mukaichou
When served cold, the image is a little thin. When served hot, it was delicious and to my liking.
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無窮天穏Mukyu Tenon
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Location
468 Enyachō, Izumo, ShimaneOpen in Google Maps
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Mukyu Tenon生酛 純米吟醸 山田錦
akikoda3
Mukai Tenshitsu Ten'un - Junmai Ginjo Kairai-Omachi R2BY
Rated 4.4
Rice: Okuidumo improved Omachi, Alcohol: 13.6°, Polishing ratio: 60
Sanin Ginjo + 3-day koji with sticky haze + additive-free raw yeast + 60% Modified Omachi, stored in tanks for 2 fires, low al.
The 3-day koji made by the bunch planting method is used, which gives it a slightly higher alcohol content and more umami flavor than in previous years. The production period is also from January to February, which is a good unrefined process. Ten-un is intended to emphasize the lingering, latent aroma and after-flavor that accumulates in the body with repeated sipping, rather than the strength of the flavor at the moment. Sweet aroma of koji, esthery, lactic acid, calpis, warm aroma, banana aroma after time. Soft and smooth on the palate. Warm. The nuance of water gives way to the umami of rice and koji. It has a firm umami, and the acidity creates a contour, giving it a sense of fullness. It is more mellow than usual.
（It has sweetness, umami, and a slightly Shaoxing-like flavor.
Japanese>English
Mukyu Tenon生酛純米吟醸 改良雄町
わらびもち
We tried the more expensive Mutenyu Tenshu at a soba (buckwheat noodle) restaurant in Matsue, where we enjoyed the regular Tenshu warmed up. When the bottle was opened, there was no gaseous sensation and the aroma was subdued. When you drink it in the mouth, it has a mild sweetness, which is followed by a robust umami, but with a clean and pleasant bitter aftertaste.
I thought it would be interesting to warm it up, so I tried it, and the taste and texture mellowed out, and it went well with simmered fish, and I drank it vigorously.
It has a wide range of temperatures that can be enjoyed, and is generally a mild food sake, but the umami is very clear, so it left a strong impression on me.
Japanese>English
Mukyu Tenon天頂 生もと純米大吟醸
走食系男子
柔らかい。
あら
Room temperature or warmed. Versatile.
Japanese>English
あられ
This is the first time for me to try the Muteki series 💖 The aroma is not so noticeable, but the taste is light and lactic.
The aroma is not so noticeable, but it is lactic acid-like, and while the mouthfeel is light, the umami and bitterness come gradually afterwards, giving a strange sensation of being cut 🎶.
Although the alcohol content is low at 13%, the taste that comes after makes you feel like you are drinking sake 🍶.
A soft and gentle bottle that will accompany you at any temperature from room temperature to lukewarm 🍶☺️
As the Buddhist scripture says, "If the heavens are calm, you will never be in need", we were filled with the calm blessings of the heavens 🥹.
Japanese>English
ミセスサッカロ
I wanted to drink it.
The acidity is exquisite ✨✨.
The unity with the rice flavor is amazing 😋😋.
It was a heated sake.
I think it would be absolutely delicious cold 👍
The Muchu Tenju series is
I want to drink more of this series 😎😎.
Japanese>English
木村 賢次
Lactic acidity, strongly yogurt or banana flavored
Japanese>English
Kano
The last one is the indispensable heavenly peace 😊.
This sake is new to me 😊.
It is a sake from Shimane, with a strong rice flavor... I want to drink it little by little 😊.
Looks good heated too 🤔.
That's all for this time 😁.
Japanese>English
じゅんさん
Speaking of Shimane, I am Tenju.
This is a sake called Mukai Tenju.
It has elegance.
It leaves a beautiful aftertaste. I guess this is what they call a lingering aftertaste.
Ingredients: rice (domestic), rice koji (domestic)
Rice: 100% improved Omachi produced in Shimane Prefecture
Rice polishing ratio: 60
Alcohol content: 13%.
Higashiyama Mukunin
Japanese>English