Hello Jay & Nobby😄!
I like the cool bottle of this summery drink 🥰! I like the cool bottle too 🥰 I could drink it easily and I'm thinking of repeating it 😚 If you find it, please try it 🎵
I bought this sake at the recommendation of a friend.
It was my first time to drink Gagakuyo, and it is very fruity and delicious!
The alcohol content is low at 10%, so even weak drinkers will be able to drink a lot!
Utashiro - Gekka
⭐️⭐️⭐️⭐️ ALC 14.5 degrees (original sake)
Rice polishing ratio: not stated on the label
We have had 8 kinds of sake so far tonight. Since there were 2 types of Jyushiyo that we had already encountered, we decided to have the 9th type for our first encounter with a sake comparison 🤗.
There is not much aroma, but for some reason it tingles and stimulates the tongue in the mouth, and it is a very sharp sake.
Chigasaki Chirori: 20250513
When I asked the liquor store "Which one would you like to drink Gagakuyo for the first time? The liquor store recommended this Gekka.
It was mildly fruity on the palate, but had a sharp, slightly bitter aftertaste. I wonder if it is a "light and dry" type of sake.
This is a bottle that will change your image of "light".
Despite the surprising lightness of the 10.5% alcohol content, the first sip of this wine made me say, "Yum...! I could not help but let out a squeal of delight.
The aroma is subdued, with gentle nuances of melon, watermelon, and white peach-like fruit.
The moment you take a sip, the soft sweetness extends smoothly, and the acidity quietly accompanies it.
The aroma spreads like a pleasant summer breeze.
And yet, there is a core that is unmistakably Garakudai.
It is not too sweet, not too thin, and leaves a lingering aftertaste.
It is light, yet satisfying.
This exquisite balance is truly a miracle.
The greatness of Nanpu also lies in the fact that the brewing itself is a challenge.
Even though white malted rice is used, it is not too acidic, and the coexistence of sweetness and sharpness is achieved.
It is a hybrid challenge that combines Nichiwa's production method with Hana Akari's knowledge of white koji,
It beautifully clears the difficult task of producing a sake with a strength in the 10 degree range.
I thought, "This is not just a summer sake, this is the future of Gagakuyo.
This is not just any summer sake, this is the future of Gagakuyo.
This is definitely a bottle I would like to recommend for this summer.
Sake from Sado Island in Niigata Prefecture.
It seems to be a new brand.
There is gas pressure when the bottle is opened.
The mouthfeel is gassy and acidic.
Refreshing type of taste.
The sweetness is restrained, with a dry aftertaste.
It does not interfere with food and is a strong complement to food.
It is a good sake to drink with food.
Because of its carbonation, it is best served at a lower temperature.
In fact, Masayo was in the neighborhood 🤭 and immediately accompanied me .... I was so excited that I opened the package with high expectations 😜. 😜Opened with high expectations 🤗Upright is fruity and melon-like 🤔Chilli gassy, dry with sweetness, bitterness and astringency. The aftertaste is a bit bitter, but it also tastes 👍 like the top of a light nigori. The aftertaste is a bit bitter, but it's also 👍lightly bitter. 🫶It's fresh and easy to drink 🫶It goes well with chicken teriyaki, pickled gherkins 🥒, and spicy chicken curry ◎The second day it becomes mellower overall, more balanced, and easier to drink. Tuna Sushi 🍣, Toro Takumaki ◎I think the more time you give it, the wider range of food items you can pair it with😊.
Jay & Nobby, good evening 😃It's a real problem when there's no sake 🍶 you want to drink or drink 🥲 nearby 🥲 and you can't even pop in 🤔 I guess going out of your way is one of the best things about drinking 😆😆 Have a good drinking life with each other🫡.
⭐️⭐️⭐️⭐️
This is my first time to try Tenryohai Sake Brewery's sake.
Dry and crisp without any cloying taste.
I enjoyed it with sakura shrimps and bonito sashimi 😊.
