Gekka.
It has a sour taste but is easy to drink smoothly! It seems to be somewhat dry.
It is even easier to drink, especially after a couple of days after opening. Good for those who want to get out of beginners?
10.5° ultra-low alcohol sake
Brewed with a wish for a joyful and open summer!
Before summer ends...
This is the first sake I have ever felt "easy to drink"!
(middle photo)
Muscat-like freshness, sweetness and acidity.
A freshness that is hard to believe it is hi-ire
Sophisticated taste that is typical of Junmai Daiginjo.
The taste is so good that even at this price, it is considered inexpensive.
5.00
10°C
Green melon type
Equal parts sweet and sour
Slightly thickened, smooth entry
Not sweeter than the aroma from the acidity, but delicious. Bitter and astringent taste in the mouth. In general, it is sweet and sour with a little bit of sweetness.
The tongue is rough, and the alu is not too much.
When the temperature rises, it is easy to feel the sweetness.
There is volume even at low alcohydrates.
It is surprisingly good with beef curry.
15°C (59°F)
Melon type, lightly acidic, sweet, slightly umami aroma.
Slightly thickened, with a little gas. Umami mixed with acidity, sweetness and bitterness.
The umami flavor lasts until the end, and the alcohol does not leave the nose.
In general, it has a slightly strong, rich flavor.
Went well with vinegar and smoked cheese!
15°C (59°F)
Rumney, muscat aroma as the temperature rises.
Sweet and acidic. There is a lot of gas.
Mild entrance, followed by acidity, sweetness and umami. After that, it finishes dry with bitterness and astringency.
There is a little roughness on the tongue.
It is dry but has a strong aroma.
It went well with light sashimi and negi shio tan!
Both green melon type and Muscat float. Aroma of sweetness followed by mild acidity.
Sweetness, umami, and alcohol from a less-than-thick entrance. After that, it ends with bitterness from the acidity.
The tongue is a little rough and there is a little residue.
The sweetness is the strongest here.
It went well with bulgogi, scallop butter soy sauce, yakitori with sauce and sweet sauce!
Ripe banana aroma. Bitter sweetness and umami.
Heavy mouthfeel.
First, bitter sweetness and acidity, then alcohol with umami.
It leaves a long aftertaste with a rough texture on the tongue, leaving a thickening effect.
Goes well with Toppo and Ghana.
As it is an old noble sake, it may go well with Chinese food such as mapo tofu.
Gagakuyo 🌟 with a sense of sophistication in both label and taste.
I'm glad I found a store relatively close by where I can buy it: ☺️
This time I had the core of the Garakudai series, Gekka🌙🌸!
It has a pleasant sweet and tasty acidity that comes together in a light and pleasant way: ☺️
It's easy to drink and moderately intoxicating.
I wish I could visit Sadogashima 🚢.
Good evening, Hissan!
Masayo's Gekka is well-balanced and easy to drink 😋.
I haven't had Masayo-san's for a long time, so I'd like to try it once the stock problem is solved 🤗.
Good morning, ma-ki 😃.
All Masayo's are high quality and delicious, but Gekka may show Masayo's character in particular 😌.
I'm afraid it will be a while before I can get the next Masayo's 😅.
Good morning, Hitto 😃.
I'm jealous that you can get Masayo near you 🥹I'd love to visit the brewery 😄.
I have a bottle of Masayo in my fridge that I haven't had in a while and I'm looking forward to drinking it 😋.
Sorry for the late reply, Master J&N 🤧.
It's a bit of a long drive, but I was thrilled to find a store that carries Masayo 😍.
I'm looking forward to seeing your reserve Masayo 😁.
The story of how the brewer started making sake is fascinating. Gentle and refreshing. A gentle and elegant bottle.
Rice polishing ratio unknown, alcohol content 14.5
1760 yen
tokiwa (Japanese crested ibis)
A special collaboration with the highly popular select store "United Arrows". Brewed with carefully selected Yamadanishiki and using Niigata Prefecture's original yeast, G74. Using the Tenryohai Shuzo's unique brewing techniques, this bottle is a fire-aged sake that retains a fresh texture. It has a taste that is unique to Garakudai, but has a slightly different expression from the rest of the lineup, a taste that can only be achieved through collaboration.
I bought this sake when I was on Sado Island the other day. It seems to be limited to Sado Island. It has a strong taste thanks to the micro-foaming. It is delicious. I want to drink it again.
On a recent Friday, two hours before my daughter was called to prepare for an event at her school with the participation of the board of directors ⏰, she was asked to attend the event.
I was wondering if you have any recommendations for a dry drink for the anticipated exhaustion. I bought this one 🍶 for the first time after being recommended by
Sake Competition Jungin silver🥈?
Open the bottle...smoke 💨
I'll have a sip.
It's almost like the alcohol is pulling it dry....
It's sinking in... 😇
No change on the second day today... I wish the flavor would open up...
I heard that Gagakuyo has a series of distinct flavors 🤔.
I'd love to repeat this if they have a umami flowery type 😍.
Citrusy with a slight lactic acid drift like tangerine
Intense aroma of sweetness and acidity
Slightly thick on the palate.
The acidity is the main flavor, and the bitterness and umami from the sweetness spreads in the mouth without a pause.
The tongue is rough and the alcohol is a little bit strong on the nose.
It has a lot of volume in Garakudai. It gives the impression of being a versatile sake!
24歳で佐渡の蔵元を買収し、全国最年少蔵元となったことで話題の天領盃酒造株式会社(新潟県佐渡市)・加登仙一社長SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
新潟の企業と都会で働く人とのマッチングサービス「ともるい」を運営する株式会社Riparia（新潟市中央区）は、SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
自力で資金調達をして酒蔵を買収し、若干24歳にして全国最年少蔵元になった男性がいます。新潟県佐渡市・天領盃酒造SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
