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This is the first Sakiyami I've had since it was recommended to me as delicious.
It is slightly carbonated and makes me happy just looking at the bubbles 🫧 spreading in the glass. It's so refreshing. I was happy to have another glass.
I also got to drink Yuki no Mayu and Katsuma, which I never had in my brewing forest days😊.
So much fun 🩷.
I went to Isesaki for training and went to Grand Van Maebashi.
I was aiming for Sakiyami and Machida, but Machida was out of R5BY
was out of stock. I came back with Sakiyami! Sakiyami was as expected!
It was just as delicious as I expected.
The only problem is that it is difficult to obtain.
I was told when the new sake arrives at the store as it is the home of Machida Shuzo.
Caution is required when opening the gas valve.
Aroma: Light, like rum
Taste: Like rum
Accompaniments
Stir-fried beef with oyster sauce and vinegared wakame seaweed,
sauteed lotus root
A little spicy lotus root kinpira
It doesn't match the red hotness at all.
Other than that, it's just fine.
Is it not a food wine? That's my impression.
Thank you very much for the meal!
At Ichiishiya Sake Shop in Yokohama Chinatown
1,700 yen
Sakiyami's autumn sake!
Aroma with a strong sourness. Slightly effervescent, with a grape-like fruity sensation of bitterness and sweetness. Fresh and fruity, but with a mild umami and bitterness that is typical of autumn sake, it has a fresh sensation. Delicious!
Wanted to try drinking Sakiyami,
I bought it at a liquor store in front of Shin-Maebashi station.
When opened, it has a dry taste with a sense of sizzle.
After a day of drinking, it has a nice sweetness and aroma.
I like the taste.
Purchased on the recommendation of my regular liquor store.
It seems to be a sake that has been aged in the brewer's refrigerator after being fire-aged.
The aroma has a hint of volatile alcohol and the glamorous and mellow aroma of red grapes.
The aroma is quiet, but it is pinpointed with this scent.
The taste is very calm and crisp with a juicy mouthfeel.
I have the impression that the aroma is better at room temperature than chilled, and the flavor comes out well.
The way it is made, leaving a gaseous and slightly effervescent taste, is nothing short of amazing.
Juwak -> umami -> bitterness -> alcohol -> bitterness
The end of the drink is clear, light, and astringent.
It is calm for an unfiltered unpasteurized sake, but you can taste the fresh flavor and the roundness and umami that has developed after the bottle has been aged for a while.
It gives the impression of the astringency and bitterness of smelling dead leaves just after the leaves have fallen from the trees, an expression of autumn.
The astringency, like bitterness and pungency, is a very mature taste.
It is slightly amber because it has been aged.
Thanks to the aging process, it has become an "dirty" sake that can be served with robust food.
It is better to drink with miso dishes than salt dishes. Miso grilled mushrooms, miso grilled autumn salmon, mackerel miso, miso stew, and miso soup.
Mackerel miso, miso stew, etc,
When you put it in your mouth, it has a moderate acidity and spiciness, and its umami spreads on your palate.
The sharpness is good and the beautiful umami spreads moderately.
It is a raw sake, but it is not heavy, so you will not get tired of drinking it. I drank too much cold and ran out before I could try heating it up, but it has a good acidity, so it would be good lukewarm as well.
The taste is slightly dry with moderate acidity, followed by a beautiful umami.
It has a good sharpness, and the lingering aftertaste is pleasantly umami.
It is a raw sake, but it does not feel heavy, so you will not get tired of drinking it. Thanks to this, I drank it too cold and forgot to try heating it up, but since it has a certain amount of acidity, it would be good lukewarm as well.
When you open the screw cap, it is so tight that the whole crown flies off.
As expected, it is good when pumped directly from the bottle.
The first Sakuyabi I drank was a Miyamanishiki brewed with No. 14 yeast.
Right after the bottle was opened, it tasted and felt like drinking a Ramune, with a lot of carbon dioxide bubbles in the glass.
It is fruity and delicious.
Chitashige 3630 yen
It has been a while since I have had a bottle of Sakiyami from the Takamusu Shuzo brewery in my hometown of Nakanojo-machi, Gunma Prefecture.
Our first encounter was with Koyama Shoten, and this second bottle was purchased at a liquor store we stopped by when we went back home about two months ago.
The specs are the same as the last time we drank it, a Junmai Ginjo Naokumi-Arabashiri. There were several other different specs, so I had a hard time deciding, but I chose this pink label that impressed me the first time I drank it.
I peeled off the sticker warning me to open the bottle, and as I was opening the bottle, I heard a "pop" and the bottle almost flew out of the bottle. It remained in my hand because I had not finished sealing it, but if I had sealed it all at once, it would have flown away somewhere.
It is almost transparent pale yellow with a slightly thickened texture. The fine bubbles show off its freshness. When you drink it, it has a rich sweetness and acidity. It has a fresh mouthfeel with a slight gassy sensation. The second half of the bottle has a firm bitterness, and the sharpness is perfect. There are no unpleasant tastes, so you can face the taste head-on without thinking about anything difficult.
As I thought the first time I drank it, I feel it is one of the most delicious sake for my personal taste, without any prejudice.
Good evening, Hori 😃.
Sakiyami! I haven't come across it yet 🥲I saw your review and it looks like it could be sweet 😍I'll have to look for it again 😙‼️
Thank you for your comment, Jay & Nobby 😊.
I hope there will be more distributors of Sakiyami.
It has a strong sweetness, but the bitterness in the latter half of the taste is very strong, so it's hard to get tired of drinking it!
