Tatsuizumi純米吟醸 山廃仕込 辰ラベルNo.3
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辰泉Tatsuizumi
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Tatsuizumi特別純米 超辛口・一回火入れ
chikumo
Here's another one from Tsuyo 😊.
Thank you.
This is my first time to try this brand.
It's sweet and tasty too 😋.
Japanese>English
Tatsuizumi特別純米 超辛口一回火入 真夏の辛口
マルディ
Sake that was served to me with a few bottles left.
It is spicy at the moment you taste it, but sweetness comes later.
Mellow and strong rice flavor.
I like it a lot!
★★★★
Japanese>English
Tadashi Hamaoka
Firm taste.
Maybe a little too sweet?
But it is delicious.
Japanese>English
Tatsuizumi山廃純米吟醸 辰ラベル No.3 一回火入れ 2019
sio_sakesuki
☆4.0
Ripe persimmon-like fruity flavor.
The acidity at the finish is clear and beautiful.
Japanese>English
Tatsuizumi辰ラベル No.3 山廃純米吟醸 2019BY
ペンギンブルー
Mild aroma.
Full of graininess in the mouth.
Surprisingly light in texture with a good sense of maturity.
Slightly burnt barley and hay aroma.
The balance of sweet and sour is clear.
It is a rich, mellow, umami type of wine that is delicious and yet easy to drink.
Nice combination with simmered chicken and wax gourd.
Hanakura
Degree of liking 4/5
Japanese>English
ソルティス
It's a refreshing summer feeling that you wouldn't expect from a super dry wine.
Japanese>English
日本酒ジェントルマン
Recommendation! Slightly effervescent taste with a clean dry aftertaste, easy to drink!
Japanese>English
ラムパパ
rich and dry
Big-boned sake
Sake that is the exact opposite of the northwestern one I mentioned earlier,
But both are delicious!
Sake is very deep, isn't it?
3190 yen including tax
Miyata Sake Shop
Japanese>English
きまぐれ
Midsummer! special pure
Rice spicy. Acid. The dryness is noticeable with less softness of Fukushima. Sour and dry. 83 points. Sour and dry. 83 points.
Sweetness: 1.5
Acidity: 3.1
Hinted aroma:1
Dryness:3.6
Japanese>English
Tatsuizumi山廃 本醸造 こだま別誂 生原酒 2021BY
Kab
After purchase, the bottle was left at room temperature for two weeks before opening.
Ripe aroma, like syrup or cocoa.
It has a good reputation for warming up from very hot temperatures, and the first day was from 60°C. When it is drunk, it has a ripe orange-like sweetness that is typical of raw aged sake, and at the same time, a rice-like umami expands. After that, it rapidly becomes spicy, perhaps due to the aluzome, and then it becomes hot and sharp.
When cooled, the initial sweetness is pleasantly persistent and the sharpness is mild. It is definitely suited for warming and cooling.
On the rocks on the 4th day. This is also a recommended way to drink it. It has a moderate ripeness and sweetness like prunes, with a sharp sharp edge due to the dryness of the alcohol. It is not as complex as the heated version, but it is also good.
It has a very high level of perfection and a good impression, but it is not a bottle that sticks with me personally, although it is a subtle difference (last year's Hokian Okuni was more appealing than the same type of Kodama PB).
Japanese>English
akr
Chocolatey richness. With well-seasoned dried daikon with fish sauce and pak choi.
Japanese>English