Amt tasting ⑬
This is also Amto's original sake.
It's interesting that it's a Yamahai Kijoshu.
It looks like it is aged for 5 years!
It is rich, mature, sweet and delicious.
I also drank some gin and spirits from HARUKO-UNYUYOU!
After this, Nemuchi and I walked to Keihan Department Store in Moriguchi to see the alcohol section...
When we changed to the JR line at Kyobashi, we realized that the alcohol we were supposed to have bought was missing.
I thought I might have just thought I had bought it, so I asked Neemuchi on LINE, and he said he had indeed bought it!
On the way to Moriguchi, I stopped at a convenience store to use the restroom, so I inquired about it, but I couldn't find it 😿.
It's also possible that I forgot it when I sat on the bench on the platform 😭.
Amt Tasting ⑫
Amto's original sake.
It has a dark color.
I thought it might be a bit strong, but it was not that strong.
The taste is complex and difficult to describe due to the fact that it is an assemblage 😅.
It says it's aged in noble rot wine barrels, but the sake itself seems to be made from noble rot wine.
Toku Yamahai Junmai Ginjo
Slightly dry, slightly strong (dairy), slightly weak attack, good sharpness, light acidity and bitterness, somewhat simple, easy to drink but not deep, mellow sake but more like a refreshing sake
Fukui, Fukui Prefecture, Japan. Tajima Sake Brewery Co.
Fukuchitose PURE RICE WINE
Not a metamorphosis, but a unique junmai sake😁.
From the appearance, it is unique and not like sake.
Yujiro Tajima studied under Professor Kubo Nakata, famous for his work on flower yeast at Tokyo University of Agriculture, and apparently studied "wine" for his graduation thesis.
The result is this sake.
This sake is made with wine yeast and 90% polished Koshihikari rice.
It is served cold.
The color is clear and dark yellow like a kohaku color. The color and appearance are wine-like.
The top aroma is slightly caramel and honey-like.
The mouthfeel is soft and slightly tangy.
It feels sweet and sour, but the full-bodied sweetness is richer in sweetness than in sourness, and the slight sourness asserts itself in the aftertaste, giving it a refreshing impression.
The aroma is caramel-like, and I wonder if it is aged a bit...delicious.
I heard that they also have a cuvée, so I'd like to try that next time... I'm curious about this brewery.
Ingredients: Rice (Fukui Prefecture), Rice malt (Fukui Prefecture)
Rice used: 100% Koshihikari
Rice polishing ratio:90
Alcohol content:12
Hi Nemuchi 🐦.
I was wondering why you say drinking Koshihikari is like wine 😳I wonder if it's because of the yeast, 90% polished rice and tasty is great for many things 😊.
I see you changed your icon 😳
Hi Pon, ❄Drinking Koshihikari appealed to me on the website 😊It was like sweet and sour wine, like the amplevu I brought offline 🤔The icon secretly changed the legend too 🤣.
This sake is made by Tajima Sake Brewery in Fukui Prefecture.
A friend of mine is a classmate of Mr. Tajima's from college and bought it for me as a souvenir directly from him (^^)
Polishing ratio 65
He said it is recommended to be heated.
When I drank it cold, it was dry but slightly mellow.
Then I tried it hot.
Hmmm.
The mildness is gone and the sharpness is stronger! I feel a strong sharpness. Delicious.
This sake made me feel the goodness of dry sake.
I like cold sweet sake, but this was a reaction to that. I tried drinking hot dry sake as a reaction to that, but it was not bad.
It was not bad at all. (^^)
Good morning, Masayama 😃.
I just happened to notice your 100 check-in ㊗️ congratulations 🎉.
The name "human skin love" also conveys the feeling of heating up 🍶 please 🥹 🤗 I enjoy the dry world too 😋.
Jay & Nobby, it's been a while!
Thank you! And I was surprised at the number of check-ins by Jaynobi-san (don't abbreviate) lol!
I'm going to continue to enjoy various types of sake by referring to your posts.
Sake from a local sake distributor's hanpukai.
It has a fruity aroma, though not showy.
The taste is a combination of acidity and a mild sense of maturity, and after the flavor spreads, it quickly cools down.
It is a sake that has a strong presence without interfering with meals.
This sake is made by Tajima Sake Brewery in Fukui Prefecture.
A friend of mine is a classmate of Mr. Tajima's at university and bought it for me as a souvenir directly from him (^^)
Polishing ratio: undisclosed
Unlike the other two, the aroma is fruity!
When served in a wine glass, hmmm...I see.
It is not sweet. It is dry.
However, although it is mellow, it is more floral than the other two.
It was a sake that made me feel the goodness of dry sake.
It is a modern type of sake.
For those of you who like dry sake, please try it. (^^)
Good evening, Ofuji-san! (^^)
Thanks for your comment!
My peers often say the same thing to me on the web.
I will follow you, so please do the same here (^^)
This sake is made by Tajima Sake Brewery in Fukui Prefecture.
A friend of mine is a classmate of Mr. Tajima's from college and bought it for me as a souvenir directly from him (^^)
Polishing ratio 65
The aroma is like old-fashioned rice! The aroma is just like old-fashioned rice!
The amber-colored sake has a strong sharpness after the umami taste!
The mouthfeel is the same as that of the original sake.
I had it with my own ponzu (citrus juice ponzu sauce), and it went well with it.
I think it would be a great match with sashimi.
We hope you like it, too. (^^)
A certain sake shop was raving about Kansai's Shiboritate Nama sake, so I went to the KITTE antenna store and tasted some 😋.
The Kansai was as good as its reputation, so I bought it!
This is the first time I tasted Fuku Chitose.
I think it's a little spicy and refreshing.
I wonder if it was because I drank it after Kansai that I felt it was so refreshing.
It seemed a little short...
This year's second bottle is one that is full of New Year's spirit.
Itadakimasu ☺️
The aroma is sweet and fresh.
It is dimly cloudy (just a little less than clear) and has a light yellowish tinge. It also has a slight yellowish tint to it.
When you put it in your mouth, the acidity jumps in! Very light and refreshing 🥰.
A pleasant sweetness stays on the tip of the tongue.
Then, the light acidity and sweetness moved from the middle of the tongue to the back of the tongue, flowing to the back of the tongue and exiting.
Light and refreshing from start to finish 😆.
However, it seems that if you let the pleasantness of the wine take over and drink it, you will easily get drunk 🤪.
I got 2 sake at a bar I visited at the third round of a year-end party. Because, if you know it is for a sake show, you can serve it with confidence.
The sake is crystal clear and free of any cloying taste, slightly sweet and fruity.
Ingredients: Rice, rice malt
Rice: Sakahomare 100% (Fukui Prefecture)
Rice polishing ratio 40
Sake degree -3
Alcohol 16%.
Yeast used: Fukui yeast FK-801C
All Sakahomare rice is grown under special cultivation (certified by Fukui Prefecture for reduced use of agricultural chemicals and chemical fertilizers).
