Brubeck
Harima is a sake brewed in Akashi and Uozumi.
It has a cool taste with a good umami flavor. It is classically well-balanced.
It was a truly delicious sake that went down smoothly with the sake cup.
Japanese>English
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空の鶴空の鶴
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Brands from Nishimi Shuzo
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koge2
100% Yamadanishiki from Hyogo Prefecture, with wine yeast.
It is said that the name "Sora no Tsuru" comes from a dream of riding a beautiful "crane" soaring in the sky.
Wine yeast is great because it makes rice sweet and sour!
The top aroma is of grappa and rum raisins. When swirled, it smells of plum. The flavor is very sweet and sour, like plum wine. The color is a pale yellowish hue like lemon pulp, the legs are short and weak.
Japanese>English
koge2
Even after a month, the delicious acidity has not diminished; in fact, it has increased in flavor.
Japanese>English
一本義 仙介🇺🇦
It is a sake from Akashi City, Hyogo Prefecture.
It is only available directly in the city, and there are only a limited number of stores where you can drink it.
I found it at a store selling Hyogo products in Kobe Hankyu in Sannomiya and bought it.
How does it taste?
It does not have the harshness of the original sake.
It has a chocolate-like aroma.
It has a rich sweetness, with spiciness and astringency chasing after it. The chocolatey and caramel-like aroma that passes through the nose is delightful. If you let it air a little, it becomes more brightly sweet and fragrant.
It is simple, but quite flamboyant.
How about if you heat it up?
It tastes like chestnuts and is easy to drink!
The spiciness that comes out volatilely and the refreshing sweetness that comes in quickly.
It has a rich and expressive taste. It is really good. The aftertaste is also refreshing and sharp with a nice sweetness.
I think it is especially good when heated.
I have now completed a round of the 70-odd breweries in Hyogo Prefecture (and have 300 reports to my name)!
It took me two years to complete this feat.
It was a long but enjoyable journey.
I will continue to enjoy Hyogo sake (and Fukui sake as well) slowly and carefully, and hope to one day become an evangelist for good Hyogo sake...
Japanese>English
月輪檜扇
a gift
It was the first time I had ever had a fresh one in Honjozo.
The mouthfeel is like mint?
I've never had it before, but it's interesting.
I think it leaves a little bit of a cloying taste at the end.
Japanese>English
sio_sakesuki
4.5 stars
It was a nice Daigin that was not fragrant in the classical good sense!
It has a milky, thick sweetness with a slight brown sugar-like richness.
It has a beautiful aftertaste without being cloying.
Japanese>English
けーけー
The taste is a little bit hard to drink, but it changes over time to a fruity taste, and when you eat the cream beer, you will be back to your first encounter with it.
Japanese>English
bouken
It's like a brewery that produces about 30-70 stone, a very small amount even in Japan. It's sweet and sour because it's made with wine yeast. The price is a bit high, but that's the problem.
Japanese>English
bouken
It was in the Yamato Yasiki department store in Kakogawa.
Japanese>English
bouken
Rich and sweet. Yellowish tint to the liquor.
Japanese>English
Miyu
キリッと辛口、だけど味は濃厚。喉にもクアァァっとくる感じ。後味はしっかり舌に残る。
JALの飛行機でも出されているお酒らしい。
takamyu
フルティーで芳香芳醇なお酒。
koge2
Made with 95% home-grown Hyogo-Kitanishiki, this sake is so pure you won't even notice the 19 degrees.
Sake degree +7, but with a rich sweetness. Nutty, typical of Hyogo sake.
Japanese>English
koge2
芳醇旨口。日本酒度も酸度も低いのに結構辛口に感じた。