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TOKKIThere is not much aroma. The mouthfeel is so clean and refreshing that it does not remind one of a pure sake,
The mild umami spreads down the throat.
It is just like a sea bream caught in a net jumping. koge2The Akashi Strait, which runs between Akashi and Awaji Island, is one of the fastest straits in Japan, and the Akashi sea bream, which swims strongly resisting the current, is called "the king of sea bream".
Isn't it rather rare to find an unfiltered, unpasteurized, pure sake of the honjozo type? You can't help but buy it, can you? Right? Right? It's a limited edition sake for the Visitor Center (brewery).
Oh, my, this delicious acidity is king!
Sourness and freshness! Freshness and acidity! The synergistic effect of the acidity and the freshness of the sake brings up the umami and the sweetness of the sake. The sweetness of the glucose remains after the full-bodied and umami fountain (I think I've used this phrase before ......). The full-bodied, powerful taste leaves the drinker with a great sense of satisfaction. 19% pure sake, but so easy to drink that it's almost dangerous for me.
The viscosity is low despite the high alcohol content, and the legs are thin and weak. koge2Even after a month had passed since it was opened, it was still delicious! ぺっかーるSearching the net for sake that tastes good at room temperature...
Then, I found a comment, "Akashi-tai for room temperature!" I found a comment that said, "Akashi sea bream at room temperature!
Akashi sea bream?
That's an interesting name!
I ordered it online.
When I drank it, I found it to have a refreshing taste!
No wonder it tastes so good at room temperature.
Well, there are so many different kinds of sake! koge2I don't know how to compare it to other liquors, but the top aroma is very tequila-like! I wonder if the acidity of this sake is this high. This special sake is also very sour and tasty.
By the way, the one on the far right is a pure malt whisky called Hamonzaki. koge2Very full, sweet jun-daigin, with a slight acidity and a very satisfying intensity of the original sake. Legs are few but long. 竹Sourness, apple aroma, cedar aroma, creaminess, and acidity dryness abundance of a mix of steamed cloth and lactic acidic systems. The flavor seems to run rampant with full of energy.
(Later) After a month or so, the lactobacillus type wins and the light fruity aroma becomes something to be enjoyed. It is somewhat rococo. とても元気Oh, what a lovely sake🧡 was my first impression after drinking it for the first time. A junmai sake with a delightful burst of acidity and sweetness. It was served with the chestnut kinton that came with the osechi (New Year's dishes). きゅうりSouvenir from my partner who traveled to Hyogo Prefecture
He said it tastes great cold or heated, so we opened the bottle and had it cold.
It was indeed a little spicy, with the flavor of rice spreading through the bottle.
Delicious!
As the name suggests, it would go well with sea bream sashimi or something similar as a side dish.
I wonder if it would go well with Japanese food.
Next time I'll drink it lukewarm 🍶. Olivierd15% alcohol, Yamada Nishiki rice, 60% polish.
Low aroma and flavor. Bland. Some rice texture. No more. ねむちHYOGO SAKE EXPO 2023" ⑱
Akashi Sake Brewing Company "Akashi Tai" Akashi City, Hyogo Prefecture
Producing sake since 1960.
Expanding markets throughout Europe, including England and France.
Deliveries to high-class department stores, starred restaurants, and round-the-world cruise ships.
Mr. Bouken told us that it is rare because it is mainly exported, so we tasted it.
The brewery staff recommended that we start with this one first.
Akashi-tai Special Honjozo Genshu.
A classic sake with an alcoholic taste. It was quite harsh in my opinion.
Akashi-tai Special Junmai
Another classic sake, but it is more than fine.
Akashi-tai Daiginjo-genshu
Daiginjo-style sake is more gorgeous and less classical, and is very tasty.
Forgot to take a picture 💦.
Akashidai Ginjo Umeshu Shiraume
This plum wine is also very rich and extremely tasty.
Forgot to take a picture💦.
It's been a while since I had a pure classical sake like Japanese sake. ポンちゃんGood evening, Nemuchi!
You have been steadily reviewing the event 👍✨as expected!
We had a great time offline yesterday😊Thank you for finding the venue for the after-party and for your thoughtfulness at the restaurant 🙏. ねむちGood evening, Pon-chan 🌛Thank you for the off-line meeting 🙇Sakeelan found the restaurant for the after-party in the end 😊Thank you too, for always taking care of everything 🙏. 旅の土産はカップ酒We had a tasting at HYOGO SAKE EXPO Kobe Hankyu. It was a pity that there were not many customers on a weekday. The brewer explained that their name is known overseas like Otters. The tasting of Kasumitsuru was closed. We moved on to the Eaton's Corner and enjoyed sushi from Uoki. I forgot the rest (...;)
From the brewer's description
Special Junmai Akashitai 720ml
Ingredients: Rice, Rice malt
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 60
Alcohol content 15
Capacity 720ml
Degree of sweetness/spiciness: Sweet/Hot/Hot
How to drink: room temperature, lukewarm or hot (15-50℃)
Product Description A well-balanced junmai-shu with a refreshing taste that allows you to enjoy the full flavor of the rice.
It can be enjoyed at a wide range of temperatures, from chilled to lukewarm or hot, and is an enjoyable sake with different flavors.
Storage Method Store in a cool, dark place away from high temperatures and direct sunlight. boukenHYOGO SAKE EXPO2023 (2)
Akashi sea bream, which is mainly exported and not often seen in Hyogo Prefecture.
We tasted the following
Special Honjozo
Special honjozo sake
Special Junmai
Daiginjo-genshu
Junmai Daiginjo-genshu
Ginjo-yuzu sake
Ginjo-Umeshu Shiraume
I tried to drink as I was told, starting from the end.
The Special Honjozo to Special Junmai are classic and spicy.
If I had to buy it for the price, I would probably go for the special honjozo sake. I think so, but...
Daiginjo-genshu and junmai-daiginjo-genshu are beautiful and gorgeous.
Well, I think that the raw sake I bought at a brewery on the Okura Coast before was also a classic type of sake.
Personally, I enjoyed the plum wine the most 😅.
According to the brewer, people in Wakayama drank it and praised it highly.
It's very sweet, rich and tasty. きっしゃんOh! Delicious! It's like sweet and tasty!
It kind of feels very "sake"! LOL!
By the way, is there anyone who can recognize this dish? 竹Slightly amber in color. Melon-like ginkoku (gin aroma) and a thick gin flavor with a hint of sourness. It has a similar feel to Toyo Bijin. RecommendedContentsSectionView.title