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大黒正宗大黒正宗
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大黒正宗
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なつき
This sake has already been discontinued.
It seems to have been stored at room temperature for several years and has an amberish color.
Personally, I found the aftertaste to be brown sugar-like sweetness. It was delicious!
Japanese>English
よっき
I bought this when I went on a sake brewery tour in Nada.
It has an unusual and cute label.
It is a little spicy sake that does not match the label, but it is easy to drink.
Japanese>English
あっこ
To go with the yellowtail shabu-shabu 🐟.
I think it was the first bottle...?
It was a bit strong, but not too sweet and not too clean 🍶.
Japanese>English
よっき
I met them on a sake brewery tour in Nada.
There is no sake brewery, but I was able to enjoy the sake as it is produced with great care.
Japanese>English
こやーん
When I visited Yasufuku Matashiro Shoten in November, they were preparing a shipment of freshly made sake, so I bought it without hesitation: ☝️
It is a heavy dry sake with a mellow taste, typical of Nada sake.
You can never go wrong with sake from this brewery 😊.
Japanese>English
バーボン
100% Yumenishiki from Hyogo Prefecture
A bottle with a clear, crisp taste and full of umami.
Japanese>English
大黒正宗牛と鉄板 STEAK
ぺっかーる
I had tasted it six months ago.
My impression at the time was, "It's like eating beef cooked on a griddle."
I really thought so after drinking the drink...
I think I was pulled in by the name (laughs).
It is said to be aged at a low temperature for more than three years.
It has a mellow texture.
I had it with some reasonable croquettes.
It is true that it goes well with croquettes!
It would be delicious with steak or yakiniku (grilled meat).
Japanese>English
ぴょん
Good fruity, weak al🌒.
Japanese>English
おでんと
It is very easy to drink! I think it is recommended to drink it chilled. It went great with oden and sake lees soup (^^)
Japanese>English
ごう
Daikoku Masamune Special Junmai Sake.
When served cold, it has a relatively firm sweet grain aroma and a smooth but slightly viscous texture. It has a good umami and a moderate sweetness with a light bitter taste that continues to mature.
From the mid-palate, the bitterness is still present, but the sweetness is hidden behind the bitterness and bitterness begins to appear.
At room temperature, the umami and the cleanness become more apparent, and at human body temperature, the acidity, umami, and bitterness become more pronounced.
The aroma becomes more subdued and the taste slightly more bitter.
At 45 degrees Celsius, the acidity is more pronounced, and at 38 degrees Celsius, it is mellower.
When slightly added, it has a mellow and sweet taste.
Personally, I prefer it lukewarm to super high temperature, but I found it to be a good sake with a wide range of tastes.
Japanese>English
