yuki
8.2/10
French>English
SakenowaRecord your sake experiences and discover your favorites
幻の瀧Maboroshinotaki
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Location
296 Ikuji, Kurobe, ToyamaOpen in Google Maps
Timeline
瀬斗#1192
Very light and smooth.
I didn't feel much of a sake-like taste.
Japanese>English
ヤスヤスヤスヤス
Color is light and aroma is full.
The taste is clean but has a richness.
The taste is refreshing, but has a richness that goes down your throat and gives you a delicious sensation.
The aroma that passes through the nose afterwards
It is a happy feeling.
High cost performance
It is a high cost-performance bottle.
Japanese>English
とっちー
Toyama Prefecture
Junmai Daiginjo
Polishing ratio 50%.
Alcohol 15
It has a fruity aroma and taste of rice, and a malted rice aroma as it passes down the throat.
It has a relatively traditional sake flavor.
Japanese>English
ねむち
The 8th Osaka Takashimaya Sake Festival
The booth of Phantom Taki.
The person who helped us was the first female toji (master brewer) in Toyama Prefecture.
Gen no Taki Junmai Ginjo
Sake rice is Gohyakumangoku. It has a soft mouthfeel. It is clear and has a presence of umami, and is beautifully elegant and delicious.
◉Gen no Taki Junmai Ginjyo Yami Dry Limited Nama
The rice used for this sake is Yamadanishiki. It is made with Toyama Bay deep-sea marine yeast, which is only used at this brewery. It has a clear, yet umami flavor with a slight acidity. Not too dry.
◉Gen no Taki Hiyakioroshi
A mild and mellow sake with a subdued umami flavor.
I forgot to take a picture of it, but I did later at another tasting.
I asked if the taste changed that much depending on the rice used, and was told that the rice that dissolves well tends to produce more umami, etc., but that there might be a slight difference in taste just due to the difference in sake rice.
I also asked if there are any particular yeasts that are good or bad at making sake. He answered, "Well-known yeasts are very active in fermentation, so I don't think there is much difference between them. He said that with yeast that is used for the first time, information on the characteristics of the yeast, the progress of the unrefined yeast, and temperature control is necessary, as if it were a model.
Here, junmai ginjo-style yeasts are mostly No. 9 and 14 yeasts.
I asked him a lot of questions and he was very sincere in responding to them.
Japanese>English
＠水橋
Toyama Eki-naka Sake BAR - Autumn Campaign - 7
Gen no Taki Junmai Ginjyo Kurobe Dam stored sake
There were several kinds of last year's Kurobe Dam stored sake. They are now even more amber-colored.
If it is stored in the dam for 5 years or so, it would make a great sake.
Japanese>English
＠水橋
Toyama Eki-naka Sake Bar ~Autumn Festival~ (6)
Gen no Taki Junmai Ginjo Hiyoroshi
On this day, I was meeting up with some of my seniors, but they all wanted to go to a German beer bar. I said I was sorry because I was going to Saitama tomorrow, so I stayed behind by myself and continued with the autumn camp 😆.
Japanese>English
miuta_takashi
This is another sake brewery unknown in Toyama.
Japanese>English
おかゆ
It has a martial feel, but it also feels very much like it was made with clean water.
So it is surprisingly refreshing.
Japanese>English
えすてばん
Firmly yellow.
Taste is also strong. But easy to drink.
I drank it with chige hot pot today, so it might be just right.
Japanese>English
Cozy.G
Kurobe Gorge Trolley & Tateyama Kurobe Alpine Route Travel Souvenirs
Japanese>English
toku
August 14, 2025.
Cemetery visit. Obon. Night.
Japanese>English
