Name: Maboroshinotaki
Brand: Maboroshinotaki
Rating: 4.006603240966797 (984 reviews)

salamence

Maboroshinotaki純米吟醸

Mikunihare Shuzo Toyama

9/27/2025, 7:44:40 AM

9/27/2025

とっちー

Maboroshinotaki

Mikunihare Shuzo Toyama

9/23/2025, 11:16:22 AM

9/23/2025

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

ごっち

Maboroshinotaki本流

Mikunihare Shuzo Toyama

9/23/2025, 10:31:07 AM

9/23/2025

しんさーん

Maboroshinotaki

Mikunihare Shuzo Toyama

9/23/2025, 1:24:26 AM

9/20/2025

富山×居酒屋ヨイチャベ irori

ねむち

Maboroshinotaki

Mikunihare Shuzo Toyama

9/16/2025, 4:34:43 AM

9/6/2025

酒宴にて醸す心をたしなミーツ

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

Maboroshinotaki純米吟醸

Mikunihare Shuzo Toyama

9/6/2025, 8:57:59 PM

9/5/2025

＠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

Maboroshinotakiひやおろし

Mikunihare Shuzo Toyama

9/6/2025, 8:49:49 PM

9/5/2025

112

＠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