IMYIAia4J5
★★★★
69%, 15 degrees, +4 degrees
Japanese>English
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大七Daishichi
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Location
1-chōme-66 Takeda, Nihommatsu, FukushimaOpen in Google Maps
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somekan
I drank it hot.
It tastes like it's on the tongue, but it disappears quickly.
Tastes like it's on the tongue, but quickly disappears
Cotton candy, hand cream
Japanese>English
Daishichi純米生酛 CLASSIC
tobikko
When we asked Koyama Shoten to recommend a sake that has the feel of old sake but is still easy to drink, they recommended this bottle. It has a sense of maturity typical of old sake, the quality is clear and transparent, it is easy to drink with the acidity typical of sake brewing, and the robust flavor of rice from Yamada-Nishiki can be fully felt. It is a sake that is easy to drink with all the elements that are popular among traditional sake drinkers.
Japanese>English
Daishichi生もと 純米 生原酒
ペンギンブルー
Sticky banana-like aroma.
Powerful mouthfeel, with a strong alcohol content.
The mellow aroma spreads to the nose.
Banana and rice grain, thick flavor.
The acidity of the yeast's yeast yeast yeast gives it a nice sharpness, so it does not become dull.
It is not spiky, but it is a strong sake.
3.5/5 for my favorite.
Japanese>English
INZO
お燗で
日日是好日
At Udon Sake Maruken
Japanese>English
tomohataraku
I like the lactobacillus-like quality of the sake yeast.
Japanese>English
Daishichi生酛純米古酒2014
かぶら
Daishichi Shojyo Junmai Koshu 2014
Deep amber color
Rich aged aroma with shiitake mushrooms, koji, beeswax
But not to the point of burnt soy sauce, and at the shallow end you can feel as much as an aged cheese.
It has a strong umami.
The bitterness is surprisingly moderate, with a strange texture that flows smoothly after the umami is felt.
Needless to say, the aftertaste is long.
A limited edition of Daishichi's prestigious sake association.
The specs are the usual 69% flat rice polishing, so is the original sake a regular product, or is it a pure rice with a raw yeast yeast base?
Beautiful sake quality and complexity that is typical of Daishichi, and the same quality as the original sake that is not lost even after aging.
Surprisingly smooth texture is perfect for this time of the year when autumn has cooled down and winter is just around the corner.
Japanese>English
身欠ニシン
I got drunk so I'll give my impressions later lol.
I was impressed by the crisp aftertaste without any peculiarities.
I would say it is rather dry.
I can drink it to the end without getting tired of it.
Japanese>English
しみー
Crystal silver hue.
Grapefruit, cooked rice, soy sauce, caramel and cedar.
Attack is rather light. No sweetness, a refreshing acidity, and a pleasant bitterness in the aftertaste.
There is an acidity that is typical of a sake yeast yeast yeast, but it is very beautifully made.
Japanese>English
ドフラミンゴ
Ginza Junjimaya 🍶 Sengoku & Yamaha 廃純米生原酒飲み比べ🍶
Chinese>English
しまちゃん
The big seven at the end of sobriety
Nama sake,
Nama is still good.
Japanese>English
けぬ
★★★★
Not too much, not too little
THE food wine
Japanese>English
FUJIYAMA
Today's sake is a raw pure rice sake from Daishichi in Fukushima, Japan❗️
The aroma is a fresh sweet aroma of the original sake❗️ sip and you will feel a tingling and sibilance after the dense texture on the tongue❗️❗️ good sake⭕️
Japanese>English
akikoda3
Daishichi Junmai Nama-Moto Nama-Namagara Sake [Seasonal].
A bottle of pure rice sake made from nama-moto and quietly aged in a refrigerator in its unblended state. The harmony of the deliciousness of Dai-Shichi nama-moto and the deliciousness of nama-aged sake. The aroma of the raw sake is like that of a green gourd. Gentle sweetness of rice and firm rice flavor with body. The lingering aftertaste is a result of the acidity from the nama-moto process.
Cold Sake: Rated 4.3
The taste is harsh and the lingering bitterness is noticeable.
Rated 4.4 at 62°.
Soft at first taste, with sweet and umami flavors that are not too heavy. It is a delicious food sake. It is easy to match with heavier dishes.
Japanese>English
