I finally opened a bottle of Amezure's summer sake, which I had been curious about because of its stylish label and bottle.
The aroma is mineral or cool and refreshing.
The mouthfeel has a strong gassy feeling with a hint of sourness, and the bitterness quickly rushes in and goes down the throat smoothly.
It is more like beer than sake.
It is dry and crisp as described, so it is certainly good for summer ❓ but since both of us are not beer drinkers, it was not a good match for us 😅.
I guess it was also a mistake to open it in the cooler season 💧.
Low acidity, quite sweet, like juice.
No gassiness at all, probably because it had been a while since I bought it I guess I should have drank it sooner.
A very floral and gentle sake made with floral yeast.
Floral and light. It has a sweet aroma like cherry blossoms, white flowers, a little lychee, and muscat.
The mouthfeel is very soft, and the umami of the rice spreads gradually.
The acidity is mild, leaving a sweet and sour nuance. The roundness and freshness typical of flower yeast can be felt.
The black bottle is impressive and is truly the "top of the line" in the series.
The brewer, Yoshikawa Jozo, created this limited edition sake as a tribute to Dr. Kazuo Sugiyama.
The ginjo aroma is elegant and reserved. The sweetness of white peaches and bananas is accompanied by a hint of minerality.
The aroma is of the type that rises quietly, with depth and lingering aftertaste rather than flamboyance taking center stage.
The "Red Wine Barrel" is a new experience zone.
Jacket value ... 6/10
Special bottle and small label.
Ki ... 15/20
The bottle has a very low viscosity, but it has a base texture of Alc and a sweet taste of sugar water.
Sei... 15/20
The taste is neither koji-like nor fruity, but rather a spiral of sherry-like flavor.
Turning... 13/20
The sublimation smell is a very sweet red wine and chamomile.
Easy to drink, but not too cheap.
Yui ... 18/20
The back palate is good with sweetness and flavor like a SAKE, and the unique sublimation smell is not too much of a drag.
COSPA ... 3/10
Maybe it is because of the special bottle or the special aging process.
The taste is unique and interesting, but the classification is "weird".
70 points
The flavor and texture are less SAKE-like, but it is still just "like".
It's safe to say that it has a sense of "Alc" in it.
Kelp is good for the entrée, the salty kind.
It has a slightly dry mouthfeel with a clear, yet robust flavor.
It is characterized by a crisp minerality and taut acidity that is typical of "hard water (150 hardness) brewing.
It has a stoic sharpness like a clear stream, rather than the juiciness of a pure sake.
The aftertaste quickly disappears, leaving behind the "bitterness of rice + umami" characteristic of Kame-no-o at the back of the throat.
Another one this time.
It is Amezure.
It is a sake from Isehara City, Kanagawa Prefecture.
I had been curious about this sake for a long time,
It was recommended to me when I visited LaJomon in the summer, so I finally got a bottle.
It is served cold.
The color is crystalline with a slight greenish tinge.
The nose is fresh and fruity with a hint of greenness, like white grapes.
The palate has a fine effervescence, with a soft white grape fruitiness and a veil of rice flavor.
It has a beautiful crispness with a youthful bitterness that leaves a pleasant minerality, making it a dangerous sake with a lightness that does not give the impression of its indicated alcohol content.
Ran-ko-kyo-shin" is a combination of traditional Yamahai and modern Hayashibashi. Sake that pursues the ideal of "refined examination" that Dr.
and "refined examination" that Dr,
balance of delicacy and drinkability,
I see... 🧐.
I was impressed by the elegant perfection that far exceeded my imagination
It was a very elegant sake that exceeded my imagination 😊.
Hi Peco 🐦.
The elegant rainfall looks delicious too 👍I'd like to drink it at home but I have no luck 💦I'll drink it even if I have to ask them to take it away 😆.
Good evening, Pon. I want to drink it too! I'm glad I finally got around to drinking it this time...it's great when you let it sit for a while and the juicy apple flavor comes out 😊.
Good evening, Jay & Nobby. I see you drank it a year ago! It's hard to verbalize what minerality is, but I'm glad Jay was able to taste it from the bottom of his heart 😆.
Sweet and sour flavor. Aroma like plum
Thick, sweet, sour, umami, and a little bitter.
Alcohol leaves in the mouth. About the same level
The lingering aftertaste is weak and long.
Plum syrup-like in the second half.
Since it's 8 degrees, this is a moment 💦.
I've had a bad stomach recently, and I've been cutting back on alcohol for a while due to a lack of appetite, but it's slowly coming back, so I'll have some sake 🍶.
Today I will be drinking Afuri. The aroma is refreshing, like green apple or Ichi-yaki, with a hint of alcohol.
On the palate, it has a spiciness and acidity that is sharp and lingers on the palate. With a hardness of 150, it is full-bodied and firm. It seems to become easier to drink when it is laid down, so I would like to keep some of it and drink it again after tomorrow.
I'm pairing it with oden and iburi goko cheese and it's delicious✨.
Good evening, missamisao 😃 Oh my, you've been sick 😅I'm glad you've recovered to be able to drink.
Oh my, you are sick 😅I am glad you recovered to be able to drink 👍Dr.sugiyama I am curious about the label and name, but I see that it has a hardness! That would be helpful.
Good morning, missamisao!
You had a stomach bug💦.
Let's drink! I'm glad you're feeling better now 🍀.
I have the impression that the sake is more dry than strong, but I'm looking forward to the change in taste 🤗.
Good evening, missamisao. I just uploaded the same sake and I am so happy 😆 It is a little hard so I am looking forward to seeing the changes after opening the bottle! I hope you enjoy the sake with no pressure 😊.
Good evening, ichiro 18. Thanks 👍The label and name are cool. I heard from the store that if you let it sit for 2.3 days after opening it, it becomes easier to drink. I will try to drink it soon 😋.
Thank you ma-ki, I was hit by the change of season ☺️ but I'm all better now until I feel the rice is delicious 💪The bone fat was delicious, but I'm looking forward to seeing how it's changed to be easier to drink 🍶.
Good evening, Hirupeko. Thank you very much. We had the same timing, didn't we? And what a high resolution review😲✨I felt it tasted exactly like it should. I'll enjoy the rest of the book, while being careful not to drink too much 🍶.
