たまこ
Rice polishing ratio: 70
Production Date:2020.04
Alc:14
I felt a sweetness like fresh cream.
There is a hint of sourness afterwards.
Japanese>English
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十旭日Jujiasahi
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Jujiasahi十字旭日
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Location
662 Imaichichō, Izumo, ShimaneOpen in Google Maps
Timeline
タロウ
Sake with 39% koji used. Is it an old-fashioned sake? I remember a sake like this.
The color is a solid yellow.
Mature aroma. Tea, tobacco. Some floral notes and apple-like fruit.
Tart and heavy sweetness. The acidity is also strong and supports the backbone, so it is not a sweet sake like Millin. It has a nuance similar to that of Shaoxing wine.
Warmed.
Rich sweetness and acidity. It has a robust mouthfeel that is hard to find in other wines, but it also has umami and nourishing flavors.
I would like to pair it with Chinese food, perhaps because it reminds me of Shaoxing sake. It is not a Japanese sake, but a Chinese food wine. The rest of the sake can also be enjoyed on its own. It is delicious.
Japanese>English
Jujiasahi純米吟醸改良雄町にごり加水火入れ
ゆーな
The darkest sake of the day.
The aroma is very strong and dry? Delicious!
Japanese>English
NomBay
Hot sake
Umami that expands when heated with just the right amount of acidity.
This is my favorite!
Japanese>English
ラグビーおやじ
Purchased as a souvenir during a visit to Izumo-taisha Shrine. I found "Asahi Nikki", which is rarely seen in Tokyo, and bought it immediately. What did it taste like?
After opening the bottle, the ginjo aroma rises. When chilled, it has a clean and slightly dry taste, with a beautiful impression, but not much of a hint of fragrance. When heated, it has a thicker flavor and a more pronounced aroma.
It is best as a mealtime sake to complement meals.
Japanese>English
ムトー
Grape-like aroma
Slightly acidic and fruity, but with a bitter taste at the back of the tongue
The lingering acidity is strong and refreshing.
When heated, the mouthfeel becomes a little rounder and more umami than bitterness can be felt.
More preferable when heated.
Japanese>English
おおさわ
600 yen
Ingredients/rice (domestic), rice malt (domestic)
Rice/Hybrid Omachi (produced in Shimane Prefecture)
Rice polishing ratio/70
Alcohol content/15
Sake degree/+11
Yeast/Kyokai No.7
Japanese>English
Jujiasahi純米酒 改良雄町使用
ポコタロウ
Colored. It has a mellow taste. It also has a noble flavor.
It was similar to Ehime's Hanahimezakura, which we tasted today.
It had a characteristic sweetness and acidity.
Japanese>English
ポンタ
Yellow liquor.
Japanese>English
只野 呑兵衛
Drinking Too Much Thursday (parody)
The temperature and my mood are both down.
When I go out for a drink, all I hear is bad news about the economy.
My wallet is in the hole.
I'm not going to drink myself into debt, but I'm not going to drink myself into debt.
My wallet is slender and my belly is big.
I am thinking of dieting, but I can't beat the loneliness of the season, and I end up wandering around drinking... lol.
I went to my usual oden shop to have a quick drink and go home.
I ordered my last drink, and then... well, this is interesting.
Juji Asahi
Junmai Ginjyo Harajinshu Matured Sake
Maybe it's because I had it heated up...it smells a little like a wooden barrel...a little like a barrel sake or a Yamahai.
Sour or astringent...a little different from the image of the smell, with a strong sweetness and a light mouthfeel.
The aroma of maturity...is it oak or wood...like the "ripe banana" often heard in whisky...It is not to everyone's taste, but this is quite tasty, isn't it?
Is it good that it is fire-aged and then laid down?
It is a little different from the image of "a strong sake with a spicy, acidic, and noxious taste after being aged".
It's a little too much like an izakaya (Japanese-style pub) these days, but that's why I can't stop going to a place with a warming keeper.
Japanese>English
akikoda3
The Ten Gyokuhi Junmai Nama Nama Sake Kairai-Omachi 70
Rating 4.4
Rice: Modified Omachi, Polishing ratio 70%, Alcohol 18%, Yeast: Association No.7
Shimane sake rice "Kaijo Omachi" is polished to 70% by in-house rice polishing, carefully brewed, and fermented vigorously with Association No.7 yeast. This type of sake seeks a balance between firm acidity, rice flavor, and sharpness. The volume of high bubbles during fermentation is a specialty of +Asahi.
Set the temperature at 60℃. Omachi's taste is perfectly balanced.
The essence of hot, bitter, and sweet is mixed into a chocolate taste. The acidity is moderate and refreshing.
Japanese>English
Narasake saru
It's getting cold, so I just warmed this sake from Shimane. It has so umami and slightly sharp and dry when I tasted it. I guess it is suitable to pair with sashimi or other fish cuisine.
いまがわやき
Omachi
type of haircut (esp. on a hunt)
Japanese>English
miho-k
I drank it easily, but it also tasted good and was not overpowered by the fried food.
Japanese>English
Jujiasahi純米酒ひやおろし
Gatasho
Crossed Rising Sun in Osaka
Mouthfeel that is typical of "Jujitsu Asahi Hiyoroshi
Aftertaste typical of hiyaoroshi
Japanese>English