yuki
8.0/10
Spanish>English
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八鹿Yoka
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fukuchane
This is a very vintage Junmai Daiginjo, more than 10 years old.
It's not vinegar, it's not strangely sweet, and it's really an amazing sake!
Japanese>English
Yoka吟醸 香りの、八鹿 (桃)
ペンギンブルー
It smells sweet. Cherry or peach.
Flavor of apricot and rice in the bottle.
A refreshing mouthfeel.
Nice contrast with the spicy miso sauce.
A good food sake.
Taste level ☆3/5
Japanese>English
yuki
7.4/10
たなちゃんず
Might be a good alternative to drinking yogurt.
Japanese>English
39
米換算
しんごっつぁん
14°, 60%, gorgeous aroma, very light on the palate, almost watery nothingness, a little surprise I hadn't felt in a while...
Japanese>English
rubiarossie
Bungo Mon Eto
Japanese>English
inami
The mouthfeel is sweet. It is sweet, but less bloated and refreshing. Bitterness also comes in the mouth. The aftertaste is a little bitter, but it is sharp. It is delicious.
Japanese>English
はまち
Sweetness of rice from the top, fruity and fruity aroma from the middle to the end, just a kick afterwards.
A drink that goes well with meat fat.
Rice polishing ratio 35
Sake meter degree +3, acidity 1.2
Liking degree 3.5
Japanese>English
Yoka吟醸（桃ラベル）
じじ
This year was personally the first year for me to start drinking sake, and it was a year in which I got into a new world of sake, researching and drinking great sake here and there while reading the diaries of everyone at Sake-no-Wawa. The last sake of 2024 will be from Oita, a prefecture that has a strong impression of shochu (distilled spirit). Located at the foot of the Kujyu mountain range, the Yatsuka Sake Brewery is celebrating its 160th anniversary, and although they now make shochu and cabochon liqueur, sake brewing seems to be their main business since their establishment. It tastes like a light ginjo sake that can be opened easily.
Have a good New Year's!
⚫︎Raw material rice: Yamadanishiki
⚫︎Polishing ratio: 60
⚫︎ Alcohol: 14%.
Japanese>English
まぐま🌋
Haneda Izakaya Kuju 6
Japanese>English
iMa-D
I bought this bottle in Oita when I visited there for a cardiovascular conference.
The mouthfeel is light and soft, with a mild sweetness and astringency that spreads throughout the mouth, and an aftertaste that leaves one feeling numb and jingly.
Japanese>English