One that I picked up because of how beautiful the name is.
The nose is pineapple.
The body is light, with a good balance of sweetness and acidity.
It is quite easy to drink and very similar to Kameizumi Cell.
This one has a slightly richer aftertaste.
I feel like Northern Kanto is kind of hot these days.
💚
This is the first Sakiyami I've had since it was recommended to me as delicious.
It is slightly carbonated and makes me happy just looking at the bubbles 🫧 spreading in the glass. It's so refreshing. I was happy to have another glass.
I also got to drink Yuki no Mayu and Katsuma, which I never had in my brewing forest days😊.
So much fun 🩷.
I went to Isesaki for training and went to Grand Van Maebashi.
I was aiming for Sakiyami and Machida, but Machida was out of R5BY
was out of stock. I came back with Sakiyami! Sakiyami was as expected!
It was just as delicious as I expected.
The only problem is that it is difficult to obtain.
I was told when the new sake arrives at the store as it is the home of Machida Shuzo.
Caution is required when opening the gas valve.
Aroma: Light, like rum
Taste: Like rum
Accompaniments
Stir-fried beef with oyster sauce and vinegared wakame seaweed,
sauteed lotus root
A little spicy lotus root kinpira
It doesn't match the red hotness at all.
Other than that, it's just fine.
Is it not a food wine? That's my impression.
Thank you very much for the meal!
At Ichiishiya Sake Shop in Yokohama Chinatown
1,700 yen
Sakiyami's autumn sake!
Aroma with a strong sourness. Slightly effervescent, with a grape-like fruity sensation of bitterness and sweetness. Fresh and fruity, but with a mild umami and bitterness that is typical of autumn sake, it has a fresh sensation. Delicious!
Wanted to try drinking Sakiyami,
I bought it at a liquor store in front of Shin-Maebashi station.
When opened, it has a dry taste with a sense of sizzle.
After a day of drinking, it has a nice sweetness and aroma.
I like the taste.
Purchased on the recommendation of my regular liquor store.
It seems to be a sake that has been aged in the brewer's refrigerator after being fire-aged.
The aroma has a hint of volatile alcohol and the glamorous and mellow aroma of red grapes.
The aroma is quiet, but it is pinpointed with this scent.
The taste is very calm and crisp with a juicy mouthfeel.
I have the impression that the aroma is better at room temperature than chilled, and the flavor comes out well.
The way it is made, leaving a gaseous and slightly effervescent taste, is nothing short of amazing.
Juwak -> umami -> bitterness -> alcohol -> bitterness
The end of the drink is clear, light, and astringent.
It is calm for an unfiltered unpasteurized sake, but you can taste the fresh flavor and the roundness and umami that has developed after the bottle has been aged for a while.
It gives the impression of the astringency and bitterness of smelling dead leaves just after the leaves have fallen from the trees, an expression of autumn.
The astringency, like bitterness and pungency, is a very mature taste.
It is slightly amber because it has been aged.
Thanks to the aging process, it has become an "dirty" sake that can be served with robust food.
It is better to drink with miso dishes than salt dishes. Miso grilled mushrooms, miso grilled autumn salmon, mackerel miso, miso stew, and miso soup.
Mackerel miso, miso stew, etc,
