Itaru真陵 至 純米
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至Itaru
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Location
84 Nagaishi, Sado, NiigataOpen in Google Maps
Timeline
ちっち&ごー
Aroma modest yet gorgeous.
Light sweetness and gentle fruit acidity. The pungency of alcohol comes in later, but does not linger like water.
This is characteristic.
Star ⭐️⭐️⭐️⭐️
Japanese>English
きよつぎ
Fruity aroma. It has a rich, full-bodied flavor and acidity. The aftertaste is slightly bitter, making it a refreshing sake. It is a very delicious sake.
Japanese>English
アーモンド
Smells soooo good!
Japanese>English
金猫魔
Blue Solstice at Nishikiya, buy it when you find it!
Gorgeously fruity, refreshing pear-like aroma,
Smooth mouthfeel and
Well balanced sweetness and acidity,
clear as water,
Aromatic flavor with a bitter aftertaste.
and the bitter taste in the back end finishes it off nicely,
Delicious.
I prefer Junmai Namaishu to Junmai Ginjo for Aoi Ichi (Namaishu type).
It has a fuller flavor.
The price of sake has gone up recently,
This one is the best in cost performance.
=== Sake
Ingredients: rice (domestic), rice malt (domestic)
Rice: Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 60
Alcohol content: 15
1,650 yen per 720ml
=== The company is located in Niigata Prefecture, Japan.
★★★★★
Japanese>English
kawa
Sweet and sour, delicious cold, room temperature 121110
Dry junmai sake with a pleasantly soft acidity
Sake made with No.7 yeast
Japanese>English
Bさく
おいしい！
taka
うまいたる
FSB
My third favorite brand! Iti!
I went to the booth to buy the limited edition sake at the sake camp, but it was already sold out, so I bought this Junmai Namaishu...
I did the same thing at last year's Sake-no-jin, didn't I?
I never learn, do I? (LOL).
Junmai sake has a better balance of umami and sharpness than Jungin sake, but I personally prefer Junmai sake.
The aroma is mild, yet fruity with pineapple and muscatelike flavors.
When drinking, it has a pineapple-like flavor similar to that of the top shelf. The freshness of the flavor and the pungency of the alcohol combine to create a crisp and clean finish.
I like this sharpness very much!
Since it is a nama-shu, it is basically a cold sake, but when it is at about a chilled temperature, the umami of the rice comes out and it becomes even more drinkable.
For a moment, you would think it was an Echigo-Tanrei.
I was surprised at how much rice flavor can be obtained with Gohyakumangoku.
I like "Itaru" this year, too!
Japanese>English
yuya
Although pure rice, it has a good balance of firm umami, moderately fruity aroma, and body.
Japanese>English
くまくま
Then, Junmai-shu🤍 of Itaru
Japanese>English