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Sake Rankings by Flavor Tag
Introducing sake brands with the strongest impression of "Sharp" flavor, ranked by the strength of the impression.# 51
3.37 pt.
The one I bought at the Kisegawa venue of the Shiga brewery opening event.
It has a strong alcohol taste with a lot of gusto. It has a strong sweetness and umami of rice.
It is better at room temperature, but it is also good on the rocks or with soda.
After a week, it still has a strong alcoholic taste, but I think the sweetness has increased.
Japanese>English
There is no mention of it, but it is probably nama sake.
It is not labeled as Nama-shu, but according to the information on the Internet, the label on the back of the bottle says it needs to be kept chilled, which means it is Nama-shu. Am I right?
The rice is Ginbukiyo and Nihonbare.
It also looks like a raw sake. It does not feel as spicy as the sake level, and although it is spicy, there is a good balance of sweet and spicy. The taste is light and refreshing. The spiciness finishes with a lingering sweetness.
There is a good amount of graininess.
Japanese>English
Spring Tokaido Sake Brewery Tour (2)
Dragon Boat Festival๐ is Kabuto-chan.
The second bottle is Suzukabuto.
It is junmai ginjo new sake.
It is safe to say that this one went out with a real mission.
The rice is Ginbuki, a sake rice from Shiga Prefecture, just like the first bottle, Hatsuzakura.
It is served cold.
It has a slight yellow hue.
The top aroma is very mild.
It has a juicy aroma reminiscent of fresh bamboo grass, young dried grapes, and oranges.
The mouthfeel is round. From the bluish alcoholiness, the juicy orange aroma and acidity are gently developed with a smooth and robust rice feel. The taste is sharp with a tangy, bitter and pungent flavor.
The refreshing acidity typical of junmai ginjo-style sake, the familiar rice flavor, and the sharpness of the aftertaste are all nicely integrated.
It is a moderate, not too hard-core food sake, and the more you drink, the more you will want another glass.
And if you heat it up
The contrast between the plumpness of the freshly cooked rice and the tangy bitterness is again delicious.
I would like to try it with mackerel sushi as an entrรฉe.
Japanese>English
# 52
3.36 pt.
# 53
3.34 pt.
# 54
3.34 pt.
# 55
3.33 pt.
# 56
3.33 pt.
# 57
3.31 pt.
# 58
3.31 pt.
# 59
3.30 pt.
# 60
3.30 pt.
