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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.# 71
3.21 pt.
A bottle purchased on a trip to Saga
Aroma like old sake, like rice bran - then mineral aroma
Soft sweetness without acidity and a round mouthfeel.
A hint of vanilla in the nose
I think this would be even better if it were heated up. But even though it's air-conditioned, it's still hot in the middle of summer.
The website says "lukewarm or hot heating is recommended"!
I had no choice but to drink it. ❗️
I drink it with a sake cup that my eldest son gave me!
Sake temperature: 45 degrees.
The fermentation smell is gone and the aroma is not strong.
In the mouth, the soft sweetness is still there, but the thickness has increased and there is not much acidity.
The sweetness slowly lingers on the tongue.
This is delicious. ❗️ I want to drink it slowly without snacks on a long autumn night!
Japanese>English
Souvenirs from Saga 🤗No.1
The top aroma is like red miso or buckwheat flower honey, the type I haven't tasted recently. 〰︎
As the temperature loosens up, it has a fruity bitter chocolate flavor with a strong acidity 😚 I thought I remember smelling that aroma of BASE BREAD chocolate somewhere 😚 It seems to be a slightly classical rich dry type, but it had an interesting flavor........
I almost ate too much of it because the oily fried squid geso tasted strangely delicious 😅.
Thanks for the food!
Japanese>English
Saga, Saga Prefecture, Japan. Saga Brewery Co.
Umenomado Special Junmai
3㌥ I tasted and bought this at the Sake Expo held at the Kintetsu Main Store in Abeno Harukas.
I actually had it yesterday, but since it is a special junmai, I compared the two.
We will drink it cold.
The color is clear and almost colorless.
The top aroma is mild and not very noticeable.
The taste has a robust rice flavor, sweetness, and a nutty, chocolate-like complexity. It is rich and mellow, but compared to Saka, it has a more traditional country-style flavor.
The aroma on the nose is bitter and chocolatey.
By the second day, the chocolaty flavor has settled down, and a clear, mineral, full flavor emerges, making it easier to drink.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Alcohol content: 15 to 16 degrees Celsius
Japanese>English
# 72
3.21 pt.
# 73
3.20 pt.
# 74
3.20 pt.
# 75
3.20 pt.
# 76
3.19 pt.
# 77
3.16 pt.
# 78
3.16 pt.
# 79
3.13 pt.
# 80
3.12 pt.
