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Sake Rankings by Flavor Tag
Introducing sake brands with the strongest impression of "Room Temperature" flavor, ranked by the strength of the impression.# 1
4.98 pt.
I opened a bottle of Akashi tai (sea bream) that I finally got the other day because I bought some hamo (Japanese conger eel).
I first encountered this sake at a restaurant in Sannomiya, Kobe, run by a long-established kappo ryokan in Akashi.
I had been looking for a bottle of this sake again, but was about to give up when I stumbled upon it at the Daimaru Kobe store. It seemed that the brewery had come to sell it.
The taste is refreshing, yet very drinkable, and has a nice sharpness to it without being unpleasant.
I have always thought that sake to be paired with fish should be more beautiful than the fish itself, but this sake went very well with a light food such as hamo (pike conger eel). Almost crab is also good.
I would buy it again 10/10
Japanese>English
Akashi Sake Brewery's "Akashi Tai Junmai Ginjo Nama Genjyo".
The aroma is moderate.
It has a slight sweetness and moderate acidity, and is fruity like a muscat.
The mouthfeel is refreshing, but as the sake is carried to the back of the mouth, it opens up with a rich, juicy flavor.
The spiciness is well defined by the moderate acidity, and the slight bitterness and astringent accents gradually fade away in the aftertaste.
The moderate acidity makes the most of the delicate and refined umami of sea bream,
This is indeed the skill of a sake brewer who claims the name of the king of fish, sea bream, in the name of his sake.
Alcohol 18
Sake degree +5.0
Acidity 2.2, Amino acidity 1.5
Rice used: Yamadanishiki
Polishing ratio 60
Yeast used: Association No. 7
Japanese>English
Refreshing flavor
Japanese>English
# 2
4.73 pt.
# 3
4.73 pt.
# 4
4.67 pt.
# 5
4.62 pt.
# 6
4.57 pt.
# 7
4.44 pt.
# 8
4.30 pt.
# 9
4.30 pt.
# 10
4.29 pt.
