冷は常温
I've never had it before, but tonight...
It's beautiful, but you can feel the density, the sharpness, and it's not something outstanding, but it's well-balanced and easy to drink.
Japanese>English
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冷は常温
I've been looking for a sake shop for half a year since the last time... I experienced twice that they were sold out 30 minutes ago... Today I got the last of the 4 bottles in stock by flying in! I think it is the second most difficult sake to obtain after Akita's No. 6, so if you can find it, get it!
Japanese>English
小笹屋竹鶴大和雄町原酒 2001年BY
冷は常温
It was purchased around 2003 and left in the kitchen... It is a completely old sake, but it has not collapsed at all and has a depth that awakens when heated.
The flavor that spreads in the mouth is that of Omachi, and the sharpness of the sake is also good, and the ticking "Toki" has allowed the sake to mature.
It is a great sake from the famous sake kingdom of Aki no Kuni.
Japanese>English
冷は常温
I was curious about Gunma Izumi for a long time, and I found it at a local liquor store...
I have not warmed it up yet, but I like the quality of the sake!
Beautiful, ripe, and mildly flavorful!
This will be a repeat purchase for a bottle ✨.
I've never had it cold, but I love the quality of the sake.
Japanese>English
冷は常温
We received a cup of sake as a souvenir from the Niigata Sake Festival.
It is light both cold and heated, and has a mild fragrance and lingering aftertaste... It goes well with pickled whitebait, cheese with amazake, and grilled eggplant.
Japanese>English
冷は常温
We had it at work...h25BY
It is a low-polished nigori sake made from millet, millet, millet, barley and other cereals besides gohyakumangoku. I think it goes well with grains, meat, and spices, but it might also go well with seafood.
Japanese>English
Katanosakura特別純米中汲み無濾過生原酒 雄町
冷は常温
Purchased at Yui Sake Shop in Asakusa. It seems to be the owner's local brewery...
It's a rich, fancy, umami sake.
If you eat fried eggplant with sweet soybean paste and menchikatsu (cutlet) dipped in sauce and bring this sake to your mouth, you will not be defeated by miso and meat....
It's a hard-core, rich, umami-guchi sake that I like to drink when I'm in good physical condition or when eating out.
I think it would be fun to heat it up!
Japanese>English
冷は常温
I've never had Kumezakura's Hago from Tottori, a famous San'in sake kingdom.
It is delicious. It has a soft, chewy flavor when cold, and when lukewarm, it has moderate acidity, a mild aroma, and a slightly spicy flavor that fades away.
Japanese>English
冷は常温
It's rich, as expected from Osaka. Rich in flavor and extract.
If you like Okuharima, you'll love this!
Of course, it's good with meat and Chinese or Western food, but it's also good with warmed sake.
Japanese>English
冷は常温
At Yoshiike, I tried a sake that I usually don't pick up!
It was like a white wine with acidity and was delicious with salted grilled chicken, dried fruit cheese, etc.!
Just like a white wine, it is easy to drink!
Japanese>English
冷は常温
It's a 5 year old sake bottled in 2017, but when it's cold, it feels young and has the gusto of a rice smoothie...but when it's warmed up after a week, it's light and clear like it's coming off. It is not flashy like Omachi, not sweet like Yamadanishiki, and not spicy like Ihyakumangoku, but the transparency of strong sake goes well with beans and grilled chicken.
Japanese>English
冷は常温
I had a bottle of Shimane's Honor Ikezuki Hiyaroshi improved Omachi.
It has a gorgeousness that is not typical of Shimane, and it tastes great chilled.
Japanese>English
冷は常温
Yonemune Yamahai Junmai and Nama no Nama Hashiroshi from Aichi
Yamahai is a matured, dense, sweet sake that is light, rich and delicious when heated.
Nama Hashiroshi has richness and fresh acidity.
Yamahai went well with saikyo marinated blue fish!
Yamahai is a delicious food sake with chicken liver and yakitori!
Japanese>English
冷は常温
Sake from the "Owari, Mino, Iga, Ise, Omi, Yamato" area, such as Houraisen and Chochin, have a strong image - is it the food culture?
Takejaku Yamahai Junmai from Minokuni in Gifu Prefecture also goes well with teriyaki chicken and shiitake mushrooms.
Japanese>English
冷は常温
It's a dry sake that's good for evening drinks.
It is not a hard, sharp Gohyakumangoku, but a ripe, favorite type of Gohyakumangoku sake.
Japanese>English
冷は常温
The aroma of white plum is refreshing when it is cold with a sweet, honey-like aftertaste. When heated up to 60 degrees and cooled down slowly, the richness spread on the palate and quickly faded away.
Japanese>English
冷は常温
It is a local sake from Fukuchiyama, Tanba. It is gentle on the palate with a strong flavor that disappears quickly and makes you want to drink the next one. I drank it with broiled eel that I caught myself.
Japanese>English
あーる酒
Nice to meet you, cold is room temperature😊.
Your sake labels and sake cups pop and are so kawaii ✨"broiled eel you caught yourself"! You nailed it 👀!
Japanese>English
冷は常温
Rokuhan also has other products with nice labels, so I will introduce them in the near future.
Japanese>English
冷は常温
2009 BY shipped in 2017! The 2009BY was shipped in 2017, and the first time I opened the bottle was in the summer of 2022.
It is the opposite of the sake that you are told to drink by what month of the year or drink it as soon as it is uncorked. I heated it up to 55 degrees and it didn't even flinch. It's not a carbon-filtered, pencil-pushing sake.
Japanese>English
Hiokizakura生酛強力 純米酒
冷は常温
It is more transparent than the Namo yeast yeast yeast Omachi we had before, but when it is warmed up with Hiokizakura, the umami comes in and it runs through hot!
It's a strong sake but light on the palate, like Shinkame's Mahojin.
It's a hardy and delicious sake!
Japanese>English
冷は常温
I was lured by a beautiful lady at a tasting and sale event in Yoshiike.
She said it was made in the summer at a closed school.
I like it when it is warmed up. It feels like being wrapped in a warm blanket.
Japanese>English