うなろー
Gifts.
I feel alcohol, then granulated sugar.
This one is a bit harsh.
Japanese>English
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Raifuku純米大吟醸 愛山
うなろー
I found it at a roadside station when I went out to Ibaraki.
It says rose yeast on the label❨What is it❩? I'm not sure.
In the mouth, it is like drinking a tropical flavored juice like pineapple or passion fruit. This is covered with azuki butter, which is typical of Aizan, and it's kind of a bright sake! It's like a bright sake!
It is more like a sake to be enjoyed in a good mood with friends and family than to be enjoyed with sashimi.
It's like a Dewars whiskey!
Japanese>English
Kamonishiki微濾過 純米吟醸 生酒
うなろー
This is my favorite Kamonishiki sake.
First the aroma of banana, followed by the azuki buttery rice flavor that covers the banana aroma.
It is mild and creamy, like eating some kind of buttered dorayaki (but it is not a sweet sake).
I don't think I have ever felt banana in Kamo Nishiki before.
So I was surprised that Kamonishiki has this kind of expression.
Japanese>English
Tatenokawa純米大吟醸 中取り 美山錦
うなろー
It is light and dry.
The taste of Miyamanishiki spreads gradually and softly, supported by the subtle sweetness of muscat and sangen sugar, followed by a well-balanced acidity.
Temperature is important for this sake. The potential of this sake varies greatly depending on the temperature. We recommend serving it cold, close to room temperature.
It is crisp but has a long aftertaste and is delicious.
I think it is nice to have sake with a good aftertaste.
I would like to drink it with sashimi of squid and strong wasabi in a quiet room with indirect lighting.
Japanese>English
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This is the first time I have had kudoki-geki.
It starts with a juicy pineapple aroma, followed by a full-bodied, rich, mellow rice flavor. But I don't feel any dullness.
It is a very well-balanced sake with a richness, and I think this sake can be enjoyed by everyone, no matter what your tastes are.
In a good sense, it was a normal, easy-to-understand and tasty sake.
Japanese>English
うなろー
Dewazakura's raw sake.
Muscat, Sanonto, juicy acidity, cucumber bitterness.
Sakurabana is more balanced and complete, but this one has a freshness, youthful intensity, and maybe a bit of alcohol, as is typical of nama-shu.
If you like Sakurabana and want a change of taste once in a while, I think this one is good too.
I think it is a nama-shu that retains the goodness of sakurahana.
Japanese>English
Asahiyama純米大吟醸 越淡麗
うなろー
From Asahi Shuzo of Hakkaisan.
I like Koshitanrei, so the combination of Asahi Shuzo and Koshitanrei was enough to make my decision immediately.
The taste is like a thickened Koshi-tanrei to the maximum extent possible.
I had an image of Koshitanrei as being relatively light, but this sake is definitely Koshitanrei, but it has a very milky taste.
For a sample, I paired it with a manju with an apple-scented sweet bean paste, and it was quite a marriage. It is a wonder.
This sake itself is not a sweet sake.
However, it is a rich and milky sake that can be paired with Japanese sweets.
It is interesting that it does not resemble Hakkaisan at all.
Japanese>English
うなろー
Sake of Saitama, by Saitama Prefecture residents, for Saitama Prefecture residents.
The label's Saitama Pose, Saitama rice, and Arakawa subsoil water.
It's not good.
The taste was also very strong.
When the bottle was first opened, it was so intense that it tasted like a distilled spirit, like a rice shochu. It is good to make it intense to match the label, but I thought this was too much.
But strangely enough, on the second and third days, it became more and more relaxed, and it became a good balance of intense and full-bodied, but also mellow and mild.
Japanese>English
うなろー
Dewazakura Cherry Blossom after a long time.
It was Otters that got me interested in sake and made me want to try more of it.
Then I started buying and drinking sake on my own. At first I didn't know what I was doing and just picked and bought sake at random at the supermarket.
At that time, I thought, "Oh, this one tastes good, too.
It was the first sake that I chose by myself and thought it was very tasty.
Now I know that it is called "Dewazakura Sakurabana," but I didn't know that at the time, so I was happy to have discovered a sake as delicious as Otters.
I had such fond memories of this sake, but my taste for sake has changed, and I wanted to take a break from the raw sake that I tend to get.
As a result, I found it to be, well, very tasty.
The taste that impressed me when I was a beginner still tastes fresh and delicious today.
Japanese>English
うなろー
Echino Kanmei Sake.
I rarely drink sake, but I received a bottle of Echino Kanmei sake.
My honest impression was, "Oh, it's sake.
I have not even drunk enough sake to compare them, but they all seem to have a similar taste.
I had the impression that even if the brand name was Koshinokanbai, it would be no different than a packaged sake from the supermarket.
Maybe it would be different if we compared the sake.
Japanese>English
うなろー
Nanbu Bijin Junmai Ginjo, once fired.
Wow, delicious😃.
Just a little bit of muscat, silky rice flavor and sweetness, rich milkyness that spreads, moderate and just right acidity, and a long aftertaste.
I think it's in the "sharp, light, dry" genre, but you can taste the transition of flavors and sweetness.
I love this kind of sake.
It is a happy sake that makes you want to keep drinking it slowly.
When I buy sake at a liquor store, I tend to buy raw sake, so I'm going to go with the fire-brewed sake series for a while, even though I can get it home from the supermarket.
Well, this time it is Nanbu Bijin, so you can't find it everywhere, but at my local Japan Meat, you can usually find it in the corner where it is not refrigerated.
Japanese>English
うなろー
It is tasake.
And it is made with 100% of my favorite comet.
How could I not drink it?
Actually, this is the first time for me to drink Tasake.
I really wanted to drink it while comparing it with the Sake Komachi that I bought together with it, but I bought this one as a gift, so I can't compare them this time.
This is Comet's Tasake, and I thought, "Wow, it's really good.
It opens up better when left a little longer than when the bottle is just opened.
The flavor is complex yet powerful.
First minerality, then juicy with a punch, then rice flavor, and all flavors are rich.
No wonder Tazake is so popular.
It made me want to try other Tasake as well.
Japanese>English
うなろー
I thought it would be light and dry since it is a Fukui sake, but I was wrong.
I see, it has an old-fashioned, slightly old-fashioned hut aroma and a thick core. I wonder if it would be better if it were warmed up.
Japanese>English
Fukuju純米吟醸 生酒 爽生
うなろー
I like Fukuju and drink it often, but I didn't hesitate to buy it when I saw the label Sousei, which means "fresh" in Japanese.
Fukuju itself is relatively rich, so I was very curious to find out what it would be like with the title "Sousei" and the name "Nama-shu.
The result was a strong, punchy sake with the usual Fukuju base boosted by the strength and richness of nama-shu. It was not refreshing or invigorating, and although the title may not be appropriate, the sake was delicious.
The taste was so strong that even when paired with grilled mackerel kimchi, it was not overpowered at all.
Japanese>English
jozanとびっきり辛口 純米吟醸 直汲生
うなろー
Dry!
Really dry!
Even spicier than the skunk cabbage I had the other day!
You can feel the spiciness and minerality. It is like drinking fizzy hard water.
Recommended for those who like dry taste.
For me, I would have liked to taste a little more umami.
Japanese>English
Tenmei純米 槽しぼり
うなろー
Tenmei is my favorite brand.
It has a juicy aroma of pineapple, sourness, rice flavor, and sweetness, all in good balance.
I have never felt so much juiciness in my usual Tenmei, but I feel juiciness in this sake.
Japanese>English
Shimeharitsuru純米吟醸 生原酒
うなろー
This is a raw, unblended sake from Shibarihizuru.
In the mouth, there is a slight sweetness and melon, followed by a mellow rice flavor, and a crisp finish that lingers.
The overall impression is crisp, rich, and rough.
I was surprised that it was darker and had a thicker core than I had expected.
Japanese>English
Mizubasho◎夏酒 純米吟醸 おりがらみ生貯蔵
うなろー
I found a fresh storehouse of skunk cabbage, which I raved about the other day.
Yes, it was just as good as expected.
Compared to the last skunk cabbage, it is much thicker. But the basic characteristics are the same.
It is a little strange that it seems so thick for a summer sake, but that is to be expected from a skunk cabbage.
I'll be sure to get a bottle of skunk cabbage when I find it!
Japanese>English
うなろー
Well, the aroma of brewer's alcohol lingers in the taste.
It is more like drinking sake-flavored alcohol than sake.
The 18% alcohol content may have something to do with it.
What's wrong with Kuroryu?
It's like a one-cup or packaged sake.
Japanese>English
うなろー
First time for Isobojiman.
Purchased at Tokyo Station Hasegawa Sake Shop.
It is light and dry.
The moment it enters the mouth, there is a slight spiciness, followed by a slight bitterness. No fruity aroma. The mild umami of rice spreads from there. The umami is strong. However, the aftertaste is short and sharp at the end.
A manly sake.
I was surprised because I thought Isobojiman was a fruity and mellow type of sake.
It was delicious, but
I felt a slight alcohol taste consistently, and it didn't have a clear feeling in the mouth.
I did not like the taste in this area.
So, it's not that famous brands are universally tasty.
For the same price, I would definitely prefer Katsuyama Sen.
Japanese>English