企業戦士☆サラリーマン
Kunimei Shuzo, Kunimei Kasen
At a restaurant on the MOL Sunflower Hokkaido route
What's with the added sugar?
It has a strange astringent taste.
I thought the New Nihonkai Ferry had a better eye for sake selection.
Japanese>English
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企業戦士☆サラリーマン
Shichiken Junmai Hiyoroshi, Yamanashi Meikozo
The concept of this hiyaoroshi is that it tastes good at any temperature, but I think it tastes best lukewarm, though it has a double circle for cold.
Japanese>English
Shichiken純米吟醸 silky snow time
企業戦士☆サラリーマン
Yamanashi Meiken, Shichiken Junmai Ginjo Silky Snow Time
The concept of this sake is "to drink in a warm room on a cold winter day when snow is flying", but I don't know what it is!
At first, it seems to be sweet, but then it turns dry.
Japanese>English
Shichikenスパークリング 山ノ霞
企業戦士☆サラリーマン
Shichiken Sparkling Yamanokasumi, Yamanashi Meikozo
Reasonably priced for a sparkling sake with secondary fermentation in the bottle, but it tastes great!
Not too sweet, with a hint of sourness, and a delicious yeast flavor.
The cork stopper also adds to the atmosphere.
Japanese>English
企業戦士☆サラリーマン
Asakai, Honjozo Iwate Green
Easy one-bottle, heated sake green
If you look closely, the shape of the bottle is different.
If you make it too lukewarm, the alcohol taste will hit you on the nose.
Delicious at room temperature or hot to tobikan
Japanese>English
企業戦士☆サラリーマン
Asakai, Honjozo Iwate Blue
Easy to drink single-bottle, cold blue sake.
The alcohol taste is a little bit sharp on the nose, but it is fresh, refreshing and dry, and the sake goes down well!
Japanese>English
企業戦士☆サラリーマン
Nabe Branch, Tenke Yamahai Junmai Sake
Caramel-like sweetness with a hint of acidity, mellow when heated
Japanese>English
企業戦士☆サラリーマン
Nabeshiten, Niiyu Junmai Ginjo
Crisp and dry, with a mild aroma and good sharpness.
This is a well-chilled sake for a meal.
Japanese>English
Okunomatsu純米大吟醸 スパークリング
企業戦士☆サラリーマン
Okunomatsu Shuzo, Okunomatsu Junmai Daiginjo Sparkling
The New Year's mood has blown away!
(Although, working at a post office, New Year's is not a big deal...)
Japanese>English
企業戦士☆サラリーマン
Okunomatsu Shuzo, Tokubetsu Junmai
Great chilled, great at room temperature, but even better heated!
Japanese>English
企業戦士☆サラリーマン
Okunomatsu Shuzo, All-American Ginjo
Alcohol-soaked ginjo sake, but made with rice shochu distilled in-house, the so-called Hashira shochu shochu preparation.
The shochu is Okunomatsu's ginjo and daiginjo, distilled under reduced pressure, they say. What the heck, it's not atmospheric distilled?
Light-bodied but with a sense of alcohol, dry but with various well-balanced flavors and a short aftertaste.
It has a mild but impressive aroma. Is this the effect of rice shochu?
Japanese>English
企業戦士☆サラリーマン
Nomura Jyozo, Tsumugibijin, Yamahai Special Junmai
Sweetness of rice, strength of Yamahai, and a firm acidity without being too assertive.
Japanese>English
企業戦士☆サラリーマン
Nomura Jozo, Tsukuba Sagi Junmai Ginjo
Junmai Ginjo-shu made from Yamadanishiki produced in Tsukubamirai City and spring water from the foot of Mt.
It is not a sake with a gorgeous aroma that fills your nostrils, nor is it a sake that pushes out mellow sweetness or refreshing acidity.
However, it is delicious!
It's just plain tasty, plain tasty.
This is good.
This is good.
Japanese>English
企業戦士☆サラリーマン
Abekan Shuzo, Abekan Junmai Dry
Sasanishiki from Miyagi Prefecture, apparently.
The ginjo aroma is delicious cold, but it should be warmed up.
The sweetness and umami are more pronounced when the sake is warmed up to lukewarm.
Japanese>English
Abekan純米吟醸 辛口 赤版
企業戦士☆サラリーマン
Abekan Shuzo, Abekan Junmai Ginjyo Dry Taste
Sake rice produced in Miyagi Prefecture, the variety is said to be Kura-no-Hana (flower of the storehouse), but the authenticity is unknown.
The sweetness first leads to acidity, which is not overpowering, and then the spiciness rises to the finish.
The aroma is sweet and gorgeous, but it is not overly exaggerated, and it quickly fades away without interfering with food.
The aftertaste is slight but long.
It is a delicious sake.
Japanese>English
企業戦士☆サラリーマン
Kuromatsu Kenbishi, Kenbishi Shuzo
Two single-bottle bottles, each served cold and hot.
The bottles have a nice shape and are very heavy, like miniature whiskey bottles!
However, I was told that this bottle was designed to be the perfect shape for heating in a microwave oven.
But I couldn't beat the thermodynamics... I had to shake the bottle a bit to get the top hot and the bottom warm, and one minute at 500 watts doesn't seem to cause proper thermal convection.
Well, well, well, well, well... it tastes like pudding, custard pudding, not melon or banana as is often used as an analogy for ginjo-shu, but custard pudding.
It tastes the same cold or warmed up, so you can drink it however you like!
Also, this bottle is exactly one cup at the base of the neck, so it's convenient to wash it and store it... I think!
You can also chill it in the fridge for a delicious chilled sake, or microwave it for a delicious heated sake, making the Kuromatsu Kenrishi Ippongboto the perfect travel companion!
Japanese>English
企業戦士☆サラリーマン
Ishikawa Shuzo, Tamanboast, Junmai Unfiltered
Water color is quite yellowish.
When cold, it has a banana-like aroma.
The flavor is more spread out and delicious when heated.
Japanese>English
Tamajiman純米吟醸 さらり・やわらか
企業戦士☆サラリーマン
Ishikawa Shuzo, Tamanboast, Junmai Ginjo, Sarari, Soft
Indeed, it has a soft feeling.
It is sweet at first, but it soon fades away and becomes dry.
The ginjo aroma is present but not strong.
It is good as a food sake.
Japanese>English
企業戦士☆サラリーマン
Watanabe Shuzo, Kyokko Junmai Sake
100% Yumesasara produced in Tochigi Prefecture
Good when heated, but not at too high a temperature.
Sweetness and umami spread well when warmed.
Japanese>English
企業戦士☆サラリーマン
Watanabe Shuzo, Showa Ginjo-shu
Dry but with a hint of sweetness and a fruity aroma.
The sweetness and umami are replaced by dryness and a slight bitterness.
Perhaps the sharpness is the selling point of this sake.
Japanese>English