たけさん
The taste is fresh and typical of the northern part of Kyushu.
I think it tastes best when it is cooled down to a crisp.
Japanese>English
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たけさん
After a moment of silence, it starts with a slight bitterness, followed by a gradual umami taste, and finishes with a hard-edged aroma and astringency.
There is absolutely no flirtatiousness, and the sake is as heroic as the name "Mashirao" suggests.
There are no elements to make girls like it at all.
There are no new elements, nothing classic or radical, and each element is not rare, but I was impressed by the way the existing parts were combined to create such a one-of-a-kind sake.
It is a masterpiece that shows the creator's extraordinary spirit.
Japanese>English
たけさん
Low-alcoholic sake, which is very popular nowadays.
I didn't like my first low alcohol drink with water, but this one has a good balance of umami and acidity, just like Yamaguchi sake, and you can really taste the deliciousness of sake.
It has a lightness that is slightly different from that of summer sake, which makes it easy to drink and enjoy.
I'd prefer it not to be low-alcohol, but sometimes this kind of low-alcohol sake is possible.
Japanese>English
玉旭糧 純米大吟醸無濾過生原酒
たけさん
It is not a daiginjo but rather a tama-asahi, with a strong sweetness and a firm acidity.
It is not perfumey, and the umami can be tasted for a long time without losing its sharpness, and the only thing that is typical of daiginjos is the sweetness.
The only thing that is typical of daiginjos is the sweetness. For better or worse, it has a strong assertiveness, and it is the quintessence of TAMA-Asahi.
Like Okura and Tagaji, I want to support sake that never wavers.
Japanese>English
たけさん
It has a gentle umami until the middle part of the bottle, then gradually becomes spicy toward the end, and finishes with a firm spiciness.
It may be said that it lacks individuality, but it is a seriously delicious sake that does not try to be eccentric.
It is like a slightly milder, drier version of Kaygetsu.
A versatile all-around food sake that goes well with all kinds of food.
Japanese>English
Kirakuchoびわ湖の夏 純米酒
たけさん
#Drinking at home
This sake has a slight sweetness and umami taste at first, and the bitterness comes gradually.
It's not a summer sake, but it's still a bit crisp and can be enjoyed in summer.
Hopefully, with this crispness, I would prefer a little less bitterness.
But it is delicious.
Japanese>English
Kagatobi極寒純米 辛口
たけさん
It starts out mild and mildly umami, then becomes tense in the middle, and finishes dry and crisp.
It is rare to have such a spicy aftertaste with a mild umami taste.
It is a well-made food sake that is surprising at the end, but has no peculiarities and can be drunk with ease.
Japanese>English
たけさん
#Drinking at home
The umami, acidity, rough texture, and slight effervescence are typical of unfiltered Doukan, but the astringency at the end is moderate, so it is more suitable for people who drink it than other Doukan.
The alcohol content is 15%, so you may not think it is a pure sake unless you are told so.
It has a well-balanced umami taste, while still having some of the characteristics of the original.
It is a season that tends to be dominated by summer sakes, but sometimes a sake like this can make you appreciate the taste of summer sakes again.
Japanese>English
たけさん
#Drinking at home
I had a drink at a tuna wholesaler and enjoyed it so much that I bought a bottle on the way home!
A bottle costs 2200 yen without tax.
It looks the same, but are the specs different? I thought, "It looks the same, but the specs are different.
It has a refreshing taste with just the right amount of acidity and umami.
With a bottle of sake costing 3,000 to 4,000 yen across the board, it is hard to bow down to the corporate efforts of Kido and Kurumizaka.
How can they make such delicious sake at such a low price?
Other breweries should learn from them!
Japanese>English
jozan超 純米辛口
たけさん
It says "Dry" on the jacket, but it's not dry, it's more like a sophisticated, clean, and crisp sake.
By "modern" I don't mean "flirtatious" or "perfumed", but rather "stripped down to the bare essentials".
Like Nanao, not Yuuchami.
It has umami and spiciness, but not too much, and you have to look for the bitterness and astringency, but it keeps the taste tight so that it doesn't become dull.
I wonder if this is a coincidence or if they are aiming for it.
If it's a deliberate effort, I think it's a very precise technique.
I don't know.
Japanese>English
ジェイ&ノビィ
Hi, Takesan 😃.
Dry sake 🍶 for sashimi, right? I've only had two bottles of Tsuneyama, but both were very tasty 😋.
I've heard it was originally super spicy, so it must have changed with the times 😌.
I don't know 😆.
Japanese>English
Termat
Hello Takesan🌞 Glad you enjoyed drinking Tsuneyama! It seems that when the current brewery toji was replaced, he invested in technology to refine it while keeping the original goodness (like micro-bubble rice washing). In other words, they are aiming 😎.
Japanese>English
たけさん
The refreshingness typical of summer sake and the umami flavor typical of Kurumasaka are in perfect harmony, and I would like to call it mildly refreshing and umakuchi.
I used to have the impression that summer sake was too light and not very drinkable, but this is wonderful.
It has just the right amount of umami, acidity to support the base, and just enough spiciness to tighten the flavor, but not too much.
This is the kind of summer sake that I welcome.
Japanese>English
たけさん
It is a low-alcohol summer sake from Iwaki Kotobuki, and as the name suggests, it is light and refreshing, with a mild flavor that makes it very easy to drink.
It's easy to drink, but it lacks the feeling of being watered down, or the strength of a drink.
I heard it's popular these days, but I prefer "furu-aru" or "koi-aru" to "lowaru".
Japanese>English
たけさん
It has a mild umami taste, followed by a dry taste, but it is finally tightened up by the acidity and astringency that sticks to the tongue.
It is a unique sake, but it is not unique, making it a versatile food wine that can be easily matched with a wide range of dishes.
Japanese>English
Raifuku純米酒ふくまる
たけさん
Mild, mellow and gentle.
There is almost no bitterness, pungency, or astringency.
I thought Raifuku had more flavor, but I didn't know they made something like this.
This is a good food sake, but if you drink it thinking it is Raifuku, you may be surprised.
Japanese>English
たけさん
It has a slightly sweet taste with a mild umami and a slight soupiness, but it is also clear and has a flavor that is not often found.
It is not so thick as to be called a "pure sake," and the aftertaste is tight, making it easy to drink like a summer sake.
It is easy to match with any dishes.
But, 18 Mori makes a lot of different brands.
They must be full of creativity
They must be full of creativity.
Japanese>English
たけさん
It doesn't have that much of a raw feel, but it has a moderate umami and a beautiful Kagatobi-like flavor that finishes without any change.
It has a freshness that is typical of summer sake, and is very easy to enjoy.
It goes well with a glass of beer or with sashimi.
Japanese>English
たけさん
#Drinking at home
The aroma, acidity, spiciness, bitterness, and sweetness of this dish are all moderate, as if it is hiding in plain sight, as if it were named after a ninja, but the umami flavor is still there.
It has a deeply nourishing flavor, like a clear soup made from kelp broth and a pinch of salt.
As a food sake, it goes well with sashimi, but it also goes well with a wide range of seasoned dishes from obanzai to yakiniku (grilled meat).
It may not be marketable because it is plain and not modern, but I like it.
Japanese>English
たけさん
#Drinking at home
Slightly sweet, with a light but firm acidity.
Unlike the robustness of Nara sake, the acidity feels fresh and the aftertaste is not so long.
The aftertaste, which is neither spicy nor astringent, is light and refreshing while still having a clear flavor.
It is ideal as an aperitif, but would also go well with cheese or other dishes with acidity.
Japanese>English
たけさん
This is unique.
Mouthful of "nothing".
Mellow and tasty water.
It is not a fresh and clear water, but a mellow and chunky water.
The alcohol taste comes out after the middle of the bottle, but there is no moment when you can feel the taste of the water.
Would it taste better if it were heated up?
No, it probably just gets warmer...
Hmmm, I wonder what the brewer was thinking when he made this sake.
Japanese>English
Bojimaya純米無ろ過生原酒
たけさん
The moment you put it in your mouth, you will be hit with a unique but familiar aroma.
But I can't remember what kind of aroma it was. What was it?
It has a strong sense of unfiltered sake, but I can't really taste the raw flavor.
The acidity is not so great, and the umami is the key to the flavor.
The taste is not too flashy, and the astringency tightens it up at the end, making it a compact unfiltered sake in a good sense.
It seems to be easy to match with all kinds of obanzai.
Japanese>English