たけさん
It is mildly umami with a hint of maturity.
The spiciness is just enough to tighten the taste, but not so much as to make it spicy.
It is tasty, but I don't think we need a sense of maturity in a mildly umami taste.
Japanese>English
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たけさん
It has a disturbing subtitle, but when you drink it, it is not tricky.
It has a slightly soupy taste, with a lingering umami aftertaste and a pleasant tanginess that lingers for a long time.
It is delicious on its own while savoring it, and it is also an excellent match with other dishes.
Shizuoka sake is not bland after all!
Japanese>English
Shosetsu備前雄町 特別純米 生
たけさん
It has a mildly mellow and gradually delicious flavor, a model of Shizuoka sake.
I had never really thought about the "mildly delicious," but it may be because the acidity and bitterness, which at first glance do not make you aware of them, actually support the underlying flavor when you taste it carefully.
It's almost like the feeling you get when you eat a really good soaked dish.
It is an all-around mildly delicious sake, but if I were to pair it with sashimi, I would prefer it to be a little more tangy.
But of course, it is delicious.
Japanese>English
Makihata無ろ過生酒 AKATSUKI
たけさん
It has the roughness and freshness of unfiltered sake, but it is neither too rich nor too fresh, and has a perfect balance.
It is a very subtle aperitif that tends to be more of an aperitif than a food wine, and can be served either way.
It can be said that it can be used in either way, but it would be better to use it in either way. It is like a well-behaved gal.
Japanese>English
Denshu特別純米酒 山廃仕込
たけさん
A little showy for a rice wine.
I don't think it's a raw sake, but it is slightly effervescent and has a modern fruity taste.
There is no unpleasant Yamahai sensation, and if you weren't told about it, you would think it was a draft sake, but it's not what you expect!
There are plenty of other sake like this, even if they are not tazake.
Japanese>English
たけさん
It has a good balance of umami, sharpness, and acidity typical of Shiga sake, with just the right amount of rawness.
It has a delicious taste but is not too heavy, has a beautiful finish, and can be enjoyed for a long time.
It is not unique, but it is a sake that everyone will like.
It seems to go well with all kinds of food.
Japanese>English
たけさん
Although it is called junmai ginjo, the aroma is subdued and the flavor is full of slightly matured flavor.
It does not taste like Fujin Raijin.
It has a long, pungent aftertaste, but it is not acidic, and the taste is very crisp.
It seems to go well with simmered dishes rather than sashimi.
Japanese>English
たけさん
#Drinking at home
Slightly fruity and slightly effervescent, with a balance of umami and spiciness that is unmistakably Kochi.
I would prefer it if it were less fruity, but maybe this is the taste of Kameizumi?
Of course, it goes perfectly with sashimi.
But if you are looking for Kochi sake, there are many Kochi sake that I like, such as Tsukibotan, Keigetsu, Drunken Whale, and Aki Tiger.
Japanese>English
たけさん
#Drinking at home
The slightly sweet, robust flavor and moderate acidity allow you to enjoy a full-bodied taste for a long time.
The slightly dry aftertaste tightens up the flavor.
It is more suitable for elegant obanzai (side dishes) than sashimi.
It has a mild umami taste that makes you feel relaxed.
Surprisingly rare, so you will want to keep it on hand.
Japanese>English
たけさん
#Drinking at home
The taste is beautiful and not unlike Rairaku.
The robustness has been hidden away, and it has an elegant and gorgeous flavor without any of the current flamboyance, and a wonderful lingering taste that is not too sharp and can be savored for a long time without any unpleasant aftertaste.
It does not have the Rairaku style, but its dignified appearance can be likened to that of Yuriko Ishida or Tomoyo Harada.
This is a very well-made sake that can be easily matched with a wide range of dishes as a food sake. I will definitely buy it again.
Japanese>English
Hiroki特別純米 磨き六割
たけさん
#Drinking at home
Gentle
The last time I drank it, I thought it had a bit more of a unique flavor, but this time it was just mild.
There is no flamboyance or spiciness.
It tastes like an unseasoned soup stock, with some umami to support the base.
It's not enough to drink by itself, but when served with a side dish, the salty taste of the side dish enhances the sake's deliciousness.
It would be delicious warmed up with dried fish.
Postscript
I refilled the bottle and drank it two weeks later. It is still mild, but the umami has increased and it is a little more dependable.
It will be even better after a few more days.
Japanese>English
Akitora雄町 82%精米 純米
たけさん
#Drinking at home
The Omachi character spreads from the moment it enters the mouth, and there is also a bitter taste that lingers into the aftertaste, giving it a robust flavor.
It ends up being sharp, but the bitterness remains even after it finishes, so it is not what you would expect from a Kochi sake.
However, Aki Tora is still very tasty.
It would go well with simmered dishes or grilled dishes.
Japanese>English
たけさん
It does not have the glamour of today's style, but has a refined and clean taste that makes you want to call it neo-classical, even though it has an old-fashioned flavor with a solid sense of dashi supporting the base.
It is not so spicy as to be ultra-hot, but has a lingering dryness that lingers for a long time, which is also good.
It is delicious on its own, and can be used with everything from sashimi to simmered dishes.
It's so seamless that it makes me feel uneasy, like Aya Matsuura's perfect sake.
It is not often seen, but I would definitely like to drink it again.
Japanese>English
たけさん
It does not have a Yamahai flavor, and the moment you put it in your mouth, the sweetness is mild, but after 9:00 p.m., the astringency and spiciness start to come out, and by the time the store closes, it has a rather robust image, which is strange.
By the time the bar closes, it has a rather robust image. When paired with food, the flavor does not change that much, but it is still a well-made sake that is delicious as a food sake.
Japanese>English
たけさん
It has a refined, clean, umakuchi food sake taste, with a gorgeous but not flashy flavor, thick umami, moderate acidity, and a slight but persistent carbonation.
The jacket expresses the flavor well.
I think I would get tired of it if I drank it regularly, but I like this kind of modern sake once in a while.
Japanese>English
ジェイ&ノビィ
Good morning, Mr. Bamboo 😃!
The picture shows the delicious and rich sashimi! This looks like it would go well with sake 🤗Masayo, you did a great job 👍😋.
Japanese>English
Takijiman滝水流 無濾過生酒
たけさん
#Drinking at home
The filtered hi-ire sake I drank the other day was uniquely delicious, so I decided to try the unfiltered nama-shu.
It has a slightly rough texture on the tongue, perhaps because it is unfiltered, and has a freshness that is typical of nama-zake, with a stronger umami than the filtered hi-ire.
However, the spiciness came later, perhaps pushed by the umami, so it tasted like it could have been anything else.
Of course, it is a well-made food sake, but it doesn't have the same Takisuiryu flavor as the filtered-hikkaikake style.
It is delicious, though.
Japanese>English
たけさん
It is characterized by a mild umami taste with a hint of ripe aroma.
It is completely different from the good old Niigata's "light and dry" or the "firm and umami" like Tsururei, and although it looks mature, when you talk to her, you will find that she has a surprisingly strong sense of purpose.
I think it goes well with any kind of food, but it seems to go well with dried fish.
New innovations like this are always coming out, which is why we can't stop exploring new markets.
Japanese>English
たけさん
It's tough.
It has a delicious flavor, a sense of maturity, and a smoky aroma, so rather than pairing it with food, it's better to sip it like whiskey.
It does not go well with sashimi.
Maybe it would go well with crab innards?
Japanese>English
Tosatsuruしぼりたて限定酒 純米新酒
たけさん
It has almost no freshly squeezed flavor and is much lighter.
It has umami and a moderate spiciness, but this is a bit disappointing.
I would like to see a little more umami and a little more drinkability.
It's not bad.
Japanese>English
たけさん
大吟醸といいつつ派手さはなく、香りは穏やかで優しい美味さ。
甘さは程よく、後口は味を引き締める程度の辛さが思いのほか長く続くのが、ちょっと意外な展開。
穏やかなだけじゃなく、辛さがいい仕事をしてて、非常によくできた食中酒。
まだまだ知らん酒があるもんやなぁ。