Raifuku純米吟醸 超辛口+18
たけさん
The ginjo aroma is not that flashy, and it has a robust flavor with a dashi broth and a bit of bitterness.
It is more robust than the image of Raifuku I had expected, but it seems to go well with dried fish.
Japanese>English
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たけさん
#Drinking at home
Autumn sake is the season when the sake world is full of new sake, freshly squeezed sake, and nigori sake.
The mild yet mellow and deep flavor is soothing to the palate that is tired of new sake.
Of all my favorite Kaygetsu Gin no Yume, this is probably my favorite.
I bought another bottle by mistake, so I think I'll let this one sit until spring.
Japanese>English
たけさん
#Drinking at home
Tamagawa is a sake with an unmistakable flavor, no matter which label you drink.
I bought a bottle to try it out because it was introduced as being good when heated and it was inexpensive.
I thought it would be like that even though it's cheap, but it's still Tamagawa-esque, but more subdued than usual, and it goes really well with food!
I looked at it carefully and saw that it was alsobe.
However, there is no smell of ale, and it is a mildly concentrated version of Tamagawa.
If you are expecting the thick flavor of Tamagawa, you may be disappointed, but it is a perfect match for food.
It is delicious warmed up, but it is also delicious hiya or chilled.
I will buy this again the next time I see it!
Japanese>English
たけさん
#Drinking at home
Mild and well-stocked taste.
There is almost no pungency, and it is mild from beginning to end.
It has a hint of Yamahai, but it is not bothersome.
Cold sake is good, but it is also good warmed or at room temperature.
Japanese>English
Oosakazuki生 MACHO
たけさん
Unlike the Oubai sake, which I know all too well, it has a delicious flavor but a refreshing aftertaste, more in the midst of youth than macho.
It is hard to match with food.
It's not an aperitif, and it's not enough to drink by itself, so it's a very difficult sake to use.
I won't drink it anymore.
Japanese>English
Takenosono生酒 純米吟醸酒 超辛口 パンダ出没注意
たけさん
It has a nice spiciness and a clear, transparent taste that is typical of Saga, and I would like to call it a "refreshingly umami" flavor.
There are wines that are a little more refreshing and a little more umami, but this balance may not be possible.
It is an excellent food wine that can accompany any dish without losing or winning.
The meaning of the panda on the jacket is unknown.
Japanese>English
Hoyo特別純米酒 まなむすめ
たけさん
A little sweet and mild.
The aroma is also modest, with no pungency, and it seems to quietly fade away.
It has a good umami flavor, but the taste is very gentle and has no memorable character, but it can be easily paired with anything.
Japanese>English
Kasumitsuru天然乳酸菌発酵 山廃純米原酒 但州
たけさん
#Drinking at home
The aroma is right in the middle of the Yamahai style, but it is not persistent. After the aroma settles down, it is full of umami and has a tangy, spicy flavor that can be savored slowly.
It is recommended to drink it on the rocks, but it can be drunk straight, cold, or heated.
It is too strong for sashimi and salted grilled fish, but it would go well with simmered dishes, doteyaki or horumon-yaki.
Japanese>English
たけさん
#Home Drinking
Repeat because it was delicious.
The moment you put it in your mouth, it has a unique aroma like sakekasu (sake lees).
It has a mild umami taste, and you can enjoy the lingering aftertaste with just the right amount of spiciness.
It is a mystery why it is so inexpensive when it is so delicious.
Japanese>English
たけさん
#Drinking at home
This is the same yeast as Amahana, which is known for its perfume and flamboyant image, but it has a moderate aroma and a mildly sweet, umami taste.
Although it has a slight aroma, it does not interfere with food and can be easily paired with a wide range of dishes.
It would be nice if the aftertaste could be a little longer or more crisp, but the price is reasonable, and it is a nice change of pace from the usual sake.
Japanese>English
たけさん
#Drinking at home
It is fire-brewed, but slightly carbonated, and has the aroma characteristic of Okayama sake, so it has the 18-mari flavor, but the depth of flavor is thin and sweet, making it more like sake cider.
I'd rather drink 18-mari without any hesitation.
Japanese>English
Sotenden特別純米酒 滓がらみしぼりたて生原酒
たけさん
It has a mild umami taste, but it has a profound flavor.
There is nothing flamboyant about it, and I think it was made with the sole purpose of making a delicious sake.
It can be paired with any dish, but I like to pair it with gently seasoned obanzai.
This is delicious.
Japanese>English
Matsunokotobuki特別純米酒 秋という名のもとに
たけさん
Tochigi is often associated with a strong, umami taste, but this wine has a mild umami taste and a mellowness that makes you think it is an aji-agari, which is truly autumnal.
The only features are the naming and the label, but if it tastes good, it doesn't need any features.
It is an excellent food sake that goes well with a wide range of dishes from sashimi to simmered dishes.
Japanese>English
Tosatsuru蔵出ししぼりたて新酒 上等酒
たけさん
It is a new sake with alsode, so the vigor of the new sake is suppressed by the alsode, and the lack of clarity of the alsode is compensated for by the vigor of the new sake, making up for each other's weaknesses.
It doesn't have the feeling of being a sake with alcohol added or new sake, so it's not for those who are looking for that, but it's a top-quality sake, so it seems cheap, and I'd love to buy it if it were sold at a liquor store.
I wonder where they sell it?
Japanese>English
Akitora山田錦80%精米純米
たけさん
#Drinking at home
This sake is so mild and has a certain umami flavor that you would think it was an "akiagari" sake, but at the same time it has a spiciness that is typical of Kochi sake and is very drinkable from the start.
It is a very well-made food sake that is more aptly described as "umami spicy" than "mildly umami.
It is a very well-made food sake that goes well with everything from sashimi to simmered dishes and even yakiniku (barbecued meat).
Japanese>English
Suigei純米吟醸 吟麗秋あがり 寒露
たけさん
#Drinking at home
The moment you put it in your mouth, it's mild like an akiagari, but soon the spiciness, which is not like an akiagari, comes, the umami is gone soon, and only the spiciness remains....
Well, try a little harder for the umami.
I like drunken whale better when it's high-bred.
Japanese>English
Mimurosugi特別純米酒 辛口 露葉風
たけさん
Mimurosugi is the first of the balanced Nara sake brands.
It was hard to imagine what kind of finish it would have with its special junmai sake, dry taste, and dewy leaf style, but when I tried it, I found that it had a nice acidity but not so much that it was assertive, a good flavor but not thick, and a slight fizziness that made me think it was sake with soda. It has a slight fizziness, making me think it might be sake with soda.
Well, it is not bad, but I don't want this.
Japanese>English
Kazegafuku純米吟醸生酒 氷温熟成 中取り
たけさん
There is a slight ginjo aroma, but it does not interfere with the food.
It is slightly sweet, but again, not too much, but just the right amount.
It is a modern sake made into a food sake.
It must have been delicately, exquisitely, and carefully made.
I prefer the sake I usually drink, but the fact that they have come out with a sake that is not all "fruity, juicy, like wine" makes me think of the further development of sake in the future. I don't know.
Japanese>English
たけさん
The crispness of the honjozo-like flavor gives it a freshness that is not unpleasant, and the slightly spicy dryness at the end tightens the taste, making it a model of the "light" type of sake.
I prefer mild umakuchi to tanrei, but sometimes I like this kind of taste.
It goes well with takobutsuri.
Japanese>English
たけさん
#Drinking at home
As yellow as it looks, it has a sense of maturity from the moment you put it in your mouth, but it stays in your mouth in just the right amount, so it would go well with dried fish.
I tried it with dried fish in cold sake, but the sweetness of the sake got in the way and it didn't go well with it.
I thought it would be better as a sake with a cold sake, but it was too sweet and didn't go well with it.
I tried heating it up, but the sweetness was too much.
Maybe I should use it as a cooking sake...
Japanese>English