Shinomineろくまる 山田錦
みきてぃ
Sake Rokumaru. Purchased on the recommendation of Osaki Shoten in Fushimi. Slightly sparkling. It has a sweetness that makes you feel as if you are drinking cider. (It's so good!
Japanese>English
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みきてぃ
Raifuku Junmai Sakura Yeast 🌸*.
Japanese>English
Meikyoshisui純米吟醸 吟織酒 秋あがり
みきてぃ
The mouthfeel was grape-like.
Light. Not spicy or sweet, but refreshing.
This might be my favorite type.
The aroma was subdued.
Japanese>English
みきてぃ
I like the handsome yeast yeast yeast yeast.
This is my first Daishichi's ikkyo yeast.
Recommended drinking temperature is 12°C to 15°C
or hot sake at 40-45℃.
I wanted to drink it quickly 💦 so I took it out of the fridge, poured it into a sake cup and let it sit for a while before serving.
I could taste a hint of acidity, which is typical of a sake made from a traditional sake yeast yeast yeast yeast yeast. It was not heavy and I enjoyed the sweetness of the rice.
I would like to drink it at a different temperature, so I will edit this again in a little while.
Postscript
As I thought, the flavor increases as the temperature changes 🎶.
The acidity also increases ⤴︎⤴︎⤴︎ I love the fresh yeast!
Japanese>English
みきてぃ
I was always curious about sake 🍶 at the sake store (not the one I work at💦). I took the plunge and bought some.
This is my first Niigata sake.
The label says "Junmai-shu made only with rice. It says "Dry with the taste of rice".
The aroma was not spectacular, and it was very smooth for a junmai sake.
It certainly made the most of the rice flavor, which I like.
There is nothing spectacular about it, but you can taste the sweetness of the rice, and it is indeed dry. A delicious hands-on experience.
Japanese>English
みきてぃ
100% domestic Yamadanishiki
Polished 55
The aroma is subdued, but I still like the sweetness of the rice after it goes down my throat. It is fruity.
It has a softness, probably due to the fact that it is made in autumn, and it is delicious!
Japanese>English
Bijofu純米吟醸CEL-66
みきてぃ
Bought CEL-66 at the same time for drinking comparison.
I was impressed by the difference in yeast (though I don't think it's just the yeast), though they are 55% polished the same.
If I had to say, I think I prefer 66...? Hmmm, it's difficult to say ( ˘-ω-˘ ;) )
Japanese>English
Bijofu純米吟醸CEL-24
みきてぃ
Amazing‼️ pineapple aroma🍍.
The mouthfeel is also pineapple. It's a very refreshing drink.
I'm not sure if I have a stupid tongue or not 💦 I can't tell if it's dry or sweet, maybe it's the aroma (sorry for the aroma 🙏 ), but I mostly feel it's sweet.
It didn't feel like the sweetness of rice.
Well, it tastes good. But there must be something better than this ‼️.
I thought so. This is just my personal impression.
Japanese>English
みきてぃ
I was in Fushimi, Kyoto a while ago. I did not visit the brewery, but I bought this on the recommendation of Osaki Shoten in Fushimi.
This one is also my favorite handsome
Polishing ratio 60
Nama Hashiwokuri (sake brewing)
I found it milky and fruity with a hint of sourness 🎶.
My husband said it was "strange" that it felt fruity, but I liked the grape-like aftertaste. but I liked the grape-like aftertaste.
It was my first time to try this sake and I would like to try others.
Japanese>English
みきてぃ
This is my first post. Best regards m(_ _ _)m
I am a Yamahai lover. I found it the other day and had it at home 🍶-.
I first heated it up. I felt it was heavy, but as it got colder and colder, the acidity and umami became more to my liking ❤︎︎︎︎.
This is the first time I've had Masuarao, and I'm a fan!
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