ariccy
First time drinking Niigata sake
It's a bit of a classic, but it's not too strong and not too bad.
I think it's the type of food sake that enhances the flavor with food.
Japanese>English
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ariccy
The main brand name is KAWABU from Kawabu Brewery in Hokosugi.
I wonder if all of them are labeled in English for export.
The taste is a little bitter to the umami, which is not quite to my taste, but it goes well with slightly salty food.
I think it's a type of sake for a mealtime drink.
Japanese>English
ariccy
Pink active nigori sake with red yeast
There are many pink sake, but it is rare to find one that is so cloudy.
The aroma is slightly sweet and sour like strawberry, but overall it doesn't seem very sweet.
The taste has a strong nigori sake rice flavor.
Umami and a little sweetness and bitterness
Not much sweeter than expected
It was recommended to be paired with strawberry ham and cheese, and it is true that it is a marriage of the two!
The ham, cheese and rice are absolutely perfect, but the strawberries and the slight sweet and sourness are just marching along!
Japanese>English
ariccy
Atago no matsu fresh and dry
Almost no aroma, if I may say so, just a slight aroma that you can tell it's fruity, not classic.
The taste is quite refreshing, like a food sake that complements the food.
Japanese>English
ariccy
New products from Chrysanthemum of the Cold Chrysanthemum
Just in time because we haven't been able to buy it yet.
Rice that only one or two brands such as Eiko-Fuji are still using, and Jukinmu no Orikarami
It looks very muddy.
The aroma is apple-like, like Kangiku, with a hint of nigori.
The taste has a strong apple flavor for a nigori.
The sweetness of the rice is also quite rich, and it is more mellow and sweet than the usual Kangiku.
Delicious!
Japanese>English
ariccy
First drink out in a long time.
The first drink was Hello World, which I've been drinking for 3 years? Hello World
The aroma is a little fruity with a refreshing acidity.
The taste is a little carbonated at first, so it tastes like a ramune.
Then it tastes slightly banana and lactic acid, which is refreshing and tasty.
Easy to drink and tasty
Japanese>English
ariccy
Lastly, the 8th generation of the current brewer's sake
Unlike the previous two, it has a fruity aroma with banana and melon sensations.
The taste is the sweetest of the three.
Overall, it's still on the middle palate, but I think it's sweet enough for a Kuroryu.
It is not only sweet, but also has a caramel-like taste from the alcohol and aging, and it is full-bodied, drinkable and delicious!
The aftertaste is also very sharp, just like a Kuroryu.
I think it is a good sake that you can feel that they have continued to work on the fusion of tradition and innovation.
Japanese>English
ariccy
The second 220th anniversary sake brewed by the seventh generation of Kuroryu
The aroma is gorgeous and fruity, like green apples.
Less sweet than the first bottle, with a hint of sourness like apples instead.
The taste is definitely more sour.
Not sweet and sour as there is not much sweetness, but mainly umami and sourness with a slightly dry taste.
The taste is clearer than the first bottle, but it is still a classic type of wine.
Not quite to my taste, but a good dry sake with a refined and pure taste.
Japanese>English
ariccy
A bottle brewed by the sixth generation from Kuroryu 220th Anniversary Sake
Gorgeous aroma of apple, melon, and a hint of sweetness typical of Kuroryu.
The taste is alcohol-driven, smooth and very clear.
Moderate sweetness and almost no acidity.
Slightly dry and crisp
Well, it is a nice sake with a classic daiginjo-like feel
Japanese>English
ariccy
Shizuku-genshu with 50% super flat polished rice
2022BY aged at low temperature in bottle
Gorgeous and gorgeous aroma like aromatic melon and white flowers.
It's junmai, but it's crystal clear like an aruze daiginjo.
Actually, I was a little worried because it had been left at room temperature for about 3 months, but I heard the sake quality is quite strong.
The taste is full, mildly sweet and umami.
The balance of the alcohol taste in particular is exquisite, and the fact that it is smooth and has no irritating sensation at all is just plain amazing!
Easy to drink and very satisfying.
Delicious!
A quintessential bottle of Daishichi!
An impeccably good and wonderful sake!
Japanese>English
ariccy
Today's Collage is a light nigori type
The specs are the same 50% polished rice.
The aroma is the same melon flavor, but there is also a creamy nigori smell, and the overall atmosphere is like melon milk.
The taste is more sweet and savory than the black one.
While the taste is full and satisfying, it is also refreshing with a slightly melon-like fruity sensation, making it easy to drink and delicious!
It is a nigori sake, which is relatively rare for Sharaku, and a good sake made so that even beginners can enjoy the unique rice flavor of sake in a normal way.
Japanese>English
ariccy
Collaboration sake with a youtuber
I actually had no idea who the u-tuber was, but it's Sharaku, so I guess I can't be wrong.
The specs are pretty standard 50% polished Junmai Daiginjo.
I guess they put a lot of effort into the sake making process.
The aroma is gorgeous and beautiful.
The aroma is a little sweet and fruity, like melon.
The taste is like melon juice.
Fruity and beautifully sweet flavor.
The second half is a little sake-like and has a nice sharpness.
It is a perfect type of Junmai Daiginjo from Sharaku.
As the theme suggests, this sake is easy to drink and tasty enough to be enjoyed by people who don't know much about sake.
Japanese>English
ariccy
An oriented version of the indigo high goddess
The aroma is fruity like apples and pears, but the sweet smell of rice is also quite intense
The taste is similar to nigori sake, although the amount of lees is not that much.
It has a rich rice sweetness and umami flavor, and is quite full and satisfying to drink.
It's just plain delicious.
Despite its rich flavor, it is easy to drink with a sharp and clean aftertaste.
This sake is much more complete than expected.
It can be enjoyed on its own, but I think it has a very wide range of compatibility with food.
A very cost-effective sake.
Japanese>English
ariccy
Shin Takachiyo 5th bottle.
This series is recommended for daytime drinking, but this time Nocturne might be more appropriate for late night.
The nose is apple, pear, grape and a little honey.
The taste has a honey-like sweetness at first, but a refreshing sourness soon follows, and it tastes sweet and sour, almost like a honey lemon.
The light, low-alcoholic taste with a clean aftertaste makes it very easy to drink.
Delicious!
Like a soft drink, this is a slightly dangerous alcoholic beverage that can be easily consumed at any time of the day.
Japanese>English
ariccy
Daiginjo made from 35% polished Tojo-produced Yamadanishiki rice
Named after the collection of good quality sake in the auspicious No. 88 tank.
It is said to be the third sweetest sake in the Kuroryu lineup after Kijoshu and Honjozo Dorokuchi.
The nose has a fruity aroma of fresh green grass, herbs, and green apples.
The taste has a sweetness and umami that is easy to recognize in Kuroryu, with a slight mineral astringency and bitterness that gives it a deep flavor.
It is very drinkable and delicious!
The acidity increases in the latter half of the bottle, giving it a nice sharpness.
It has a relatively strong flavor among Kuroryu, and I personally find it easy to drink with a variety of foods.
Japanese>English
ariccy
Ura-Kiyama is characterized by a very dry taste compared to the well-balanced Kiyama.
The aroma smells of raw materials, classic sweet aroma.
The taste is certainly not sweet, but unlike most light dry wines, it has a rich umami flavor, and I personally find it to be somewhat rich and mellow.
The aftertaste is sour and refreshing, so I guess it falls into the dry range.
Slightly more classic and easy to drink sake, suitable as a mid-meal drink.
Japanese>English
ariccy
The highest grade of sake made in Tobiran, with 2.5% edible rice (koji rice is 39% Yamadanishiki).
(Koji rice is 39% Yamadanishiki)
The aroma is relatively mild.
Fruity aroma with a hint of apple
The taste is very clean and transparent.
Because it is made using the "ikuhashimoto" method, it is very soft with a slight acidity, and together with the mild sweetness and umami, it has a delicate yet drinkable taste.
It is not the type of sake that has a spectacular impact, but it is a good sake that you will want to savor slowly over time.
Japanese>English
ariccy
Bunraku's 130th Anniversary Sake
I only know the specs are 30% polished rice.
Gorgeous aroma of apples and peaches.
It also smells a bit like ethyl acetate, the so-called cemedine.
The taste is peachy, mellow, sweet and delicious.
The taste is clean, yet full and satisfying.
The aftertaste is mildly acidic and refreshing.
It's just plain delicious!
It does not have the unique sourness of Sairai, but it is a good sake with a stable quality.
Japanese>English
ariccy
I had a 2-week break from drinking due to a common cold, but I finally opened a bottle of Xmas-type, which has been on stand-by since the beginning of the year, not as a celebration of my resumption of drinking, but actually as a way of celebrating my new year!
I felt the pressure like champagne, but I opened it without spilling.
I'm sure I was able to fix the pressure just right now that it's a clear type.
The aroma is mild lactic acidity without the acidity of the Tenfrog clear prototype, and it smells sweet, like ramune!
I think it has the best balance of sweet and sour so far in the clear type.
The taste is definitely back to about as sweet as the Xmas-type before it became clear, although last year it was less sweet than the X-type Spark from the hanpukai.
It was not as sweet as the X-type Spark from the Hanpukai last year, but this is a good sign that Shinsei's clear-type Spark technology is becoming more stable.
The number of good sparkling sake has been increasing, but I still think the Xmas-type is the best at 10% or more.
I wish they would put more effort into making it a year-round lineup instead of just once a year!
Japanese>English
ariccy
Sake aged 12.3 months at 1.2 degrees for 123rd anniversary
The aroma is a bit melon-like, but there is also a grain-like smell, which is common in draft sake, and a honey-like aroma from aging, which is not fruity, but rather a light aged type aroma.
The taste is mellow and complex with a sweet umami flavor typical of kijo sake.
It also has a rather strong citrus acidity, which makes it rather refreshing to drink.
It's still a normal sake, but compared to Yonotori, it has a slightly matured taste that adds depth and a unique flavor that makes it even more delicious.
Overall, it is not an aged type of sake, but a light and tasty kijoshu that incorporates the taste of aging well.
Japanese>English