82虎
A solid sake. However, it is not a top seller of fresh stored sake. It is in the middle of light and dry. It has a good balance and smoothness. It is perfect as a food sake.
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82虎
A cup of sake after a long time.
The brewery is located in Kanda, Karatsu City.
The name evoked various historical scenes, such as the Korean invasion, Hideyoshi Toyotomi, and Karatsu Castle, and as I was about to drink it, the design of Yorimitsu Minamoto's helmet (Yoneyacho) on the side of the cup, the 11th mountain of Karatsu Kunchi, also evoked the history before that.
The first taste is rugged, but the aftertaste is clean and easy to drink as an everyday sake.
Japanese>English
82虎
This is my first post since moving my base to Fukuoka. Chose this sake to accompany horse meat at home drinking. A sake brewery in Yame City, Fukuoka Prefecture.
Rice polishing ratio: 65
Alcohol content: 16%.
A refreshing sake with a soft taste.
It has few peculiarities, making it the perfect honjozo for a mid-meal drink.
Japanese>English
Iyokagiya無濾過 純米 松山三井 赤ラベル
82虎
Second cup. From a brewery in Shufu, Saijo City. Kagiya has a self-imposed image of having many loyal users, but this junmai sake is mellow from the first taste, with a strong sense of the umami of the rice. It has a good balance of acidity and umami in the mouth.
Japanese>English
Dogokurazake純米吟醸 大辛口
82虎
Long time no post. The brewery is located in Dogo-Kitamachi, Matsuyama City. The first taste is clean and dry. It goes down your throat nicely, and although there is a little bit of a tangy aftertaste, overall it is easy to drink.
Japanese>English
82虎
Long time no post. Sake purchased during a recent one-day trip to Tottori. It is a product that needs to be refrigerated. I enjoy it with Akinatai fish. The first taste is clean and refreshing, with the freshness of the sake in the mouth and the umami of the rice in the aftertaste. Well-balanced and easy to drink, it is ideal as a mid-meal sake.
Rice polishing ratio 70%.
Alcohol content 14%.
Japanese>English
82虎
This is the first sake of the new year. Junmai Daiginjo is fermented at low temperature for a long time using the famous Fushimi water from Fushimi, Kyoto.
Alcohol content: 16 to 17 degrees Celsius
Rice polishing ratio: 50
The nose has a subtle hint of ginjo aroma, and the mouth has a fruity aroma like muscat. The smooth taste on the palate makes you feel the alcohol content is not too high. Well-balanced and easy to drink.
Japanese>English
82虎
It has been quite a while since I have posted. At the end of the year, I enjoyed a sake brewery in Kotohira-cho, Kagawa Prefecture, along with sukiyaki.
Rice used: 100% Oceto
Rice polishing ratio: 58
Alcohol content: 15 to 16 degrees Celsius
The fruity ginjo aroma can be felt from the first aroma, and the mouthfeel is soft, with the flavor quickly seeping into the body.
Japanese>English
仁喜多津純米吟醸酒 さくらひめ
82虎
The "Ehime Sakurahime Series" is sake made with "Ehime Sakurahime Yeast," a floral yeast for sake breweries isolated from "Sakasahime," a flower originally bred in Ehime Prefecture. This is a new generation sake made with "all Ehime" ingredients, including rice and water, all produced in Ehime Prefecture. This time, 9 out of 22 types of 4 types will be available.
TYPE-1 Tropical
A gorgeous aroma that reminds one of fruits, with a moderate sweetness and a refreshing acidity. Ideal when you want to be in a festive mood.
TYPE-2 Clear
The taste is clean and soft, and the mild and moderate cool aroma stimulates the appetite.
TYPE-3 Well Balance
The aroma reminds of melon and pineapple, and the acidity is well balanced with moderate sweetness. It can be enjoyed in a variety of ways.
TYPE-4 Rich
Rich aroma and bursting acidity. It has a noble, round and mellow taste.
The fourth is TYPE-1 Tropical, from a sake brewery in Naka-yo Dogo.
It has a fruity aroma and is easy to drink.
Sake quality: Junmai Ginjo
Rice used: Shizukuhime
Rice polishing ratio: 60
Alcohol content: 16%.
Japanese>English
82虎
The "Ehime Sakurahime Series" is sake made with "Ehime Sakurahime Yeast," a floral yeast for sake breweries isolated from "Sakasahime," a flower originally bred in Ehime Prefecture. This is a new generation of sake made with "all Ehime" ingredients, including rice and water, all produced in Ehime Prefecture. This time, 9 out of 22 types of 4 types will be served.
TYPE-1 Tropical
Gorgeous fruity aroma, moderate sweetness, and refreshing acidity.
TYPE-2 Clear
Clean taste with a clear and soft sake quality. The mild and moderate cool aroma stimulates the appetite.
TYPE-3 Well Balance
The aroma reminds of melon and pineapple, and the acidity is well balanced with moderate sweetness.
TYPE-4 Rich
Rich aroma with bursting acidity. The taste is graceful, round and mellow, and makes you feel gorgeous.
The third is TYPE-2 Clear, a sake brewery in Nanyo Ozu City.
This sake is more like the TYPE than the image of Nanyo sake. It is clear and has a moderate acidity. It seems to go well with light dishes.
Sake quality: Junmai Ginjo
Rice used: Shizukuhime
Rice polishing ratio: 50%.
Alcohol content: 16%.
Japanese>English
Sukigokoroさくらひめ 純米吟醸
82虎
Ehime Sakurahime Series" is sake made with "Ehime Sakurahime Yeast," a floral yeast for sake breweries isolated from "Sakasahime," a flower originally bred in Ehime Prefecture. This is a new generation sake made with "all Ehime" ingredients, including rice and water, all produced in Ehime Prefecture. This time, 9 out of 22 types of 4 types will be served.
TYPE-1 Tropical
Gorgeous fruity aroma, moderate sweetness, and refreshing acidity.
TYPE-2 Clear
Clean taste with a clear and soft sake quality. The mild and moderate cool aroma stimulates the appetite.
TYPE-3 Well Balance
The aroma reminds of melon and pineapple, and the acidity is well balanced with moderate sweetness.
TYPE-4 Rich
Rich aroma with bursting acidity. The taste is noble, round and mellow, and makes you feel gorgeous.
The second is TYPE-3 Well Balance, from a sake brewery in Saijo City, Toyo.
From the first sip, you can taste the delicious flavor of rice. The aroma is moderate, making it ideal as a mid-meal sake.
Sake quality: Junmai Ginjo
Rice used: Nikkomaru
Rice polishing ratio: 50%.
Alcohol content: 16% alcohol by volume
Japanese>English
Yukisuzume純米吟醸 さくらひめ
82虎
The "Ehime Sakurahime Series" is sake made with "Ehime Sakurahime Yeast," a floral yeast for sake breweries isolated from "Sakasahime," a flower originally bred in Ehime Prefecture. This is a new generation sake made with "all Ehime" ingredients, including rice and water, all produced in Ehime Prefecture. This time, 9 out of 22 types of 4 types will be served.
TYPE-1 Tropical
A gorgeous aroma that reminds one of fruits, with a moderate sweetness and a refreshing acidity. Ideal when you want to be in a festive mood.
TYPE-2 Clear
The taste is clean and soft, and the mild and moderate cool aroma stimulates the appetite.
TYPE-3 Well Balance
The aroma reminds of melon and pineapple, and the acidity is well balanced with moderate sweetness. It can be enjoyed in a variety of ways.
TYPE-4 Rich
Rich aroma and bursting acidity. It has a noble, round and mellow taste.
The first one is TYPE-4 Rich, a sake brewery in Chuyo.
It is easy to drink with a clean taste and seems to go well with strongly seasoned food.
Sake quality: Junmai Ginjo
Rice used: Shizukuhime
Rice polishing ratio: 55
Alcohol content: 15%.
Japanese>English
82虎
The second kind of home drinking. Not to bemoan the fact that many of the drinks are sweet, the next one is Kikumasamune from Mikagego. However, we chose a sake that is contrary to the commercial. As the back label explains, there is a fruity quality of juicy grapes and plums. Mellow and puffy sweetness. I could hardly detect any acidity, but it certainly has a nice lingering taste. More of a stand-alone sake than a food sake. This sake overturns the image of Kikumasamune as a dry, cask sake, long-established and quiet sake. It is easy to drink and new.
Ingredients: rice, rice malt, brewers' alcohol
Alcohol content: 12-13 degrees
Taste: rich, sweet
Sesession seems to take its name from the artistic innovation movement that emerged around Vienna at the end of the 19th century. This sake certainly feels like a new challenge.
Japanese>English
82虎
First time drinking at home in a while. A famous brewer in Hagi, Yamaguchi Prefecture. From the first aroma, it is a very fruity beauty. From the first taste, you can fully sense the deliciousness of the rice. It is sweet, but not cloying. The aftertaste is refreshing. It has a good balance and is my favorite type of sake. The brand name and flavor match each other so well that it is like "the name expresses the body.
Japanese>English
82虎
Participated in the "Chidoriashi" event for Okayama local sake. This event allows visitors to enjoy snacks from restaurants around Okayama Station and Okayama local sake at each restaurant.
The sake we received was 55% Yamadanishiki from Okayama Prefecture, 16% alcohol.
Japanese>English
82虎
Participated in the "Chidoriashi" event for Okayama local sake. This event allows visitors to enjoy snacks from restaurants around Okayama Station and Okayama local sake at each restaurant.
The sake we were served was a slightly dry junmai ginjo-shu made with Omachi rice, a fantastic sake rice, and Omachi's cold spring, one of the 100 best waters in Japan, as the brewing water. It was a heavy and robust sake.
Japanese>English
82虎
Participated in the "Chidoriashi" event for Okayama local sake. This event allows visitors to enjoy snacks from restaurants around Okayama Station and Okayama local sake at each restaurant.
The sake we were served was easy to drink with a refreshing taste. The sake is clean and fresh. It is not a lumpy sake.
Japanese>English
82虎
Participated in the "Chidoriashi" event for Okayama local sake. This event allows visitors to enjoy snacks from restaurants around Okayama Station and Okayama local sake at each restaurant.
The sake we received had a sour taste from the first taste, which went well with the croquettes.
Japanese>English
82虎
Participated in the "Chidoriashi" event for Okayama local sake. This event allows visitors to enjoy snacks from restaurants around Okayama Station and Okayama local sake at each restaurant.
A brewery in Maniwa City, Okayama Prefecture. 100% Okayama Asahi rice is used. A food sake that does not interfere with meals.
Japanese>English
82虎
Participated in the "Chidoriashi" event for Okayama local sake. This event allows participants to enjoy snacks from restaurants around Okayama Station and Okayama local sake at each restaurant. For the top batter, we chose an izakaya, a well-known izakaya in Okayama.
The sake we were served had a clean taste at the beginning, with a robust Omachi flavor on the palate. It also has a hint of acidity, but the ginjo aroma is weak.
Japanese>English