Sake My Life
Moderate aroma, slightly fruity, dark, carbonation, astringency, tightness (also different from sharpness)
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Sake My Life
Fruity, acidic, umami strong, dark.
Japanese>English
Sake My Life
The aroma is matte and fruity. There is also a mellow, slightly dashi-like flavor, though this may be due to drunkenness.
The taste is well-balanced between sweetness and slight carbonation. And the taste is very strong. It is my favorite flavor. To be honest, it has a great taste that can be enjoyed with oily food. If you want, you can enjoy it with just one bottle.
I also like "Tsanbatsu" type sake very much, so it must be one of the three sake breweries that I personally recommend.
Today, I'm going to try it with hormone.
Please try it!
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ジェイ&ノビィ
Hello Sake My Life😃!
Nozomu-san! It's delicious 🤗Hitogokochi from Tochigi prefecture is one of my favorites 😋.
Looks good with Hormone too!
Japanese>English
Sake My Life
Location: Aizuwakamatsu City Place of purchase: Izumiya Sake Shop
The aroma has a soft lactic acidity. The aroma is like that of white wine, which is often used as an analogy.
The first impression of the taste is "fluffy". This soft fluffiness is honestly very pleasant. However, you can also feel the firm outline of the acidity. There is almost no sticking point, yet it gives a sense of mellowness. It has a very high degree of perfection. If I were to use an analogy, it would be a Trump Tower that will never collapse. I am ashamed to say it, but that is exactly what it feels like.
Personally, I feel as if I have been shown a new vector and an example. This is why sake is so interesting.
This is why sake is so interesting. The lightly simmered chicken wings may have been a little too strong.
Please try it.
Japanese>English
Sake My Life
Kato Kahachiro Sake Brewery Daisen, Tsuruoka City, Yamagata Prefecture
(As a first step to tell you, this bottle will be made in August 2023, so the brewery recommends it. It may not be the way to drink it)
The aroma is fruity, somewhere between matte and juicy. The aroma is sour like yogurt. It also has a creamy feel.
The taste is refreshingly sweet. The sweetness makes it hard to get tired of drinking. The full-bodied sweetness of the wine keeps you from getting tired of drinking it. However, it should have been drunk earlier as it has an undeniable sense of aging. (That may be why it has a creamy aroma.)
I drank the nama sake earlier, but I prefer this one, which has a calmer taste. It depends on the occasion, but my personal preference would be fire-aged sake.
Japanese>English
Sake My Life
Aoki Sake Brewery Minamiuonuma City, Niigata Prefecture
The aroma is mild, juicy and fruity.
The first impression of the taste is "thick", and it has a strong punch, probably due to its 17% alcohol content. It is more of a sweet wine, but it is a good middle ground between sweet and savory.
The flavor is both rich and crisp. The richness is especially noticeable. To be honest, it does not have the flamboyance of Yamada-Nishiki, but it may be a bottle that makes the most of the potential of Yamada-Nishiki.
I am looking for a sake that is more refreshing while maintaining this richness.
Tsururei is the sake that got me started drinking sake, and after several years of drinking it, I feel differently about it.
Since we are in the season of firefly squid, it should be a good match with seafood that has a few quirks.
We hope you enjoy it.
Japanese>English
Sake My Life
Aburacho Sake Brewery Gosho City, Nara Prefecture
The aroma is juicy and fruity, reminiscent of apples and pineapples. (A little frustrating, since the description said white strawberries and pears.)
My first impression of the taste is a sense of calmness. The fizziness and sweetness are more subdued than when I drank it before. The acidity is not that strong and there is a mellow aftertaste. The explanation column says it is a challenge edition, and the clerk at the store where I bought it said it had been three years since he had tasted it. The brewery describes Yamada-Nishiki as having a "crisp taste typical of Yamada-Nishiki. I had thought that Yamada-Nishiki was all about flamboyance, but I discovered something new. I feel that the flamboyance in the hint of aroma and the sharpness of the flavor is one of the brewery's answers to this question.
At times like this, a little fatty food would not be too much for the taste. I would like to try it with fried white fish.
We hope you enjoy it.
Japanese>English
Sake My Life
Kamo Nishiki Shuzo Kamo City, Niigata Prefecture
The aroma is mild, but there is a creamy fruity note at the back.
The taste is easy to drink with moderate acidity and sweetness. The taste is easy to drink with just the right amount of acidity and sweetness, with just a hint of bubbles. Coupled with this is a slight bitterness in the aftertaste. It has the feel of a food sake for those who like sweet sake. The bitterness makes you want to eat more, but the sweetness also keeps you from getting tired of drinking it. A good sake.
Since today is my day off, I'm going to try it with steak, cured ham wrapped with kaiware, and many other things.
Please try it.
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Sake My Life
Takachiyo Shuzo Minamiuonuma City, Niigata Prefecture
The aroma is light and fruity, green apple type?
The texture has a coarse, sticky feeling on the tongue, and the richness of the wine is apparent. The fermentation seems to have progressed well since it was made in November last year, and the sharpness from the alcohol is strong, so it is far from the sweet sensation I had before. I made a mistake in the storage conditions and the proper timing of purchasing the sake.
We will serve it with hokke.
Please try it.
Recently, I have been thinking that I don't have enough vocabulary for taste. I need to study more.
Japanese>English
Sake My Life
Murayu Sake Brewery Akiba-ku, Niigata City, Niigata Prefecture
The aroma is in the fruity category, but very koji rice aroma is strong. Is it a pre-fruity stage?
I described it as koji rice, but it also has a citrusy aroma. I would like to study the relationship between these aromas in the future.
The taste is sweet but has a certain sharpness, so it is not sticky.
The ratio of sweetness to sharpness is 7:3.
I appreciate that it is a draft sake, so it is lighter than the Murayu I drank before. I agree with other Sake-no-wa users who note that it should be left for a few days. Looking forward to the acidity and robust sweetness from the oxidation.
I will have it with mussel sashimi.
Please try it.
Four days later, I drank it again.
The aroma was mellow and fruity without the koji aroma.
The taste tapered off, but it was richer. It was a good discovery that the aroma had calmed down after the brewer let it sit for a while. Also, the aroma is like dark sugar, which may have something to do with the koji aroma.
Japanese>English
Sake My Life
Takeda Sake Brewery Joetsu City, Niigata Prefecture
The aroma is fruity, with a beautiful floral note derived from alcohol.
The taste is very intense. Sake lovers will love it.
It is a mellow sweet sake. Since it was produced in December, it also has a rich umami flavor, like a matured or a few-day-old sake.
It is considered to go well with salty snacks.
Japanese>English
Sake My Life
Kamo Nishiki Junmai Ginjo Nama
Kamo Nishiki Shuzo Kamo City, Niigata Prefecture
The aroma is sour and fruity. Almost in the middle of juicy and matte.
The taste is sweet with a sharpness derived from the acidity. It has a strong lactic acidity. The aftertaste is slightly bitter and has a lingering sharpness from the alcohol that is not unpleasant.
The higher grade sake "Kafuda-shu" series seems to have a more tranquil sweetness and sharpness.
However, it is difficult to compare the regular type sold in Niigata Prefecture with the "Kafuda-shu" and "Brilliance" series sold outside Niigata Prefecture, for better or worse, making it difficult to see the vertical axis of the sake brewery.
If it is as sharp as this, there should be no problem even if it is a hokke. The combination of sweetness and sharpness seems to be a recent trend, but it is likely to become the most orthodox standard in the current sake trend as a way of choosing dishes to match.
We hope you will try it.
Japanese>English
Sake My Life
Takeyuu Sake Brewery - Super Dry Nama Hashiroshi Junmai
Takeyuu Yuki-shi, Ibaraki
Aroma (cold sake)
→The nose has a mild acidity and a mellow, mature taste. Reminiscent of mellow white wine. (Is it a recent trend for dry sake to have more acidity?) (Is it a recent trend for dry sake to have more acidity?
Taste (cold sake)
→Soft on the tongue and crisp.
Aromatic and dry. It has a richness and a lingering sensation of numbness on the tip of the tongue, which is called "sharpness".
The acidity is not too strong, so the mild and mellow flavor stands out. It would be interesting to drink it hot.
Serve it with salmon halami.
Try it!
(Received from our friend Y)
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Sake My Life
Junmai Sake Takachiyo Miyamanishiki
Flat polished rice, fermentation complete +19, unfiltered, raw
Takachiyo Shuzo Minamiuonuma City, Niigata Prefecture
The nose has a strong acidity with a hint of sweetness on the underside. Not as good as the last Raifuku I had, but it has a white wine feel.
The taste is very sharp, yet rounded and sharp. A sense of lingering and sharpness coexist. Is the sharpness created by the alcohol, which is not unpleasant and does not seem to have an alcohol content of 18%?
Perhaps it is the acidity that gives it a pleasant sharpness.
I can't help comparing it to the previous Raifuku, but I prefer this one.
This is one of my top five favorite sake breweries in Niigata.
It is at the forefront of Niigata's classic dry sake. I will be based in Niigata in the future, but this is a very instructive bottle that can be used as a benchmark.
This time I served it with duck pastrami.
Please try it.
Japanese>English
Sake My Life
Raifuku Junmai Ginjyo Super Dry
Raifuku Shuzo Chikusei City, Ibaraki Prefecture
It smells like white wine.
It tastes exactly like white wine. It has a strong acidity. The taste is mellow and rounded. The lack of sharpness gives it a lingering sensation.
Since it is a white wine, many possible matchings come to mind.
Please try it.
Japanese>English
Sake My Life
Jikin Special Junmai Nama 2023
Kiyamasa Shuzo Nabari City, Mie Prefecture
The aroma is juicy fruity, pineapple-like.
Pineapple that can be felt even after drinking, and sharp, gorgeous sharpness. Bitterness that can be felt after two sips in succession. It is gorgeous and has the potential to be a food wine.
Although there is no accompaniment this time, you may want to serve it with simmered dishes.
The bitterness reminded me of the taste that Echigo Den'emon, which resumed production last year, is aiming for.
I would like to try a higher grade Jikin.
Please try it.
Japanese>English
Sake My Life
Keiraku Junmai Ginjo Orikagarami Nama Shu
Miyazumi Meikozo Aizuwakamatsu City, Fukushima Prefecture
It has a fluffy aroma like cooked rice and a juicy fruity aroma.
The first sip gives off a slightly fizzy sensation.
The sweetness is sublimed into a sharp aftertaste that cuts through the firm sweetness.
What is the volatile sensation around the tongue that resembles a coughing sensation as the aftertaste lingers? It is a sensation similar to the Aron Alpha-like aroma (not a bad word) I felt when I drank Keiraku a long time ago.
It feels as if the mellowness is lost due to filtration. This can be enjoyed after the bottle is opened. At the beginning of opening, it is still assertive, both youthful and rough.
I am looking forward to seeing how it progresses.
Please enjoy it.
Purchased at Kaki-numa (Kitasenju).
Postscript
I did not drink it with the ori (ori) because of its ori nature. When I drank it with the ori, the softness was pushed to the front just like silk, and the roughness was reduced so that "the softness and sweetness were sharp and sharp". Very tasty.
Japanese>English
Sake My Life
Hatsuzumi Dewa no Sato - Junmai-shu
Tohoku Meikozo Sakata City, Yamagata Prefecture
(Purchased at Oban)
The aroma is mild, almost scentless.
Smooth texture on the tongue felt in the intro. Then, the chirpy acidity felt on both sides of the tongue. I think I understand the difference between malic acid and lactic acid here. While malic acid is sharp and piercing, the acidity from lactic acid is plump and full. The strong acidity gives the wine a sharpness and a fuller flavor. The sharpness also leaves a bitter taste, so there may be differences in likes and dislikes here.
It was a shocking bottle that made me feel like I could finally understand the powerful taste of a strong sake made from lactic acid bacteria, which is only possible when it is drunk at temperatures between 15 and 20 degrees Celsius (hiya or room temperature).
Considering the awareness of the makishimo that I could not feel with Daishichi, it may be that I personally am a first grandchild of a makishimo.
Please try it.
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Sake My Life
Kidoizumi PURE PINK 2023 Hanafukuyuki Unpasteurized Sake
Kidoizumi Shuzo Isumi City, Chiba Prefecture
From the aroma, it has a strong sour aroma like a mizu-hashiroshi.
The brewing method is an unfamiliar one: high-temperature Yamahai brewing.
The taste is also full of acidity. The taste is too peculiar.
It is sure to go well with rich food such as stewed pork cubes.
A bottle that is steeped in sourness and rich flavor.
The aftertaste is a lingering acidity. It destroys the preconceived idea of the taste of nama sake.
The sake is served with a vinegared Asatsuki mushroom dressed with vinegared miso, which mellows out the acidity and allows you to taste the umami. I would like to pair vinegar with sake that has a strong acidity. However, I would like to learn more about this sake because I feel it has the potential to expand beyond that.
We hope you will try it.
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