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bayabaya
10年ほど前に王祿で生原酒の美味しさに目覚め、日本酒の奥深さにハマっています 酔いながら投稿するときは余計なコメントを入れてしまうことがありますが、時間をおいて当たり障りのない文面に直すのでご容赦ください

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212

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0

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Sara
9(8.74%)
自然酒
7(6.8%)
Fusano Kankiku
7(6.8%)
亀の海
6(5.83%)
Den'yu
5(4.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
58(27.36%)
Saitama
28(13.21%)
Fukushima
15(7.08%)
Nagano
11(5.19%)
Akita
8(3.77%)

Timeline

bayabaya
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家飲み部
43
baya
When served cold, it has a refreshing acidity and a subtle sweet flavor, followed immediately by a firm bitterness and a crisp finish. It definitely has a hoppy taste. When warmed up to lukewarm, the balance is not so good, but when cooled down, the bitterness disappears and the sweet-amami acidity increases, but the hop flavor is not found. It's an interesting change that makes you wonder why.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
47
baya
I heard that tazake is good warmed up, so I gave it a try. When heated to lukewarm, the sweetness and acidity increased, which was good, but when heated to hot, it tasted too much alcohol, which I didn't like. When heated up, it tasted too much alcohol, which I didn't like, so I thought it would be better to cool it down. I tried heating it up from 60℃ to less than 50℃, and the mild sweetness and acidity came out, which I liked the best! I decided to drink tazake warmed and cooled from now on!
Japanese>English
ジェイ&ノビィ
Good morning, baya 😃. Tasake! It's interesting that I've never tried heated sake 🍶🤗I'll give it a try when I get a chance in the succeeding winter👍.
Japanese>English
baya
Good evening, Jay & Nobby😄. I didn't think Tasake was particularly tasty when cold and lukewarm, so I didn't expect it to be outstanding warmed and cooled. Please give it a try!
Japanese>English
bayabaya
alt 1alt 2
家飲み部
40
baya
When served at room temperature, it has a sweet and sour taste with a hint of maturity! I have a feeling it will be great hot! More umami when warmed to lukewarm. When hot, as expected, the peculiarity turns to umami, and the taste is like a rich mellow umakuchi. I've always thought that Tatyu is best as a special junmai hot sake, but this is on par with that!
Japanese>English
bayabaya
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alt 3alt 4
43
baya
Strongly carbonated and hard to open! When served cold, it has a thick, solid taste, and a sweet and sour taste like an adult's sweet sake with a moderate sweetness. When heated up, it has a unique flavor that is like the concentrated flavor of rice! Can be served cold or hot! The overwhelmingly rich taste is made from rice with a milling ratio of 90%, and you can tell that it is made from rice.
Japanese>English
bayabaya
Senkin純米吟醸生酛原酒生酒
せんきんTochigi
alt 1
家飲み部
48
baya
When served cold, it has a clear sweet/tart acidity derived from its high acidity. At 13% alcohol by volume, it is only a few percent lower than usual, but it is easy to drink and goes down smoothly. When served lukewarm, it has more acidity and sweet umami, but perhaps because of the alcohol content, it lacks a little in the attack on the palate. I prefer it cold or at room temperature. It is a waste to release it only for a limited time as a good-luck drink, and it is so delicious that I wish it would be sold all the time.
Japanese>English
bayabaya
Emishiki純米生酛生酒
EmishikiShiga
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alt 2alt 3
家飲み部
42
baya
When served cold, it has a clear, light taste, but the sweet-tart acidity and a hint of bitterness follow. The balance is not good when lukewarm, but when heated, the sweetness and acidity become balanced to a good degree. Prefer to drink it cold to finish.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
48
baya
I got it again this year, and when I drank it cold, it was still carbonated to a certain degree on the first day, which I didn't like... Even after carefully removing the carbonation, it was still slightly carbonated. On the second day, I tried to remove the carbonation again, and it tasted lighter than last year. Maybe it was because I drank it after drinking NIIDASENSHU, but I felt it was not enough for me.
Japanese>English
bayabaya
DenshuMICRO BUBBLE生酒発泡
Nishida ShuzotenAomori
alt 1alt 2
家飲み部
46
baya
I'm not a fan of sparkling sake, but I'm hoping that maybe I'll like Tasake... and try it. Conclusion: I don't like sparkling sake after all! It kills the sweet and sour taste of the rice. What's so good about it? I don't understand.
Japanese>English
bayabaya
alt 1
alt 2alt 3
家飲み部
41
baya
It was explained to me that it was brewed with white malted rice and had a strong acidity, but when served cold, I wondered if a little vinegar had been added. When served cold, the acidity was so strong that it made us wonder if a little vinegar had been added. Although there was a sweet umami taste in the aftertaste, the overall taste was like that of a refreshing yet rich white wine. I have had several sake made with white malted rice, and I had the sense that it had a strong acidity, but this is a different level of specialness! This is a different level of specialness, and this is a good thing, as expected from the main Niida brewery!
Japanese>English
bayabaya
Unspecified雪だるま生酒
alt 1alt 2
家飲み部
43
bayabaya
alt 1alt 2
家飲み部
51
baya
When served cold, it has a refreshing sweetness and a strong carbonation, not my favorite flavor... Shake it well to remove the carbonation. On the first day, the carbonation was not fully removed, so I drank it with dissatisfaction, and although it had sweetness and acidity, the carbonation attack made it hard to understand. After 2 days of drinking, the sweetness and acidity became more familiar, and the taste was so good that you couldn't help but say "wow"! When warmed up to lukewarm, it is a gentle, slightly carbonated amazake, which I prefer.
Japanese>English
bayabaya
BunrakuReborn純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1alt 2
家飲み部
36
baya
When served cold, it has a well-balanced taste with a refreshingly fruity sweetness and acidity, not too sweet, and a subtle bitterness in the aftertaste. On the second day, the freshness subsides and the sweetness becomes stronger, but the taste is a little blurred. I am not sure after that as I finished it on the second day, but I personally prefer the balance of the flavor on the first day.
Japanese>English
bayabaya
Tenbi純米吟醸生酒にごり酒
Choshu ShuzoYamaguchi
alt 1alt 2
家飲み部
48
baya
When served cold, it is slightly carbonated and has a refreshing sweet and sour taste. When served lukewarm, it has more sweetness and umami. On the second day, the sweetness and umami become less pronounced and there is a slight bitterness. I finished it on the second day, but was it right to finish it on the first day? The taste makes you wonder if it is right to finish it on the first day.
Japanese>English
bayabaya
Tenbi特別純米原酒
Choshu ShuzoYamaguchi
alt 1alt 2
家飲み部
47
baya
When served cold, it has a sweet umami taste with a strong acidity and a firm bitterness on the finish. On the second and third days, the sweetness increases. When served lukewarm, the sweet-amino acidity increases, which is also a good thing. The taste was gentle in the past, but the difference may be due to the difference in brands.
Japanese>English
bayabaya
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alt 2alt 3
ずくだせ！信州の日本酒
41
baya
When served hiya, it has a mildly sweet and tart taste with a refreshing aftertaste. When served lukewarm, the sweet and sour taste becomes more intense, which is a good thing. On the second day, the flavor profile becomes a little blurred, so it is best to finish it on the first day. Soft and gentle taste, as expected from the Tsuchiya Sake Brewery of Kame no Umi.
Japanese>English
bayabaya
alt 1
alt 2alt 3
お燗酒部
47
baya
When served cold, it has a mature taste and a strong acidity, which is good enough at this point, but I have a feeling it will be better when heated. If you warm it up to lukewarm, the acidity and peculiarity increase halfway and it's not so good. Heating it up from 60 to 50 degrees Celsius only intensified the peculiarity, and when it was cooled down, the peculiarity was reduced and the original flavor of the rice, which was concentrated, was balanced and intensified, resulting in a great taste.
Japanese>English
bayabaya
alt 1alt 2
47
baya
When served at a low temperature, it has a mild and gentle taste, and the rich umami of the rice seeps out with a refreshingly sour aftertaste. This is delicious! It has a taste that is a combination of the best of both modern and classic styles. The sweetness and umami taste increases when the sake is warmed to lukewarm, which is a good thing! On the second day, the mouthfeel becomes mellower and gentler. The taste is a bit blurred on the third day, making it a good choice to finish it on the second day.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
45
baya
The balance of sweetness and flavor is about 6 sweetness and 4 bitterness and acidity. The balance of the bitter and sour taste, which seems to come from hops, is excellent. When warmed up to lukewarm, the acidity seems stronger, which is not bad, but I prefer it in the cold to hiya temperature range. The fruity flavor that you would not expect from 90% polished rice, and the complex sweetness and umami that only low-polishing rice can give, in a word, "interesting and delicious! If such delicious sake could spread, it would change the culture of sake! A new and mysterious taste that makes you think, "If only this kind of taste could spread, the culture of sake would change!
Japanese>English
bayabaya
亀の海純米吟醸原酒生酒無濾過
Tsuchiya ShuzotenNagano
alt 1alt 2
ずくだせ！信州の日本酒
49
baya
Sip the unfiltered nama sake. When served cold, it has a fresh, rich sweetness and acidity that is completely different from that of the fire-brewed sake, and is outstandingly delicious! On the second day, the aroma and sweetness become mellow and gorgeous, and it tastes even better, but as the temperature rises, a peculiar acridity comes out. When warmed to lukewarm, it has more acidity and sweet umami, which is a good thing! The difference from last year's bottle-hiked version is so big that it is astonishingly delicious! A taste that makes you glad you tried it!
Japanese>English
bayabaya
alt 1alt 2
alt 3alt 4
家飲み部
42
baya
It tastes more like sweet and refreshing fruit wine than sake. It tastes more like sweet and refreshing fruit wine than sake. Older sake-lovers may find it harsh, but I urge people who don't like sake to try it for themselves. This is a great opportunity to expand the range of people who can drink sake, and I hope resellers will find it!
Japanese>English
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