suno
1 day after opening the bottle.
Firm sweetness.
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suno
In search of sourness.
The Sanin Togo that I always keep has strong acidity, depth, and umami, but
Anyway, acidity! Sharp!
The aroma is almost like vinegar.
When you put it in your mouth, the sourness will overwhelm you, and the sweetness and bitterness will follow later.
It has a deep and three-dimensional taste.
The acidity is very striking.
Japanese>English
Iwakikotobuki純米吟醸酒LM錨を揚げ
suno
The third in a series of revived sake breweries in Futaba Town, Fukushima Prefecture.
This sake is made with Fukushima's water, air and rice.
It has a fluffy ginjo aroma
Soft acidity and sweetness.
The juiciness lasts long.
I want to match it with fresh cheese.
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suno
Umaneko!
I was looking for acid, but it breaks through.
The aroma and richness of the wooden bucket and the sweetness from the wood.
The refreshing acidity might go well with darker Chinese flavors.
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suno
A drink I saw on the internet at lunch.
I thought it was Mr. Kuribayashi, but it was Ritsurin.
It was made by Kuribayashi of Haruka, after all.
It has a fresh aroma that is typical of nama-shu.
In the mouth, there is a softness, a sweetness like a melon, and a pleasant acidity.
It is an inland sake, but it seems to go well with the taste of shellfish.
Japanese>English
suno
A drink I saw on the internet at lunch.
I thought it was Mr. Kuribayashi, but it was Ritsurin.
It was made by Kuribayashi of Haruka, after all.
It has a fresh aroma that is typical of nama-shu.
In the mouth, there is a softness, a sweetness like a melon, and a pleasant acidity.
It is an inland sake, but it seems to go well with the taste of shellfish.
Japanese>English
suno
Of all the Kamikawa I had in the shop, this time it was Tokachi, which I had never drunk before.
When poured into a glass, it has a pear-like ginjo aroma.
Even though it was freshly opened, it didn't have the swooshiness of the Midorigaoka kura.
In the mouth, it has a sweetness like a green apple and a sourness.
The bitterness comes out gradually, but the aftertaste is refreshing.
It should be paired with white fish and shellfish sashimi.
Although the season is the opposite, it reminds me of a scene where it is snowing.
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suno
The Gundam label of the first time of Denshu.
It has a juicy flavor. But the aftertaste is refreshing.
Sweetness and acidity like an apple.
Comet from Hokkaido.
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suno
The Gundam label of the first time of Denshu.
It has a juicy flavor. But the aftertaste is refreshing.
Sweetness and acidity like an apple.
Comet from Hokkaido.
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suno
Sharp and dry
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Dewatsuruましろ 純米吟醸生
suno
This year's Mashiro.
Melon-like ginjo aroma.
When it was opened, you could feel the freshness and piquancy.
You can feel the sweetness of the rice.
And soft acidity.
The balance of sweetness and acidity makes me want to pair it with cheese.
Japanese>English
suno
Cherry blossom label on a day when the cherry blossoms are in full bloom🌸.
It has a gentle, fluffy and gorgeous ginjo aroma like cherry blossoms.
It has a gentle acidity and sweetness with a slight bitterness at the end.
You can feel the spring.
I want to enjoy spring with BAKKEMISO or wild vegetables with strong spring aroma.
Japanese>English
Kamikawataisetsu山廃酛 純米吟醸
suno
The taste is gentle for a Yamahai.
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suno
Repeat Tokachi.
This is one of the remarkable bottles of Obihiro University of Agriculture and Veterinary Medicine.
The aroma reminiscent of apples and bananas. The acidity and bitterness are well balanced, and the flavor of the rice seems to be pure rice. I drank it so much that I couldn't review the first bottle.
I'm looking forward to seeing the Kamikawa brewery in Hakodate this year.
Japanese>English
suno
It's hard. Leaves nothing to be desired. Crisp and sharp.
Personally, I didn't like it much, but as the temperature rises, the complexity increases.
Not only the spiciness, but also the bitterness and sourness.
The food I would like to pair it with is...although it was recommended as something to go with cheese, I would rather have bacon than cheese.
It brings together the salty and savory flavors.
It's better to let the bacon linger in your mouth than to have it in your mouth.
The aroma also becomes more smoky as the temperature rises.
I wonder if smoked cod roe would go well with it.
Japanese>English
Dewatsuru袋吊り雫 純米吟醸
suno
It is highly aromatic.
Good balance of umami, sweetness, acidity and bitterness.
The mellowness typical of Yamada is good.
As soon as I smelled the aroma, I knew I wanted to pair it with pak choi, and sure enough, it did.
Perhaps it was because I had eaten pak choi just before.
The more the temperature rises, the more the flavor increases.
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Jujiasahi純米 改良雄町
suno
Aromatic aroma like brown sugar.
Refreshing acidity and a deep bitterness.
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Morishimaしぼりたて生酒 美山錦
suno
It has a melon-like sweetness, but is fresh and clean as a namaishu.
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Morishimaしぼりたて生酒 美山錦
suno
It has a melon-like sweetness, but is fresh and clean as a namaishu.
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Oosakazuki特別純米 吾妻玉苗
suno
Room temperature. Soft.
Characteristic acidity.
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