つかつ
It has the firmness of junmai, with a hint of fruitiness like white peaches and ginjo aroma like green bamboo and lime. The lingering aftertaste is also refreshing and versatile.
Japanese>English
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つかつ
This is a 55% polished special junmai. It would not be surprising to find fruitiness and floral notes in a rice this polished, but the strong rice flavor and caramel aroma with a sense of maturity are more impressive than such ginjo aroma. However, the acidity is low and the lingering aftertaste flows smoothly, so perhaps this is where the balance is achieved.
I guess this means that it is strong enough not to be defeated by Nakatsu Karaage (fried fish), which is a specialty of Oita, or other strong food items.
Japanese>English
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It was full of lactic acidity, but I was too drunk to pick up much detail despite the fact that it was made from a traditional sake yeast. But I was too drunk to pick up much detail.
Japanese>English
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Bodhi yeast. It has a strange taste that cannot be achieved with other yeasts. The sweetness of the rice is well drawn out, and the ripe peach-like fruitiness is followed by a clean keynote aroma. The lingering bitter taste is well balanced!
Cooked rice, freshly pounded rice cakes, apricot bean curd, ripe peaches, grapefruit, honeysuckle
Japanese>English
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It is said to be junmai nama-shu, but while it is youthful, it is also spiky. I expect the mouthfeel would be better if it were laid down a little longer.
Despite being junmai, it has a strong alcohol taste like an aruze. It is a strange sake that has a caramel-like matured aroma. The overall balance is well balanced, which is strange.
It has a strong flavor, so it would be good with hormone stew, meat dishes with pepper and spices, and very spicy food, or strong food with strong flavor.
Alcohol, caramel, cooked rice
Japanese>English
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Aroma: A strong base aroma. The sense of rice is strong. The acidity is strong. The slight hint of white peach is in harmony with the firm acidity! It is supposed to be junmai (pure rice), but there is no mention of junmai on the label.
I served it with sushi, and it goes well with the acidity of the vinegared rice!
Grapefruit
Honeysuckle
Cooked rice
just a little bit of white peaches
Japanese>English
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The taste is rather robust. The flavor is rather robust, and I had it with bamboo shoot tempura, but it didn't lose to it. I was drunk, so that's all I have to say.
Japanese>English
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Clear ginjo aroma. It is easy to drink without excessive fruitiness. Dry ginjos tend to have a noticeable limeiness, but the aroma of green bamboo, grapefruit, and honeysuckle is also clearly noticeable and well-balanced!
Green bamboo
Lime
honeysuckle
grapefruit
top-grade rice flour made from non-glutinous rice
Japanese>English
つかつ
I had high expectations because of the aroma that wafted through the air as I was pouring it into the glass, but once I took a sip, the aroma was too rich for me to pick up!
I think it's wonderful that it smells so good when it's hi-ire. The floral and fruity aroma derived from ginjo, the junmai-like rice flavor, and the lactic acidity and sweetness are very well harmonized. The aftertaste is firm.
This is the first time I've had a Strong sake, but I can taste the strong rice flavor and umami, which is different from that of Omachi. I served it with fried horse mackerel without much thought, but it went well with the richness of the horse mackerel and the fruitiness of the Worcestershire sauce.
White peaches, pears, acacia, fresh greens, lime, joshinko, white dumplings
Japanese>English
AAJI
I drank Gegege no Kitaro, but I'm curious about Strong because I don't see it very often.
Japanese>English
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Amazing traditional sake. Easy to understand brewer's alcohol taste. Lactic acidity that makes you think it might be Yamahai. People who like it will like it.
Grapefruit, honeysuckle, mushrooms, sour cream.
Japanese>English
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I'm sorry, I was drunk to the point of drunkenness at the third bar, so all I remember is that it was delicious.
The balance of the umami, sweetness, sharpness, aroma, and lingering aftertaste of Masamune is always wonderful, no matter how many times I drink it. I love it.
Japanese>English
AAJI
In the end, it is personal preference, so I hope this is enough comment. It's a delicious instrument, isn't it?
Japanese>English
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Thank you, I will try it! It's delicious!
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I'm sorry, I was drunk to the point of drunkenness at the third restaurant, so all I remember is that it was delicious. Also, I don't remember that the lactic acidity inherent in Yamahai was very pronounced.
Japanese>English
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It has a very good balance between the fruitiness derived from nama-shu, the mellow aroma of rice, and the exquisite lactic acidity. I was too lazy to let it sit in the cellar for an extended period of time, but it was clear to me that good sake will not be defeated in a year or so if stored properly.
White peaches, Muscat, Kamishinko, white bean dumplings, apricot pudding, acacia, fresh cream
Japanese>English
Kinoenemasamune純米 やわらか 地の恵
つかつ
It is an unnatural sake that seems to have been forcibly pulled its fruity aroma with yeast despite the low rice polishing that is common these days.
This type of sake is not my personal favorite, and it is hard to pair with other sake, so it is not suitable for solid, light, refreshing, or just enjoying sake....
White peaches, grapefruit, honeysuckle, cooked rice, cream, lime
Japanese>English
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Compared with a regular sake of the same brand. Compared to the regular sake, it has a more robust aroma of rice and a first impression of sweetness.
Freshly pounded rice cake, fresh cream, lime tree
Japanese>English
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Compared with Junmai (pure rice) from the same brand. The light, refreshing sake quality typical of Niigata goes well with the refreshing feeling typical of Aruzoe.
Grapefruit, honeysuckle, chervil
Japanese>English
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This is the kind of sake that makes you think that this is what sake should taste like. It does not go well with anything, and on the contrary, it does not enhance it to the extreme. However, it was delicious when served with oden. It is important to match the quality of the sake and the accompaniments.
Grapefruit, honeysuckle, cooked rice
Japanese>English
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The clean taste typical of Gohyakumangoku is followed by the flavor of special pure rice and the aroma of flowers and leaves derived from highly polished rice. It is very tasty. The aroma is milder than that of a ginjo, making it more versatile as a food sake. This is indeed a Niigata sake. The lingering aftertaste is firm, betraying the preconceived notion that it is made from gohyakumangoku rice, but it is interesting because it is still in the "light" category.
Grapefruit, honeysuckle, cooked rice, green bamboo, lime tree, fresh cream, lime
Japanese>English
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Compared to Saidaishin from the same brewery, the quality of this sake is heavier and more robust. It is lighter and more fruity than Left Oshin, although Left Oshin also has a strong flavor.
It is a traditional sake, but I like it because it is not dominated by trends. I paired it with a raw, de-aged mountain udo from Numata (sashimi, if you will), and it turned out to be an absolutely wonderful pairing.
Grapefruit, honeysuckle, cooked rice, freshly pounded rice cake, white dumplings
Japanese>English
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It has a mild aroma and a refreshing rice flavor. Compared to Shirataki Junmai-shu from the same Uonuma area, the aroma is dry. Conversely, Shirotaki is a bit sweeter.
The low acidity, typical of Niigata, makes it easy to drink. There is almost no bitterness, but there is something that lingers on the tongue in the aftertaste.
Grapefruit, honeysuckle, freshly pounded rice cake
Japanese>English