つかつ
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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つかつ
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.
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AAJI
In the end, it is personal preference, so I hope this is enough comment. It's a delicious instrument, isn't it?
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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
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It is a clear, bright gold color with a strong caramelized aroma derived from the Maillard reaction. It is a sake that I would describe as old-fashioned, in a good sense of the word.
I like the balance of its umakuchi, gorgeous aroma and sweetness, and its restrained acidity and bitterness.
It has a robust flavor, making it suitable as a food sake, but it is better with meat dishes and warm dishes seasoned with fermented seasonings such as miso and soy sauce than with fish.
It may be hard to find outside of the prefecture, and even in Gunma, outside of the Numata area.
Cooked rice, cream, caramel, white peaches, grapefruit, honeysuckle, bay leaves
Japanese>English
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Shirotaki Shuzo is famous for Kozen Josui, but when you visit Niigata, you will find rather a lot of Shirotaki brand sake.
This one is a limited edition sake for the Niigata Sake-no-jin. Of course, it is distributed only in Niigata Prefecture.
It has a fruity aroma typical of nama-shu and a floral aroma typical of ginjo, but it is not too prominent, and the elegant sweetness lingers in the aftertaste, which is typical of Niigata. It is very well-balanced.
Muscat, white peach, acacia, white dumpling, fresh cream, lime
Japanese>English
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This is Kirinzan's standard sake, but it is wonderful because both the rice and the rice malt are made from Niigata rice. It is a standard sake, but it is also labeled as GI Niigata.
The taste is a bit different from the light, dry Niigata-style dry sake that has been around since Koshinokanbai, and is more like traditional Japanese sake, with a firm dryness. Still, it has the lightness that is typical of Niigata.
The aroma is mainly keynote, as is typical of ordinary sake, with leafy rather than fruity or floral notes.
There is nothing outstanding about it, but it is definitely delicious, and I am sure it has been loved by the locals for a long time.
Grapefruit, honeysuckle, chervil, slightly cooked rice
Japanese>English
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It is rated as super-harsh +21, so there is almost no sweetness to it. I don't like the bitter taste that lingers in the aftertaste when the sake is over +10, but I thought this sake had a good balance of fruity and floral aromas.
Lime, grapefruit, cypress, honeysuckle
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I was so drunk that I only recorded the aroma.
White peach, honeysuckle, cypress, lime
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Sake from Omachi, on the Nagano side of the Tateyama Kurobe Alpine Route. I had thought that Kurobe was synonymous with Toyama, but it is certainly possible to call oneself from the other side.
It is said to be super dry with 70% polished rice, but it also has a fruity and floral aroma. I felt that the advantages of Aruzoe were well expressed in this wine. It is also good without the limeiness that is often associated with ultra-harsh wines.
I would like to try it again to see if the inorganic quality characteristic of dry sake stands out more or if the fruitiness comes out more when it is heated up.
White peaches, mushrooms, lime tree, freshly pounded rice cake, lychee
Japanese>English
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The sake rice was Tamakae, and it was brewed in a wooden vat. It was the kind of sake that made me want to imagine what sake tasted like in the Edo and Meiji periods. I was impressed by the strong sense of maturity, but maybe I was drunk and had a stupid tongue.
Freshly pounded rice cake, honeysuckle, lime, cypress, melon, caramel
Japanese>English
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There was a good balance between the fresh fruit aroma typical of nama-shu and the sweet rice flavor typical of highly polished junmai.
Muscat, apricot, acacia, cypress, lime, white dumpling
Japanese>English
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It is often served chilled, but I dared to drink it at room temperature. It has a strong lactic acidity from the sake yeast, a slight aroma of wooden vats, and the flavor of rice is easy to pick up. I wondered what sake-komachi tasted like.
Yogurt, white peach, sour cream, cooked rice, wooden vat
Japanese>English