つかつ
It has a robust flavor and a strong aftertaste. The aroma is gentle and fruity.
White peach, lychee, slight muscat, lime, white dumpling, apricot, lime, cypress.
Japanese>English
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つかつ
A fresh sake with a strong acidity typical of orikara-mi. The aroma of white peaches and a slight floral note is present, while the rice flavor and lactic acidity are strong.
White peach, honeysuckle, white dumpling, sour cream, lime, green bamboo
Japanese>English
つかつ
This is a nigorish sake. The acidity is very strong, but it is in harmony with the robust flavor of nigori sake. Because of the strong taste of sake, even strong meat dishes such as stir-fried hormone do not defeat it!
White peach, lychee, lime, lime tree, sour cream
Japanese>English
つかつ
It has a fruity aroma typical of nama-shu. The junmai-like rice flavor also comes through later on. I would serve it with white sashimi with lemon salt or something with ponzu flavor.
Muscat, white peach, green bamboo, acacia, white dumpling, lime
Japanese>English
つかつ
It is full of lactic acidity, which is typical of a sake made from a traditional sake yeast yeast yeast yeast! I could drink it endlessly with fried oysters. The subtle floral aroma in the firm flavor is well-balanced.
Yogurt, cooked rice, mushrooms, cypress, linden
Japanese>English
つかつ
The clear gold color is impressive. The characteristics of Yamada-Nishiki are well expressed, and the robust flavor is good enough to be enjoyed with seafood, meat, or even Chinese food.
White peach, green bamboo, lime, white dumpling, acacia
Japanese>English
つかつ
This sake is made with Ginga from Otsuchi Town, Iwate Prefecture, and water from the town's Gensui district.
It is a junmai ginjo with a strong umami flavor and a ginjo-like aroma of fruits and flowers. Perhaps due to its slightly high alcohol content (16%), the stimulating sensation on the tongue may appeal to different tastes.
The yeast used is Yuko no Sou, one of Iwate's original yeasts. It is said to be a yeast that produces a mild aroma, strong fermentation, and a gentle flavor with umami, and one can certainly sense this tendency.
Fresh cream, white dumplings, banana, violets, wasabi and white peach
Japanese>English
つかつ
It has a full-bodied sweetness, gentle acidity, and a rich balance that makes you think it is a Tajima sake, and you can't help but say, "This is good! The aroma of fruit and flowers is followed by a lactic acidity that seems to be that of a pure rice wine. The aroma of fruit and flowers is followed by the lactic acidity that is typical of Yamahai Junmai. It is a gorgeous sake that can be enjoyed on its own, but it also has a firmness that can be used as a food sake.
White peach, muscat, acacia, apricot tofu, white bean dumpling, mushrooms
Japanese>English
つかつ
Koshinoroku Haku" is a new genre of sake that is a well-balanced blend of sake from six representative Niigata sake breweries: Takano Shuzo "Hakuro", Niigata Daiichi Shuzo "Koshinohakucho", Nakagawa Shuzo "Echino Hakugan", Yahiko Shuzo "Koshino Hakusetsu", Hakuryu Shuzo "Hakuryu" and Shirotaki Shuzo "Shirotaki".
It has a light, refreshing taste with a moderate sweetness and acidity that is typical of Niigata, and although it is alky, it also has a strong rice flavor, with a hint of lime and a slight green bamboo aroma.
Cooked rice, lime, cypress, and a hint of green bamboo
Japanese>English
つかつ
I bought it at a supermarket in Numata, but I guess it is not easily distributed outside of the prefecture.
It is a firm sake, typical of Gunma. As is typical of highly polished junmai (pure rice), there is a hint of fruit and flowers in the aroma. It has a sweetness and umami that comes out when it is lukewarm or more, which is typical of Gunma, and I think it would go well with motsu-ni (stewed pork), pork dishes, mushrooms, and wild vegetables.
Freshly pounded rice cake, lime, green bamboo, pear, lime tree, slight apple
Japanese>English
つかつ
A little bitter, but pear, apricot, green bamboo, lime, and a hint of apple.
Perfectly paired with raw oysters from Hokkaido. The photo shows Shoryu oysters from Lake Saroma. The oyster had a very good balance of sweetness and aroma.
Japanese>English
つかつ
It has a fruity aroma that makes you wonder if it is a raw sake, even though it is said to be heat-treated. In the mouth, there is a great sense of white peach, followed by a soft sweetness and umami like that of apricot pudding. The acidity is also moderate (actually, it may not be moderate, but it is in the mouthfeel).
In other words, it is very tasty, but the strong personality of this gorgeous sake makes it difficult to serve with food. It would be good with white meat or local fish with lemon or sudachi, or something with yuzu (a citrus fruit).
White peaches, muscats, apples, acacia, apricots, lime
Japanese>English
つかつ
The 80% junmai does not have an unnatural fruitiness, which may be due in part to the fact that it is freshly bottled.
Apples, bananas, muscats, white peaches, acacia, freshly pounded rice cakes, fresh cream, lime
Japanese>English
つかつ
I like it because it is well-balanced, with a good aroma even though it is called "very dry". It has a moderate sense of Yamadanishiki, but not too much Junmai.
Green bamboo, lime, slight peach
Japanese>English
つかつ
It's not complex, but it's a good, simple, solid Hiroshima-style sake.
Acacia, lime, yogurt, slight peach.
Japanese>English
つかつ
I like the balance of rice flavor, sweetness, and fresh aroma while having the lightness typical of Niigata.
Muscat, peach, green bamboo, lime, cooked rice, yogurt
Japanese>English
つかつ
Tateyama is a light sake, which is rare in Toyama, and even when hiyaoroshi (hiyayoshi) is served, it still has that refreshing feeling. However, the junmai-like rice and lactic acid flavors are well expressed, which is certainly a characteristic of Toyama sake.
Pear, muscat, acacia, green bamboo, white dumpling, fresh cream, lime
Japanese>English
つかつ
It has a golden color and a mellow mouthfeel that is typical of low-polished rice. The caramel and white peach-like sweetness are in harmony with each other, and the robustness of the wine is unbeatable even when served with strong dishes such as umami-rich blue fish or fried chicken.
Caramel, white peach, lychee, cypress, lime, cooked rice, yogurt
Japanese>English
つかつ
Sake made from Yamaguchi Prefecture's sake brewing rice, Saito no Shizuku. It is not often seen, so I bought it without a second thought.
The rich fruity aroma, reminiscent of a sparkling but unpasteurized sake, is well balanced with the robust rice flavor of a special pure sake. The acidity is moderate and smooth.
White peach, lychee, freshly pounded rice cake, honeysuckle, lime, slight hint of cypress.
Japanese>English
つかつ
The balance between aroma and sweetness is very good. The fruity aroma typical of ginjo, the creamy, sweet aroma of junmai-derived apricot jelly, the creaminess of the oyster ponzu, and the citrusiness of the ponzu go together perfectly.
Muscat, white peach, apricot, lime, green bamboo, apple
Japanese>English