TMORI
The freshness of summer sake has diminished at this time of year, but the overall taste is mellow and delicious.
Japanese>English
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TMORI
Combine the flavor and not too cloying acidity with white mold cheeses and blues.
Japanese>English
TMORI
Match it with fresh cheese.
The freshness of the drink itself and the freshness of the cheese complemented each other and was delicious!
Japanese>English
Yoshiki｜生酛好き🌾
Hiroki is delicious 😋 I'd love to see you in the pairing club!
Japanese>English
TMORI
Compared 40%, 60%, and 80% polished rice.
The 40% tasted more robust, while the 80% was gentler.
Japanese>English
TMORI
I heard that the new sake will be available soon, so I finished drinking 3BY.
Japanese>English
TMORI
Carnivore in concept worker selection.
The main taste is firm umami and sweetness. It really goes well with meat dishes, such as stewed cubes and stewed motsu (pork belly), but not with fish. The brewing technique that can bring it to the expected taste is amazing.
Japanese>English
TMORI
It has a firm umami, which is typical for a sake made from the yeast, and a juicy acidity that is more crisp than other Shunshin. I also drank a hi-ire after this, but the hi-ire tasted a little bitter and subdued.
It is amazing how much the taste can be changed just by adding hi-ire!
Japanese>English
TMORI
It has a firm umami that is typical of nama-shu and a juicy acidity that is more crisp than other Shunshin. I also drank a hi-ire after this, but the freshness of the nama-shu remains afterward.
Japanese>English
TMORI
Image as shown on the label.
Juicy sour taste.
Japanese>English
TMORI
The taste was typical of Omachi. The balance between the firm umami flavor and the gentle acidity that spreads afterward is good.
Japanese>English
TMORI
It has a firm umami flavor, but the aftertaste is dry and sharp. The impression is that there is not much sense of aging beyond the summer of hiyaoroshi.
Japanese>English
TMORI
It's hard to tell with the snow at Miya no Yuki, but the brewery of KINMIYA
Beautiful sake
Japanese>English
TMORI
The brewery uses this sake as a cooking sake.
The quality of the sake is not so bad; it is lighter in maturity than Kikuhime Jun, which is also a regular sake, and has more umami and acidity. The taste itself is rounded and harmonious.
Japanese>English
TMORI
It has a more robust flavor than the previous Kiku-Masamune.
The extension of umami when it is heated up from cold is amazing.
Classically good sake.
Japanese>English
TMORI
A classical sake that I sometimes like to drink.
When warmed up well, it has a nice sharpness and a delicious flavor.
It is a good food sake as it goes well with fried food.
Japanese>English
TMORI
This sake is a form of terroir in wine, in which the breweries of Dewazuru and Kariho usually use rice within a few kilometers of the brewery.
The mild flavor spreads because it has passed through one summer.
Japanese>English
TMORI
I forgot to take a picture...
It has a strong taste, somewhat reminiscent of rice shochu.
Japanese>English
TMORI
The label on the back says "dry x dry," but it is not that dry as it has a good amount of umami on top, and the taste is crisp and refreshing.
Japanese>English