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タロウタロウ
熱燗推し。 日本酒メインではなく、あくまで食事を楽しむ中で日本酒を楽しみたい。

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Timeline

自然酒にいだのごさん純米原酒
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26
タロウ
Is this the right name? It's a reference record because it's a draft sake but stored at 10 degrees Celsius and it's been about 2 weeks since I opened it. The color is clear. The alcohol content is 16%, but it is thick. The aroma is raw and mulled. Aroma of apple, passion fruit, and malted rice. There is also a chalky aroma. It is said that the name comes from the strong acidity, but to be honest, I don't know much about it. If anything, it is sweet. Rich and gentle sweetness, followed by sourness. The volume of sweetness is sufficient. Heated. The sweetness is rich, but if you heat it up, the acidity becomes citrusy and refreshing, and it is very smart. I think it tastes better if it is heated up a little too high. It is delicious. At room temperature or moderately warmed up, the sweetness was the winner, but when heated up higher, the acidity did a good job and made it a refined sake. I was honestly surprised. This is delicious hot!
Japanese>English
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24
タロウ
Lightly colored but almost transparent. The aroma is calm but fruity. Flowers, pineapple, banana, and white beans. The volume of the original sake is ample, but it also has a beautiful flavor that is typical of Tensho. The sweetness, slight acidity, and mineral-like texture are clear and sharp. I heated it up. This is better! The taste is more relaxed and the sweetness and acidity are pleasant. It would be better at 45℃ or thereabouts rather than too warm. Because it is a pure sake, it can naturally be watered down, and it is easier to drink when watered down. It is not a special taste, but it is a taste that is well integrated into daily life.
Japanese>English
Kaishun超特選純米原酒
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23
タロウ
50% polished rice. Light yellow color. Aroma of ripe fruits and koji. Banana, white flowers, pineapple, koji, and lime. Delicious at room temperature. The sweetness is the main taste, with a subtle acidity and a pleasantly tight texture, and the astringency creates a pleasant aftertaste. It is delicious. Warmed up. This one is also delicious! The sweetness is more pronounced, but it also has a rich flavor. It makes you want to eat, and is indescribably pleasant. This is delicious. Maybe it's not a good analogy, but I think it would go better with izakaya (Japanese-style pubs), dishes with a strong flavor, or Chinese food, rather than elegant Japanese food. It can be served heated or at room temperature. If the sweetness is too heavy, you can add water.
Japanese>English
月の井Vinaiota純米生酛原酒
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20
タロウ
There's no doubt that it's delicious. Delicious. But the personality that exudes is all over the place. Its still and distilled, watered down and brewed. It's R4BY, but it's colored unexpectedly. Pale yellow. The aroma has matured nuances. The nose is complex, with white flowers, pineapple, white gem, malted rice, black tea, and caramel. These aromas are all in harmony. There is little sweetness, but acidity and astringency, and since it is a pure sake, the volume derived from the 20% alcohol content is tremendous. The alcohol content is probably over 20 degrees. The sweetness seems to be like the sweetness of alcohol, like shochu. It tastes good, but the alcohol is too strong and it tastes like distilled liquor. I will heat it up. It will be like that! When the temperature is higher, the sweetness of the rice suddenly appears. Sourness and sweetness, a world view on a large scale. However, the alcohol is still too strong. Heating up the sake + adding water It's okay if it's well watered. It's not too strong at all, even if you lower the temperature to 12 degrees or so. A big and rich flavor. Even if you add water, the volume doesn't drop too much. It is definitely easier to match with a meal if it is well watered. I think it is closer to Taketsuru than Tsuki no I. I don't know if I can pay 10,000 yen for this. I wonder if you can pay 10,000 yen for this. You should definitely pay 10,000 yen for this. I hope the sake community can appreciate this flavor.
Japanese>English
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7
タロウ
The liquor store recommended that the brewer also said this honjozo was delicious. The color is clear. The aroma is mild, with hints of rice malt, melon, and pineapple. It has a nice sweetness, a hint of sourness, minerality, and astringency, and is delicious at room temperature. No, this is really good. It's Asahi Kiku, so I heated it up right away. This is delicious! The balance of sweetness and acidity is just right, and the astringency is nice. There's nothing special about it, but that's why it tastes so good because it's so ordinary. If you like it, it can be heavy, but this is not that kind of sake. A bottle costs 2,200 yen. Too good a deal. I wish they would have this in stores. Especially if they are not particular about heated sake. I'm serious. If you're going to have this kind of sake in a store, I want you to have this kind of sake. If they serve it for 550 yen for a single brew, it's a god thing.
Japanese>English
ひるぺこ
Good evening, Tarou-san. I didn't know they have Asahi Kiku Honjozo. It's absolutely delicious 🍶♨️✨I'm sure you'll be a regular at any restaurant that carries this kind of sake 😊.
Japanese>English
タロウ
I forgot to add the photo. I don't see any Honjozo in a google search. I don't think it's something you would go out of your way to find, but it would be nice to have it nearby.
Japanese>English
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18
タロウ
I've never drank much Sake. I drink sake at izakaya (Japanese style pubs), but to be honest, I don't really know what sake tastes like at izakaya. The temperature and cleanliness of the tableware is unknown. It is said to be the hottest sake in Sesshikoyama. The color is clear. White flowers and fruits. Pineapple, melon. A little bit of muddy koji (malted rice). The taste is indeed dry, dry and tangy, but the sweetness is also there, and the sweetness and mineral-like astringency are the main taste. It is not particularly tasty, but with buckwheat noodles, this kind of sake is better than one with a strange sourness. When heated, the sweetness increases, but the overall balance remains the same. Even though it has a high sake content, it is a bit different from Sanin-style sake. The sweetness is rather strong. It has a nuance similar to the minerality of Ryuriki. This may be a good thing, since they wanted to make a spicy sake anyway.
Japanese>English
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22
タロウ
This sake is sold at Amboa, a liquor store in Shimane Prefecture. It is lightly colored but almost transparent. The aroma is of fruits and some malted rice. The nose has pineapple, banana, melon, rice malt, white flowers, and a little bit of dead leaves. Very tasty at room temperature. The sweetness and acidity are the main flavors, but they are not overpoweringly sweet, and the sweetness and acidity coexist in a humble manner. The aroma is not too strong and does not interfere with meals. The sweetness stands out even more when the sake is lukewarm, and it is delicious enough, but I think this sake is better drunk at 13 to 17 degrees Celsius or thereabouts. It tasted better than I had imagined. Sometimes I think Tenju is a bit different from other sakes, but this one is delicious! This sake has the sexiness of a sleek, beautiful woman at a moment's notice. It turns sexy when heated up, so it's up to your taste buds.
Japanese>English
ひるぺこ
Good evening, Mr. Tarrow. Another good drink! I haven't seen Omori before - I see it's handled by Ambois. I've never seen Omori before, but I've never seen Amboa's sake.
Japanese>English
タロウ
Hi there, I'm not sure if this is for your taste but I recommend it! I don't know if this is for your taste, but I recommend it! Dourness, that's it! I think Muteki Tianzhuang is sometimes dour like loftiness.
Japanese>English
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18
タロウ
I bought it in a bottle because I had a good impression of the one I bought before. Therefore, it was fire-aged. Slightly colored. The aroma is fresh, with hints of apples, white flowers, and white gemstones. There is a good balance between sourness and sweetness. At first, it seems to be mainly acidic and crisp, but later the volume of sweetness comes in and gives the drinker a sense of fullness. The aftertaste is sweet, but the acidity and minerality do not leave a bad aftertaste. If it were to be heated, it would probably be to lukewarm. Basically, it is a sake to be drunk at 10 to 20 degrees Celsius. I think it would probably taste even better if it were served at a more appropriate temperature. I really wish that sake breweries would not leave it up to the consumer to decide how to drink sake, but rather provide some recommendations on temperatures and sake containers.
Japanese>English
Banshuikkon七宝純米原酒生酒
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19
タロウ
New sake, I guess. There was also nigorigo, but it wouldn't fit in the fridge, so I chose the strained one. Aroma of ripe fruit, banana, and koji like raw sake. The taste is clean and sweet. I am not sure if this cleanness is due to the rice or the design of the brewing process. There is a slight rummy flavor, which is very modern. There are no strange nuances that are sometimes found in nama-shu, so it is easy to drink in spite of its volume.
Japanese>English
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25
タロウ
Is this the last of Kaiharu's Yamahai? 28by, just opened. It is colored but not particularly dark. The aroma is of maturity. Caramel, tea, tobacco, and a little banana-like fruit in the background. Not bad at room temperature. Or rather, it is delicious. It has a nice sweetness and a good balance of acidity and astringency. It would be delicious with red meat dishes at room temperature, don't you think? I heated it up. This is also delicious! The sweetness and nourishment spread powerfully in the mouth. The volume of the sweetness is a bit large, but there is enough acidity and astringency to give it an ample umami. The taste is indescribably delicious. I did not expect this, but it is delicious! Deep flavor with nourishment and complex umami. I think I can match it with gibier dishes. I think I'll buy another bottle.
Japanese>English
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22
タロウ
Pale yellow. Quite pale. Aroma of ripe fruits. Banana, a little kumquat, lactic acidity and peppery spice. Delicious at room temperature. Rounded sweetness spreads at first, followed by a slight acidity, and then a sharp mineral bitterness. The texture is also mineral. Warm it up. The acidity at room temperature becomes a nice umami, and the sweetness and umami spread. It's not a sharp sake, but a relaxed and easygoing sake. It has a sophisticated taste without being blunt. If it is the season, I would like to drink it with soba noodles. It is a sake that accompanies you in your daily life.
Japanese>English
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25
タロウ
Yellow, close to topaz Aroma and fruits reminiscent of something like Shaoxing wine. Apple, apricot, caramel, a little bit of soy sauce, black tea. At room temperature, there is a quiet sweetness at the bottom, but acidity and astringency are the main flavors, but there is a nourishing flavor that holds the whole thing together, which is pleasant in its own way. Warm it up. The mild tartness spreads gradually. It is dry as ever, but the deep, earthy flavor spreads out and eases the tension. It is a sake that has a deliciousness that cannot be identified by its taste. When drunk with a glass of sake in the evening, it will relieve the fatigue of the day. It is a sake with such a relaxing power.
Japanese>English
Hiokizakura純米大吟醸生酛
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25
タロウ
I was too lazy to drink it, but I decided to. I left it at 13°C for about a year. Pale yellow. It seems to have a slight bluish tint. The aroma is more fruity than I expected. The aroma is calm, but it's apple and banana. There is a little bit of cemedine in it, and a sweetness like a white bean. Quite dry. Mild acidity and even milder bitterness. The texture is more interesting than the taste, with minerality, astringency, and a fine roughness reminiscent of lime. Warm it up. Warming to lukewarm increases the volume of the sweetness and other flavors. The taste is not rich or clean, but the stress of the liquid as you swallow it is very strong. However, there is no stress when swallowing the liquid, so it is easy to drink. It is a tasty sake, but it is not a clear-cut tasty sake! It is a good sake, but it is not a "clear" sake. The flavor will probably change if you let it sit for a while, but I don't think it was made with that in mind. It has no disturbing elements, but there are not many special elements either. It's like that. It is best drunk with friends around a brazier or a sunken hearth, with a bowl of soba noodles, grilled fish, and soup. Such a scene suits me.
Japanese>English
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20
タロウ
They use Koshihikari rice, and the fields where they use Koshihikari rice have not been treated with pesticides since 1999. The grower's nickname is written on the back label, and he has strong feelings about his rice. It is lightly colored. The aroma is fresher than expected, with notes of pineapple, banana, apple, small white flowers, and a little lime? Big volume from the first sip. The sweetness and acidity are well balanced, and the volume of flavor is amazing despite the clean drinking style. The aftertaste after drinking is also long, with nourishment and sweetness spreading, but the minerality tightens it up. This is delicious! Warm it up. It is a beautiful sake, but even if you put a lot of heat on it, it does not lose its balance at all. It has a thick structure. It has just the right amount of sweetness, nastiness, and acidity. It has a calm taste, but the amount of energy in the liquid is so great that you feel as if your body is full of energy even as it settles down. I like this one. There is no messy taste of edible rice, and a beautiful complexity has been created. It is full of mysterious energy, but the taste does not interfere with the meal. I wonder what it would be like if it were fresh sake. I wonder how it tastes when it's fresh and when it's laid down. I would like to drink more.
Japanese>English
Hiokizakura本懐の盃純米生酛
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20
タロウ
The sake you will want to drink just by the document of introduction, the Honkai no Sake Cup. Colored sake. Calm but mature aroma. Ripe fruits like banana, black tea, and maybe caramel? There is also some beautiful nuance. Even at room temperature, it is deeply nourishing and delicious. It has a strong acidity, but for some reason, you can't help but drink more and more of it. Even if the alcohol content is low, it is still strange. It is easy to drink, but that does not cure the problem; you want the next sip after you finish it. Even if you heat it up, the main point remains the same. It has a nourishing and umami flavor, but there's a cleanliness that envelops it all. I don't know if "delicious" is the right word. There is no doubt that it is delicious, but there is something more than that that makes you want another cup. It's more like it becomes familiar to your body. I think this sake is perfect for the food served at festivals. It is similar to the spirituality of eating the same food as the gods.
Japanese>English
Jujiasahi御幡の元気米純米生酛原酒
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17
タロウ
The color is solid yellow. Delicious aroma. Takuan? No bad feeling. If anything, it makes you hungry. Woody nuances and grain, with a hint of apple. It tastes moist and delicious at room temperature, but it has a strong punch because it is a pure sake. It has sweetness, nastiness, and a nice sharpness, but the volume of alcohol is overwhelming. It is better to add water. It has a good flavor, but it is too strong to be drunk at room temperature. This is good! The sweetness and earthiness are increased by about two steps, and the umami explodes! There is no problem even if you raise the temperature firmly. I think it's no problem even if you add water up to about 14 degrees Celsius. It packs a strong punch, but it's too strong as it is. It might be OK as it is for grilled chicken with sauce. It is difficult to drink. It is difficult to drink, but this one seems to be more so. It is a sake that makes cooking fun.
Japanese>English
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17
タロウ
The color is a light tinted yellow. Fruit in the nose with a sense of maturity. Grains, strawberries, bananas. There are also nuances of spice. Moist and delicious even at room temperature. There is little sweetness and it is dry, but the nourishment and umami spread gradually. The overall world view is wonderful and makes you drink on a scale. Warm it up. It is better to warm it up. The sweetness increases, and the sweetness, umami, and nastiness are wonderful. The quiet scale that existed at room temperature is gone, and it expresses a rich world. This sake shows the world beyond the taste. Very good.
Japanese>English
Tatsuriki純米吟醸ひやおろし
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19
タロウ
It's a draft sake, but it has been in the fridge for more than 2 weeks after opening, so it's just for reference. I remember thinking it was delicious the day I opened the bottle. The color is slightly tinted, but it is clear. Aroma of koji (malted rice), like a nama-shu, and the fruit is 3:1 apple and banana. Pineapple with a hint of apple. Oh, it still tastes good. The sweetness is the main taste, but it is well-balanced and not too harsh. The small round shape swells up in the mouth and can be easily swallowed. I heated it up. Surprisingly, it is not bad. The graininess in the aroma increases, giving it a texture and nuance that was not present in the cold sake. The texture is smoother. The aroma and taste may be different for different tastes because of the increased grain and plantiness. This is just plain delicious. The freshness of the sake is well balanced with a slight sense of maturity.
Japanese>English
冨玲純米生酛にごり酒
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17
タロウ
Naturally muddy, cloudy with color. The aroma is, what is this? Grain? Corn, perhaps? There are banana and lactic acid-like aromas in it. Sticky and textured with a hard taste. How do you like it? The milky texture wraps around a strong astringency like There is some sweetness, but it is quite moderate. It might be good with carbonated water and a squeeze of lemon or something. Hard core. Don't be fooled by its appearance. Warm it up. This one is hard core too. It might be better to add water and raise the temperature. This is the kind of wine that can be a big hit depending on what you serve it with. Corn tempura, corn potage, grilled meat. Also, Japanese sweets with red bean paste. It would be good to add water and drink it when eating Japanese sweets.
Japanese>English
コイクマ純米生酛原酒無濾過
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18
タロウ
Lightly colored. Refreshing aroma with a hint of sourness. Pineapple, lactic acid, and a little vegetal. A friendly, chubby sake. The sweetness and acidity are pleasant, and the rich flavor fills the mouth. The minerality finishes the palate. It is relaxing. It is like a spontaneous and natural state. It's nice. Warm up the sake. It's more tasty and acidic, and it makes me want to eat strong-flavored food. I'm heating it lukewarm, but I'm sure it would be good heated up too. Relaxing, like sleeping in a fluffy place like in the picture. Delicious. But it's delicious! I'd rather say it's relaxing. I think it can be paired with any meal that has some volume to it. I've only ever had it fire-brewed, but I wonder how it tastes when it's fresh? I want to try it.
Japanese>English