j’s
The aroma and taste are both profound and elegant, and the more you drink it, the more deeply it tastes good. It is easy to drink, but the flavor is not blurred, and the more you drink it, the more its deliciousness stands out.
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j’s
In the mouth, it has a strong, robust flavor.
It is fragrant and elegant.
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j’s
To-bin-enveloped, ice-cold stored Daijokami Moroshiroshu
Aged Fune/ Shichidarunijukan
Rice: 100% Yamadanishiki produced in Hyogo Prefecture, Tokushu A district
Polishing ratio: 35
Alcohol content: 16%.
As the rumors say, it has a gorgeous aroma and richness that sinks into the stomach as it passes down the throat. ‼️
The lingering aroma is wonderful.
Once in the mouth, the gorgeous, fruity aroma that escapes through the nose is so strong that you can continue to be immersed in the lingering aroma forever.
The original sweetness and aroma can be enjoyed when served crisp and chilled.
Japanese>English
j’s
The first drink at the beginning of a dinner party
Gentle and elegant on the palate, it sloshes along with the first appetizer.
I thought it was the first time I had ever had it, but I had had it in 2019.
Japanese>English
j’s
Delicious and refreshing. It goes down your throat and has a nice aroma.
I like the way the label is written, as it shows a willingness to promote sake!
Japanese>English
j’s
From the Sake Hanpukai (Fall 2022)
I had it cold as a mealtime sake.
The flavor fills you up right away, deliciously happy.
Japanese>English
j’s
The back label shows a detailed classification of the various series of Shiroshika wines, so you can compare them with your own palate and learn.
It is easy to drink with a clean yet powerful flavor.
Japanese>English
j’s
Crisp, dry and delicious.
Japanese>English
j’s
This sake is made by estate farming of rice fields and groundwater (brewing water) in order to bring out the clean acidity and beautiful sweetness of Kame-no-o's potential.
I think this is the kind of direction that sake will take when it tries to break into the world market. Keep up the good work, sake is delicious.
Japanese>English
j’s
It has a rich umami flavor, a refreshing palate quality typical of hiyaoroshi, and is delicious with a calm, full flavor.
Japanese>English
j’s
Sake rice: "Yumesasara", Tochigi Prefecture's original rice suitable for sake brewing
Polishing ratio: 45
Alcohol content: 16
Fresh apple-like aroma and full-bodied flavor.
Drink chilled. Very tasty!
Japanese>English
j’s
Originally, Sake Roku Shuzo was my favorite sake brewery, making dry sake with a strong flavor like "Fukiage Ken".
However, this "Ittou Roudan" is much drier than that.
Tough. Strong.
Looking at the name of the sake they make, it seems that one of the directions they are aiming for is a clear, strong, dry sake with umami.
It is a bit different from the fruity and floral wines that are popular nowadays. It is fun to think of dishes to match it.
I think it is impossible to make a dish with a mild and gentle taste.
For example, sashimi. If it is a fresh, plump, crispy, and fresh fish caught in the morning, it will not lose to sake, but there are only so many happy places where you can eat it.
Then, what would be good for a well-seasoned dish?
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j’s
Rice polishing ratio 65%, alcohol content 14%.
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j’s
Hiroshima-grown rice
Rice polishing ratio: 65
Alcohol content: 15%.
Fairly dry, sake hanpukai
Japanese>English
j’s
There are few dry sake from Kagawa, but this brand is considered to be somewhat dry. When enjoying local seafood in a relaxed atmosphere, Kaijin is my first choice.
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