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haruharu
自分のメモとして。また、みなさんのコメントでテイストの確認や何と表現するのか、参考にさせてください。

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The origins of the sake you've drunk are colored on the map.
Shizuoka
3(37.5%)
Miyagi
1(12.5%)
Nagano
1(12.5%)
Gifu
1(12.5%)
Mie
1(12.5%)

Timeline

haruharu
Keiryuひやおろし大吟醸大吟醸ひやおろし
Endo ShuzojoNagano
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19
haru
100% Miyamanishiki 1801 yeast Polishing ratio 49 ---Purity ratio 49 chilled sake I thought it would be more relaxed because it was hiyaoroshi, but when I opened the bottle, it had a complex aroma of honey apple, banana, and pineapple! It was quite chilled, but the flavor is also very strong. Nice in a wine glass (when cold). The aroma, the clean sweetness, and the slight bitterness at the end, rather than just a taste of rice, are all enjoyable. Not much or no acidity. ---A little bitterness at the end. Cold (room temperature) Fruity aroma is muted and it seems to be more off-flavor. It tastes better chilled. ---It tastes better when chilled. Hot sake The correct answer was this! 50 degrees is good! I wondered how it would be because the aroma was the main attraction, but the aroma is still there and the umami is also improved! ---The aroma is still there and the taste is better. Cooking I bought hiyaoroshi to match with fish, but it was unexpectedly gorgeous, so I hesitated and made a mushroom cream sauce with grilled sunfish, lotus root and green onion, but it didn't match at all! The next day, I wanted to find the right answer, so I used four different spices and various ingredients! The Hiramasa was also aged in Kawazu's Mangetsu salt and smoked with apple chips. The result says that the lotus root was the best...
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haruharu
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haru
I didn't want to take the label this time because he didn't seem to like it when I asked him to take it 🙏. I really like Junmai - it smells like it's been cooked for days! There was also a blue cheese-like aroma at the very tip of the bottle! Delicious! Good for simmered kinme Sashimi was better with Isobojimai!
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haruharu
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haru
Honjozo after a long time The aroma was subdued, or rather, it had a gorgeous aroma when it was first poured, but by the second sip it had mellowed out. The taste is also clean. The sweetness leaves a slight sourness on the tongue, which is not to my liking.
Japanese>English
haruharu
Hanzo&純米吟醸
Oota ShuzoMie
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16
haru
Ota Sake Brewery Mie Prefecture Hiroshima Prefecture Yawata Nishiki 60% (Japanese sake) Sweet and gorgeous aroma Sugar and cotton candy type (pleasant taste that goes well with meals) Aftertaste is more than refreshing Low acidity I tried crab, bonito, chicken liver (boiled for the occasion), etc., but chicken liver was the best! Like foie gras and Sauternes? (overstatement? Just the way I like it!
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haruharu
Horai袋しぼり純米大吟醸原酒生貯蔵酒袋吊り無濾過
Watanabe ShuzotenGifu
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13
haru
Umami I can't describe it well, but I think it's similar to the umami component of clams. A pleasant bitterness in the lower back and upper throat area. I thought it would be more beautiful since the rice polishing ratio is 45%, but it is very firm. Is it because of the high alcohol content? The aroma alone makes me happy! It has a gorgeous full-tasting aroma, but I'm not sure what it is supposed to taste like. Yamadanishiki from Hyogo Prefecture Polishing ratio 45 Unfiltered unpasteurized sake Just imagining it, it looked so delicious that I bought it immediately when I saw it! I bought it immediately, It was under 2,000 yen, which I didn't expect. It was too good a deal! I drank it with my mother and we both raved about it. It's so delicious!
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haruharu
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haru
When cooled, the bitterness is slightly subdued, the aroma is a little more floral than alcoholic, and the aftertaste is not sweet or umami prominent. Sweetness and umami do not stand out. Just a little pe and this. I drank it again about 5 days after opening, and it tastes better than when it was just opened. I wonder if it has mellowed. I prefer to drink it in a wine glass (Kimura glass piccolo this time) rather than in a boar cup. Flavor : mint, pear Remarks : It's not as good as Brie. At room temperature, the bitterness is noticeable, but I like it. I don't find it that floral. I drank it at room temperature first. I felt it was pretty much what a drinker would recommend, but it was quite different from the impression I got when I drank it cold. Hot sake, mellower, but tastes better cold. Purchased at Shimoda Museum, Mr. Yamanashi's recommendation here is always the best for sake lovers!
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