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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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白嶽
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shizuoka
3(25%)
Nagano
2(16.67%)
Nagasaki
2(16.67%)
Miyagi
1(8.33%)
Gifu
1(8.33%)

Timeline

haruharu
CharPOJMANSKI純米吟醸原酒生酒
Endo ShuzojoNagano
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18
haru
Omachi Raw Raw Sake I was really looking forward to it! First, cold sake. In a whisky tasting glass and a wine glass. It's been too long since I've had a Shah, so I can't compare it to others, but this one was rather refreshing! The aroma isn't on the strong side. Elegant sweetness, as described. It says white peach, but I think it is more refreshing, still young white peach. No ripe fruitiness. I also felt green apple. Spicy aftertaste towards the nose. Pleasant bitterness at the back of the tongue. Cold sake, pretty in a wine glass, sizzling in a tasting glass. I prefer the tasting glass. Delicious, but I would definitely drink it again! I'm not sure I'd drink it again! It's more of a nice sake that you can drink all the time. I paired it with dried sardines grilled with condiments and chicken liver cooked at low temperature. The chicken liver went better with the sake! I will add more if I make another Hiyayaka-On-Account! 50 degrees Celsius It has a gentle sweetness of rice that is not too assertive. It is very stable. Well-baked sardines are good! It is very nice and voluminous, but it has more potential when served cold. The next day's comment ↓ Sashimi Sliced squid with sauteed liver and sashimi Sashimi goes especially well with this wine.
Japanese>English
haruharu
白嶽しぼりたて生酒生酒
Kawachi ShuzoNagasaki
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18
haru
Like yesterday, Shiratake-san. I think it was the one with the most intense flavor during the tasting (we received a lot of it, probably... You can still feel the umami and sweetness of the rice. The aftertaste is pleasantly bitter and lingers for a long time. (PS: After about 30 minutes of pouring the cold sake into a Kimura glass piccolo, the aroma of ripe melon spread through the glass. After drinking it, it is still melon. It went from rice to melon🍈) My mistake, or rather my assumption, was that the addition of brewer's alcohol would refresh me. But after tasting it at Hakutake-san, it was the opposite... The same goes for this sake. The sardine was grilled with salt, well oiled and grilled to a high strength. The skin is crispy and you can even eat the bones. The flavor spreads and goes very well with white rice. The yeast we were allowed to taste, 1801 and No. 7, was said to be used at the brewery. I believe this is No. 7... I'm sorry if I'm wrong, it's frustrating to drink and not know 🙏.
Japanese>English
haruharu
白嶽にごり酒にごり酒
Kawachi ShuzoNagasaki
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21
haru
The only sake brewery in Tsushima. Shiratake Sake Brewery (Former Kawachi Sake Brewery) During the waiting time at Tsushima Airport, I enjoyed Tsushima venison? and enjoyed it, but I was not feeling very well, so I will refrain from commenting at this time. I drank it again at home. I first drank it cold, but it had a strong umami and sweetness from the rice. The sweetness lingers in the aftertaste. I could go on and on with just this one... (Come to think of it, I would drink it on the rocks...) (By the way, we were told that it can be served on the rocks or with fruit.) Added -> I remembered that and tried it on the rocks. No way, it became more, rice, this is delicious. It's not the type that stands out for its flamboyance, but rather the rice, so I imagine it would go well with anything that goes with rice when it's hot 💭. I'll fill in additional information when I have that opportunity. 60°(Additional note I wonder if I made it too hot as the alcohol became more pronounced? Maybe it would have been better to warm it up to human skin... I drank it all up, so I couldn't compare any more...
Japanese>English
haruharu
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haru
The slight lactic acidity and bitterness in the aftertaste are very pleasant! The sweetness of the rice and the aroma also come gently at first. The sake brewer's suggestion that it goes well with bonito? Very understandable! Not so good with liver. It smells a little fishy. Tataki is better. But I'd like to try it with bonito I wanted to drink this feeling, not glamorous! It was delicious!
Japanese>English
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...
Japanese>English
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!
Japanese>English
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!
Japanese>English
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!
Japanese>English
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!
Japanese>English

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