haru
Not very floral.
Is the ginjo aroma there?
Not so much umami?
Might be good while eating.
Lower than expected
Japanese>English
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haru
It's still the best!
I love it!
Japanese>English
haru
At 50 degrees.
Sweet
mellow
Alcoholic and crisp
Bitterness in the aftertaste is not very pleasant for me personally
The brewer's alcohol is derived from rice (I think they said they use sakekasu, or something like that) and is made in-house.
It went well with the sauce of bonito tataki, sesame paste, mirin, soy sauce and sesame oil!
I'll get the junmai sake next time.
Japanese>English
haru
It's insanely delicious.
modern style
Nice aroma just by opening the cork
Very gorgeous!
Honey-like sweetness
A perfect balance of sweetness and umami, spreading mellowly
Flower yeast, I thought it would be more lactic acidic, but it has a beautiful soft acidity.
Bitterness is very slight, no need to comment.
It's so complete on its own.
I prepared some snacks, but drank more than half of them first
So much sweetness and yet it's so easy to drink.
Japanese>English
haru
I got it as a souvenir.
It is served at room temperature.
The aroma is mild.
I thought it was a beautiful sake on the palate.
The dense ripe fruit sweetness and umami quickly overwhelm the palate.
It does not have a heavy feeling.
Comfortable bitterness in the aftertaste,
I paired it with a meal.
It's a good sake with all the umami and good sweetness.
#Yamaboshi
Japanese>English
haru
Yamadanishiki 60 polished rice
Same rice polishing ratio as Nagakute, so we compared the two.
It has a full-bodied flavor, but its umami is inferior to Nagakute's.
Fermented acidity rather than mild pickling
Not impressive, but drinkable in a calm manner.
Japanese>English
haru
Made with rice grown in Aichi Prefecture
Full-bodied flavor
Can be drunk forever
Very good with food
Purchased at Nagakute Agurinmura
We bought two bottles, one with Kinshachi.
We compared them, but we liked this one better by far!
I think it was about 1700 yen.
Japanese>English
haru
Masuma is a hiya (room temperature in October).
Watery mouthfeel, clear, green apple taste, then alcohol taste, and finally bitterness follows.
The yeast is a flower yeast isolated from cherry blossoms, so I compared it to Kihei's Junmai-shu made with Kawazakura yeast, but they are completely different. Kihei's sake had an impressive lactic acidity, but this one has almost none. I can taste a little lactic acidity from pickles, but you may have to go looking for it to find it!
Dry, with a little ginjo aroma, but nothing spectacular.
Would go well with guts of Akinatai fish or something like that.
55 degrees hot.
Not much change in impression...
I wonder if the sour aroma becomes a little stronger and drier...
(I added this because it was totally different when I drank it a little later.
The sweetness and umami went up a lot.
Good with meals
33 degrees from 55 degrees
Japanese>English
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
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
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
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
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
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
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
haru
Feel the lactic acid
save for later
Japanese>English
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
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
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
