haru
It comes out with Ichinen Fudo.
This one is more gorgeous than
with baskets
Japanese>English
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haru
I like it.
My mother doesn't.
Unusually, they don't match.
Pairing
baskets of food served in a basket
simmered aichihime, taro and konnyaku with sweet and spicy sauce
Hyakkai-ne flying head
Steamed red chicken with egg custard
Grilled barracuda wrapped with eringi mushroom
Kitamori clam, akadori and apple with vinegared miso
Chestnut cheese and bean paste palace
Japanese>English
haru
Riedel Daiginjo Glass
Served at 30 degrees
Pairing
Haraji Wagyu Beef Steak
Beef Strawberry Sauce
Koji Rice type : Yumesansui
Kake Rice: Yumesansui Polishing ratio 30
(Alcohol content: 16%)
Japanese>English
haru
The wine came in a glass that reminded me of a Chardonnay, a wine that is very rich!
Yes, delicious!
Pairing, hot food
Autumn Salmon Stewed Stewed Salmon Balls in Dairy Sauce
and also goes well with
Japanese>English
haru
I forgot a little bit, ..,
I'm not good at haha.
Ingredients
Rice (domestic)
Rice malt (domestic rice)
In-house brewing alcohol
Rice used
Koji rice：Rice suitable for sake brewing
Kake rice : Yumesansui (Polishing ratio 45%)
Alcohol content
15 degrees Celsius
Japanese>English
haru
Delicious!
Pineapple type
strong flavor
I could smell the pool 🤣, but I felt it was
Mellow and packed with flavor.
love it!
Japanese>English
haru
Polishing ratio 30%!
I thought I smelled a hint of oak, but apparently it had nothing to do with it!
Sweet like cotton candy.
It has a strong umami.
Great!
Japanese>English
haru
Hourai, whatever you drink, is delicious!
No sourness
Strong sweetness and flavor
Hiya, 50 degrees, 78.6 degrees
All are delicious and stable even when warmed up.
Dense fruit
Lychee
Sense of gas
Japanese>English
haru
Rice polishing ratio 70
I was looking forward to it!
I tasted it before making snacks...
Steamed rice and fermented aroma when the bottle was opened. Expectations are high!
The umami is strong and the aftertaste is clean.
Seems to go well with meals.
It can be enjoyed as it is.
We first enjoyed it with hiya (about 20 degrees Celsius).
And it was 990 yen.
Excellent.
Yeast: Onogawa, brewer's yeast D121
Type: Junmai-shu
Ingredients: Rice, Rice Koji (100% Akita Sake Komachi)
Sake meter: +5
Acidity: 1.7
Amino acidity: 0.9
Alcohol content: 15
Japanese>English
haru
Not very floral.
Is the ginjo aroma there?
Not so much umami?
Might be good while eating.
Lower than expected
Japanese>English
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