Mimurosugi純米吟醸 山田穂
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とみーた
Vinegariness like white wine
Japanese>English
とみーた
I drank it at about 10°C to 15°C.
Mild muscat, with a raw sake like acidity on the palate. There is also a mild mouthfeel derived from the rice, but I think the most impressive thing is that a crisp dryness shows up early on (^-^)
...Personally, I have an image that this type of sake will become sharp and crisp in the latter half.
You can taste the long aftertaste of the perfect match of acid and crisp dryness✨.
You can enjoy it with food in a cool and cold environment.
It's a very good wine and I want to try the other lineup, but for now I'll drink it at various temperatures😁.
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I'm sure you'll love it! 👍️
Japanese>English
Fusano Kankikuおりがらみ電照菊 3BY
とみーた
Junmai Daiginjo, Yamadanishiki
It's a 3BY, and it's supposed to be distributed at this time next year, but due to shortages and other reasons, it's available this year!
It's so rich! Isn't it like a daiginjo in a good way?
The sweetness of the rice and the acidity that spreads quickly make it worth drinking! It's delicious with fried food or brown food, and it's also good with light snacks!
It's also moderately crisp and tight ☺️.
Japanese>English
とみーた
Melon JuiceAn easy to drink sake with pleasant acidity and a clean finish.
Japanese>English
Uto大吟醸 山田錦
とみーた
Fruity, it's been a while since I've had a daiginjo, smooth and fresh on the palate, good for a toast, good with fish if you don't add soy sauce or wasabi, not as tasty as a junmai but gorgeous and delicious😋.
Japanese>English
とみーた
Brown rice, the smell of the rice mill, the
Japanese>English
とみーた
Yumesansui No.6 Yeast
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とみーた
About the temperature of hot sake
Japanese>English
常山 純米吟醸 玄達
とみーた
It's seasonal!
Mild.
Japanese>English
Ryusei八反陸拾 純米吟醸酒
とみーた
Haven't had a heated ginjo in ages!
Delicious! Maybe the waitress even knows how to put it on!
It's got plenty of rice flavor, and because it's a ginjo, it's not too heavy, so it goes in smoothly and finishes nicely...
I'd like to enjoy many glasses of it while sitting in a kotatsu and eating crab dishes (kani-nabe), probably because my hometown is on the Sea of Japan coast❗.
I started drinking it warmed up, but in the second half the temperature dropped and it felt more mellow!
You can also enjoy the temperature change 👍️.
Japanese>English
Ryusei生もと 備前雄町
とみーた
I didn't get to ask the waiter what temperature it was, but I'm guessing it was probably around the top temperature.
The rice polishing rate is 65%, but it drinks like it's higher!
It's more than good, it's delicious!
The umami is good! It has a moderate acidity. Good sharpness!
It's not as sharp when it's lukewarm.
At any rate, it's a great match for yakitori!
Japanese>English
とみーた
It's called Junmai Ginjo, but the rice polishing ratio is 49%!
It's a little cloudy because it's oregarame raw, and the aroma is soft. The taste of rice
I had a preconceived notion that raw sake would be difficult to pair with food, but this sake is very robust and will go well with many different types of food!
First of all, it was good with yakitori and ray-finned fish (^_^)
Japanese>English
とみーた
Juicy and fruity!
Easy to drink, 🍇 with a hint of grapey sweetness and acidity in the aftertaste.
Japanese>English