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とみーたとみーた

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Unspecified
11(61.11%)
Fudo
3(16.67%)
Ryusei
2(11.11%)
Suiryu
2(11.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Other
11(13.92%)
Fukui
10(12.66%)
Chiba
7(8.86%)
Nagano
5(6.33%)
Tochigi
4(5.06%)

Timeline

とみーたとみーた
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20
とみーた
A little cloudy, or is it due to the way it is squeezed? Pressed in a wooden tank First impression: "The rice feeling is amazing! It's not fruity, but it's silky and easy to drink! Despite the impressive mouthfeel, the well-balanced flavor and sharpness continues from the middle to the latter half of the bottle. There was a catchphrase on the menu that said it was "the best food wine," and it certainly seems to go well with all kinds of food! If I were to use a metaphor, it would be the receptive type! I happened to drink it with sakutome cheese, and it was a perfect match! ...By the way, it seems that the nama-shu is only available during this season, so I'm glad I got to try it (lol).
Japanese>English
とみーたとみーた
Shichida純米　無濾過生
Tenzan ShuzoSaga
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20
とみーた
Light yellow with a stylish green label! The melon is juicy with a full mouthfeel, and has a well-balanced umami mouthfeel with a sharpness that comes out slowly. The flavor and sharpness are not too assertive, but elegant! The balance is excellent, so I would rather enjoy it on its own while waiting for the next dish than as a sake during a meal😁.
Japanese>English
とみーたとみーた
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21
とみーた
Grape-like fruit aroma, a little mellow or flavor change with time since the bottle was opened(?). It has a good flavor and a fresh mouthfeel, followed by a crisp dry taste. This could be a good first drink, or a palate cleanser after a long day of cooking!
Japanese>English
とみーたとみーた
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13
とみーた
Gohyakumangoku, the most produced sake rice in the local Hokuriku area! Lack of depth? and I've been avoiding it lately, but I've rediscovered it! It has a gentle aroma, a simple taste in a good way, and goes well with Japanese food! Especially with wasabi! I realized that there is a new way to drink sake, which is to put the food in your mouth first, and then add sake to the aftertaste of the food...!
Japanese>English
とみーたとみーた
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15
とみーた
Junmai Ginjo Start drinking it at about the temperature of a chilled flower... It's fruity and fresh on the palate, more light than juicy, with a hint of rice flavor and a crisp, dry finish that goes well with sashimi! I'll wait for the temperature to rise a bit... Cool to chilled? The impression of mellowness and dryness is a little more reserved, with a pleasant umami and acidity, and I want the flavors of the food to intertwine with this pleasant aftertaste! I haven't tried it hot, but it should probably be good? (laughs)
Japanese>English
とみーたとみーた
Kirakucho辛口純米吟醸
Kita ShuzoShiga
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31
とみーた
It has a banana, fruity top note, and I drank it when it was cold, but I'm sure it would be delicious warmed up too... (but I haven't)! It doesn't matter what brand it is, but I wonder if the conventional wisdom that "dry sake goes well with fish" is slowly changing. Sweat... I don't think there are many sake that go well with soy sauce these days... I think it goes well with fish dishes, but I'm not sure if it goes well with sashimi (wasabi and soy sauce). I don't know. The phrase on the back label, "I want to drink a dry sake with umami", left a deep impression on me... I've gone off on a lot of tangents, but I like it as a sake! It's a bit like Hiroshima's Hoken.
Japanese>English
とみーたとみーた
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25
とみーた
The label design is based on the image of a fishing fire. It goes smoothly into the mouth and breaks off easily. I miss the feel of fire-pressed sake because I've been drinking only raw sake this season (lol). Mutsuhassen has a mellow image, but it has a dry and light taste with a good accent of sweetness.
Japanese>English
とみーたとみーた
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24
とみーた
I'll start with the supernatant on the rocks... yogurt, lactobacillus, yakult, sweet and sour, the anticipation of what it will taste like when the lees are involved builds! When the lees are involved, it looks just like yogurt or Calpis and pulls you into the image, you can taste the subtle ginjo aroma and a hint of rice flavor, how about on the rocks since the strength is low? I thought it was, but this one was novel and fun! It's a drink, but it makes me want to chew it, lol.
Japanese>English
とみーたとみーた
Atagonomatsu純米大吟醸　雄町
Niizawa JozotenMiyagi
2
とみーた
The aroma is milder than expected, slightly fruity, a bit creamy, very delicate sweetness and freshness on the palate, you may enjoy the delicate taste more by itself than with food.
Japanese>English
とみーたとみーた
Yamaboshi純米爆雷辛口原酒生酒
RokkasenYamagata
2
とみーた
The aroma is fruity, but somewhat unique. When you put it in your mouth, the sourness peeps out. In the first half, the rice flavor (weight) and the spiciness dominate the mouth a little later. It is not only dry but also well-balanced and seems to go well with dishes other than seafood.
Japanese>English
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