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flos_lingua_estflos_lingua_est
インスタとXあります。 2024年下半期感動酒 山形正宗 夏ノ純米 あべ 楽風舞 本金 美青 にごり 仙禽 初槽 なかどり 山形正宗 雄町 仙禽 線香花火 廣戸川 山田錦 日輪田 秋あがり あべ 一本〆 風の森 山田錦807 真中 山城屋 濁 喜正 しろやま桜 吟醸生 篠峯 純米 うすにごり生 陸奥八仙 ヌーヴォー 直汲 澤乃井 辛口にごり

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485

Favorite Brands

16

Hall of Fame

abeSenkinShinomine

Most Check-in Brands

abe
44(14.77%)
Senkin
36(12.08%)
Shinshu Kirei
18(6.04%)
Yamashiroya
14(4.7%)
Shinomine
14(4.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
65(13.4%)
Tochigi
55(11.34%)
Nagano
42(8.66%)
Fukushima
38(7.84%)
Saitama
34(7.01%)

Venues With Most Check-Ins

尾崎商店 中央店
159(39.85%)
Koyama Shoten (小山商店)
46(11.53%)
雪乃屋 こぐれ酒店 入間店
32(8.02%)
ワインショップ沢屋
29(7.27%)
地酒のマツザキ 川越新宿店
26(6.52%)

Timeline

flos_lingua_estflos_lingua_est
abeYASOGIN SAKE β
阿部酒造Niigata
alt 1
alt 2alt 3
尾崎商店 中央店
114
flos_lingua_est
This is one of the different versions of YASOGIN SAKE, a special gin-based sake made in Abeno. The timing of adding gin is different: α is added at the end of the production process, while β is added before the pressing process called jyoban. If we were to use a chemical analogy, we would say that α is a compound and β is a mixture. In mathematics, the product (multiplication) is α and the sum (addition) is β. When I opened the bottle, it did not foam at all, not even a little bit. I was a bit surprised. When I drank it, it was... refreshing. The beta is in the mold of sake, but the alpha is not sake-like, and I feel as if I am drinking a cocktail. The way it is made is more like a cocktail. As the temperature rises, you will notice the light but quite thick flavor. I was very impressed by the difference between the two! I learned a lot more than the price and was impressed! I am glad I bought it!
Japanese>English
コタロー
Good evening, flos_lingua_est 🌙 This is the one I missed out on while initially wondering about it ‼️🤣Thanks for the math analogy and the difference in taste, very easy to understand 👍✨Both look delicious 🥳.
Japanese>English
flos_lingua_estflos_lingua_est
abeYASOGIN SAKE α
阿部酒造Niigata
alt 1
alt 2alt 3
尾崎商店 中央店
146
flos_lingua_est
This time we will compare the α and β versions, both of which were made by changing the timing of adding gin. The α is made by adding YASO GIN at the last step of the brewing process, called tomeshi-brewing, in which koji mold, steamed rice, and water are added. Last time it took a while to open the bottle, but this time it was opened immediately. From the aroma, it is already exciting with various organic aromas that are not typical of sake. The lemony acidity and grapefruit-like bitterness give it a thickness that does not end with freshness. The spicy and herbal character of the gin adds to the botanical taste. The citrus and herbaceous image is a combination of citrus and lemongrass. The price is 2,750 yen, so it is not a drink for those who want to drink a lot, but I had the impression that it has a rich taste and performs well. Together with the beta mentioned below, it impressed me as a delicious and intellectually stimulating product!
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
雪乃屋　こぐれ酒店
156
flos_lingua_est
When I asked for a recommendation for a sweet and sour tasting sake, this was the one that was introduced to me. I also like many sakes from Kanagawa such as Matsumidori and Zanzou Horai, and I like hard water brewing, so my decision was made immediately. As the title says, it is made with Rinko Acid 77 yeast, which is said to produce a lot of malic acid. Hirasen also often brews with this yeast. I am ashamed to admit that until now I did not really know what malic acid tasted like, but I think I actually quite like it. I've always said I wasn't good at pineapple or apple-like sake, but I guess I liked apples... I'm not sure anymore... I guess I still have a lot to learn lol I was surprised when the cork blew out the moment I opened it. That doesn't mean it's shrieky, but it's very tasty, especially on the first day, with a subtle petite mouthfeel, similar in taste to about the second day of abe... The minerality is one of the strong points of this sake, and the way the "hardness unravels," as the manager put it, is brilliant. The bitterness is also very natural as it is almost astringent. If you are looking for a sweet and sour type of sake, this is a must try!
Japanese>English
flos_lingua_estflos_lingua_est
Fukuumiレイホウ にごり生酒にごり酒
Fukuda ShuzoNagasaki
alt 1alt 2
スタンディングバー マツザキ
158
flos_lingua_est
It was a Fukkai nigori that I had enjoyed so much before, last time with Yamadanishiki and this time with a sake rice called Reihou. It was so good that I didn't want to miss it, so I bought it right after its release and let it sit for a while. Hmmm? The aroma is sweeter than I expected. When you drink it, the harshness of the alcohol stands out... I drank it in a wine glass with the kink in it, but it's not easy to drink. So, I transferred it to a katakuchi and then drank it at a leisurely pace with a boar's mouth, and it was quite tasty! It seems to go especially well with miso, and even miso ramen brings out the potential of the sake. It is not sweeter than the aroma, and the model-like flow of the sake, with its sizzling mouthfeel, the umami and lactic acidity from the cloudiness, and the guttural bitterness that comes out at the end, gives us a sense of security. The same may be true of other sakes, but the expression of sake can easily change depending on how it is drunk (sake cup, temperature, and food). Perhaps that is why we are so attracted to sake.
Japanese>English
ジェイ&ノビィ
Hi flos_lingua_est 😃 I enjoy drinking sake in different ways by looking at the "expression of the sake" 😌...it is indeed a big part of its charm 😙.
Japanese>English
flos_lingua_est
Hi Jay & Nobby, ☀️ It's fun because it's not just about drinking: ☺️ Maybe it's the same with relationships in the sense that we change our responses based on the expression on the other person's face!
Japanese>English
flos_lingua_estflos_lingua_est
Hirotogawa純米にごり純米生酒にごり酒
Matsuzaki ShuzotenFukushima
alt 1alt 2
たつみ清酒堂
171
flos_lingua_est
This is a bottle of nigori from Hirotogawa, released in 2024.12. To be honest, it was quite difficult to obtain this season. To be honest, it was quite difficult to get it this season. It sold out in no time... I went there first thing in the morning on the second arrival and was finally able to buy it! I opened the bottle six months later in June, so I was pretty naive about the fizz, but right after I opened the bottle, it started to slowly bubble up and finally blew up! I was reminded once again of the strength of the bubbles. Although it is a December saké, it is not a bad saké no matter what time of year you drink it! It is very tasty and goes well with strong flavored meals in winter, and in summer you can feel its freshness! It has an excellent sense of balance between sweetness, flavor, and acidity. It's a great example of what I'm talking about. I can't write much about it because I drank it so fast, but I hope you will forgive me if I say that this is the maximum praise I can pay to a delicious sake, as always.
Japanese>English
flos_lingua_estflos_lingua_est
Tenbi純米吟醸純米吟醸
Choshu ShuzoYamaguchi
alt 1alt 2
雪乃屋　こぐれ酒店
156
flos_lingua_est
The last time I bought Hakuten, it was highly praised as a raw sake, but this time it was hi-iru. I bought it with half a mindset and half an expectation that because it was hi-iri, which is different from nama, it would be totally different from hi-iri, the dry taste. The moment I opened the bottle, the cork flew open with a "pop"! What was that? This is fire-ground, right? I was puzzled, but when I smelled it, the aroma was as wonderful as when it was fresh. It was like a refined flower, like a sweet sake, and I realized that I like this kind of aroma. When I sipped it, it was different from the raw chili, but it had a very clean and smooth texture. There is no drag from the moment you swallow it to the moment you swallow it. As for the aroma, it is the same whether it is raw or hi-iru. It is just delicious. That's all there is to it. It is a food sake that is exquisitely in the line of what is "delicious" to drink by itself. I tried it with various meals, and my impression is that it goes better with home-style dishes with a bit of flavor than with light dishes. For fish, I personally liked it with grilled fish rather than sashimi, which was a surprising combination. Recently, more and more breweries are making little difference between hi-ire and nama, and Choshu Shuzo is no different.... To be honest, this Hakuten is one of the most stable bottles of one of my most favorite tastes, and I was so impressed that it may be the best tasting one right now.
Japanese>English
flos_lingua_estflos_lingua_est
Shinomineろくまる 山田錦 うすにごり 生原酒純米吟醸原酒生酒にごり酒
Chiyo ShuzoNara
alt 1alt 2
水新酒店
160
flos_lingua_est
There are so many different types of Shinomine that I haven't been able to release them fast enough or find the refrigerator space to purchase them, but I still wanted to get my hands on this one. In fact, it was my personal sake of the year two years ago, and as it turns out, this year's was also outstandingly delicious. First of all, the aroma is very ladylike, with a gorgeous Capriccian aroma, and there are none of the strange peculiarities or bad points characteristic of Capriccians. It is a great food wine, and even though it is a capsule type, the sensation of drinking it is more like a vinegar-iso sensation (although I don't know the actual reason for this). It is not a lot to drink by itself, but with a meal, it is a delicious drink that will awaken your eyes. It goes well with meat. This is amazing! I will definitely buy it again next year when I find it! As for this year, it wasn't a "rise to the top," but rather the second day was by far the peak. Personally, I expected it to rise, so that was disappointing, but it was still too delicious, so I was very satisfied.
Japanese>English
fukuchane
This is seriously delicious!
Japanese>English
ジェイ&ノビィ
Good evening, flos_lingua_est 😃 Rokumaru! We too finally got to drink it last month: ‼️ It definitely looks good here too 😋. I was told at the liquor store that it was a bit hard, does that mean it's butt up?
Japanese>English
flos_lingua_est
Hi fukuchane ☀️ I'm so glad you can relate! It's seriously delicious and I'm sure I'll be repeating it!
Japanese>English
flos_lingua_est
Hi Jay & Nobby ☀️ As you said, I described it as a butt up, as it was firm at first and gradually mellows out day by day! I think it was the other way around when you drank it, lol. I like it because it is like Shinomine, it is delicious even when you change the taste!
Japanese>English
flos_lingua_estflos_lingua_est
abe一本〆 純米吟醸 タンク2号純米吟醸生酒おりがらみ
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
153
flos_lingua_est
Ipponjiki of Abeno, which may be my favorite sake. The taste of abe is meek, or rather, it is an easy-to-understand and delicious sake that sticks with beginners. I tend to let my favorite sake sit for almost a year, but if I drink it in June, it's still better than usual. From the moment it is poured, it smells like abe. This, this, this! My favorite one! Not just the aroma...it's the kind I love to include. While stimulating the palate with chiri-chiri-chiri-shuwa-shuwa, the main role switches from sweetness to umami on the way. How can a drink with sweet and sour bananas and a lactic acid taste schwish be so delicious? Just looking at the text, it doesn't look delicious, but it's outrageous, it's also crazy delicious! When you drink only the top clear, what you can tell is that the unique fruity acidity supports the backbone of the drink. Is this really 12 degrees? Isn't it too much to drink? Abe has evolved one more thing, hasn't he? It's expensive, but I guess it can't be helped. If they serve something this good, I have no choice but to forgive them. LOL! I gave it to a beginner and he said it tasted good, though it has a sake feel (compared to the capsule type sake). I didn't even notice it anymore, but it's a food sake as the label says...
Japanese>English
flos_lingua_estflos_lingua_est
Denshu特別純米 山廃特別純米山廃
Nishida ShuzotenAomori
alt 1alt 2
149
flos_lingua_est
This is a Yamahai of Tasake, which I have never had before. I mean, Yamahai itself is not a major brand, so I have never had that much of it. However, the Tengu Mai I drank on a trip was delicious, so I have a good image of it these days, and I have been looking forward to drinking it ever since. But I bought it more than a year ago, so I wasn't really excited about Yamahai at the time, lol. It has a gorgeous aroma that is typical of rice wine and sake from the Tohoku region. But as one would expect from a special junmai, it has a very pleasant moderation. It has a characteristic acidity, as if to say, "This is what I am looking for in a Yamarai," but without any peculiarities. It has a powerful body and a definite umami flavor...yet it has a calm and cohesive texture on the tongue. The end result is tangy and crisp. What a good balance! I felt it would be good even if it was warmed up, so I tried it and was right! It is a wonderful product that can be served by itself or with a meal!
Japanese>English
flos_lingua_estflos_lingua_est
Fusano Kankiku寿限無50 -Hazy Moon-純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
alt 1alt 2
長塚酒店
170
flos_lingua_est
I thought it was Kangiku with an unfamiliar label, but it was a new product! I'm not really after Kangiku, as I'm fine with Sengoku, Abe, and Kaze no Mori, but I'd still like to try it if it's recommended to me. I'm not really after Kangiku, but I'd still like to try it if it's recommended to me. It has a gorgeous aroma of tropical fruits like Kangiku, a sense of lactic acid bacteria drink, and a sweet and sour taste that is a royal taste. Simply put, it is exactly like Kangiku, but everything is better than usual! All Kangiku is delicious, but I think they are all similar in direction, so I think they have a similar taste. However, it seems to be a little different for this Jukinmu. As an iso lover, I think that the aroma is not too strong, so it is very capsule-like but very elegant. For those who like Caps, it may be a little lacking. The sweetness is also moderate for a chrysanthemum. I like the middle taste, which I can't tell if it is sweetness or umami, so I like it a lot for a Kangiku. The ogara-mi is also tasty with more of a Kangiku flavor! I feel that it is more satisfying than drinking premium sake. It was impressive to see the difference in the character of the sake! Please do it again next year...!
Japanese>English
flos_lingua_estflos_lingua_est
Hakkaisan特別純米原酒特別純米原酒
Hakkai JozoNiigata
alt 1alt 2
地酒のマツザキ 川越新宿店
158
flos_lingua_est
I've almost never had a standard local sake from Niigata. This is my first time to drink it properly. Is it still light and dry? When I poured it into a tin cup with little aroma, I was surprised to find a gorgeous aroma. I was surprised that it has an aroma, but since it is a capsule type and the aroma is quite strong, my brain is confused at this point. I thought it was yeast No. 18. Then, when I sipped it, I was even more confused by its strong flavor! If you think about it, it is 17.5 degrees Celsius, so it is not just a gorgeous aroma as the specs say. It is full-bodied and quite mellow. I checked it out and it recommends drinking it on the rocks or in the freezer, chilled to the point where it doesn't freeze. It is indeed delicious at this level! Right after opening it, it is as good as premium sake. It is interesting how it becomes a completely different sake after that. I might want to drink it if it were directly pumped... After the change, it became an interesting sake with a rich dry taste. Personally, I think it is good to drink it with added water. On the third day, it becomes gorgeous again...all the flavors are delicious! I was very impressed with this bottle, coupled with the easy-to-understand instructions on how to drink it!
Japanese>English
flos_lingua_estflos_lingua_est
Senkinクラシック生酛原酒無濾過
せんきんTochigi
alt 1
alt 2alt 3
尾崎商店 中央店
159
flos_lingua_est
This is the first classic after the return to Edo. It seems that Zero is a draft sake and Ichi Shiki is a hi-iru sake. I couldn't buy the Zero because it was sold out immediately, so I waited patiently for the release of the classic Ichi Shiki and now I have it. ...... is very bubbly! This is hi-iru, right? It's a raw sake, right? LOL! ...... It has a strong freshness! This is Hi-ire, right? It's a raw sake, right? LOL! At this point, I was convinced that it was a winner! Even though it looks so fresh, it has a calmness and mellowness to it, and there are no corners on the palate. This sweet and sourness, as if you bit into a whole fruit...this is it...this is what Sengoku was all about! Really easy to understand and meekly delicious! LOL! I had a premonition of this when I drank the first modern tank after the return to Edo, but this is an evolution beyond my imagination. It is clearer and sharper than the first time I drank Sengoku around 2015, but it seems to bring back the shock and excitement of that time. And I don't know why, but I don't get drunk at all, so I end up drinking more than usual. Is there alcohol in it? LOL! I think this is the "classic" Sengkyo, which is exactly what I was looking for in Sengkyo, but with the added technology of today. I am very happy and impressed!
Japanese>English
ジェイ&ノビィ
Good morning, flos_lingua_est 😃 Sentori Classic with Edobari! That's a very hot review 🤗I would love to see you drink Zero draft when this happens: ‼️
Japanese>English
flos_lingua_est
Hi Jay & Nobby, ☀️ It was pretty hot because it reminded me of Sentori when I liked it the best: ☺️💓 Yes, I'm glad you enjoyed it! I will definitely drink it! I'm really looking forward to the end of year zero now!
Japanese>English
flos_lingua_estflos_lingua_est
Shinomine愛山 純米 うすにごり生原酒純米原酒生酒にごり酒
Chiyo ShuzoNara
alt 1alt 2
酒商山田
158
flos_lingua_est
I had an image that Aizan somehow goes well with cappuccinos and sweet sake, but this sake, contrary to that image, is quite dry and has a great sharpness! It is super dry! And the bitterness is strong within the range of elegance! And the bitterness is as strong as it is elegant! LOL! As the temperature rises a little, the unique flavor of this sake becomes apparent... This is very tasty! If you drink it in a wine glass or tin, I think the dryness and vigor of the sake will stand out too much, so I personally recommend drinking it in an inokuchi (cup) or ceramic cup. The crispness of the outline is more rounded. It is also good to drink it warm. In fact, it shows its potential more when drunk warm. The spiciness is softened and the umami gently expands. The slight rummy taste is still present, and the balance is at its peak. I would definitely pair this with Chinese food! After all, it is Szechuan bean curd, isn't it? I can't get enough of it!
Japanese>English
flos_lingua_estflos_lingua_est
Shinshu Kirei純米吟醸 山恵錦純米吟醸
Okazaki ShuzoNagano
alt 1alt 2
166
flos_lingua_est
It has been a long time since my last visit to Shinshu Kamerei. It has been about one year. I have been saving it carefully, so I don't know when it was produced even if I look at the label on the back of the bottle. However, I bought two bottles the year before last and never drank them, so I think it was made in 2023... I don't remember at all... lol The aroma is just a gentle pineapple and apple-like aroma. It seemed a little sharp right after taking it out of the fridge, but after 5 minutes, the temperature rose a little and it became milder on the palate at once. It's so good! I am often troubled by the capsule aroma, but I can drink it with no worries when it has such a gentle aroma. What is surprising is that even though the lot was made 2 to 3 years ago, it has not lost its freshness. I thought it would be more matured and extremely calm, but I was surprised by its freshness, which was different from my imagination! Among Shinshu Kamerei, Yamae-Nishiki is unique in that its standing aroma is not too gorgeous, and its taste has a strong astringent and bitter flavor. That is why only this one seems different compared to the others. However, by the third day, it has a popular aroma that is typical of premium sake.
Japanese>English
flos_lingua_estflos_lingua_est
Zarusohorai男の夢 純米吟醸 槽場直詰無濾過生原酒純米吟醸原酒生酒無濾過
Ooyatakashi ShuzoKanagawa
alt 1alt 2
望月酒店
132
flos_lingua_est
Purchased on 2025.04.30 I'm having a hard time finding Zanso Hourai's standard dry Junmai, when is it released every year? Aside from that, I was finally able to buy Mochizuki Shoten PB! It is probably not very sweet by design to begin with. But the umami is quite robust, and although it is very drinkable, combined with the alcohol, it is easy to drink at a light 13 degrees Celsius. It is between medium and dry, and its acidity makes it even fruity, so it has a white wine-like flavor. Among the recent wines I have had, Takezumi's tank-kuchi naojume is very similar! The other two I have had so far are the 2022 Matsunotoshi Omachi Unfiltered Unrefined Nama-shu and the 2022 Shoryu Horai Kimoto Omachi Tank-guchi Naojime, which also seems to be very similar. Banana, melon, rummy aroma, strong umami and acidity, weak sweetness and standing aroma...I like this kind of sake...in the end! LOL! I don't remember much because I drank it all up so fast and after finishing it, I regret why I didn't warm it up... It must have been delicious because it's not a glamorous umami type sake... I'll save it for the next time I drink it...! I will save it for the next time I drink it!
Japanese>English
flos_lingua_estflos_lingua_est
Gassan智則 純米吟醸 直汲中取り 無濾過生原酒純米吟醸原酒生酒中取り無濾過
Yoshida ShuzoShimane
alt 1
alt 2alt 3
望月酒店
157
flos_lingua_est
Purchased on 2025.04.30 I have a friend who got into sake last year, and we decided to go shopping for premium sake with him, but neither of us is only interested in that, and we both wanted to buy other sake as well, so we decided to introduce each other's sake recommendations. Here is one of them. It has a gorgeous tropical aroma, as recommended by my friend who loves hana-yori. Surprisingly, it also has an alcoholic aroma, so it seems to be tasty and drinkable! It has a freshness that may or may not come with a slight sizzle. It has a cider-like flavor, which may be due to the characteristics of the alcohol. It also has a pineapple cider-like flavor due to the capoechi-style ginjo aroma that everyone loves. At first impression, it was a typical good pineapple type sake, but once I discovered the cider taste, the saké went on and on and on and on. Sake like this tends to peak at the beginning, but I was surprised at how the flavor increased! So this was a Gassan brewery to begin with! I had avoided drinking sake since I drank a classic hi-iru sake when I first started drinking sake, but as expected from a famous brewery, it was delicious!
Japanese>English
flos_lingua_estflos_lingua_est
山の壽ヤマノコトブキ グッドタイムズ ひみつおりがらみ
Yamanokotobuki ShuzoFukuoka
alt 1
alt 2alt 3
酒商山田
176
flos_lingua_est
I have been interested in this brand for a long time, but never had a chance to drink it. I was also interested in the Good Times series because of the cute girl on the label, but I missed out on it in the winter and was finally able to buy it as a spring sake! The taste is just as cute as the cute label, and the sweetness, flavor, and acidity are well balanced in this spring sake. I have an image of spring sake as being half-baked and relatively undrinkable, but lately I've been really liking it. I had the impression that it was fresh and people who like it would like it, but at worst, the taste was still a bit rough. But by the third day, it all comes together and is super tasty! The peach aroma and the sweet and sour taste are easy to understand, and the gentle mouthfeel on the third day is also very good, as if it represents the fruity spring weather. The taste from the third day onward, which was quite different from the first two days, was delicious and surprising in a good way! I thought it went well with the lively and seasonal flavor of spring cabbage and early summer vegetables such as okra. It was not bad with hamburger steak, but I think it would be better with roast beef.
Japanese>English
flos_lingua_estflos_lingua_est
Yamagata Masamune横山よこおし 袋吊り 直汲 純米吟醸 雄町純米吟醸おりがらみ
Mitobe ShuzoYamagata
alt 1alt 2
地酒のマツザキ 川越新宿店
179
flos_lingua_est
I have been hooked on Yamagata Masamune since last year. I am aware that the brewery brews sake that has a good balance between classical and modern flavors, and also has a quality and robustness to it when the aroma is gorgeous. The aroma of the same sake changes depending on how it is pressed, and of the two methods, "tateoshi" (wooden tank or tub pressing) and "yokoshoshi" (automatic pressing machine like a yabuta), the latter is shown here. Is it a vinegar-iso type with a hint of banana or melon and magic ink? When you drink it, it is like a rumney...well-balanced! You would think that a balanced sake would generally be a dry sake, but it is more of a umami type sake. But it also has a gorgeous flavor with its umami acidity, aroma, and gasiness, and while you might think it has a strong sweetness, everything is in moderation, so it is not excessive. That is why it has a good balance! It is interesting that the aroma gradually changes to juicy and fruity rather than the impression you get immediately after drinking it. This is a model of a delicious sake that I feel anyone would like. There is no need to be particular about what you eat, it goes with everything. Sorry for the mess, but even though it was May, I tried it with kimchi nabe, and it went perfectly with it! Even if you include Jyushiyo, it is my favorite brand of Yamagata sake.
Japanese>English
flos_lingua_estflos_lingua_est
Fusano KankikuOCEAN 99 Series 凪 - Spring Misty - うすにごり無濾過生原酒原酒生酒無濾過にごり酒
Kankiku MeijoChiba
alt 1alt 2
雪乃屋 こぐれ酒店 入間店
179
flos_lingua_est
Kangiku is a sake brewery where all the sakes are seasonal and limited edition. That's why I don't know which one to drink lol. I bought it when I happened to see it introduced on a YouTube channel as a recommendation for spring sake. The aroma is rumney and apple...but it's not a cider either. It is a very popular fruity type with an additional pineapple aroma when you include it. Despite its gorgeous aroma, it is surprisingly dry and smooth on the palate. I personally prefer this one because it is drier than you would expect from just the supernatant... lol... When mixed with the tailings, the sweetness and umami come out and become well-balanced. This is the original form... This one seems to be more popular than the supernatant only. Personally, I think it is best to finish it as soon as possible. 3 days is not bad, but the best condition for this sake to be at its best is 2 days. After that, I felt it was sweeter and had more of a cloying taste, so I guess many people would rather drink it that way. In general, it was very tasty! Kangiku is always great, no matter when I drink it...
Japanese>English
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Seiko武の井 STAR GAZER純米吟醸原酒生酒無濾過おりがらみ
Takenoi ShuzoYamanashi
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尾崎商店 中央店
168
flos_lingua_est
Take-no-i Stargazer is here again this year! It looks like a summery looking sake, but its release is in February. I see, it's a winter stargazer. I feel a little sorry for it, but I will enjoy it again this year without worrying too much about it (laugh). The aroma is elegant, with an acidity reminiscent of citrus, which is characteristic of No. 7 yeast. When you taste it in the mouth, it is very fresh and beautiful, with a sake quality that complements meals. The freshness and clear transparency will inevitably roll off your tongue. It is not a dry and light sake, but rather a sake that can be enjoyed on its own, with the umami flavor disappearing and reappearing with the acidity, rather than expanding. The acidity is felt and ends slowly with a firm bitterness, which, combined with the aroma, gives it a lime-like impression. Hitogokochi sake is not too strong, so it may be my personal favorite sake rice. Rather than a starry sky like a meteor shower, it is more like a night sky that can be seen in a dark place, such as in the mountains of Yamanashi without lights on an ordinary day. It is not flashy, but if you watch it carefully, you will have a long-lasting afterglow, similar to the starry sky. It was delicious again this year!
Japanese>English
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