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インスタとXあります。 2023年下半期感動酒 クラシック仙禽雄町 阿武の鶴 活性おり 荷札酒 月白 仲汲み あべ 夏酒 黒澤 純吟 美山錦 無濾過生原 赤武 琥珀 赤武 F New Born 黒龍 秋あがり 残草蓬莱 辛口純米 緑 槽場直詰 獺祭 新生 純大45 天覧山 DOVE 醸す森 純吟

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Shinshu KireiabeSenkin

Most Check-in Brands

abe
31(13.42%)
Senkin
27(11.69%)
Shinshu Kirei
16(6.93%)
Hijiri
12(5.19%)
Aramasa
11(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
46(12.37%)
Tochigi
43(11.56%)
Nagano
38(10.22%)
Fukushima
34(9.14%)
Saitama
28(7.53%)

Venues With Most Check-Ins

尾崎商店 中央店
104(35.25%)
Koyama Shoten (小山商店)
38(12.88%)
雪乃屋 こぐれ酒店 入間店
30(10.17%)
ワインショップ沢屋
29(9.83%)
地酒のマツザキ 川越新宿店
19(6.44%)
profile iconflos_lingua_est
Shinshu Kirei金紋錦純米吟醸
Okazaki ShuzoNagano
150
flos_lingua_estI bought it at a brewery during a two-week vacation in May, when I took a trip to Shinshu on a whim in the morning. The aroma has a delicate apple aroma. When you sip it, you can tell that Shinshu Kamerei has finally come this far. It's like a Jyushiyo already. The aroma is not the banana or melon type that I like, but I can clearly say that I like it. It's the softness, gentleness, and mellowness of the flavor. I can say that this is also the reason for its softness, gentleness, and mellowness. That's why it's amazing! I bought it in early summer, and even though I walked around a lot at room temperature during the day, it didn't deteriorate at all and stayed fresh. It even seems to be slightly chilled on the first day of opening the bottle. From the second day, it has the usual apple-like Shinshu Kamerei flavor. Although the impression of the first day cannot be surpassed, it tastes great for 2 to 4 days without getting dull! It is getting harder and harder to buy Shinshu Kamerei itself, so I personally think that the three bottles left in my refrigerator may be the last.
Japanese>English
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AkabuF NEW BORN吟醸生酒
赤武酒造Iwate
長塚酒店
154
flos_lingua_estAkabu's new sake (?) "Amber" was too good for autumn sake. The sake is a ginjo-shu. It has been a while since I have tasted a sake that is not junmai (pure rice). The aroma is slight, but not strong enough to describe. It smells of peaches and apples. As the temperature rises, it becomes brown sugar-like. What is this? Moist and soft...! The brown sugar-like richness and sweetness are present, but it is moist and soft, so there is no unpleasant feeling at all! This brown sugar and pear/melon taste is Akabu's style, as it was in the autumn sake. There is no particular sense of fizz, and again, I thought it would be more sake-like, but it is just beautiful. I thought it would be more like sake, but it is just beautiful. The very rounded mouthfeel leads to the beautifulness, and it is quite different from what I imagined, in a good way! It doesn't lose its meloniness for about a week. It is a beautiful sake with a soft mouthfeel and is delicious all the time, either on its own or with a meal...! The quality of this sake, which lives up to its reputation, is unbelievably impressive. It doesn't matter if it is junmai or not, what is good is good... I was very impressed!
Japanese>English
ジェイ&ノビィGood evening, flos_lingua_est😃. This is a hot review that conveys the deliciousness of Akamu very well 🤗Good food is good food ‼️ that's right! We want to be impressed too 🥹.
Japanese>English
flos_lingua_estGood evening, Jay & Nobby! I wish I could impress you regularly 😌✨. I'm a bit of a hot mess lol. I know it paired with the drink I was having before it, but it was sweet and I haven't been into it in a long time 😳.
Japanese>English
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Hidakami秋上がり純米
Hirako ShuzoMiyagi
Koyama Shoten (小山商店)
155
flos_lingua_estI had the impression that Hidakami produces well-balanced dry sake, which should be my favorite, but I have not had much luck with it because there are not many stores around where I can easily buy it. I wanted to drink it so much that I went after it as soon as it went on sale. I think I bought it at the same time as the Shinomine Norokumaru Autumn Sake. I remember that there was a lineup of newly arrived autumn sake at the store. The aroma was like melon, grain, gyuhi, shiratama (white bean curd), or baked bread, which is often found in sake with strong flavor. This is absolutely delicious! If you drink it casually, it is just a dry sake with a hint of alcohol, and you don't feel anything in particular, but if you drink it with a meal, the melon-like aroma with a tangy spiciness is very delicious! It is interesting to note that it can be drunk cold or warmed without much change in impression. I personally recommend warming it up a little stronger and then drinking it slowly so that you can enjoy it until it cools down. It goes especially well with grilled fish when warmed! It also went well with croquettes that I received as a gift!
Japanese>English
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Ohmine Junmai3粒 無濾過生原酒 山田錦 Ohmine 3grain純米大吟醸原酒生酒無濾過
大嶺酒造Yamaguchi
地酒のマツザキ 川越新宿店
151
flos_lingua_estThis is my second Omine since I bought a cup of sake some time ago. I had a good impression of this sake because it was so delicious even though it was in a cup, but I had been avoiding it because it is not easy to buy. I heard that this unfiltered raw Yamadanishiki sake was very well received, so I bought it anyway without looking at other sake, lol. I don't know how to describe western Japan's sake, so to use a metaphor from eastern Japan, this fruitiness with hints of apple, muscatel, and white peach is like a sake from Nagano! It has a very rounded and gentle mouthfeel, like a Shinshu Kamerei. In other words, it's really delicious! Daimine is amazing. The freshness, sweetness, umami, and richness like brown sugar make it a monster sake that the more you savor it, the deeper you will get into it. The closest I've had so far is Tenryohai Shiboritate. No wonder it has a big fan base, and I may end up chasing after it. The lightness of the 14.5 degree alcohol content makes it easy to drink without even thinking about it. It has three times the alcohol content of beer, so it's dangerous, dangerous, dangerous!
Japanese>English
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Yamasan初雪純米原酒生酒無濾過にごり酒
山三酒造Nagano
Koyama Shoten (小山商店)
148
flos_lingua_estI drank it in September, so it's actually a warehouse review. This is a Junmai-shu from the revived brewery Yamazan Shuzo in Ueda City, Nagano Prefecture, which resumed production in 2023, so this is their first year's production, and I was curious to buy it because of its good reputation. The first thing that comes to mind when we think of Ueda is Shinshu Kamerei, and since the competition has become so nationally famous, it seems that it was even crushed by Shinshu Kamerei in the first place.... From the standing aroma, you can taste apple, muscat, a little lactic acid, and a touch of alcohol. The first sip is quite stimulating, with a slight fizz that seems to come up from below. The acidity stays in the mouth from start to finish. This lactic acidic taste is very Abe-like. The sweetness is surprisingly restrained, but the umami is so strong that it gives the illusion of sweet and sourness, which is also very Abe-like. The fragrance and richness are like Mutsu Hachisen. In fact, the bitterness is there, but it is hidden by the sweet...umami and sourness. That is why it is so drinkable. If you are looking for a sake that is easy to understand and tasty, but not forgetting the sake-like character, you will like this. I don't think there has been a sake of this high level in the first year of its revival since Koei-Kiku. Personally, I prefer it a little more refreshing, so I will try Jungin next time!
Japanese>English
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黒澤純米 穂積 蔵熟生酒 令和4酒造年度自社栽培米・蔵付酵母仕込純米生酛生酒
黒澤酒造Nagano
丸屋酒店
135
flos_lingua_estI found myself surprised to find myself drinking Kurosawa for the fourth time this season! It seems to be a sake that was made this year and kept for about 3 months in the brewery. The brewery does some interesting things like dam aging, but I don't know if they are good at aging. The umami is very strong with the alcohol taste! It is a bit too strong or too thick on the first day, so I prefer to drink it with something strong flavored or on the rocks. It has a sour and fruity taste. But it is still a classical flavor, so I will remind you of that. LOL! I think Kurosawa is good with Chinese food because of its strong flavor, richness, and acidity. From the second day, it becomes a little softer and tastier day by day. There is more than one variation of umami. Although it is a draft sake, it is clearly tastier when drunk at close to room temperature! From the third day, it becomes a bit harsh, but when you warm it up, the umami comes forward and it is easy to drink and delicious!
Japanese>English
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Kazenomori露葉風 507純米大吟醸原酒生酒無濾過
Yucho ShuzoNara
尾崎商店 中央店
141
flos_lingua_estThe relay with the name of the forest, "Wind Forest" from "Brewing Forest" was unintentional and I suddenly noticed it and smiled. This is my first time to try Rohafu, and while I was torn between 507 and 807, I went with 507 this time because of the encouragement of the word that it is relatively dry. I hope I can buy 807 next time! The standing aroma is a bit acidic and reminds me of the natural flavors of fruits and vegetables. The peachy overtones are delicious. There is a sweetness, but it is very elegant and not at all cloying. The slight tangy mouthfeel, typical of Kaze no Mori, is also refreshing! It is sweet enough to drink by itself without food, yet has enough sharpness and umami to pair with food. On the third day, the piquancy is gone, but a little sake-like flavor emerges and it is no longer just easy to drink; on the fourth day, it is both easy to drink and sake-like, which I like a lot! The label on the back says that the opposite of complexity is subtlety, but it seems somewhat strange...but I guess it fits if you think of subtlety as finding the slightest difference in clarity! LOL!
Japanese>English
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kamosu mori純米吟醸 生酒純米吟醸生酒
苗場酒造Niigata
長塚酒店
138
flos_lingua_estI thought I'd probably drink Brewing Forest someday, but I didn't think I'd ever have the chance... But after reading your review here, I suddenly felt the urge to drink it, so I went to the restaurant for the first time. ... I can't really imagine what it tastes like because there is surprisingly little standing aroma, but I guess it's kind of strong and umami. When I sipped it... how easy to understand and how delicious it was! The fruity sweetness is delicious! Absolutely everyone loves it! It is fun to see the sweetness change to umami in the middle of the bottle. It's fun to see how the sweetness disappears, and to realize that the acidity is the reason for this! The freshness and clarity of the acidity, somewhat like that of a soft drink, comes from the middle to the end. The end is a bitter and pungent taste that finishes with a kick. The length of the aftertaste is medium. It is a wonderful sake that people would drink this sake whenever they want to drink sweet and tart sake. The price is also very reasonable, as a 300ml bottle costs about 800 yen, and a No. 4 bottle costs about 1,650 yen. To be honest, it is similar to Abeno Jungin Nama, but the price for this flavor is quite shocking, and combined with the good cost performance, it is very impressive!
Japanese>English
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abe野田 2022-2023純米吟醸
阿部酒造Niigata
尾崎商店 中央店
128
flos_lingua_estThe only abe I've been drinking lately has been the "abe" series, but it's been a while since I've had a field-specific series. I checked and the last time I drank this series was 2018! According to the manager, the field specific series itself has a classic sake quality compared to the Abe series, and among them, Noda is made quite dry. It is made with no added yeast, but this season it has a caproic acid-like aroma of muscat and flowers, and it is possible that the yeast from another sake may have gotten mixed in. The aroma is definitely not Abé-like, but it is a very elegant aroma, and I think it can be enjoyed by all types of people. It has a moderate strength of capsule aroma, and it even makes me nostalgic for the kind of sake I used to like when I first started drinking sake. It is very beautiful with a sweet flavor that is free of impurities. When the acidity is cut off by the sweetness, the bitterness comes out and disappears. Personally, I like it when it is well chilled because it tastes better when the capsule character is weak. When I drink it, I pour a little and put the bottle in the refrigerator.
Japanese>English
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abe純米吟醸 2022-2023 仕込ロットvol.3純米吟醸
阿部酒造Niigata
尾崎商店 中央店
138
flos_lingua_estAs it happens, I'm on my 100th brewery review and caught up with the sake I'm drinking now! I took a few months off so it was hard to catch up lol. Now, the abe. I want to drink Abe soon. My mouth, body, and brain want me to drink Abe. Today, too, I am on my knees to my liver, painfully aware of my weakness in not being able to resist my instincts... and I will have it! I'm going to have it! Yum, yum! To tell the truth, I have not been able to distinguish the aroma very well lately... If I were to say "ginjo aroma" in one word, that would be the end of it.... If I had to say, I would say it has a floral, fruity, acidic, and slightly botanical image. The key point of this sake is its gentle mouthfeel and mild sweetness. In fact, it is not very sweet, but the reason it gives the illusion of being so is because it has a strong umami flavor, which makes it a perfect food sake. It has a slight bran-like taste, which is sometimes found in Honkinen, so some people may find it difficult to drink on the first day. It goes well with anything, but I think it goes better with salads, carpaccio, and other appetizers that do not use fire. By the way, the third day...no peculiarity. A delicious flavor with a hint of sweetness. Fruity acidity. Lightness. Transparency with no mundane taste...too delicious. I thought Hi-iri was Junmai, but Jungin is just as good..!
Japanese>English
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Oroku純米 出雲麹屋 R04BY 仕込07号 ⭐︎⭐︎⭐︎純米生酒無濾過にごり酒
Oroku ShuzoShimane
Koyama Shoten (小山商店)
137
flos_lingua_estWarehouse Review 99 This is the first time since the 2 stars of Cho Oroku and the 3 stars of Yaxu that we have had Oroku itself. It is a muddy sake in its purest form. In fact, I've heard that the taste of Oroku, like Abe, varies a bit depending on the brewing lot, and if I like it, I'll buy another lot (if they sell it). Surprisingly, it tastes sweet and sour at first! It is also very tasty with a milky taste due to the cloudiness...! I have the impression that this populace, which seems to be loved by everyone, is close to super royalty. The strong bitterness, which is typical of Ohroku, suddenly appears and makes you say, "This is it! If you drink it early, you won't feel the bitterness so much. What should I drink it with? If you drink Ohroku, you have to enjoy the bitterness! Of course, it goes well with grilled swordfish with the liver and bitter gourd stir-fry. On the other hand, sweet fried tofu with sweet and sour sauce is also good. Personally, I feel that with strong bitter sake, resetting the palate with a chaser after each sip reduces the bitterness and makes the next sip more refreshing. From the point of view of people who are weak against alcohol, I think it is better for them to be less intoxicated.
Japanese>English
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川鶴OLIVE LIGHT 純米吟醸生原酒 さぬきオリーブ酵母仕込み純米吟醸原酒生酒
Kawatsuru ShuzoKagawa
尾崎商店 中央店
137
flos_lingua_estReview 98 of the warehouse Kawatsuru is known for "Sanuki Uraudei". I never thought I would experience Kawatsuru before drinking it. I was intrigued by the manager's words that it was interesting that such a sake could be made with rice, and bought it~. The sake is made with mizu-hashiroshi and white malted rice, which goes beyond the boundaries of ordinary sake. Speaking of mizu-hashiroshi, Hanaboe is a sake with a sweet and sour taste. From the moment you taste it, there is sourness, sourness, sweetness, slight bitterness, and sourness. It is a raging sourness. It gives the impression of a lemon that is not too sour with a touch of sweetness. It is what is called a sweet and sour sake, but I think the sourness prevails. LOL. The sourness is also lemon and somewhat plum-like. I wonder if it is derived from mizu-hashiro (water yeast), or if it is a slight peculiarity, but I think it is unique and tasty. It is a very light and easy to drink sake with an alcohol content of 11%. It is an interesting sake that is Japanese sake but does not look like sake! It is highly recommended for those who want to know, feel, and enjoy the elements of mizu-hashiroshi and shiro-koji.
Japanese>English
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Shinomineろくまる 雄町 純米吟醸 秋あがり純米吟醸
Chiyo ShuzoNara
Koyama Shoten (小山商店)
135
flos_lingua_estCollection Review 97 I really like Shinomine in secret, so the moment I saw the autumn sake I wanted to buy it lol. I asked the store clerk about it and he recommended it, so with high hopes in my heart, I went ahead and bought it! As for the aroma, it has a little ginjo aroma but not that much. That's why I like Shinohine. The ginjo aroma is just fine. It looks tasty enough and has a strong flavor! When you actually drink it, it has a bit of acidity, sweetness that is just enough to be pleasant, moderate umami, and the acidity cuts the clutter but leaves a slight bitterness in the end that lingers. It has just the right amount of autumnal flavor to make you believe that this is autumn sake. It does not have a strong personality, but this goodness centering on umami tells us what autumn sake is all about. I believe that Shinomine itself is characterized by its moderation, so there is no reason why autumn sake should not be tasty, or is it the same as usual in a good sense? It is definitely a good match with salmon milt ponzu and ikura-don (salmon roe on rice).
Japanese>English
寿梨庵Good evening, flos_lingua_est 🌙 I totally agree and sympathize with you. The "just right" part. The details are different, but for me it is this Shinomine, Tamitsu, Morishima, etc. 🤗.
Japanese>English
ひるぺこGood evening, flos_lingua_est. Let's not be sneaky, let's go full throttle with our love for Shinomine💕I personally love drinking Shinomine in the summer, but I'd love to drink Rokumaru in the fall too 😊.
Japanese>English
flos_lingua_estHi Jurian, I'm so glad you agree and sympathize with me! I am glad you agree and sympathize with me: ☺️ I've never had Tamitsu, but I know that Morishima is indeed very good! I'll try my best to find a store that carries Tamitsu and have some!
Japanese>English
flos_lingua_estHi, Hirupeko! Yes, lol, I'll be in full Shinomine love from now on! LOL 🧡. Summer and Shinomine seem to go well together! Next summer I will buy and drink Shinomine summer sake!
Japanese>English
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Hoka純米吟醸 無濾過原酒 金紋錦純米吟醸原酒無濾過
ToshimayaNagano
Koyama Shoten (小山商店)
132
flos_lingua_estCollection Review 96 The slightly bluish black label is cool! Do you ever buy sake that you don't like because of the kanji characters or the name? I don't often buy sake with names like "Kiku", "Ura", "Taka", "Hagi", or "Fuji", and "Yutaka" is actually one of them. But I really wanted to try this Kinmon-nishiki from Toyoka. I wondered if I could buy it, but Koyama-san had it! The initial aroma was alcoholic and apple. It is a dry sake that will become more delicious from the second day. I thought the sweetness would expand from the hints of green apple, but it's not that sweet, so I'm surprised at the gap. It is beautiful and crisp, but the strength of the Kinmon-nishiki makes it very drinkable and powerful. The apple-like flavor, but the fact that anyone can drink it may be similar to the image of Mutsu Hachisen. On the second day, the sweetness comes out a little, but at the same time it becomes mellow, which is also delicious! It is a type of sake that appeals to everyone, and by the fifth day, the bitterness becomes quite strong, so it is best to finish it off before then.
Japanese>English
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Zarusohorai辛口純米 緑ラベル 槽場直詰生原酒純米原酒生酒
Ooyatakashi ShuzoKanagawa
尾崎商店 中央店
132
flos_lingua_estWarehouse Review 95 This is the first Oyataka sake brewery in a year. I couldn't drink Shoryu Horai's Omachi this year, so I wanted to drink something instead. This one is probably a standard sake according to the manager's overall story. It is brewed with 100% sake musashi. It is rare to use sake rice from Saitama in other prefectures. The aroma is alcohol without any ginjo aroma. The aroma is unbearable. When you drink it, you will be surprised by its clearness and lack of impurities. The clear and refreshing expression of this sake, which is a model of what a dry sake should be like, even makes you feel at ease. The strong umami of the rice that spreads along with the firm acidity is irresistible! The strong acidity is not sweet, but it is deliciously sour! The alcohol is not too harsh, and the spiciness appears at the end along with the bitterness." It's labeled "dry," but it's surprisingly(?) easy to drink. It is easy to drink, so if you are not careful, the sake cup will be empty in no time. It is easy to match with strong food, such as fried food, and it also goes well with meat dishes, so I think it is a sake that is especially useful in the middle or later stages of a meal! If it were a restaurant, it would be very useful for yakitori and grilled pork. I am impressed!
Japanese>English
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Kokuryu秋あがり純米吟醸
Kokuryu ShuzoFukui
望月酒店
138
flos_lingua_est Storehouse Review 94 I had heard somewhere that "Kuroryu makes a delicious autumn sake" and had been wanting to try it, but surprisingly I had never done so. I have never had Kuroryu before, so I don't know what to do. It seems a bit expensive. It's expensive, over 1000 yen. But I'll buy it just to try it! ......What's this? It's so delicious! The first thing that hits you is the coolness. The coolness that pierces through at first, and then the depth that flows from there. This story is fresh. It smells of melon and banana. The sweetness is moderate, but the acidity is sharp and fruity with a sweet and sour taste. The flavor is strong but not too strong, so it definitely complements the meal. The bitterness at the end also adds depth and is pleasant. It is a perfect match for meals that make the most of the ingredients. It goes well with fried mushrooms in soy sauce, avocado with sesame oil and salt, or simply with miso soup! This is one of the most impressive sakes I have tasted this year. I would like to know if you have any recommendations for which season of Koryu sake is best. I don't know why I didn't drink it before... I'm going to buy a bottle of No. 4 right away!
Japanese>English
NorkNice to meet you, and thanks for the review! I found your review very helpful and I am following you! Nice to meet you 🙇‍♀️ I'm a Black Dragon lover, so I'm happy to share the goodness with you 😍 Black Dragon has a lot of good stuff coming out this time of year 😆.
Japanese>English
flos_lingua_estNice to meet you Nork! It's a pleasure to meet you! Thank you 😊. I mean, I never knew there was a system called "follow" lol. I have followed you, thank you very much!
Japanese>English
flos_lingua_estMr. Nork. I see, thank you very much! I'm a little curious about Kutouryuu during the new sake season, so maybe I'll buy some somewhere and review it 💡.
Japanese>English
NorkThank you for the follow! If it's a new sake, I would recommend Jungin Doroguchi and others 😋 I would like to ask flos_lingua_est, who drinks a lot of sake from different regions, to tell me what kind of sake Kuroryu is 😄✨.
Japanese>English
flos_lingua_estNo, it's my pleasure! Jungin no Doroguchi. Thank you very much! I hope this year I can do something like a comparison between Kuroryu and Kutouryuu Doroguchi! I know this is a poor review, but please keep up the good work 🙌
Japanese>English
NorkAhhh 😆 I love them both and recommend them ♡. Nice to meet you too! I'll try the sake you recommend in your review if I come across it 😋.
Japanese>English
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Akabu琥珀純米吟醸
赤武酒造Iwate
マツザキ 中福店
146
flos_lingua_est Collection Review 93 It has been a long time since I have had a chance to taste Akabu. I had kind of passed on it recently, but I was curious about Akabu's autumn sake, so I bought it. The clarity is amazing! The freshness, fruitiness, and sweetness remind me of pears. Despite its clarity, it is somewhat fruity in a good way, with a slight hint of banana. I can also taste some muscat and apple, maybe from the acidity (rather, from the first few days, it's mainly muscat and apple). And maybe a little bit of persimmon. It's not so much the taste itself, but the image I get from it. It's the season. The elegant aroma and the rounded texture on the tongue make me feel autumn. And yet at the same time it retains a bit of freshness, which may surprise you a little when you think it's an autumn sake! It is very drinkable for a 13% sake. It has a strong flavor or core to the extent that you can drink it after a very strong sake called Kurosawa without feeling any discomfort. It gives the impression of being smooth and light, but it is also full-bodied and deep, so it gives a strange and profound impression. Above all, it is amazing that it does not deteriorate at all even after a few days! In many ways, it has conflicting elements locked in one bottle, and as a new fall sake, I'll probably buy it again next year.
Japanese>English
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黒澤純米にごり酒純米にごり酒
黒澤酒造Nagano
丸屋酒店
132
flos_lingua_est Review of the Collection 92 I didn't think it was sold at Maruya until now & wanted to try it, Kurosawa Junmai Nigori. I had never thought of selling it at Maruya before & wanted to try it. The Kamichumi is quite powerful and has a strong sake quality, which is typical of Kurosawa. When the nigori is stirred, it is surprisingly smooth and gentle. Am I the only one who thinks that nigori that has been hi-ire is overwhelmingly tastier when it is stirred? The good points of hi-ire nigori-shu are well expressed, and it is easy to drink. It is no longer even like junmai sake. It has a strong sake quality and is powerful, but in a good way. It has a strong quality and is powerful, but in a good way. After stirring, there is some sweetness and umami from the rice, with a slight fruitiness. However, it is not so strong as to be a problem for those who are sensitive to it and do not like it. It is not so bad when served cold, so it might be better to chill the whole bottle. It can be served with a wide range of foods. I drank it with pork cutlet for fun, and it was not bad! But I think it would go better with katsudon (pork cutlet served on top of rice). I couldn't prepare it, but I can imagine it would go well with seafood such as fillet of ray or smoked squid! Someone match it - lol!
Japanese>English
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黒澤純米吟醸 美山錦2022 無濾過生原酒純米吟醸原酒生酒無濾過
黒澤酒造Nagano
丸屋酒店
136
flos_lingua_est Review 91 of the Collection I have been to Maruya several times, but I didn't know it was for Igarashi. I had no idea that I was going to visit Maruya because I was there for Igarashi! I'm going back to buy some more Kurosawa! Almost no ginjo aroma. The aroma is like magic ink, which gives a sense of strength, just like Kurosawa. It seems to be made during the new sake season. There was a slight alcohol taste, and the attack was so-so strong that I expected it to hit me hard when I swallowed it, but I was surprised at how soft it went down my throat. I wondered if the mouthfeel would be a little softer just after the release of new sake. The production of this sake, which is massive but does not interfere with the taste as a food sake, is brilliant! On the first day, it was energetic and the taste was a bit rough, but on the second day, it calmed down and became more coherent and surprisingly beautiful, making it a different sake in a good sense of the word! This is frighteningly delicious! If we only talk about the cleanliness, it is close to the image of Senkou or Sawaya-Matsumoto. I paired it with bonito in garlic soy sauce, lotus root with mayonnaise, rolled meat with fresh ginger, and as usual, kimchi natto, but it goes well with all of them! If you try bonito with ponzu (Japanese citrus juice), you may lose the meal, but with garlic soy sauce, I think they are on equal footing.
Japanese>English
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Kazenomori未来予想酒Ⅰ - 5種の微生物 -純米原酒生酒無濾過
Yucho ShuzoNara
尾崎商店 中央店
147
flos_lingua_est Warehouse Review 90 I got a rare one. It's been a little while since I bought it. It is an experimental and ambitious work that uses five kinds of microorganisms instead of the three that are normally used to brew it. It is labeled as Junmai-shu, not Junmai-daiginjo, even though it is 50% polished rice. The standing aroma is weak, with a hint of white peach. As the temperature rises, it becomes more peachy. The bubbles are reasonably strong. The mouthfeel is pleasant, with a slight sizzling or juwiness! The sweetness is actually dry, with a little bit of sweetness at the beginning. Instead, the umami is quite present. Perhaps it is because of the low alcohol content, but it is amazing how light it feels even though it has a strong umami! It is somewhat fruity, perhaps because of the acidity. I could also sense a certain "strength of production" that would make it recognizable as Kaze no Mori without being told that it was made by Kaze no Mori. The impression began to change on the third day, and by the fourth day, it was like a different sake. It had become a sake in which the strength of the umami flavor was clearly noticeable, and the taste had changed to the point where I wanted to pair it with a strong-flavored meal rather than just on its own.
Japanese>English
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