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flos_lingua_est

天覧山風土季純米吟醸原酒生酒無濾過

Igarashi Shuzo Saitama

2/16/2024, 1:59:15 AM

丸屋酒店

147

flos_lingua_est

This sake was a gift, or rather, a share. This sake was brewed by a local brewery using rice harvested by the customers themselves, who started by planting the rice. Sake made by a local brewery with local rice...I checked in at Tenranzan because the local climate was not registered! This is probably Maruya's only brand, and while we often hear of PB, it is very rare to see an entire brand being PB'd. I was told that it was even rarer than Fudoki, but how was it supposed to taste? On the first day, it tasted quite classical, and after a moment of modernity, it was a classical sandwich, ending with a classical sake feeling again. The next day, however, it somehow transformed into a relatively mild mouthfeel. I was surprised that it was really the same sake, because it quickly changed to my favorite flavor with a banana feeling as a hint of aroma. On the first day, I thought it was just a sake with a rustic feel. No, Igarashi Sake Brewery is certainly a talented brewery, but I could not have predicted this transformation! It was delicious!

Japanese>English

flos_lingua_est

Kinoenemasamune純米吟醸はなやか匠の香純米吟醸

Iinuma Honke Chiba

2/15/2024, 12:06:36 AM

長塚酒店

149

flos_lingua_est

For some reason, Kouji didn't appeal to me and I had not been drinking it for a long time, but recently I started to think about trying it because it is highly recommended at a restaurant I have been going to and a YouTuber praised it. Fortunately, the Jungin Hanayaka I often see was sold in 300ml bottles, so I bought a bottle to try it out! It has a juicy aroma, mainly pineapple, with a fresh aroma somewhat like muscat. It has a gorgeous standing aroma, but it is very elegant. The fruity aroma is not overpowered by the sweetness of cotton candy or some kind of honey. The slight acidity and moderate umami of rice can be enjoyed behind the sweetness or together with the sweetness. The acidity cuts through at the end, and the sharpness is not bad. As soon as it finishes, bitterness appears gradually. It is not just a sweet sake because it also has a sense of alcohol, but it also has a tingling and powerful flavor at the same time. Of course, I am not saying that this tingling will be popular with true beginners. LOL! I think it will be popular with a fairly wide range of people who can drink alcohol to some extent! If you drink at a restaurant, I recommend opening your mouth if possible!

Japanese>English

flos_lingua_est

天覧山ももいろにごり純米にごり酒

Igarashi Shuzo Saitama

2/13/2024, 12:27:04 AM

五十嵐酒造

128

flos_lingua_est

Like DOVE, which I posted about a while ago, I had known about this sake for many years but had never found the right time to buy it, nor did I know how to go about purchasing it. I was finally able to buy it at the brewery if it was not in season, so this year I made a reservation and bought it at the same time as DOVE. My wish was fulfilled. The specs were as follows: 8% alcohol by volume, 65% polished rice, junmai (pure rice)! It is a muddy sake with a rice polishing ratio of 65%, which is the standard for junmai. It is bright pink in color! There are so many moromi, I can't even imagine what it tastes like. The aroma is like a low-alcohol wine with sweetness, acidity, and a fruity aroma. Combined with the image of the aroma, it seems to be a very light and easy-to-drink liquor, like a fruit wine, rosé, fruit wine, or cocktail. There is no fizziness, whether it is because it has been a month since I bought it or because it was originally so, and it is quite fine and smooth without being cloudy or thick. It is very suitable for drinking as a dessert sake before or after a meal. It is so juicy that one wonders if it is really made by the Igarashi Sake Brewery.

Japanese>English

えりりん

flos_lingua- san konbanha(o´ω`o)no~~ This alcohol looks delicious(´,,-﹃-,,Translated by ✨ I'm wondering if I should go on an expedition since it doesn't seem to be available near me 🤔.

Japanese>English

flos_lingua_est

Erin Good evening 🌙🙌 It's delicious! It's more like a cocktail than a drink, though. I'm in the southernmost and westernmost part of Saitama, so if you happen to be passing through, be sure to stop by!

Japanese>English

flos_lingua_est

Tenmei荒セメ閏号山田錦30% 純米大吟醸純米大吟醸原酒生酒荒走り責め無濾過おりがらみ

Akebono Shuzo Fukushima

2/8/2024, 4:39:18 AM

尾崎商店中央店

145

flos_lingua_est

I remember the last time I bought it because there was only one last bottle left... That was 4 years ago... It is only released in leap years, but it was really good and I had been waiting for it for a long time! The price has gone up since the last time I bought it, but it doesn't matter, I have to buy it! The aroma is a gorgeous pineapple-like one with a lot of ethyl caproate. The aroma is the closest to that of otters among the recent ones I've had, and to be honest, I can't really tell the difference when I'm drunk lol. Among the ones I drank before, Kahayo-yoku is also quite similar, so I am not confident that I would be able to guess the difference if I were offered three blind tasting. However, it is characterized by the freshness that is typical of nama-shu and the richness derived from ogara-mi, which makes it seem even more gorgeous. As one would expect from such a high priced sake. The mouthfeel is quite soft for such an aroma, and it is clear that the level of production and taste is different from those sake with a deceptive aroma. It is too easy to drink! The freshness of the rough-run gives the sake a freshness and juiciness that is typical of this time of year. It is a very high quality sake with a profoundness that is typical of the blamed sake.

Japanese>English

flos_lingua_est

Senkinゆきだるま純米生酒にごり酒発泡

せんきん Tochigi

2/5/2024, 2:23:07 AM

ワインショップ沢屋

156

flos_lingua_est

The confrontation with Senkou Yukidaruma has become an annual event. Yukidaruma has a wide range of arrangements, from a sweet and sour "de pop" taste to a strong push for umami without sweetness, all in the same bottle. The taste of Yukidaruma has changed so much depending on the timing of the year's shipment that it has become a once-in-a-lifetime creation (although it seems to be less blurred these days). This is... the unshakeable finish that has been typical of Senkou Yukidaruma for the past several years. The aroma is a lovely pear-like fruit aroma that is typical of mukorizake, with a hint of sweetness and umami. When you drink it, you will find that contrary to its appearance, it is dry enough to be served as a food sake. Especially on the first day, it feels even drier because of the fizziness, so the sweet and juicy aroma acts as a balancer. Of course, there is a sweetness to it (especially after a while after pouring it into a glass), but the 13% alcohol content gives it a light impression. There is also a dry muddy sake called Nanabonjari, but its aroma is more rustic with a graininess, and it is not really sweet to begin with, and its alcohol content is 16%. The impression is quite different.

Japanese>English

flos_lingua_est

Ibi吟撰吟醸生酒

杉原酒造 Gifu

1/31/2024, 10:26:14 PM

Koyama Shoten (小山商店)

136

flos_lingua_est

For some reason, every year we happen to pinpoint the date of the sale and have a chance to visit the Gin-Sen of Imi. This year is the third year, right? In the past, it has been a cloudy sake with a lot of sake lees, characterized by its sweetness and smoothness. This year it is a clear sake with a much different taste. The first thing you notice is the spiciness. This pungency lasts until the end, and at this point, I was surprised at the difference from my impression so far. Next to the pungency, apple aroma came in a rush, and from there, the acidity was strong and cut off the sweetness. The wine finishes with bitterness along with the strength of alcohol. It is not very voluminous, and its dry but powerful quality makes it a little too strong to be drunk on its own. It is a perfect food sake, and in the winter season, it is definitely best drunk with nabe (hot pot). It is a perfect food wine, and in the winter season, it would be a perfect match with nabe (hot pot). My impression when I drank this was "Mutsu Hachisen. The aroma is too much Mutsu Hassen, for better or worse.

Japanese>English

ジェイ&ノビィ

Good morning, flos_lingua_est 😃 What a ⁉️ we have an annual connection with Imi whom we have never met 😳I hope it's a good one! It's my goal for this year and I hope we manage to get a good connection 😆.

Japanese>English

flos_lingua_est

Good evening, Jay & Nobby! I am lucky enough to happen to hit a sale day! Why is it that my vacations are different every year? LOL! If I can get it again this year, I would like to share it with you 😌.

Japanese>English

flos_lingua_est

Nabeshima純米吟醸生酒五百万石純米吟醸生酒

Fukuchiyo Shuzo Saga

1/29/2024, 1:02:53 AM

地酒のマツザキ川越新宿店

138

flos_lingua_est

This is my first Nabeshima! I never really had a chance to drink it before! I wanted to drink it, but I had been avoiding it for some reason, but I also thought that I would drink it someday anyway. I took the plunge and bought it, thinking that if I missed this opportunity, I probably wouldn't buy it. The aroma was slightly refreshing and elegant, not too strong. I heard that it has a melon ginjo aroma, but in fact, it has a refreshing ginjo aroma, although it cannot be called melon. When you drink it, you may think it is very dry because it has an unexpectedly classical mouthfeel, but the elegant aroma, slight bubbles, and soft umami give it an old-fashioned, gentle, but slightly glamorously dressed-up image. Taisho modern? LOL! The overall impression is that of Igarashi in many ways...aroma, effervescence, richness, fruitiness, and bitterness are suppressed and the taste is more mellow and light. I would say it is a little less aromatic, fizzy, and fruity than Kaze no Mori or Machida Shuzo. If we put them in a larger context, I feel that these four brands, including the three mentioned above, are somewhat similar. Igarashi is more of a mellow sake, while Nabeshima is more of a fresh sake, and their characters are easy to understand. I would like to compare Kaze no Mori and Machida Sake Brewery to see how they differ!

Japanese>English

ヒラッチョ

Good evening😊 I am surprised that this is your first Nabeshima. I drank this orange label with my first Nabeshima around 2010 and thought that a genius had appeared. Thank you for the detailed review.

Japanese>English

flos_lingua_est

Good evening, Mr. Hiraccio. I'm a bit biased because some brands are easy to buy and others are not so easy to buy. You're right, the balance and the fact that it can be enjoyed on its own is genius ✨.

Japanese>English

flos_lingua_est

Zarusohorai特別純米出羽燦々60 槽場直詰無濾過生原酒特別純米原酒生酒無濾過

Ooyatakashi Shuzo Kanagawa

1/22/2024, 12:56:32 AM

尾崎商店中央店

138

flos_lingua_est

The previous sake I drank from Oyataka Shuzo was Shoryu Horai Kimoto Jungin Omachi and Zanzou Horai Dry Junmai, which was a ridiculously dry and dry one. I had been curious about this one for a while, so I took the plunge and bought a bottle to try. The aroma was just as the label said, with a refined and juicy fruity aroma like LaFrance. The aroma is very delicious. I had expected it to have a punchier flavor, but in fact it was soft and mellow, not at all to heavy at all. The elegant fruity and lush impression is refreshing all the way through. I think it is more accurate to call it dry than dry. It is a strange sake that does not give the impression of being light because it has a strong umami flavor. What is this humble addictiveness? Frankly speaking, it can be paired with just about any kind of food, and the unusually wide range of foods it can be paired with is comparable to Seibu's Genda. I am sure there is something that goes with it absolutely, but it is more difficult to find something that doesn't go with it relatively than to find something that does. Compared to the previous two, this one has less umami and punch, but it has a better sense of balance and a gentler feel on the tongue. For drinking a bottle of this wine, the slow deterioration and the feeling of never getting tired of it are unexpectedly important. It's not so subtle, but it's secretly impressive.

Japanese>English

flos_lingua_est

大嶺冬のおとずれ原酒生酒にごり酒

大嶺酒造 Yamaguchi

1/18/2024, 2:38:48 AM

地酒のマツザキ川越新宿店

152

flos_lingua_est

I heard that it is a very popular sake, and since I couldn't even buy it last year, I was eagerly looking for it this year. I would like to praise myself for my effort and wonder how I was able to get it. I wonder if it's worth it.... The aroma is a gentle apple...a very delicious apple aroma...a gentle apple like Omine. When I tried it, I found it to be apple. I'm not supposed to be that good at pineapple or apple-scented sake mainly, but with such a soft aroma and mouthfeel, it's just delicious. This is amazing! It is really sweet, tasty, acidic, easy to understand, and very tasty! It's a little bit schwaty, which is also stimulating and tasty. And yet it is soft. Wow, I wish I had bought two bottles... I thought this sake was worth the price, just like "Abe" which I like to buy even though I feel it is expensive. I can clearly see why it is so popular. This is a gem that I will put on my repeat sake list for next year's cloudy sake season. I was very impressed!

Japanese>English

flos_lingua_est

Shinomineどぶろく生酒にごり酒発泡

Chiyo Shuzo Nara

1/15/2024, 1:06:48 AM

Koyama Shoten (小山商店)

131

flos_lingua_est

Shinomine is a brewery that makes fine sake that is not flashy but has a certain flavor! This "doburoku" is not really doburoku, but rather a cloudy sake, right? It has some grains, and the texture is just right, with a sloshing but silky feel. I think the wonderful thing about this kind of sake is that it also delights me with its texture. It has a very distinctive taste, including a sweet and sour one, with a strong citrus-like acidity. That is somewhat similar to the peculiarity of doburoku. It is far less peculiar than the real thing, lol. It goes surprisingly well with Osechi dishes, and I have the impression that it would go well with carpaccio and cheese if you take it out at the beginning of the year. I feel that this sake is quite appropriate for those who want to enjoy the atmosphere of doburoku in an easy and drinkable way. If you think it is Shinomine, it is a completely different sake, but frankly, it is pop and delicious! Among the recent sakes I've had, DOVE from Tenranzan is quite similar in taste. The price is also quite inexpensive, so that is another point of recommendation!

Japanese>English

アラジン

Hi flos_lingua_est 😃 The doburoku from Shinomine looks delicious ☺️ Nigori-shu is called "Seishu" and this one is "Nigori-shu", so I guess it is classified as "other brewed sake", so-called "Doburoku" 🤔.

Japanese>English

flos_lingua_est

Good evening, Aladdin 🌙. It's delicious! It's a doburoku taste, but I felt that it's exquisite without losing its balance! So it is doburoku after all 💡. Thank you for pointing that out 😊.

Japanese>English

flos_lingua_est

AramasaNo.6 A-type純米生酛原酒生酒

Aramasa Shuzo Akita

1/10/2024, 1:31:16 AM

139

flos_lingua_est

Whenever the manager said to me, "I have this kind of sake," I felt bad that I bought it a month or two after he approached me lol. I can only imagine that he was saving it for me lol. The aroma of apricots and grapes on the nose and in the nose is very pleasant and makes me think deeply that what I am drinking now is Shinmasa. The bitterness is very low, while the astringency is firm, reminding us once again that this is Shinsei. The atmosphere is oddly similar to the Azumamine Junmai Daiginjo Omachi Unfiltered Nama Sake that I drank some time ago, and I am surprised at the high level of that one. LOL! It has a strong wine-like impression and goes perfectly with Japanese food as well as Western-style food. It goes well with cheese, dashi (Japanese soup stock), and any food except those that are too rich. The alcohol content is only 13%, and I served it to the people around me, so I drank it quickly and smoothly! What's great about it is that it has a great impact, yet it's easy to drink. I was impressed by the impact of the drink.

Japanese>English

アラジン

Hi flos_lingua_est 😃 You know a good store owner 😄I think stores have a "want this person to drink" for these drinks: ☺️ I envy you to enjoy No.6 at home 🤤.

Japanese>English

flos_lingua_est

Hello Aladdin, ☀️ I really appreciate it. I'll tell you what I think of it when I drink it, so maybe they know I'm not reselling it lol.

Japanese>English

flos_lingua_est

Kokuryu秋あがり純米吟醸ひやおろし

Kokuryu Shuzo Fukui

1/7/2024, 10:27:41 PM

望月酒店

131

flos_lingua_est

This is the second Kuroryu Autumn Rise of the season, as the small bottle was so delicious! From the standing aroma to the hint of aroma, you can vaguely tell that it is dry. There are melon and slight banana-like fruitiness, which I find irresistible. The soft mouthfeel and the alcohol and sake-like flavor stimulation somehow coexist in a strange way. Why is it that it has a very sake-like taste but a soft mouthfeel? If you want to drink it by itself, it would be better to drink it right after its release. If you drink it until the end of the year, it will become more of a food sake. Of course, it is assumed that the original sake is a food sake, lol. Once again, I would like to close by quoting directly from my previous review. ↓↓↓↓↓↓ The coolness that seems to pierce through at first. The story is fresh and new. 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 firm but not too strong, so it definitely complements the meal. The bitterness at the end also adds depth and is pleasant.

Japanese>English

flos_lingua_est

AkabuSNOW XMAS純米生酒おりがらみ

赤武酒造 Iwate

1/3/2024, 10:51:38 PM

Koyama Shoten (小山商店)

158

flos_lingua_est

It is often drunk here and has a nice bottle design, I was really curious about it and finally got it! But it's a bit expensive. I opened the bottle by chance on Christmas Eve, 12/24! When I drank it...it was soft! I like this softness! I don't know if the softness comes from the weak attack due to the low alcohol content, but I think it is the result of the softness. I don't know if the softness comes from the weak attack due to the low alcohol content, but it seems to be the result of the softness. I think it has the fruitiness that is typical of Akabu, with juicy flavors of lychee, pear, apple, apricot, and so on. However, I don't know if this fruitiness is correct or not, since I can't taste any fruitiness other than banana these days, but I'm not sure. I don't know how to describe this drink anymore lol. However, it is easy to understand and definitely tastes good and is suitable for everyone with its Akabu-like taste. I've been drinking a lot of low-alcohol, gentle, muddy, or sweet sake lately, so I think it's time for me to try a dry sake.

Japanese>English

flos_lingua_est

Tedorigawa白壽純米にごり純米生酒にごり酒

Yoshida Shuzoten Ishikawa

1/1/2024, 8:22:24 AM

地酒のマツザキ川越新宿店

149

flos_lingua_est

This is the third year that I have started drinking Tetorigawa Shirojyu. The year before last was so delicious that it was a shock... Last year was a reaction to that impression and was not so memorable, but this year I was able to drink it better than last year! The citrus acidity is refreshing and crisp, and the umami and bitterness are more impressive than the sweetness. I wonder what it is...it is like eating a tangerine with a strong sour taste under a kotatsu (a table over the kotatsu in winter). Sour tangerines have a suppressed sweetness, but I guess it is the same with sake. I was really looking forward to tasting it a few days later when the acidity had gone. The second day tasted like a grapefruit sour with a pleasant (this is an important point) bitterness. The third day was right in the middle of my favorite, and I finished it without thinking. On the contrary, I don't remember. On the 4th day, the bitterness comes forward a bit, but it is still delicious and has a grapefruit sour taste. It was very tasty because it was able to balance the freshness and the intensity of the alcohol! It would be great with fatty foods such as chicken tatsuta or grilled mackerel, or sour foods such as Japanese-style stewed chicken wings with vinegar.

Japanese>English

雅

Happy New Year to you, flos_lingua_est 🎉Please keep in touch with us this year 🙇‍♂️ Tedorigawa is delicious 😁I've been aware of it since I got it as a gift but the timing hasn't been right 😅💦.

Japanese>English

flos_lingua_est

Happy New Year, Masa! I look forward to working with you again this year 🙌 I thought it was easy to buy Tedorigawa, but it's so popular and surprisingly difficult to buy 💦. I wish you the best of luck ☺️✨

Japanese>English

flos_lingua_est

天覧山DOVE純米生酒無濾過にごり酒発泡

Igarashi Shuzo Saitama

12/28/2023, 10:23:22 PM

五十嵐酒造

137

flos_lingua_est

It is a low-alcoholic active muddy sake that reproduces the flavor of doburoku. Look at this cloudy state, with no clear spots. The sake is so active that it is sold in 1,000 ml bottles, and depending on how it is stored, the bottles may explode. I bought one that was a few days old after production, so fortunately I did not get such a strong fizzy sensation. However, when I poured it into a glass, it did have a shrieking sensation. When I sipped it, it was not a pungent fizz, but rather gentle on the palate. The texture was like yogurt, and some people call it adult yogurt, which is understandable. The fact that it was so cloudy yet so smooth and refreshing was probably due to the low alcohol content. It has the flavor of doburoku, but the peculiarity is controlled, so it is much easier to drink than real doburoku... Isn't this extremely delicious? The refreshing acidity and cloudy flavor are very pleasant. The sweetness is surprisingly low, and I think it can be drunk on its own or as a mealtime sake. I have been drinking so many good sake that I am rarely impressed, but this one impressed me...!

Japanese>English

flos_lingua_est

Hirotogawa純米にごり純米生酒にごり酒

Matsuzaki Shuzoten Fukushima

12/23/2023, 10:46:35 PM

望月酒店

148

flos_lingua_est

It feels like this season has arrived when the rush of nigori-shu begins. The muddy sake I drink every year is Senkou Yukidaruma, but this Hirotogawa Nigori has been my favorite for four years now. Like Yukidaruma, I can't buy the first release at all lol. Even the second release was completely sold out within 2 hours of its release. I had to buy a bottle myself, and the No. 4 bottle alone sells so quickly that I don't think it would be particularly problematic to triple the amount of bottles already produced. Why is that? The overwhelming sense of perfection when mixed with the muddiness. It's like a fresh pear with just a hint of melon (or maybe it's my imagination). The sweetness, umami, and acidity in the supernatant alone are well balanced, but when the nigari is mixed in, the richness increases, or rather, the umami and lactic acid impression characteristic of nigorizake is elegantly added and the sake becomes even more delicious. Yes, the good thing about this year's Hirotogawa nigori is that it has elegance or calmness! However, since I bought it in a bottle, it doesn't have much schwarziness thanks to the degassing stopper, so maybe that's why I feel it's calm. I drank it in 7-8 days and it did not deteriorate at all and tasted great. This is the most amazing point!

Japanese>English

flos_lingua_est

Shichihon'yari冬期限定純米活性にごり酒純米生酒にごり酒発泡

Tomita Saketen Shiga

12/18/2023, 1:49:57 AM

長塚酒店

147

flos_lingua_est

This is my first time to try Shichihonjari. I was interested in it when I watched a rare Sake Labo CH, which also introduced a rare dry sake. Almost no aroma. There is a slight graininess. The gas has been roughly released, probably due to the bottle's stopper. When you drink it, it is... delicious! There is still some freshness, but the taste is not violent and it is very smooth. It has a graininess, with a hint of banana. The mild aroma, the umami, and the sudden dry finish make this a perfect food wine. It's good, I like it! LOL! It goes well with any kind of sake! It goes well with pork miso soup, grilled mackerel, kimchi nabe, hot pot, soy milk nabe, salt nabe............................all nabe! LOL! As a single sake, the first half and the second half are completely different from each other. Compared to Abe, which "somehow goes well with food" and Zanzou Hourai, which "somehow goes well as a stand-alone sake," this sake has a different character that allows you to taste two different kinds of sake with just one. Oh, if you are not used to drinking sake, you will probably feel it is much drier. Sake Labo is basically a channel that introduces easy-to-digest sakes that are either sweet or fruity, so this selection is typical of them as an "easy-to-drink sake" even though it is a dry sake!

Japanese>English

flos_lingua_est

Shinshu Kirei金紋錦純米吟醸

Okazaki Shuzo Nagano

12/11/2023, 2:16:21 AM

150

flos_lingua_est

I 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

flos_lingua_est

AkabuF NEW BORN吟醸生酒

赤武酒造 Iwate

12/4/2023, 3:20:50 AM

長塚酒店

154

flos_lingua_est

Akabu'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_est

Good 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 😳.

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flos_lingua_est

Hidakami秋上がり純米

Hirako Shuzo Miyagi

11/20/2023, 4:13:43 AM

Koyama Shoten (小山商店)

155

flos_lingua_est

I 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!

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