ゆき
Tight flavor, relatively strong acidity
I like the taste of this wine.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
51Favorite Brands
2Most Check-in Brands
Timeline
ゆき
Strong rice flavor, good with salted or pickled fish
Moderate aroma
Japanese>English
ゆき
The initial flavor is clean, like water, and the umami and sweetness gently come through later.
Tastes like wine
Japanese>English
ゆき
Slightly sparkling and refreshingly sweet
The apple-like fruit flavor makes it easy to drink.
Japanese>English
TakachiyoPasteurized Sake
ゆき
Gentle and full-bodied sweetness typical of junmai
You can't help but drink it without hesitation.
Japanese>English
ゆき
Refreshing but with a strong rice flavor!
Goes well with pickles!
Japanese>English
ゆき
Weak aroma, strong rice sweetness.
Clean aftertaste, goes well with vinegared dishes
At sushi restaurants
Japanese>English
ゆき
Sake served during the second half of nigiri
This too was as strong as the sushi!
The taste of daiginjo, which is not an easy choice for drinking at home, was deeply conveyed to me!
Rice used: Yamadanishiki
Rice polishing ratio: 40
Alcohol content: 17-18
Japanese>English
ゆき
As it is, the aroma is not so strong.
But once you take a bite, the aroma and flavor will fill your mouth!
It was as strong as a nigiri with red vinegar.
Rice used: "Yamadanishiki" from Hyogo Prefecture
Polishing ratio 40
Specified name sake, etc. Daiginjo/fire-aged sake
Degree of alcohol content 16
Japanese>English
雅
Hi Yuki, nice to meet you 🤗
Good evening 😄I've had a lot of the Koryu series except the expensive ones, but I've never encountered the Ryu one yet, so I'm jealous 😭Please keep in touch with me 🤗
Japanese>English
ゆき
Masa, nice to meet you! Thanks for your comment!
I have never had much Kuroryu, so I was surprised at how good it tastes. I would like to drink more of them in the future 🍶.
It's nice to meet you too!
Japanese>English
ゆき
At a sushi restaurant, to go with the snacks before nigiri.
It went well with the bonito sashimi I had with hot pepper.
Heat treatment and other conditions Fire-roasting
Ingredients Rice, rice malt, brewer's alcohol
Alcoholic strength: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +20
Acidity 1.0
Japanese>English
ゆき
Rice used: Koji】Akita Sake Komachi 55% polished rice
Rice used: Kougi】Akita Sake Komachi 65% polished rice
Alcohol content】13%(Harakyu)
Yeast: Association No. 6
Sake meter] Not open to the public
Acidity] Undisclosed
I was wondering when to drink it, and ended up drinking it on an ordinary day.
This may be the first time I've ever had a Niimasa properly.
Gentle fluffy aroma, pale yellow color and slight effervescence.
After the delicious taste, it quickly disappears like a cloud!
I was convinced that this is the popular Shinsei!
Japanese>English
ゆき
Raw material rice：Hyogo Yamadanishiki
Polishing ratio: 35
Sake meter rating: +6
Acidity: 0.9
Alcohol content: 15%.
Gorgeous aroma, moist and sweet with a clean finish.
Goes well with meals, but is also very tasty on its own.
Japanese>English
ゆき
I've had it before and it was delicious, so I bought it again.
The aroma and taste opened up more on the second day than the first, and it was more like wine.
I was surprised at how nice and easy to read the website was.
Ingredients: Iwate rice
Rice polishing ratio: 60%.
Sake content: +2
Acidity: 1.4
Yeast: F2
Alcohol content: 16
Sake category: Ginjo-shu
Japanese>English
ゆき
It went well with dry, but not too spicy and clean.
Type：Junmai, 火入れ
Ingredients: rice, rice malt
Sake degree: +9 Acidity: 1.8
Rice polishing ratio: 70% (Shizukuhime from Ehime Prefecture)
Alcohol: 16.5
Japanese>English
ゆき
At a yakitori restaurant
My impression was that it went well with grilled chicken such as tsukune and bonjiri.
Alcohol content: Less than 15-16 degrees
Rice used (koji rice) Yamadanishiki
Rice polishing ratio (koji rice) 60%.
Rice used (Kake rice) Yume-Ikken
Rice polishing ratio (Kake rice) 60%.
Yeast used: Original yeast
Sake content +3
Acidity 1.50
Raw/infused/infused
Japanese>English
ゆき
This was also heated.
It has a soft taste that goes well with beef.
Japanese>English
ゆき
Ordered heated.
A pale yellow color that goes well with food.
Japanese>English
ゆき
Raw material: Yamadanishiki
Rice polishing ratio: Koji rice 40% polished, Kake rice 50% polished
Sake degree: +3.5
Acidity: 1.4
Alcohol content: 16.1
This sake was given to us for a celebration.
It has a strong yellow color and a crisp flavor.
It was interesting that it changed to mild after a day like a wine.
Japanese>English
ゆき
Alcohol content 16
Raw rice: 100% Gohyakumangoku from Aizu Misato-machi
Rice polishing ratio 50%.
Ignition: One time ignition
Sake degree +1
Acidity 1.3
The refreshing sweetness and umami go well with food.
Japanese>English
ゆき
Rice type: Yamadanishiki, Akita Sakekomachi
Rice polishing ratio: 55
Yeast used: kept in the warehouse
Sake degree: +2
Acidity: 1.5
Alcohol level: 16-17
It has a soft, sweet aroma and a clean, delicious flavor.
Japanese>English