Sakya
Lighter Sharaku and stronger acidity.
The sharpness is too good!
Delicious!
Japanese>English
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Sakya
It has acidity and sweetness, but the aftertaste is very clean.
Japanese>English
Sakya
Lactic acid type Mashimashi
It seems to go well with vinegared rice.
Japanese>English
Sakya
The acidity is pleasant, but the aftertaste is sharp,
And yet there is a lingering aftertaste.
Japanese>English
Sakya
Township Old Sake
Drinkable No.1 size
I liked it because it blended well with the fatty meat of stewed pork cubes.
Japanese>English
Sakya
It is the most "spicy and umami" sake I have ever bought in Donan. It is not mellow, but it is very smooth. Is it low in alcohol? I expected it to be low, but it was only 15.5, so it was normal. I had meat today, but I would definitely like to pair it with blue fish!
Japanese>English
Sakya
Is it good?
I think it was a banana-melon type.
The spiciness also comes through.
Japanese>English
Kuroutoshu特別純米酒
Sakya
Alcohol 15 degrees (I expected 14 degrees).
It has an apple-like aftertaste with strength and passes through the nose.
Because of the acidity, I thought the tomato stew (Japanese style) I served with it should have been more mellow. I will remake it tomorrow.
6/9 Postscript
It might have become mellower after I put it aside! I guess it got a little more square or something...?
It is combined with pork. Goes well with sweet fatty meat.
Japanese>English
Sakya
Strong sense of umami
Good balance of spiciness and sweetness
Japanese>English
Sakya
Apple-like but not too acidic with a nice aftertaste.
Japanese>English
Sakya
Acidic but sweet.
Surprised at the clean aftertaste, even though it is unpasteurized sake.
Japanese>English
Sakya
Unlike Goryo, it comes later. Does it feel more watery than Goryo?
Japanese>English
Sakya
The light, dry taste
The moment you put it in your mouth, it's sharp and spicy. Finishes with a clean aftertaste.
Japanese>English
Sakya
Bitter and tangy, strong and good.
Does it go well with all fish? LOL!
With sea bream sashimi. Junmai sake's rice flavor goes well with raw fish. The strength of junmai sake is as strong as that of meat. I just can't enjoy it on its own yet...!
Japanese>English
Hiraizumi飛囀 雛 HINA 中取り直汲み
Sakya
Mellow in the mouth
Good balance of sweetness and bitterness
Japanese>English
AramasaNo.6 X-type 2023袋吊り
Sakya
It's been a while since I've had an Xtype.
Maybe it's because it's new, but it seems to have more depth than usual.
Delicious!
Japanese>English
Aramasa見えざるピンクのユニコーン
Sakya
So thick... so sweet...
But, is it right? Apple-like. Consistent.
No. 6 yeast is very strong.
Japanese>English
Aramasa天蛙 2023
Sakya
Stronger effervescence
Sense of lemon
It's not like sake in a good way.
I don't know why Shinmasa can make such consistently honest sake 🥹.
Japanese>English
Sakya
Acidity,
It has a refreshing aftertaste.
It washes away the fatty meat from the mackerel.
Japanese>English
Sakya
It's balanced.
It's delicious, isn't it?
No.6, similar.
A little sweet.
Japanese>English