ひでさん
It is round in the mouth for a moment, but soon the aroma and alcohol leaves a lingering aftertaste as it passes through the nose. I drank it while eating cucumber sticks with miso, and it went well with it!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
214Favorite Brands
1Most Check-in Brands
Timeline
ひでさん
New sake that requires refrigeration. This sake was made to be the ultimate food sake. The first sip has a strong alcohol taste, a little acidity, and a nice aroma, but it quickly fades away and the palate is refreshed (is this what is called "sharpness"?).
Japanese>English
ひでさん
It is a gift. Is the label out of standard? The helmet of Date Masamune pops out. The aroma is moderate, the mouthfeel is pleasant and easy to drink, and the aftertaste is elegant with a hint of spiciness. The cork can be opened by pulling it open. It is a wine-like bottle.
Japanese>English
ひでさん
It is a refreshing, dry, and crisp sake that you will never get tired of drinking. The label says that this sake was created in 1973.
Japanese>English
ひでさん
This sake was made for Kakuda City, Miyagi Prefecture. It is a refreshing and rather dry sake, and although it is undiluted, it is perfect as a food sake.
Japanese>English
ひでさん
The alcohol content is slightly high and dry, so it seems refreshing but has a long aftertaste. Personally, I felt that the flavor was rather strong, so it would be good to drink it with a light and light side dish such as chilled tofu.
Japanese>English
ひでさん
Junmai sake made with rice called Ichibanboshi, produced in Ushioji City, Ibaraki Prefecture. I had visited the brewery once before the Corona disaster! It is crisp, punchy, dry, and quite refreshing, so I felt it was perfect as a food sake.
Japanese>English
ひでさん
It doesn't have much of an aroma, but when you drink it, it's quite punchy? It is a dry sake. It is a dry sake with a hint of sweetness and acidity, but don't be fooled by the label. There is a hint of sweetness and acidity, but don't be fooled by the label.
The label says "bottled fresh, bottle-fired, and kept at ice temperature in the bottle," so it is a sake made with care. Incidentally, Homare Sake Brewery is the family home of freelance announcer Yumi Karahashi, and this sake was made there.
Japanese>English
ひでさん
This sake is made by a sake brewery that became famous for its sake at Ippodo. It has a lingering umami taste of rice, but is not cloyingly dry and refreshing. It was perfect as a chilled sake with Japanese food.
Japanese>English
ひでさん
It is a dry sake with a light taste and a touch of alcohol. I bought this sake at a souvenir shop when I went on a trip to Nasu, but for some reason I can't find it on the internet or on the brewery's website... If you know where I can find it, please let me know!
Japanese>English
ひでさん
Junmai Ginjo-shu made with sake rice from Kawauchi Village in Fukushima Prefecture, famous for its morel frogs. It was marketed as Kawauchi-mura sake. Among a selection of sake, including nama-zake and hiyaoroshi, I chose the nama-zake recommended by the store staff. The sake had a slight sourness and a refreshing taste, with a lingering aftertaste due to its 16% alcohol content.
Japanese>English
ひでさん
I drank it chilled. When you drink it, you can smell the faint aroma in your nose. The alcohol lingers in the mouth moderately and the taste is sweet with a clean aftertaste. The sake has no taste and the alcohol content is only 14%, so it is suitable for beginners of Japanese sake.
Japanese>English
ひでさん
It is quite refreshing, light and dry. The spiciness lingers for a while, but there are no peculiarities at all, so I think it is just right as a food sake. It is also perfect with hot sake.
Japanese>English
ひでさん
This nigori sake is an original from Tamagawa Village in Fukushima Prefecture. It has a high alcohol content of 18 degrees, so when you put it in your mouth, it is spicy, but also a little thick and sweet with a lingering aftertaste. Although it is called nigori (nigori) sake, it does not seem to be so cloudy.
Japanese>English
ひでさん
It is refreshingly dry, but the dry aftertaste lingers for quite a long time. It comes in a small bottle that holds 2 gou of sake, so it makes a great gift.
Japanese>English
ひでさん
A dry junmai ginjo. It is a sake that needs to be kept chilled, but it also feels hot at the moment you drink it. It has a crisp aftertaste and is quite refreshing, so it is also good as a mealtime sake. It is perfect with Japanese food.
Japanese>English
ひでさん
This junmai sake has a sweet and sour taste. It has a fruit-like flavor, making it perfect for those who like sweet sake. We drank it with oyster ajillo flavored potato chips (shu) that we made to go with this sake. The pairing was perfect!
Great!!!
Japanese>English
ひでさん
The aroma is not too strong, and it is dry with a moderate punch and a refreshing aftertaste (I guess this is what they call "sharp"). The label says it can be drunk any way except on the rocks, but I personally thought it went well with hot sake.
Japanese>English
ひでさん
It has a nice aroma and a rich flavor that lingers in the mouth for a while. It is good for sipping before or after a meal. It is not too spicy, so it is recommended for those who like a little sweet sake.
Japanese>English
ひでさん
It is a junmai sake that gradually tastes more and more like sake. The aroma is not strong and the mouthfeel is like water, but the alcohol gradually spreads when you can taste a hint of rice. We are happy to be able to meet this sake at this time from a sake brewery that has been working hard to recover after being completely destroyed by the Great East Japan Earthquake.
Japanese>English