まき
Gentle sweetness and acidity. When warmed to lukewarm, it is even mellower and can be drunk endlessly.
While eating cod sukimono.
Japanese>English
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まき
Gentle sweetness and clear acidity. A cup that feels comfortable on the skin.
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まき
On the left is the light nigori 2020BY and in the center is the fire-aged 2015BY.
I still love the aroma of aging!
It goes well with smoked Yoshino deer.
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まき
At Tokuda Sake Shop at Whitey Umeda.
I am honestly happy when a bar I patronize stocks sake from a brewery I patronize.
It has a soft sweetness and a complex umami flavor, but also has a refreshing aftertaste with a firm acidity.
It goes well with today's side dish, "sea bream and shishito peppers with salt sauce.
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Firm and plump.
With simmered tangerine sea bream.
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Firm, proper, rice. I'd love to warm this one up and drink it!
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まき
Aroma of maturity, acidity, umami, and sweetness. All of them are well-balanced and satisfying.
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紹興酒のような熟成香。
後に残る冷涼感。
常温か冷蔵か、と聞かれて迷わず常温を選んだが、これはぬる燗でもよいのでは。
まき
Left photo. Slightly effervescent and orikarami, it has a sensation somewhere between doburoku and sake. It seems to go well with fatty meat.
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Center of photo. A light, refreshing drink.
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Photo right. Elegant sweetness and a firm acidity that tightens the aftertaste. It seems to go well with ume plum.
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It is said to be 65% polished rice, but it feels more like brown rice.
Is this the effect of the Bodhi yeast? I need a basis for comparison!
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まき
At Kotobuki Shuzo's Kuranomi. It can be drunk smoothly without any resistance. The soft, fruity aroma that lingers afterward is cool. The serving temperature, which is not too cold, is delightful.
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2016BY. it opens up nicely when warmed to lukewarm. It has a soft mouthfeel.
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まき
The aroma of rice is strong. It also has a strong miscellaneous taste in a good sense.
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From left to right, milling ratio 40%, 50%, ......, 100%!
This is my first time to see 100%.
Surprisingly, the difference is easy to understand and learn.
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まき
With rock oysters
(I devoured the oysters, forgetting to take a picture 😅)
(I forgot to take a picture of the oysters and devoured them 😅) I think this sake would probably go well with oysters with a drizzle of olive oil.
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まき
From right to left: Junmai Ginjo MISA, Special Junmai MISA, Junmai Nadagiku. Served with oden with ginger soy sauce. It is interesting to compare different types of sake so that you can try pairing them with different oden ingredients.
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まき
Reassuring, soft sweetness and firm oaky aroma.
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まき
A robust sake that can be enjoyed even when warmed up to top temperature without problems.
Japanese>English