まき
I came all the way to Kyoto, but I'm still back to my usual drink 😅.
I can't help it, Aki-Deer is just too good 😅.
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SakenowaRecord your sake experiences and discover your favorites
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まき
Enjoy the soft sweetness of this sake warmed. The acidity is also strong, making it easy to drink.
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まき
Soft sweetness that reminds one of the shape of rice.
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Gentle sweetness and acidity. When warmed to lukewarm, it is even mellower and can be drunk endlessly.
While eating cod sukimono.
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Gentle sweetness and clear acidity. A cup that feels comfortable on the skin.
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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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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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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。
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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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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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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.
Japanese>English