酒記「しゅき」
UTAGE2025 limited edition sake
It is so fizzy that you would think it was sparkling.
Fresh, but the sweetness is soft, mild and silky.
Pitchy, but naturally sweet like sugar cane.
Japanese>English
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酒記「しゅき」
At UTAGE 2025.
Delicate carbonation and a milky taste unique to nigori sake.
The deep flavor and transparency that brings out the beautiful flavor of Yamadanishiki to its fullest are in perfect harmony with the soft lingering aftertaste.
It is fresh, but the mildness, umami, and acidity of orikara are very good.
Japanese>English
酒記「しゅき」
At UTAGE 2025.
It was poured by President Imanishi.
Silky and delicious sweetness is the best.
Japanese>English
酒記「しゅき」
Mouth opening impressions after taking it out of the refrigerator at minus 5 degrees Celsius.
The refreshing aroma like a fresh sunny sea breeze peculiar to Kangiku, the rich aroma of strawberry syrup, the aroma of ripe pineapple, and the astringent aroma of the bark of wet old trees.
As the temperature rises, the aroma of strawberries and pineapple becomes heavier and more fragrant. Aromaticity also comes into the picture. There were many reviews that said it smelled of apples, but I don't think so.
I usually put it in the fridge to enjoy the changes in the yeast.
The mouthfeel is sharp with minerality and fine gassiness, and it flows smoothly.
The taste is just like the aroma, sweet and sour with elegant syrup, sharp acidity and bitterness.
The sweetness comes out in the front, but it is not persistent and is very easy to drink.
The bitterness is washed away by the acidity, and the sweetness is always juicy but does not leave a residue on the palate.
It has a refined and beautiful taste because it is made from jun-dai, polished Yamada-nishiki.
I look forward to the changes tomorrow and the next day.
Japanese>English
酒記「しゅき」
Shockingly delicious. Very much my favorite sake.
Mouth opening impressions.
SENKYO's active nigori is called Yukidaruma, but this one has a different texture and is more like nature.
When poured into a glass, there are some rice germ-like grains floating on the surface. It does not affect the mouthfeel.
It is said that they use Kame-no-o rice that is polished to more than 90%. The refreshing acidity and sharpness are amazing even though the rice is not polished at all.
The aroma is fragrant and fruity with the acidity of Sengoku, with a hint of smoke from the wooden vat. Sweetness of white peach, freshness of green apple, ripeness of mango, and orange peel aroma. Some lychee sweetness and freshness.
Mineral on the palate. A silky, fine-grained liquid flows down the throat with a rush of fizzy chili and tingling.
The gasiness is strong and shrieky.
The taste is bitter and sour, followed by sweetness like amazake. The bitterness is not that strong as it is felt mixed with the strong fizzy carbonation.
Sengkyo's unique sweet and sour sake has a wild and wild atmosphere and a natural sweetness that is unmixed and very delicious.
The crisp acidity does not leave a lingering taste.
Although it is called "dobrok," it also has a lightness like a calpis sour.
Japanese>English
酒記「しゅき」
It was stored in the refrigerator.
The aroma is full and round. Elegant aroma of pale pineapple and apricot.
The aroma is aromatic, but the fragrance itself is not that strong.
The texture is smooth and the sweetness is very generous. The beautiful sweetness spreads on the tongue, and the bitterness and refreshing acidity are good.
The refined sweetness of Yamada-Nishiki. Mellow and soft, this is a bottle to enjoy sipping on a long autumn evening.
The bitterness of Kangiku is addictive.
The acidity is mellow and has a richness like a plum wine that has been aged for a long time.
The concept is to enjoy a pleasant moment with a pleasant night breeze.
A refreshing sake. But gentle at the same time.
Japanese>English
酒記「しゅき」
Aromatic and elegant sweetness.
Perfume-like aroma. When freshly brewed, the aroma of green apples and pears, combined with the rush of alcohol and bitterness, gives it a refreshing feeling like the winter sea.
As it settles in the glass, white peaches show their face, and the sweetness and roundness of white peaches can be felt.
The taste is silky and sharp.
The taste is silky and sharp, with a strong sense of gas. The bubbles are fine but grainy.
It has a minerality and a fullness.
The sweetness and umami are accented by the bitterness at the end. The acidity that appears in the middle does a good job.
It is dry, yet light and fruity.
The combination of nigori's fullness and effervescence makes it a sake that makes you want to swallow it in gulps.
The lactic acidity is not so strong. There is a lingering aftertaste at the end of drinking, but it is cut off sharply.
The bitterness is good. The sweetness is like a drop of saturated sugar water.
The bitterness becomes more pronounced with time. It will be gorgeous and ready to drink within 2 to 3 days after opening.
If you want to enjoy it with a meal, warm dishes are best. A hot pot of grated radish is exceptional.
Japanese>English
酒記「しゅき」
I got it at a sushi restaurant.
It seems to be the second day after the mouth opening.
Beautiful acidity and beautiful sweetness. Gentle and round fruit aroma is wonderful.
Gentle, floral and elegant aroma like ripe banana and pineapple. Fluffy and acidic aroma.
The taste is fresh but nostalgic with gentle sweetness, enveloping acidity, and soft umami.
Perhaps it is because it is brewed in a wooden vat, but if I were to use an analogy, I would say it has the relaxing aroma and softness of taking a bath in a cypress tree.
I felt a hint of the juicy deliciousness of rice and perhaps only rice farmers can convey this, but I felt a hint of graininess when the rice hulling machine is being used. It is a different feeling from the sweetness of milled rice.
It was a sushi restaurant that uses red vinegar with a perfect balance of beautiful acidity and sweet umami, but it takes the acidity of the vinegared rice.
It is a wonderful sake that can fight on its own,
The sushi of the first bonito and the white fish were outstanding. Well, they were all very tasty.
It has a light mouthfeel and it is hard to feel the alcohol. It is clear but has depth.
I have had the 2023, but I prefer the 24 year old.
I wonder if it's the yanni from the wooden vats? I didn't feel any astringency and there was no spike of acidity.
Japanese>English
酒記「しゅき」
Sake just like the pictured bottle. Amazing.
I had it snow-cold.
The aroma is refreshing, like LaFrance. Unlike Japanese pear, it has a dense aroma. It also smells like peach.
The roundness of the lactic acidity and the yogurtiness combine to create a very beautiful aroma.
The aroma rises as it reaches room temperature.
The gasiness is fine and mild.
The softness and gentle sweetness of the oli, the bitterness that slowly emerges, and the dry aftertaste make for a pleasant drinking experience.
The taste has a natural sweetness like that of wasanbon and a mild bitterness and astringency.
The taste has a natural sweetness like that of wasanbon, a gentle bitterness and astringency, and a dry aftertaste that gives it a crisp finish.
The acidity is not so assertive, but it makes it a sake you want to keep drinking without getting tired of drinking.
It is fresh and evokes a dignified scene in the cold, reminiscent of the winter sea.
The grains of ori (rice pellets) look like dancing snowflakes and are pleasing to the eye as well.
The sweetness is particularly refreshing, yet easy to drink with a touch of sweetness.
As you continue to drink, the slight bitterness and astringency become more apparent.
If you want to pair it with food, try tempura, dishes with acidity, and dishes such as abura-gon-chicken and marinades. I think it would be good with chicken or marinated dishes. The presence of fatty ingredients will make the sake more enjoyable.
Japanese>English
酒記「しゅき」
Almost no (mild) aroma, lime-like.
Sharp, crisp, dry taste.
The rich, deep bitterness is irresistible.
It is a real treat with a meal.
Maybe I would like to drink it with crab.
Japanese>English
酒記「しゅき」
A sake brewery in Chigasaki, Kanagawa.
Perfect for a mealtime drink.
Sake with quite a lot of gusto. You can feel the atmosphere of sea breeze and freshness.
It is sharp and has a clear alcohol taste. It has a strong umami flavor.
I would like to try it warmed next time.
Japanese>English
酒記「しゅき」
History of outside drinking.
It is said to be suitable for warming up, but it was very tasty as it is.
It has a high aroma and is very drinkable.
Japanese>English
DenshuNEW YEAR ボトル 2025
酒記「しゅき」
I opened a bottle of zodiac sign label, which I had not been able to drink due to the new sake parade.
It is aromatic, refreshing, light, yet sweet and juicy. It is a wonderful sake.
Noble aroma of pineapple and melon.
There are also a few white peaches. The fragrance is highly aromatic and pleasing to the nose.
The taste is refreshing and elegant. The umami, which does not lose to the aroma, stimulates the lower part of the palate.
The taste is smooth but light, like the juice of high-sugar fruits.
There is a slight gaseous feeling that remains in the mouth.
A very well-balanced bottle. You will never get tired of drinking it, and it tastes great whether you drink it or not.
The taste is clear and sweet. It tastes like melon juice. After drinking, you will be satisfied with the aroma that leaves your nose and the robust flavor.
The flavor is like that of a ripe pineapple.
The acidity is also like that of a ripe pineapple. Ripe acidity. The bitterness and acidity are very well balanced.
A highly satisfying bottle as it is.
If you want to enjoy it with a meal, you can enjoy it with fatty fish. Tuna sashimi or yellowtail with a lot of fat.
Tempura is also good. Salt is good for yakitori. Grilled fish kama with salt is very good.
Japanese>English
酒記「しゅき」
It was the first day of spring and we had a morning squeeze.
There are many sake breweries offering this product.
I am looking forward to receiving sake from a brewery near my home.
However, I feel that it is quite an amazing thing to make sake in time for February 3, the first day of spring.
The aroma is mild and you can sense the roundness of the rice.
It has the aroma of a pure sake. There is a slight acidity, but it is very subtle.
The mouthfeel is like sugar water with a high concentration of sugar. It is milk-like.
The taste is smooth on the tongue and the sweetness of the rice sugar water lingers until the end. Bittersweet bitterness is also felt from the beginning and lasts until the end.
Two extremes of sweetness and bitterness. There is almost no acidity.
Soft mellow sweetness and bittersweet bitterness from the beginning to the end.
It is difficult to feel the sense of alcohol.
The freshness of the sake can be felt, but the rounded drinking comfort and flavor are fully expressed.
Overall, it has a milk-like feel. The taste is completely different, but the atmosphere is.
If you want to match it with a meal, it's a sweet ✖️ sweet and sour kimchi type from a bowl of turnip soup or a meal.
Three days after opening, the volatility of the alcohol and the acidity have added to the clear drinking experience.
I like it a lot better than the first sip. The aroma is a little more aromatic.
Japanese>English
酒記「しゅき」
The bottle was opened because it was supposed to snow in the Kanto region as well.
It is fine and refreshing, just like walking on the snow on a sunny early morning when the temperature is low and the snow is smooth.
As the temperature approached room temperature, I opened the front door and was reminded of the scene of watching the snowfall with no wind.
The aroma is very nice with green apple, pineapple, and lactic acid roundness. A little bit of citrus also shows up.
The acidity of the aroma is very elegant and gives the impression that this is Akabu.
There is still some gas in the nose due to the oily residue, and the slight bubbles give it an unforgettable sparkling sensation.
The taste is umami, acidity, and bitterness that does not drag on.
The taste is lactic acidity, sweetness and umami of fruit juice, and rounded acidity and sharp bitterness to finish.
Only the supernatant has fresh green apple, fresh sweetness, and soft sweetness.
When the top-fermented juice is added, lactic acidity and roundness are added, and it becomes a bottle with a "snow" feeling.
It is fresh and drinkable, yet light, so you can finish it quickly and easily.
It goes well with all winter dishes.
Whether you have never had sake before or you are a seasoned sake drinker, if you like sweet sake, this is a must-try.
It is sweet, juicy, and well balanced.
Japanese>English
酒記「しゅき」
Elegant aroma like aromatic oil.
The aroma is gentle and rounded.
Juicy and full-flavored. Ripe melon.
The first-class ripe melon wholesaled to Sembikiya.
When you put it in your mouth, it has a voluminous flavor and a full-bodied sweetness. The bitter taste and fine gas also make it a delicious bomb that you can't help but bite into.
It has a thick texture that soaks into your body.
The bitterness lingers in the aftertaste at the end of drinking. It also retains a sharpness at the end.
There is little acidity.
The umami (deliciousness) comes out strongly throughout, and the volume of the rice can be felt.
As time passes, the gas escapes and the sweet, strong umami is felt even more.
The sweetness is strong and intense. The sweetness is melting and has no corners. Fruit juice.
It will be a perfect match with Japanese cuisine.
Tempura is a good match.
A bottle that impresses with its aroma and the first delicious taste you get when you drink it.
Japanese>English
酒記「しゅき」
Opened a bottle of Sancho that had been stored in the refrigerator.
From the refrigerator at -5 degrees Celsius.
The gas is outrageous, so be careful when opening the bottle: ⚠️
The cap goes flying off.
The aroma is gorgeous, like grapefruit.
The aroma is elegant, lively, and fresh, as if it were more grape wine than grape wine.
The alcohol content is very low.
There is a hint of peariness.
As time goes by, the aroma settles down.
Surprisingly gassy. Shwashy!
The liquid tingles in the mouth and goes wild, and when swallowed, the schwash passes down the throat.
It has a clear, watery texture on the tongue and a refreshing, delicate taste.
The acidity stands out like a white wine and the sweetness is moderate.
While retaining the umami and volume of Yamadanishiki, it has a complex bitterness with minerality and a sweetness like rice brine.
Although the sweetness is reserved, it is likely to show its good sweetness as the bottle is opened.
Shrewdness -> sweetness -> bitterness -> minerality with hardness -> dry lingering aroma.
This is a new sensation that combines the aroma and flavor of white wine with the comfort of an Asahi Super Dry. It also has a feeling like an energy drink.
It is a perfect match with saikyo yaki (grilled white fish), deep-fried soaked vegetables, deep-fried tofu, and Japanese cuisine.
Japanese>English
酒記「しゅき」
This is the first sake pressed from the wooden vat at the beginning of the year.
There are three types of sake: Arabashiri, Nakadori, and Seme, of which Arabashiri is the first sake pressed.
The aroma is that of Senkou. It has a noble, natural sweetness.
The aroma is of fruit juices reminiscent of muscat and lychee. A little lactic acidity also enters. Is it the aroma of wooden vats? There may be a slight astringency.
A sake suitable for New Year's greetings.
It is a fresh and energetic sake, partly due to the fact that it is arabashiri.
The sweetness is like fruit and white sugar.
It is refreshing and crisp. It is a bit gassy and gassy.
The taste is clear even though it is cloudy.
It is dry and comfortable to drink, with a pleasantly clear acidity in the aftertaste. There is no unpleasant bitterness in the aftertaste.
The image is light, probably because it is not pressed under pressure.
It is hard to feel the heaviness of richness, flavor, and umami.
It is refreshing, light, and crisp.
Gasiness → sweetness → freshness → sourness combined with bitterness → disappears nicely.
It would go well with cream cheese, tomatoes, raisins, carpaccio, chicken, red meat, yuzu kosho, salted fried fish, etc.
It is so easy to drink that you will open a bottle right away.
I wonder how it will change as the days go by.
I'm looking forward to it in 3 days.
Japanese>English
酒記「しゅき」
Recommendation from the liquor store.
Usually fresh out of the fridge.
The aroma is a beautiful, good aroma with hints of muscat, melon, and a hint of peach, but none of the above. The aroma is like an aroma that rises up and is fresh and alive with the scent of rice. It smells so good.
The taste is mellow and refreshing. It has sweetness.
The sweetness and freshness is like Mitsuya Cider.
The feeling is different if you drink the sake on the tip of the tongue and at the back of the tongue. On the tip of the tongue, sweetness and freshness stand out. On the back of the tongue, a deep bitterness emerges.
The transparency is very high.
Freshness → sweetness → slight bitterness → rising alcohol → sourness that goes away,
Sweetness.
The drinking experience is similar to that of water.
Sweet, tasty, tangy, fruity and elegant.
As the days go by (about 2 weeks) I detect green apple in the aroma. A bit of superglue. The palate does not feel old, but the impact fades. The second half of the wine when drunk, it is calmer than when it opens on the palate.
The sweetness remains the same and the fragrance is unabated. It should be drunk as soon as possible!
It should be served chilled in a wine glass rather than at room temperature.
We enjoyed it with sashimi, salted fish, fried foods, dry foods, and everything else. The acidity is so noble that it will wash down even oily or salty dishes.
Japanese>English
酒記「しゅき」
We had it at the restaurant. Mouth opening.
The aroma is fine and fruity, mango and pineapple. Aroma of lactic acidity with presence.
The mouthfeel is smooth but slurry with a strong sweetness.
The sweetness of kijoshu combined with the astringency of the wooden vat makes this a very luxurious sake.
The sweetness is lactic acid sweetness. It is the natural sweetness of whey from yogurt and sugar cane cut and sucked.
The astringency comes from the bitter taste of the wood tar. The lactic acidity is in the foreground, but the fizziness is suppressed.
Sweetness → lactic acid freshness → sweetness → astringency → sweetness
Natural sweetness and natural bitterness are beautiful.
A sake to be drunk in a wine glass, half poured, and sipped with a gulp.
I also felt a volatile citrusy atmosphere afterward.
The sweetness and astringency are balanced by a moderate acidity, so it can be enjoyed as a food wine as well, although the sweetness breaks off and you can choose the ingredients.
It is a fun sake to drink by itself.
It is best paired with fruits.
This was a very satisfying bottle of sake with a great flavor.
Japanese>English