ぽんしゅ
It is said to be a small sake brewery, but we have the impression that they produce sake with a strong impact, such as Jakuchu.
It is a sake with strong umami and low acidity.
Japanese>English
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ぽんしゅ
One of my favorites, Sharaku.
Personally, I like Junmai Ginjo more than Junmai Daiginjo because I feel that Junmai Ginjo has more character.
This time it's Aizan, so I guess the sweetness and juiciness stands out. 😋
Japanese>English
ぽんしゅ
Perhaps because it was the first sake I drank, this sake left the greatest impression on me on this day, in preference to the Jikin and Shinmasa that followed. It is a sake with a slight sense of maturity.
I can't stop drinking sake because every once in a while I come across a new great sake like this. ☺️
Japanese>English
ぽんしゅ
It's been a while since I've had Shinmasa, the standard No.6.
I think it is a full-bodied sake with a slightly sweet taste 🤔.
It is indeed a brand with many fans all over Japan. It's delicious!
I had it with horse sashimi.
Japanese>English
ぽんしゅ
It has a fruity aroma, a soft mouthfeel, and the flavor of rice.
I think it would go well with chicken dishes, although this is partly because my pick-me-up happened to be a charcoal-grilled chicken salad.
This year's Jikin is also good 😋.
Japanese>English
ぽんしゅ
I got this sake at Fukumitsuya in Kanazawa, which I visited the other day.
It was more expensive than expected (about 5.5k, I think), but I bought it because it was delicious.
Personally, however, I preferred it when it was very cold (when I tasted it at Fukumitsuya) rather than at near room temperature (when I drank it at home this time).
Accompanying it were seared kuromutsu and jakoten (fish cake).
Japanese>English
ぽんしゅ
Is it because it contains lactic acid bacteria? I think it is because it contains lactobacillus. I think it is a rich or umami type sake.
I think it would go better with nameko mushrooms than sashimi.
#This is my personal opinion😊.
Japanese>English
ぽんしゅ
#Polishing ratio 45
#Kawabata Fresh Fish Restaurant
This was also at the third restaurant.
It seems to be a brand only available in Kanazawa, so we were lucky ✨.
This one is like The Junmai Daiginjo, but it was so good ‼️
I couldn't buy it at Kanazawa station because they didn't have it (they did have Tengu Mai though).
I'm glad I got to drink it 🎶.
Japanese>English
ぽんしゅ
#Polishing ratio: 55
#Hokuriku Gohyakushi 100%.
#Kawabata Fresh Fish Restaurant
I went to Kanazawa for the first time in two years.
On my third visit, I finally got into a restaurant that has the local sake I wanted to drink. ☺️
The Yamahai Ginjo is a very strong flavor with a strong aroma.
It was the Yamahai with "strong flavor and aroma".
I couldn't understand the rice used for the sake.... Too bad...
→It was "Gohyakushi".
Japanese>English
ぽんしゅ
Aroma: Fruity, pineapple-like aroma as indicated on the back label.
Taste: It is refreshing and light.
It can be served before or during dinner.
Japanese>English
ぽんしゅ
#Rice Production Manager: Mr. Yasuhiro Oka
#Brewing Manager: Mr. Takuhiro Kanamaru
Recently, KINMI SAKE has been popping up a lot in advertisements on my SNS - KINMI SAKE.
I happened to find it in the grocery section of a certain Takashimaya store, so I bought it. I thought it was quite expensive for a No. 4 bottle (3k↑), but I chose this sake because I want to support Noto and I have not had many sake from Kyushu.
Sorry for the long preface.
The aroma is not so strong.
If I had to choose between refreshing and umami, it would clearly be umami. However, the acidity comes in afterwards, so it is perfect for a mealtime drink, as it refreshes when paired with thick dishes such as simmered dishes or fatty sashimi.
The alcohol content is quite strong (17%), so be careful how you drink it. ‼️😵
Japanese>English
ぽんしゅ
#Sake rice: Misato Nishiki
#Polishing ratio: 50
#Alcohol content: 16
Recently, there have been a lot of refreshing sake, but this one is a umami-guchi type. I drank it with satsuma-age and yakitori, and it was perfect. ‼️🤤
Japanese>English
ぽんしゅ
#Sake rice: Satoumi rice Akebono (Okayama Prefecture)
#Polishing ratio: 58
#Yeast: 901 yeast
#Alcohol percentage: 14.5
#Brewing water: Takahashi River subsoil water from Okayama's three major rivers
My personal feeling when I took the first sip,
Sweet! (Rice is sweet, isn't it?)
(Rice is sweet, isn't it?)" "Shuwa shuwa" feeling is strong! (Is it because it's a medium-brewed rice?)" "Surprisingly strong aftertaste (lingering)"
(It's a medium-bodied rice, so it has all the good points? (I don't understand the logic 😅)"
Sake made with edible rice, not rice for sake brewing, has a different character and is very interesting.
#I think it's a luxury considering the recent rice shortage.
Japanese>English
ぽんしゅ
#12 Yeast (Urakasumi yeast)
#Sake rice: Hachitan Nishiki
#Bodily strength: 14
#Slightly cloudy
The first sip is so refreshing and fresh that it makes you want to rush in and say, "Citrus soda? The first sip is so refreshing and fresh that it makes you want to rush in 🍋🍏🍐.
The aroma is rather subdued.
Japanese>English
ぽんしゅ
I bought this Sado sake at Yoshiike when I went to Ueno the other day to see the cherry blossoms.
It has a clean and crisp taste, typical of 500kg.
My wife, who basically can't drink alcohol, seems to like it, but for me, it would be good if it had a little more character (peculiarity) 🤔.
I guess you could say it's such an easy-drinking sake.
Japanese>English
ぽんしゅ
It is a sake from Taniguchi Sake Brewery of "Jakuchu" which we had been impressed by at this restaurant before.
It was the perfect sake to end the day. 😋
Japanese>English
ぽんしゅ
This is one of my favorite drinks too 🥰.
I really think that good sake makes me happy. ‼️
Japanese>English
ぽんしゅ
Since my wife is from Ibaraki, we often receive sake from Ibaraki Prefecture and often drink sake from the Tsukii Sake Brewery, but we don't often have a chance to drink the Hikoichi brand!
The acidity of the sake tightens up the mouth and makes it a good match with strong food.
Japanese>English
ぽんしゅ
Oyama 0ka Series
Fresh" and "crisp" sake 🍈🍐🍏🍐🍏.
Japanese>English