凌駕
So many tags, lol.
From the name, I thought it would be thicker and more intense, but it's more refreshing than I imagined. Fruity.
Japanese>English
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凌駕
The label is chic. It's cool. It looks like an old-fashioned sake.
Maybe the taste is the same. I just got dragged in by the image of the label? 😅
It has a strong aroma. The sweet taste spreads. When you swallow, the spiciness hits your throat. When you swallow it, the spiciness goes down your throat, and when it goes down your throat, the spiciness goes down your throat, and when it goes down your throat, the spiciness goes down your throat.
The following is from the internet.
Sake degree: ±0
Acidity: 1.3
Rice polishing ratio: 50%.
Rice: Hachitanishiki
Alcohol content: 15.5
Japanese>English
凌駕
It is quite colorful.
I thought it was going to taste like wood, but I guess it got rounder as the day went on.
It is well balanced and easy to drink without any bad elements.
From the internet.
Raw rice: Ihyakumangoku (Ishikawa)
Rice polishing ratio 60%.
Sake Meter +4
Alcohol content 15.8
Acidity 1.4
Amino acidity 2.0
Japanese>English
凌駕
It's a gift. It's good...! I can drink it easily. The rice polishing ratio is 39%, as expected. The 4th bottle was gone in an instant (lol).
It is fragrant and has no bad taste, so there is no reason to dislike it.
On top of that. The rest of the story is honestly not about the taste. I personally had a strange preconceived notion of Ottersai, or rather a feeling of being oblique (laughs). If I had to guess, I'd say it's the image of a sake that has been successfully branded (who do you think you are?).
It doesn't have an extremely distinctive taste, but it's not mediocre, and in terms of price, it's not extremely expensive, but it's not cheap either... I think it was very well positioned in this area.
I don't mean to be disparaging, but it's great to be able to buy this quality on a consistent basis if you want to.... Happy to be able to drink this kind of sake.
It's definitely delicious, so you can drink it with peace of mind, and it makes a good gift.
Good sake... ☺️.
Japanese>English
凌駕
The pitch is faster these days.
The label is fashionable.
The aroma is like old-fashioned sake. But when I drank it, it was refreshing and quite dry. The aftertaste is bitter.
From the internet
Raw rice: Gohyakumangoku, Dewa Sanzu
Rice polishing ratio: 63%, Sake degree: +5.5, Acidity: 1.3, Alcohol level: 15-16
When I drank it in hiya about 3 days after opening the bottle, it felt completely different. Has it become rounder? This is more to my liking.
Japanese>English
凌駕
A cup of sake once in a while.
From the following website.
Slightly sweet (Sake degree +3) Alcohol content: 15 degrees
Acidity: 1.3 Amino acid: 1.2
Rice type: Gohyakumangoku from Hyogo Prefecture
Rice polishing ratio: Kojimai 63%, Kake rice 68
Yeast:K-701
Brewer's time: 29 days Unrefined: 26 days
I see, it has a sweet taste. It's good that it doesn't have a sharp taste (I don't like acidity that is too strong).
It has a little bit of an alcoholic taste. Is it just my imagination?
Japanese>English
凌駕
When I opened the bottle, I heard a popping sound.
I didn't take a good look at it because I bought it by the package deal.
I happened to pair it with bonito tataki, and it turned out to be Tosa sake!
Polishing ratio 60%, alcohol content 15%.
From the internet
Rice / Matsuyama-Mitsui Sake meter / +5 Acidity / 1.6 Amino acid / 1.0 Yeast used / KA-1 (Kumamoto yeast)
I felt the acidity was a little stronger than the above.
A fruity feeling at the back of the tongue.
Aftertaste. Bitterness at the bottom tip (not eggy).
Japanese>English
凌駕
Alcohol content 14%, Polishing ratio 70%.
The mouthfeel is smooth and easy to drink, but the aftertaste is a little rough. (It is not a bad feeling).
The acidity goes away.
It's been about 5 days since I opened the bottle, and it seems to have gotten a little milder.
Japanese>English
凌駕
It's been a while since I bought a bottle. I chose it because of its "super soft water".
Rice polishing ratio: 59% koji rice, 59% kake rice, alcohol content: over 15 degrees and under 16 degrees
<Chilled...
The mouthfeel is light and easy to drink. However, it is not only light, it is also fragrant when you hold it in your mouth and let it air. The acidity is not too strong, which I like. It's the kind of sake you want to drink while eating!
The aftertaste, is it a little old? (Maybe you feel that way because you saw the year of production...)
Japanese>English
凌駕
Recently, I've started buying sake at mass merchandisers instead of supermarkets. Naturally, there are a lot of different kinds, and it's fun to choose. This store has an image that they sell a lot of local products and sake from Niigata. So this time, I bought some sake from Murakami in Niigata. The same brand was available in honjozo, tokubonjozo and ginjo, so I chose the tokubonjozo. I guess it's an everyday sake with a little extra. I guess it's my nature to choose bamboo when there's a choice of pine, bamboo and plum (lol).
Rice polishing ratio 55%, Alcohol content 15 degrees, (Sake degree +4, Acidity 1.3)
Sake degree and acidity are from the internet.
[Seo-yeon] Cold sake...
I was surprised when I drank it with a mouthful of Honjozo and it tasted even better than I expected. I hadn't looked at the rice polishing ratio. It's delicious.
It's clean, but not light. It has a sweetness and a slight bitterness at the end. The acidity is not too strong and it is easy to drink.
I like the taste.
Japanese>English
凌駕
I had a chance to stop by Kinoshita Shuzo, so I bought it on impulse. (Even though I just bought Junmai Ginjo (Celebration) at a mass retailer the other day...) It's a limited edition in the brewery. I'm weak to "limited". It's also unfair that the production number is stamped on it! The weather was fine and warm, and the signboard cat was out of bed.
The rice polishing ratio is 60%, and the alcohol content is more than 20 degrees and less than 21 degrees.
<Cold sake...
It's delicious. The elements do not stand out too much, but come together in a cohesive and powerful way.
Fruity. I think I understand the description of sake as "melon like".
When you put it on your tongue, you can feel the foam. The cork is tighter than usual.
Naturally, it's dark because it's undiluted sake. Easy to drink, but dangerous!
I tried it with cheese and it was good. I want to learn how to pair it properly.
I think it would be better to use "Junmai" to give it a more premium feel, or to tickle the maniacs' fancy, but this sake is made as an aluzoe honjozo because they are serious about the taste.
If you know more about it, please let me know.
(I love Honjozo)
Japanese>English
凌駕
It's easy to drink on the rocks, and it goes down easy.
Japanese>English
凌駕
Drinking comparison from noon (2/2), Tango sake series.
Rice polishing ratio 60%, alcohol content 16-17
Raw material rice: 100% Iwai
<Cold sake, by itself...>
The taste of wood? It is like a barrel sake.
The sourness, sweetness, and bitterness all come together to create a powerful taste.
...So this is what the label says, "a well-balanced taste"! (?)
It has a lot of color.
Japanese>English
凌駕
About a week after opening the bottle, it mellowed out a bit.
Japanese>English
凌駕
I've been rusty for half a day on Saturday, so I've been drinking at lunch (1/2).
Rice polishing ratio 58%, alcohol content 15 degrees, sake degree +3
Rice: Gohyakumangoku, Kyo no Kagari
<Cold sake, by itself...
Bitterness and acidity
(like it's going through the nose, or worse, it's tingling?). The aftertaste is long.
It has a long aftertaste.
Japanese>English
凌駕
First post
I'll start with my daily drink.
From home
Japanese>English