あちょお
Junmai - Activated unfiltered unpasteurized sake
Alcohol 14%.
Bitterness, sweet umami, twisted umami, not too high in alcohol, but it seems to be drained by alcohol. Rice flavor, dumpling
Japanese>English
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Gokyo騎乗 ride? 発泡純米生酒
あちょお
Lemon squash, fanta grape, citrus peel, malted rice, low alcohol 9%.
I drank this because I was curious about what the Ponzake Tagram people had said earlier about it being very fizzy.
This is not a micro-foam. It is as fizzy as champagne. Carbonated beverage
Japanese>English
Juyondaiおりがらみ本生
あちょお
Jyushidai lightly cloudy
When you pour only the top clear part gently and drink it, it is sweet fruity, acid, green apple, and light muscat.
If you mix it and drink it with nigori
The bitter taste from malted rice is added and it feels a little sweeter.
Japanese>English
あちょお
Nice flavor, bitterness, alcohol, a little acidity, and a little floral. It has a natural aroma, though it seems to be drained by the bitterness derived from the alcohol. As the temperature rises, the sweetness and umami come out. The savory flavor is also full-bodied.
It is neither heavy nor light, and is versatile enough to be served with food. It is neither heavy nor light, but versatile enough to go with any dish.
It is a sake that should become more famous.
Japanese>English
Isojimanしぼりたて純米吟醸生原酒
あちょお
Beautiful, mineral and alcoholic, with a full-bodied, savory bitterness.
As the temperature rises, it gradually becomes more delicious and gorgeous. When it's not so hot, you don't feel the gorgeousness so much.
Japanese>English
Gokyoride？light
あちょお
Sweet and sour. The image of the aperitif plum wine that comes with the first course of dinner at a ryokan. Low alcohol 6%.
Japanese>English
あちょお
first death
Mirin ✖️2, rich bitter taste, mirin aftertaste
I drank it cold, but I think it's better warmed up.
Japanese>English
Haginotsuyu雨垂れ石を穿つ 露冴える
あちょお
Special Junmai, Tokusui Jikomi
Freshly pressed raw sake
The brewing method used in the Edo period (1603-1867) is said to have resulted in a richer flavor because 20% less water is used in the brewing process than in modern times.
Brandy cake, Earl Grey, peach
Tasty, thick, juicy
Japanese>English
あちょお
Lemon, green apple, grape, a bit gassy.
Aftertaste is koji and somehow a hint of gum OR high chu grape?
What should I drink since I was given a magnificent Japanese beef tongue? Red wine is good with salted tongue, but I was excited to try a white wine such as Sauvignon Blanc or a gorgeous Chardonnay.
Oh, I also thought that Shinsei might have a hint of lemon or citrus, so I opened a bottle to see if it would go well with salted beef tongue and lemon.
The base of the tongue has too much tangy flavor to be matched by the Shinsei. I don't feel that the tangy part is too strong to be mutually beneficial.
The tongue was superb. Jewel meat.
Of course, Shinsei by itself is a gubi umami 😋.
Sake is better with fatty or umami foods (my opinion).
But something with more acidity might go well with it.
Japanese>English
ジェイ&ノビィ
Good morning, Achoo 😃.
Awesome ‼️ a magnificent pile of tongue 😍and I'm jealous that it's domestically produced🥹It means that both the flax cat and tongue are delicious on their own😋Pairing is interesting!
Japanese>English
あちょお
Jay & Nobby.
Sake and snacks, when paired perfectly, are a delight 🤤... I'm sure you'll be overflowing with joy.
I wonder if Shinsei goes well with vegetables or sweets?
Japanese>English
Denshu純米大吟醸 四割五部 秋田酒こまち
あちょお
Tasty. Green apple. Sweet acidity, light bitterness. Astringent taste.
A slight taste of koji on the back end.
Stable rice wine.
Favorite squid and taro stew.
You have to drink it 🤤.
Japanese>English
Nabeshimaクラッシック 特別純米酒 白菊
あちょお
It has a clearer, lighter and drier impression than other Nabeshima wines. Chilli gas feeling. Mineral taste.
The umami and bitterness are quickly released, but they remain subtly.
Japanese>English
あちょお
Fresh sweetness, acidity and exits. Easy to drink. Strawberry-like acidity.
Golden Chun Chun delicious 😋.
Japanese>English
ひるぺこ
Good evening, Achao. I've never had a golden chun chun yet, and I guess it's the highest price rank 💸.
Japanese>English
あちょお
Hirupeko-san
I saw it here at Jack and Matilda, a Fukushima standing bar, and asked for it immediately 😊🍶.
Japanese>English
あちょお
Sentori before the first period (produced in June 24).
Chilliness of gas, minerals, unripe green apple🍏, fleeting. Aftertaste mildly astringent.
Japanese>English
あちょお
Mouthfeel. Muscat, gorgeous, fruity nose, gassy. Sweetish atmosphere but clean, acidic and swishy. Delicious 😋.
Japanese>English
Aramasaコスモスラベル
あちょお
Thin lemon, acid, gassy, elegant and fragile. Gentle alcohol.
Japanese>English
あちょお
It is gassy, mineral, sour green apple, and umami.
It's a bittersweet and elegant.
Delicious!
Japanese>English
あちょお
Sweetness mellow chile gas,
Acidity, astringency.
Aroma of white flowers, white peach.
Mild impression in Nabeshima.
Japanese>English
Miinokotobuki秋純吟ひやおろしポルチーニ
あちょお
Autumn Sake that I missed to drink
Gentle and rounded mouthfeel.
Unique umami flavor.
Light astringency, bitterness, and savory flavor.
It becomes even mellower when heated.
Japanese>English
あちょお
Elegant and gorgeous. Mixed aroma of various fruits. Fine strawberries. Mild and elegant astringent bitterness, alcoholiness that stands up to the aroma. Delicious 😋.
Japanese>English
あちょお
Shadatsu Ran
Al-sozome. It was served warm.
It has a strong umami flavor but is easy to drink.
It is said to be a cosy sake.
Japanese>English