Koeigiku月下無頼 さがびより
あちょお
Rice used for cooking
Fruity, with a hint of passion fruit acidity and astringency
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Glorious Mt.Fuji極超新星 HYPER NOVA
あちょお
Sweet lactic acid, alcohol Bickle, nutty, savory and full-bodied. Nuances of strawberry milk.
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あちょお
Local distribution brands
Aromatic, full-bodied flavor.
Bitterness, acidity
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Acid, juicy sweet flavor, brown sugar, fresh acidity. Lactic acidity.
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20% alcohol by volume
Strong in flavor and umami. Strong alcohol
Alcoholic
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Ookura山廃特別純米 直汲み 無濾過生原酒
あちょお
It was served warm.
It has a thick, rich flavor with a hint of sakekasu (sake lees). Bittersweet.
It seems to go well with oden.
Japanese>English
あちょお
I had Sharaku, which is often served cold at sushi restaurants, heated. Sake that needs to be kept cold is heated up (sensation).
It's a beautiful, refreshing sake when served cold, but when warmed, it overflows with richness and umami, so much so that it makes your mouth water.
It is best warmed up with simmered dishes.
Japanese>English
あちょお
Anakitoge, the steepest national road in Japan, located on the border of Ikoma City and Higashi Osaka in Nara Prefecture
The maximum gradient is 41 degrees.
The rice bran grabs the palate, and the richness is almost gruel-like. Cacao richness, thin mirin at the end, lingering chemical. Rubber.
Sake for advanced drinkers as well as passers-by.
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Gassanひやおろし 純米吟醸
あちょお
Sweet and savory. Acid, soft.
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Shinomineろくまる 雄町
あちょお
Clear, clear, mineral, astringent Muscat, savory, exits with an astringent taste.
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6.5% alcohol by volume
low-malt beer
Amazake carbonated. Calpis water sake.
Sweet and sour.
Japanese>English
あちょお
I had it warmed.
Good balance, richness of cocoa, corn tea, rice bran, smell of cooked white rice. Umami sweetness with a hint of mirin (dried sweet sake).
Japanese>English
Hakurou自然栽培米の酒
あちょお
2019BY
Cold>Sesame. Sesame feeling extreme and slightly rubbery? Chemical feeling.
Warmed>Gum 💦 but just barely sesame.
Japanese>English
Hakurouミネアサヒ純米 一度火入原酒
あちょお
Sake made from a food rice called Mineasahi.
Cold>acid, miso-like richness. Hidden fruity. Red malted rice. Rice bran, minerals. Yeast, like after eating bread.
Warming up>Adds umami. Mirin dried rice with apple juice. The richness that remains in the mouth.
Japanese>English
あちょお
5-year bill
Cold>Aged aroma. Mirin-like. Refreshing and refreshing.
Warmed: Umami, aroma of mirin, sweetness, and savory aroma. Sense of malted rice.
The aroma is like ground sesame and the richness is like cocoa.
Japanese>English
Hakurou豊醸 純米吟醸 熟成酒
あちょお
We had it warmed up. Corn tea, just on the borderline of going chemical. It has a full-bodied bitterness and umami flavor, but it is refreshing.
Japanese>English
Hakurou若水純米七割磨 槽場直汲生原酒
あちょお
French dumpling label
Alcohol less than 19° C.
Sweet, gassy, acid, lactic acid, alcoholic. Twist. Savory. Sweet with persimmon-like nuances.
Japanese>English
Hakurou若水純米うすにごり生
あちょお
white tanuki label
The label is retro and cute.
Acid, lactic acid, gassy, fruity strawberry-milk, pineapple, savory flavor. Fruit sweetness and acidity. Twisted umami.
Japanese>English
Hakurou辛口特別純米酒
あちょお
Guimara label
Tart. Alcoholic, rice bran, dark and twisted flavor like sake lees. Aroma like roasted sesame at the end. Gentle sweetness like umami and 🍡 dumplings.
Japanese>English
Hakurou若水純米冷やおろし
あちょお
Deep, dark umami. Smoky like aroma, rice bran, rice cake, burnt aroma. Sweetness. A deep, twisted umami. There is also acidity. Somewhat spicy.
Japanese>English