あちょお
Tono (shingari)
We had it warmed.
Aroma of rice, matured aroma, and umami.
Japanese>English
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あちょお
The rice polishing ratio is a surprising 96%!
I had it warmed up.
The acidity is citrus 🍊 type. It was my first time tasting it. The acidity is amazing. Umami, citrus and rice aroma. Complex aftertaste. Super character.
Japanese>English
Tamasakura生酛純米90 にごり原酒
あちょお
We had it warmed up.
Polishing ratio 90%!
The rice has a delicious umami flavor.
Even though it is 90%, it is mellow with little bitterness.
Japanese>English
十字旭日純米酒 ひやおろし
あちょお
Warmed.
Aroma of mirin-like maturity. Aroma of rice, woody taste. Mellow and easy to drink when cooled.
Japanese>English
あちょお
It was served warm. Aroma of rice bran, acidity with a touch of citrus. Gentle graininess and umami.
The lingering aftertaste is slightly bitter and astringent, but the citrusiness gives it a slightly refreshing impression.
The aftertaste is like the aftertaste of ponzu (citrus juice) in a rice porridge.
Japanese>English
あちょお
Taste of rice, pear, acid, astringency, alcohol, mellow melon when lukewarm.
Maybe it tastes better when it's a little cooler than it is when it's not so cold 😋.
Japanese>English
十字旭日純米吟醸生酒 甲辰(きのえたつ)
あちょお
En no Mai Polishing ratio 55
Juicy and fresh, but
Pear, loquat, banana, and a sense of maturity like mirin in the back.
I was served it with a melon called "banana makwari" and it was great combined with the ginjo aroma.
Japanese>English
Kazenomori秋津穂 507
あちょお
Compared to 657 (65% polished rice), 507 (50% polished rice) is sweet and fruity.
It has a ginjo aroma of green apple and a slight banana-like aftertaste. The slight bubbles are pleasant. The acidity makes it easy to drink. The acidity and bitterness give it a savory, savory finish.
Postscript
2 days after opening the bottle
The shwash is completely gone, and the ginjo aroma is now ripe makka + lingering faint banana.
The sweetness has increased, and there are more savory and nutty nuances. The mouth is a bit astringent, so it's like an astringent taste is coming out as well.
Personally, I prefer it when the acidity is still high after opening the bottle 😊.
Japanese>English
あちょお
Delicious sweetness. Bitter taste reminiscent of fragrant nuts. Gentle elegance without sharpness. It gives the impression of a cider with a carefree spirit. I don't like sweetened ciders, but I like Koryu. ❤️
Japanese>English
Kokuryu石田屋 純米大吟醸
あちょお
Apple + pear-like ginjo aroma. Umami.
Gentle bitterness (savory). Sake with a touch of elegance. Delicious 😋.
Japanese>English
ひるぺこ
Good evening, Achoo-san. Ishitaya! That's nice 😆 It's not a drink you can come across very often even if you want to drink it, and I envy you💕.
Japanese>English
あちょお
Hi, I'm looking for a new one. It sounds like if you buy a few bottles you get to sell one, or it's limited and there are only a few! They tasted elegant😊.
Japanese>English
Echizenmisaki槽しぼり純米 復活米九頭竜 火入瓶囲い
あちょお
Sake made with rare Kutouryu variety.
Umami, rice flavor, and a feeling of being drained by the acidity.
It is not sharp, but mellow.
Japanese>English
あちょお
Cute camp label. Good flavor, a little acidity, milky. The bitter taste with a hint of savory flavor is a punch, elegant but impressive.
Japanese>English
あちょお
It is quiet when drunk cold.
The characteristic is the bitterness in the back.
When I had it warmed up, I found the meekness to be elegant and mellow, and the bitterness to be savory. It is good when heated.
Japanese>English
Kurumazaka波乗り車坂 山廃生原酒
あちょお
Sweet flavor, astringent taste, and a cider-like aftertaste.
Japanese>English
あちょお
Summer sake. It has umami. It is cut by acidity, astringency and alcohol. Delicious. It has a thin calpis aftertaste.
Japanese>English
Suiryuしぼりたて無濾過 生
あちょお
Summer sake. Fruity ginjo aroma at first - soon cut off by alcohol and eginess. The aftertaste is refreshing with a thin calpis aftertaste.
and refreshing. Taste of rice when the temperature rises.
Japanese>English
Kamokinshu木桶で生まれたりんごさん
あちょお
As it is, apple flavor. Highly productive malic acid yeast. But it is not sticky-sweet and refreshing. Sweet and sour, easy to drink, and women seem to like it. It goes well with vinegared food. I was told that it is best to cool it down.
Japanese>English
あちょお
With a glass of wine in the evening. Acidity typical of Kaze no Mori. Fruity at first. It has a flavor like sakekasu (sake lees) and a bitter astringent taste. It would go well with pickles.
Japanese>English
Kudokijozu超辛口 ばくれん
あちょお
Al-soaked. Rice aroma and flavor. The alcohol and egglutination make it seem as if it is going away. It cuts through with ease.
Japanese>English
あちょお
Yellow-bodied melon ginjo aroma. Slight bitterness astringency and alcohol that seems to balance out. Easy to drink. ☺️
Japanese>English