tjr
Sweet and fluffy dessert flavor like vanilla milk. It has a bubbly, party-like flavor, but still retains a sense of elegance. Delicious.
Japanese>English
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tjr
Firm umami in the carbonation, balance between dry and sweet, sharp, very tasty.
100% Dewa Sanzan, No. 14 yeast.
Japanese>English
tjr
Modern and gorgeous, but dry and clear, I still like it very much. I wonder how polished it is.
Japanese>English
tjr
@Manmaruru
Dry, sharp, but tasty with a clean aftertaste. The complexity and depth of Omachi's original origin? The complexity and depth of the original Omachi is certainly more suited to aged, heated sake than to draft sake.
Japanese>English
tjr
@Manmaru
Brewed with CEL yeast and local rice, this sake has a pineapple sweet taste like Kameizumi, as expected. Juicy and fruity, so good with strong flavored snacks.
Japanese>English
tjr
It has a full aroma, a sharpness as it goes down the throat, a freshness only possible with nama-shu, and a feeling of drinking Oroku, which is super delicious!
Japanese>English
tjr
Contrary to the cute packaging, this is a Junmai-Namaishime sake with quite a lot of gusto. Firm.
Japanese>English
tjr
Warmed sake. Good (too drunk to remember).
Japanese>English
tjr
This is a matured sake, having been laid down for 10 years in the 2008 B.Y.. It has a sweet, caramel-like aroma, a strong umami flavor, and a surprisingly clean finish. Goes great with heated sake. The newspaper conveys the atmosphere of the time.
Japanese>English
tjr
We had it at room temperature and warmed up. The combination of Shiga, Namahashiro and Tamakae is similar to the Shichibonjari we had the other day, but the flavors are completely different.
Japanese>English
tjr
Muscat-like aroma flavor, gas, and a super dry dryness with a sake degree of +16.5, a type I have never had before. Very tasty.
Japanese>English
tjr
It has a refreshing daiginjo-like mouthfeel, followed by a firm and distinctive grain flavor. The taste of sake was concentrated in spite of the low alcohol content.
Japanese>English
tjr
I tasted it at Nozawa Onsen Nagano Ya and found it very interesting, so I bought it.
The banana-like aroma, sweetness of rice (Miyamanishiki from Nagano Prefecture) and coarse creamy texture came first, followed by a firm acidity. It has a color and a drinkable yogurt feeling. It is addictive.
Japanese>English
tjr
Takamatsu Tachiyumi Mikotoko.
I drank it on my mom's recommendation and it was super tasty.
It has a clear mouthfeel, a muscat-like flavor, and a refreshing rice flavor. It seems to go well with a variety of dishes. It seems to be distributed only within the prefecture. I bought it at a liquor store the next day.
I think it is actually made by Kawatsuru Sake Brewery, but the description below says it was made in collaboration with a liquor store. That is why it is really good.
Sanbi is a limited edition sake produced by 12 liquor stores in Kagawa Prefecture and the Kawatsuru Sake Brewery, who are dedicated to making good local sake, from rice production to brewing and sales.
From the 26th year of production, Yamada-Nishiki produced by a contract farmer in the Tanono-area in the mountains of Kanonji was used.
Please enjoy the pleasant ginjo aroma and the taste with a good draining effect.
Japanese>English
tjr
Takamatsu Tachiyumikotoko.
I had an image of Etsukaijin as heated, junmai, and aged, but this was cold sake, ginjo, and raw. It was surprisingly easy to drink, with a strong bitterness and ginjo aroma.
Japanese>English
Shichihon'yari木桶仕込み 木ノ環
tjr
This is a ginjo-spec draft sake made with local sake rice, Tamakae, and brewed in a wooden vat. It has a soft and rich aroma in the mouth, but at the same time, it has an exquisite balance with a sharp taste and a smooth throat. It has a very carefully crafted feel.
Japanese>English
tjr
I drank it at the same time as Toyo Bijin Tenjyo Chizui, and while it has a similar fruity and clear mouthfeel, it has a complex aftertaste that can only come from the sake brewing process. It was my favorite.
Japanese>English
tjr
This sake is made with Yamadanishiki from Minamiaso, and is very tasty, with a high aroma, surprisingly clear mouthfeel, and a clean aftertaste. It is just a little too clean, and I would like it to have a little more of a kick to it. It would be my favorite if it had a little more kick to it.
Japanese>English
tjr
I drank it with Shinmasa No. 6, as it is made with the same yeast No. 6. The sake was powerful, sharp, and rich in breadth.
Japanese>English