ゲン
Warmed. It is mild and easy to drink, with little alcohol, but the umami extends well.
Best served lukewarm.
Basking in the sun on a spring bank. It has a pleasant taste.
Warmed up, dry and weak, A+ with a long umami.
Japanese>English
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Kidoizumi特別純米 華吹雪
ゲン
Kidoizumi is a quintessential Kidoizumi. The acidity is strong, but you can also taste the umami. It does not have the usual clinging rice bran feeling, perhaps because it is a Hana Yukibuki, but that is why it is just right.
It is refreshing, yet dense and dense. Youth rugby scrum practice w
Sukkiri Kidoizumi, Umami Acid A+.
Japanese>English
ゲン
It has a good balance, not the typical Hokkaido alcoholiness.
On the other hand, it also has a Hokkaido sake-like feel to it.
The sweetness, umami, spiciness, and acidity are all in harmony, but it also gives the impression of being clear and clean.
It is not mysterious, but rather a natural sake that seems to have been there from the beginning.
It is like meeting a fox in a snowy country. It seems to live there. That is my impression.
Perfect Balance A++++.
Japanese>English
ゲン
THE sake.
Double packaging of box and translucent paper. Looks like something you would find in a souvenir shop.
Sake at a long-established local yakitori restaurant in the Hadano area!
I asked the owner to try this one. The flavor is so robust that the owner will say, "Try this. When served cold, it has a powerful alcohol content similar to that of brewer's alcohol, but with a crispness that allows the umami of the rice to shine through.
It can be served either cold or warmed.
When heated, it cools down gradually from the point where the alcohol has been skipped a little to the point where it is fully heated, and from the point where it is lukewarm, it becomes well-balanced and harmonizes well with the umami.
When completely cooled, it is more mild than when chilled, and makes you want to eat rice bran.
Trendy sake is good, but sake that changes its face like this is THE sake, and it is good once in a while.
Transformable, from cold to hot, old-fashioned, dry and delicious, A+.
Japanese>English
Aramasaラピス 美山錦
ゲン
Outdoors, at camp.
Strange, colorful, underage-like flavor. Starts with acid, then lactic acid, then granulated sugar, then astringent.
I think it's tasty, but viva la new regime! The age group is not as enthralling as it could be.
But 90% of people are impressed by the taste. I think the production and composition are very good.
Acid, sweet A+
Japanese>English
ゲン
It has a gaseous feel, with a moderate sweetness and a harmonious acidity. The umami and lingering flavors are moderate and disappear fleetingly.
It makes you want to chase after it.
Naturals have this lingering aftertaste, but Modern Sentori has a lighter lingering taste.
But this may be what tickles the drinker's fancy.
Naturale is a caring Japanese beauty.
Sentori Classic is the kind of spirit that will make you fall on your backside.
Modern Sentori is a passing beauty that makes you want to chase after her.
In general, they are beautiful, but it is up to you to decide which one you prefer.
Sweet, Slightly Acidic A+++.
Japanese>English
Shinkame純米 spring light
ゲン
Did it come a little closer to this flavor as a Kamikame? It is hard to imagine that this will mature and become Shinkame Junmai.
It is so fresh and raw from Shinkame.
It is more umami, spicy and bitter than sweet and spicy.
It is an old-fashioned sake.
It accepts all kinds of dishes. This is good.
Unique to Shinkame, A
Japanese>English
ゲン
It has a sweetness and a spiciness that is reminiscent of the old days.
There is little acidity and aroma.
It is like a barrel sake without the barrel aroma.
Good with sashimi, etc.
Old style, sweet and spicy B+.
Japanese>English
ゲン
Cold sake. The flavor of rice bran is lightly tinged with a tangy sharpness. Good for cosmetic purposes.
Serve with light fish, white-meat sushi, or ponzu-based dishes.
Sweet, salty, piquant
Japanese>English
ゲン
Paired with Yodaregami chicken and skinless egg.
Perfectly matched ❗️Pepper and star anise in the Yodorette with a touch of maturity and sweetness of aphus and sharp acidity like wine. I think it might go better with Sichuan Chinese cold dishes than with Shaoxing wine.
The key is that the afs has the sweetness of Shaoxing wine and the acidity of Riesling, and it tastes like drinking sake, Shaoxing wine, or sour port wine, but it doesn't belong to any of them.
Many people would not like it, but after opening the bottle, it has a freshness that makes it a superb marriage if you are careful with your food.
A+++.
Japanese>English
Taitenshiragikuピンク 純米吟醸うすにごり 生酒
ゲン
La France-like aroma, drier than it looks. Good flavor. Low acidity.
It is a dry wine with a little bit of sweetness, similar to the "Sakura" of Jyuukyu.
If the Jukyu Sakura is like gazing at a river with cherry blossoms in full bloom in the background, this one is like drinking it while feeling melancholy over the waning cherry blossoms.
It is like chasing after the lingering aroma and fading flavor.
A+.
Japanese>English
ゲン
Hot, spicy and acidic. It has the dryness that is typical of Sado and Niigata, but also has a robust, food-like flavor.
It has a strong ora flavor, but it is not bad.
A
Japanese>English
ゲン
A moderate food sake with schwarziness, small sweetness, and spiciness.
It is not as sweet as the picture suggests, and would be great to drink while relaxing at a cherry blossom viewing party, perhaps watching the river in Nagano.
It makes you think, "This is a great sake to drink while watching the river in Nagano.
Slightly effervescent, slightly sweet, dry A+
Japanese>English
ゲン
It's a little sour, with an old-fashioned sake flavor, and acidity. The impression of apple is not so strong.
It goes well with appetizers, especially tempura vegetables such as rape blossoms, bamboo shoots, and wild vegetables.
The balance of spiciness and acidity seems a little off.
Cold sake A
Japanese>English
ゲン
This is new. It tastes like a hot sake with the essence of sweet and spicy, which is all the rage these days.
There are still some sakes that seem old-fashioned when heated, but this one has a clear sweetness that seems to have been aged.
It can also be enjoyed cold as a mid-meal sake.
It has the slightly sweet taste of black beef.
It is best to enjoy it while lowering the temperature from around 45℃.
On the second day, the maturation comes out strongly, and cold is not to everyone's taste.
Interesting.
First day chilled A+, lukewarm A++.
Second day chilled B+, lukewarm A+, hot A+.
Japanese>English
ゲン
At room temperature, it has a flat expression. When heated to about 50°C, it shows depth.
B+.
Japanese>English
Kure純米吟醸CELうらら生原酒
ゲン
Smooth and crisp, but within acceptable limits.
It still goes well with seafood.
White meat and iron plate.
Smooth and Kiriri A
Japanese>English
ゲン
A dry sake with a dry taste. It goes well with sashimi.
It's good as a sipping sake, but it's not for everyone. I like it.
Spicy, umami, lingering sweet A++.
Japanese>English
ゲン
Light and refreshing.
The sweetness is more noticeable compared to the regular Tenbi.
Light schwa sweet B
Japanese>English
Mimurosugi純米吟醸山田錦おりがらみ
