とむなが
22.12. I don't remember it except that it was sour. I think the previous Taketsuru I drank also had a subtle acidity, but it must have been more of a balanced type.
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とむなが
22.12. Actually, I had a cup of Tanzawa-san's Reiho in between, so I had one to refresh my palate. Yamadanishiki and Toyonishiki. I've never heard of Toyonishiki, but is it a local Shizuoka sake rice? Steady and tasty.
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とむなが
22.12. The restaurant I came to two weeks ago is too good to come back. Really good place. I think it might be better to drink Kurogyu lukewarm and sip it while feeling the sharp sweetness. I like the fruity sweetness of the sake made with Gohyakumangoku.
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とむなが
22.12. A local sake I drank in Yamanashi. All I remember is that it was easy to drink and... 😶
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とむなが
22.12. Made with Dewa Sanzan. Warmed, of course. I think it goes well with lukewarm warming. Stable taste.
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22.12. The aged taste got to me, so I ended up with heated Fushimi sake. The taste is very relaxing. Orthodox but delicate.
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とむなが
22.12. The same Awa Yamadanishiki as Chochin is used, but the finish is completely different. The ripe taste I don't like... 😢
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とむなが
22.12. A nice bottle of Chochin. Warmed too. It adds an elegant sweetness.
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22.12. Made with Yamadanishiki from Awa. It is served warm. Good acidity and sharp taste.
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22.12. Kirinzan, a winter and regional limited edition. After drinking Kamonishiki, it seems lighter.
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とむなが
22.12. The first Kamo Nishiki. It is easy to drink, as it is called "light". It is also full-bodied.
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22.11. The previous one is Haneya's Omachi with Akaban attached. The fact that they don't claim it may mean that it is not Akaban's brand rice. However, I can't deny that Omachi is a hot sake heaven. I bet you can't make friends with someone who likes to drink it cold 😆.
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とむなが
22.09. Forgot to check in (2) Also had a bottle in Fukui. This one is a dark fruity type, delicious cold. I wanted to try it lukewarm.
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とむなが
22.09. Forgot to check in (1) Koryu I drank in Fukui. I felt it was a little heavy. I think I prefer Bon which we drank together when it's cold. I wanted to try heating it up...
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とむなが
22.11. Hot sake was suddenly served. It looked like it was heated in a microwave oven, but it was so hot that I couldn't hold the sake cup. The taste was also subtle. It tastes like a dry sake, similar to Yamori (Toshimaya) when it's hot. When cooled and lukewarm, it has a moderate acidity and sweetness at the back of the tongue. I like the way this Yamahai comes out.
So, the difficult Kyushu region has been conquered by Oita, and we are left with Miyazaki and Okinawa. In fact, my subordinate bought a bottle of Miyazaki for me there, so I'm already in reach!
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とむなが
22.10. This is the first time I have had a Honjozo from Noukuchi. For me, Noukuchi is sharp and full-bodied, so I thought the characteristics of the Honjozo were a bit blurred. It still has the same full-bodied taste.
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とむなが
22.10. This is the first time I've had San Shoraku. This one is served warm. It is well-balanced and the type of sake that you can keep drinking.
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22.10. Junmai Ginjo typical of Haneya. Voluminous flavor. Slightly more restrained and easier to drink than the one that won a gold medal in France, which we had previously. No warming up.
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22.10. Organic terraced rice used. Made in the satoyama of Toyama City. The production gives the impression of being young.
Available at https://doyuuno.thebase.in/categories/4117785
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とむなが
22.10. Yamadanishiki Ginbuki. Won the gold medal in the heated sake contest (premium heated sake category). I can't remember what it tasted like for the long explanation 😅 Of course, I think it tasted good heated up, but...
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