とむなが
21.12. This is the first sake from Aomori other than Denshu. Fizzy and fresh, just as the label suggests. Not for drinking hot. But it's good.
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とむなが
21.12. This is another matt Haneya suitable for hot heating. But it's not as full-bodied as Omachi or Aizan.
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とむなが
21.12. Kamikame with soft taste. Not bad.
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21.12. What did it taste like? I think it didn't taste like a yeast mash.
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とむなが
21.12. こうなったらヤケになって敢えて生酛。それもにごり酒。逆に酸味が乳酸菌っぽくマッコリに近い味わい。これなら平気だなあ。
とむなが
21.12. It is written "tono" and called "shingari" (apparently). This one also has a subtle yeast mash flavor. I'm reminded again of the high percentage of sake made by heated sake shops. Am I a wicked maniac for heated sake?
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とむなが
21.12. Compared to Tenmyo, which I drank before, it has a subtle yeastiness. Personally, I prefer the mizuhashan style.
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21.12. I could taste a slight yeastiness, but it wasn't enough to bother me when warmed.
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21.12. Naturally delicious because it is Inadahime. It has a bit of a target flavor because it's a daiginjo, but it doesn't bother me when it's heated up. Personally, I prefer the Junmai Ginjo I had before.
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とむなが
21.12. Yume-no-Ka 100% This has less flavor than the Haneya I drank with it, but it's stable enough to be drunk lukewarm all the time.
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21.12. Like Akaban, Haneya shines only with hot sake. It may be more expansive in the mouth than Akaban. Of course it's delicious.
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21.11 I finally drank one of the rumored bottles that won the 2019 Platinum Award at the Kura Master sake competition. I'm not sure what to make of it... I'm not sure what to make of it, but it's the most flamboyant sake I've ever tasted 😅 and it's so flamboyant that one glass was enough for me 😅😅.
I'm not going to complain, but I'm going to try to warm it up. I'm not sure if it's a good thing or not.
It's not as good as the Shinsei No.6 that I had... I have mixed feelings about it because I'm a Haneya fan😞.
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とむなが
21.11 Probably the most well-balanced of all the sparkling sake I've had. The sake flavor is more subtle than Haneoya, but not as light as Mio or Suzune.
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21.11 Great balance typical of Masumi. Of course, I get the impression that the balance is even better when it is heated.
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21.10. I've pulled out the Ikan, so I went to Katsukoma for a palate cleanser (sorry 😅). It's not too hot, but it's not too cold either. It's still very stable. It's a dry type of umakuchi. It was so good that I got carried away and had another glass of Hayashi in cold water😆.
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とむなが
21.10. I wanted to try a heated sake, so I tried Akebono's Hatsuarashi for the first time after the Hayashi. I'm not a fan of this kind of sake.
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21.10. My first experience with Lin, which I've actually never had the chance to drink. Super fruity! No wonder it's so popular! 😅
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I haven't tried it cold, but I can drink it hot for a long time with a good sense of solidity. I don't think it would have been as good if it had been made with a traditional yeast mash. I was intrigued by the use of Omachi, but...
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とむなが
21.10. If you drink it straight away, the peculiar sourness will be very assertive. But it is well-balanced when paired with sashimi. Of course, it should be served hot.
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とむなが
21.08. 300ml Kochi, the third of the three games. It has a very dry taste. It's like Sapporo Black Label. The name is peculiar, but it's really a Showa-style hot-warmed partridge. I think it's best served hot, because it's too vague when served cold.
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