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The origins of the sake you've drunk are colored on the map.
Asukai特別純米
お燗とvinめし くいぜ
お燗酒部
28
やす☆
The first Asukai was served warm. It has a full, rich flavor that is hard to imagine from a 60% polished Gohyakumangoku sake, and it has a nice sharpness. I have never had it cold or at room temperature, but it looks good heated.
Japanese>English
BentenmusumeR1BY 21番娘純米生酛古酒
みち藤
お燗酒部
34
やす☆
R1BY was served warm. The color was a light yellow. It has a mild umami flavor and a crispness that is typical of a sake with a sake strength of +14. Bentenmusume is again recognized as the king of heated sake.
Japanese>English
Suginishiki純米山廃にごり酒
みち藤
お燗酒部
33
やす☆
First Suginishiki nigori, 2019BY, served warm. The mouthfeel is creamy and soft like nigori, with a soft graininess, but the finish is crisp, as is typical of Suganishiki. I'm tempted to try it paired with the mapo tofu on the back label.
Japanese>English
Hiokizakura純米生酛無濾過
みち藤
お燗酒部
34
やす☆
R3BY in warm water. The color is pale yellow. It has the mildness of warmed sake, but it has a strong sharpness with the acidity of a sake made from the traditional sake yeast. The sharpness becomes gentler when it is cooled down.
Japanese>English
Yuho年輪 THE THIRD純米古酒
家飲み部
42
やす☆
Home brew. The color is pale yellow. At room temperature, it has a mild sweetness due to its maturity and a strong sharpness. It has a more matured taste and a more robust flavor than the aged sake of Kamikawa Taisetsu, which was bought at the same time. When heated to 50°C, it has a mellow sweetness and a glossy flavor, but it also has more sharpness. Personally, I prefer it warmed.
Japanese>English
KoshinotakaBLUE HAWK純米吟醸
酒と肴 Auntie
33
やす☆
This is the first Koshinotaka. It seems to be a summer sake, but perhaps because it was bottled about a year ago, it has a slight sense of maturity and a rather robust flavor. It was served cold, but I think it is better served at room temperature or warmed.
Japanese>English
1