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I bought it as a cooking wine, but did not neglect to taste it just to be sure.
While drinking it with a measuring cup...
It has the atmosphere of the sacred sake drunk at festivals.
Oh no, I'll have to heat it up...
Japanese>English
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Not too sharp, but with a slightly stronger mouthfeel and not too strong aroma. It leaves a thin, long impression on the tongue. It is crisp on the throat. Although it is junmai (pure rice), the taste of rice is not strong and it is dry.
Japanese>English
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I have not been able to drink sake for a while due to poor health. It has been a long time since I have had sake.
Soft on the palate, smooth in the mouth, not austere but with an austere aroma. It seems to go well with a variety of meals.
Japanese>English
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Mouthfeel acidic. It is a raw sake, but it is not harsh.
The grain-like aroma is assertive and lingers on the palate.
It is a rare sake, but it may be different for different tastes, or it may depend on the accompaniments.
Japanese>English
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Sour and slightly fizzy on the palate, with a hint of alcohol on the nose. This is what autumn means.
Long aftertaste. Slight bitterness on the throat.
Kiuchi Brewery is also famous for its Nest Beer.
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The name sounds like a sake from Kiso, but it is brewed in Tatsuno-cho.
It has just the right amount of flavor and should be served in several batches, not all at once.
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Sake aged for 5 years in sherry casks. Does it count as old sake?
It already has a rich aroma of maturity and a rich taste like Shaoxing sake.
It was served with a black truffle dish, and it was as mellow as the truffle aroma. I feel that the world of sake has expanded once again...
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I was a little lost for words since there is no brand name...
I found it at a local supermarket TSURUYA in Nagano prefecture.
It was packed in a Yoshinosugi cedar barrel and flavored with the aroma of the barrel.
It is true that it has a slight barrel aroma.
I think the sake itself has a standard taste. It goes well with any kind of food, and is suitable for drinking at festivals or in such an atmosphere.
I paired it with some grilled squid I got from a kitchen car at a nearby electronics store.
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It appeared in a pairing at a fine French restaurant.
It was served with a tofu dish.
I saw this in an ANA in-flight magazine or an in-flight program, and it's made by the guy in charge of brewing Dom Perignon. I had wanted to try it, and I thought I had found it here.
It is gentle, but has a long, long finish.
The label doesn't say, but it's junmai. Assemblage is a technique used mainly in wine, right? I don't hear it often in sake.
Is it a vintage of 2021?
The label description sounds like wine.
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When I ordered a pairing set at a fine French restaurant, it was served with Noto pumpkin millefeuille pie!
This restaurant is not only wine oriented, but they also serve Japanese sake!
When you put it in your mouth, you can imagine that the upper side is smooth, the lower side has a light acidity, and the aroma of rice lingers softly afterwards.
Japanese>English
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Normal sake. I thought it was rare at Imanishiki the other day, but I didn't know it was available at Inokashira.
It is a clear, dry sake. Perfect to wash down the rest of the strong snacks.
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100% Yamada Nishiki
A hiyaoroshi sake for your enjoyment. Fresh on the palate. But it opens up just before reaching the throat. Moderate aftertaste.
Purchased at a sake store in Hamamatsu.
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Purchased at Uchiyama Sake Brewery in Hamamatsu City on a trip. It is made with rice and koji from Shizuoka Prefecture.
The moment it enters the mouth, it opens up immediately. It has a pear-like fruity taste.
It does not taste like a turtle.
It is quite enjoyable on its own. No need for a side dish. It is good as a dessert.
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I had it with mizutaki at a Kyushu restaurant a little distance from my house.
It was a little bit thicker than the other dishes, and the collagen in the soup was not poured off but mixed with it to enhance the flavor. I thought it was a type of soup that would enhance the flavor of the rice!
The flavor of the rice is very good.
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Food wine. For some reason, I paired it with a curry I bought at Soup Stock, which was surprisingly good.
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It has a watery mouthfeel, but immediately after that, a Daiginjo-style yukiyoshi-ness comes over you.
It seems to have matured in the tunnel.
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At a hot spring inn in Yutani Onsen.
It tastes like a junmai daiginjo, but the assertion is a little weak.
It has a good throat feel.
Slight bitterness in the back.
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At an inn in Yutani Onsen.
The rice is quite light. The rice flavor is silky smooth and not too assertive.
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Ginjo aroma. Fluffy, modest and gorgeous.
Named after Kazakoshi Mountain in Iida City.
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Isn't it surprisingly rare to find Honjozo sake in its raw form?
It's sold at Famima in Nanshin.
Honjozo-like taste and reasonable price. A little bitterness. Not much acidity.
I'll have to compare it with the fire-aged version of regular sake.
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