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It is mild and quite light on the palate.
Sake at soba restaurants is usually like this.
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The mouthfeel is quite mild.
You can gradually feel the umami of the rice.
It does not go down smoothly, but the umami makes it go down smoothly.
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Sake purchased on a trip to Kumano.
Cold
The color is dark, but the mouthfeel is watery. However, the umami flavor rises softly afterwards.
Heated
This sake won the gold medal in the premium heated category at the National Heated Sake Contest 2024, so we tried heating it up at home, even though it's a pain.
Slightly hotter than human skin. Mellow on the palate, with a brown sugar-like aroma. The brown sugar aroma is a bit pungent, but not in a bad way; it enhances the umami. The aftertaste is slightly bitter, but the assertion of bitterness is moderate.
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Calm and persistent with a constant aftertaste.
The aroma is restrained, but the taste is perceptible.
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The richness and umami spread in the mouth, and there is also a slight toromi (thickening) feeling. The aftertaste has a sake-like quality. It has a mellow, umakuchi taste. The aftertaste is also umami, which lingers slowly.
It is a completely different genre from the sake I have been drinking recently. Well, I bought it by the packet...
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First time on a yakatabune.
Hot sake from the all-you-can-drink menu. Stable Kizakura! Mild and light!
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The feeling of being drained from the umami taste. Alone, it does not give a refreshing feeling, but when combined with tempura, it gives a refreshing and light feeling.
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chika
Lovely glass 😍🥂.
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That kind of sense of style is also a popular restaurant!
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Most tagged ever (LOL).
Mouthfeel to mouthfeel. Umami comes in slowly, but it also has a punch. It also has a long aftertaste. Dry to the end.
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It is mild and dry on the palate, but not sweet or sharp, and is a stable brew. It seems to go well with all kinds of food.
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A single bottle found in the refrigerator of the hotel's store.
The moment you put it in your mouth, it is water. After that, the flavor rises to the surface. A slight sweetness hangs on the back of the tongue and slowly disappears. It is refreshing.
It is said to be brewed with Nachi-no-Taki sacred water. Thank you, thank you, thank you!
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Moist, gorgeous, and mellow on the palate.
It is delicious with tuna and sea bream sashimi.
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There is a Lawson in the Hotel Urashima, where it is sold in a refrigerator. There is also a room temperature version. I bought it from the refrigerator.
It has a soft, sweet taste and a full-bodied flavor. The aftertaste is clean and the flavor remains well, giving it a high sake-like quality.
I was told that this brand is not often sold outside of the prefecture, so I was eager to try it on this trip.
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Bokido is the hotel's main hot spring, so it is probably a private brand.
Ordering a kaiseki course at Sangamikan...
The menu listed it as medium spicy, but it was quite spicy!
It is quite a punch, but it goes well with the kaiseki menu here.
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I bought it for the first time at an old (supposedly) sake shop that is a member of the Japan Famous Sake Association. It was displayed at room temperature in the storefront, and after returning home, I lightly chilled it in the refrigerator for about two hours before opening the bottle.
It was delicious. The moment I drank it, the umami flavor was in full swing. It is not sweet, but it has a moderate sweetness and a dry mouthfeel.
The label says something about the passage of time and fresh muscats, so it is wine-conscious.
I don't know if I will be able to drink it again, but it was a good sake.
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Light and simple. Aroma is moderate, dry and watery. It is easy to drink by itself. It is a little weak with a meal. It is like drinking it while writing a blog and picking up oshinko (Japanese pickles).
The brewing water is from the brewery's own spring, selected as one of the 100 best waters. That's nice!
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Bought it at Life.
Fluffy ginjo aroma right away. It's not a ginjo? It's so gorgeous. It is dry and has a delicious umami flavor.
The slightly bitter aftertaste amplifies the clean feeling.
This is delicious!
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It has a light, but quite aromatic throat, with a sake-like aftertaste and flavor. The junmai flavor can be felt well.
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Pale yellow.
It is light, but has a mellow and light umami taste.
There is no alcohol taste on the nose, and it is a refreshing type of sake that goes down easy.
Yurihonjo City. I want to visit there.
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The sake rice is Shirakaba Nishiki.
It has a light, lively taste, high acidity, and prune and apricot-like flavors.
Sake from Omachi. I will drink Shinshu sake widely.
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Hatsushibori, or new sake.
It has a slightly mellow aroma, with a slight bitterness that starts to develop halfway through. It is on the heavy side. I paired it with motsu nabe (a hot pot of vegetables), but it was refreshing and drained off the fat.
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