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Rice flavor from the palate. It is soft but has a strong flavor. Ginjo aroma that passes through the nose. It's like pear or something like that.
Junmai Daigin" is modestly written on the bottle.
Japanese>English
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Slightly cloudy.
It has a sensation of rising from zero on the palate. Although it is said to be dry, it has a sweetness at the beginning.
The acidity is clean. There is no sense of a nose-bleeding sensation, and the taste is light. The aftertaste is also acidic and fades quickly.
Sake from Itoigawa
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For cooking. Good for drinking.
The design of the paper pack is also tasteful. The character for "sake" written by an old person.
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Fresh acidity and ginjo aroma. Sake flavor is refreshing in the mouth. The sense of umami continues until the end. The rice used for the rice is "Saga no Hana". This is the first time for me to taste sake from Saga, but the description of the rice gives me a sense of Saga.
The description says that it is unfiltered, but the color is almost transparent.
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Sake rice Oceto. This is the first time.
The aroma spreads from the refreshing acidity that spreads immediately upon contact with the palate. The acidity is beautiful and delicious! The aftertaste is also good, with the umami of the rice remaining in the mouth!
Sake is so deep!
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Purchased at Tsuruya when returning home.
The mouthfeel is rather mild and dry, but there is a hint of junmai rice sweetness. The aftertaste is also refreshing, with a slight bitterness and slightly nutty.
A long time ago, Kuromatsusenjo released a commercial on Nagano Prefecture's SBC radio, "Is Kuromatsusenjo a first-class sake? (or is it a special grade sake?)! It is! The phrase "Kuromatsusenjo is a first-class sake (or special-class sake?)! I was a child, so I don't remember the grade well (laugh).
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At the end of the year, I bought a bottle at a Life in my neighborhood because it was on sale in large quantities.
It was my first time to drink it.
It was like, "Ah, yum! I could see why everyone loves it.
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Purchased at a local liquor store. It has a sake degree of +13.
As the description says, it is dry. It has a clear alcohol taste with a refreshing aftertaste. It is good on its own, but when paired with a meal, it softens the spiciness a bit. The slight bitterness in the back is also very pleasant.
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A bottle I had bought at a liquor store in Hamamatsu City. I forgot I had bought it and found it hidden behind the coffee maker for a while at the end of the year.
I was worried that it had lost its taste because I had left it unattended, but I was glad to find that it had not.
The taste is refreshing and clear. It is not too alcoholic, but it is not watery either. It can be served cool and crisp. It went well with the Shotsuru hot pot.
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My father (who does not drink alcohol) bought this sake to offer to the gods on New Year's Eve.
It is soft on the palate and a bit spicy. The alcohol aroma, umami, and a slight bitterness quickly pass through the nose.
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At Tsuruya, a local supermarket in Nagano, Japan.
The refrigerator was set to low, so it was sealed up in a not-quite-quenched state.
It has a yellowish taste because it is a pure sake. 17 degrees Celsius.
It has a delicious mouthfeel. It has a sweet taste. It has a lingering bitter sharpness.
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When I went back to my parents' house, I found a four-pack of sake in the refrigerator.
Imanishiki is known for its sake tank pressing.
It is quite mild and smooth on the palate. There is no bitterness. We were tired from the trip, so we only drank a little and went to bed.
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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...
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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.
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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.
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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.
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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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