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It is a very robust sake, in a good sense of the word. This time it was served cold, but the aroma and flavor are so clear that it would be good heated up. It is made from Asahi rice, so it may have a strong rice flavor.
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This sake is made from Iwate Prefecture sake rice. It is a delicious sake with a clean and crisp taste, and does not interfere with food. I had it with sushi, and it went very well with it.
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Sake is said to be the spiciest sake in Japan. (I don't know about now).
I had had the same sake about 10 years ago, but the taste was completely different from that time. At the time, I thought it just had a strong impact and cut off quickly, but this time, I could feel a slight expansion of flavor. I felt a bit of citrusy aroma and bitterness, and I could taste the pungency of the wine.
But the result...I guess I'll just have it once a year lol.
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Strong lactic acidic impression. Refreshingly sweet, like drinking yogurt or a drinkable sweet. I thought the gasiness would go well with creamy foods, so I paired it with cheese spring rolls and it went perfectly.
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Rare shooting beauty. I came across it again. When you drink it, it has a well-balanced flavor of honey-like sweetness with a refreshing taste. The aftertaste is also slightly sweet. I discovered it after paying the bill, but the store was kind enough to let me try it.
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Kijoshu is sake made with alcohol instead of water. While it normally gives the impression of having a sweet taste that tangles on the tongue, this Kijoyu from Kuroryu has a less sweet taste and can be drunk smoothly. This ease of drinking also makes it more elegant, and I thought it would be a perfect sake to serve at a home party.
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A test brew from Yamazaki Brewery. It was served to me when I attended a brewer's meeting at Yamazaki Gosei Kaisha. It has a dry taste with a hint of sweetness. It has a nice sharpness, but it is not sharp like water, and a slight dryness appears as an aftertaste and disappears quickly. The brewer said it would never be available again, so it was a very precious experience. It was so good that I wish they would sell it as a regular product.
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Hayashi is not widely distributed in Tokyo. Among them, I received a bottle of Hayashi made from Yuyamanishiki, a sake rice developed in Toyama Prefecture. Apparently, Yuyamanishiki is an artificial hybrid of Hidahomare and Akita Sake No. 33. It does not have much of an upfront aroma, and when you taste it, you are immediately hit with a gentle sweetness followed by the umami of the rice, and then the taste quickly fades away. Yuyamanishiki itself is said to have a dry taste, but this sake has a slightly sweet and umami taste that does not give the impression of being dry.
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A seasonal product of Kudokide. The top aroma has a melon flavor, and when you drink it, it tastes fruity. To put it simply, it tastes like a Yamagata Prefecture's Jyushiyo. However, the second half is not as heavy as that of Jyushiyo, so it tastes like a light Jyushiyo. Personally, I think I prefer this one because I can drink it all the time.
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19桜 ウクライナ支援ラベル
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This sake gives the impression of being fresh but also dry. You can find out why there are so many animals on the kawaii-style label of Jyukyu on the brewer's blog here. I put it up because I hope that the world will soon become a world without conflict.
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To put it better, it is well-balanced and can be enjoyed even by those who are not good at sake. At worst, it is a fruity, inexpressive sake. Personally, I prefer the junmai ginjo sake Tenbi to this one.
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It is a five-year aged sake, but despite the heaviness characteristic of aged sake, it is very easy to drink. When heated, it has a rugged sake feel, but the good parts of the rice come out and it is delicious. I paired it with "grilled onions with firefly squid and butterbur sprout miso sauce," and it was a good match with the strong flavor. I am ashamed to say that this was my first time drinking this sake, but it is so good that I want to repeat the experience.
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Haginotsuru is well-known for its cute cat label. This sake has an elegant and gentle taste with a slight sweetness, just like the image of spring. The gaseous sensation when you drink it tells of its freshness. The label on the back says, "Everyone who loves cats and sake is a good person. I sympathized with this statement.
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This sake is brewed by reviving Manzai rice, a rare rice that was once no longer cultivated. The nose has a hint of freshness, and when you sip it, you can feel the muscat-like acidity and sweetness entwining with your tongue. However, it quickly finishes. The lingering aftertaste is not too strong. It is a very smooth sake, but the fact that it is not smooth is very interesting and mysterious. I thought it was the most delicious junmai sake I have had recently.
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I think it is the best sake among the regular sake. I'm an amateur, so I can't describe it in words, but it tastes as if the bad parts of sake have been removed and the good parts have been highlighted. Sorry for my lack of vocabulary.
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An orthodox type of lomang. It is an easy-to-drink sake that has a slight, gorgeous aroma, a delicious rice flavor, and a crisp finish. I drank it with tempura as a side dish, and it was the right choice.
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I think this is the first time I have encountered a sake that appeals to me for not polishing the rice. When you put it in your mouth, the umami of rice hits you with a gusto. It is Omachi rice, but it does not have the polished Omachi feeling that I usually drink, so I am not sure what the definition of Omachi rice is.
It's a perfect food sake, and I thought it might be fun to warm it up and enjoy the variety of changes.
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I had it hot, and to put it bluntly, it's a spicy sake with a lingering aftertaste. However, it's a stable and relaxing sake that has been made by removing the miscellaneous flavors from the solid sake and letting only the good parts stand out. It reminds me of Abukuma when I want to drink hot sake.
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The root of the Hachitan series of sake rice is this Hachitan grass. I wonder if it's the parent of Hachitanishiki? It is said to be "the only sake rice used only by Fukunaga in the world. When you hear about old rice or the roots of sake rice, you get the image of a hard and coarse taste, but this one is very clear and refreshing. I wonder if this light and refreshing taste is connected to the later Hachitanishiki. It says it's the only one, but I'd like to try other breweries' Hachitanshiki sake (lol).
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This is the new color of Colors, and it tastes similar to XType. It is a clear sake with a rice flavor from the acidity. I was drinking it at an izakaya, but I had never seen it before, so I ordered it.
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