ひでゆき
Sanche Nishiki!
Here it comes!
This acidity is the main flavor.
It is mellow and not pungent!
Wonderful taste.
I recommend it to everyone. It is higher than last year!
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ひでゆき
In-house yeast strain No. 7, 50% 5 parts 16%.
When the bottle is opened, a puff of smoke appears.
It is a sparkling sake. This is like a fine champagne. It is dry and I would like to drink it with cured ham.
Raw oysters would also be good.
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ひでゆき
So-so?
Maybe because my expectations were too high.
The mouthfeel is good, but the umami component may be coming out in the future, so I put it on hold for now. Maybe it was a good thing I didn't buy a bottle. Or maybe it's too bad...we'll have to wait and see.
The second day. It tastes better than yesterday.
It is light and not sweet. It has a strong flavor. I was thinking of heating it up. Maybe it would be good to heat it up, like in the old days. Heated sake for cold weather.
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ひでゆき
I'm so busy this time of the year.
It is very tasty, though.
It goes well with sashimi. Firefly squid, octopus, tuna, and sea bream. It sinks in, doesn't it?
The brand name was wrong! Sorry 🙇♂️
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ひでゆき
It is a gift. It is alsobe served, but it is not bad. Bulgogi and rice go better with each other than saba no mirinboshi.
Compatibility is important.
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ひでゆき
Sake from Kuranosuke Sasaki's parents' house. It is so-so. Dry, with a rich flavor. I tried it with various kinds of tofu. Takana is good. The salmon roe is better to eat as it is because it becomes thin.
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ひでゆき
100 yen will go to Ishikawa Prefecture and another 100 yen to the Ishikawa Sake Brewers Association.
Good luck, Ishikawa!
Sake with good flavor and mildness.
It is jungin, but it is more like junmai. Well, I like it ^_^ with a meal!
Japanese>English
ひでゆき
Daishichi after a long time! This is sake. This is luxury for Japanese food. Soft and dry. Umami is not at the forefront, but it appears casually. It has nourishment and is well-balanced from the start. The spiciness starts to come through as it is passed around in the mouth. It is interesting whether it is served quickly or spontaneously. This is sake. I feel like I am back to my roots ^_^The Caesar dressing goes great with the salad with tuna on top! A little sourness appears, and the nourishment goes behind the scenes. By the way, it is at room temperature.
Japanese>English
ひでゆき
Shinano Miyamanishiki is used. Labeled light dry. It is not dry. Slightly sweet. This is not a Junmai. It may be too beautiful. I'll refrain from Jungin. Of course, those who like it will like it. It is a good sake brewer.
Japanese>English
ひでゆき
Yamada Nishiki. It is so easy to drink that you may think it is low alcohol despite its 15% alcohol content. It is so easy to drink that you may think it is low alcohol, even though it is 15 degrees Celsius. When it rolls around in the mouth, it is fruity with a nice aftertaste.
Japanese>English
ひでゆき
Day 2. It is quite good, but it is sweet and tasty. It would be better if it had a sour taste. It goes very well with dashi type rice! The balance is improved. I would like to try it with sashimi. It is a sake that goes well with rice ^_^.
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ひでゆき
Day 3. I thought I didn't need anything else, but when I paired it with Japanese food, the acidity became even better. This is a sake to be served with meals ^_^.
Bonito in soy sauce on rice. Both the rice and sake are delicious!
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ひでゆき
At first it seemed to have a nourishing, dry and clean essence. Time and temperature. This is what makes this sake interesting. I know some people may not like it, but it is quite good. It goes well with a salad with onion dressing! When it comes back to room temperature, you can roll it around and savor the nourishing flavors, or you can gobble it down with food. I'd like to repeat this one, which I can enjoy with food and time, but I bought it on a trip. Of course, it goes well with cooked rice. The tartness, which had been moderate, rises to the surface, making it even more delicious.
Japanese>English
ひでゆき
Alcohol content is high at 17-18 degrees. Nourishing and initially light and spicy. I feel like I'm being told to drink it slowly. When warmed up and served with salty snacks, it has a wonderful flavor! It is round and graceful. It is round and gentle, with a nourishing flavor that backs up the umami that has emerged. It is a good sake!
Japanese>English
ひでゆき
It came again this year. But still, how soft it is. I am not the only one who thinks it is different from previous Chogen. Usually, because of its concept and production method, it has quite a few quirks. That peculiarity changes with time after the bottle is opened. That is what I look forward to. This time, the peculiarities are less. I would like to say that it is underpowered, but my heart is filled with anticipation.
I drank the hi-ire of 2024BY. I had high hopes for this one, as I often prefer the hi-ire version, but the nama-shu was superior, except when heated!
I didn't realize how much better the nama-shu was!
I usually prefer it after the fall, and often enjoy it connected, but I'm in trouble ^_^,
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ひでゆき
It's the second day and already the change is amazing. It is now a different sake. The umami has come out in full force, and it is easy to drink. The second half of the bottle is supported by the tasty flavors.
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ひでゆき
What a great match with Costco cheesecake. This is a marriage! It's fun to discover.
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ひでゆき
Polishing 60% 15%.
I found it at a supermarket in Saitama. I bought it immediately. It has a strong flavor that pulls back the sweetness that would otherwise be sweet. As it opens up, it becomes dry with food. It is interesting!
Japanese>English
ひでゆき
Yamae Nishiki 2024BY, 16 degrees.
Too delicious. Slightly sweet. It has a tasty flavor.
It could be a little spicier. If it were junmai, I might like it more.
Japanese>English
ひでゆき
-The umami comes first, the nourishment comes later. Not bad. This is not normal. The savory flavor continues. But with time and food (saltiness), the taste is always enhanced. Some people may not like this sake when drunk alone. But if you drink it with food, you will definitely enjoy it. I would buy it again if I find it in a store.
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ひでゆき
14 degrees, 59% polished rice, Miyamanishiki from Suwa
It is so smooth that you may wonder if it is Yamahai. Of course, it has the feel of Yamahai, but it is definitely a sake that should be drunk slowly. It is definitely a sake that should be drunk slowly.
It has a unique flavor and smoothness like an old sake. It is supported by strong acidity. This is a product that is amber not in color but in taste. I would like to buy it again! I would not recommend it to those who prefer beautiful sake.
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ひでゆき
Yamadanishiki from Higashi Izumo 27by 300 bottles/year no.85 Natural spring water, usually Golden well, 55% polished rice, 17.5 degrees
What an old sake! I made it old sake, but the cork was suspect because of my taking it home. I was going to enjoy it with the owner of a sake bar, but I decided to try it alone.
Oh no!
The color, intensity, and aroma are low. The mouthfeel is strong. Great flavor as it rolls around in the mouth. It has the richness of a red wine, the flavor of a dark white wine, and the clarity of a clear wine. And yet, it is still sake.
On the third day, the old sake component and the acidity fuse together perfectly. It has a corner of umami. When paired with a meal, it adds smoothness and is at its best! The aging process has developed the richness, acidity, and umami.
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ひでゆき
2023BY 60% 18°.
It has a dark color and is smooth and dry. The spiciness is intertwined with the umami flavor in the mouth. It is dry to the last. It goes well with food, and the sake itself is enjoyable. A bargain.
It is a sinful sake that the umami flavor prevails when it is poured and left to sit!
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T-佐藤
I want to drink the sinful stuff!
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ひでゆき
A very dry, raw sake!
Just as it should be. When you drink it, it has umami and smoothness, and as you drink more and more, the spiciness and nourishment come on top. When you add saltiness, the umami flavor comes through and it becomes more vibrant. I would like to try it with a variety of meals.
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