ひでゆき
Too good! It's too easy to drink, even though it's 16 degrees Celsius. I was overwhelmed. No wonder the lady at the liquor store was smiling.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
ひでゆきRegistered Date
Check-ins
109Favorite Brands
0Most Check-in Brands
Timeline
ひでゆき
It's a raw wine, it's going to take some time to open up. Not hard. It has a strong spiciness.
Looking forward to the future!
Japanese>English
Honkin純米 smooth
ひでゆき
Too easy to drink! In a good way. Great acidity. This is a RICE wine!
Looks good even chilled!
Japanese>English
Jurakudai 特別純米生原酒
Honkin純米 ひやおろし 美山錦
ひでゆき
Karama! Maybe a little light for this gold.
The karasa is amazing. Reminds me of spicy daikon.
I am looking forward to the change.
Japanese>English
Shinanonishiki純米 火入れ 超玄S91
ひでゆき
Karasa, deliciousness, a little more. I bought this because I couldn't wait until the fall season. Let's enjoy the change slowly. Today is the full moon after a typhoon. While I was saying that, acidity appeared and started to balance. It is as if it read my mind. Can we drink it slowly ^ ^?
Japanese>English
ひでゆき
The tastiness and flavor comes slowly. Goes well with sardine nigiri!
Japanese>English
Shinanonishiki特別一瓢 純米辛口 生酒 しぼりたて
ひでゆき
Shiny and light? Fine and seamless. Japanese dishes with dashi broth go well with it, but vinegared dishes are not good. Stuffed peppers go surprisingly well with it. It is a clear departure from the so-called "pre-dawn" varieties. I heard that the white one was released this year. I would like to try the blue one.
Japanese>English
ひでゆき
This one also has the same 91% remaining as the Chogen.
The color is amazing, like an old sake. There is almost no aroma.
I realized again that Kinmon-nishiki sake rice is really delicious. I guess the brewer wants to make it a jungin, not because it is junmai, but because it is delicious, and wants to bring it to the level of daiginjo. As expected of Mr. Miyajima. Kinmon Junmai. Very good! It conveys straight away that this is what umami is all about. Everyone will find it delicious. Now it's time to see how it goes with food. We will try that from now on.
Japanese>English
ひでゆき
Good dry without thinking. Just drink it and you're good to go. I wonder what it would be like to drink it by the bottle. Is it a waste or a pleasure? Let's try it if we have a chance. There is
Japanese>English
ひでゆき
The Yamaye Nishiki was good, but this Miyamanishiki is also good.
It has a high alcohol content at 16 degrees. I would like to drink it over time. You can drink it by itself. It is difficult to pair it with a meal. It is dry and full of flavor, but the flavors come one after another without any gaps.
Japanese>English
ひでゆき
Spring sake! The sweetness and umami come first, but are well supported by the acidity. A good, easy-drinking sake for today. The nastiness that comes later is also an accent. Delicious at hanami (cherry blossom viewing) parties! I can imagine myself liking the sight of a woman marveling at it. Kudos to the creator.
Japanese>English
ひでゆき
It doesn't seem like jungin, but that's the good part. It is also good warmed. Because it is cold. Of course, it is also good at room temperature.
Japanese>English
Tosatsuru特別純米 2021
ひでゆき
Although it is a Kochi sake, it is light. It has no peculiar peculiarities and is easy to drink. Perhaps it is because I have been drinking a lot of strong sake recently, but it is a relief. The crushed squid and soy-sauce-garlic marinated firefly squid give it a little bit of nourishment. The hitoe was too strong, so a little olive oil was added. Tosatsuru also gets a bit more Tosa-ish after a bit of time. Olive oil emphasizes the astringency of Tosatsuru a little, so I tried salad oil, which is better. Olive oil might be possible with wine.
Tosatsuru was more cosy than expected. As expected of Tosa.
Japanese>English
ひでゆき
On the second day, the taste was strong and astringent. On the third day, the savoriness started to blend into the flavor and it became more Hakurakusei-like. On the third day, the savoriness started to blend into the open umami, giving it a more Hakurakusei-like flavor. It still needs a drop of ice, but of course it is good when paired with fish. It would be good with fish, of course, as long as you can enjoy the strength of the flavor. If we wait a little longer, I'm sure it will bloom with a wonderful flavor.
Japanese>English
ひでゆき
When it was first opened, it was very nutritious and had a strong astringent taste. On the fourth day, it finally opened its hard meat. The balance of flavor, acidity, and savoriness is unstoppable ^^ My partner was a dried sea bream.
Japanese>English
ひでゆき
There is no dry or sweet taste. Suddenly, it's delicious. It lasts forever. The perfect combination of acidity, nourishment, and spiciness makes this delicious taste. It was not fortuitous that I was able to obtain it.
Japanese>English
ひでゆき
Smooth and dry. Smooth and dry, with a good release. The alcohol level is high on the nose. 16 degrees. I look forward to the passage of time as it is nourishing.
Japanese>English
ひでゆき
The temperature was 17 degrees and lee, but it was barely visible.
It's so good. The balance between acidity and umami is too good!
I'm not sure if I'll be able to drink it again. I'd like to drink it slowly, but it's a No. 4 bottle, so I'm not sure if it will keep until then ^^.
Japanese>English