ひでゆき
15 degrees. Brew of the year. Too good. I think using this as a food sake is a good way to drink it. Good white meat sashimi, for example, will bring up the flavor of the sake.
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ひでゆき
16 degrees. A gift. Beautiful bottle. Dark color and an aroma that reminds us of a long time ago. The dry finish may be due to the high sake strength. It is a good sake.
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Tamajiman純米吟醸 生原酒 立春朝搾り
ひでゆき
It goes in smoothly and disappears as if it fits into your body. The softness and umami of this sake are gentle.
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ひでゆき
16% alc. Shipped in December 2010.
Behold me and eat.
It's like they say!
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ひでゆき
The alcohol content is high at 16 degrees. At first, it is mmmm. It has a tasty flavor. It gets a little more interesting when it is lukewarm. A few snacks. Not bad. More of a sweetness than umami. You can taste the umami by heating it up to lukewarm. This strength is like an old sake.
It is good to leave it lukewarm for a while.
I like the way it changes with the food and enhances each other. I look forward to seeing what happens on the second day.
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ひでゆき
2022 What a drink! It's completely different from anything I've ever tasted. Slightly effervescent. Why? For me, it's not enough. Is it good with something else? It is easier to drink than the previous ones. This is for sure. Is it because it is jungin? Kiriboshi-daikon goes well with it. The taste of sake goes up dramatically. Chikama is also good, but not as good as kiriboshi-daikon. I see, it's a food sake when it's just opened! Looking forward to the future ^ ^.
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Amanoto天黒 黒麹仕込み 純米原酒
ひでゆき
Citric acid is what this is called!
Not bad. It's very good, perhaps because of the high umami content, like an old sake, but with a smoky, mellow flavor!
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ひでゆき
All white malted rice Sake mother Kinmon-Nishiki, fire-brewed, 15%.
This brewery is good at making rice cakes.
It is quite aggressive. It has a strong flavor. It is good to work with it slowly. Since it is a one-sho bottle, look forward to the changes!
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ひでゆき
After the second day, the flavor is strong and remains the same. When combined with Shimane squid in soy sauce, the flavor becomes milder and the umami comes to the fore.
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ひでゆき
The labeling is different for the 1.5 liter bottle and the 4.0 liter bottle. My first impression is that it has a great spiciness and nastiness. This is a good way to convey what the "nastiness" is. If the umami is added, it will be a wonderful sake. Let's wait for it to open.
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ひでゆき
Omachi 2022 16%.
The taste is very intense. It is unique but enjoyable. The brewery's skill in using Omachi to this extent!
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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.
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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!
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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!
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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.
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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 ^ ^?
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ひでゆき
The tastiness and flavor comes slowly. Goes well with sardine nigiri!
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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.
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