ひでゆき
Sour and strange taste. I don't dislike it. Sometimes it's good. It's also dense. I'd like to drink it occasionally to see where it goes ^ ^.
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ひでゆき
The sweetness of the rice is strong. I would prefer it to be spicy, but the flavor and richness is amazing. I want to drink Junmai-shu.
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Edo Kaijou純吟 原酒
ひでゆき
Good picture; first time in over 100 years that they have used it in the 23rd district. I bought it unintentionally, and it is unexpectedly good. Unexpected taste. The acidity is good. Although it is undiluted sake, the alcohol content is low at 14 degrees. It is very easy to drink. The price is 2,000 yen. If it's the same quality, I might buy it again next year! I paired it with fried komatsuna. It is good as a midday drink.
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Honkin氷温熟成生原酒 純米
ひでゆき
Darkness and high alcohol content. It will be enjoyed slowly for a while. The taste is great. I prefer the cold oroshi junmai. The drinkability.
Japanese>English
ひでゆき
Aroma like a barrel, a lingering savor
It is a delicious sake from a country that calls shochu "sake". The strength reminiscent of a firm and unique sword is wonderful!
Japanese>English
ひでゆき
The bottle is very pretty and a little assertive. I kept seeing it so I bought it. So-so. It has strength. It's also a little bitter. However, it is not very tasty. It's salty, so it's good for drinking while eating.
Japanese>English
ひでゆき
No, it's good. It is said that there are 4 🅰️ in Yamagata, but this is good. The balance of the spiciness, the spiciness when it passes through the throat, the nourishing taste and the bitter taste. The strength not to lose the habit. It's good!
Japanese>English
ひでゆき
After the second day, the spiciness comes to the fore. It goes well with meals. The spiciness has a delicious flavor, making it a great food sake!
Japanese>English
ひでゆき
The third in the Saga series. This one is quite good! The unique quirkiness of Saga! It has been beautifully incorporated into an easy-to-understand format. It was produced by a famous jyo that produces Nanada under the name of its sake brewery. The thick-fleshed kanpachi with a lot of fat is grilled with salt (lightly salted and steamed with sake) and served with wasabi soy sauce or yuzu kosho. It has the strength to contain the peculiarities of fat and spices.
Japanese>English
ひでゆき
Chitoku Miyazaki Special Junmai
Good for softness and envelopment
It goes well with sourness and namero.
It's smooth and tastes like a Kyushu sake! It has a good balance!
It goes well with soup stock type snacks!
I might like this!
Japanese>English
ひでゆき
A boozy feeling. Interesting feeling. It's not umami, but I want to taste it. It's the kind of sake that makes you want to find out what kind of deliciousness is hidden in this sake. It goes very well with namaro fish paste. The taste changes. It becomes soft.
Japanese>English
ひでゆき
A beautiful but not light dense sake. When it warms up a little, the umami and the spiciness that comes later swells up and is good.
Japanese>English
ひでゆき
It's dry. 17 degrees, high alcohol.
I can't tell with 1stcontact.
Feels hot in the stomach.
Quite a bit more dryness to go with the meal!
It was pretty dry till the end!
Japanese>English
ひでゆき
Yatsusaburo.
It is rich and has a core, and this will not be accepted by everyone. It's good, but it's...
If it's hot, I'd like to drop an ice cube on it.
A dish that can't be beat!
It's the food that loses if you don't put some thought into it.
It's not the sake that will match.
If it is as it is, it is better to do it chibi-chibi.
It's great!
It makes the drinker stop drinking.
I feel like they're telling me not to drink it so easily, to taste it.
When you obey the voice, umami rises up.
When the water rises, it becomes sake.
A phrase I heard somewhere comes back to me. It is said that a carp climbs a waterfall and becomes a dragon. This sake has been transformed from water and rice to something that should be dedicated to the gods. Its majesty is magnificent.
There is such a sake, isn't there?
Japanese>English
ひでゆき
Since I was in Chiba, I decided to try a local sake. The aroma is that of an old ordinary sake, but it gradually mellows out, and after about two hours, you can feel it maturing! Maybe it's best served warm. It's a classy ordinary sake.
Japanese>English
ひでゆき
At first, it gives the impression of an old dry sake. When you drink it while eating dried fish, it becomes mellow. It may be good as a sake for eating.
Japanese>English
ひでゆき
The second day. The appearance changes a lot. The old style is still the same, but it is still good for eating. It is not my favorite. Probably not next time.
Japanese>English
ひでゆき
I bought this not knowing it was Junmai Daiginjo, but it was dry, so I'm safe! I mean, it's good! A little sourness too!
The first contact is very good! You should drink it chilled. If it is a Daiginjo, the sweetness and softness will come out immediately. The alcohol content is 15 degrees. So there is one ice drop. I want to drink Junmai sake! Special Junmai or maybe Yamahai would be nice!
Japanese>English
ひでゆき
It is a sake to look forward to. Expectations are high. It has a strong savoriness. The temperature is 18 degrees. It will take a while for its true flavor to emerge. For now, let's try heating it up. →I can see a glimpse of it now. The flavor is starting to show. If my daughter were my great-grandmother, she would serve it with boiled bamboo shoots dug up from the mountains. Gazemiso goes well with it, of course! It's too good.
Japanese>English
ひでゆき
Very good. I went to Suwa for work.
I wanted to buy a bottle of Mikotsuru and Yamamekanishiki at a nice liquor store. It was sold out, but I found an unfiltered raw sake next to it, so I bought it. It has the umami of raw sake, and even though it is raw sake, it is easy to drink. The slightly tingly feeling is also good. It's delicious!
Japanese>English
ひでゆき
I found a summer sake that was a big hit this year, so I tried it this winter. It is smooth and light. But it is not lacking. It goes in like a glide, and the umami stops the cup. At the end, you can feel the nourishment and enjoy the aftertaste. It's really good. This is the fourth time I have encountered it this year. This is the fourth time I've met him this year, and I can't help thinking that he's a wonderful partner. I've been enjoying it with leftover salty hokke, salmon skin, nameko mushrooms and tofu miso soup, cucumber and tomatoes with Italian dressing (cheese and vinegar) that I got, and anchovies with miso. It goes well with all of them!
Japanese>English