genchidx
Sake limited to the store?
Light, not too much, not too little.
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genchidx
Ura-chiebijin that has been sitting in the refrigerator at home for about six months.
Slightly effervescent.
The aroma is gorgeous and fruity. The ginjo aroma is strong.
There is a good balance of fruits, flowers, and chervil.
On the palate, the sake is a little more mineral and clear than full-bodied. This impression may be the same as in previous years.
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genchidx
We bring it to company drinking parties and have the extra at home.
Mild and dry, made with Kumamoto yeast.
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I finished the second test without incident.
I felt firsthand my lack of experience with sake.
Now, here is what I received.
Transparent, clear, silver, yellow.
Gorgeous, rich.
Pear, yellow peach, melon, muscat, acacia, linden, green bamboo, fresh green, and jiaogao,
First impression: rather strong, sweet: mild, acidity: gentle, bitterness: gives fullness, balance: clean, opulent, lingering: rather long
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genchidx
Transparent, slightly dark, yellow
Aromatic
banana, acacia, chestnuts, apricot bean curd, yogurt, freshly pounded rice cake
First impression: rather strong, sweet: strong, acidity: gentle, fine, bitterness: gives fullness, balance: sticky, opulent
Aftertaste: rather long
This is my first kijoshu.
It is a sake with a strong alcohol taste and quite mild sweetness, so it is a sake that you may not get used to drinking and may not like.
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genchidx
Rice polishing ratio 65
Studying for the second examination.
Transparent, pale, crystalline, silver
Plump.
grapefruit, yellow apple, pear, honeysuckle, chervil, bay leaf, cooked rice, sour cream
First impression: rather strong, sweet: mellow, acidity: firm, fine, bitterness: with umami, balance: ample, thick, lingering: rather long
Compared to Junmai Ginjo, the aroma of melon and flowers is a little weaker, but the green and rice aroma is stronger.
The aroma and flavor are not messy and this is a refined Junmai sake.
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Omachi
Polishing ratio 50%.
Unfiltered unpasteurized sake
Studying for the second examination.
Transparent, near colorless, crystal, silver
Refreshing, gorgeous
Yellow apple, pear, melon, lychee, honeysuckle, chervil, jyoshinko, apricot, lime
First impression: rather light, sweet: mellow, acidity: gentle, bitterness: mild, balance: lively, opulent, lingering: rather long
Clearly less thick and more refreshing than Yamada-Nishiki.
Japanese>English
genchidx
Miyamanishiki
Rice polishing ratio 55
Bottle heating
Studying for the second examination.
Transparent, pale, silver, green
Gorgeous, plump
Yellow apple, pear, melon, acacia, chervil, topknot, lime
First impression: rather strong, sweet: full, acidity: smooth, fine, bitterness: gives fullness, balance: rich, thick, lingering: rather long
Not as full as Yamadanishiki, but fuller than Omachi. Mineral and translucent.
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The non-fired version of the same sake.
The aroma is clearly stronger than the bottle heated and fired.
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Yamada Nishiki
Polishing ratio 60
Bottle heating
Studying for the second examination.
Transparent, near colorless, crystalline
Gorgeous.
Yellow apple, white peach, melon, acacia, topknot, chervil
First impression: rather strong, sweet: full, acidity: fine, bitterness: mild, balance: opulent, lingering: rather long
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genchidx
H27/60
Yamadanishiki produced in Tottori
Polishing ratio 60
Studying for the second examination.
Transparent, slightly dark, yellow
Aromas of ripeness.
banana, bay leaf, humus, caramel, soy sauce, aged cheese
First impression: strong, sweet: full, acidity: round, bitterness: gives fullness, balance: sticky, opulent, lingering: long
Japanese>English
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Dewa Brilliant
Polishing ratio 50%.
Studying for the second examination.
Transparent, pale, crystal.
Gorgeous, yellow apple, white peach, melon, lime tree, laurel leaf, apricot
First impression: strong, sweet: elegant, acidity: smooth, bitterness: mild, balance: opulent, lingering: rather long
Japanese>English
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Kitashizuku (Hokkaido)
Polishing ratio 50%.
Sake degree +5
Acidity 1.6
Home-brewed yeast in the brewery
Studying for the second test.
Transparent, pale, lemon yellow.
grapefruit, yellow apple, pear, melon, fresh green, almond, sour cream.
First impression: rather light, sweetness: weak, acidity: fine, balance: lively, lingering: short
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Gohyakumangoku grapes produced in Tochigi Prefecture
Rice polishing ratio 60
Unfiltered, bottle warmed, fire-quenched
Studying for the second examination.
Transparent, slightly pale, lemon yellow.
Lychee, white peach, banana, melon, green apple, honeysuckle, yogurt,
First impression: moderate, sweetness: weak, acidity: lively, bitterness: mild, balance: dry, lingering: rather short
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Yamadanishiki produced in Tojo, Special A district, Hyogo Prefecture
Rice polishing ratio 60
Sake degree +2
Amino acidity 1.3
Acidity 1.4
Kumamoto No. 9 yeast
Studying for the second test.
Transparent, slightly pale, green, yellow
pear, yellow apple, white peach, acacia, yogurt.
First impression: rather strong, sweet: strong, acid: smooth, bitterness: with umami, balance: thick, lingering: rather long
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Junmai-shu Juji-Asahi Gohyakumangoku
Gohyakumangoku produced in Shimane
Rice polishing ratio 70%.
Alcohol content 15
Sake degree +10
Yeast used: Kyokai 701
Slightly dark straw color.
It has a simple sweet aroma with nuances of loquat and lychee.
Straightforward and dry.
The fullness and minerality make it drinkable, but there is nothing superfluous about it as much as the color.
The acidity comes slowly afterwards. The wine is unfiltered.
The impression does not change much when heated.
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Fruity aroma of white peaches and melon.
Not necessarily floral, but hard overall.
The mouthfeel is firm, but the texture is smooth, not sharp, and even gentle.
The palate is firm but smooth in texture, with no sharp edges, even gentle.
Although the alcohol content is high, the wine does not explode in the aftertaste and finishes quietly.
I would like to try other sakes as well.
The koji rice is 60% Gohyakumangoku and the kake rice is 60% Tsuyahime. In the second version, the original sake is a mixture of No. 7 fast brewing and additive-free raw sake. The rice is the same for the raw yeast as well: gohyaku/tsuyahime.
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Slightly yellowish.
Sweet aroma of mango and passion fruit.
Sharp acidity. Firm body coupled with burnt nuances and a fairly low center of gravity.
Coolness on the finish.
It gives the impression of being a man's sake, perhaps due to Hita's hard water. It is not a trendy type of sake, but this kind of austere sake is necessary.
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The aroma is fruity and gorgeous, but it is not fluffy and calm.
The mouthfeel is full but clear. It has a soft quality as it is named after a female Toji.
It should be noted that the acidity is beautiful and there is a lot of it. It is very high level.
The master of a favorite shochu bar gave it to us as a thank you. We thank him.
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genchidx
It's quite refreshing for Chievijin.
My wife said that she might be out of it (^_^;)
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