宮泉純米酒 火入れ
赤兎馬
.
Rice polishing ratio: 60 %.
Slightly sweet,
Not fresh as it is fire-aged!
Weak acidity!
✩4.0
Japanese>English
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赤兎馬
.
Rice polishing ratio: 60 %.
Slightly acidic.
It is good warmed up!
✩4.0
Japanese>English
赤兎馬
.
Rice：100% Bizen Omachi
Rice polishing ratio: 55
Slightly dry? Not so much Omachi-like, gentle flavor!
It became good when warmed up and cooled down!
✩4.0
Japanese>English
赤兎馬
.
Koji rice : 50% Kake rice : 55
Slightly sweet sake with a gentle flavor.
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
Sake with a good balance of sweetness and acidity!
Slightly chili and pleasant!
✩4.5
Japanese>English
赤兎馬
.
Raw material rice：100% Wakamizu produced in Chita Peninsula
Polishing ratio: 65
Just the right amount of spiciness and acidity when heated!
The umami is also very strong!
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
Aroma of rice!
It has a flavor that is more on the dry side of the crop.
It is also delicious warmed!
✩4.5
Japanese>English
Takachiyo純米酒 しぼりたて 無ろ過生原酒
赤兎馬
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Rice used: Miyamanishiki
Rice polishing ratio: 65
Sake meter degree: +19
Fully fermented, super dry Junmai-shu.
A punchy freshly squeezed sake! They recommend it for those who like dry sake!
Since it is "fully fermented and super dry," I tried heating it up and found the bitterness to be quite sharp!
✩4.0
Japanese>English
Amanoto美稲（うましね） 無濾過 純米酒
赤兎馬
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Rice polishing ratio: 80
I asked the store owner what kind of sake to heat up!
I ordered a sake with a strong umami flavor!
The sake was hot and had a strong umami flavor!
The good feeling continued even when the temperature dropped!
The sake was unfiltered,
The price is also very reasonable!
✩4.0
Japanese>English
翠玉純米吟醸 亀の尾 ひとつ火
赤兎馬
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Rice used: Kame-no-o
Rice polishing ratio: 55
It has a smooth flavor and a good balance of acidity and sweetness!
✩4.5
Japanese>English
Rakunoyo山廃本醸造 無濾過生酒
赤兎馬
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Rice polishing ratio: 70
The second generation of sake brewers? s recommendation for hot sake #2
sake brewery for the first time for me.
Specs I've never had before
Yamahai Honjozo Unfiltered Nama Sake
The flavor right out of the fridge is a bit sour and flavorful!
Quite tasty!
I was thinking, "Do you really want to drink this heated? I thought to myself, and stood by to warm it up!
What? The balance is perfect!
The sweetness is just right. The acidity is in harmony with the flavor and lasts until the end!
✩4.5
Japanese>English
Yukinobijin活性にごり 純米吟醸
赤兎馬
.
Rice polishing ratio: 55
Quite chili! The acidity is quite prevalent!
It's dry, clean and sharp!
✩4.0
Japanese>English
赤兎馬
.
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Sake for hot sake recommended by the president of the liquor store
Aged sake brewed in 2018
The umami is quite strong! Quite a bit of acidity as well!
✩4.0
Japanese>English
赤兎馬
.
Rice used for making the rice: Omachi
Rice polishing ratio: 70
Sake meter: +15
Yeast: Association No.7
Sake for hot sake
It has a nice strong umami flavor!
It was mild when heated!
✩4.0
Japanese>English
帰山裏帰山 超辛口+10 搾りたて 純米吟醸 生原酒
赤兎馬
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Rice used: Yamae-Nishiki
Rice polishing ratio: 55
Dry but fruity and delicious!
✩4.0
Japanese>English
赤兎馬
.
Rice used: Koshihikari
Polishing ratio: 60
Fresh acidity and firm umami!
It was a mouth-opener, so there is a sharpness?
✩4.0
Japanese>English
MasukagamiF40 エフヨンマル
赤兎馬
.
Rice polishing ratio: 40
Sweet and slow.
✩4.0
Japanese>English
Ryuban特別純米酒 原酒
赤兎馬
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Rice used: Momota
Rice polishing ratio: 60
Well-balanced sweet taste with a little sourness!
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
Slightly dry flavor with considerable acidity.
Rather refreshing.
✩4.0
Japanese>English
Goninmusume熟成古酒 懐古酒
赤兎馬
.
Rice polishing ratio: 65
Very dark! The color is like honey.
Brewed in 2005!
Aged 19 years!
✩4.0
Japanese>English