Nito丸石謹製 純米吟醸 うすにごり生原酒
赤兎馬
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Rice：Yamadanishiki produced in Okazaki City
Rice polishing ratio: 55
Fresh and acidic sake!
The balance is very good!
✩4.5
Japanese>English
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Nito純米大吟醸 雄町四十八 うすにごり生
赤兎馬
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Rice：Omachi
Rice polishing ratio: 48
Fresh, acidic, and a little chili!
Not so powerful as typical Omachi?
✩4.5
Japanese>English
赤兎馬
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Alcohol content: 6%.
Droodlo! The grain is still there.
Not a secondary fermentation in the bottle, so it's not a schwash!
✩4.0
Japanese>English
Tanigawadake超限定 純米吟醸
赤兎馬
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Rice polishing ratio: 60
Purchased because it is a limited edition sake!
The umami is not too assertive and the aftertaste is clean and crisp!
Is it a sake to be drunk slowly and savorably?
✩4.0
Japanese>English
Seikyo番外品 純米原酒 3年熟成
赤兎馬
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Rice polishing ratio: 65
Sake degree: ±0
Acidity: 1.4
Yeast: Association No. 10
I bought this sake as a heated sake.
I asked the store owner a lot of questions, and requested for a heated sake with a strong umami (flavor)!
This is it! This is it!
I like sweet sake, so this sake is not too dry, but has a lot of umami!
It is a matured sake, so it has depth, but not too much!
✩4.0
Japanese>English
Koikawaうすにごり酒 火入れ
赤兎馬
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Rice polishing ratio: 60
Sake degree: +5
Acidity: 1.9
This sake is drier than the specs!
It has a refreshing taste and a fairly good sharpness!
I was told it's suitable for warm heating, but...?
✩3.5
Japanese>English
赤兎馬
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Rice polishing ratio: 60
Slightly acidic, clean and refreshing!
If you want to warm it up, Gennochi is the way to go! If you want to warm it up, Gennochi is the better choice!
If you want to warm it up, Gennochi is better!
It's important to listen to what they have to say!
✩4.5
Japanese>English
赤兎馬
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Rice used: Gohyakumangoku
Rice polishing ratio: 65
At Toritoritei Toyohashi store,
We had it hot.
It has a strong umami flavor!
✩4.0
Japanese>English
赤兎馬
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Rice polishing ratio: 65
Fruity and firm umami!
✩4.5
Japanese>English
Mimurosugi純米 初しぼり
赤兎馬
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Rice polishing ratio: 70
Sweet and robust flavor typical of orikara-mi.
✩4.5
Japanese>English
赤兎馬
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Polishing ratio: 50
A well-balanced sake!
Fried Mukago with Butter
✩4.0
Japanese>English
Tenmeiハニー天明 かろやか貴醸酒 生
赤兎馬
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Sweet and mellow!
✩4.0
Japanese>English
Kokkenてふ 純米原酒
赤兎馬
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Rice polishing ratio: 60
Fairly sweet and robust flavor
✩4.0
Japanese>English
Hakukoのろり 特別純米 生
赤兎馬
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Ingredient rice: medium fresh senbon
Rice polishing ratio: 60
Slightly chili!
Fairly sweet and firm flavor.
✩4.5
Japanese>English
Okunokami純米 中取り 無調整
赤兎馬
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Rice polishing ratio: 55
Sweet and full-bodied!
Flavorful and robust.
✩4.0
Japanese>English
赤兎馬
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Rice polishing ratio: 70
Old sake aged for 3.5 years.
Fully fermented, with a strong succinic acidity!
Very refreshing.
✩3.5
Japanese>English
赤兎馬
.
Rice polishing ratio: 65
Quite refreshing and fairly dry.
✩3.5
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
A slightly chili sake.
It was a sweet sake with a robust flavor!
I bought this sake with the intention of heating it up because it is a special honjozo, but it was a sake to be enjoyed in a wine glass!
✩4.5
Japanese>English
赤兎馬
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Rice：Gohyakumangoku, others
Rice polishing ratio: 65
Sake degree: +3.0
Acidity: 1.6
Slightly dry, with a moist umami flavor!
✩4.0
Japanese>English
Horaisen特別純米しぼりたて
赤兎馬
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Rice polishing ratio: 55
This sake is always available at a local yakitori restaurant.
They also have "Sora", "Senju", and "Manju", but it's still a draft sake!
I reviewed this post and found that I was eating vinegared mackerel at that time too! It was quite a long time since I've had vinegared mackerel!
The flavor is strong and the freshness of the raw sake is a nice touch!
✩4.0
Japanese>English