大木
It has a gorgeous but rather classic aroma and taste.
It is about half sweet and half spicy, with a hint of umami.
Although it is a daiginjo, it seems to be good even when heated.
Japanese>English
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大木
The aroma is gorgeous.
When you put it in your mouth, the umami and pungency come in a rush, followed by a firm bitterness that gradually lingers. The sweetness is soft.
Since it is a pure sake, it has a strong flavor and a slightly tingling sensation.
±The label says +/-0, but I felt it was about +2.
It went very well with light-flavored otsumami (edamame and deep-fried tofu).
Delicious.
(A note that only I can convey ∶.
My impression is that it is similar to Snowy Kayasha Junmai Ginjo.
It has a bitterness and a raw sake feel to it.)
Japanese>English
大木
The acidity was so strong that it made me say, "Soup!" I thought it would be quite sweet at -15 sake.
I thought it would be quite sweet with a sake degree of -15, but the acidity was so strong that the sweetness did not come to the forefront, and it was refreshing.
Although the acidity is refreshing, it is also rich and not too light. It also has a lactobacillus-like taste.
It is delicious. I wanted to drink it in midsummer.
Japanese>English
大木
The fruity and gorgeous feel of the regular junmai ginjo is the base, and the umami has increased, making it more moist and mellow. The bitterness may have increased a little as well.
Good balance of sweet, sour, and spicy.
Very tasty.
Japanese>English
大木
Fruity aroma. Apple?
It's unfiltered raw, but I think the flavor is subdued.
It has a gorgeous aroma and sweetness, but it is sharp and rather dry.
Of course it has the freshness of fresh sake, but my impression may be similar to that of hiyaoroshi that I opened the other day.
(Too drunk to be sure).
Japanese>English
大木
It retains its gorgeous fruity flavor, but has a robust feel.
It has a robust, mellow flavor with a sharpness to it. I thought it was rather sharp and dry (I think it is because I usually drink only sweet wines). (I think it is because I usually drink only sweet sake.)
Delicious.
I heard that Gohyakumangoku is sweeter than Yamadanishiki, so I hope I can buy that one too.
Japanese>English
大木
Pears? Japanese pear? Fruity aroma and sweetness.
Because it is hiyaoroshi, it is moist and round, with a sense of umami.
It is not so heavy though, and the acidity is refreshing.
It is delicious.
Compare with Omachi.
(Omachi was posted last year, so I'll summarize)
Omachi is sweeter and heavier. It is more smooth or thicker.
If I had to choose between the two, I'd go for the Omachi because I like the heavier sweetness. But Yumachi also seems to be lighter than last year ...... I'm not sure.
PS: Both of them became sweeter after a few days.
Japanese>English
大木
It is fruity with a hint of tropical flavor, like muscat and pineapple.
The fresh sweetness was balanced with sourness and a hint of bitterness, though it was on the sweeter side.
It was a little gassy and the lid was raised.
Very tasty.
PS: As sweet as Sakura Cup. But Hanabi is more acidic and a little more refreshing. I kept a bottle of Sakura Cup until this season, but the lid was flat. I like them both.
Japanese>English
大木
The sweet and light impression and aroma are the same as the other sake rice in the ohmine 3-grain fire-brewing.
Among them, I think the acidity and bitterness are the tangiest. It is citrusy and refreshing, like grapefruit. Beside that, there is a soft sweetness like Japanese pear.
I think it's the most refreshing of the series (I'm not sure because I haven't finished it yet...).
At any rate, it is delicious.
Japanese>English
大木
There are white and black, and I chose the white one without hesitation because I was told that the white one is sweeter.
The aroma from the nose was fruity but not so strong and mild.
When you put it in your mouth, the fruity sweetness like a pear comes, but the sourness and spiciness spread at the same rate. The taste is strong but has a clean aftertaste.
The sake level is unknown. Personally, I thought it was about the same as the Kudo Ue Junmai Ginjo +/- 0 that I had at home.
The sweetness is about the same, but the Laughing Season is more acidic and sharp. It seems to be good as a food sake. Delicious.
Japanese>English
Jokigen純米吟醸 米ラベル 雄山錦
大木
The aroma is mildly sweet, like melon, banana, and pear, but the mouthfeel is dry and refreshing, a surprising gap.
The label does not say, but the sake rice is Yuyamanishiki.
It was summer time, but I happened to be making some meat and potatoes (sweet and spicy) that I wanted to eat, and it went really well with it.
Sake degree +3
Japanese>English
大木
Sweet aroma like melon or pear.
From the aroma, I thought it would be a mildly sweet type, but it is lighter than I expected.
The slight sweetness and umami are covered by sourness and bitterness, making it refreshing and clean.
It is the kind of sake that makes you want to take another sip, and you will never get tired of drinking it.
It has a slight gassy feeling when opened. It will disappear soon.
Very tasty.
Japanese>English
大木
Gorgeous and fruity.
Compared to the Junmai Ginjo we drank the other day, this one has a stronger aroma and sweetness.
The fruity aroma and sweetness spread like a melon and white grapes, with a spicy aftertaste.
Very tasty.
Sake meter rating +1
Japanese>English
大木
The aroma through the nose is gentle, but when you put it in your mouth, it is gorgeous.
The sweetness is firm, but the sourness comes through nicely.
It is a type that can be enjoyed by everyone. It is delicious both with food and on its own. It should be added to your regular sake list.
We compared it with "Kudokitoe Junmai Ginjo" which is a regular sake in the neighboring prefecture.
It has a similar taste. It is gorgeous and fruity.
Kudokide is sweet and umami, while Miyakanbai has a refreshing sourness. I like both.
Kudokidokute→Nihon-shudo (Sake meter degree) +/-0
Miyakanume→Nihon-shudo (Sake meter degree) +3
There is a considerable difference when compared by the number of sake degree, but my feeling was about Miyakanbai +1.
Japanese>English
大木
The carbonation is amazing. I failed to take a picture, but the moment I opened the bottle, about 1cm of bubbles formed at the top. It's a secondary fermentation in the bottle and there is a sign on the lid that says "be careful when opening the bottle".
When I drank it, I felt carbonation for the first time ever in a sake. (I kept it in the fridge, but I guess there is a difference in the environment).
The aroma & sweetness is somewhere between muscat and melon, a little lactic acidity, and a citrus peel (lime?) like bitterness. The bitterness is rather strong. The bitterness is rather strong.
It is fruity and juicy, and the acidity and bitterness are refreshing, so I think it is suitable for summer.
Personally, I felt it has a classic aroma.
Postscript:
When I drank only the supernatant without mixing the origami, it was like a white grape soda without the classic flavor. The acidity is also reduced. The supernatant is delicious... The carbonation was still there 3 days after opening the bottle. (Is it because of the secondary release in the bottle?)
Japanese>English
大木
Fruity aroma and sweetness like lychee and apple.
It is sweet but light, with a refreshing aftertaste of sourness and bitterness.
It is the kind of drink that can be enjoyed easily even in hot weather.
Very tasty.
Sake Degree -2
Japanese>English
大木
Like the Omachi and Yamadanishiki of the same series, it has a refreshing but slightly mellow aroma, like a combination of muscat and banana, and is sweet and delicious.
While Omachi and Yamada-Nishiki had a sourness and bitterness respectively, Aizan had almost no such characteristics, and I thought it was the sweetest straight and straightforward. However, it has a moderate acidity and does not leave too much aftertaste.
Very tasty.
Japanese>English
大木
Muscat-like aroma and juicy fruitiness.
Before opening the bottle, I thought, "The color of the bottle (light blue) is similar, so it must be similar to Summer's Eve," but it wasn't. The other bottle had a strong lemon-like acidity, while this one had a mild acidity compared to it.
The other one has a strong lemon-like acidity, while this one has a mild acidity compared to the other one. The balance of sweet, sour and bitter is good.
It has a rich and complex flavor due to the presence of a bitterness, and the aftertaste is clean and refreshing with a strong gassy feeling.
It is delicious.
Japanese>English
大木
Banana? Muscat? A fruity aroma like.
The moment I put it in my mouth, I felt "more like muscat".
The sweetness is strong, and while the flavor comes through, the bitterness lingers a little.
Delicious.
I read a review of the Oumachi I drank in January, and it said the same thing...
I wondered if the base was similar and the characteristics were "Omachi -> sourness" and "Yamada-Nishiki -> bitterness". I thought it was, but I'm not all that confident.
Japanese>English
大木
渋いパッケージに反比例するフルーティな香り。
最初「パイナップル！」って思ったけどベリー系のような気もする。
甘≧渋苦＞酸 という感じで、少しガス感もあり。
フルーティだけどしっかりキレもあるので、単体でも食中酒でもいける。
イメージとしては廣戸川に近いかも。（パッケージ渋いのにモダンなところとか）
とても美味しい。
追記：
調べたら日本酒度＋3だった。
フルーティーな香りで甘いと思ったのか…？
と思って飲み直したけど、やっぱり甘さはしっかり感じる。
さすがにohmine（次の投稿のやつ）と比べたら辛口だけど、±0のくどき上手 純米吟醸とはどっこいどっこいな気がする。