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RoyRoy

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Yuki no Bosha
3(37.5%)
Shichiken
3(37.5%)
Takashimizu
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
5(19.23%)
Kanagawa
4(15.38%)
Yamanashi
3(11.54%)
Iwate
2(7.69%)
Niigata
2(7.69%)

Timeline

RoyRoy
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22
Roy
This is a sake made by Oya Takashi Shuzo of Aiko-gun, Kanagawa Prefecture. We took the train and bus all the way from Japan to get it. When you take a sour taste in your mouth, you can feel it's sour and slightly fizzy. The taste of lactobacillus like yoghurt, perhaps because of the principle of Ikkizukuri, is also present. After the acidity, the taste is fresh and fruity, but the aftertaste is refreshing and light. It has a complex taste. Made from Yamada-Nishiki from Tokushima Prefecture, the rice is polished to 60% and the alcohol content is slightly higher at 17%. The alcohol content is slightly higher, at 17%, and the sake content is 15%. I don't drink a lot of high quality sake, but this one is very easy to drink. It is very good.
Japanese>English
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Roy
This is Junmai sake from Iwate Prefecture Tsuki-no-wa Shuzo. The fruity aroma stands out softly and the bitterness follows. The bitterness does not last very long and has a refreshing aftertaste. It will not interfere with any kind of meal. It seems to be especially good with light Japanese food. Today we had a snack of thick fried bean curd which we bought at a nearby tofu shop. Japanese alcohol content +5.5 Alcohol Content. 15 degrees. raw rice Ginotome (rice suitable for brewing sake) and others ratio of polished rice to total weight of the finished product 65%. Yeast used Yuko's Wish (Iwate Yeast), etc.
Japanese>English
RoyRoy
Miwatari旨口純米原酒 ひやおろし原酒ひやおろし
ToshimayaNagano
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18
Roy
Slightly alcoholic scent. The slightly bitterness is followed by a strong alcoholic aroma. It has a crisp finish. The rice polishing ratio is high at 70%. The alcohol content is also high at 17 degrees. Next time, I'll go for a lukewarm one.
Japanese>English
Roy
Later, we had it hot. I set the temperature at 50 degrees Celsius, higher than a lukewarm sake. We thought we raised it a bit too high, but the sake didn't falter. It still had a massive flavor, but it didn't freak me out. The robust flavor is still intact, but the impression is the same as when it was served cold. It was a little heavy for drinking in quantity.
Japanese>English
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21
Roy
A dry junmai from Yamanashi. It may be the first time for me to drink from Yamanashi. It was hot today, too. I served it cold. It has a rich aroma of rice. It has a crisp sour taste. It's dry but full of flavor.
Japanese>English
RoyRoy
Hokusetsu特別本醸造本醸造
Hokusetsu ShuzoNiigata
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16
Roy
Hokusetsu no Honjozo. The rice used is Gohyakumangoku. The flavor deepens when it is heated. A few days later, I drank it cold, and it had more of a flavor and more of an edge to it.
Japanese>English
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