たぬき
Pure? I thought so, but it seems to be a junmai sake made from rice outside of the same category.
It has a spiciness and umami that is typical of Sanin sake.
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たぬきTimeline
たぬき
Dark flavor. Slightly apricot.
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Rihakuやまたのおろち 超辛 特別純米
たぬき
This is well dead lol.
It's not so much spicy as it wears off absurdly fast. The sweetness doesn't linger at all.
It doesn't go with sweet snacks, but it goes with fatty foods. It is as severe as ○ with almonds and △ with walnuts.
Even in the same San-in region, it has a completely different character from Yamane Sake Brewery, where the nuance of umami wrapped in acidity is easy to understand.
But you can tell they are siblings.
In short, it is a good choice for a snack.
Yes, it goes well with a large cup of yakisoba noodles with mayo and chili pepper. Dangerous lol.
Even when heated, it doesn't lose to the acidity. It has elegance.
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たぬき
This is really dry.
It's not light lol.
It's dark umami. It is wonderful.
It reminds me of the depth of Niigata.
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たぬき
Good taste.
Goes well with sashimi and fries.
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Yatagarasuやたがらす純米樽酒 たる樽
たぬき
Cup sake brewed in cedar barrels. The water color is slightly golden.
There is no hint of cedar in the nose, but it is faint on the palate... Aroma of cedar?
The taste is good. First there is acidity, then white grape aroma.
It is gradually rich in flavor, and the final taste is bitter and cuts off quickly to set the meal on its feet.
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Shinomine雄町純米 山廃生原酒
たぬき
I ordered H30BY but received R4.
It's still snug.
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たぬき
うむ。
たぬき
At the supermarket. I really wanted crisp and dry, but the last bottle stared at me like a cardboard kitten, so I bought it.
So, I bought a bottle of special pure 1000 yen? barrel? Sasanishiki? Reduced pesticide?
It is a very interesting sake.
It tastes slightly sweet like old sake when cold.
＋It is +7, though.
I would like to spend more time with it.
To be honest, I thought it was too sweet, but it is delicious cold. It has a nurturing quality that you don't get tired of drinking.
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たぬき
Tetsusai Authentic Dry Honjozo
Ahhh, this.
This is good for summer.
This is good for summer.
Kyoto's sake is often seen as an "honors student" sake, but this is the power of the capital city.
I didn't write it down, but if you look it up, you will find it is called Tamakae.
For the past three days, I have been a sake refugee, wanting to drink sake for the first time in three months, but I finally got over it.
＋It seems to be in the neighborhood of +6.
Good for summer sake.
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たぬき
1992.
たぬき
Dark. New but with the taste of old wine.
It may depend on the storage conditions.
It's delicious, but it doesn't make me want to drink more.
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たぬき
平成元年。
Suehiro亀の尾 純米大吟醸
たぬき
なるほど。
たぬき
Well, that's neat.
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たぬき
It's sweet, but the sweeter the snack, the spicier it gets.
That's right.
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たぬき
I don't understand the subtleties of life, but I do understand the deliciousness of this sake.
The acidity is enhanced when the sake is heated up. It becomes easier to drink. Well, sweet and sour. Apricots.
To be honest, it was too sweet for the conditions of the day.
I'll have to buy a bottle.
Japanese>English
たぬき
(having a) sweet taste and a bitter experience
Much better, but the bitterness prevails when approaching 1 gou (1 cup)
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たぬき
At a friend's wedding. It's delicious.
Don't pour sake by hand at a wedding.
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たぬき
Shuwashu for example. Rice champagne.
Sake level -30 or -60.
It tastes sweet. I wonder why.
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