Denshu純米吟醸 山廃
Seigo
No photo. Went for a drink with a senior. I couldn't buy it myself this year so I went to the store. I already knew it was good heated and cooled, so I had it heated and cooled with vinegar oysters 😊.
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SakenowaRecord your sake experiences and discover your favorites
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Seigo
Ikubou is my favorite of the Kouei chrysanthemums.
I missed buying it at a local liquor store, but I found it on a business trip the other day and brought it home 😊.
I've had it many times before, but this time I opened the bottle early instead of letting it sit.
The aroma has a hint of acidity, but in the mouth it has a thick sweetness and nuttiness, maybe even a touch of brandy, depending on how you feel about it.
The gas and the alcohol that passes through the nose are also pleasant.
I'm going to drink it over the next few days while enjoying the changes.
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Hakuryu純米大吟醸 生貯蔵酒
Seigo
A junior colleague bought it for me as a souvenir from a business trip.
The ginjo aroma is slight and not too assertive.
Green apple on the palate.
Strong sweetness, clear sweetness and good acidity.
Slight chili gas on the tongue.
The aftertaste is slightly pungent with little bitterness.
In general, I think it is a beautiful sake.
It's good 😋.
This small bottle is just right for a gift from someone who doesn't usually drink. But a large bottle of this sake is more than welcome.
Thanks to my juniors😌.
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Seigo
Cute snowman: ⛄️
I saw him at the liquor store and couldn't help but take him home with me.
This is delicious 😋.
First, top off, sparkling Sentori🫧.
And then the cream Sentori 🥛 mixed with oli
The snowman on the bottle looks happy when I mixed the oli 🥛⛄️
I'll try heating it up next time 😊.
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Seigo
The second half of today's night shift was tough. It was just before 1:00 a.m. when I returned home.
I open this page while watching the news on "Watteiroku.
The other day, I had an unexpected encounter at a liquor store I stopped by on a business trip.
The lid is extremely hard💦.
A soft and gentle ginjo aroma. The color is clear. Sharp and clear sweetness in the mouth. The middle part of the aroma is pleasant, with the umami of rice, strong bitterness, and astringency, but it is not unpleasant, and the aroma with this umami and bitterness is pleasant, cutting through and passing through to the nose. The aroma is pleasant, and the bitterness is pleasant. The final taste lingers on the tongue.
It is a classic sake, but it is not old-fashioned.
The crisp acidity that comes out as it warms up is also delicious.
Thanks for the encounter: ❗️
The last time I drank Tokujun at a bar, it tasted more like I was back at home, but this one is more refined. It may be because it's from a home-drinker's palate.
It's really good. ❗️
The more you drink, the better it gets.
In a way, it's my standard sake along with Tasake and Nabeshima Tokujun, isn't it?
I don't give it to my mom, who loves modernity, but drink it alone😜.
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Kid純米吟醸 しぼりたて
Seigo
I had a hard time at the liquor store and took this one home 💁.
Too cheap ❗️KID must be sorry to bring it back home because I know it's delicious.
The aroma is green apple🍏feeling. Ginjo aroma is gorgeous. Sweetness, acidity, and a slight bitterness at the end, with a very slight gasiness that sets up the freshness.
Thanks ‼️
Thank you for the delicious sake 😭
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Seigo
I missed the reunion due to a typhoon 😵.
Since I couldn't make it, I decided to drink this one that had been sitting in the cellar for a long time.
When I opened the cork, I could smell the aroma of rice with a good amount of koji and acidity. I was already making eye contact with my mom before I drank it 👀.
The taste is mellow. I've only had a few Sogapale in winter, and I was under the impression that it was more dry and spicy like a white wine, but perhaps because it had been aged for more than six months, it had the umami of rice, fullness, thick acidity from the sake yeast, and a pleasant aroma that passed through my nose.
The label on the back says it may taste like a maniac, but it was the right decision to let it sleep👍.
Too good ❗️
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Seigo
It's been a while since I've had organic naturals w.
I've been buying mostly alcohol that I don't normally drink lately, so I answered Mom's request that it's time to buy my favorite, and this is the one she likes.
Rich, sweet, juicy, slightly gassy, no bitterness, rich, but not cloying. I thought it was good and drank it, but it's still good 😋.
A definite one 😊.
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Seigo
The aroma seems sweet.
Drier than I expected when I put it in my mouth right after taking it out of the fridge at 0°C. Slightly gassy. There are rice aroma and acidity. It is very light, and if it is well chilled, it has a phase like water in the middle part of the bottle. But at the end, you can feel the alcohol leaving the nose. Mom says it has a shochu-like taste with the low alcohol content and the watery taste.
As it gets warmer, you can taste the sweetness, and the sweet and sour rice feeling is balanced and juicy.
It is probably best at about 10℃.
It is best to drink it after rolling it around in a whiskey tasting glass.
On the third day, the flavor seems to have increased. I wonder if it opens up when it gets a little warmer and exposed to air.
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Ubusuna穂増四農醸fuchinsai
Seigo
It's been a long time since I've had a Hobo Masu😊.
This is summer sake. It is good for the hot days ahead.
It is still drier and wilder than the Ni no brew.
The gas is very shwashy.
When you taste it well, there is not much sweetness, but the mellow aroma that seems to be from the land of production spreads in the mouth, and the acidity, rice flavor, and woody aroma also make you happy. ❤️
It tastes better at 10-15℃ than fresh out of the cellar, as the mellowness increases.
Even after a few days, it does not swell up as much as Yamadanishiki Ni Nozomi, and the dryness and acidity are maintained. The dryness and acidity are maintained, but I have the impression that the temperature changes the fullness of the flavor.
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HououbidenRESERVE ORDER 1st Mita 2021
Seigo
Slightly ginjo aroma. The aroma is like that of Yamadanishiki sake (though it is Gohyakumangoku).
There is not much color.
In the mouth, the thickening and sweetness are pleasantly sweet on the tongue, and from the middle part of the mouth, there is a pleasant acidity, a pungent spiciness, and an astringency that does not fight with each other. Finally, the aroma that passes through the nose is pleasant.
Recently, I have been drinking mainly juicy, gaseous, low-alcoholic sake, but I was impressed by the fact that such a light, yet rich sake can only be made by letting a good sake sit for a long time.
I want to drink it slowly and savor it. It also goes well with meals.
It is delicious 😋.
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ジェイ&ノビィ
Good evening Seigo 😃
I got this one over the weekend and it's waiting in our fridge 🤗 looking forward to seeing your review and drinking it 😋.
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Seigo
Good evening, Jay & Nobby. ⭐️ It's been a while since I've had a normal alcohol content, but good sake is sinking in 😋 Tochigi sake is really good 😌.
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Seigo
I found this the other day at a liquor store I wandered by when I had time for the train on my way home from an outside job.
First time for me 😊.
I read your review of Sake no Wawa and sure enough, it's ❗️ light sweet, with a clear rummy taste. It's gassy and refreshingly delicious 😊.
I could drink as much as I want, I like it 😊❤️
What a pastel combination in the cellar 📷1
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ジェイ&ノビィ
Good morning Seigo 😃!
Congratulations on your first Fluffy Masayo ㊗️ 🎉Nichiwa is easy to drink and delicious 🤗.
Pastel low al combination 😁.
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Seigo
Hi Jay & Nobby 😊I just wandered over and had my first masayo 😄Modern smooth and slurpable 😉 What a great pastel duo ✨.
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Seigo
I bought this one at a local liquor store.
There were multiple varieties of rainfall, but I decided on this one because I had my eye on pink and also because it was sparkling, which my mom likes 🩷.
Now, the color is pinkish with natural red yeast. The bottle was opened in our 0°C cellar, so I thought it would be fine, but then it shotgunned to the panckon‼️ colocollo❗️ ceiling! What if it hits the TV or the lights!" Mom scolded me to start💦.
Aroma is cooked rice with a koji taste. Carbonation is strong. When it's cold, it's mainly sweet ❗️ and has a rice and sweet sake feel. Thick and thick. When it warms up a little and the temperature goes from 5℃ to 10℃, the sourness and slight bitterness come out and it seems to be balanced. But I am not sure if it is peach.
It's sweet juicy with a strong sense of malted rice 😊.
But the alcohol is 8 degrees 😮.
Day 2. The cork doesn't skip but it's well carbonated. The acidity is more cued up than yesterday and I like this a lot: ❤️
Good taste: ❗️
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ジェイ&ノビィ
Seigo, good morning 😃.
The label looks like one of those bottles that swings to the extremes of sweetness and tartness 😅It depends on the temperature range 🤗Sweet and juicy 8 degrees is an instant kill deal 😙.
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Seigo
Good morning, Jay & Nobby 😃I thought I had damaged property when I opened it 💦I got the impression it was very sweet, and I thought it was close to the Hagi no Tsuru Gradation I've had recently once it was gassed 🫧8 degrees is salty 😊.
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Seigo
I was lucky enough to get this one.
The lid flew off with a shpon💦.
I had been drinking Sundo Ni Nozomi until the day before, but when I put it up to my nose, the aroma is Sundo. A little bit of acidity too.
In the mouth it is a chili microcarbonation. The sweetness is quite subdued, but the base is a Sanchi feeling of rice vanilla or woody, I can't describe it well, but the nice aroma in the mouth is easy to recognize in reverse. However, the crisp acidity is the center of the wine, so it is clearly different from Sanchi.
It's refreshing, yet very satisfying.
Delicious ❗️
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Seigo
This is also at the restaurant.
The last drink of the day.
I have a faint memory that it was a delicious drink with no cloying taste, which is typical of Koshi, and which did not seem to be made with 80% polished rice.
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Seigo
Only the record of the drink.
It has been a long time since I have had a good crop, and it was stable.
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Seigo
What a great place to produce, this ni no brew is good 😋 Of course the others are good too, but the balance and cosmetics are the best ❗️
I personally think it tastes even better after about 3-5 days after opening the bottle, when the various flavor elements have been annealed off 😊.
300 check-ins 🫢 if you notice.
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ma-ki-
Hello Seigo!
Congratulations on your 300 check-ins 🎉.
I love the milestone sake at Sangdo: ⤴️
I'm looking forward to drinking the Sandon Ni Nozomi brewery as it's waiting in my cellar 🎵.
Keep up the good sake life 😊.
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Manta
Hello Seigo ^_^
Congratulations on 300 check-ins 🎉!
I like your place of birth.
I've never had it 😁.
If the timing is right, I'd like to drink it 😊.
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ポンちゃん
Seigo, congratulations on your 300 check-ins 🎉🎉🎉!
It's nice to be a Kiri number in the birthplace! It's not easy to drink, but I'll keep in mind that Ni Nong Brewing is delicious 🫡.
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アラジン
Congratulations to Seigo for 300 check-ins: ㊗️🎊㊗️
I like the idea of celebrating with a San-Do-Ni-No-Brew 🍾.
I heard that San-do is designed to have the original sake quality after the gasiness (called "brewing bubbles") at the beginning of opening the bottle has settled down!
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ジェイ&ノビィ
Good morning Seigo 😃!
Congratulations on your 300 check-in at ㊗️㊗️㊗️ on your favorite SanDo 🎉I haven't had a SanDo for a while 🥲Ni Noenoh brew is delicious! I'll make a note 👍
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Seigo
Hi Manta 😌Thank you. I also happen to have a chance to drink it recently, it's quite an interesting drink😊I hope you can find your birthplace😊.
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Seigo
Thank you, Ponchan 😊The wildness of the ear growth is nice, but the balance with the cosmetics makes the ni no brewery amazing. ❗️ Please visit ‼️
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Seigo
Aladdin, thank you 😊It is true that the flavor is much fuller and fuller when the bubbles have settled. I see what you mean 🧐.
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Seigo
Thank you, Jay & Nobby 😊I'm lucky to happen to have a chance to drink this. I hope you will be able to find ni no brewery 🙏.
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Seigo
Thank you ma-ki-😊I see you are waiting in the cellar ❗️ I look forward to enjoying the changes in flavor 😌I look forward to your review 😊.
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Masaaki Sapporo
Seigo, thank you for everything 👍Congratulations on your 300 check-ins 🎉Good to be a Kiri number in the birthplace 😋.
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Seigo
Masaaki Sapporo, thank you 😊I was drinking before I started the app, but it is still very emotional to record it like this lol.
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つぶちゃん
Seigo, belated congratulations on your 300 check-ins ㊗️🎉🎊
I too prefer the sansho to be left a little longer than freshly opened 😋 It can be left for quite some time and still drink well 😊.
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Seigo
Thank you, Tsubu😊The production soil is delicious and it decreases quickly, but it's good to enjoy the changes: ☺️
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Seigo
The only record is that I drank it.
My impression is that it was syrupy sweet.
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Seigo
Record only.
Stable modern Sentori.
We went with members who don't usually drink sake 😊.
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Seigo
I went to Kawasaki on a business trip.
We launched with lemon sours and beer, and then went to a costal bar for a little sake.
And they had some Niimasa 😊.
The sourness, the woody aroma, the gasiness, the Shinsei feeling, it was still delicious 😋.
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