GMN4
It has been a while since I found Gobashi and bought it.
It is a junmai namaishu, which means it is very clean and has a gentle flavor and sweetness that spreads in the mouth.
Japanese>English
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GMN4
It's a little sweeter than the traditional Yukichubai, but it mellows out when heated, so I haven't had it for a long time.
I bought it a long time ago and drank it lukewarm. It was just the right amount of sweetness, and the warming softened the alcohol and made it mellow and delicious.
I enjoyed it with sashimi, kamaboko (fish cakes), and other fish-based foods.
Japanese>English
Hououbiden碧判 純米吟醸原酒 無濾過本生
GMN4
I buy Hououmida with high frequency, but this is the first time I bought Heki-ban.
The taste in the mouth is sweet and delicious, as is typical of Hououmida, but it also has a spiciness and a strong flavor, as is typical of the original sake.
I paired it with seafood, but I felt it was a powerful sake that would also go well with meat and tempura.
Japanese>English
Hidakami純米大吟醸 助六初桜
GMN4
I have not bought this in a long time.
It has a soft umami, sweetness and moderate acidity, and it is also moderately spicy.
It is not light and refreshing, but rather has a firm flavor that lingers in the mouth.
It is a good match for seafood, but it is also stronger than I expected, so I thought it would go well with roast beef and other meat dishes that are not too heavy.
Japanese>English
Haneya特別純米しぼりたて生酒
GMN4
It has a very soft mouthfeel typical of Haneya, with just the right amount of sweetness and acidity.
Even when heated, the nuance is not lost.
It is a perfect match for Japanese food such as fish.
Japanese>English
Nokaya無濾過生原酒 雄山錦
GMN4
I was surprised to find my favorite sake, Naekaya, on sale at a nearby chain liquor store, Yamaya, so I bought it.
I have to go to Toyama regularly, and I buy and drink Naekaya sake quite often, so it is a sake I am familiar with.
It is a sake that is not overpowered by strong-flavored food.
Japanese>English
GMN4
I bought a bottle of Atago no Matsu honjozo sake for my first time for everyday drinking.
The Atago no Matsu honjozo is also a mild and clean sake with a good cost performance.
Unlike the Junmai Ginjo, the Atago no Matsumatsu Honjozo is more mature and quiet than the Junmai Ginjo, making it perfect for everyday drinking, and it can be served at room temperature or warmed up.
Japanese>English
GMN4
Hirotogawa is one of the brands that I buy every year because of its good balance.
The aroma is fruity and melon-like, and the soft, sweet, umami flavor spreads out on the palate and wears off gently with a small amount of spiciness.
The acidity is more pronounced, but the aroma is overshadowed by it.
The aroma is overshadowed by the acidity.
Japanese>English
GMN4
Banshu Issen is one of my favorite brands.
When you take a sip, you may feel the sweet and delicious taste that is typical of Banshu Ichiken at first, but the sweetness quickly fades away and the acidity and a little bit of spiciness spread quickly.
Unlike the usual junmai ginjos and other dark mellow umamikuchi type wines, this one does not have a sweet taste that lives up to its name of "super-harsh.
It goes well with less flavorful foods such as sashimi, but it is also good with strong flavored foods.
Japanese>English
GMN4
When you drink it, you will feel the rich flavor and voluptuous alcohol.
A closer look reveals that it has an alcohol content of 20 degrees! I can see why it is so rich and heavy.
It is better to be heated up, as the richness of the flavor will spread more smoothly.
The alcohol content is high, so be careful how you drink it and how much you drink.
Japanese>English
Toyobijin限定 大吟醸 地帆紅
GMN4
I was curious to buy this limited edition sake from Toyo Bijin, which is one of my favorites among the recent sweet and tasty sake brands.
I am not a big fan of buying Daiginjos (including Junmai Daiginjos), but it has been a while since I bought this one.
I found it to be a good example of Toyo Bijin, with a soft acidity and umami spreading through the bottle with a beautiful aftertaste. It has a softer impression than Junmai Ginjo, but it is still a bit more than a Daiginjo.
It is a good sake, and I can recommend it because it is naturally delicious and not particularly expensive.
It has a taste that even sake beginners can accept.
Japanese>English
GMN4
Junmai-shu with the claim of Hououmida's dry taste
The taste of Hououmida's moderately sweet and delicious flavor spreads in the mouth, but there is a slight spiciness in the aftertaste.
The taste is similar when it is heated up, with a spiciness in the back of the sweetness.
It has a spiciness that is typical of Hououmida, even in the midst of spiciness.
Japanese>English
Hououbiden純米吟醸 ひやおろし
GMN4
I have been drinking Hououmida, so I bought a bottle for a long time.
It is a junmai ginjo hiyaoroshi, but when you drink it, the sweetness and deliciousness spread gently in a good balance. The flavor is mellower than that of nama-zake, but not enough for those who like nama-zake. It has a nice balance of sweetness and deliciousness.
It is also very good lukewarm or top-heated, and I drink it heated every night during this cold season. It is a bottle with a good balance that you will never get tired of even if you drink it everyday.
Japanese>English
Yanma特別純米酒 無濾過生原酒
GMN4
I've been wanting to try this sake for a while.
I bought it for the first time.
The taste is sweet and delicious in the mouth when served cold, and the lingering aftertaste has the strength of a pure sake. It has a heavy and robust taste.
I thought it would be good to warm it up if it was this rich, so I tried heating it up, but it was lukewarm, which softened the mouthfeel a little while maintaining the rich, sweet flavor.
It was warmed up to lukewarm, but the taste softened a bit without losing its rich, sweet flavor.
Japanese>English
GMN4
I bought it because it was the first time I had seen a label that looked like Senkou's "Zero-shiki Edobari" series? I bought it because it was the first label I had ever seen.
It looks a little bit like a cloudy wine, and there appears to be a cloudy white substance at the bottom of the bottle.
It is soft to the palate, but the label says it has 13% alcohol by volume, so you can easily drink it like a sparkling wine without any heaviness.
I opened a bottle to drink with Japanese food such as sashimi, but it seemed to go well with light Western food (ham, cheese, pasta, etc.).
Japanese>English
Choyofukumusume山田錦純米酒ひやおろし
GMN4
I buy Choyo Fukumusume every winter.
This may be the first time for me to taste hiyaoroshi, but when I drank it, I found it to have a mild and refreshing umami and acidity. The aftertaste is beautiful.
The acidity is very strong and the umami spreads quickly. It is a bottle that tastes even better when heated.
Japanese>English
GMN4
I had a rare Sado sake that I used to drink a long time ago. It has been a long time since I drank it, but I wanted to see what it tasted like.
It tasted clear and slightly fruity when drunk cold, but it also had a strong and spicy taste.
The spiciness was even more pronounced when heated, so I would recommend drinking it cold or at room temperature.
It has a strong hit, so it would be good with deep fried foods such as tempura, or foods with strong flavors.
Japanese>English
GMN4
I always keep a bottle of Kikusen's special honjozo on hand. I always buy the special junmai, but this is the first time I've tried the honjozo.
I always buy special junmai, but this is the first time I've bought honjozo. Although it is not junmai (pure rice) and brewer's alcohol is added, there is no unpleasant alcohol taste and the aroma is mild, so it does not interfere with meals.
Japanese>English
Tedorigawa純米 ひやおろし 無濾過生詰
GMN4
It was the first time for me to drink Yamahai of Tedorigawa, but it was not as heavy as I expected, with a fruity flavor and good acidity.
It was not as heavy as I expected, but it had a nice fruity flavor and moderate acidity, and the richness was not heavy, but pleasant even cold.
I found out that it is recommended to drink cold, but lukewarm sake is very good lukewarm, and I finished it in no time at all.
I would like to buy another bottle next year.
Japanese>English
Gangi純米 ひやおろし
GMN4
The first time I tasted Ganki hiyaoroshi, the mild umami and acidity spread on the palate, and the lingering aftertaste was gentle and gradually faded away.
When served lukewarm, the acidity becomes more pronounced and the sweetness is more pronounced.
I drank it with sashimi and other fish dishes and it was all gone at once.
I would like to purchase this wine again next year.
Japanese>English