しんすけ
★★★★
First, drink it cold to get a cool oaky aroma.
When heated up, the usual Shinkame Junmai is softly accented with oaky aroma. I really like it warmed up.
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しんすけ
★★★★
We will be gulping down a bottle of Tasake again this year!
It has an indescribable, pleasant, slightly effervescent taste.
The aroma and taste are both elegant and beautiful!
You can't help but drink it without hesitation!
Rice: Yamadanishiki
Rice polishing ratio: 45
Alcohol percentage: 16
Sake degree: ±0
Acidity: 1.5
Japanese>English
しんすけ
★★★★
This is the first bottle of the New Year!
The aroma is typical Hououmida with strawberry and lychee.
The taste is sweet and crisp.
It has a mild taste and can be used as a mid-meal drink.
Alcohol 16-17%.
Sake degree 1
Rice used: Yamadanishiki
Rice polishing ratio 40
Japanese>English
しんすけ
★★★★
It is not doburoku but nigori sake!
Dangerous because it is easy to drink and you will end up with dobudubu!
Good balance of sweetness, sourness, and umami.
Ingredients : Menkoina from Akita
Rice polishing ratio: 65
Alcohol content : 15%.
Japanese>English
しんすけ
★★★★★+
This is unintentionally shockingly delicious with a smile!
They say it only comes out every December and February.
The aroma is fresh and lively. It is a new sake, so there is no sense of maturity.
The taste is rich and sweet. It has a thick, rich sweetness that can only come from very high quality rice.
Rice: Yamadanishiki (produced in Yoshikawa-cho, Miki City, Hyogo Prefecture, in a special A district)
Rice polishing ratio 70%.
Sake mother: Yamahai
Age: Less than 1 year (at the time of shipping)
Alcohol content: 19% or more, less than 20
Taste: Mellow type
Japanese>English
しんすけ
★★★★
The aftertaste was a little bitter for a Kangiku right after opening the bottle, but it rounded out after a week. But it rounded out after a week.
However, the sweetness is a little restrained, so it is easy to match with meals.
Rice : Omachi
Rice polishing ratio : 39
Alcohol content : 15%.
Japanese>English
しんすけ
★★★★
My favorite warmed Houou Mita sake, warmed to lukewarm.
More bland than I expected.
I think I prefer brands that are known for heating up.
Rice used: Omachi from the Akaban district of Okayama Prefecture
Polishing 55%.
Specified name sake, etc. Junmai Ginjo/Hiiri-shu
Degree of alcohol content 16%.
Japanese>English
しんすけ
★★★★★
This is the first time I've had a 5* for heated sake!
I drink it warmed up to lukewarm.
It has a perfect balance of richness and gentle sweetness.
The aftertaste is smooth without being too persistent.
It's easy to buy for 1,400 yen for a 4-pack, tax included!
Production area Nihonmatsu, Fukushima Prefecture
Ingredients Rice, Rice malt
Polishing ratio: Flattened and polished rice
Alcohol content: 15 to 16 degrees Celsius
Sake degree +3
Acidity 1.7
Japanese>English
しんすけ
★★★★
Hirotogawa, which I had never reached for before because it is an elegant food sake.
Light and smooth, with a moderate sweetness.
Rice used: "Yumeko" from Fukushima Prefecture
Polishing 60
Specified name sake, etc. Junmai/namaishu
Strength: 16%.
Japanese>English
しんすけ
Fresh and slightly tasty, but with a bitter aftertaste.
Freshness and a little bit of umami, but the aftertaste is quite bitter.
If I were to drink another bottle, I'd probably go for the Hakuginkai.
Rice used: 100% sake brewing rice
Polishing ratio: 55
Sake degree: -5
Acidity: 1.5
Alcohol content: 15
Japanese>English
しんすけ
★★★★
Good flavor, mild, clean and easy to drink.
I drink it mostly warmed, but I prefer it at room temperature.
Ingredients: Rice (Hiroshima Prefecture), Rice Koji (Hiroshima Prefecture)
Polishing ratio: 65
Rice used: 100% Omachi
Brewing water / Kamo mountain range subsoil well water
Japanese>English
しんすけ
★★★★★
OCEAN99 is not a miss!
It's a very sweet nigori sake, just like Kangiku!
Slightly effervescent, not too acidic, sweeter than Calpis soda.
Rice : Gohyakumangoku
Rice polishing ratio : 50%.
Alcohol content : 15
Japanese>English
しんすけ
★★★★
Lemon flavor with a bit of bitterness but also a firm sweetness.
Slightly straw-like aroma
Rice: 100% Yamadanishiki
Polishing ratio: 50
Sake meter: Undisclosed
Acidity: Not disclosed
Alcohol content: 16%.
Japanese>English
しんすけ
★★★★
Of course I drink it heated.
It's a little more refreshing and easier to drink than the standard junmai sake, so I think it's perfect for a Shinkame debut!
Rice used: Awa Yamadanishiki
Polishing ratio 60
Alcohol content 15.5
Sake degree +4 to +6
Japanese>English
しんすけ
★★★★★
The brewer recommends to drink it one week after opening the bottle to allow the true flavors to develop.
The sweetness, umami, and fullness increase after two weeks.
The aroma is lactic acidic, and the consistency is viscous and smooth,
It tastes like fruit punch. It tastes like peach, pineapple, and tangerine.
Ingredient rice: Hokkaido Kitanoshizuku
Alcohol 14%.
Japanese>English
えりりん
Good morning, Shinsuke-san!
I should leave it for more than a week😳
I opened it the other day and it's about to run out💦.
I want to enjoy changing the taste next time 😊.
Japanese>English
しんすけ
Ms. Eririn
It seems to be good to drink it for about 2 weeks while enjoying the change. 1 week is also enough to increase the roundness.
Japanese>English
しんすけ
★★★★
I let it sit for a year and drink it warmed.
Very mild sweetness and acidity, round and pleasant!
It won the highest gold medal at the National Heated Sake Contest 2021, so it's great warmed up!
Rice: Oseto
Polishing ratio 58
Sweetness/Slightly dry
Type: Mellow sake, refreshing sake
Japanese>English
しんすけ
★★★★★
I drank the non-origami one last year, so this is the one I'm having this year.
Slightly effervescent, sweet, rich and juicy without being too light.
It's just right for this season!
Alcohol content: 15%.
Sake meter: -6.0
Acidity: 1.5
Rice used: Yamadanishiki
Rice polishing ratio: 50
Japanese>English
しんすけ
★★★
I found it at room temperature in the store,
It tastes better chilled with a nice sharpness.
Less sweetness, more acidity.
Alcohol: 16° to 17° C
Rice: Sake-komachi
Polishing ratio: Koji 50%, Kake 55
Yeast used: Akita yeast No.12
Sake meter degree +1
Acidity 1.8
Recommended storage: Refrigerated
Japanese>English
しんすけ
★★★
Tastes like a sweet lemon sherbet.
The slightly bitter aftertaste reminds me of sacré lemon.
The aroma is a little straw-like and earthy, perhaps because it is made by direct pumping.
Rice: 100% Yamadanishiki
Polishing ratio: 50
Sake degree: Undisclosed
Acidity: 1.9
Alcohol content: 16%.
Yeast used: Undisclosed
Japanese>English
しんすけ
★★★★
The aroma is lactic.
Try it cold, room temperature, or warmed since it's the season,
It has a sweetness when chilled, and a sourness when served at room temperature or warmed.
Rice used for making this sake...Jinriki.
Polishing ratio ... 65
Alcohol content ... 15%.
Japanese>English