しんすけ
★★★★
We went to the Furusato Festival Tokyo 2023 for a little drinking!
Japanese>English
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鳥海山純米大吟醸
しんすけ
★★★★
I went to a little drinking at the Furusato Festival Tokyo 2023!
Japanese>English
しんすけ
★★★★
We went to the Furusato Festival Tokyo 2023 for a little drinking!
Japanese>English
しんすけ
★★★★
I've been wanting to try this Koei Kiku for a while.
It's a standard Snow Crescent.
Aroma is awesome juicy muscat.
The taste is pear-like sweetness at first. The taste is pear-like sweetness at first, followed by citrusy bitterness, but it's just right.
I don't like bitterness in nigori sake, but this one is good!
Type: Junmai-shu
Alcohol 15%.
Sake degree
Rice used: Yamadanishiki
Japanese>English
しんすけ
★★★★
This is the first time to drink Shinkame's fresh sake!
From the aroma to the taste, it's Shinkame!
The aroma is slightly fragrant.
The taste is sweet for a moment, but soon it has the saltiness and umami of the soup stock.
Rice used] Yamadanishiki 55% polished rice
Alcohol content: 17.5%.
Yeast] Association No. 9 yeast
Sake meter] Not open to the public
Acidity] Not disclosed
Japanese>English
しんすけ
★★★★
I came here in search of heated sake!
I've heard it's a love it or hate it kind of thing, but I loved it!
The color is a beautiful yellow.
Smell, sweetness of rice, smooth acidity.
It's fun to drink at room temperature, lukewarm, hot, or hot.
It's a dream come true!
Alcohol 16%.
Sake degree -1.5
Acidity 2.2
Amino acidity 2.0
Japanese>English
しんすけ
★★★★
The sweetness is elegant and moderate. There is no three-dimensionality in the taste and it is monotonous.
Rice: Miyamanishiki produced in Nagano Prefecture
Polishing ratio 60
Yeast: Yamagata yeast
Sake meter degree -3
Acidity 1.3
Alcohol 16.1%.
Japanese>English
しんすけ
★★★★
For the first bottle of the New Year, I decided to go with the Black Phoenix, which has a sense of good luck.
I had an image of Aizan as being super sweet in both aroma and taste.
The aroma is a beautiful ginjo aroma, and the taste is rich, but with an elegant sweetness that goes down a treat!
100% Aizan rice used
Polishing ratio 55
Sake degree: undisclosed
Acidity Not disclosed
Alcohol percentage: 16% to less than 17
Japanese>English
しんすけ
★★★★
Kamikame oden split
I made oden just to do this!
It has a salty taste, so of course it goes well with oden.
It's delicious 👍️
Japanese>English
しんすけ
★★★★
It seems that the standard for Masamune Instrument is Honjozo, but this is a Junmai sake!
Slightly gassy. Sweet melon, a fair amount of sourness, and soon a crisp bitterness. Bitter aftertaste.
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Alcohol content: 13%.
Sake Degree : ± 0
Acidity : 1.4
Rice used for making sake : Yumenokou
Rice Polishing Ratio : Koji : 60% / Kake : 70%
Condition : Fired
Japanese>English
しんすけ
★★★★
I'm going to drink a bottle of sake at the end of the year!
I took the plunge and bought a bottle of Tasake.
It is characterized by the round sweetness of the rice followed by sourness.
I never get tired of drinking it!
Rice: Yamadanishiki
Alcohol content 16.5
Polishing ratio 45
Sake degree ±0
Acidity 1.6
Japanese>English
しんすけ
★★★★★
The most I drank this year was Kangiku.
It is sweet and goes down your throat so smoothly!
The aroma is pineapple or lychee, almost no sourness, just sweet!
Ingredients: Omachi
Rice polishing ratio: 39
Sake meter rating: -8
Acidity: 1.4
Amino acidity: 1.0
Alcohol percentage: 15
Japanese>English
しんすけ
★★★
Fairly sweet lychee
Good bitterness in aroma and aftertaste
Rice used: Yamadanishiki
Polishing: Koji rice: 50% / Kake rice: 55
Designation Junmai Ginjo/namaishu
Strength 16
Japanese>English
しんすけ
★★★★★
This is so good!
I regret so much that I didn't drink it before, even though it was recommended to me by a sake crocodile!
It's so cool and soft on the palate.
It's quite sweet, not citrusy, but melon...
Rice used: "Akitsuho" from Nara Prefecture
Hard water used for brewing
Rice polishing ratio 70%.
Strength 14
Japanese>English
しんすけ
★★★
Enter the world of Kamikame!
It is hiya oroshi, but it has been matured for more than 2 years!
In a word, stinky, sweet and delicious!
I'm hooked!
Japanese>English
しんすけ
★★★
I haven't had this since Urahasen.
I imagined it to be fruity, but it is crisp, sharp, and medium dry.
It's very dignified and very Aomori sake!
Rice type : Hanabukiyuki
Rice Polishing Ratio：Koji:55% Kake:60
Alcoholicity: 16
Sake meter degree：±0
Acidity：1.8
Japanese>English
しんすけ
★★★
This is the sixth bottle of this year's Kangiku.
The aroma is fresh apple.
The sweetness is immediately followed by a bitter taste, which I didn't really like.
However, I enjoyed it all year round with various concepts. Thank you!
Rice : Yamadanishiki
Rice polishing ratio : 50
Yeast : M310
Sake Degree : -6
Acidity : 1.5
Alcohol content : 15
Japanese>English
しんすけ
★★★★
Hououmida is delicious as always.
The aroma is faintly lychee.
I love the sweet and mellow texture!
The label says you can feel the touch of koji that only new sake can have, but it's not easy to do!
Ingredients : Contract grown Gohyakumangoku
Rice polishing ratio : 55
Sake meter : ±0
Acidity: 1.8
Alcohol content : 16-17
Japanese>English
しんすけ
★★★★
Packaged sake. I can feel the care in the label.
I expected it to be sweet since it is Omachi, but it has a bitter grapefruit taste.
You can enjoy the freshness of the freshly squeezed sake.
Type: Junmai Daiginjo
Ingredients: Rice, Rice malt
80% Omachi rice produced in Okayama Prefecture
Polishing ratio 50%.
Alcohol content 13%.
Japanese>English
しんすけ
★★★★★
The aroma is so lychee!
The taste is lychee and apple juice with maximum sweetness.
The taste is lychee and apple juice with maximum sweetness, but it's not at all unpleasant.
It's so easy to drink that it's a little scary!
Rice used: Aizan
Polishing: Koji rice: 40%/Kake rice: 50
Specified name sake, etc. Junmai Ginjyo/Hiireire-shu
Strength: 16%.
Japanese>English