しんすけ
★★
I went to the Furusato Festival Tokyo 2023 for a little drinking!
Japanese>English
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しんすけ
★★★★
We went to the Furusato Festival Tokyo 2023 for a little drinking!
Japanese>English
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