ぐがげご
Gentle taste in the mouth. The sweetness of rice is strong.
Japanese>English
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かっぱ特別純米 生 超辛口
ぐがげご
It claims to be super dry, but perhaps because it is a muddy sake, it does not give the impression of being so dry. It is a well-balanced muddy sake that is refreshing.
Japanese>English
Shinkame純米酒 上槽中汲
ぐがげご
It is so-called "no-pressure pressed". Unlike my image, it is not sweet, quite refreshing, dry and lightly bitter.
Japanese>English
ぐがげご
Refreshing and refreshing.
Japanese>English
Hohai純米吟醸 山田錦
ぐがげご
A nicely made junmai ginjo with a gentle sweetness.
But you can taste the flavor of Toyobai in the aftertaste, although it is mild.
Japanese>English
ぐがげご
超辛口。
ぐがげご
Soft mouthfeel, but with a sake-like aftertaste. Not bad.
Japanese>English
ぐがげご
When I said I was curious about this sake, I got it.
It is a Hakkaisan, but the sake-like taste is a bit strong for a Hakkaisan.
Japanese>English
ぐがげご
The label is cool, so I ordered it.
The standard heated sake, I guess. It's soft.
Japanese>English
ぐがげご
Quite tasty at the moment of drinking. After that comes a dry sake aftertaste, as if it has a sake degree of +20. Then comes the bitterness. Interesting sake. When I looked at it closely, I found that it had 20% alcohol by volume.
Japanese>English
ぐがげご
It has a characteristic of being a sake brewer's yeast yeast yeast, and a quite good flavor. Beginners may not like it as much as others, but it is a good sake for older drinkers.
Japanese>English
ぐがげご
I asked for a delicious heated sake from the west and this sake came out.
The color was quite brownish like old sake. As requested, it has a strong umami flavor. However, it has a surprisingly light aftertaste and fades away quickly. It has an overall bitter taste. It tastes mature.
Japanese>English
ぐがげご
After the soft mouthfeel, there is a peculiarity typical of sake made from the traditional sake yeast. It is moderate, however, so it is well-balanced enough to be enjoyed by those who are not accustomed to drinking it.
Japanese>English
ひでゆき
I like Tenshuu! This is the first label I've seen. I would love to drink it, but I can't find it for sale: ⤵️
Japanese>English
ぐがげご
Hidayuki, you are right. I have rarely seen them in Tokyo in the first place.
Japanese>English
ぐがげご
I asked for a standard heated sake and this is what came out.
It is light and easy to drink without any peculiarities. Lightly acidic.
Japanese>English
Shinkame純米ひやおろし 山田錦 精米歩合55%
ぐがげご
Purchased at Mitsuya Sake Shop in Nishiogikubo.
Unlike the image I had of Shinkame, I was a bit surprised by its dry taste and umami aftertaste.
It is delicious in its own way.
Japanese>English
ぐがげご
Slightly sour nose, slight banana aroma on the palate, smooth and light. It is smooth, light, and slightly hard. There is a pleasant sensation in the upper part of the throat in the aftertaste. Watery and slightly grapefruity, this sake does not interfere with food.
Japanese>English
Jikkoku祝 純米吟醸 秋
ぐがげご
Surprisingly dry, with a solid core. Softly sweet.
Japanese>English
Kamonishiki荷札酒 短竿渡船 純米大吟醸
ぐがげご
Lightly cemedine-like aroma. Light, light, refreshing entry, elegant sweetness. Lightly carbonated. Sourness that quickly disappears. Overall, it is an elegant, moist and nice sake.
Japanese>English
Mimurosugi純米吟醸 雄町 ひやおろし
ぐがげご
Sour aroma.
It goes in smoothly, and the sourness and bitterness come together, followed by the bitterness.
I had heard that it was a popular brand on the Internet, so I thought it would be easy to understand and drink, but surprisingly it was not.
Japanese>English
ぐがげご
Chicken label Abe-kan. I looked it up on the Internet and saw that it was described as a double-layered label, so I took a closer look and found that it really was a double-layered label.
The aroma was more like junmai (pure rice) than junmai ginjo, and it was quite a robust Yamagata sake.
On the palate, the first half is a strong junmai sake with a strong impact. After the bitterness comes the fruity taste in the second half, which is a hint of ginjo.
It is a good sake.
Japanese>English