susan's Profile | Sakenowa

susan

Zaku雅乃智　純米大吟醸　中取り純米大吟醸原酒中取り

Shimizuseizaburo Shoten Mie

7/13/2021, 9:59:28 PM

7/3/2021

susan

Cold sake Refreshing and rich sweetness. Like a fresh lychee. Drink it. It is the famous sake "Yukino Kayasha" with a little extra flavor. That's my honest impression. It starts with a light bitterness and astringency. Almost at the same time, the sweet flavor of tropical flavored fruit ramune. Immediately after, a rich bitterness appears. When you swallow it, the fresh sweet richness sticks to your throat. 45°C Ramune with syrup. Moist and clear. Drink. Rich sweet taste and savory bitter taste. Zero disgusting taste. For a drinker, much more pleasant than zero calories. After swallowing, a light bitter and sweet taste lingers in the nostrils. 55℃. Plump and erotic. Beautiful in hot water Drink it. It is light and thick. It is bitter, and acidity stands out. A sweet and savory richness. This is what I wanted. When I swallow it, the relaxed and moist flavor sticks to my throat. I don't know what I'm talking about. But it's delicious! 65°C Sweet. Sour. Bitter. I want to keep smelling it. Drink it. Exposed sweetness. It's hot, and it's bitter. I love it. When I swallow it, I feel the bitterness on my tongue and the richness in my nose. It is delicious from cold sake. Impressive! It is delicious at all temperatures. It is just delicious. It's so good that it's frustrating. I will definitely buy it again. Or rather, I've already bought it. Which "saku" should I choose next?

Japanese>English

susan

Senkinオーガニック　ナチュール　2021生酛

せんきん Tochigi

7/12/2021, 10:02:47 PM

7/3/2021

susan

Cold sake first. Cold rice bran. Feel the fermented acidity. Drink. Almost stale rhumune. Slight piquancy. Pale sweetness and sourness. Different from sweet and sour. When swallowed, like a silky syrup. Next, 45℃. Pale milky taste. Slightly sour taste. Drink. It enters loosely and is fragrant. The sourness stands out. After that, there is a firm bitter taste. When you swallow it, the richness of the rice sticks to the back of your throat. Next, 55℃. Milky burnt taste of mom. Aroma common to all Senkou's sake I've had. Drink. All the elements come together and you feel nothing in a good way. On a hexagonal chart, all items score the same. As you swallow, the sourness and bitterness stand out. Finally, 65℃. Straw-roasted milky. Fermented acid aroma. Drinking. Light, soft and gentle. And fragrant. Furthermore, it is fresh. It has a bitter taste and is perfect for sipping with a few snacks. When you swallow it, it has a light bitter taste. This is my favorite Senkou I have ever drunk. The lactic acidity peculiar to the traditional sake brewing gives a good taste. What is the purpose of polishing rice? Who benefits? I would like to ask again to all the members of the sake party. I don't like unnecessarily high rice polishing. To be frank, I don't like Junmai Daiginjo or Daiginjo very much. I'm sure I'll be repeating this again.

Japanese>English

susan

Senkinかぶとむし　2021原酒生酒無濾過

せんきん Tochigi

7/11/2021, 10:02:42 PM

7/2/2021

susan

Cold sake first. Cherries illuminated by the bright morning sun. Nostalgic elementary school summer vacation Drink it. It is piquant and light, like water. A light sourness and a refreshing bitterness. It is like a few drops of grapefruit juice in thin melon juice. When you swallow it, you can see the setting sun at dinner time. Next, 45℃. Quietly clear and deepening Drink it. it feels very hot even though it is 45℃. No, it's hot. A boy is soaked with sweat in a running one. He enjoys picking cicadas. The acidity is dominant. When you swallow it, it is full and has a refreshing bitter taste. Next, 55℃. The aroma of a cedar leaf bonfire. Slightly milky Drinking. Slightly concentrated acidity. Fullness and a little bitterness. When swallowing, the throat is hot and the nostrils have the sultry heat of a summer night. 65 degrees at the end. Milky smells like a seared mum's taste. Drink. Sourness, richness. A sticky bitterness for just a moment on the tongue. As you swallow, a summer night camp feel. Personally, I don't like this sake very much. But I think the name "Kabutomushi" and the message "When was your boyhood?" express the characteristics of this sake well. I don't think I'll be repeating it. And I don't think I'll drink it for a few years at least. I want to keep the memories of my boyhood warm for a while.

Japanese>English

susan

Kamonishiki荷札酒　黄水仙　純米大吟醸　ver.8 無濾過・瓶火入れ　タンクNo.183純米大吟醸

Kamonishiki Shuzo Niigata

7/11/2021, 2:06:50 AM

7/1/2021

susan

Cold sake Pale and sweet aroma like cotton candy. Ripe kiwi aroma at the back. Drink it. It is like a cream soda. It is extremely sweet. Because it is sweet but not too sweet, it can be used as a sake during a meal. As you swallow, a slight bitterness drifts down your throat. 45℃. Fruity rice has opened widely. Fruity enough to be in a field of autumn flowers. Drink. It is smooth and easy to drink. Sourness and bitterness for a moment. Then a lush sweetness. But after that, there is a basiline scent. This is not my favorite aroma. When I swallow it, I feel bitterness and astringency at the back of my throat. 55℃. In the snowy winter, the steam of the busklin aroma rises from the bathhouse. Drink. Basklin from the attack. It would be the best if there was not this busklin. Preparation of sweetness, richness, and bitterness. When swallowed, bitterness at the back of the throat. Strong alcohol vapor. 65°C. Milky Basklin. Feeling of baked straw at the back. Drink. It is light and dry. It was overwritten by a rich sweetness. Rich fullness and a light bitterness. When you swallow it, you will love the refreshing sourness and hot tongue It always is. If there's even one element that interests me, it's all I can think about. In this case, it's the baseline and the milky feeling. I wish it didn't have these two elements, but I guess that's the charm of this sake. I won't repeat it, but I'm sure it's a good sake!

Japanese>English

susan

Kamonishiki荷札酒　槽場汲み　純米大吟醸　淡麗フレッシュ　瓶火入れ　タンクNo.132純米大吟醸

Kamonishiki Shuzo Niigata

7/8/2021, 10:00:30 PM

6/30/2021

susan

Cold sake Pale green apple and kiwi. Clear enough to see beyond. Drink. Spicy and gassy. Canned pineapple syrup. Pale, very sweet. Ripe kiwi. Carbonated freshness as you swallow. Bitterness that sticks to the tongue. 45℃. Fresh fruitiness with sourness. Still early green apple Drinking. As soon as it seems to enter the mouth without any resistance, the tip of the tongue is immediately tingling. Immediately after that, a solid bitterness with the piquancy stays as if digging into the center of the tongue. When you swallow it, the rich Junmai alcohol rises in your throat. 55℃. The alcohol is strong. Fragrant, clear and milky in the back. When you drink it. It is very smooth. Sourness, milky, bitterness and richness in that order. The flavor fills the mouth. When you drink it, it is pale and sweet, but firm. Is it really Junmai Daiginjo? 65°C Lactic acidity. A view of snow. Shinshin, snow Drink it. It is thick and milky sweetness. It is very sweet, but not unpleasant. Bitterness and a strong richness. Ecstasy. When you swallow it, the richness explodes quietly. The high temperature range is the best. I have never felt this unique nuance in any other sake. You taste it in your mouth. Before you put down the sake cup, you make a U-turn and prepare for the next sip. What a shameful sake! Kamonishiki, I will repeat it!

Japanese>English

susan

Ippakusuiseipremium 2020

Fukurokuju Shuzo Akita

7/7/2021, 10:00:02 PM

6/26/2021

susan

Cold sake It is surprisingly clear. Almost like water. Drink. Is it fresh water? It goes in so easily that you think it is fresh water, and the sourness stands up immediately. Immediately after that, the sweet taste like a candy gradually increases. It has a slight apricot aroma. When you swallow it, it disappears leaving a refreshing bitterness, but the sweetness lingers. 45°C Sweet rice aroma and a little dustiness Drink. Loosely. There is a time difference until you feel the flavour. The aroma of grilled straw, bitterness and richness. Gentle but strong sweetness. However, it is not sticky and has a pleasant thick sweetness. After swallowing, the aftertaste of bitterness and richness continues. 55°C The flavor of rice explodes. Deep. Deep. Drink. Smooth. Sweet and bitter. You can feel the sourness at the back. When you swallow it, all elements are united. 65℃. It is fragrant and clear. At dusk in winter, you can see the steam rising from the kitchen chimney of an old house in the snow. Almost the same impression as 55℃. The only difference is that it feels watery overall. When you swallow it, the sourness seems to stand out more. I don't feel any special characteristic element. If I had to say, I would say that it has a good balance and stability. I just can't help it, I just can't help this sake! But it's just plain good. How you perceive this "normal" will change your evaluation. I don't think I'll be repeating it. I want to try many other sakes.

Japanese>English

susan

The fact that they don't dare label it Junmai Daiginjo shows their absolute confidence.

Japanese>English

susan

Ippakusuisei純米吟醸　酒未来純米吟醸

Fukurokuju Shuzo Akita

7/6/2021, 10:00:55 PM

6/25/2021

susan

Cold sake first Cold and clear as a blue iceberg. Drink. Slightly lukewarm and pale sweetness. The sweetness accelerated slightly when I felt a slight sourness. Apple honey, yellow kiwi nuance. Slight astringency as you swallow. Next, 45℃. Snow piling up on the thatched roof Drink it. It goes in easily and has a bitter taste at first. It has a thick richness from the rice. There is a strong alcohol feeling. When you swallow it, you can taste the sweetness of the malt and the aroma of grilled straw. It's delicious! Next, 55℃. The nuance of nectar candy Drink it. It has a light and strong sweetness. It is like a Japanese sugar candy. Slight astringency and bitterness. After swallowing, it disappears slowly. Finally, 65℃. Late at night, the snow continues to fall quietly Drink. This temperature is the freshest. Sweet melted snow water. What a fragrant smell. When I swallow it, my mouth is filled with moist and sweet aroma. like the dew of night At any rate, I can't help but try some of the same brand. It's delicious! At 45℃ and 55℃, it's good as usual. At 65°C and cold sake, it has a unique taste. First experience of this style The word Isshaku has the meaning of Mercury. Mercury = the planet of water, does this also mean the earth? Pale, sweet, and fresh. This is the image of this sake that I felt. Good sake. I love it!

Japanese>English

susan

Shichiken夏純吟　純米吟醸純米吟醸

Yamanashi Meijo Yamanashi

7/5/2021, 10:04:06 PM

6/24/2021

susan

Cold sake The aroma opens up so much at about 5°C! I can feel the muscat. Drink it. It is thick and heavy. However, the muscat and kiwi you feel immediately afterwards wash it away. The freshness of the fruit wet with the morning dew. Sweet and sour. After swallowing, a light sweetness lingers on the tongue. 45°C The aroma sinks. Not in a bad way, but a nuance like the residue of settled fruit wine. Drink. Thick and soft. It tightens and closes well to contain the flavor. Light sweetness and bittersweetness. As you swallow, the rising alcohol feeling and the acidity and bitterness that slightly offset it. 55°C The aroma of baked rice cake Drink it. It has a smoldering taste. But the flavor of rice and richness. The astringency is momentary as the tongue becomes wrinkled. As you swallow, the mellow alcohol from the fruit fills your nostrils. And an intense richness like egg yolk. 65°C Plump as if boiled down. Is this a fruit wine? Drink it. The fruit aroma is more dominant than the rice aroma. After a breath, it reverses and becomes confusing. The flavors come together after the confusion. A sake that goes its own way. When you swallow it, it leaves you with a look like "What is it? He left with a face like that. Something frustrating! I feel so frustrated with my drink! It's like he was pointing out my weakness I will not be repeating this! In a few years, I'll get my revenge! (What am I fighting?)

Japanese>English

susan

Atagonomatsuひと夏の恋　純米吟醸純米吟醸

Niizawa Jozoten Miyagi

7/4/2021, 10:07:07 PM

6/24/2021

susan

Cold sake Pale, clear and cold. The tip of that delicate girl's hair. Drink. Pale, sweet and fresh. Sweet and sour. First love on a rainy day. Sweetness of pineapple and maltose. Slightly bittersweet and dry as you swallow. 45°C The plump girl. Her neck peeking out from her yukata is sweaty. drink it. It enters loosely and is nothing. There is nothing, but if you look for it, you will find bitterness and it will become stronger. A little sourness and the taste of rice, fullness. It is not flashy at all. Rather, it is a fierce silver. When you swallow it, you will feel the bitterness of a solid dry taste. 55°C Thoroughly clear. One summer of love is over, and what the hell was I doing? and stunned Drink it. It is loose and bitter. A love that I know will end one day. The sourness reminds me of my first love when I was young, and I feel sad. When you swallow it, it is fresh and refreshing. 65°C Withered Fallen Leaves in Autumn Drink it. It becomes fragrant at once. The object of my love was not a person, but nature. It's as energetic as if it had opened up! The fullness and sweetness are on board. When you swallow it, a fresh sourness and a sadness remain. If you replace temperature with age, you can understand the name of sake. At low temperature, it is a fresh, sweet and sour love. At high temperature, it is bittersweet and forbidden love. I don't want to repeat it now. In the summer of the year I die, I want to drink this and soak in the memories.

Japanese>English

susan

Hakkaisan越後で候　しぼりたて原酒　赤ラベル純米大吟醸原酒生酒

Hakkai Jozo Niigata

7/1/2021, 10:03:57 PM

6/23/2021

susan

First, cold sake The bank of the river in winter when the snow melts. Damp fallen leaves. Drink. A crisp and refreshing entry. After feeling a slight bitterness for a moment, the sweetness suddenly becomes rich. Kiwi and pineapple type sweetness. When you swallow, the astringent and bitter taste quenches your mouth. Next, 45℃. Sour maltiness. Rice bran Drink. It goes in slowly and suddenly has a bitter taste and a strong richness. There is also a strong alcohol feeling. Is this a traditional Yamahai? It also has a roughness that you would not expect from a Junmai Daiginjo. When you swallow it, the alcohol stimulates the back of your throat, and the bitterness and umami taste from your tongue to your throat are strong. Next, 55℃. Snow. The snow is raging. Deepening snow Drinking. It is hard and astringent. And yet the bitterness and richness are more than enough to open. When you swallow, your whole tongue feels numb. It's as if your tongue is being polished with crystals of flavor. Finally, 65°C The aroma of milky white lactic acid bacteria drink. Phew, deep,... Drink. It attacks not the tongue but the nasal cavity. When you take a breath, you will find a fierce richness and flavor. There is a nuance of lactic acid bacteria, but the acidity is slight. There is a moment of calm and intense bitterness. When swallowed, only ecstasy remains. It is a rare sake that covers the needs of all sake lovers by the difference of flavor by temperature. It's good, but I won't repeat this one. Because I want to try all the other Hakkaisan too!

Japanese>English

susan

Koshinotsuru本正　純米吟醸無濾過　亀口直取り純米吟醸原酒無濾過

Koshi Meijo Niigata

6/30/2021, 10:07:49 PM

6/22/2021

susan

Cold sake Gentle and fruity, like a firefly lit up. Drink it. It is sweet and moist. The light sweetness disappears as if it melts. When you swallow it, a hint of alcohol remains. It is similar to the famous sake of Fukushima, Roman. 45°C It has an aroma like an earthen wall. It is also like soybean flour. It is a rare aroma. Drink it. It attacks the tip of the tongue with gin. Thickness. Rice aroma fills the nostrils. Next, sweetness, richness, and bitterness. After swallowing, the bitterness and richness remain on the tongue. There is no sharp aftertaste, but I think it is dry. 55 degrees Celsius It is like a pile of snow before it melts. It contains melted water and is heavy. Drink. It starts with a dry, bitter and rich taste. It stays on the tongue so firmly that you think it will stay there until tomorrow morning. I am ecstatic. Even after swallowing it, the richness and umami continue to sit. When you come to this point, you even feel a kind of grace. And the sweet taste is light. I hate it... 65℃. March. The snow piled up behind the old barn with bad shade. Drink it. It is clean, refreshing, and lightly sweet. Sweet to the nostrils. Sweet sake made with very little sugar. The mellow richness that leaks into your nostrils every time you roll it. When you swallow it, you'll be moved to tears by the perfectly integrated flavors. I matched the sake of Nagaoka with Tochioage of Nagaoka. Good! Especially 65℃ is the best. I want to repeat just to drink it at this temperature.

Japanese>English

susan

Yuki no Bosha純米吟醸　山田穂　生酒純米吟醸生酒

Saiya Shuzoten Akita

6/29/2021, 9:58:56 PM

6/19/2021

susan

First, cold sake Snow falling quietly. The back of my nose is keenly sore. Drink. The piquancy is kept to an absolute minimum. If you weren't told, you wouldn't know it was a nama-shu. Fresh pineapple and a slight sourness that complements it. A summer scene you can see when you swallow it. Next, 45℃. The simplicity and alcohol feeling increases. Soothing aroma. Drink it. It is soft like a virgin's inner thigh. It has an ecstatic richness and a tightening bitterness. When you swallow it, it is covered with deliciousness from the inside of the mouth to the back of the throat. Next, 55℃. Milky is the aroma of roasted mama's taste with straw. The country's Tarachine style Drink. Sourness, richness, sourness again. Freshness, a hint of sweetness. Tropical fruit type sweetness, but why is it so pale? It is wonderful. As I swallow it, it disappears moistly. Finally, 65℃. Milky white snow beauty Drink it. It is thick. But it conflicts with the lightness. Adult syrup. A beauty soaking in an open-air Goemon bath. The whole area is covered with snow. When I swallowed it, I felt comforted by the richness, astringency and bitterness This is a summer-only bottle. It is not made with Yamadanishiki but with Yamadaho. Compared to Yamadanishiki, it has more freshness. Does the pineapple aroma come from the yeast? Personally, this brewery is in the Hall of Fame. I will drink all the sake they release, even if I have to borrow money to do so!

Japanese>English

susan

Kakurei純米超辛口純米

Aoki Shuzo Niigata

6/28/2021, 9:53:49 PM

6/17/2021

susan

Cold sake It reminds me of the garage in my hometown. Onions and green onions are placed haphazardly. Clear air Drink. One sip and it's tangy, full-bodied, juicy and sweet. Right after that, it's crisp and sharp. A super dry taste that doesn't lie. It is the kind of sake you want to drink in the hot summer. When you swallow it, you can smell the slight scent of rice. 45℃. The snow that falls slowly at 2 a.m. Drink it. It is very light. It has an aroma characteristic of Niigata's local sake, like fermented straw that has been burnt. It has a little bitterness and a strong astringency. When you swallow it, a tiny bit of acidity disappears in an instant. 55℃. The pure mellow taste of rice stands out. Milky aroma Drink it. Even though it is very dry, you can feel the fullness and flavor in it. The rice is very humble and honest. When you swallow it, there is nothing left in a good way. 65°C A snowy night that deepens further Drink it. It goes into the mouth easily, and casually leaves a richness and flavor behind. If you are looking for a strong dry sake, this is the temperature for this sake. It's a little bit of a silver bullet. When you swallow it, there is nothing left but the bittersweetness. This sake is the opposite of the recent boom in richness. I like this attitude of a head-on fighter. I imagine that even if you washed your face with this sake, it wouldn't be sticky. That's how dry this sake is. I won't be repeating this brand, but I will definitely buy it when I find a new product!

Japanese>English

susan

Kubota翠寿大吟醸生酒

Asahi Shuzo Niigata

6/27/2021, 10:01:56 PM

6/16/2021

susan

Cold sake first. Very clear rice. Slight fruity taste at the back. Drink it. It is thick, light and sweet. Slight sourness and bitterness. Richness of rice in the back. When you swallow it, a light bitterness and richness remain on your tongue. Next, 45℃. The rice stands softly. Drink it. It is between thick and light. It is light and sweet, but soon the strong bitterness and richness prevail. Then, it has a wonderful taste of rice. When you swallow it, it is firmly bitter. The aftertaste of richness Next, 55℃. The rice becomes more milky white. Delicate and silky Drink. The attack is strong, but gentle. It is rich like the yolk of a boiled egg. The bitterness is light and watery. There is no sharpness in a good sense. It fades away quickly. When you swallow it, it is refreshing as if your digestive tract was cleansed. Finally, 65℃. Deep and munchy. This is erotic! Drink. The rice is light. The bitterness is quite suppressed and the acidity stands out lightly. Unabated fullness. Smooth as water, but that's not a negative of watery. It is well balanced and wonderful. As I swallowed, the suppressed bitterness showed up in a big way, and I welcomed it! The keyword for this sake is "light". It is not a sake that can be drunk all year round because it is seasonal, but I would definitely like to repeat it every year as a pleasure in early summer. I love it!

Japanese>English

susan

久保田紅寿純米吟醸

Niigata

6/22/2021, 10:03:30 PM

6/12/2021

susan

Cold sake first The clear air of an early summer morning. Still cool Drink it. It is smooth like water. It is not just dry, but you can feel the richness of the rice. When you swallow it, the pure sweetness of the rice remains. Next, 45℃. Rice. Deep. A good aroma makes your eyebrows crease. Drink it. The rice becomes soft and loose. The rice is thick and fully open. It has a rich and bitter taste. It is the best. When I swallow it, the aftertaste of rice and bitterness makes me cry. Next, 55℃! Quiet rice Drink it. It is thick and loose, but refreshing. It is mellow as if all of the rice has been extracted. When you swallow it, it is just rice. You will soon reach for your sake cup again. At the end, it was 65℃. Standing in the Kamakura with the snow falling I drink it. It is well balanced and thick. The acidity comes out, and it is light like water. However, the rice stands out mellowly. As you drink it, it fades away. I liked Hekiju the best among Kubota, but it might have been overwritten by Benisu. This is a year-round product that can be stored at room temperature. You'll have less trouble deciding what to drink. If you want to drink rice, this is the one. Great sake! There are many more charms that you don't know about. Sake is really fun. Even if my wife gives me the cold shoulder, I'll keep drinking. Even if I have an important meeting at work tomorrow, I'll keep drinking. I like to drink.

Japanese>English

香穏kanon

Good evening, susan! Please excuse my comment. I haven't drunk Kubota for a long time. My personal image of Benihisuki was red letters, but But it doesn't look red 🤣 lol

Japanese>English

susan

Mr. Kaoru Kanon. Good evening! Thank you for your comment. I also had an image of red text, but it's perfectly black, and the one I'm planning to upload today, Suiju, is properly green (the image of jade, a green gem).

Japanese>English

susan

Hiraizumi山廃　純米酒　生一本純米山廃生一本

Hiraizumihonpo Akita

6/20/2021, 10:03:30 PM

6/11/2021

susan

In a bottle stored at room temperature. chilled first Like a grape with astringent skin. A little strong alcohol feeling. Drink it. First, sourness. Next, grape and pineapple taste. When you swallow it, you can taste the sourness, sweetness and astringency like a fruit wine. Next, 45℃. Gray sky. Snowfall. Standing alcohol Drink. Heated but closes slightly hard. Light and watery. Sourness. Rich fullness and bitterness. When swallowed, a good sourness and bitterness at the tongue. Good! Next, 55℃. It becomes harder and harder. It is hard like a stone. Drink it. The sourness, bitterness, and richness are the essence of Yamahai. It is just delicious. When you swallow it, the bitterness and the umami taste stick to your tongue. At the end, the temperature is 65℃. Melting gray mixed snow. Drink it. Charcoal and burnt straw. Smoked silver. The sourness rides on the aftertaste. When you swallow, the acidity tightens refreshingly. Recently, I have tried Yuki no Kayasha, Yamato Shizuku, and Tobiraizumi Yamahai Junmai all at room temperature in one bottle, and Tobiraizumi is my favorite. I'm a big fan of Yamahai Junmai, but I've learned that there's a lot to choose from within that category. I'm happy. Ecstatic. I'd love to compare three different kinds at the same time soon! Tobiraizumi, I've been looking for this. I will definitely repeat it. I love you.

Japanese>English

susan

Amanoto美稲純米生酒無濾過

Asamai Shuzo Akita

6/15/2021, 10:05:44 PM

6/10/2021

susan

Have a freshly opened bottle. Cold sake first. The rice is brewed. It is clear in one bottle Drink. Sour, tangy, sweet, in that order. It's a sticky sweetness reminiscent of pineapple or kiwi, but thanks to the proper sense of rice, it can be a food sake. After swallowing, it disappears leaving a light astringency. Next, 45°C Canned pineapple aroma Drink. Astringency, sourness and sweetness in that order. Mellow alcohol that rises to the nose. When you swallow, there is a bitter taste on the tongue. Next, 55℃. Rice bran. The pineapple spreads thinly. Drink it. almost no change from 45℃. The sweetness is slightly softened. After swallowing, you can feel the rice bran at the back of throat. 65℃ at the end Rice bran Drink it. The sweetness is suppressed, and the bitterness, richness, and the rice bran that fills the nostrils are pleasant. The acidity which tightens the whole is good. After swallowing, the sourness and light sweetness remain on the tongue. Personally, it is too sweet for me, but at 65 degrees Celsius, it came together quite well. If there is a fire-retarded version, I would love to drink it. I wonder if the occasional kiwi or pineapple aroma I encounter is yeast derived? It's a bit of an off-flavor for me, as I'm not looking for fruity aromas. I'm curious about low-milling rice nowadays, and would like to try other brands of low-milling rice. I won't be repeating this sake itself. Memorandum: Beautiful rice = Umashine

Japanese>English

susan

Roman純米吟醸　一回火入れ純米吟醸

Hanaizumi Shuzo Fukushima

6/13/2021, 11:25:15 PM

6/9/2021

susan

Cold sake first. It is somewhat peculiar, yet thoroughly clear. Cold enough to make the back of your nose ache in the early morning of a harsh winter. Drink. Beautiful, translucent rice exposed to pale snowmelt. Pale sweetness, a little bitterness. Beautiful. When you swallow it, it disappears like a clear stream. Next, 45℃. Beautiful rice. No, beautiful rice. Drink it. It is smooth, smooth and casual. The richness, umami, and bitterness are wonderful. At this point, it is a definite repeat customer. As you swallow, a wonderful aftertaste of mellow bittersweetness. Next, 55℃. Milky, silky and reassuring. It has something in common with Nara's sake. Drink it. It is a slender and sexy man. The sweetness is suppressed and the bitterness is dominant. For some reason, you can feel a slight accent of shiso. When you swallow it, it is full of rice. Hooray! Finally, 65℃. The tranquility you feel in the exploding alcohol. Dignity Drink. Full, sweet fullness. No sarcasm. Pale but profound rice. I want to be a citizen of Fukushima prefecture. When you drink it, it has a wonderful richness, umami, and a lingering bitterness. This is all I need. In cold sake, I felt it was similar to Kubota's Manju, brewed with their own yeast, and Yukimine, a double name with snow peak. It's delicious. It's just so good. You should get a handkerchief and heat it up. Tears of joy. Personally, it's perfect. Isn't this enough sake for you? No explanation needed!

Japanese>English

susan

Kinoenemasamune甲子林檎　きのえねアップル　純米吟醸純米吟醸

Iinuma Honke Chiba

6/11/2021, 12:49:55 AM

6/9/2021

susan

First, a cold sake Bright red apples that have been allowed to ripen Drink. Mellow and swoony. Aroma of banana, kiwi and canned pineapple syrup. It is extremely sweet, drowning out the acidity. When you swallow, sweet fruitiness. 45°C next. Moist and sedate. The aroma is ladylike and cohesive. Drink. A rich baked apple. It is as sweet as ever. Fullness is also added. Strong sourness. Some astringency on the tongue. If the astringency is up and the sourness is down, it's great! When you swallow it, the sweet and sour taste lingers forever. Next, 55℃. Acid of blue banana. On the other hand, the aroma of boiled apricot. Drink it. First, richness. Next, sweetness like boiled down. Next, a sour taste. When you swallow it, the whole bottom is sweet and sour. Finally, 65℃. It sits quietly and solidly. Drink. The most extreme sweetness. Yellow kiwi in the middle. Sweet and sour. When you swallow it, it's just so sweet! Too sweet for me. It's too subtle before, during, or after a meal. The Sakura I drank in April was the best, so I guess I expected too much. I was hoping it would turn the corner from 45°C, but it seems to have gone in a negative direction for me! I won't be repeating this one per se. I would like to try a different brand though. That cherry makes it unavoidable.

Japanese>English

susan

勝保純米吟醸純米吟醸

朝日酒造 Niigata

6/10/2021, 1:20:39 AM

6/10/2021

susan

Limited distribution within Niigata Prefecture Cold sake first Deep snow in winter and fresh green in spring It was chilled to almost 5 degrees Celsius, but it was as strong as ever. Melon. Melon syrup. It's clean, dry and slightly sweet. When swallowed, it has a very moderate bitterness and sourness. Next, 45°C. Clear air. Falling snow. Drink. Loosely and smoothly in the mouth. Super dry. The rice explodes. Bitterness spreads to the whole tongue. There is no sourness or sweetness at all. When you swallow it, your throat will be tightened with astringency. Next, 55℃. The rice-flavored alcohol stands out. The explosion at 45 degrees Celsius has subsided and the balance has been achieved. The strong alcoholic sensation is characteristic of Niigata's local sake. It has a strong richness that gives the illusion of Yamahai. The acidity has come out. However, it is somewhat light. As you swallow, the rice aroma rises quietly. At the end, the temperature is 65℃. It is as if you are standing in a candlelight mantle in the falling snow. Drink it. It flows easily into the mouth. It is a dry sake that is simply made with rice and alcohol. A little sourness and bitterness. When you swallow it, you can just feel the rice Perhaps it's because I've been drinking a lot of sweet sake lately, but this kind of classic sake really stings. I know that the home of my heart is in my hometown (kokyo). No matter what kind of delicious sake I encounter in the future, I will always love the sake from my hometown.

Japanese>English

Registered Date

Check-ins

Favorite Brands

Most Check-in Brands

Sake Map

Timeline

RecommendedContentsSectionView.title