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susansusan
実家は新潟、関東在住。30代半ばの男。日本酒が好き。 十数年新潟の酒ばかり飲んできたが、秋田の酒に浮気中。東北、甲信越にも浮気エリアを拡大中。 夜な夜な肴を作りつつ、タバコをふかしつつ、燗をつけつつ、台所の換気扇の下で過ごすのが幸せ。豆電球１つで過ごす夜。四合瓶2、3本抱えて恍惚。 山菜は山に登り採る。スーパーでは買わない主義。

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Kakurei
9(8.82%)
Midorikawa
8(7.84%)
Yuki no Bosha
8(7.84%)
Takachiyo
7(6.86%)
Kubota
6(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
71(48.3%)
Akita
27(18.37%)
Miyagi
8(5.44%)
Fukushima
7(4.76%)
Tochigi
5(3.4%)

Timeline

susansusan
Born越前純米吟醸酒　ときしらず　特別熟成酒純米吟醸
Katokichibei ShotenFukui
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32
susan
Cold sake first. A clear yellow color that can be seen even under an orange light bulb. I don't know the aroma of a wooden snow house, but I'm sure it smells like this. Drink it. Typical ice-house matured aroma and the scent of a 60 year old wooden barn. Light sourness. It is light and watery, but has its own quirks. When you swallow it, you can feel the pale snow coming through the nose. Next, 45℃. The frank impression is "Niigata classic Ginjo". The depth is as if something wet was roasted. Drink it. Sourness and savory. Because of the watery taste, you cannot feel the sweetness unless you are conscious of it. When you swallow it, the spiky acidity remains on the tongue. Next, 55℃. Acid and wood. I don't know the variety of the wood. Drink. Very complex and mellow. Hundreds of thousands of elements. Sweet tea drunk near a fragrant wood fire. I can't capture it well. When you drink it, it is refreshing, sour, fragrant and deep. I can't describe it. At last, 65 degrees Celsius. A quiet evening. The aroma of the evening meal emanating from the ventilation fan in the kitchen cooks out from the houses in the area. Reddish purple sky beyond the steam. Drinking. Sourness. Aroma. Nostalgic and complex flavors. It is not captured sweetly. Smooth and thick. When you swallow it, it's no good. I can't catch it. Complicated sake. I can't find a way to catch it. No, it's there, but I can't catch it, my taste buds I will probably not repeat it. It's too much thinking for me.
Japanese>English
susansusan
Mimurosugi純米吟醸　山田錦純米吟醸
Imanishi ShuzoNara
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39
susan
Cold sake first. Aroma of cedar with acidity. It is quiet and clear and makes you feel like you are gazing into the depths of the forest. Drink. Starts like water, fresh and sweet-sour. Astringent, like the skin of a muscat. Disappears faintly like melting snow. As you swallow, it disappears softly. Next, 45℃. Deep, deep alcohol. Aroma of cedar Drink. Slight bitterness and sourness. Softness like spring water. Full-bodied dry taste. After swallowing, the bitterness remains pleasantly on the tongue. Next, 55℃. The boiled down syrup. Whipped, but not erotic. Drink it. It goes into the mouth easily, and a mellow sourness and sweetness are scattered in the mouth. The bittersweetness which passes through the nasal cavity. After swallowing, a refreshing sour taste remains in the mouth. Finally, at 65℃. The roasted cedar. This is a good representation of the brand name Mimuro Sugi. Drink. Sourness and a sweet taste like Mirin. The impression is watery and a little dull. After swallowing, it has a thin sour taste. Personally, I felt the sourness was strong. The combination of the watery dry taste and the sourness doesn't seem to suit me personally. I prefer the Natsu Jun that I drank yesterday. I won't repeat this sake itself, but I will try the other specs.
Japanese>English
susansusan
Mimurosugi夏純　山田錦純米
Imanishi ShuzoNara
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40
susan
Cold sake first. Cold, hard stone. Cold and clear air after the early morning rain. Slightly fish aroma. So this is what it meant to be summer pure! I feel like I know this view. Drink. As smooth as breathing. Pale and sweet, but graceful enough to disappear in an instant. When swallowed, it is between dry and sweet. It disappears quickly. Good Next, 45℃. Like milk caramel. A little sourness Drink. Loose and soft. Very soft. For a moment a savoury note fills the nostrils, but it soon disappears. Pale cotton. Chestnut skin milky bitterness. When swallowed, a crisp bitterness. Pale. Next, 55℃. Hot milk with sour taste and more sugar. I've never had it before, but I'm guessing this is the flavor of goat milk hot milk. Drink it. The aroma that rises to the nostrils is extremely mellow. Just like the aroma, the sourness and the milky taste stand out. It is slightly savory and sweet-sour. A soft sourness that lingers after swallowing. Finally, 65℃. Cedar sourness. Fermented dairy products Drinking, slipping easily into the mouth. Outstanding sourness and the sweetness it accentuates. When swallowed, it goes down the throat leaving a little lack I wondered if the milky taste was a characteristic of Nara's sake. I don't think I can feel this element in other prefectures. If you want to feel summer, a cold sake at 45 degrees Celsius would be better. Let's try one more kind for now.
Japanese>English
susansusan
Kazenomori無濾過無加水　岡山県産雄町80原酒生酒無濾過
Yucho ShuzoNara
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45
susan
Cold sake first. Rice bran and a slight petroleum aroma. Clear and calm. Drink. Swoosh, piquant. Sweetness of fresh cherries. Near pineapple skin. It runs slowly and smoothly through the mouth, sprinkling a pleasant bitterness and astringency. When you swallow it, it is mellow but dry and crisp. The astringency makes the back teeth creak. Next, 45 degrees Celsius. It is a rainy and gloomy deep forest. Milky aroma. Beyond the forest, a ray of light breaks through the mist. Drink. A mellow taste like heated cherries in rum fills the nostrils. Mild sweetness. A numbing bitterness. When you swallow it, you feel the alcohol in your throat. The bitter aftertaste lingers for a while. Next, 55℃. Rice bran and unrefined. Brewing aroma Drinking. It goes smoothly on the palate. Clear aroma and bitter taste. As you swallow, it slowly moves down your throat like a total lick across your tongue. Is there any residue in the mouth? Finally, 65°C. A thick milky sensation as if it had been boiled down. Milky is the taste of mom, but somewhat of a dad feeling. Drink. It goes into the mouth without any resistance. It is sweet and astringent, and the aroma has become a flavor as it is. The sourness you feel when you swallow. The flavors with bitterness converge rapidly. It is simply delicious! I was wrong in thinking that sweet sake is not suitable for drinking with food. I would love to try it regularly throughout the year!
Japanese>English
susansusan
Nanbubijin雄町純米酒　オリガラミ生原酒純米原酒生酒おりがらみ
NanbubijinIwate
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40
susan
First, a cold sake Lively Showa ramune. drink. Thick and heavy. Refreshing flavor like issued ramune. The sourness and bitterness are very slight. When swallowed, the alcohol-derived sweetness sticks to the back of the throat. Next, 45℃. Strong alcohol feeling. Deep rice flavor Drink it. It is suddenly hot. It is bitter. The sweetness is like that of muddy sake, but it is subdued. The richness sits firmly on the tongue. When you swallow it, you can feel the alcohol filling your throat and nasal cavity. Next, 55℃! The Sainokami was held in the midst of falling snow. The heated sake was served haphazardly. I drink it. It's sweet. It has a heavy sweetness, like a muddy sake made in the country. It has a savory flavor that stands out like nothing else. There are no corners. When you swallow it, there is a heavy bitterness and a slight astringency. The sourness rides on the aftertaste. Finally, the temperature is 65℃. Beyond the rice aroma, there is alcohol all around! Drink it. It slowly enters the mouth. It has a strong aroma. Next, an intense sweetness. After swallowing, a sour taste remains on the tongue. Sweet and sour The sake is 20% modern and 80% classic. If you are not used to drinking 18 degrees, it may be a little strong. If you like this sake, you will like Niigata's classic ginjo sake for local people. Just a guess. I don't have any plans to repeat it at the moment. I'm sure the brewery will be pissed, but I think it's a superb cooking sake.
Japanese>English
susansusan
Nanbubijin美山錦純米酒　オリガラミ生原酒　雄三スペシャル純米原酒生酒おりがらみ
NanbubijinIwate
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39
susan
Cold sake first. The hard stone of spring. Clear air. Drink. Slightly piquant. A little acidity and astringency. Immediately afterwards, a moist sweetness. Some elements of pineapple and kiwi. When swallowed, it has a watery flavor and a little acidity. Next, 45℃. It is as clean as black charcoal. I feel that there are some aromas lying deep inside that haven't opened up yet. Drink. It goes slowly into the mouth. A soft bitterness precedes it. The aroma is like burning conifers. The bitterness strengthens and tightens the mouth. When you swallow it, the solid dry taste washes your mouth clean. Next, 55℃. A depth that invites you to go deep into the forest. Drink. Harmony. The acidity, aroma, richness, bitterness and sweetness are in harmony at the same time. As you swallow, the acidity and bitterness tighten the aftertaste. intoxicated. Lastly, 65℃. Deep. Deep enough to make you think you can't come back. Drink. Fragrant, but slightly different from that of baked straw. The acidity is a little strong. Milky richness. When you swallow it, the sourness tightens your tongue. It is wonderful at 55℃~. It is delicious. The acidity is too strong for me. It may be a normal level in general. I won't be repeating it continuously in the future, but I will try at least one more bottle of the same brand. Still too early to conclude.
Japanese>English
susansusan
Hakurakusei特別純米特別純米
Niizawa JozotenMiyagi
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44
susan
First, a cold sake If there was cherry yogurt, it would probably smell like this Drink it. Slightly tangy. Next, a gentle sweetness gradually increases. It also has a tropical fruit flavor, but I couldn't catch the specific fruit name. A slight bitterness. When swallowed, a refreshing bitterness that tightens the throat. Next, 45°C. Earthy and milky in a good way. Drink. A little rough in the mouth, but that's good. Strong alcohol and sweetness with a little acidity. Baked straw fills the nostrils. When swallowed, it has a dry bitter taste. Aroma that sublimates naturally. Next, 55℃. The air is thoroughly clear. It's early morning in the countryside, and the only person awake besides myself is a neighboring farmer. He's burning the branches he cut off the day before. Drinking. Loosely into the mouth. The rice you can clearly feel. Rice cooked at a very high temperature in a short time. It is fragrant. When swallowed, the rice remains in the mouth. A little sourness 65℃ at the end Milky dry taste Drink. Light and fragrant. Acid and creaminess. Sweetness and bitterness are felt on the tongue. The more you seek, the deeper it is. When you swallow it, you can feel clear water and a little acidity The "Haku" and "Hoshi" that can be felt in Junmai Ginjo have been suppressed considerably, so the rice comes out fully. It is a matter of taste, but I prefer the Junmai Ginjo. I can't help but try several varieties of Hakurakusei!
Japanese>English
susansusan
Kazenomori無濾過無加水　奈良県産秋津穂65原酒生酒無濾過
Yucho ShuzoNara
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68
susan
Cold sake first Fully ripe kiwi Drink. Not piquant, but swoony. It's ripe and sweet, but refreshing and not obnoxious. The name "Kaze no Mori" expresses the flavor well. When I swallowed it, the natural honey went down my throat like a flop! Next, 45℃. Clear aroma. It is like standing in a coniferous forest. The rice aroma opens. Drink. It is piquant. Next, it becomes thicker. It is thick. The more you roll it, the sweeter it tastes and the more bitter it becomes. When you swallow it, a deep green scent appears as if a light has been lit in the back of your throat. It calms your mind. Next, 55℃. The milky taste of milk. Milky is my mom's taste. Hot milk with more sugar. Drink. It invades the mouth loosely and creates the aroma of baked straw. Sweet and bitter, a little sourness has also appeared. When swallowed, the simple sweetness and bitterness stick to the tongue. The aftertaste is milky. At the end, 65°C Extra sweet hot milk When you drink it. Light. Baked straw. Right after that, it's hot milk just like that. It even smells like milk. When you swallow it, your back teeth creak from the sticky sweetness and bitterness. It's delicious. It's sweet, but it's also good as a food drink. Personally, I prefer it at 55℃. I'm going to try a few more Kaze no Mori. The milky taste that appears at high temperature is very interesting to me.
Japanese>English
susansusan
Yamatoshizuku山廃純米酒純米山廃
Akita SeishuAkita
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40
susan
One square bottle. I'm glad the crown is knurled for easy opening. First of all, chilled. Solid wood. A clear drop. Drink. Quiet. Freshly cut lumber. Sap overflowing from gnawing at the center of a lush tree. I don't know the variety of the tree. Have I become a beetle? Sweet and soft, just a drop. When I swallow it, a little bitter taste sits in my mouth for a while. If I go out to collect rhinoceros beetles in the early morning of summer with a glass of this, won't I be able to go back to myself of that day? Next, 45°C Cedar-like acidity Drink. The slightly roasted cedar aroma swells. Moderate richness. Bitterness. It seems to be Yamahai. It is fragrant, light and dry. When you swallow it, creaminess appears for a moment and disappears soon. After that, the bittersweetness remains, and it is a good sake. Next, 55℃. A damp tatami in the countryside Drink. It has a modest aroma of fallen wood. The alcohol is slightly strong and pleasant. A veil of creaminess of baked flour throughout. As you swallow, everything is evenly sublimated. At the end, 65°C. Like living in the heart of a damp fallen tree. Drink. Slightly seared straw. A little sweetness and fullness. Basic sake in a good way. As you drink it, it fades away with little lingering. It has a characteristic beetle aroma and a simple Yamahai taste. We don't plan to repeat this sake, but we are curious about it.
Japanese>English
susansusan
Hakurakusei純米吟醸純米吟醸
Niizawa JozotenMiyagi
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37
susan
First, cold sake Aroma of cherries. Next, blueberry yogurt. Drink. It enters the mouth like water, and first, acidity. Next, the sweetness and richness of apricot. When you swallow it, the intense sweetness that seems to be boiled down for a moment appears and disappears. With a little bitterness, it is refreshing in the mouth. A beautiful mellow dry taste. Next, 45℃. The aroma of fresh new rice with a little acidity. There is also a creaminess. Drink. Gentle and beautiful. It is not colorless and transparent, but transparent white like a ripe akebi. The sweetness is suppressed and the bitterness sits firmly on the tongue. When you swallow it, the pleasant bitterness disappears like a gradation. Next, 55℃. Creaminess of flour. The silence of the snow falling late at night. The clear air. Drink. Everything has come to nothing. Everything is in harmony. It's the perfection I've been looking for. This temperature is the true essence of the "ultimate food wine. Isn't there anyone who doesn't like it? Tears of joy. Finally, 65℃. The aroma of grilled straw. The rice stands out like this. Drink. The alcohol is a little bitter. After that, water. Too clean. It disappears. I'm sure the morning dew gathered on the taro leaves tastes like this The "haku" and "hoshi" of Hakurakusei can be easily understood by heating up the water. Repeat? I will, I will! My future "Raku" was quietly assured.
Japanese>English
susansusan
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40
susan
First, cold sake Cedar barrels and Japanese cypress. The aroma of a mountain slope just after deforestation. Drink it. It has a fresh sweetness. It has a gentle and nostalgic sweetness like Bonton candy. A little spiciness. Silky. When you swallow it, the tenderness rises. Next, 45℃. The cedar aroma becomes more and more prominent. I feel spicy like turmeric at the back. Drink. Gentle. Fullness fills the nostrils. Next, the bitterness is quite strong. When swallowed, the strong bitterness lingers under the tongue. It's neither light nor rich, neither dry nor sweet, but a strange sensation. It's rare to find a sake that can be heated up to this level. Next, 55°C. Dark cedar aroma. A chest of drawers in a dusty barn. Drink it. Rice. Slightly acidic. It is full and dense, with a strong astringency. It is like chewing on a cedar stick. After swallowing, bitterness and a little astringency remain. Finally, the temperature is 65℃. The chest of drawers in the barn is covered with dust. Drink it. The aroma of grilled straw and richness. But it disappears soon. When you swallow it, deep, deep rice flavor. There are so many things to tell that 500 words are not enough. Why does the temperature change so much? The aroma of dust and wardrobe is the first time I experienced it. It may be a good and nostalgic element, but the off-flavors are a bit disturbing for me I'm very confused, but I don't think I'll be repeating this. But Bodhidharma, will I try another bottle?
Japanese>English
susan
The scent of the dusty barn wardrobe turned out to be the boar's mouth. It was the smell emanating from the base of a recently acquired boar's mouth.
Japanese>English
susansusan
Takacho菩提もと純米酒純米水酛
Yucho ShuzoNara
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39
susan
First, cold sake. Yellow kompeito. Aroma of cedar. Apricot wine. Flower pear. Drink it. First, sourness. The sourness is complemented by an intense sweetness. Fresh and deeply fruity sweetness. Gooey sweetness. It is like a mouth full of dried pineapple or dried papaya. After swallowing, the intense sweetness lingers on the tongue. It's like biting into sugar cane. Next, 45℃. Cedar and cypress. Quiet and deep sweetness. Sourness is also felt. Drink it. It becomes thicker and the acidity stands out. Because of this, the sweetness becomes more intense. When you swallow it, the sweetness sticks in your mouth and throat. Next, 55℃. The cedar is steamed and the water inside becomes steam. Drinking it, there is almost no change from 45℃. The overall aroma is more fragrant. When you swallow it, you feel a little bitterness on your tongue. Finally, 65℃. The sweet alcohol is munching. Seared cedar and acidity. Drink. First the aroma. Next, a strong acidity. Then the sweetness which became a little creamy. When you swallow it, it is sticky sweet in your mouth. A little spiciness is also felt at the back of the throat. Sweet, too sweet for me. I think it is very difficult as a food sake. I won't be repeating it. However, this is my first time to try Bodhi sake. I'd like to try a few more without disliking it. It would be great as a cooking sake.
Japanese>English
susansusan
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37
susan
First, cold sake. Quietly done peach. Pineapple Drink. Piriri. Immediately soft sweetness. Like syrup from a pineapple can. When swallowed, a good astringency lingers in the center of the tongue. Next, 45 degrees. More freshness from the pineapple. Drink. Gentle and gradual sweetness. It yields and unravels the body. The pineapple is overripe in the midsummer sun and even fragrant. But the sweetness is moderate. When you swallow it, it leaves a powdery astringency in your throat and goes down easily. Next, 55℃. It was boiled down to a plumpness. It gives off the scent of rice and has the dignity of smoked silver. Drink it. It is sweet. It is like a persimmon in late autumn. The acidity has come to stand out. When you roll it, richness and pleasant alcohol fill the nostrils. When you swallow, you may feel a refreshing flavor for a moment, but it quickly turns into sweetness and bitterness The final temperature is 65°C. The sweetness is like boiled down pineapple syrup. The aroma of grilled straw. Drink. It is sweet and fragrant. It is not thick and not smooth. It is loose. When it is swallowed, the sourness and the bitterness which remain on the tongue For me, 55℃ is the most delicious. You can drink it with ease and comfort. But the pineapple sweetness is so strong that it is difficult for me to drink it during meals. I probably won't repeat it.
Japanese>English
susansusan
Suminoe純米吟醸　SoLiD うすにごり　生酒純米吟醸生酒
Suminoe ShuzoMiyagi
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41
susan
Cold sake Reminds me of the first time I drank Suminoe. The juice of ripe fruit dripping on a cold hard stone. I drink it. Not piquant, but sizzling. The sweet richness of ripe strawberries and pineapples. There's also grilled straw hidden in the back. When you swallow, the bitterness and astringency like after drinking a gulp of draft beer. Next, 45℃. Deep rice aroma and carbonated aroma Drink it. Mellow and sweetness of baked straw. It soon becomes light and refreshing. It is a little light and dry. Immediately after swallowing, the alcohol including the sense of rice tightens the back of the throat. Next, 55℃. Weak aroma. However, when you sharpen your nose, you can feel the solid rice deep inside. Drink it. The acidity stands out. Next, rice, richness, bitterness, and astringency. A little sibilance is also felt. Baked straw Swallowing, the bitterness and alcohol tightened from the tongue to the throat. The last temperature is 65℃. The aroma, which was a little hard at 55℃, opens up a little. Drink. Baked straw and country tatami. The thickening disappears and the richness remains the same. Bitterness and astringency have been suppressed. When swallowed, the sweetness of the rice and the alcohol that fills the nostrils Very good sake. Rice is Beautiful does not mean glamorous, but rather the light and gentle flavor of the rice. I don't plan on repeating it, but I think I will next year. I think this is the sake that the Japanese heart craves.
Japanese>English
susansusan
Yuki no Bosha山廃　純米純米山廃
Saiya ShuzotenAkita
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44
susan
1 bottle, kept at room temperature Chilled first Sweet, gentle, nostalgic ramune. Great stability. Drink. The attack is a pleasant acid like Yamahai. It is like gently matured brewing vinegar. Next is clear, clean, smooth and sweet water. When swallowed, it has the softness of syrup and a pleasant persimmon tannin. Next, 45℃. It is sweet and clear. Thatched roof of snow clearly in the back of the nose Drink. The aroma of grilled straw, bitterness and richness. The sourness is suppressed. When swallowed, there is a strong alcohol taste on the tongue and in the nasal cavity. Next, 55℃. The snow piled up on the thatched roof. It is so cold that the back of the nose hurts. Drink. It has a wonderfully fragrant straw and richness, as if it were participating in the god of rice. The acid which stands up next. The bitterness which you can feel on your gums when you roll it. When swallowed, richness and bitterness like an egg yolk. A little astringency. 65℃ at the end The acidity rides on the aroma. Snow continues to fall as usual. Drink. Mellow and sweet. Savory and rich. Bitterness, sourness, and astringency are all in order. When you swallow it, it has a boiled down flavor that goes down the back of your throat. Standing sourness. Moderate alcohol feeling. No matter when you drink it, no matter how many times you drink it, it is always good. A wonderful sense of stability. I prefer it when it's kept at around 5 degrees Celsius, although it's only a slight difference. I'm sure I'll keep drinking it from now on.
Japanese>English
susansusan
Kikuhime吟醸あらばしり吟醸荒走り
KikuhimeIshikawa
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39
susan
I think it would be a shame to dislike a sake brewery after drinking one or two bottles. Let's start with a cold sake. A hard, cold stone. It has an aged aroma like miso or soy sauce. Drink it. Sweetness and savory of grilled persimmon. Ripe apples. A little thickening. When you swallow it, it has a richness that gently wraps the whole tongue. Good astringency that lingers on the gums. Next, 45℃. Hot spring mountain beauty! Milky white cosmetic scent Drink. It is gentle. Milky-white gentleness. The aroma of grilled straw. The alcohol which stands at once when it swallows reminds you of having drunk sake. Next, 55℃. The hard, cold stone has increased its divine presence. Drink. The thoroughly fragrant smell of baked straw. The sweetness and richness you find when you look for it. Bitterness and astringency that remains at the tongue when swallowed. The final temperature is 65℃. The scent of Japanese cypress, which we had vaguely sensed from 55°C, but it was still Japanese cypress. Drink it. It has a milky white color with the aroma of cypress and grilled straw. When you swallow it, the bitter taste that remains on your tongue is good. I felt it was more like Yamahai than the Yamahai Junmai Limited Edition Sake I drank before. Is it the roughness of Arabashiri that makes us feel so? It's delicious. It is my favorite sake. I'd like to repeat it, but before that, I'd like to try some of this brewery's other lineup.
Japanese>English
susan
I'm a sucker for the "arabash" label.
Japanese>English
susansusan
alt 1
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29
susan
I got a bottle with the same production date to compare with the raw sake from up yesterday. First, cold. Pale cotton candy with a canned pineapple flavor. Refreshing, like lightly scented. Drink. A little heavier, a little harder, a little stickier and more structured than the raw sake. A little sourness and a gracefulness after swallowing. Stubbornness in a good sense. A stone with no corners, soaked in clear water. Next, 45℃. Milkiness like condensed milk with rice as the main ingredient. Drink it. It has the aroma of grilled straw. It is rare to find a sake that is so fragrant at this temperature. You can feel the richness of melted snow water. From the time you put it in your mouth to the time you swallow it, it is consistently dry. I think it is a little different from "Danrei". Next, 55℃. The alcohol swells. The milkiness becomes a little powdery, like a creep Drinking. Not too heavy stone. A sourness that lingers at the base of the tongue. When swallowed, it is water from the Shinano River bathed in sunlight. A little richness and astringency, moss. 65℃ at the end. Clear Yamahai Junmai. Slightly stronger alcohol. Drink. The fullness of the rice and the aroma of the straw are wonderful. When you roll it, the alcohol goes around the nostrils nicely. I think it is similar to Masuarao. When you swallow it, the bitterness and astringency that coats your throat It's delicious. But for me, I prefer the nama-shu. It is a classic version of nama-shu. Next time I drink it, I want to enjoy it heated to 65°C.
Japanese>English
susansusan
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32
susan
This sake is almost never distributed as a nama-shu. It is only available at one shop in Japan. It will be the first and last time you can drink it. First, drink it cold. The alcohol stings the nose. Next, the quiet, clear coldness cools your nasal cavity and lungs as well. But somehow you feel warmth. Drink it. Mellow and syrupy. Next, canned pineapple. The syrup is clear and gooey sweet. The sweetness and richness of a ripe persimmon. When you swallow it, it has a bitterness like the wild grass in spring. The richness remains at the tongue. Next, 45 degrees Celsius Steam in the falling snow. Is it freshly cooked rice? The breath? Drink. Loose and smooth. The sense of rice swells. I remember here that it was 18 degrees alcohol. When I swallow, the bitterness at the tongue and the strong alcohol Next, 55 degrees Celsius. The alcoholic feeling has weakened a little. Aroma of rice Drink it. For a moment, it makes you think it's water, but when you let your guard down, the strong alcohol hits you. It is light, dry and mellow. After swallowing, only the bitter taste remains on the tongue. The last temperature is 65℃. The alcohol is suppressed and the sense of rice is dominant. Drink it. It has a heavy nuance like Yamahai. It is like drinking freshly cooked rice. The richness, bitterness and astringency after drinking are wonderful. It is the first Ginjo in a long time. It is delicious. I would love to repeat it, but I don't think it will ever be available again. It is a sake whose goodness explodes at the extremes of chilled and 65℃.
Japanese>English
susansusan
Shimeharitsuruしぼりたて生原酒原酒生酒
Miyao ShuzoNiigata
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36
susan
Sake Days at Home Spring 2021 No.7 First, cold sake It is clear. Petroleum aroma spreads like a garage in winter. Drink it. Piriri. Aroma of apricot and flower pear. Swallows, sticky, strong alcohol sensation on the tongue! Next, warm it up to 45°C. The smell of alcohol stings your nose. Drink it. The attack is gentle and full, but soon the alcohol is strong like shochu. When it is swallowed, it is sweet as if the throat was coated with mirin. Next, it is heated at 65℃. The alcohol is more intense. The only change from 45℃ is the softness of the attack. The only change compared to 45°C is the gentleness of the attack, which is only slightly softened. However, the alcohol immediately afterwards becomes more pronounced. After swallowing, the alcohol is still as strong as ever. This is just a guess, but I did notice something. The so-called "light dry" type of undiluted sake may not be my favorite. I feel the strong smell of alcohol before I feel the aroma and flavor of the sake. If the alcohol is weak, I'm not happy, and if it's strong, I'm not happy either. It's difficult because the degree of alcohol varies from day to day, depending on your mood and physical condition. I don't think I'll be repeating this at the moment.
Japanese>English
susansusan
Koshinokagetora純米しぼりたて純米生酒
Morohashi ShuzoNiigata
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35
susan
Sake Days at Home Spring 2021 No.6 This is a gift of Keitora. I used to drink it a lot, but I haven't drunk it recently. First, a cold sake. The alcohol is thick and fresh. It's like being stabbed in the back of the nose. Drink it. The sourness of pineapple and the aroma of apricot. When you swallow, the persimmon soaked in soju persists as if it soaked into the tongue. Next, warm it up to 45℃. It is very dark rice. It is close to shochu. Drink it. It is soft. It is milky and rich. The alcohol fills the mouth when it is swallowed. It skips 55℃ and warms up to 65℃. The syochu liqueur stings the nose. Drink it. The sweetness and richness of rice. But it is hard! My tongue is soaked in the shochu liqueur. I couldn't taste it carefully because I was absorbed in talking with my father, but it's good. It is a very hard sake for me personally. We consciously feel the shochu liqueur taste, and it was hard to enjoy it. We don't think it will repeat by itself, but we want to enjoy it when we get it again. I have an image that the range of the Keitora is not good. I wonder if I've drawn the wrong one this time.
Japanese>English
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