WINDY120
Beer and Sake in a Nice Atmosphere
Powerful flavor, acidity that goes well with food, sharpness.
Delicious!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
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WINDY120
Summer Ureshino Sake from Saga, which you don't usually see, I happened to sample it at a department store and bought it because I liked it. It has a slightly bitter aftertaste and is very sharp, just right for getting rid of the heat.
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I picked up this first sake, Yamahai, because I like Omachi, and was surprised to see it was from a sake brewery in Yamanashi. It has a deep Yamahai flavor with a sharp acidity that makes it a great mid-meal sake.
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Long time no post. I always start the New Year with Kaiun, the sake that made me fall in love with sake. It is a stable taste that sets the standard for me.
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Harukoi pink sake, also a seasonal one, drunk in March.
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I drank it in March. I've been skipping check-ins this year... regular goodness.
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Chichibu trip request. Omachi hasn't had it in a while, and it's still delicious.
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Purchased as a takeaway at a SAKE MEETING at Toride station. It was nigorigo and delicious!
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Fukusuku Autumn Agari Yamadanishiki 70, served warm. Soft on the palate, but the passionate flavor spreads in the mouth with a nice bitterness at the end. A lasting taste.
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Special Junmai Tamakae. I like this sake for its umami, acidity, and dry aftertaste. This may be the one I enjoyed the most during this consecutive holidays.
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Second drink at a standing bar with good fish. Sake from Shimane. It tasted like something I don't usually drink.
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At a standing bar with good fish.
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Special junmai sake, perfect for a hot-weather getaway, high in alcohol content, crisp, acidic, and delicious. I liked it at a tasting, and it has been a long time since I have tasted Hakkaisan.
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Summer Dry Junmai The second glass is a summer sake, Ganki. It is not hot today, but it is dry enough to be good to get rid of the heat.
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Junmai Ginjo, with sashimi at a fancy restaurant after the bonus. It started out as expected.
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Kaikai Kuzu no Sato. Newly discovered kuzu flower yeast is used. It has a characteristic acidity, aroma, and bitterness that gradually becomes addictive.
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Gin no Iroha Junmai Ginjo. We ran out of our regular super-hot sake, so we went to stock up and found a junmai ginjo made with a new sake rice. To go with it, I also got an elegant sashimi with black sea bream and sea bream. It has a really gentle mouthfeel, plus the usual spiciness, depth of flavor, and bitterness. It was a good choice.
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At a standing bar with good fish. Sake from Katsuura, where I went the other day. Quite dry.
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A delicious standing drink with fish. Definitely a stable taste.
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I drink Shizuoka sake the most, but I haven't had Isoboast in a long time.
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