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The sake bottles are not stickers, but cloth? It has a luxurious feel. It is my preference, but I thought there was still room for growth.
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SakenowaRecord your sake experiences and discover your favorites
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On a trip to Shimane, I received a bottle of Li Bai that was sold at a supermarket. I was surprised by the flower yeast and black rice, and the red color when poured. Since we were there, it would be good if the aroma was more floral and sweet👍.
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I bought Hakutsuru Blanc, because I was curious about its low 8% alcohol content. It has a light fruity sake behind the freshness of wine and is easy to drink even for women and goes well with casual food. I hope they will make a premium Hakutsuru Blanc next.
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Garden Uguisu, Shunyo. This is my first time to drink Fukuoka sake as well, but it has a good acidity in the mouth, tastes like grapefruit and lafrance, fruity to my liking, not too sweet, and I would buy it again. Chunyang is delicious!
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It's been a while since I've had a cup of sake, and this was the first can I saw, so I bought it.
It has no weird taste and goes well with all kinds of food as it says on the back, but I would have liked a little more aroma and sweetness from the rice.
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This is my first Kaze no Mori and I chose the standard. I don't usually buy four-pack bottles, but I wanted to try it. It has a well-balanced acidity and umami, and is so easy to drink that it is hard to believe it is 65%, so I can see why it sells well. I wanted to try a variety of Kaze no Mori.
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My first Aichi Prefecture Chikara, 60% Yamadanishiki polished Yamada Nishiki, recommended.
The rice flavor and acidity is reminiscent of old sake or Shaoxing sake. It seems to be addictive for those who like it, but for me who likes fruity sake, it was too punchy. I still need more training 🧘.
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When you open the bottle, the cork comes off with a splash, and when you drink it, the acidity spreads with a slight fruity flavor. It was my first time to drink Kuheiji, but I would like to try a different series again.
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I compared the Akita Komachi Hanayuup, Suitama Junmai Ginjo, and Suitama Special Junmai that I uploaded the other day, and I thought the Suitama Special Junmai was better for delicate dishes. After work, I am happiest when I think of dishes that go well with my favorite sake. I wonder if it would be more fun if my wife liked sake?
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Not too sweet, just the right amount of acidity, I drank the same Akita Sake Komachi Hana Yuu, which is also delicious. I thought Suidama was better with food as it goes well with simmered dishes.
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We compared two sakes made with wine yeast. Yamamoto had a richness and a slight acidity, while Hououmida had an aroma and a lingering taste that lingered in the nose. The fact that wine yeast can make such delicious sake made me like sake even more.
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I drank Hana-yosu for the first time. It was an orikarami of Echigo Gohyakumangoku. It was sweet with a ginjo aroma, like Jyushidai or Hanayou, and had a rich flavor, perhaps because it was an orikagara. It was luxurious, but with such richness, it seemed to go well with a steak with a lot of marbling.
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ジェイ&ノビィ
Good morning, Cherry 😃.
Congratulations on your first Hana Hibi at ㊗️ 🎉!
Steak 🥩 or something sounds good 🤗.
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It's a 180 ml canned sake, Tasake Junmai Daiginjyo 40%50%.
When I opened the can, the sour aroma spread and I wondered how it would taste. It is light and light to drink, with a high alcohol content of 16%, but you can taste the umami of the rice. If you are a regular sake drinker, you will enjoy this sake.
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This is also my first Akishika Henohenomoheji, 100% Yamadanishiki, 17% alcohol, slightly yellowish and not spectacular, but with a delicious rice flavor. I like fruity sake, but I have come to like this sake as well. How about drinking it lukewarm? I would like to try heating it up, but it would be a waste, so I'm not sure.
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Orokuハチマル 直汲
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2015 Hachimaru Nao Kumi Yamadanishiki 80% Alcohol 17.5
Hachimaru's deliciousness is there, a little acidity, and it's hard to believe this sake is 10 years old. With dried fish and gyarabuki, it is also delicious.
I want to go to Shimane Prefecture this summer and have a drink with shijimi clam steamed with sake and Oroku!
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We had a summer sake recommended by the liquor store. The sake is from Kanagawa Prefecture where I grew up and has a low alcohol content of 14 degrees, making it easy to drink, but it has a ginjo aroma and is not suitable for women or first-time drinkers.
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When poured, it has a yellowish taste and is high at 15 degrees, and I think many Shimane Prefecture sake are like this. It's a matter of taste. I...like Shimane Prefecture😊.
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This is my first sake. It was once fire-brewed, 100% Iroha.
It was a little strong dry ginjo sake, it is refreshing and goes well with all kinds of food. I thought the rest was a matter of taste!
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I bought it because I like sweet sake. I enjoyed drinking it because of the description on the back, but I would like to try it with different sake rice.
I love Kamenoi's spirit of challenge!
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I used to think about what kind of sake goes well with food, but after drinking this sake, I realized that I don't need to think about anything else because the sake is so delicious. I used to like sweet sake, but this one has just the right amount of acidity in the umami flavor, and it has been a long time since I have encountered a good sake.
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