Kenshi Sakai
I feel that it is too clean for Dobu. Does this mean that Dobu is dry?
Japanese>English
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Kenshi Sakai
Stable taste♪ Slightly accented with a hint of miscellaneous flavor, is it Akaban Omachi rice? Not bad!
The acidity goes well with the sweetness of today's Saikyo-yaki, although it is not so fizzy that you have to be careful about opening the bottle. When it gets lukewarm, you feel a little bit of a strong miscellaneous flavor, perhaps because it has been a little while since it was manufactured?
Japanese>English
Kenshi Sakai
This was my first selection because I didn't know of any Oita Prefecture sake brands that came to mind. It was not my favorite, but it was a summer sake, so it had a punchy taste.
Japanese>English
Kenshi Sakai
The balance of a good Junmai Ginjo sake.
This was the first time for me to drink Hitogokochi sake, but I feel that the sweetness becomes stronger when heated.
I rate it 4 stars, which is a little high for its cost performance.
Japanese>English
Kenshi Sakai
Shooting star
It is sweet. But you don't feel sake-like sweetness. A little sourness in the sweetness of rice. It may be good for cocktails. Even those who don't like sake can enjoy it.
It is not my favorite direction, but it may be quite good.
Japanese>English
Kenshi Sakai
It is a classic sake, but I have nothing but respect for the fact that Ginori continues to maintain a solitary taste direction.
Japanese>English
Kenshi Sakai
5 million stone
2022 is also excellent
Japanese>English
Kenshi Sakai
Doburoku
The sweetness and sourness of the rice are in harmony.
Japanese>English
Kenshi Sakai
Very good at bringing out the sense of rice flavor
Gold medal at the 2023 Wineglass Sake Awards
Japanese>English
Kenshi Sakai
It has a strong sweetness and a slight acidity, which is a little outside of the direction of what I like in Omachi, but it is excellent both at room temperature and chilled. As the label says, the strength and complexity of Yumachi and the lack of clutter are wonderful!
Japanese>English
Kenshi Sakai
This is the first time I have tasted this direction of flavor in Omachi. I wonder if this is what it tastes like when aged. The color is not so dark for an aged sake, so it is easy to drink and the richness of the aged sake is enjoyable. Even those who don't like matured sake can enjoy it!
Japanese>English
Kenshi Sakai
It's not my favorite direction, but it's challenging because it's made with koji from a brewery that also brews natto (fermented soybeans) and it's a sasanishiki...
The atmosphere of natto, or rather the lively taste
Japanese>English
Kenshi Sakai
sparkling
First sparkling in a long time
I thought the bitterness was like doburoku. I thought the bitterness was doburoku-like, but I could taste the rice flavor in the aftertaste, so it goes well with fish.
It is better to take it out of the fridge and let it come to room temperature for a milder taste.
Japanese>English
Kenshi Sakai
Hitanishiki
The rice flavor and subtle sake flavor are very pleasant.
It is delicious.
This is my first time to drink Hitachi-Nishiki, and although it has a higher rice polishing ratio than Miyamanishiki, I did not feel any difference between the two (I did not compare them, but only my impression based on my memory).
Japanese>English
Kenshi Sakai
Is it for people who like a sharp but aftertaste?
It's not my favorite flavor, but it looks good heated. Too bad we can't try heating it up since it's a restaurant.
Japanese>English
Kenshi Sakai
Not exactly 65% polished rice, but with a bitter accent? Might be a little interesting.
Japanese>English
Kenshi Sakai
Akitsu Yamadanishiki
This sense of acidity is exquisite!
Japanese>English
Kenshi Sakai
The concept of 70% polished rice is not too much, and the sake has a good umami and accentuated flavor.
I feel that the spread of the umami when heated up is more effective in bringing out the flavor of the concept.
Japanese>English
Kenshi Sakai
A little sharp when cold? When heated up, it does not seem to expand, but it is mild and good.
Japanese>English
Kenshi Sakai
Slightly sake-like when served cold, it goes well with dishes with strong flavors.
It is good when warmed to lukewarm to expand its flavor.
Japanese>English