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
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
81Favorite Brands
0Most Check-in Brands
Timeline
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
Kenshi Sakai
Strong flavor with a very nice sweetness and fullness of the rice.
This is my first time to try Nasuhikari, but it has a lot of potential!
Japanese>English
Kenshi Sakai
This is the first time for me to try sake rice. It has a sake feel, but the strength of the rice may be light.
Japanese>English
Kenshi Sakai
Stable Tochigi line. It may be similar to the Tochigi line, but it is still my favorite.
It has good umami and sharpness even when served cold. It is also good at room temperature and lukewarm.
It may be the perfection of the taste of Omachi from the Kinugawa River system.
Japanese>English
Kenshi Sakai
The balance is excellent even among active nigori.
The ease of drinking and the taste, including the fizzy sensation that you don't have to be careful when opening the bottle, make it suitable for everyone.
Japanese>English
Kenshi Sakai
I can taste a little strawberry in the flavor, but it's a proper amabuki!
I'll have a cup just to see how it tastes.
Japanese>English
Kenshi Sakai
A sweet and sour taste? Aji's firmness but not too assertive? It is quite good.
Japanese>English
Kenshi Sakai
It is refreshing but has a strong aftertaste and is quite good.
Japanese>English
Kenshi Sakai
The flavor and miscellaneous? The way the accent of "umami" and "miscellaneous taste" remain on the tongue is just right. It may be the standard of good sake.
Japanese>English
Kenshi Sakai
The first of its kind, clean and soft!
Japanese>English