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The aroma is sweet and good. From the palate, a very elegant sweetness gently runs through the mouth. It is a great fan of Hirotogawa's stable and reliable taste.
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かっしー
Mansaku is still very good. It has the characteristic "dry" alcohol taste on the palate, but it is not unpleasant, but rather pleasant, and the gentle yet full sweetness of the rice makes it perfect for evening drinks. It has a taste that you will never get tired of. I will never get tired of drinking it,
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It has a full-bodied taste on the palate, but not too sweet, which is just right for an evening drink.
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I happened to find Diamond Drop at my favorite liquor store in my neighborhood. It is a special limited edition Junmai Daiginjo-genshu of Mansaku that has been aged for about one year in low-temperature bottle storage. The description from the brewer reads, "The aging process has further enhanced the flavor and created a well-balanced aroma and taste that you will never get tired of drinking.
First of all, the aroma is pleasantly sweet, with a slight fermentation smell like natto (fermented soybeans). The palate also has a nice sweetness, followed by a thickening and a good fermentation aroma. Diamond Drop is probably a one-year aged version of Manzaku's "Super Limited," but while it has a similar taste to "Super Limited," it also has a unique flavor that is also good.
[Specs.
Junmai Daiginjo once-fired sake
Rice polishing ratio: 45
Alcohol content: 16%.
Sake degree: -0.5
Acidity: 1.6
Amino acidity: 1.3
Yeast: In-house yeast
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The popular future sake III. I was surprised to find a bottle left at the liquor store, so I bought it.
It is the third in the "Future-proof Sake" series, based on the "Mizuhashi" method of making high-temperature sake with a "Mizuhata" sake mother, and made by adding old sake that has been aged more than 10 years (1) "Hinotori" rice shochu stored in oak barrels for more than 10 years and (2) "Takacho" old sake that has been aged more than 10 years).
First, the bubbling sound when the bottle is opened confirms that it is full of gas. The aroma is a little red winey with a strong smell of oak barrels. The taste is complex and difficult to describe, but first there is a distilled sake taste on the tongue, followed by the sweetness of sake and Kaze no Mori, and then a pleasant distilled sake aroma that passes through the nose. It is a taste that cannot be easily described, but it is definitely a taste that you will get hooked on. According to the information from the brewery, it can be aged for a long time, so you can enjoy it for a long time.
Sake Mother: "Jar-brewed" "Trio of overlapping time" Sake Brewer
Sake Mother: "Mizuhata" brewed in a jar
Rice shochu: "Hi-no-Tori" aged in oak barrels
Sake: "Takacho" aged for more than 10 years
Ingredients: Rice (domestic), rice malt (domestic), Sake (domestic) rice shochu
Koji rice, Kake rice: Using dewy leaf wind produced in Nara prefecture, Mikazoe-mura
Alcohol content: 19
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かっしー
Iwanami's "Matsutake Mushroom Sake. This sake is made by dipping precious domestic matsutake mushrooms from Nagano Prefecture, which is said to have a poor harvest this season, in sake. I happened to find it and bought it immediately.
Since it was so special, I decided to enjoy it with grilled matsutake mushrooms.
I immediately opened the bottle. When I opened it, I could smell the good aroma of matsutake mushrooms. It is a nice aroma that reminds me of autumn, which is almost gone now.
First, we will drink it cold. The sake cup also has a nice aroma of matsutake mushrooms. When you drink it, the aroma of honjozo sake comes first, followed by the scent of matsutake mushrooms. There were some rumors that it was disappointing, but in a good way, it is a good matsutake mushroom aroma that betrays expectations. The quantity and quality of the matsutake mushrooms may have something to do with it.
Next was the hot sake. The aroma of the sake is more pronounced here and the scent of the matsutake mushrooms is a bit lighter.
We recommend drinking it cold (room temperature) by far. It goes well with grilled matsutake mushrooms.
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I got another super limited black from Tansaku, which I enjoyed drinking in the spring.
The aroma is moderately sweet. From the moment you put it in your mouth, a full, elegant, yet strong sweetness runs through your mouth at once. At the same time, it has a sharp aftertaste, so you can drink it as much as you want without feeling dull afterwards. As always, it is the best.
Here is the detailed information:
Junmai Daiginjo once-fired sake
Koji rice: Yamadanishiki produced in Hyogo Prefecture
Kake rice: Yamadanishiki produced in Hyogo Prefecture
Rice Polishing Ratio: 45
Alcohol Content : 16
Sake Degree: ±0
Acidity: 1.4
Amino acidity: 1.1
Yeast: M310
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かっしー
The aroma is uniquely sweet. The unique sweetness continues on the palate. It also has a little bit of Yamahai-like flavor.
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Denshogiku just arrived at izakaya this year. This time it is a very limited Orikarami Yamadanishiki 50 Junmai Daiginjo Unfiltered Nama-shu.
First of all, the bubbling sound when you open the bottle is exactly like champagne. You can tell how much gas is in the bottle.
The aroma is elegant and sweet. When you drink it, the mouthfeel is slightly carbonated and elegant, but the sweetness, which is also juicy and piquant, goes from your mouth to your nose at once. The instantaneousness from mouthfeel to aftertaste is astonishing. This is an amazing sake that is addictive.
PS: Toward the end of the drink, the oriji becomes more concentrated and a little creamier. The flavor is also more intense but not as kudos.
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I did not go to the Osaka Expo, but happened to get this collaboration sake from Shinzawa Brewing and the Expo. As expected, there was no super junmai daiginjo (1% rice polishing ratio), but the 50% rice polishing ratio is also good.
The website says, "A noble and sweet aroma reminiscent of ripe muskmelon passes through,
The aroma is similar to that of fresh white grapes or pears, and spreads over the palate. The wine finishes pleasantly with a fragile yet beautiful lingering aftertaste and refreshing acidity. How does it taste? The aroma is elegant and sweet. The sweetness on the palate has a juicy melon-like flavor characteristic of Junmai Daiginjyo. It has been a long time since I have tasted a Junmai Daiginjo with such a juicy sweetness. I was similarly impressed when I drank Mutsu Hachisen Junmai Daiginjo straight from the bottle a long time ago.
I was not particularly interested in the Expo, but I am grateful that this sake was born out of it.
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Yamamoto Wa-inn Junmai Ginjo aged for 2 years in oak barrels. Yamamoto is brewed in wine barrels and aged for two years.
The aroma is that of oak barrels. The mouthfeel has a unique astringency like red wine first, followed by the sweetness of the rice. Therefore, it is a perfect match for cured ham. It is best drunk with a glass of wine.
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The aroma is soft, and the softness continues on the palate, but the sweetness of the rice in the back of the mouth follows through on the taste buds. This sake can be enjoyed in many different ways.
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It is juicy on the palate, but not cloying.
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It has a junmai-like flavor, but also has the sweetness of rice.
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It has a freshness on the palate that does not feel like it is a sake made from a traditional sake yeast, and a slight sake yeastiness comes through on the palate.
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The palate tastes fresh junmai sake, but the mild sweetness of the rice can be felt through the taste.
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The aroma is pleasantly sweet. It is juicy on the palate, but without any unpleasant aftertaste. This is the taste of a natural hometown.
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A super-limited autumn bottle that I had been looking forward to.
The aroma of mansaku sake is wafted from the moment the bottle is opened. This is the good thing about sake in its original state.
When you drink it, a gentle sweetness runs through your mouth and up to your nose. It is really easy to drink and can be recommended for sake beginners.
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Fukkai, which I have heard so much about. First of all, the bubbling sound when the bottle is opened and the aroma has a nice winey feel. From the first sip, the acidity of the sake is like a gentle white wine, and yet the acidity is not too sharp, so it is not difficult to drink. The sweetness of the rice can be felt more firmly as the wine progresses, but there is no strange aftertaste.
*The rice polishing ratio is unknown, so it is not included in the tag.
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Surprisingly mild and easy to drink. Even the third glass is perfectly acceptable.
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