miz_hiro12
This sake is made from "Gohyakumangoku", which is a sake made in the brewery.
It is made from Gohyakumangoku, but it seems a little heavy.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
miz_hiro12
I came to Nagasaki on a business trip, so I had a stable of Tobiran Classics. Along with Nagasaki's local fish and oden, which is boiled in whale and fish broth.
Japanese>English
miz_hiro12
It is a raw sake, unfiltered, raw sake, Asahi rice. It is a somewhat chaotic sake with a low alcohol content. However, the taste is excellent.
Japanese>English
miz_hiro12
Hitogochi is used. Summer Ginjo.
It has a strong alcohol taste. The aroma is gorgeous. It has a summer sake feel to it. However, many people may not be comfortable with the alcohol taste.
Japanese>English
miz_hiro12
The mellowness of the Yamada-Nishiki betrays it in a good way.
Japanese>English
miz_hiro12
Hitomebore grown by local high school students is used. Surprisingly strong acidity.
Japanese>English
miz_hiro12
It has a sharpness but goes in quickly. The attack is fruity, with a strong sharpness coming later.
Japanese>English
miz_hiro12
Gintome is used. Surprisingly strong sharpness.
Japanese>English
miz_hiro12
Sake with a strong sharpness and umami flavor. It has a spiciness that is rare among Hiroki sakes.
Japanese>English
miz_hiro12
Ihyakumangoku, Kyokai 901 yeast.
I was prepared for it when the store owner told me there was no sweetness at all, but it is actually a very excellent sake with low alcohol and lingering umami. Super interesting. You have to go to a local store to drink this kind of sake.
Japanese>English
miz_hiro12
Unlike most unfiltered raw sake, this sake is not spectacular, but it has a hint of something more. I thought it was of a high level that it was not just a light sake.
Japanese>English
miz_hiro12
Strong fruity. Polite sake.
Japanese>English
miz_hiro12
I wondered what would happen if Tosatsuru, a mainstream dry rice brewer, brewed Akebono and Matsuyama Mitsui, two rice varieties that produce a relatively umami flavor.
It may be surprisingly well-balanced. The astringency is a little strong. It may not be suitable for those who like modern sake.
Japanese>English
miz_hiro12
A chaotic combination of Miyamanishiki, Yamae Nishiki, and Yamada Nishiki. Moreover, it is Yamahai. It has a strong lactic acid flavor and a fruity aroma. It is not suitable for light white sashimi, but would go well with yakitori and other dishes.
Japanese>English
miz_hiro12
It has been a long day, but the taste is as good as it gets.
Japanese>English
miz_hiro12
Made with Shiga's sake rice, Ginbukiyo. Surprisingly refreshing. But not too alcoholic and mild.
Japanese>English
miz_hiro12
Shiga's sake rice, Ginbukiyo, is used. Laughing Shiki is not to be missed.
Japanese>English
miz_hiro12
旨み強め。