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Even though it is hiyaoroshi, it has a southern-like sharpness, with a slight bitterness in the aftertaste. I felt it was more sharp than usual Tokujun. Good as a food sake.
Japanese>English
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ぷぷ
It comes with a bang! I was drunk after the first sip 😂I personally don't have the image of the moderate flavor, drinkability, and sharpness of black beef (the specs are too different), but it was fresh. I have the impression that the sake wins unless it is very strong. It is a 50% Yamadanishiki Daiginjo, but I felt it was 7.80%.
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Rice is Omachi harvested in 2018 and Yamahai. Expect a lot of drinking. Almost no top notes, but when you drink it, it has a strong umami and lactic acidity. There is a lingering aftertaste, but it is not a bad smell of sake or unpleasant. As the label says, it goes well with strong meals and can be drunk by itself.
Japanese>English
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It is a shochu, but since it is made from the sake lees of Mu Kyu Ten Shizyo, it is posted at ☺️50% polished rice and made from Mu Kyu Ten Shizyo's sake lees, which is a raw brew, the aroma of lactic acid, bitterness and grassy aroma is impressive. After the aromatic and slightly sweet taste, I felt a complex aftertaste ✨When mixed with water, the ratio was not good or it was blurred. I preferred it straight and slow.
The brewery's message "We don't just look at rice from the sake perspective, we want to create the best possible cycle for the sake, the sake lees, and the community" is also very nice 🥲I heard that sake lees are mostly thrown away as industrial waste now, unlike in the past. I sometimes buy sakekasu, but I wanted to continue doing what I can.
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I went on a trip to Izumo to visit this brewery and the Tenju no Kura. ☺️ The one I bought was of course an Izumo exclusive. This one was on display next to the cash register. I was attracted by the freshness of the bottle, so I didn't check if it was a limited edition or not.
It tasted like a combination of the refreshing taste of honjozo and the freshness of nama. It has a good amount of freshness, but it's also very sharp 💙.
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Izumofuji特別純米 生原酒
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As the back label says, it was a different Izumo Fuji, as robust as a summer cloud 😋 Natsu, also a good name 🌞.
I matched it with Ootoro on the first day, but both were strong and fought each other. The sweetness was so strong that I got tired of drinking it and carried it over to the second day. On the third day, it was very drinkable on the rocks.
It may not be what the brewery intended, but we enjoyed it with a sense of change 👐.
Japanese>English
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Izumo's new rice Izumo Kitayama water Traditional techniques of the Izumo toji (toji) Sake of joy that conveys the joy of the birth of new sake to the land of Izumo (from the back label)
Toji Kojima of this brewery is very philosophical✨.
The mouthfeel is balanced, with a hint of rice on the nose and a hint of spice on the palate. The top nose has a slight rice aroma. The taste is fresh, sweet and bitter, all just right! Not too sharp, not too plain, not too flashy. It is not too sharp, not too plain, and not too flashy, but it fills the heart.
I thought I was drinking it slowly, but it was 720ml before I knew it. ☺️
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Haneya特別純米 瓶燗火入
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The top aroma is grapefruit! It is more refreshing because it was served on a hot night reminiscent of early summer. When you drink it, the mild umami spreads softly and then breaks off. I don't remember it having a lingering aftertaste. It went well with food.
Japanese>English
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This sake was recommended to me by a liquor store that seems to be the only store in Tokyo that carries it.
After a faintly sweet aroma and a smooth, almost disappearing mouthfeel, it was followed by a bitter taste? Cemedine? A peculiar lingering taste. However, as you continue to drink, this point becomes less of an issue, and the taste opens up, or perhaps it is a well-balanced taste. As a food sake.
It is not like a junmai sake in a good way ✨.
Japanese>English
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The clean, single letter "Minami" and the green label 💚 and above all, the "Betsuatsurae" attracted me, so I bought it without hesitation. The first aroma is slightly sweet like muscat. When you drink it, it has a freshness and sweetness in the back. It has a dry southern impression, but this is a different kind of spiciness and umami. It has a nice sharpness, but it also has a nice lingering aftertaste that calls for the next cup. It has a freshness that makes you wonder if it is fresh or not. It also has a freshness that makes you think it is fresh. I had it two weeks in a row.
Japanese>English
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The rice polishing ratio is 50% for koji rice and 60% for kake rice. The initial aroma is slightly sweet, and it comes in quickly, and when you drink it, it is refreshing even though it is fire-brewed! At the same time, the umami spreads and disappears quickly.
The lingering aroma is gentle without being too sharp. It is delicious 🤣Enjoy it by itself or during a meal. And it is labeled as "domestic rice" and does not seem to be suitable rice. Still very 💕 to me!
This is why you have to drink sake to understand. I will be a repeat customer. 😋
Japanese>English
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I took on the challenge without any previous knowledge. Maybe because it is 55% Miyamanishiki? The aroma is mild for an unfiltered sake, and does not change much even at room temperature. The aftertaste is slightly bitter. The next day, the richness and sweetness increased. The sweetness seems to have increased. I think I like Zanzou Hourai better even if it is the same Kanagawa sake. I will enjoy more Kanagawa sake 😋.
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Yoemon雄町無濾過生原酒
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On the first day, there is a slight fizziness and strong acidity typical of this brand, as the temperature rises, the Omachi-like richness comes out, and the aftertaste is sharp and slightly bitter. It is my favorite aftertaste.
On the second day, the acidity remained the same, but the sweetness came out. Paired with chicken liver patties, no problem! Even when heated, the acidity remained, and in a good way, the alcohol smell was like a sake.
It has a wide range of temperatures to enjoy and is one of my favorite brands to drink again 😋✨.
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At the Hiroshima Antenna Shop. I was torn between Takekizuru and Tomikyucho, but I went for this one because it seemed more like a local sake. I was attracted by the pop-up saying that it looks great warmed up. It was a cold day and I wanted to warm up the sake. ☺️
I started with it cold. It had a gentle aroma of rice, a slight umami flavor, and was easy to drink without much acidity. Mmmm.
I immediately tried heating it up, which was my main goal. It was a big change! It became full-bodied and acidic, and could be served by itself or as a mealtime drink.
It is not the kind of sake with a strong mirin flavor, but it goes well with dishes with strong flavors.
Japanese>English
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I was curious about this one since "Shun Shiboritate" at the end of the year at the Niigata Antenna Shop. This time, I found a Yamahai Zukuri, which I like, and tried it. It is not flashy (not that I am looking for it 😅), but it has a slight aroma of rice, and when you drink it, the sweetness and acidity cut through. Even at room temperature, the lactic acidity characteristic of Yamahai is not strong and remains elegant. It was gone before I could warm it up, but I'm glad I did!
Japanese>English
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For eels for Doyou! Please note that it is out of season😅
I like eels, but I don't dare to eat domestic eels, and I'm not so sure about eating foreign eels either. I have had Junmai before, but this one is darker and has a lingering umami taste. I had it at a corner bar, and it went well with the hot pepper snack you can buy at the cash-on counter (lol).
This is my second time drinking this sake, but the first time was on my birthday when it was bottled, so I felt like I was destined to drink it. ✨🤣
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The top aroma is not rice rice like candy? The aroma is slightly sweet. When you drink it, it still has a slight sweetness and is fresh and sharp. Tamakae is said to have a "hard taste," but I wonder if this is what they mean 🙄 There is also a slight effervescence, which is enjoyable only when it is fresh. The aftertaste is a bit bitter, which I like.
On the second day, it smelled like alcohol, but it stabilized on the third day.
I've been drinking too much lately, so it took me more than 2 days, which is unusual😅.
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I was wondering what the name of this sake was 😅but a sake store owner who knows the brand well told me that it is not the so-called "ominous god of death" but "Shinigami" from a popular rakugo storytelling performance. The ending may differ depending on the performer, but it doesn't seem to be the disturbing sake I thought it was. The four-pack is "Ura Shinigami" and the one-pack is "Shinigami. The "Shinigami" is a single-bottle because it is said to be liked or disliked by different people, while the "Ura-Shinigami" is easier to drink than the "Shinigami. I'm confused with the image.
As a result, "Shinshin" reminded me of Kikuhime, with a sense of maturity and a strong mirin (sweet sake) flavor. But it has a nice sharpness. It is certainly a sake for different tastes. And "Ura Shinigami" has a sweet flavor and sharpness that is not like a daiginjo, in a good sense. The unique alcohol taste was felt at room temperature, but it was taken as a characteristic of the naming, and it became a food sake. It goes well with a meal with a strong flavor.
I thought Shimane sake would be more like Tenjyu or Kirei-me, but I had a shallow image 😆.
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Sake brewed by brothers in Hatsu-Nagasaki, Fukuda Sake Brewery. It is freshly brewed sake. I like the elegant atmosphere of sake with a hint of sake. It's not for everyone, though.
The first aroma is soft rice aroma, and when you drink it, you can feel the tangy gasiness and the sweetness that is not too assertive, and it has a good sharpness! It's juicy and tasty, perhaps from the sake's haze! I'm glad to hear that the Kasumi was limited edition 🎉I could enjoy this sake on its own ✨.
Japanese>English
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The future of Omachi is brewed by Gozenshu
I was attracted to this catchphrase and wanted to try Bodai Moto. I had been disappointed with another Bodai-moto, Takacho, before, so I was expecting a softer Bodai-moto 😂.
From the cold sake. Mild aroma. Sweetness, umami and acidity in the mouth. Sourness in the aftertaste, but it quickly wears off. At room temperature, it has a strong lactic acidity derived from linden. The aftertaste is a bit like yogurt. When heated, the complexity of the flavor increased. A sake with many elements that increase (change) its umami. Omachi, Bodaimoto, it was a sake that expanded the world of sake ☺️.
Japanese>English