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cru2_madzikichicru2_madzikichi

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Timeline

cru2_madzikichicru2_madzikichi
Daishichi雪しぼり 本醸造生原酒
Daishichi ShuzoFukushima
5
cru2_madzikichi
Daishichi is made from the original sake yeast. It has a freshly squeezed, intense flavor and a sweet and sour taste that runs down the tongue. The taste is strong and dense. Of course, it needs to be refrigerated. In case you are wondering, the first bottle I bought was left at room temperature for three days. The taste was still somewhat different. I write this as a reminder of the good memories of nama sake and a warning for the future.
Japanese>English
cru2_madzikichicru2_madzikichi
3
cru2_madzikichi
Whether cold or hot, it goes down your throat easily and you can't stop yourself from drinking. It goes down your throat smoothly, and you can't stop pouring the sake. Always delicious sake.
Japanese>English
cru2_madzikichicru2_madzikichi
Tenjomugen大吟醸原酒超辛口
Nakayu ShuzotenMiyagi
3
cru2_madzikichi
The sake has the typical drinking power of a super-harsh sake, but the daiginjo quality that goes down the throat smoothly and refreshingly comes into play. This is the first sake I opened on New Year's Day.
Japanese>English
cru2_madzikichicru2_madzikichi
1
cru2_madzikichi
Mild taste. It has a deep and rich flavor. It has a faint golden color. It is delicious lukewarm or cooled to room temperature. It goes well with seafood broth. A partner for all kinds of Japanese food.
Japanese>English
cru2_madzikichicru2_madzikichi
Miyosakaeもろみあらごしどぶ
Kitajima ShuzoShiga
3
cru2_madzikichi
It is characterized by a non-habit, mellow sweetness and a hint of sourness. It has a light and pleasant mouthfeel for a muddy unrefined sake, which may be because it is strictly a "muddy unrefined style" that has been roughly filtered. It is like drinking yogurt.
Japanese>English
cru2_madzikichicru2_madzikichi
3
cru2_madzikichi
Going back to the basics, cold sake at a heated room temperature. I was relieved to find this wonderfully safe sake. It is always a familiar and ordinary sake. The kabayaki was well complemented.
Japanese>English
cru2_madzikichicru2_madzikichi
2
cru2_madzikichi
Ginjo. This is an original brand by Sendai cuisine restaurant Tanke Shonta, which consigns production of this sake to a long-established sake brewery in Shinano. The flavor is a duet of gorgeous fruity aroma at first, followed by a thick core-like body.
Japanese>English
cru2_madzikichicru2_madzikichi
Zao純米酒Ｋ
Zao ShuzoMiyagi
3
cru2_madzikichi
It has a rich flavor with an elegant and refreshing aroma and sharpness. It goes well with meat dishes and soba noodles with sweet and spicy broth.
Japanese>English
cru2_madzikichicru2_madzikichi
2
cru2_madzikichi
The standard of Drunken Whale. It has a sharp acidity and umami. When served cold, you can enjoy the impact of the cutting flavor, and when served hot, the good aroma that has been hidden rises to the surface. Good for warming up in the coming season.
Japanese>English
cru2_madzikichicru2_madzikichi
4
cru2_madzikichi
Junmai Unfiltered Nama Sake. I bought this new sake as a souvenir from Iwakuni. The fresh fruitiness of the sake is so strong that the hand that picks up the sake cup goes right along with it. The pleasant hint of aroma that rises.
Japanese>English
cru2_madzikichicru2_madzikichi
1
cru2_madzikichi
A delicious sake with a broad palate. It is a very solid sake, which I think even a girl of her age could enjoy. The body, or rather the drinking experience itself, is honestly in the modest category, but even so, it is not too much on the fruity side, and the balance between the two is superb.
Japanese>English
cru2_madzikichicru2_madzikichi
2
cru2_madzikichi
Junmai Genzake super-harsh. Exclusive to Enshuya Sake Shop in Sagami Daisen. The famous water from Mt. Daisen is used in the brewing process, and it has a gorgeous, angular aroma with a solid umami flavor. Although it is a strong sake at 17 degrees Celsius, it does not give the impression of being a strong sake, and even has the flavor of a bad man's sake. You can never go wrong with Oyataka's original sake.
Japanese>English
1

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