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cru2_madzikichicru2_madzikichi

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Atagonomatsu
2(33.33%)
Banshuikkon
2(33.33%)
Zaku
2(33.33%)

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The origins of the sake you've drunk are colored on the map.
Akita
5(8.62%)
Kanagawa
5(8.62%)
Niigata
4(6.9%)
Iwate
3(5.17%)
Miyagi
3(5.17%)

Timeline

cru2_madzikichicru2_madzikichi
Mansakunohana吟醸原酒 かち割りまんさく
Hinomaru JozoAkita
4
cru2_madzikichi
As the name implies, this sake is drunk on the rocks with a pound of pounded ice. Perhaps because it is served over ice, it is less dry than the original sake, making it easy to drink for everyone. Even though it was my first time drinking this sake, I felt like saying to myself, "This is the best sake for summer.
Japanese>English
cru2_madzikichicru2_madzikichi
1
cru2_madzikichi
While eating tempura. Clean and dry with a sense of nostalgia. An orthodox style with an honest taste. I sometimes have an irresistible urge to drink something like this.
Japanese>English
cru2_madzikichicru2_madzikichi
3
cru2_madzikichi
Junmai Ginjo. Drank at a sushi restaurant. I had heard that it goes well with sushi, so I ordered it. It has a refreshing acidity, but the body is firm, and it goes very well with fatty fish such as seared toro.
Japanese>English
cru2_madzikichicru2_madzikichi
4
cru2_madzikichi
Junmai Ginjo. We order a lot of fish dishes. Drank small sips while eating sashimi and tempura. Refreshing but with a strong impact and depth of flavor. It is a perfect match from the first cup to the last, no matter where you bring it. You can drink this all the time.
Japanese>English
cru2_madzikichicru2_madzikichi
1
cru2_madzikichi
The sake's name comes from the rare rice of Yamagata. It has a gentle flavor. To put it bluntly, it is safe to say that this is a kind of compliment. It is light and well put together.
Japanese>English
cru2_madzikichicru2_madzikichi
1
cru2_madzikichi
It is easy to drink, goes down easily, and is good after the fourth or fifth glass. It is a sake that shines in the second half of the party, and of course, it is also good to put in an empty stomach. This basic Nichinichi is brewed with Yamada Nishiki grown under contract in the former Yoneda Village.
Japanese>English
cru2_madzikichicru2_madzikichi
Sogga pere et filsエロティック　ドゥー
Obuse WineryNagano
1
cru2_madzikichi
Sake made by a winery in Nagano Prefecture. The production is said to be very small. It is made using the traditional sake yeast. The first impression is that it is rich and robust, but it has a mild and smooth texture without any harshness. It has sweetness and umami.
Japanese>English
cru2_madzikichicru2_madzikichi
2
cru2_madzikichi
Local sake from Okunoto. I bought it before the earthquake and it had been sitting in the refrigerator for about 10 months. I think it has a slightly dry, old-fashioned taste. It has not been opened yet, but it has been a while, so I am not sure if it tastes the way the brewer intended it to taste. I wonder if the brewery is safe.
Japanese>English
cru2_madzikichicru2_madzikichi
吉野家本醸造生貯蔵酒
Hakuro ShuzoNiigata
3
cru2_madzikichi
Honjozo. After all this time, I still drink cold sake at Yoshinoya, a beef bowl restaurant. I drank it on an empty stomach in the morning. I don't know how it would be if I drank only this, but the bold flavor of the honjozo sake is as good as the beef dish, red ginger, and other strong flavored items. Good cost performance. Only at Yoshinoya!
Japanese>English
cru2_madzikichicru2_madzikichi
2
cru2_madzikichi
Junmai Daiginjo Kura no Nenrin, 180th anniversary sake. Rare Kinmon-Nishiki is used. It is sharp and dry, with a moderate acidity. It claims to have a muscat aroma, but I couldn't quite detect it.
Japanese>English
2

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