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Banana bread, cooked rice, cinnamon, walnuts
Slightly bitter aftertaste
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Apple, chervil, cooked rice
This is the first time I have had Manju since I started studying sake, and I thought it had a relatively mature aroma among Junmai Daiginjos, and as is typical of Niigata, it was light, dry, and sharp. It seems to go well with sashimi.
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Apples, grapefruit, chervil, cream, and freshly ground flour.
It is dry but gives the illusion of a hint of sweetness. It has a beautiful lingering taste and can be drunk even without an entrée.
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Ishizuchi純米吟醸 緑ラベル
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Apple, grapefruit, white dumplings, chervil, lime.
Dry but with a soft attack. We had it with leftover festive food, and it went well with both sweet and spicy foods without interfering with them.
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Shidaizumi純米吟醸 焼津 山田錦
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Even at lower temperatures, the Shizuoka-like isoamyl acetate aroma is pronounced. Banana, grapefruit, cooked rice, cotton candy. It is dry but has a mellow aftertaste typical of Yamada-Nishiki. A good marriage with New Year's stew.
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Kozaemon限定醸造 純米吟醸 信濃 美山錦
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Apples, grapefruit, chervil, top-grade flour, lime
I think it is typical of Miyamanishiki that the taste changes from a slight sweetness to bitterness in the mouth.
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It seems rather mild, perhaps because it was a bit too cold. Apples, bananas, mint, lime, and topical powder. Slightly dry. It also has a slight bitterness in the aftertaste.
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The nose has sweet nuances of apple, pear, white peach, and freshly pounded rice cake, while the taste is dry and slightly bitter, typical of Niigata.
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Kamikokoro特別純米 渚のうた
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Grapefruit, lime, chervil, and cooked rice. I thought the texture was light at lower temperatures, but as the temperature rose a bit, it thickened.
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Aizu凛 一回火入れ
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It has a simple aroma, such as banana bread and green bamboo, which is typical of Aruzoe, and a clean taste.
Japanese>English
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Although it is alsobeared, the extract is relatively rich and not too much like alsobeared. Grapefruit, apples, chervil, koshinko, and white dumplings.
Japanese>English
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There are notes of apple, pear, grapefruit, topknot, cotton candy, spice, and lime. The texture is thick with a slightly thickened viscous texture. It is sweet but at the same time acidic, so it is well balanced. It seems to go well with a wide range of dishes, from light to somewhat rich. However, as the temperature rises, the aftertaste of alcohol becomes a bit of a problem, so it would be better to drink it at a lower temperature.
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Hiraizumi山廃純米大吟醸 マル飛 限定別誂
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Sweet and sour with a slight greenness. It has nuances of green apple and pear. In the same direction, it would go well with vinegared food. Fish marinated in sake lees would also be good.
Alcohol content: 15%.
Acidity: 2.8
Sake degree: -18
Rice used: Momota (Akita)
Rice polishing ratio: 50
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Zaku純米大吟醸 槐山一滴水
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Concentrated extract content
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Zaku雅乃智 中取り 純米大吟醸
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At lower temperatures, aromas of grapefruit, apple, lychee, mint, and top notes. The subtle sweetness and acidity are well balanced. It has a higher level of concentration and a longer aftertaste than Honochi, but I think it has more bitterness in the aftertaste than Keizan Ichidokusui.
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Compared to Enochi. Honochi has no ginjo aroma and gives a strong impression of banana bread and cooked rice. There may also be a hint of white pepper. The texture of Honochi is more viscous and voluminous.
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Zaku純米吟醸 恵乃智
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Comparison with Honochi. The ginjo aroma is clearly different. Grapefruit, lychee, apple, joshin powder, lime. It is tasty enough, but the extract is different in richness compared to the premium range Keizan Ichidokusui.
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Rokkon純米吟醸 吟烏帽子 精米五十
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It has a gorgeous aroma of ethyl caproate, and its sweet flavor turns delicious in the mouth, with a long aftertaste.
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Banana bread, cooked rice, hazelnuts. The slight sweetness and acidity are balanced.
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