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🍶以前飲んで美味しかった日本酒を記録に
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原料米 強力100%・精米歩合70%
27BY・日本酒度+11.3
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🍶以前飲んで美味しかった日本酒を記録に
mirin
原料米 五百万石100%
精米歩合75%・26BY
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🍶以前飲んで美味しかった日本酒を記録に
mirin
原料米 強力・ 精米歩合70%
24BY・日本酒度＋9.5
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🍶以前飲んで美味しかった日本酒を記録に
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Purchased again, this time by the bottle.
The ooze that remains a little at the bottom of the bottle is not mixed (second photo on the left) → clear, fruity and sweet, with little pungency and bitterness.
Mixing (2nd photo on the right) → Rice sweetness becomes stronger, and there is a bitter pungency in the aftertaste.
Both are delicious in their own right, but it is better to mix them for hot sake.
Also, if the temperature is raised to 70°C, the sweetness becomes stronger and a little sourness enters the taste buds, while the mouthfeel is refreshing.
The lingering sweetness was the strongest at 70°C, but if you want to drink it at 70°C, I prefer the regular strong junmai sake that has been hi-nated.
Strong Nakadareki also has an impressive sweetness of rice, but it seems sweeter than Gohyakumangoku Nakadareki, perhaps because it has a stronger pungent bitterness than Gohyakumangoku.
Japanese>English
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原料米 玉栄・精米歩合65%
27BY・日本酒度＋14.5
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🍶以前飲んで美味しかった日本酒を記録に
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My preference ★★★★☆
100% Gohyakumangoku rice produced in Chiba Prefecture
Polishing ratio 55
Unlike the label and the impression of the rice polishing ratio, this sake has a strong sense of mature sake, with a strong sense of rice.
Room temperature→Aroma like soy sauce or Shaoxing sake. Light but mellow on the palate. The umami comes strongly, followed by a little acidity and later sweetness. The mouthfeel is like maple syrup and has a long aftertaste.
☆ 50-60℃ → Clearer than room temperature, but highly aromatic. Mouthfeel is more mellow while the base remains light. The mouthfeel is light, but the base is mellower and more rounded. The taste is like Shaoxing wine and dried fruits. It has a strong umami at room temperature, but warming it up opens it up even more. It goes well with simmered dishes and dishes with strong flavors.
Japanese>English
mirin
原料米 若桜町産玉栄100%
精米歩合70%・29BY・日本酒度＋11
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🍶以前飲んで美味しかった日本酒を記録に
mirin
原料米 福岡県糸島産山田錦100%
精米歩合60%
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🍶以前飲んで美味しかった日本酒を記録に
mirin
原料米 庄内町産米 亀の尾100%
精米歩合40%・日本酒度＋5
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🍶以前飲んで美味しかった日本酒を記録に
mirin
原料米 兵庫夢錦100%
精米歩合55%・25BY
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🍶以前飲んで美味しかった日本酒を記録に
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原料米 滋賀県産山田錦6%(酒母)玉栄96%(もろみ)・精米歩合50%・28BY・日本酒度＋4
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🍶以前飲んで美味しかった日本酒を記録に
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My own preference ★★★★★
100% Aomori Prefecture Hanafukiyuki special grade rice
Polishing ratio 55
☆10℃→Fresh and sweet aroma. Smooth on the palate. The soft sweetness of the rice is impressive, but there is a fresh, slightly pungent aftertaste that disappears quickly.
15-20☆→The mouthfeel becomes more languid, and the sweetness of the rice becomes more intense. However, it is not harsh and is like a light syrup. There is a little bitterness in the aftertaste, but the sweetness of the rice lingers longer and the umami is also released through the nose. I prefer this temperature.
The impression is that it goes well with light sashimi and light dishes. The name and label are spring-like, and the sake is delicious.
Japanese>English
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原料米 山田錦100%・精米歩合55%
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🍶以前飲んで美味しかった日本酒を記録に
mirin
精米歩合70%
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🍶以前飲んで美味しかった日本酒を記録に
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原料米 改良雄町・精米歩合60%
29BY・日本酒度＋7
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🍶以前飲んで美味しかった日本酒を記録に
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精米歩合65%・18BY
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🍶以前飲んで美味しかった日本酒を記録に
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一文字シリーズ
原料米 阿波山田錦・精米歩合55%
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🍶以前飲んで美味しかった日本酒を記録に
mirin
原料米 山田錦100%・精米歩合60%
24BY・日本酒度＋5
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🍶以前飲んで美味しかった日本酒を記録に