mirin
原料米 強力100%・精米歩合77%
29BY・使用酵母 酵母無添加
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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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mirin
原料米 山田錦・精米歩合90%
使用酵母7号酵母・日本酒度＋6
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🍶以前飲んで美味しかった日本酒を記録に
mirin
Raw rice: Yamadanishiki from Tokushima Prefecture
Rice polishing ratio 70%, 23BY, Sake degree +4
EVENT ## DATE 2011-01-01 ## TITLE Sake ## DESC Sake ## DESC Sake ## DESC Sake ## DESC Sake ## DESC Sake
The sake which I drank before and was delicious is recorded.
Japanese>English
mirin
原料米 海老名産山田錦100%
精米歩合 麹55 掛65・2011BY
日本酒度＋10
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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・精米歩合60%
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
mirin
原料米 雄町100%・精米歩合70%
29BY・使用酵母 7号・日本酒度+9
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🍶以前飲んで美味しかった日本酒を記録に
mirin
My own preference ★★★★★
Rice used to make the product: 100% Gohyakumangoku
Polishing ratio 75
15☆→Smooth on the palate, but with a light feeling. Fresh and slightly fruity, as is typical of nama-shu. Soft sweetness of rice, with a bitter aftertaste.
60☆→The same soft aroma of rice. The deep sweetness of rice is impressive from the moment you put it in your mouth. The mouthfeel is mellow while the lightness remains. The spiciness also increases, but the sweetness of the rice becomes even stronger and darker. It has a long and delicious aftertaste.
The sweetness and umami increase as it is heated up, and the taste is outstanding. The sweetness is stronger than that of strong Nakadorari. The image of Gohyakumangoku has changed a little.
Japanese>English
mirin
My preference ★★★★☆
100% Yamadanishiki
Polishing ratio 80
Sake meter degree +13
Room temperature→Dry but smooth on the palate. The palate is dry but smooth, with a full-bodied rice flavor, sweetness, and acidity in the aftertaste.
☆50→Heavier on the palate. The rice flavor and gorgeous sweetness are strong, and the soft rice sweetness lingers in the aftertaste.
60☆60→ More sweetness. even if the temperature is raised to almost 70, the umami does not fly away, but the sweetness may settle down a little. The balance is better than at room temperature, and the sake alone can be drunk all the time.
The exact same one for the second time. The overall impression is different, but I leave it as it was last time and this time as a record of that time.
Japanese>English
mirin
My own preference ★★★★☆
Polishing ratio 75
Sake meter degree +14
Room temperature → Dry on the palate. It has a rich rice flavor and a soy sauce-like aroma. The spiciness is restrained and there is no bitterness.
60-65☆→The overall dryness is still impressive, but the fullness of the mouthfeel increases. The sweetness is not so much, but the taste of rice. Sourness, bitterness, and pungency increase and become more powerful.
70☆→No way, the sweetness of the rice comes in a fluffy surprise at the end here.
The image of deliciousness is completed by heating it up. It is better as a food sake with meat or strong dishes than as it is.
Japanese>English
mirin
My preference ★★★★☆
100% Tamakae rice produced in Wakazakura-machi
Polishing ratio 75
Room temperature→Yogurt-like aroma with fruity notes. No gassiness, light but somewhat smooth on the palate. Fresh, banana and melon-like flavor. Later, there is a harsh pungent bitterness. The light sweetness is similar to that of Nakadaretsu, but the pungent bitterness is stronger.
☆ 50 degrees → Mellowness increases and the umami sweetness of the rice rises. The pungent bitterness in the aftertaste is calmed down.
60°☆☆☆60°→The initial aroma does not skip and it has a nice aroma. The sweetness of rice with a hint of cassis is impressive, and the spiciness is connected to the sharpness of the aftertaste. It can be enjoyed at both low and high temperatures, but we prefer it heated because of its great taste when heated.
Japanese>English
mirin
My preference ★★★★☆
100% Tamakae rice produced in Wakazakura-machi
Polishing ratio 75
Room temperature→Firm on the palate. Characterized by acidity and an aroma like Shaoxing wine, it is more umami than sweetness. It is not mellow and is generally refreshing.
☆ 50 degrees Celsius→The aroma, acidity, and umami become stronger, but the impression is that it is not enough.
60-65 degrees Celsius→The aroma is good and the flavor is concentrated without losing out on warming up. Personally, this is the most delicious temperature. Even if the temperature is raised, the overall feeling is dry, but the lingering umami flavor lingers in the aftertaste. It goes very well with meat, dark dishes, fried food, etc. Since it is a robust sake, it is better to drink it slowly and savor it during a meal than to drink it quickly and easily.
Japanese>English
mirin
My own preference ★★★★☆
Rice used: 100% rice produced by Shuku
Polishing ratio: 60
☆ 14 degrees → Slightly fruity, with a sweet aroma of rice.
The mouthfeel is impressive, round and mellow. It has a slight carbonation when opened, but it is soft and the sweetness and umami of the rice is amazing. There is no bitterness, and the taste is not too strong, but the acidity is moderate, so it is tasty without being overpowering.
It is more crisp at 10 degrees Celsius or lower, but I prefer 14 degrees Celsius.
Japanese>English
mirin
My preference ★★★☆☆☆☆
Fruity, nice aroma of rice. The taste has a strong umami and sweetness of rice.
The freshness remains, and the roughness such as bitterness is typical of new sake, but the taste is solid and delicious.
The label is also nice and the name "Fukubukuro" is exciting.
Japanese>English
mirin
My preference ★★★☆☆☆☆
Rice: Koshihikari produced in Tango
Polishing ratio: 60
14 degrees → Aroma is yogurt. The mouthfeel is light and clear. Hard water feeling. It is not fruity, but has the flavor of rice. It is good as a food sake, or just as it is, as it goes down smoothly.
Japanese>English
mirin
My favorite ★★★☆☆☆☆
Rice: Yosano Town
100% Celebration
☆ 15 degrees → Good aroma with a fruity flavor. Smooth on the palate. The taste is also peachy, but the sweetness and umami of the rice is well developed.
10 degrees Celsius or lower→Lighter with the same aroma and flavor. You can fully enjoy your preference depending on the temperature.
Japanese>English
mirin
何日かたつと後口の苦味がキツくなっていた。
mirin
My own preference ★★★★☆
New Sake
Raw material rice: Wakasakura-machi strong rice
Polishing ratio: 75
14 degrees Celsius -> Lightly cloudy. The mouthfeel is smooth, with a fruity aroma and a soft sweetness from the rice. A bit of spicy bitterness in the aftertaste.
50-60 degrees → Mellowness of mouthfeel becomes mellow, fruity taste disappears, and the rice taste and sweetness increase. However, the overall sweetness is not guttural, but soft and sweet like kompeito sugar. It is also impressive that the sweetness remains softly along with the pungent bitterness in the aftertaste.
Recommended temperature is hot, but it can be enjoyed cold or hot, depending on your preference.
Japanese>English
サケマルコ
鳥取県出身なので嬉しいです！！
フォローさせていただきます🙇🙇♀️
mirin
Takashi 様
初めまして、こんばんは。コメントありがとうございます。日本酒全般大好きですが、鳥取県の日本酒、酒蔵さんが大好きです(^^)よろしくお願いいたします(^^)
mirin
My preference ★★★★☆
☆ 14 degrees → Aroma of rice with sourness. Mild on the palate, with little sweetness and a strong taste characteristic of old sake, sourness and bitterness.
☆ 65 degrees → Swollen aroma of rice. The Shaoxing wine feeling has calmed down and the strength and umami sweetness of the rice has swelled up. The good parts of the wine have been increased. It is definitely best served hot.
Even when the temperature was raised to 70 degrees Celsius, the flavor was so concentrated that it did not lose out to the heat.
Japanese>English
mirin
My preference ★★★☆☆☆☆
Temperature at 14°C. Sweet aroma of rice with sourness. The mouthfeel is very smooth and mellow from start to finish, with no corners at all.
The soft sweetness of the rice and the fruity aroma can be enjoyed, with a slightly pungent aftertaste and a long aftertaste.
I had an impression from the label that it would be too pungent, so I was disappointed in a good way.
Japanese>English
mirin
My favorite ★★★☆☆☆☆
Rice: Gohyakumangoku produced in Kyoto
Polishing ratio: 65
Aroma of alcohol and rice.
Light but mellow. The taste is characterized by the umami and acidity of the rice. The back palate has a slightly pungent taste.
The umami is impressive, but not too strong, making it a perfect food wine to complement a meal.
Warming it slightly increases its umami, making it even more to your liking.
Japanese>English
mirin
My preference ★★★★☆
100% raw material rice
The mouthfeel is smooth.
The taste is characterized by sourness, with a strong rice flavor and acidity, and a slightly bitter aftertaste.
Taste to your liking.
Warmed to lukewarm (40°C), the umami and other flavors increase and become even more to your liking.
Japanese>English