nekopanda
This, this, this! This is what it should be. It's hiya now, but I'm going to try heating it up. Even daiginjo should be heated.
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nekopanda
When slightly heated, the aroma is like a wooden barrel, and the full sweetness spreads and the sourness comes later. I think I would serve it with saikyo pickled fish.
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Shimeharitsuruしぼりたて生原酒
nekopanda
The one you can't go wrong with every year.
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Tamajiman純米吟醸 雄町
nekopanda
When drunk chilled, it is easy to forget that it is a draft sake.
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nekopanda
Since it was a Niigata sake earlier, it feels a little more robust. The acidity, unique to junmai, is just right for the second cup.
I would like to see you serve it with something like leek nuta.
Japanese>English
nekopanda
This is Niigata's food sake.
It can be served cold or hot.
The rice used for the sake is not disclosed, and the only data available is the alcohol content.
It's a good idea to try it first. It's a good thing that the sake is so clean.
I heard that most of it is consumed locally, so I had to order it from my relatives in Niigata, but this was the first time I got it from a store in the city center.
Now, let's have it with some salted salmon (delusion, I can't even get this one).
Japanese>English
nekopanda
The best sake of the last few years!
It can be served cold (10℃) or hot (50℃).
The rice is so rich that I would like to use the word "dairy" to describe the taste.
The label says "Terroir of Shinshu Omachi.
We hope that the taste will not change and we will be able to enjoy it next year as well.
Japanese>English
nekopanda
The freshness of freshly squeezed sake is followed by Sawanoi's typical sourness and soupiness.
It makes me want to drink it outside with white breath even though it is winter because it reminds me of the Ontake Valley where the brewery is located.
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nekopanda
You have to go to Kanagawa or Shizuoka area to drink it! The warmed sake is brilliant.
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nekopanda
The delicious taste of rice and the sharpness ❤︎︎︎.
It is a cup of Yamagata's beauty with a gourmet's face.
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nekopanda
Soft but firm taste.
100% Toyobai rice
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nekopanda
I've never seen this brand before. 、、、、
The acidity is very strong. It is suitable for a mealtime sake.
It can be served cold, at room temperature, or lukewarm.
Japanese>English
nekopanda
There are many different types of sake in Yamagata, but for some reason, Dewazakura has an image of being an uriji-bijin (a beautiful woman).
Unfiltered, unpasteurized sake, Dewazanbara rice, Olise Yamagata Koji, Yamagata yeast.
Japanese>English
nekopanda
21BY Fresh.
It has a dignified clarity as described in the enigaki.
It has a dignified transparency.
However, it is not too smooth, and the fullness of Junmai makes it a good sake for drinking at home.
Japanese>English
nekopanda
It's a little fizzy, with a muscat-like aroma, followed by a sizzling rice flavor that makes me think I don't need any snacks.
It's good to have freshly pressed.
Japanese>English
nekopanda
21BY
This is a new sake.
It is nice to have a freshly brewed sake made from the rice of the year.
It has a good amount of rice flavor, sweetness, and acidity, and goes very well with boiled sweet potatoes.
Japanese>English
nekopanda
One bottle this year, too...
It won't fit in the fridge, but...
It's good to know that it's been brewed after the label change. I liked it better when it was unpasteurized, but it makes me think of the Alps when I drink it.
http://www.hakuba-highland.net/news/detail.php?id=119
Japanese>English
nekopanda
Two years storage
The balance of sweetness, spiciness and sourness is very good.
The milky aroma at the beginning of drinking and the rice-like feeling that makes you want to say "rice-like" are also good.
I wonder what goes well with it.
Japanese>English
Hanagaki冬のしぼりたて
nekopanda
It's fresh.
Honjozo is also good.
Japanese>English
nekopanda
A flower after a long time
The shop said the Daiginjo has been in cold storage for two years.
Aside from the production, this one has a lot of flavor.
The costumes are good.
You don't have to feel guilty about drinking Daiginjo while eating.
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