はがね
Long time no post!
This was an elegant sake, not too sweet, not too spicy, slightly mellow and easy to drink!
100% Gohyakumangoku
Sake ratio 55
Japanese>English
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はがね
This is a local Hyogo sake that I purchased on my way back home!
You can feel the hot spiciness that you can find in other Nada sakes.
It has a hot spiciness that can be felt in other Nada sakes, but it may be less alcoholic than other sakes.
The alcohol content seems to be low, so it is good for evening drinks when you don't want to get too drunk!
Light and dry
I heard it is characterized by its fruity taste,
I didn't feel it that much.
Rice polishing ratio 57
Sake strength 13.5
Sake degree +1
Acidity 1.1
Amino acidity 1.1
Japanese>English
はがね
A little excited, I went for my favorite Junmai Daiginjo from Kamo Kanehide!
The aroma is gorgeous, as is typical of Junmai Daiginjos, but not too assertive.
In the mouth, it has a sweet apple-like aroma, followed by a strong but deep flavor.
It has a delicate aftertaste.
Delicious.
It is a good, slightly dry sake with not too much sweetness.
I think Ottersai is the benchmark in my opinion,
I think it has a more profound flavor when compared to 30%9%.
I would like to lay it down for a bit and enjoy it sipping. ☺️
Japanese>English
はがね
This sake is made by Shirakiku Shuzo in Takahashi City, Okayama Prefecture.
It is a nigori sake that tends to be sweet, yet very spicy in spite of its shwashiness!
The aftertaste is also rich with acidity and complex flavor. Very tasty.
How was it made in the ikuhashi-zukuri style? 🧐
However, I found it hard to recommend this sake to people who are not used to sake. It is deep.
Sake degree +13.5 Acidity 2.1 Amino acidity 1.9
Japanese>English
はがね
Drinking started a week ago!
Yonago horse mackerel fishing Neighborhood sake
Smooth and full of flavor
Junmai Ginjo with a San-in character!
The horse mackerel caught was also delicious!
Japanese>English
はがね
For better or worse, this sake is not like a Junmai Daiginjo!
It is not as flamboyant, and seems to be a sake that is very typical of sake.
A series of sake tasting at Yonago!
Japanese>English
はがね
Gassan and Ura-Gassan in Yonago
I think Urazukiyama is sweeter.
Junmai Ginjo Daiginjo feeling
My sense of smell is still not cured😭
Japanese>English
はがね
This sake was brewed by Ume Nishiki, a sake brewery in Shikokuchuo City, Ehime Prefecture.
It is also the first sake brewed from Shizukuhime sake rice, and uses a flower yeast isolated from Delphinium cherry hime!
I may be biased, but it has a slight flowery sweetness on the palate with a pleasantly sharp and pungent finish.
Unfortunately, I think my sense of smell is slightly impaired after the Corona.
How about drinking alcohol and sniffing incense and still smelling the same? 😅
Shizuku Ehime 100%.
Sake degree +3.5
Acidity 1.6
Amino acidity 1.5
Japanese>English
はがね
Sake from Miyoshi City in the mountains of Hiroshima!
Literally refreshing and full-bodied!
The diversity of sake is really wide.
The only way to remember 💦 is to post it.
100% Shin-Senbon
Sake degree +4
Acidity 2.4
Amino acidity 1.8
Association 701
Japanese>English
はがね
I got this sake yesterday from a neighbor of Amego no Tsuki!
I think "deep flavor" is the best word to describe this sake.
It is like a refined sake! If I were to use it as a food metaphor, would it be grilled fish? (Mysterious expression).
In terms of compatibility, I would say it goes well with meat and fish dishes.
I think it goes well with both meat and fish dishes.
Hachitanishiki 100, ratio 55 +5 1.5
Japanese>English
はがね
This is Aihara Shuzo's version of Ugo no Tsuki Omachi!
A fruity but not overly floral daiginjo with a complex aftertaste. It may go well before or after dinner!
Yumachi 100, ratio 50 +2 1.4
As I was drinking, I suddenly thought about the difference in sake rice. There are only a few brands that I have yet to try, but I feel that Omachi is characterized by its fullness.
Living in western Japan, I feel that I naturally tend to choose Yamada-Nishiki and Omachi, but I would like to try sake made with Gohyakumangoku and others!
Japanese>English
はがね
First time in Yamagata, first time in Izuhazakura, first time in Snow Goddess!
I instantly felt the difference from the Junmai Daiginjos I have had in the past.
It was another first for me.
Ice cream? Vanilla feeling? It is delicious.
It seems to have a piercing coolness.
Sake is so deep.
Degree 16 degrees
Sake degree -3
Acidity 1.3
Japanese>English
はがね
Sake limited to 3 sake stores in Hiroshima! Purchased at Sake Sho Yamada!
This is probably my favorite junmai sake I've ever had, including the cosmetics.
The mouthfeel is smooth, refreshing and gorgeous.
The aftertaste has the depth of a junmai sake.
It also leaves a melon-like freshness at the end.
I am happy from Monday.
Hachitan-Nishiki (Kure Miki rice) produced in Kure City, Hiroshima Prefecture
60%.
+3
1.5
16% abv.
Japanese>English
Hakutsuru特別純米酒 特撰 山田錦
はがね
Hakutsuru, which I used to drink occasionally when I was at my parents' house and was not fond of sake. It is a local sake with a nostalgic taste. I wonder if my father used to drink it too.
The impression of spicy and alcoholic taste is still the same, and I remember the part of the taste that I was not good at.
Now that I am used to sake, the light flavor goes well with meals and I enjoy it even more.
Lemon sour in my early 20s
Beer in my late 20s
Sake in my early 30s
What will I be drinking in the future?
Japanese>English
はがね
Sake that is not flamboyant but calm.
It has a clean mouthfeel and a standard, flavorful aftertaste.
Not much acidity. It is a sake that I would like to drink as a food sake.
Rice: Gohyakumangoku (produced in Niigata Prefecture), Yamadanishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture)
Rice polishing ratio 55
Alcohol 15%.
Sake degree +2
Japanese>English
はがね
This sake was made by Konishi Sake Brewery, which is considered to be the birthplace of sake and is located near my hometown!
It was a delicious sake, very easy to drink but not too sweet.
After a modest melon-type ginjo aroma, it had a deep flavor.
It seems to go well with meat dishes!
Even if it is not junmai, it is still delicious.
I haven't had much sake from Hanshin since I started liking sake,
I want to dig deeper.
Japanese>English
はがね
Sake in Hagi is good everywhere!
I drank Nagato Kyo, which I bought on a trip to Hagi and brought back.
This sake also does not have much of a ginjo aroma,
but you can taste the rich flavor.
It may be due to the type of sake I chose,
but it may be due to the type of sake selected.
Choyo Fukumusume Nagato Kyo Toyo Bijin
Abu-no-Tsuru, which I drank at the bar. All of them were delicious. I would like to try other sakes.
GI Hagi
Iwasaki Sake Brewery Choyo Fukumusume Hagi City
（Okazaki Shuzo Brewery Nagato Gorge
（Sumikawa Shuzo Brewery Toyo Bijin
Nakamura Shuzo Co.
Yachiyo Shuzo (Name) Yachiyo, ROOM
Abu-no-Tsuru Shuzo (Shisui) Abu-no-Tsuru, Miyoshi
Japanese>English
はがね
Okayama Kuramoto was the second brewery besides Gozenshu!
The taste is mellow and very deep.
The taste is mellow and very deep, with not so much ginjo aroma and a modest floral note.
I have an image of Omachi when I think of Okayama,
I heard that Akihikari is a type of sake rice.
It was also the first time for me to drink Hakuto yeast.
The more I drink, the more I realize that the world of sake is very deep.
The degree of alcohol is 16.5 degrees Celsius.
Okayama Hakuto Yeast
Polishing ratio: Koji rice 50, Kake rice 58
Akihikari
Japanese>English
はがね
Nostalgic sake from the northern Kanto region in Hiroshima.
Gorgeous ginjo aroma of apples, clear sweetness.
I couldn't find out the acidity, but it seemed to be around 1.5-2? I couldn't find the acidity level, but it seemed to be around 1.5-2.
I think it is a refreshing sake that would go well with white meat fish!
Koji rice/Kake rice: 50 Yamadanishiki/60 Kame-no-o
Degree of alcohol content 14
Nama yeast, unfiltered unpasteurized sake
Japanese>English
ジェイ&ノビィ
Good morning, Hagane-san 😃.
Have you lived in northern Kanto?
Senkou is delicious no matter where you drink it 😋.
Japanese>English
はがね
Thank you for your comment, Jay & Nobby! It was in Saitama, but I was running around the northern Kanto area for three years in sales until four years ago. The taste made me wish I had fallen in love with sake earlier lol.
Japanese>English
はがね
Purchased on a bullet trip to Hagi City.
I was not expecting sake, mainly because of the Matsushita Village School, but it is so good!
It has just the right amount of acidity and mellow flavor.
The ginjo aroma is not too assertive only at the moment you put it in your mouth. I think it is a versatile sake that goes well before, during, and after meals.
16% abv.
Yamada-Nishiki (Hagi City)
Sake degree: 3.0
Acidity: 1.6
Japanese>English