Unspecified純米吟醸
ナガトミ
辛口。
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ナガトミ
Heated sake recommended by the store.
It is full and easy to drink.
Japanese>English
ナガトミ
It seems to be the most popular sake in Niigata (on the internet).
Typical Niigata dryness.
Label features.
Japanese>English
ナガトミ
It has a strong taste.
It tastes similar to unfiltered raw sake.
It has a little sweetness.
Delicious.
Japanese>English
ナガトミ
I have had Omachi before, but this is my first Bizen Omachi.
It has no aroma, but it tastes like a junmai daiginjo.
It is a little dry, but the lingering taste resonates for a long time.
Japanese>English
ナガトミ
When opened, it did not have the flavor of a daiginjo, but it gradually developed a delicious taste. I think the balance is good.
Japanese>English
ナガトミ
It is unfiltered raw sake, so it has a strong flavor.
I thought it would be tangy on the tongue because it is unfiltered, but it was not.
It does not seem to be fermented in the bottle.
Too bad!
It might be a little spicy.
Japanese>English
ナガトミ
100% Yamada Nishiki.
It has a high cost performance.
It is dry and refreshing when opened, but after a little time, it has a special Junmai flavor.
It is good for everyday drinking.
Japanese>English
ナガトミ
It is a little sweet.
It seems to be drunk warmed, but I drink it cold.
It is easy to drink.
It's good for people who like a little sweetness.
It is good for everyday drinking.
Japanese>English
ナガトミ
Taste typical of Junmai Ginjo. Sake-like taste.
Japanese>English
ナガトミ
Not much aroma, but you can taste the Junmai Daiginjo flavor. It was neither possible nor impossibly so.
Japanese>English
ナガトミ
Wine yeast brewing
Slightly different taste from sake, but unique and different from white wine.
No aroma
Rather dry
Basically, yeast only converts glucose into alcohol, so pure yeast is the same whether it is wine yeast, flower yeast, or the yeast designated for sake.
I still think that the unique flavor is caused by impurities from the breakdown of rice carbohydrates into glucose and amino acids from the amino acids broken down by enzymes other than koji or yeast (proteolytic enzymes) from the proteins contained in trace amounts when the rice is milled at a low degree.
I think this sake has a little acidity mixed in. This is probably what gives it its unique flavor.
Japanese>English
ナガトミ
light, refreshing and dry (taste)
Clear and dry
Easy to drink
No aroma
Tastes like something you can find anywhere
Japanese>English