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Despite the fact that it's so smooth
Sweet and sour and juicy!
Cold sake with cheese.
Japanese>English
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Angeitora Junmai-Ginjo
It was given to me a month after I opened the bottle.
(I'm sure it has changed a lot since I opened it...)
Drinking mouth is a little bit clear.
Melon-like aroma, juicy and sweet.
Japanese>English
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H28by 5 years old.
It has a faint, smoky aroma.
Serve it with roasted yellowtail.
It goes well with grilled fish dishes.
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Bentenmann's daughter of five million stone
Ten years in H23BY? old sake
It was served at a jump (70°C) on the owner's recommendation.
I could feel a wide range of warmed and cooled sake.
I had the impression that aged sake had a long lingering effect
The first hint of ripeness comes through, but it's a crisp drink.
I didn't feel bad about it alone. I get it with fried burdock root.
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Bought it for camping around June 2020.
At the time, the aroma was mild and refreshing.
My expectations were too high and it wasn't that memorable of a drink.
Over the summer, when I drank it again, it changed to have a grainy but sweet taste typical of a junmai sake.
When it's warmed up, the mouthfeel is smooth, but the taste is immediately firm, with a sweetness from the rice and a bit of bitterness.
Quite nice as a food sipper.
I learned how great the dragon power is.
Japanese>English
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On a trip to Yamanashi, at a local supermarket for hotel drinks.
Gorgeous and sweet with a strong aroma. And on the finish, the spiky, complex, dark taste of raw sake.
If it was on its own it would be intoxicating, but the aroma, the sweetness was so weirdly overpowering that I didn't know what to pair the food with.
I'm not learning enough...
I'm too addicted to warming up and I'm lost. LOL!
Japanese>English
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It was sold at a liquor store near our office.
It has a gorgeous aroma and lingering aroma.
It's a sticky drink, but it goes well with light white sashimi such as sea bream.
memo
The aroma remains easily when it is aroused. (The ginjo aroma is enhanced.)
Japanese>English
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Because of the principle of sake brewing, I was expecting a spicy acidity.
It's mild on the palate, and the mouth is full of flavor and rich and delicious (I had it lukewarm).
The aroma is mild and full of flavor.
20201026
This is a quick brew. It's a hiya-horoshi, which is one of the youngest in the Kikuhime family.
Japanese>English
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I'm still learning, but...
I love it the best ever!
It can be served cold, at room temperature or warmed up.
(▷Enjoyable in a variety of temperatures)
Unfiltered, unaged sake.
It's made with our special "additive-free yeast-free Yamahai brewing"!
In cold sake, the aroma is subdued, but is it typical of Omachi? It's juicy yet has a strong flavor.
At room temperature, the taste is fluffy, and although it's a raw sake, it's mild in the mouth.
Warmed lukewarm, the weight isn't as heavy as it should be, but the rice aroma and sweetness is even more pronounced. (It was refreshingly sweet without being sweet at all.)
The sake was made before the toji of the Uehara Sake Brewery in Furosen was replaced.
It was so good that we decided to buy another bottle.
I heard that Furosen is now on Makuake and I'm supporting them! (As of September 10, 2020)
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When you open it, it's piquant and carbonated.
It has a fruity taste and aroma.
It was like an adult peach soda.
I didn't change the temperature and only drank it cold, but
It was the kind of drink that you can enjoy on draft that seems to be good for it.
I've heard that the sake rice, "Ginbukisetsu", has a fluffy taste, but
The refreshing aftertaste is impressive.
Also, the design of the label is cute!
Japanese>English
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You can tell it's delicious even before you drink it.
It tasted sweet, like peach and pear juice.
I was very happy with the aftertaste.
Japanese>English
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Unfiltered raw sake made from a mixture of Yamada Nishiki, Omachi and Gohyakumangoku.
It has a unique fruity? It has an intense acidity and a strong aroma.
It had a sweet aroma like tortoise-sweet candy in the aftertaste.
I warmed it up a bit because it was so strong in the cold brew.
A constant presence.
The staff said, "This brewery is a pervert. High praise from the staff, "This brewery is a pervert"? LOL!
Like Hanaboe (principle principle principle), this is a drink that expands the range of sake.
Japanese>English
AmabukiULTRAMARINE
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This is my first Tenbuki.
When I thought of Tenbuki, I thought of flowering yeast, and I imagined it to be like Laughing Shiki, but it's a solid dry taste.
The astringency? It had a bitter taste and made my mouth tighten.
Japanese>English
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Special Junmai, Yamadanishiki
Mild and sweet on the palate.
Lactic acid? I felt a hint of Mr. Like.
His name is known through an exchange of koji with Kamo Kinshu.
Japanese>English
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The aroma was mild, the riceiness and its sweetness.
It tasted better at room temperature than cold sake.
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Takijiman純米吟醸 八反錦50
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The aroma is light and dry, but there is an unexpectedly strong acidity afterwards. The aroma is mild.
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A Kamo Kinshu Junmai Ginjo, brewed with the same quality of aromatic aromatic glass as the Amegozuki.
There are apparently four different types available for this project, but I'll take this one. I would have liked to sample them all.
It's a pure rice ginjo, but it was a delicious sake with a good flavor.
Japanese>English
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Light as water, sweet and fragrant.
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We went to a brewery and received a request for a sake that is good even when warmed.
To be honest, it was too sweet when warmed.
However, in cold saké, the acidity was not too strong, it was mild and sweet and delicious. (Juicy-ish.)
I preferred cold drinks - room temperature.
Sanyohai Shuzo, famous for "Banshu Issen", revived the name of the brand "Sansho" that used to be in Shiso city in the old days. (It seems to be sold by Laomatsu under the same name.)
Japanese>English
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The aroma was weak throughout, and it was crisp and solidly dry with a hint of rice flavor.
I felt it didn't go well with foods with a strong smell.
The rice is from Nara, and its heart is flat.
The source of the flavor, the protein and other elements remain, and the taste varies greatly depending on the brewer.
Japanese>English