Shigemasuクラシック 特別純米
海の男
Not very fragrant.
The taste is unique, with sweetness, umami, and astringency.
Not very sweet.
I'm going to stop writing for a while because of the sudden change of the site's specification.
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Masumi純米吟醸 辛口生一本
海の男
Not much aroma. In the mouth, it smells a little like peaches. For a moment, the fruity aroma fools you into thinking it is sweet, but it is dry with a clean finish and a slight astringency. It is crisp and refreshing. The sugar content was 10.0%. When warmed up, the sourness comes out and the umami is also felt, which is also good.
Japanese>English
Yukinomatsushima純米吟醸生原酒 立春しぼり
海の男
Light, nice aroma. A little carbonated bubbles stick to the glass after a while. Citrusy aroma like grapefruit. The taste is fresh, light and easy to drink. The aftertaste is sour, partly due to the carbonation. There is a slight bitterness, and it tastes more and more like grapefruit. Although it is called "Nama-nazake," it does not have a strong taste, but rather has a clean aftertaste. It is light and easy to drink, so you can drink more and more of it.
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海の男
On the first day after opening the bottle, it already has a strong aroma of traditional sake, a bit like dry sake, when poured into a glass. The taste is just as it should be, dry and refreshing with a bitterness, but after about three days, the umami taste starts to develop. After three days, the umami taste develops. The taste is clean and the bitterness remains. It is best to drink it at room temperature, but it's up to your preference. I drank it with rice crackers after dinner and it was surprisingly good.
Japanese>English
海の男
From the look of the label, one can imagine that it is fresh and fruity. From the moment it is poured into the glass, it has a nice citrus aroma. Fresh aroma and sweetness spreads. Sweet! I thought it was sweet, but it was only for a moment. I thought it was grapefruit, but the acidity is so strong that it might be lemon. It is a 14% alcohol original sake. Even if you warm it up, the strong sour taste does not change much.
Japanese>English
Maruhi山廃純米 しぼりたて 美山錦
海の男
Very sweet and sour, as it is made with a multi-acid yeast. The aroma is not so much. The sweetness is felt first and the sourness increases with time in the mouth. The sugar content is 13.2%, and if this were sake, it would be sweet there, but because of the strong acidity, it is not felt that much. It is like a sweet white wine with strong acidity. Only the sweetness and acidity stand out and my personal impression is not good.
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Jokigen大吟醸 吊り下げ斗びん囲い
海の男
Daiginjo with a rice polishing ratio of 40%. Very good aroma from the moment it is poured into the glass. Refreshing fruit aroma. There is a slight rummy feeling. The sweetness comes in, but the acidity and astringency follow a little later. The sweetness does not remain, and it is surprisingly light. It is very good and easy to drink.
Japanese>English
Hideyoshi純米原酒 練り上げにごり酒 とろとろと
海の男
About 2/3 of this nigori sake is nigori. It is not as strong as Gifu's Shirakawa-go, but it is a very nigori-rich sake. First, the supernatant. The aroma is indescribable, and although it may be due to the temperature, it is a bit unpleasant. It is quite sweet, with a sugar content of 14.7%. If I had to describe it, I would say it has a "nyu-ruku" feeling. The impression of the supernatant was not good, but it changed when the nigori component was mixed in. The addition of acidity and astringency makes it easy to drink. When warmed, it has a sweet aroma, making it a sweet sake for adults.
Japanese>English
Nagurayama純米 しぼりたて生 LAKE×WHALE?
海の男
Very nice fruity nose. Peary, light pineapple. There is also a hint of citrus in there, a harmony of freshness and sweetness with a bit of acidity. It is a junmai, but it does not feel too rich. As the temperature rises, the sweetness and aroma with a pineapple feel increases. It is light and easy to drink, but be careful not to drink too much at 16% alcohol.
Japanese>English
Ryujin純米大吟醸 Opening Act
海の男
Light, fresh fruit aroma. Citrus, grape, apple-like. Light sweetness and umami. No carbonation stimulation, although I'm not sure what the "fresh chiliiness" on the label on the back means. It tastes like a sweet white wine, with just a bit of astringency left in the aftertaste. I looked it up and found that it goes well with oily fish, so I would like to try it if I get a chance in the next 3 days or so.
Japanese>English
KoeigikuHELLO! KOUEIGIKU 無濾過生原酒
海の男
When the bottle is opened, it feels a little gassy. When poured into a glass, bubbles appear. There was not much aroma on the first day of opening the bottle, but on the third day or so, there was a light sweet fruit aroma. It smells like peaches, grapes, and apples. The light sweetness and acidity are good. It can be pulled off with a slight astringency. The sugar content was high for its light taste, 12.3%. I heard that the flavor can be enjoyed after opening the bottle, so I decided to transfer the bottle to a 4-goupe bottle and enjoy it.
Japanese>English
海の男
Nigori sake series from Ishikawa. The supernatant is already quite sweet from the aroma. It has a rich sweetness like caramel. It is the complete opposite of the dry Honjozo sake we used to drink in the past, which is super sweet. There is no gassiness and the sugar content is 14.2%. Even when nigori ingredients were mixed in, it became only slightly dry. There is little acidity and a little astringency. The honjozo is very clear and dry, so it is a different story.
Japanese>English
海の男
We found this nigori sake series from Ishikawa when we were looking for Noto sake. It is a nigorizake of the honjozo type. The rice polishing ratio is 68% and the alcohol content is 19%. It was refrigerated, but I didn't taste much, so I drank it at room temperature. The supernatant was sweet with little acidity. It is thick and mellow. It has a slightly caramel-like aroma. When the nigori ingredients are mixed in, the acidity and astringency become stronger, but it is better to mix them in. Although it has a sugar content of 12.1%, it feels slightly dry due to its high alcohol content.
Japanese>English
海の男
A product of KURAND, apparently made with yeast and rice from the Russian spacecraft Soyuz in 2005. It seems to be junmai (pure rice) since the rice is polished to 60% and not aluzo-sweetened. It has a nice, understated aroma. Yes, it is good! The acidity is low and the mild umami spreads. It has little sweetness and is clean and dry. The sugar content is 9.7%, so it should be quite dry, but there is umami that covers it. I saw somewhere that it is good chilled, so I chilled it. It has an aroma even when chilled, but the astringency becomes stronger. It is best at room temperature. It is more umakuchi than dry, and if the aroma is added to it, there is nothing to complain about for my taste.
Japanese>English
町田酒造町田酒造番外編 エムエムスパイダー 激ウマ 特注 限定品
海の男
The only information disclosed, including the rice polishing ratio and sake level, is that the alcohol content is 16%. The aroma is slightly fruity. Melon-like? After a little while, the sake is slightly carbonated with bubbles in the glass. The sweetness comes out, but it is not very strong, but rather light. When it is warmed up to lukewarm, the acidity and astringent aftertaste become stronger. It is certainly good, but not as good as the label says it is.
Japanese>English
Glorious Mt.FujiZEBRA 純米大吟醸 無濾過生原酒 五百万石
海の男
The label is a bit confusing at first; I finally figured out that it's a zebra because it says ZEBRA. The aroma is light and pleasant. When you put it in your mouth, it tastes sweet with a weak acidity. Is the "umai" taste stronger than the "zebras"? The aroma is weak, so the fruity taste is weak. The astringency of the aftertaste is a little strong. It was refrigerated, but when I dared to try heating it up, the temperature was quite high and the sweetness was surprisingly enhanced.
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Suminoe純米吟醸 中垂れ
海の男
Junmai Ginjo with a rice polishing ratio of 50%. It has a light, good aroma. For a moment the sweet, fruity aroma and sweetness spread to the palate. The next moment, the sweetness turns into a firm umami, and passes down the throat leaving astringency and acidity. Because of its robust flavor, it goes well with fatty sashimi and yakitori.
Japanese>English
超人スワン必殺しぼりたてフレッシュ
海の男
A product of KURAND. The rice polishing ratio is 80% and the alcohol content is 17%. From the aroma, one gets the feeling that it is already dry. It smells like a dry Chardonnay white wine. It seems to be fully fermented with sugar. It is dry with a strong austerity. The sugar content is 9.2%. The umami is enhanced when it is warmed. The acidity and astringency change to be a little hidden.
Japanese>English
Hijiri純米吟醸 山田錦
海の男
When the aluminum seal is cut, the pop! and the cork pops. Pour it into a glass, and you get a nice carbonated foam. I didn't hear that! There is no indication that it needs to be refrigerated or that it should not be opened. The aroma is not very pleasant. The acidity is low and the taste is mild. The sweetness is moderate and the aftertaste is clean. When served cold, it has a slightly bitter aftertaste, but when warmed to lukewarm, it has a strong umami taste with a hint of sourness.
Japanese>English
Takachiyo無調整 おりがらみ 扁平精米
海の男
This is a rare fire-roasted product at Takachiyo. Since it was chilled, it was fruity and sweet without much aroma, with a slight astringent aftertaste. When I drank it again at a later date after leaving it at room temperature, it had a refreshing acidity and umami, with a bitter astringent aftertaste that reminded me of grapefruit. However, the grapefruitiness of the Kamizo we drank a few days ago was quite strong, so compared to that, it is only "if you ask me". It was good lukewarm.
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