sakimiyajima
Start drinking at 15°C.
It has quite an aroma for a junmai sake.
(Not sweet) Aroma like rice and alcohol.
Quite dry.
Japanese>English
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sakimiyajima
Started at 13°C.
Fairly strong ginjo aroma. Aroma of grapes?
Surprisingly dry for a rice wine.
But the taste of rice spreads, so it is not aggressive.
After all, tasyu is delicious!
Japanese>English
KoeigikuAnastasia Orange (アナスタシアオレンジ)
sakimiyajima
Started at 12°c.
The rice polishing ratio is unknown, but the aroma is vaguely ginjo.
Somewhat orange sourness.
But you don't feel it that much.
It tastes smooth.
Japanese>English
sakimiyajima
Sake aged in the Yamba Dam.
Started drinking at 16°C.
Not much aroma.
Just a little yellow.
In the mouth, it tastes light, without much tanginess or sweetness.
It may be good as a food sake, but it is not very assertive, so you may feel it is a bit lacking.
The rice used for the sake is a modified Nobukou grape.
Japanese>English
sakimiyajima
Acidity.
Sourness felt throughout the tongue.
Tastes more like wine than sake.
I feel it is on a different playing field from other sake.
Japanese>English
sakimiyajima
Start drinking at 17°C.
This sake was brewed a year ago and aged in its raw state.
So I thought the cork might pop when I opened the bottle, but it didn't. The aroma and taste were bananas.
The aroma and taste are both bananas.
Not as strong as Mitsutake Brewery's "Kimagure Dragon Egg," but banana.
Already, banana.
Japanese>English
sakimiyajima
Purchased at Hosono Shoten in Saitama.
Started drinking at 14°C.
When I opened the bottle, I heard a pshhhhhh sound.
It has a grape-like aroma.
The texture is sticky on the tongue.
Banana-like sweetness.
But there is also a taste of rice.
After all, Shinshu Kamerei is delicious.
Japanese>English
sakimiyajima
It is slightly dry on the palate, but the taste of rice spreads softly and the sweetness of rice soon arrives.
Personally, I prefer this sake with meat rather than fish.
Japanese>English
sakimiyajima
Sake that I have been saving for about 2 months.
Started drinking at 15°c.
As soon as the cover is opened, the cork almost flies off.
Aroma is a mixture of pear and rice.
Slightly fizzy and lightly cloudy.
The sweetness is like a combination of pear and grape.
There is also the taste of rice.
Even gohyakumangoku can have such a deep flavor.
Japanese>English
sakimiyajima
Started drinking at 12°c.
When I opened the seal, the cork flew open on its own.
When poured, it was quite effervescent.
Aroma and taste of grapes.
It is completely white wine.
But it is strange that it is made from rice.
Japanese>English
sakimiyajima
Started drinking at 15°c.
Not much aroma.
When poured, it is effervescent.
The mouthfeel is like grape juice, but the sweetness is quickly followed by spiciness.
The spiciness may be the umami of rice.
Japanese>English
sakimiyajima
There is not much aroma, but the rice tastes gutsy.
It's very strong!
It is neither sweet nor spicy.
It is full of umami.
After all, any rice wine is delicious.
Japanese>English
sakimiyajima
Sake given to me by a friend.
It is an unusual sake for Kubota, made with Yamahai (mountain hakai) fermentation.
He said it was made as a sake to be enjoyed outdoors.
Started drinking at 16°C.
Not at all like Kubota!
It tastes like a big punch.
But it is strange that you don't feel the taste of rice so much.
Japanese>English
sakimiyajima
When I tried to open the bottle, the stopper flew open by itself!
When I poured it, it was very effervescent.
The color is a cloudy white.
It has a very nice aroma of rice.
The sweetness, spiciness, and richness of the rice are all in harmony.
This is delicious!
By the way, the rice is 90% polished Koshihikari produced in Chiba Prefecture.
Japanese>English
sakimiyajima
Started drinking at 13°C.
It is truly a clean, dry wine.
You can taste the taste of rice in the back of it.
It tastes like it could go down well.
Since it is a draft, we are looking forward to seeing how it will change over time.
Japanese>English
sakimiyajima
Purchased at Hosono Shoten in Saitama.
Started drinking at 13°C.
Somewhat good aroma.
The mouthfeel is refreshing.
Not too sweet, but not too spicy either.
It goes in smoothly.
The taste does not interfere with the food, but the taste of sake is also present.
The price and taste are in proportion to each other, no wonder it is so popular.
Perfect as a food sake.
Japanese>English
sakimiyajima
Sake made with Kameizumi's famous CEL24 yeast.
Starts at 13.5° C.
Nice aroma of cherries and muscat.
Subtle sweetness on the palate.
Then comes some spiciness.
It may become sweeter as the temperature rises.
I think it is less sweet than Kameizumi.
Japanese>English
sakimiyajima
Starts at 19°c.
The taste is clean and refreshing.
It is neither sweet nor spicy, but rather medium.
It is a light sake.
Japanese>English
sakimiyajima
Start drinking at 15°C.
Low alcohol sake with 6% alcohol content.
The aroma is completely yogurt.
When poured into a glass, the color is like that of Yakult.
The taste is completely like Yakult!
It's amazing!
The label says it goes well with meat, but I'm not sure.
I feel like I can enjoy this sake on its own.
Recommended for those who are not sure what kind of sake they like.
Japanese>English
BunrakuReborn Moon Sherbet
sakimiyajima
Started drinking at 17°c.
The aroma is lemon.
The mouthfeel is a bit sticky.
The taste is a little sour with a hint of lemon.
There is also a taste of rice in the shadow.
It is not sweet.
It would be better if it were cooled down more.
Japanese>English