sakimiyajima
Started drinking at 12°c.
The nose is completely pineapple.
Very strong aroma.
Somewhat thick mouthfeel.
The sweetness is like a combination of grapes and muscat.
Taste like this is sake.
Delicious.
Japanese>English
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sakimiyajima
Started drinking at 17°c.
Aroma of sweet rice and alcohol.
The sweetness of the rice spreads in the mouth.
The aroma of alcohol is also present.
The sweetness of the rice is conveyed well.
Japanese>English
sakimiyajima
Starts at 11°c.
The color is slightly yellowish.
The nose has a nose pungent aroma.
It has a strong taste.
The taste is the opposite of what is popular these days.
This kind of sake is good once in a while.
Japanese>English
sakimiyajima
Start drinking at 11°c.
The sweet and sour aroma is wafting through the air.
It tastes sweet and sour and elegant.
It is not too sweet and not too spicy.
The taste makes you think that it is indeed Shinshu Kamerei.
Japanese>English
sakimiyajima
10°cから呑み始め。
鼻を近づけるとアルコールの香り。
ちょっと苦手かもと思いきや、飲んでみると意外に甘い。
少々の甘みの後にガツッとくる辛味。
今風ではない、古風な味かも。
sakimiyajima
Started drinking at 12°C.
It has a slightly rough texture on the tongue, which is unusual for a rice wine.
It is quite sweet.
More fruity sweetness than rice sweetness.
In my opinion, it does not taste like rice wine.
Japanese>English
sakimiyajima
Starts at 11°c.
A pshhhh sound when the bottle is opened.
Not much aroma.
A grape-like aroma spreads quickly in the mouth.
There is a slight pungency behind it.
Personally, I prefer the folded tang.
Japanese>English
sakimiyajima
Started drinking at 13°c.
Not much aroma.
Quite effervescent.
Tastes like water.
Tastes like sparkling water with a little gum syrup.
Japanese>English
sakimiyajima
Starts at 13°c.
Slightly grape-like aroma.
Somewhat rough texture on the tongue.
Grape-like sweetness spreads, followed by spiciness.
Sweet? Dry?
Well, maybe sweet.
Japanese>English
sakimiyajima
Started drinking at 14°c.
Light muscat and honey-like aroma.
Heavy sweetness comes with a thick texture on the tongue.
Sweet and delicious.
Japanese>English
sakimiyajima
Starts at 13° C only.
Not much aroma.
Dry without any sweetness.
Yes, this would certainly go well with bonito.
Sometimes dry is good!
Japanese>English
sakimiyajima
自宅で2年寝かせたお酒。
ですので今回は評価しません。
sakimiyajima
Starts at 9.6°c.
Rough texture.
Not much aroma.
A little sweetness like grapes.
Nice and not too sweet.
Delicious!
Japanese>English
sakimiyajima
Started drinking at 10°c.
It has a good amount of effervescence.
Fruity, citrusy aroma.
It does not have the rich sweetness that is typical of Kangiku.
Therefore, it may be a flavor that goes well with food.
It is a popular product among Kangiku brewers, and I can see why.
Japanese>English
sakimiyajima
Starts drinking at 15°c.
The aroma is not sweet, but rather sour.
In the mouth, a fluffy, grape-like sweetness spreads.
It feels sweet, but then there is some spiciness.
It has a lot of umami.
This sake is made in Namie-cho, Fukushima Prefecture.
Japanese>English
sakimiyajima
Started drinking at 13°c.
Slightly sweet rice aroma.
The spiciness comes gradually in the soft sweetness.
The taste is clean and refreshing.
Slightly spicy without being too sweet.
Japanese>English
sakimiyajima
Started drinking at 14°C.
Although it is ranked as junmai, it is actually junmai daiginjo since the rice polishing ratio is 45%.
There is not much aroma (I think).
It has a pleasant, clean, slightly sweet taste.
It has a moderate sweetness that makes it easy to keep drinking.
Delicious.
Japanese>English
sakimiyajima
Starts drinking at 12.5°C.
Aroma of sweet rice.
In the mouth, the sweetness of the rice spreads softly and slowly disappears.
Delicious!
I could feel the power of the Yonome Dam.
Japanese>English
sakimiyajima
Started drinking at 12°C.
Not much aroma.
When I put it in my mouth, the aroma and flavor of rice spread quickly.
This is what we call "Umakuchi"!
It is just like drinking rice.
Delicious.
Japanese>English
sakimiyajima
Starts at 15.5°c.
The ginjo aroma is grape-like.
A bit sticky on the tongue.
The grape-like sweetness spreads softly, then turns spicy and disappears.
Japanese>English