jirocho
The second fall sake is Akabu.
It is very mellow because it has been aged.
But it also has a refreshing taste.
It is also quite tasty with a spiciness.
What an experience at this price!
It is indeed Akabu.
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jirocho
I got Sake Mirai from Collage.
Sake Mirai is a sake rice cultivated by the brewery Jyushiyo, which I have not yet drunk.
I have never tried it before.
The bottle was opened with great anticipation.
It has an indescribable ginjo aroma.
When you take a sip, the mild umami and sweetness spreads.
But it disappears as soon as the throat feels tight.
The aftertaste is refreshing. The taste is very good.
It's a different taste from the usual Kakuraku.
Japanese>English
jirocho
We obtained a limited edition of Garyubai sake.
The label is ukiyoe.
It is made from Yamada-Nishiki and seems to be watered down.
It has a subtle aroma, and when you drink it, the umami flavor comes through quite well.
It has a strong flavor for its 15% alcohol content.
It is quite drinkable.
The price is reasonable at 1,430 yen for a four-pack.
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jirocho
Nabeshima, for the first time in a long time.
I got a hidden sake for that too.
The delicious taste spreads on the tongue, but it wears off quickly and the sake goes down quickly.
The sake is so good!
This is good!
No disappointment.
Japanese>English
jirocho
Obtain white rice wine.
White malted rice is used. It has a sour taste, but it also has a delicious rice flavor.
It was a taste suitable for summer.
But I don't know about the next one...
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jirocho
Opened a bottle of Hana Yuu's Yumachi.
There have been many reports recently.
The aroma is very gorgeous.
Fruity, reminiscent of Muscat.
The umami flavor lingers quite well.
I didn't expect such satisfaction for 1,740 yen.
Delicious!
Japanese>English
jirocho
I bought it because it was a Mimuro cedar, which has no disappointments, and because it was dry.
The bottle was opened with a pop, and it had a slightly yellowish color.
Even though it is dry, you can taste the umami of the rice.
It also has a sweet taste, but it cuts through easily.
It was a wonderful sake.
As expected!
Japanese>English
jirocho
Following Akabu's SEA, I bought MOUNTAIN again this year.
The balance of acidity and umami is excellent.
It is very easy to drink with a nice petit flavor.
Summer sake is easy to drink.
It is low at 14 degrees.
I will buy it again. If there is any.
Japanese>English
jirocho
Flying though I have to toast to October 1.
The bottle is opened with a pop, and you can hear the sound of the bottle.
The umami spreads in your mouth with a sizzling sound, and then it disappears.
and then it disappears.
It is like a fireworks display.
100% Yamadanishiki, 50% polished rice.
The other bottle will be opened on the same day.
Japanese>English
jirocho
Obtained an Ishikawa gate.
The stopper was from Tedorigawa.
With a little bit of petitiveness.
Sweet like white peaches. light because it is 13 degrees.
It was easy to drink.
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jirocho
Unfiltered, unfiltered, raw sake made from flat polished rice.
It was thick and quite sweet.
But it disappeared quickly.
I felt I could understand why it sells well every year.
Japanese>English
jirocho
Purchased this sake because it is from Hokkaido.
It seems that before Hokkaido, it was Nakatsugawa in Gifu.
I did not know that.
Be careful when opening the bottle! but it was easy compared to Nigorizake.
It is a very sweet sake, but it has a nice sharp taste.
It is very sweet, but has a nice sharpness.
It was hard to find this year? It seems to be hard to find this year.
We enjoyed it very much.
Japanese>English
jirocho
It's cool from the look of it.
The opening of the bottle was not that vigorous.
When you drink it, you can feel a lot of acidity.
It is light at 13 degrees and very easy to drink.
I wanted to compare it with Natsukasumi.
I finished it right away.
Japanese>English
jirocho
First time producing.
Be really careful opening the bottle. It flew to the ceiling.
The carbonation is amazing when you drink it.
You can really feel the lactic acidity.
It is refreshing while tasting the sweetness of rice.
Is it possible that it is light at 13 degrees Celsius?
Japanese>English
jirocho
We were able to capture the capsicum again this year.
More than last year, hmmm, not so much acid....
It's still drinkable, though.
It's easy to drink, but, hmmm, something.
Japanese>English
jirocho
We got a bottle of Mutsu Hachisen Doburokku.
Opening the bottle took about 10 minutes, as did the muddy sake.
When you include it, it's shwashy, just like a person.
It is a calpis soda.
It was like an active nigori of Ganki.
Japanese>English
jirocho
Made from Niigata Gohyaku-mai rice.
It has a slight bitterness.
It tastes like a lactic acid drink and you don't feel much alcohol.
It was a sake that went down well.
The four-pack bottle was emptied in no time.
Japanese>English
jirocho
Made from 48% polished Tojo-produced Yamadanishiki rice
Junmai Daiginjo brewed with No. 9 yeast.
It has a petitiveness in the midst of the ginjo aroma.
The acidity seems to be present and disappears quickly.
We enjoyed it very much.
Japanese>English
jirocho
It has been popping up all the time lately in the recommendations of Sake no Wawa.
I finally got around to it. This time it is Aizan.
Junmai Daiginjo, 33% polished rice.
The bottle was opened with a sip, and the mouthfeel was a bit thick.
It is sweet but full of umami.
We enjoyed it very much.
Japanese>English
jirocho
100% "Wakamizu" sake rice from Aichi Prefecture
Sake that has been taken from the drop and bottled by hand.
It was said to contain gas, but it was not so difficult to open the bottle.
It was not so difficult to open the bottle.
Slightly cloudy, with a light petitiveness.
It is sticky, sweet and delicious. The ginjo aroma is moderate.
The sharpness is good.
It is quite good.
Japanese>English