nob
Was Association No. 7 yeast like this?
Melon fruitiness, flavor and mellow aroma.
Pleasant lingering finish.
Japanese>English
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Gorgeous fruity aroma of fast brewing unrefined sake. Strawberry and pineapple.
And the heavy acidity of the sake made from the blended sake yeast.
It has a bit of astringency just after opening the bottle, but if you keep it a day, you will be able to enjoy its refreshing quality.
Japanese>English
nob
Practice of heating sake.
With cream cheese.
#Hot sake
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Scenery with heated sake.
#Etsukaijin
#Oceto
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The sweetness is restrained and elegant.
Beautiful taste.
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Aisan 50.
Excellent taste cohesion. Not too sweet.
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献盃。
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A SAKE from Minamisoma, Fukushima Prefecture.
Under the Liquor Tax Law, it is classified as another brew, but it is a new type of sake made with 88% milled rice from Fukushima prefecture.
Unlike the usual Hanuta Hops, different hops are used.
The color is a pastel shade of light purple. The cork part of the bottle is a slightly milky purple. The purple color is due to the polyphenols from the hops.
The aroma is of grapes with a youthful green note from the hops, which are a secondary ingredient.
The taste is mainly of white grapes, with a touch of grapefruit bitterness and a mild sweetness. Slightly gassy.
When paired with mirin-grilled mackerel, the taste of the mackerel becomes moderately refreshing.
It is a new sensation as a drink.
I am looking forward to the future development of haccoba.
Japanese>English
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This is a medium-sized bottle that can be drunk during this season.
The sake rice is Akaiwa Omachi. The rice is polished to 65%.
The sweetness spreads and the full body of the flavor is pleasant. Not only does it have a freshness and sweetness, but it also has a slight grapefruit-like bitterness and astringency. This is wonderful. I wonder if this pleasant bitterness is due to the Akaiwa Omachi. It is a sake that you will never get tired of drinking.
Japanese>English
nob
100 percent polished rice (brown rice).
Drinking comparison of the difference in the percentage of brown rice used.
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The balance between acidity and sweetness is good and pleasant.
I'm very impressed with Jikin.
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The acidity and sweetness are well harmonized.
The pleasantness of new sake.
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This is the first sake from Tokushima I have had in 13-15 years.
The attack is bitter.
Then it matures and tastes sweet.
This is a nama-shu, but it was good when heated!
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Sawayamatsumoto守破離混醸わをんDry
nob
A blend of three sake rice varieties: Yamada Nishiki, Gohyakumangoku, and Asahi.
The sake is designed to be less sweet.
Japanese>English
nob
Firm acidity and beautiful sweetness.
It's been a long time since I've had a Kuhyoji.
Japanese>English
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A dry ginjo-shu with a dry, refreshing finish that does not interfere with food.
The sweetness is slightly enhanced when heated.
Pair with light dishes such as white fish.
The rice used for this sake is Gohyakumangoku.
Japanese>English
nob
The sweetness and acidity are harmonious and wonderfully pleasant.
I realized that Saitama's sake is not only Kamikame and Hanayoake.
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Kumamoto Castle Reconstruction Prayer Sake 2021.
Light acidity and refreshing sweetness. Harmonious and pleasant.
Origami.
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Kinshitsu Junmai Ginjo
Polishing ratio 55%, sake rice is Yume no Ka
Fresh pear aroma. And a refreshing sweet taste.
Compared to traditional aged sake or packaged sake sold in supermarkets, it is very sweet.
However, compared to today's sweet and sour sake, the sweetness may seem milder.
It is a sake that can be consumed on its own. It is good for relaxing with a small amount in your mouth, feeling the aroma and sweetness slowly.
Japanese>English
nob
It has a mild aroma and a pleasant refreshing sweetness.
It goes very well with sashimi.
The retro label makes you happy.
The sake rice is Gohyakumangoku.
Japanese>English