Tokiko Takahashi
Just a note
The bubbles are a bit coarse, and there is a lactic acidity and a bit of bitterness like lemon peel, but overall it is easy to drink.
Serve with cold pasta, etc.
3.3
Japanese>English
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Tokiko Takahashi
Color: golden
Aroma: Shaoxing wine, mirin, caramel
Taste: Light texture, spreading in the mouth, sweet like molasses, but not soggy, lacks a lingering aftertaste, slightly bitter, caramelized aroma coming through the nose.
🍴: It is light and smooth, so it would go well with sweet and spicy dishes with oil, such as sweet-and-sour pork! If you are looking for something sweet, it goes well with rum raisins.
3.5
Japanese>English
Tokiko Takahashi
Dewa Brilliant
Slightly yellowish color
Aroma: Ripe sweetness with hints of yellow peach and cotton candy.
Taste: Strong sweetness on the first attack, soft on the palate, with a slight lactic acidity, and a slight bitterness in the aftertaste.
🍴:Because of the strong sweetness factor, I would prefer something with a little sweetness factor, such as honey gorgonzola pizza, rather than something with a strong salty flavor. It matches the sweetness of rice, so dishes with sweet sauce such as eel on rice (I'm thinking about it).
It is better to drink it cold because it becomes a bit soft when the temperature rises.
Japanese>English
Tokiko Takahashi
Yamada Nishiki
Slight carbonation typical of Matsumoto
Aroma: Clean, with a hint of pear and other fruitiness.
Taste: Gentle on the palate due to the softness of the water, with a slight carbonation spreading across the tongue; acidity is also slightly present, but the gentleness of the flavor prevails. The middle to lingering finish lacks a little bitterness.
🍴 The slightly carbonated and refreshing taste makes it a good match for seafood. The softness on the palate makes it a good match for scallops carpaccio with a little more oil 🙆♀️ and the dry finish would also be good with spicy peppery mapo tofu 😊.
Memo: I prefer seafood (not only Japanese) to meat.
Japanese>English
Tokiko Takahashi
Aroma: Mushroomy
Taste: The flavor is clean compared to the aroma, mirin-like sweetness but clean.
Aged 3 years
3.5
Japanese>English
Tokiko Takahashi
Nose: Clean, young dried grapes
Taste: still young
Japanese>English
Unspecified純米吟醸
Tokiko Takahashi
Aroma: Pear and green apple.
Taste: Watery, unctuous, simple with little bitterness or acidity.
3.5
Japanese>English
Tokiko Takahashi
Aroma: cotton candy, gentle rice flavor
Taste: Gentle sweetness, no cloying, gentle grapeiness, gentle bitterness
Japanese>English
Tokiko Takahashi
Aroma: Citrus like lemon and lime
Taste: slightly effervescent, almost no sweetness, acidity -> leads to a clear bitter taste
Good for summer: ☀️
3.9
Japanese>English
Tokiko Takahashi
The aroma is not spectacular, but has a peachy fruitiness.
The palate is mild, with soft acidity and bitterness spreading through the mouth.
3.8
Japanese>English
Tokiko Takahashi
Color: golden yellow
Nose: White flowers, white grapes like Riesling
Taste: Gentle acidity on the attack, but soon a honey-like sweetness develops, with a slight bitterness and complexity on the finish.
No.1 sake I've had recently: ☝️
Update: I let it sit in the fridge for about 4 months after opening and it tasted more cocoa-like and, if anything, better than when I just opened it 😳😳.
4.2
Japanese>English
Tokiko Takahashi
Aroma: Aroma is subdued, but lactic acidic, such as yogurt
Taste: Slightly rough and mild on the tongue, with a hint of rice sweetness that quickly gives way to a crisp aftertaste
Personally, I am not a fan of the sludgeiness, so I like to drink it with ice 🙆🙆.
2.8
Lassi-like texture, slight sweetness, so it might go well with green curry, etc.
Japanese>English
Tokiko Takahashi
・香り:養命酒、アニス、カラメル、
・味:ファーストアタックは柔らかく、徐々に苦味が出てきて後味はキリッとしている
冷酒では、角が立ち少し飲みにくい印象
燗にするとまろやかになる
古酒の割に、味わいがシンプルなのでコクや甘みがしっかりある食べ物(思い切ってカラメル系のスイーツなど)と合わせると良さそうです🙆♀️
ベリージャム系とクラッカーと合わせたら思いの外、グッドペアリングでした！
Usdate:フレッシュな桃と合わせたらファーストアタックがスッキリとし、後味に深みを感じて合う🍑
Tokiko Takahashi
Aroma: Gentle sweetness like white peaches or cotton candy
Taste: Soft sweetness spreads, with a slight lactic acidity, but the acidity and bitterness are low and easy to drink.
Recommended Pairing: Fruit salad, cold pasta, etc.
Japanese>English
Tokiko Takahashi
Clean aroma of apple, pear, etc.
Taste: Thick and powerful with rice
Powerful enough to be paired with meat, etc.
Japanese>English
Tokiko Takahashi
Aroma: Ripe fruit aromas such as peach and papaya, and lactic acid aromas.
Taste: Thick and robust, with a restrained sweetness and acidity, and a lingering alcohol and dryness on the tongue.
It will go well with strong flavored dry foods such as beef jerky🙆
Japanese>English
Tokiko Takahashi
Aroma: Cotton candy, brown sugar, a little Yomeishu-like
Taste: Full and rich rice flavor, little sweetness, strong lactic acidity, lacks a lingering aftertaste, acidity and bitterness overlap, not suitable for beginners
It is not suitable for beginners because it lacks a lingering aftertaste and has a combination of acidity and bitterness.
Earthenware, inoguchi or sake cups are recommended.
Warmed to lukewarm, it is best served with oden, meat and potatoes, and other Japanese dishes that are full of flavor, and with cheeses of medium taste or higher, such as comte.
Japanese>English
Tokiko Takahashi
Rice: Sake rice
Polishing ratio: 50
Aroma: Clean, pear,
Taste: gentle attack, gently spreading sweet and sourness, with a slight bitterness that lingers in the aftertaste
Easy to drink for beginners
Goes well with Western-style appetizers such as carpaccio.
Japanese>English
Tokiko Takahashi
Aroma: The aroma is subdued, but there are soft aromas of grain and sugar cane.
Taste: The attack is clear, but gradually becomes more complex.
I tried it in a wine glass at first, but the aroma was too subdued, so I switched to a cypress boar cup 🍶If the aroma or taste does not suit you, you can change the sake container or temperature to completely change the character of the sake 👍.
I recommend using a sake cup that flows easily in your mouth instead of a glass.
Pairing: Nabe (hot pot), meat and potatoes, and other tasty foods
Japanese>English
Tokiko Takahashi
Aroma: Cotton candy, white grapes, white peaches,
Soft mouthfeel, with a sweet rice flavor that gradually gives way to a crisp aftertaste.
Pairing: Meatballs, comte cheese, umami-rich food
Paired well with salmon cream pasta 🐟🍶.
Japanese>English