すいたん's Profile

すいたん

Kamikokoro清酒セット（純米、純米吟醸、純米大吟醸）

Kamikokoro Shuzo Okayama

12/28/2024, 1:53:21 AM

12/25/2024

家飲み部

すいたん

Junmai Alcohol : 15.5 degrees Sake Degree : -2.5 Acidity: 1.5 Junmai Ginjo Alcohol : 15.8 degrees Sake Degree: -3 Acidity: 1.5 Junmai Daiginjo Alcohol 15.7 degrees Sake meter : -3 Acidity: 1.4 Brief Impression 　All of them have a mild aroma, and when you put them in your mouth, your tongue tingles. The difference starts to emerge after that. Junmai is a little spicy and complex. I remember that Junmai Ginjo and Junmai Daiginjo tasted lighter than Junmai. 　Overall, the aroma was mild and the taste was light, which made me think it was light at first, so there was no clear distinction between sweet and spicy, light and mellow, etc., and I was halfway through. I found out that they use Akebono rice, and I thought it would be better if they changed the rice used. Personally, I thought it would be better if it were made with Yamada-Nishiki and made light and dry.

Japanese>English

すいたん

御前酒純米　美作純米

Tsuji Honten Okayama

12/14/2024, 3:34:55 PM

12/14/2024

家飲み部

すいたん

Rice / Polishing ratio : Omachi / 65 Alcohol percentage: 14 Sake Degree: 5.0 (slightly dry) Acidity / Amino acidity : 1.40 / 1.30 Taste & Aroma 　The first sip was chilled in a refrigerator. The top aroma is mild, but fruity like melon. In the mouth, it is slightly spicy, but overall it is calm and has a subtle umami flavor. When swallowed, it also has a bitter taste and a slightly complex aftertaste. At this point, the sake has umami and a bitter aftertaste, but the spiciness/sweetness and gravity are normal, and I thought it was a sake without much character. 　However, as it became more lukewarm, it became more distinctive. It was sweet and very fruity on the palate. As it continued in the mouth, it became more umami and complex, and one could enjoy the changes in flavor. The bitterness of the aftertaste was not as strong as when it was cold, and the sharpness was pleasant as it gradually receded. Matching dishes 　This time we paired it with yellowfin tuna sashimi and mapo tofu. It is not a bad match, but the bitterness in the aftertaste is a little noticeable, so it would go well with meat dishes or rich dishes with a lot of salt and oil.

Japanese>English

すいたん

Sanzen特別純米　雄町　300ml特別純米

Kikuchi Shuzo Okayama

12/5/2024, 12:05:35 PM

12/4/2024

家飲み部

すいたん

Alcohol content: 15.5%. Grape Variety: Omachi from Okayama Prefecture Rice polishing ratio: 65 Taste & Aroma 　The aroma was mild, but the taste was very impressive. This time it was refrigerated, and perhaps due to the temperature, the first few glasses were watery. There was a cleanness here that reminded me of Hanayuup. However, as it became tepid, the taste changed considerably. The moment it entered the mouth, the sweetness and lightness spread, but gradually turned into umami. This alone is delicious enough, but I think the true essence of this sake lies beyond this point. As it is light up to this point, I thought it would have a nice sharpness, but that was not the case. The complex aftertaste reached its peak in about 3 seconds, and I was able to enjoy the lingering aftertaste for more than 5 seconds. I was very happy to enjoy the change in flavor and the lingering aftertaste. [Food to be served with 　This time, I paired it with Negitoro Donburi (Negitoro Bowl). This negitoro has a strong flavor just before it becomes fishy, and was a perfect match for this sake. 　This sake is very light, especially when chilled with ice, so it goes well with sashimi of white fish such as sea bream and yellowtail. Also, when chilled to lukewarm, it has a strong umami and aftertaste, so I think it goes well with sashimi of red meat fish such as tuna and bonito.

Japanese>English

すいたん

Takasago

Fujitakasago Shuzo Shizuoka

12/1/2024, 4:04:23 PM

すいたん

I remember drinking it once. I have a vague recollection of it, but I think it was refreshing.

Japanese>English

すいたん

Kamikokoro清流　720ml

Kamikokoro Shuzo Okayama

12/1/2024, 3:27:07 PM

すいたん

Alcohol : 14%, Sake : -7%, Acidity : 1.3 　I have not had many sake, but I found this to be similar to Kikusen. 　It is not junmai (pure rice), and although it lacks a little, it has an in-between taste and is very easy to drink with little alcohol content. It was very easy to drink. I felt a little fruity, like apples. 　When chilled, it had a distinctly refreshing taste and was very drinkable. However, when served at room temperature, it was mellow and I wanted to savor it carefully. 　I drank it with several dishes, including nabe dishes and grilled mackerel, and found it to be a particularly good match with nabe dishes. Overall impression The 14% alcohol content is refreshing and very easy to drink. It has a complex flavor that can be enjoyed in a variety of ways.

Japanese>English

すいたん