toyo0111
Slightly effervescent
Incredibly fruity and aromatic
Japanese>English
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toyo0111
Just checking in today.
Slightly spicy, gorgeous ginjo aroma.
Japanese>English
toyo0111
This month's real hometown tax returns,
Another bottle from the safe and reliable Asakai Sake Brewery.
We were both excited and anxious about the tasting, as it was a very dry sake, which we usually don't order even if it is in the lineup.
First of all, the aroma was subdued, and one could sense from the top that it was distinctly different from the trendy slightly sweet mellow type of sake.
It does not have the sense of spreading in the mouth.
Therefore, I feel that the alcohol taste is rather weak.
It is not denied that it is close to water, but it has a solid texture that is different from the premium water type, for better or for worse.
The throat is still spicy. The overall impression is that a new genre of sake for resetting has been born, and that is the digest of this drink.
Japanese>English
toyo0111
Also at a yakitori restaurant.
This is the second time for Haneya, and although it is called junmai ginjo, the taste is almost junmai daiginjo.
The deliciousness of the rice explodes from the first sip.
I only have a short comment, but a glass of this for 500 yen is too good for the cost. The Hokuriku region is to be feared.
Japanese>English
toyo0111
At a high-end yakitori restaurant in Kurosaki
Only a short review as we are all drinking
Well balanced.
An example of Junmai Ginjo, like a Wagen if it were a car.
Japanese>English
toyo0111
First Local Sake by Furusato Tax Payment
From the safe and reliable Asakai Sake Brewery, a sake of Honjozo called "Mature Rei".
Honjozo" means a sake with a rice polishing ratio of 70% or less and containing less than 10% added brewing alcohol.
It is true that the aroma is less intense than that of daiginjo-shu, but the alcohol content is not strong. Even before you drink it, you can imagine the taste of Mature Rei no Rei, or light flavor.
The mouthfeel is mellow and, for better or worse, not much more impressive than that. As it goes down the throat, the traditional spiciness of the Tohoku region comes out. The official sake level is unknown, but it is about +4.
Overall, it almost gives the impression of drinking a ginjo-shu, but the sharpness is probably only possible with honjozo, and the high alcohol content is both a good and a bad thing.
The high alcohol content is a good thing and a bad thing.
Japanese>English
Shisora純米吟醸 なでしこラベル
toyo0111
Souvenirs for yourself when you go back home, part 2
In contrast to the wave label I posted earlier, this is the Nadeshiko label. Incidentally, they also had a cherry label in a similar shade.
The aroma is not that different, but the moment you put it in your mouth, you feel the overwhelming sweetness of rice. I am comparing the two, but this one is clearly sweeter and has a very negative sake taste.
However, I wondered how the taste could be so different for the same junmai ginjo with the same alcohol content, but upon closer inspection, it seems that the rice used is different.
The stable wave label is Ginga no Shizuku.
The sweet Nadeshiko label is Gingin Otome.
I haven't looked into the details, but the name suggests that the rice is for ginjo. And what is a "maiden"? Nadeshiko (sake) brewed from Otome. And flower yeast. Hmmm...one more glass.
Japanese>English
Shisora純米吟醸 波ラベル
toyo0111
Souvenirs for yourself when you go back home (1)
I tried to find it at Morioka station, but it seems to have already been found.
I tried the standard wave label first, although there were many different labels.
The aroma is junmai (pure rice), but the alcohol content is slightly strong. The alcohol content is 15%, so I guess that's what it is. Perhaps it is because it is chilled, but there is definitely a ginjo aroma, although it is not strong.
The mouthfeel is soft, and even in small quantities, the aroma spreads as you drink, making it very pleasant.
The slightly high alcohol content gives it a slightly spicy taste, but this is probably due to the neutral finish. The explanation on the label says that it is "stable in the middle," which is understandable.
I really want a sense of stability in my bowsprit as well.
Japanese>English
TAMAKASHIWA原酒 澄酒
toyo0111
It was given to me by someone who went on a trip.
ice cracker even more delicious
The label on the bottle is curious, but I'll take it as it is for now.
The aroma is pleasant, but it is not flowery, and the flavor also gives a crisp impression. The alcohol content is a little strong.
The overall flavor is neither good nor bad, but not very distinctive.
However, it is quite spicy and strong as it goes down the throat.
After two sips, I finally remembered the meaning of the label.
I checked the alcohol content again and found it to be 19%.
So that's what it is, a sake that is just right on the rocks.
It is a sake for the rocks, which seems to be a rare thing to find. It is good on the rocks as well, though I think I am being led to believe that it is. It is good on the rocks.
However, as I mentioned at the beginning, there are basically no outstanding characteristics, and the alcohol content has become just right, so it has finally become just an ordinary tasty, well-chilled sake.
Well, maybe that's the best.
Japanese>English
Nito純米大吟醸 雄町三十三 火
toyo0111
Two rabbits, good name. The jacket is simple and I don't dislike it.
I have to take a picture of the label before I drink it, so I read it first, but it seems to be a sake that focuses on balance anyway. If that were all, it would seem boring.
I put it in a large boar cup and checked the aroma, which is not that distinctive. Of course, it is not bad, but I was worried that the bad one I imagined might be right.
I took the first sip.
There is none of the mediocrity of my imagination, and I was shocked by the deliciousness and sweetness of the rice.
I wonder what the standard of this sake brewer's taste is. I wonder if their senses have been deceived by brewing only intensely delicious sake. In my sense, the taste prevails overwhelmingly here.
The sweetness and spiciness of the rice continues, but there is also a certain spiciness as it passes down the throat. I imagine it is probably neutral here as well, around +/- 0 to -2 (the sake level is not disclosed).
The entry and the aftertaste, I'm not sure how to put this, but after the impact of the entry, the nose takes a breath or two after passing through the throat, and here the aroma reaches its peak. Moreover, the sweetness and deliciousness have not diminished at all up to this point. I am impressed that the balance is achieved here.
I don't have enough words!
Japanese>English
toyo0111
This is a very altruistic sake that your father-in-law ordered for you at some point.
It is a sake from Sado Island in Niigata.
When the bottle is opened, it puffs and seems to be slightly effervescent.
It has a fruity, muscat-like aroma, and while it is mild on the palate, the slight fizz is interesting. I had a hunch that this was expressed as a dignified and supple taste.
The lingering aftertaste from the throat is one step stronger and more fruity, and combined with the slightly low alcohol content of 13.5, it lands very softly. I again wonder if this is the beauty of Rin.
I have written a lot about it, but in the end, anything is fine as long as it tastes good with the sake I received.
Japanese>English
toyo0111
I received an annual gift, and this year I received an injection beauty.
As an archer, I couldn't help but check out the name of this sake.
It has a very clear appearance, and from the moment it is poured into the glass, a gorgeous daiginjo aroma rises. It is surprising that this aroma can be produced with a rice polishing ratio of 60%.
The sweetness of the rice in the mouth reveals the quality of the rice and water. That is why we can understand that this aroma can be produced at this rice polishing ratio.
The sake level is not stated, but it is expected to be slightly sweet, or minus 1, as is the trend, and the lingering aftertaste makes it clearly a sake that you want to drink mainly.
If we talk about it in terms of Kyudo (Japanese archery), it is a wonderful shot with a beautiful Zanshin (lingering spirit) and eight stanzas as per the instruction book, which is made possible by the firm body structure.
Japanese>English
toyo0111
Returning home to my parents' house, I half-jacketed Asakai while the nearby supermarket was also well-stocked with sake.
Aroma: ◎, no ◎.
The sweetness of the rice can be felt on the palate. While it does not have the flamboyance of a daiginjo, it has no flaws and is just plain delicious. The sake level is probably around +/- 0, which is unusual for a sake from Iwate, and it may be a bit sweet, but it is good without any problem.
This sake was priced at less than 1500 yen for a four-pack, so I'm not sure if this is a local advantage or if I just haven't found it yet, but anyway, I'll leave this review as my own record, even though I don't think it will be of much help to the people here.
Japanese>English
toyo0111
Sake from Hita, Oita, which I received as a souvenir.
Although it bears the character for "flower," I imagined it to have a delicate aroma rather than a flowery aroma, and I thought it might be the flower of a lotus flower rather than flowery.
It is a watery sake, with a sense of transparency, as one might imagine from the fact that it is made in Hita, rather than the sweetness of the rice.
It was a clear and beautiful sake right to the end.
Japanese>English
toyo0111
For some reason, Cosmos (a drugstore) regularly carries this crop.
The one to match is a bluefin tuna caught by a junior employee of the company (96 kilograms, apparently).
I don't want to talk about the taste because I have already posted about it, but it is definitely delicious.
Thank you very much.
Japanese>English
Shisoraストロベリーラベル
toyo0111
Local sake found at a familiar teppanyaki restaurant.
Aroma ○
A strong ginjo aroma that must be junmai ginjo.
The taste is not sweet, but rather the sweetness of the rice can be felt quite straight away, so there is no doubt that it is a daiginjo. The mouthfeel is medium, and as you can see, it is very easy to drink as there is no sweetness or spiciness.
The price of 650 yen per glass is quite reasonable. Combined with the fact that it is brewed by a female Nanbu Touji, this is something to look out for.
Japanese>English
toyo0111
I got this bottle by paying tax to my hometown.
The water used is called "Daiji Shimizu," and I was deeply moved by the thought of drinking it while buying croquettes at a supermarket called Kawatetsu and eating them there after visiting the graves since I was a child.
The aroma is definitely daiginjo.
The first sip, which I was expecting, took a turn from the moment it touched my tongue, and the deliciousness of this sake, its skillfulness, and the sweetness of the rice penetrated deep into my throat. The fruity flavor quickly blooms as it goes down the throat.
The impression is that the sake has been carefully brewed, and as a result, the corners have been removed and the umami has remained.
I did not dare to check how much the regular price is, but I have decided to pay my tax again this year.
Japanese>English
toyo0111
Local breweries, neighborhood supermarkets
If it's good, it's profitable.
The aroma is average for a ginjo, and the mouthfeel and taste are both somewhat characteristic, with some bitterness.
The mouthfeel is not gorgeous, but rather a hard smell that passes into a flower, giving the impression of a dry taste at the throat. Officially, it has a sake rating of +4.
Unfortunately, the impression of bitterness remains in the head until the end, and unfortunately it shows up both in the sake by itself and when combined with something else.
Unfortunately, it shows up both on its own and with something else. I think those who do not feel this discomfort can match it with anything.
I thought the cospa was not bad, but I think I will pick up a different brand if it is Tenshin.
Japanese>English
toyo0111
His reading name is Hanamura.
From the aroma to the mouthfeel, there is a consistent impression of sweetness.
I wrote "sweet," but I would like to reword it to "delicious.
Although this deliciousness consistently comes out on the surface, the underlying sake basics are firmly in place.
I am sorry, but I finished the bottle after writing this much.
Japanese>English
toyo0111
First work in a long time on a business trip.
Whenever I come here, I always end up drinking only Saku, but today I attacked something else.
I had drunk Kudokibe before, but I had forgotten about it, so I went there.
The aroma was not very strong, but it had a very elegant ginjo aroma. The mouthfeel is very soft, and the peak of the aroma arrives when the sake is swirled around in the mouth. From there, the throat area gives the impression of being slightly dry, but the number +10 is surprisingly high. The spiciness may have been converted to deliciousness by the skillful brewing process.
I was firmly seduced.
Japanese>English