インチキン
It is a dry, unfiltered, unpasteurized sake and has a clean taste without that sweetness and full flavor that is unique to Yokoyama.
The sweetness of the Sawan (herb) matches the sweetness of the sake very well.
Japanese>English
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インチキン
I wanted to drink it hot, so I bought it for the first time in a while.
When served cold, the sweetness of the rice is very strong, but when warmed, the flavor rounds out and is very tasty.
Japanese>English
インチキン
As is typical of unfiltered, unfiltered, unfiltered sake, it has a tangy, gaseous taste, a strong, gorgeous aroma, a sugary sweetness, and a firm flavor that disappears easily in the aftertaste.
On the second day, the aroma was less intense and the sweetness was stronger, giving it a different taste.
Japanese>English
インチキン
Happy New Year everyone!
I was so excited when I finally got my hands on a bottle of Jyushiyo.
The aroma is strong and fruity, like pear or peach, and the sweetness is strong but not unpleasant.
The sake is not to be paired with anything, but rather to be enjoyed on its own.
Japanese>English
ジェイ&ノビィ
Happy New Year, Mr. Inchkin 🌅 I would be so excited if I could buy Jyushiyo 🤩 We have been entering the weekly lottery for about 6 months but we haven't won 🥲 I wish I could taste the excitement! I'd love to taste the excitement 😌😌.
Japanese>English
インチキン
Thanks for your comment 😊
I was so happy and delicious that I had it in no time!
Japanese>English
インチキン
I buy this sake every year, and I can't go wrong with it.
The balance of aroma, taste, and aftertaste is very good, and it is very tasty both as a food sake and as a stand-alone sake.
I had it with fillet sashimi and yudofu (tofu) and it went very well with them.
Japanese>English
インチキン
We often have this sake in the winter time.
It has a slight sweetness when heated from lukewarm to hot, and it goes very well with hot tofu.
Japanese>English
インチキン
It has a slight tanginess, a refreshing sweetness, and a rum-like flavor. The lingering aftertaste is also very good. The aroma, taste, and aftertaste are well balanced, and the sake is very well balanced, but not boring at the same time.
Japanese>English
インチキン
When I put it in my mouth, I thought it would be fruity with a little sugar-like sweetness, but the taste and aftertaste were very thick and neo-classic. The taste and lingering aftertaste are neoclassical.
Even at room temperature, the sweetness did not come out, and the lingering aftertaste was a little bitter, making it a well-balanced sake and very tasty.
Japanese>English
インチキン
The recent Uguisu did not have a distinctive aroma of Uguisu, but this time, the aroma from the opening and lingering aftertaste was very strong.
The aroma at the beginning and at the end was strong, and the flavor in the middle was a little restrained. It was very tasty and went well with strong-flavored snacks.
Japanese>English
インチキン
It has a tangy texture on the tongue, a clean rice flavor without much fruity ginjo aroma, and a crisp, dry aftertaste that lingers on the palate.
It is a beautiful sake that goes well with soybean milk hot pot and clam chowder.
Japanese>English
インチキン
I bought this for warming sake, but it has a wider range of flavors than I expected.
I tried it at various temperatures with fillets and squid sashimi.
Cold - the rice bran aroma was a little strong. Cold - the rice bran aroma was a little strong and went well with the sashimi.
Lukewarm - The aroma of rice bran was gone and the sweetness increased, so we enjoyed it by itself rather than with the sashimi.
Hot - Again, the aroma of rice bran was present, but without the sweetness, and again, the sake went well with the sashimi.
When it was heated up to the highest temperature, the alcohol feeling seemed to disappear.
Japanese>English
インチキン
I bought this sake for hot sake.
I had it lukewarm and hot, and it was very tasty.
I paired it with Hirabas sashimi and liver sashimi and it went especially well with the white liver sashimi and was very tasty.
Japanese>English
インチキン
I always have a hard time deciding between this and Yukidama, but this time I decided to go with Omine.
It is a nigori sake with a slightly sweet taste, but the sweetness does not increase as the temperature rises.
Japanese>English
インチキン
It is like a sparkling wine with a gassy, clean acidity and a little bit of sweetness.
The bottom of the bottle is also shaped like wine.
It tastes like Shinsei, but the sugar-like sweetness makes it a bit more robust, and it is very tasty.
Japanese>English
インチキン
The Yokoyama I have had so far is a fruity, sweet sake, but this one has the same flavor as the previous ones, but without the sweetness and with a fluffy aroma that is typical of Yokoyama.
It is a very tasty sake that goes well with just about anything.
Japanese>English
インチキン
A classic sake. When cold, the aroma and sweetness of KANHOKUTO spread out, and when warmed up, the taste becomes more refreshing, with a touch of sweetness coming in at the end.
It tastes better hot or topped up than lukewarm, and goes well with strong flavored snacks.
Japanese>English
インチキン
It has a strong aroma and flavor with a hint of sweetness, so it is easy to pair with anything and is a perfect food sake.
We paired it with horse sashimi and liver sashimi, and it went very well with them.
Japanese>English
インチキン
The aroma is fruity, typical of GANKI.
The sweetness is slightly subdued, and it has a rich, unfiltered, raw, unfiltered sake flavor.
We had it with raw fillet sashimi, and it was very tasty with vinegared fish as well.
Japanese>English
インチキン
The aroma when the bottle is first opened is modest, and the balance between a little gas, umami, and a lingering aftertaste is very good, making it a perfect food wine that goes well with anything.
It was delicious with cream cheese.
Japanese>English
インチキン
I bought it because it was my first hiyaoroshi sake.
When I opened the bottle, it had a pear-like aroma, a strong taste and sweetness unique to hiyaroshi-genshu. It is more of a hiyaroshi sake than a hiyaroshi sake.
It was a little too sweet, but it was very tasty.
Japanese>English