BacchusNY's Profile

Shizengo無濾過無加水芳醇純米特別純米原酒無濾過

9/12/2023, 10:17:55 AM

Here is a bottle to accompany you tonight. Is this the first bottle from this brewery? When the bottle is opened, there is a slight organic aroma. In the mouth, as the name suggests, it fills the mouth with the delicious taste of rice. The weak bitterness and firm acidity make for a refreshing finish in spite of the initial strong flavor. When paired with grilled eggplant with bonito flakes on top, the umami of the rice calms down a bit, making it easier to drink. The main dish was a bouillabaisse made with swordfish wrapped with hanpen. The main dish was a bouillabaisse made with fish wrapped around a piece of fish. The mellow flavor of the sake was a nice match. It is interesting to see how the flavor changes with the accompaniment.

Japanese>English

BacchusNY

Hiraizumi山廃純米マル飛限定生酒純米山廃生酒

Hiraizumihonpo Akita

9/10/2023, 1:29:27 PM

BacchusNY

Tonight's accompaniment is a bottle of this one. After eating lunch late in the afternoon, I was feeling a bit bloated, so I had a cheap bowl of seafood to accompany my sake. When I opened the bottle, the aroma of sweet Japanese pear tickled my nostrils. In the mouth, it was as sweet as juice. The sake's sake strength of -17 is not a bad thing. Yet, the acidity is so strong that it does not stick to the palate, and the aftertaste is refreshing. This sharpness is amazing. If you change to a white wine glass, the sweetness settles down, which is good for those who want to keep the sweetness in check. It has a completely different taste, and is umami in either wine glass.......a delicious sweet white wine when paired with cheese. The seafood bowl and the glass of white wine go so well together that I think the night will go on like this. The most important thing. In our house, we put wine chiller on the bottle, but it is important to drink it chilled! It has to be well chilled!

Japanese>English

BacchusNY

Denshu純米大吟醸百四拾純米大吟醸

Nishida Shuzoten Aomori

9/9/2023, 11:26:17 AM

BacchusNY

This one, which has been served to our guests for some time, is our accompaniment for tonight. It is a daiginjo brewed with Hana-Sou. Even though the bottle has been open for some time, it has a wonderful aroma. It has a sweet, juicy ginjo aroma that stimulates the salivary glands. In the mouth, it is as refreshing as sweet fruit juice. The acidity in the finish is really pleasant...Â When paired with okra and mekabu with black vinegar, the sweetness is intensified. After the Toro Yuba Mentsuyu, it turns dry and refreshing, also delicious! The sesame tofu with salt is a nice way to bring back the fruity flavor. The main dish of creamed chicken with maitake mushrooms is also a perfect match with the secret ingredient of pickled plums! The flavor may have changed since the bottle was first opened, but the sake never betrays you no matter what it is paired with.

Japanese>English

BacchusNY

Benten特別純米生原酒山田錦特別純米原酒生酒

Goto Shuzoten Yamagata

9/5/2023, 10:41:10 AM

BacchusNY

Here is a bottle to accompany you this evening. When the bottle is opened, it has a fruity and juicy aroma. When you put it in your mouth, it is surprisingly refreshing, despite the strong aroma. It is dry and easy to drink. The weak acidity and bitterness round out the aftertaste. When paired with grilled Shishito peppers, the bitterness weakens and it is even easier to drink. If you have hot "good" Shishito peppers, you may be able to taste the sweetness as well. After stewed chicken wings with tomatoes, the bitterness might increase a little. If you put butter on olive bread from a famous bakery in Yugawara, everything will match and you will be able to drink it forever. Dangerous!

Japanese>English

BacchusNY

Bo生酛純米秋田酒こまち無濾過生原酒純米純米生酛原酒生酒無濾過

外池酒造店 Tochigi

9/4/2023, 10:05:38 AM

BacchusNY

Here is a bottle to accompany you tonight. I think it has been a long time since I bought a bottle of sake made from a traditional sake yeast yeast yeast yeast. When the bottle is opened, it reminds me of a ripe melon. In the mouth, it has a sour aftertaste with a strong rice flavor! It seems the lactic acid bacteria did a very good job. I started tonight with my favorite mayo Tabasco cabbage shreds. The sourness of the mayonnaise and Tabasco interacted with each other, weakening the acidity and increasing the fruity taste. It turns into an easy drink. The steamed squid with dashi broth has a sweet taste, and when combined with this, it turns into a dry and refreshing sake, which is also a good match! The yogurt flavor is also nice. It's fun to have different tastes depending on the dish.

Japanese>English

BacchusNY

Tenbi純米大吟醸廣島千本錦純米大吟醸

Choshu Shuzo Yamaguchi

8/30/2023, 10:42:44 AM

BacchusNY

Tonight's accompaniment is this one, with its austere colored bottle. When the bottle is opened, it has a refreshing aroma of sweet fruits. When you put it in your mouth, you will feel a pleasant gaseous sensation. At first, there is no sweetness, but as you swallow it, the aroma of grapes and a white wine-like acidity spreads in your mouth. When paired with scallops with butter and soy sauce, the acidity washes away the richness of the butter and leaves your mouth feeling refreshed. It is a sake that can keep up with delivery pizza and keep its deliciousness.

Japanese>English

BacchusNY

KoeigikuSnow Crescent 雄山錦無濾過生原酒純米原酒生酒無濾過発泡

Koeigiku Shuzo Saga

8/27/2023, 9:19:04 AM

BacchusNY

Tonight's accompaniment is (probably) my first purchase of this brand. I was about to undo the clasp on the crown when I heard a pop and the crown almost flew off. A moment of surprise from the start. It was not a good thing that I was relieved to be able to open the bottle safely. When I kept the lid closed, the crown flew off. It was a double surprise. When I put my mind at ease and checked the aroma, it was like a sweet grape, which was wonderful. â™" When I put it in my mouth, it was strong and shwashy, with a sweet taste reminiscent of Japanese pear, followed by a weak bitterness and a moderate acidity with a refreshing aftertaste. When I changed my usual round glass to a champagne glass, the bitterness stood out and it was not as good. The compatibility of sake cups is also important! After the edamame (soybean curd) tofu and kaware daikon (radish) with mentsuyu, the pear taste increases and it is delicious! The main dish was sushi. The sweet and sour sushi rice and the shuwashuwa did a great job, making it a perfect match.

Japanese>English

BacchusNY

Nishinomon純米大吟醸ひとごこち無濾過生・別誂純米大吟醸生酒無濾過

Yoshinoya Nagano

8/26/2023, 11:32:53 AM

BacchusNY

Here is a bottle to accompany you this evening. When the bottle is opened, it has a sweet and juicy aroma. In the mouth, the strong sweetness is followed by a moderate acidity that creates a pleasant finish. The weak gassiness may be suitable for summer. Today's salad is my favorite shredded cabbage with mayonnaise and Tabasco. Since I drink alcohol, my body needs vitamin U, right? After this, the sweetness rounds out the taste and gives it a gentle flavor. It goes well with the horse mackerel bone crackers. The acidity washes away the fish flavor and puts you in a loop. It is also good with the main dish of pickled aji. The strong flavor mellows out the sake, creating an endless loop. I love Nishinomon!

Japanese>English

BacchusNY

Tatsuriki純米酒ドラゴンスパークリング生純米生酒発泡

Honda Shoten Hyogo

8/22/2023, 10:45:15 AM

BacchusNY

Here is a schwashy one to accompany you this evening. I carefully opened the bottle to prevent it from spilling. Pouring it into a champagne glass, it has a beautiful cloudy white color. The sweet aroma is pleasant to the nose. When you put it in your mouth, it tastes sweet and fruity, and the acidity after swallowing is wonderful...¡ÊWhen paired with soaked green peppers, the sweetness of the mentsuyu (Japanese soup stock), combined with the freshness, keeps the sweetness in check and is also delicious! For the main course, the pike was triplicated, rolled and baked with a mushroom balsamic, honey and soy sauce. After this, you can taste the moderate flavor of the rice, which is also wonderful. It was a great drink on a hot summer day! After dinner, it went well with the Skikine cheese (a Norwegian caramel-like cheese).

Japanese>English

BacchusNY

Bo特別純米美山錦無濾過生原酒特別純米原酒生酒無濾過

外池酒造店 Tochigi

8/19/2023, 10:57:50 AM

BacchusNY

Recommended as a food wine, this was my accompaniment for this evening. When the bottle is opened, it has a pear-like aroma with a hint of alcohol. The taste is rich in the mouth. After the strong umami of rice, sourness and bitterness follow. When paired with fresh slices of deep snow eggplant with lemon juice, olive oil, and salt, you can taste the sweetness, which weakens the acidity and bitterness. It also goes very well with bonito sashimi, tomatoes, avocado, and nori with lemon juice, sesame oil, and salt. Tonight's main course is pizza. I don't think it would go well with this. It is a bit too heavy and I don't like it. It is a sake whose atmosphere changes depending on the food. I think it shows its true potential with dishes with acidity.

Japanese>English

BacchusNY

After a day, it appeared again this evening. The corners have been rounded and transformed to make it very easy to drink. The romaine lettuce with roasted lemon sauce is great...and it washes down the richness of the scallops with shell-roasted lemon butter.

Japanese>English

BacchusNY

The strange thing is that after a series of sour sushi, the bitterness comes back. Well, it is difficult to aim for a marriage!

Japanese>English

BacchusNY

Hokusetsu純米吟醸生原酒純米吟醸原酒生酒

Hokusetsu Shuzo Niigata

8/19/2023, 10:02:44 AM

BacchusNY

Brewed with Koshitanrei, this is my companion for tonight. I have a cold, so I can't smell it. The wife says it has a refreshing aroma. When you take it into your mouth, you will feel a thick start, followed by a refreshing sharpness. After the shredded mekabu with black vinegar, the initial impact is lessened, making it easier to drink. When paired with my favorite shredded cabbage with mayonnaise and Tabasco, it is truly delicious water. It's good. Tonight's main dish is delivery sushi. The sweetness of the sake is enhanced and delicious...the first sip was strong, but when paired with the food, it became more palatable and doubled in deliciousness.

Japanese>English

BacchusNY

木曽路純米酒 R純米原酒

湯川酒造店 Nagano

7/22/2023, 3:53:06 PM

BacchusNY

Tonight is the second Kisoji. This is a fire-aged version of a junmai sake brewed with Miyamanishiki. When the bottle is opened, the aroma is not strong, but it has a strong rice flavor. In the mouth, it has a firm sweetness, followed by bitterness and acidity. The bitterness and sourness disappear when paired with chilled tofu with shishito pepper and soy sauce. The sweetness is further intensified. After the yam strips with ume plum paste, you can taste the fullness of the rice after the sweetness. Combined with the sweetness of the homemade roast pork, the sake creates a refreshing sensation and is a good match. Kisoji is best served with a meal.

Japanese>English

BacchusNY

木曽路夏純純米吟醸生原酒 2022by仕込32号純米吟醸原酒生酒

湯川酒造店 Nagano

7/20/2023, 11:30:03 AM

BacchusNY

Tonight's accompaniment is this bottle brewed with Miyamanishiki. When the bottle is opened, it has a slightly organic aroma. You can also taste a little alcohol. In the mouth, there is a hint of sweetness, but it is basically dry. It also has a strong acidity and a weak gaseous taste, which is typical of summer sake. After serving Mizunasu (eggplant) with Shishito pepper soy sauce (recipe by Chef Kasahara), the acidity disappears and you can drink it without hesitation. When paired with sautéed asparagus, the sweetness is enhanced, making it a good match. The hamo (pike conger eel), which was on sale for a reasonable price, and the ume plum sauce also went well together. When paired with the bonito sashimi and tomato salad that has been making an appearance recently, the sweetness is strongly felt, and it is also delicious. I realized that even sake that I don't necessarily like on its own can change depending on the marriage.

Japanese>English

BacchusNY

Kinoenemasamune純米吟醸生原酒初しぼり純米吟醸原酒生酒

Iinuma Honke Chiba

7/15/2023, 11:11:56 AM

BacchusNY

The restaurant told me not to leave it too long and drink it, but it's already been half a year. I wonder what has happened to it. When the bottle is opened, a sweet aroma can be felt. When you put it in your mouth, the sweetness is quite strong. Rolling on the tongue, it leaves a weak gassy sensation and a sour and bitter taste that stimulates the salivary glands in the throat. Maybe not well balanced. Maybe I left it too long. When paired with turnip and canned tuna salad, the imbalance of the aftertaste is resolved and it is easy to drink. After grilled scallops with butter and soy sauce, the unbalanced aftertaste is refreshed in the mouth, which is also good. With grilled sardines with butter, the sweetness is emphasized, but I think this is also possible.

Japanese>English

BacchusNY

Shuho純米大吟醸出羽燦々磨き三割三分生原酒純米大吟醸原酒生酒

Shuhozo Shuzo Yamagata

7/10/2023, 11:44:13 AM

BacchusNY

Continuing from yesterday, Shuho is this evening's accompaniment. We switched from Hachitan Jungin to Dewa Sanzu Jun Daigin. When the bottle was opened, the aroma of sweet fruit was irresistible! In the mouth, the sweetness spreads as the aroma suggests. The sharpness is maintained, so the aftertaste is refreshing. It's delicious! When paired with a salad of octopus, broccoli, and cheese, the slight spiciness and sweetness of the sake make a great match. When I eat grilled asparagus with miso mayonnaise, the saltiness of the miso and the vinegar of the mayo make the sake more refreshing, and I can drink more and more. It also goes well with the hamo (pike conger eel) and ume plum sauce, which was served as an entrée. Yesterday, I could enjoy the goodness of dry sake, and today I can enjoy the quintessence of sweetness, and it is really a wonderful sake♪ After dinner(?) I was feeling a little unsatisfied after the meal, so I bought some Ippeichan yakisoba from a convenience store, but I don't think it's recommended because it would have erased the aroma and flavor of the sake. It was a bit of a mistake.

Japanese>English

BacchusNY

Shuho純米吟醸八反生原酒純米吟醸原酒生酒

Shuhozo Shuzo Yamagata

7/9/2023, 10:38:29 AM

BacchusNY

Tonight's accompaniment is a bottle of this one. This may be the first time for me to drink it knowing that it is Hachitan. When the bottle is opened, it has a sweet peachy aroma. In the mouth, it is not as sweet as the aroma, and while it has a strong flavor, it is refreshingly dry on the palate. When paired with stir-fried mini daikon radish leaves and shimeji mushrooms, it is delicious with a sweet taste followed by a sharp taste! When combined with bonito sashimi and tomatoes with vinegar, salt and sesame oil, it goes well with bonito, but after the tomatoes, the bitter taste comes out. The dry sake washed away the fat of the grilled yellowtail kama with salt, and it was endless. Dry sake is good, too.

Japanese>English

BacchusNY

Kinryo無濾過純米吟醸生原酒しぼりたて純米吟醸原酒生酒無濾過

Nishinokinryo Kagawa

7/8/2023, 1:36:25 PM

BacchusNY

This one, which is a Nuveau but has been laid down for a while, is our companion for tonight. When the bottle is opened, it has a gorgeous ginjo aroma like sweet fruit. In the mouth, a deep sweetness spreads. There is a slight sourness, so the aftertaste is refreshing. It is like eating a delicious fruit. After the sweetness of the Moroccan beans with sesame paste, the sweetness of the sake rises and disappears smoothly and smartly, making it very tasty. The sake-steamed flower sea bream is a nice combination of ginger and sake. The sweetness of the tofu combined well with the sweetness of the sake, and the slightly expensive tofu sprinkled with salt was also delicious. I think the sake's sweetness stands out more when combined with slightly sweet ingredients. I think it is better to cool it down because it becomes too sweet when the temperature rises.

Japanese>English

BacchusNY

六友純米大吟醸原酒

羽田酒造 Kyoto

7/3/2023, 10:37:20 AM

BacchusNY

Tonight, I received this bottle as a gift. It is a brand I have never seen before. When I opened the bottle, the aroma was subdued. A little organic. When you put it in your mouth, it is quite dry. When swallowed cold, it falls down the throat cleanly and the spiciness remains. When it rolls around in the mouth, it has the umami of rice and a slight organic taste. After eating raw yuba with salt, you can taste a little sweetness, but the aftertaste is spicy~. After the tomato cucumber with umami and spicy sauce, the sweetness becomes stronger. It goes well with the spicy fried celery and satsuma-age. The balance of the sake is good and stands out. It is also good with the eggplant and Satsuma-age in sweet and spicy sauce. Tonight, we are full of Satsuma-age. It is also good with simply grilled food, which gives the taste of the sake. Is it good with sweet and spicy seasoned dishes? Whatever it is, it has a spicy aftertaste!

Japanese>English

BacchusNY

Sansha純米吟醸花酵母造りあべりあの花純米吟醸

Harada Shuzoujo Gifu

6/29/2023, 10:01:03 AM

BacchusNY

I met this one when I traveled to Gifu, and it is my companion for this evening. When you open the bottle, the fruity aroma is unbearably pleasant. The juiciness is in full bloom and makes you salivate. When you put it in your mouth, despite the aroma, it has a firm dry taste. The sharpness of the throat is wonderful. I wonder if a weak bitter taste remains in the throat. After a salad with mentsuyu/vinegar/yuzu kosho, the bitterness weakens and the refreshing taste improves. When paired with fried eggplant with garlic, it has a subtle sweetness that is also delicious. Today's main dish is fried horse mackerel with tartar sauce. It goes well with dry sake. It also goes well with salty bone crackers.

Japanese>English

BacchusNY

瀧澤壬寅槽垂れ(にごり生原酒) 純米吟醸純米吟醸原酒生酒にごり酒槽しぼり

Shinshu Meijo Nagano

6/21/2023, 10:42:55 AM

BacchusNY

Tonight, too, it is accompanied by this one, which has been sitting in the refrigerator for more than a year. When the bottle is opened, it has a slightly sweet and gorgeous ginjo aroma. In the mouth, it has a sweet, rich flavor. It is fruity and delicious♪ The light acidity at the finish gives it a pleasant aftertaste. When paired with soaked green pepper and tomatoes, the tomatoes mask the acidity of the sake, but the smoothness of the sake is maintained, which is also nice. After the grilled kama of warasa, the fruity taste is enhanced, which is also delicious. Even if you eat the main dish of grilled gyoza with vinegar and pepper, it is not defeated at all because of the strong base of the sake. It is a delicious dish that you can drink as much as you want, even though it is strong in flavor.

Japanese>English

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