MICHI
My home-drinking partner's first comment was fruity. It was more refreshing than dry.
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MICHI
This was the first time I tasted this sake, and I found it to be in the middle of sweet and dry, light and thick, in a good way.
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MICHI
It is a local sake. It was a mild sake that also felt refreshing.
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MICHI
It was a sake with a Sake meter of +2, but it had a sweet and umami taste, and was also refreshing. It happened to be a perfect match for fried oysters with tartar sauce at this time of the year.
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MICHI
It was a light, dry sake with a slight bitterness.
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MICHI
It had a strong umami flavor and went well with saikyo pickled fish and sweetened tsumami.
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MICHI
This was the first nigori sake I have had since joining Sake-no-wa. I mixed it very slowly, but I had to open and close the cork quite a lot to avoid a blowout. It was not as thick and refreshing as I had expected, and it went well with a variety of tsumami (Japanese rice wine).
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MICHI
I was browsing the shelves of a liquor store, thinking that most sake from Kochi Prefecture are dry, when I happened to pick up a label with the yeast CEL24. I was surprised when I bought it with absolutely no knowledge of sake, but it had a nice sharpness and was a good match with the sweet sake tsumami.
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ma-ki-
Good evening, MICHI.
Here, I also recently had a CEL24 sake from this brewery and was really surprised: ⤴️
I had an image of dry sake from Kochi Prefecture as well, so it's really a strange yeast ✨.
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MICHI
Thank you for your comment, ma-ki. Whenever I find sake from Kochi, including drunken whale, I always pick it up. I was really surprised this time. I was very impressed by the efforts of the sake brewers who devised various ways to produce the prefectural yeast.
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MICHI
It was the first sake that I realized the fruity nature of and felt the sweetness first. After a day, I felt it was rather sharp and even mild.
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MICHI
The popular "brewer Kuheiji" was also a very rich and flavorful sake, but it also went well with the "Salmon Chanchan-yaki" and a variety of other tasty snacks.
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MICHI
It was a mild yet sharp sake that went well with a variety of tsumami (Japanese rice wine).
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MICHI
With 17 degrees of alcohol and a slight bitterness, the sake was quite heavy.
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MICHI
Unlike the usual super dry, I detected a slight sweetness, but it was still rich and sharp.
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MICHI
This time of the year, hiyaoroshi sake was served in succession, but it was still a gentle and mild sake with a pleasant taste.
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MICHI
It was a sake that felt clean and refreshing.
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MICHI
Anyway, I found the sake to be mild and sharp. The 16.5 degrees alcohol content was hardly noticeable.
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MICHI
I didn't feel that it was 17% alcohol. It was mild, but had a distinctive umami flavor.
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MICHI
It was a fruity sake, but with a distinct umami flavor. It was a perfect match with sweet vinegared autumn myoga, a staple at this time of year.
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MICHI
I found it tasty and a little sweet. It seems that there are various kinds of sake rice (sake rice) and this may be suitable for understanding the differences.
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MICHI
The sake was slightly effervescent and you could really feel the fruity taste.
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