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Sakurahime yeast type 3 Nama-zake
Shizuku Ehime Polishing ratio 60
Crisp, dry mouthfeel
Good umami and sweetness, giving it depth.
Slightly lactic acidic aroma and crisp acidity
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Takaji純米大吟醸 朝日
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Unfiltered, raw, unfiltered 100% Asahi produced in Bizen Akaban Akabanzaka
Association No. 14 and No. 7 yeast
Polishing ratio 50%.
Slightly sparkling, a pleasant sound when the bottle is opened.
Slightly sweet and mild aroma
Full of sweetness, umami, and acidity, with a nice sharpness.
Well-balanced and easy to drink
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Mild aroma.
Early ripe melon on the attack with a full-bodied umami.
It has a strong umami, but the slight bubbles and acidity make it light.
It is not enough to drink by itself, but it would be good with French cuisine. It would be good with butter sauce or something without being too heavy.
The third day after opening the bottle, the umami flavor has been added.
Good balance of umami and sharpness. It is delicious!
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Aroma of unripe melon
Very clear and clean taste
Very good!
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Shizuku Ehime 50%, No.18 yeast
Dry with sweetness.
Full-bodied with high alcohol content.
It is good with pot dish or something with strong umami flavor.
It's delicious!
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Seikyo純米大吟醸 生原酒 袋しぼり
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100% Yamada-Nishiki, Acidity 1.4, Sake 0.0, Alcohol 16%.
The aroma is gentle and refreshing, with a hint of lemon.
The moment it enters the mouth, it explodes!
The umami comes in a flash, the sweetness comes in a flash, and after a second, the acidity and spiciness come out.
The taste is quite strong, and it is as good as a steak!
Yum!
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Kawakame純米吟醸 中汲み 無濾過生原酒
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Kokumai Kiriitama
delicious
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AramasaNO6 Btype
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4 year old raw sake.
It smells like natto and doesn't taste good.
I like natto, but it is not good to feel it strongly in sake.
I found on the internet that B-type is made by an old method called Bodai-hashiroshi brewing. However, no one has mentioned the natto aroma. Is it because of the condition of storage or duration of storage, or is it my sensitivity? 。。。。
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Nama Sake
The aftertaste is crisp and tight, and the aroma is very melon. The aroma is sweet, but the taste is quite dry.
It's delicious!
The flavor is fuller and more umami a few days after opening.
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Kameizumi純米吟醸 生原酒
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Sake degree -15
14% alcohol by volume, probably because it retains a lot of sugar.
Sweet and sour lactic acidic aroma
Banana-ripe pineapple
Sweet and mellow, but not too sweet due to the acidity.
Delicious!
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Yokoyama純米吟醸 無濾過生原酒 7
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Yamada Nishiki
Aroma of apple
The taste is coherent.
It has sweetness, umami, bitterness, acidity, and spiciness all together, but it is very well balanced.
It is like a sumo wrestler who can move quickly.
Very good!
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Yokoyama純米吟醸 無濾過生原酒 1814
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They use yeast No. 1801 and No. 1401.
The sweetness and umami come in a rush, and then quickly fade away.
There is a lactobacillus aroma, and it does not end with a crisp acidic finish, but finishes smoothly and beautifully.
It is delicious!
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Shusen Eiko純米大吟醸 おりがらみ 生
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Matsuyama Mitsui 17%, Sake degree +4
They have it bottled exclusively at Yamamoto Sake Shop.
It is easy to drink without feeling the high alcohol content and without any peculiarities.
It seems to be good as a food sake.
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Made from 100% Gin-no-Yume
Aroma of ripe pineapple and melon
Perhaps because the alcohol content is high at 17%, the aroma spreads quickly and is immediately tightened up.
Can you taste the bitterness?
Delicious!
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Hatsuyukihaiおりがらみ 特別純米生原酒
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Sake level is +1, but it is sharp and clean.
Thick and mellow aroma.
I would like to try it with albacore.
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Tsuchida生酛 純米吟醸
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Strong lactobacillus sensation
Clean taste and good flavor
Very beautiful and different
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Tosa-shiragiku特別純米 八反錦 生
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It did not have that Shinmasa-like fruity flavor this time. This one is tasty and dry with a good flavor, but Junmai Ginjo is the way to go!
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Shikishima出羽燦々 特別純米 無濾過生原酒
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It has a smoky, whiskey-like aroma.
The aroma lingers until the end, and is quite nasty.
Might not be my favorite.
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Slightly effervescent.
Easy to drink, you wouldn't think it was 14 degrees Celsius.
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Nice sweetness and a nice sharpness.
It's good!
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