かわさん
It's an old story.
But still
I really like this one.
Japanese>English
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かわさん
koryu daiginjo (aluzoe)
Refreshing aroma. Slight alcohol smell. Delicate.
Taste A warm taste with a fluffy body like cotton.
Goes well with refreshing ingredients, butter and pepper.
Japanese>English
Okuharima純米吟醸おりがらみ芳醇辛口
かわさん
Okuharima Junmai Ginjo Origarami Mellow Dry Taste
Nose: A sweet aroma with only a hint of sweetness.
Taste: No overtones, then a sweetness, and then a break. It is truly mellow and dry!
Japanese>English
かわさん
Shinran Kagura
100% Yamada Nishiki, 55%, 14%.
Unpasteurized sake.
Nose: Subdued, with hints of pear and yakult.
On the palate, it is soft and light. From the mid-palate, the lactic acid that only a traditional sake brewer can produce appears and spreads, and the taste becomes less sweet.
My favorite sweet and sour! Sipping sake with motsu nabe (hot pot)!
This is a good one.
Japanese>English
かわさん
Katsu Koma
Odorless, with a slight alcohol smell.
Taste: The umami taste is contained in the dryness. It's like Ihyakumangoku with a touch of umami! It's delicious. It is indeed a hard-to-find sake!
Japanese>English
かわさん
Sairei Junmai Ginjo
Nose: Pear
Taste A fresh sweetness like Muscat spreads, and when opened, it is slightly tingly. It ends with a citrusy bitterness. The aftertaste is longer than expected. It's good.
Japanese>English
かわさん
Sairei Junmai Ginjo
Nose: Pear
Taste A fresh sweetness like Muscat spreads, and when opened, it is slightly tingly. It ends with a citrusy bitterness. The aftertaste is longer than expected. It's good.
Japanese>English
かわさん
Soil 20:21 Yamada Nishiki 13 degrees
Aroma: Fairly subdued. Slightly lactic acidic.
Flavor: A slight carbonation with a delicious sourness. Apple. The finish is crisp and clean.
I thought for a moment, "This is good," but then I thought, "What? But as I continued to drink it, I found it to be a bit lacking in richness. Is it? I felt that the acidity should be stronger. It's more like a thin cider.
I opened it for two days and tried again. Oh, this is it🥂The taste changed! The umami and lactic acidity became stronger, and the taste of Yamadanishiki also showed up! The temperature range should be higher.
The temperature range should be higher. I drank it on four separate days, and the last one was the best!
This is the tendency of modern nishimoto!
Japanese>English
ジェイ&ノビィ
Hi Kawasan, nice to meet you😃.
I just pre-ordered the day before yesterday to try the Yamadanishiki from Sando, it's supposed to arrive in mid-February, I'll take your comments into consideration! Looking forward to it!
Japanese>English
かわさん
Long time no see, at the shop!
Kamonishiki Brilliance
Aroma: Peachy Ginjo aroma
The taste is rich and delicious.
Japanese>English
Hatsukame純米吟醸ひやおろし
かわさん
Hatsukame Junmai Ginjo Hiyaoroshi
Aroma: A hint of freshly cooked rice
From the first taste to the last, it is soft and mellow. This is the first impression. Because it is cold, the flavor is a little less.
Wait a little.
It warms up a little.
16.5 degrees
The sweetness opens up, and the banana aroma spreads.
In-house cultured yeast, isoamyl acetate, dominates.
Honored Fuji from Shizuoka Prefecture
Subterranean water from the Southern Alps
The classic Shizuoka style Ginjo
I see! Delicious. Be careful not to chill it too much😁!
Japanese>English
かわさん
Consecutively, I bought them! 😁
Declaring a state of emergency.
This is sake day. Cheers!
Lieutenant General Aizu, look up. A little forward.
Aroma: The flavor is more to my liking than the last time I drank it.
There's no unpleasant rice smell.
It's delicious lukewarm. Yume-no-ka: It has a distinctive flavor. Good.
Japanese>English
かわさん
Tobiroki Junmai Ginjo Black Label
It is served cold at about 5 degrees. Freshly opened.
Aroma: A hint of peach
The taste is delicious! It has a mild umami taste with a bitterness that clings to the palate. There is a certain amount of aftertaste. In the latter half, the ginjo scent lingers in the back of the mouth!
Golden balance.
The temperature increases a little and the taste opens up.
Change the temperature in the room where you drink it.
Japanese>English
かわさん
Tenmei Autumn Agari
Aroma It has a herbaceous aroma.
Taste It has a bitter taste of grass and grassland. I wonder if the dryness of Miyamanishiki and the aroma of the dream create the unique bitterness.
Japanese>English
かわさん
Shinsei Niugame 88
Aroma An appetizing aroma of lactic acid.
Taste Surprisingly, the taste changes in a way I have never experienced before.
On the nose, there is a gentle sweetness.
Then, slowly, there is a unique sourness in the whole mouth, yes, a sour song (hymn). The caramel and bitterness cling to the back of the tongue and dance with the song. Delicious!
It's hard to believe it's low-milling rice!
I was told that it can be served at various temperatures. Let's give it a try.
Japanese>English
かわさん
Yamagata Masamune Inazo
Aroma Odorless alcohol smell
Taste The ramune feeling sticks at the back, and I feel the bitterness more than the sweetness.
A little medicinal smell?
Day 2: Bring it a little closer to room temperature. Mildly, the flavor becomes more delicious. The hinoki and bitter taste disappear.
Japanese>English
AmabukiI LOVE SUSHI
かわさん
Amabuki I LOVE SUSHI Nakatoro Ice Stored Raw Sake
Saga no Hana 60%.
Strawberry yeast Tsukishita Bijin, aged for 6 months
Aroma: Dry, semedyne-like
Taste: Umami, semedyne-like
Now, it's not Nakatoro, but Negitoro. And. Delicious! Dry? Not as spicy as it should be, but it's good. The flavor of the tuna oil increases!
From the rappel, I thought it would be a tricky sake, but it's just plain delicious and dry. You have to pair it with sushi! That's right.
Strawberry yeast! but I can't tell the difference (crying).
Japanese>English
あねさん
Good evening.
I thought she was a cute girl 👧, but it's sushi, isn't it?
Japanese>English
かわさん
Ane-san. Good evening. It seems to be a medium toro 😁Today is also this, with medium toro sushi. It's amazing. Try it.
Japanese>English
かわさん
Tosa Shiragiku Namazume Junmai Ginjo Gin no Yume
Aroma: A faint sweetness of lactic acidity.
Taste: The sweetness and acidity spread and become gentle in the back of the mouth.
It is freshly opened, so it may still be hard. Wait a little.
Mmm, it opens.
Japanese>English
Toko山形牛男2021あき
かわさん
Yamakawa Ushio 2021 Autumn
Toko
Aroma Almost odorless.
Taste Slightly refreshing rhumminess, cideriness, then sourness comes and disappears with sweetness. It's good.
As for the meat.
Seven's golden beef stew.
It didn't match (cry)
The second day
Akakara nabe. Oh, it goes well! Delicious!
Japanese>English
かわさん
Daishinshu Autumn Jun Gin
Cold
Aroma Morning autumn aroma
Taste Too cold, dry at first. A hint of sweetness on the inside. Bitterness soon!
It's said that the autumn agari should be left for about 10 minutes. Wait!
The temperature has risen a bit.
It's autumn, and the rich flavor comes. It's delicious!
Japanese>English
かわさん
I'm sorry for the past minutes m(__)m
Sweet sake Leisen Natsu Gin Tokugin Yamadanishiki
All Tojo Yamada Nishiki used
Daiginjo Gifu
Nose A hint of green apple
Taste The water is silky and soft. It is a so-called water system! It is thin but has a firm structure. It is not so called "Danrei dry taste" but dry taste. It has a soft and very slight sweetness. Slightly sweet. It has a lot of sweetness.
Japanese>English