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とらきちとらきち

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Uzenhakubai
2(100%)

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The origins of the sake you've drunk are colored on the map.
Toyama
5(16.13%)
Yamagata
4(12.9%)
Gunma
2(6.45%)
Niigata
2(6.45%)
Nara
2(6.45%)

Timeline

とらきちとらきち
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22
とらきち
I had a hiyaoroshi. The attack has an ethyl caproate flavor and aroma, with some acidity and umami, but not much lingering aftertaste. The texture is full. Because of its flavor and aroma, it is more suitable for grilled fish than for sashimi or marinated fish. It was very tasty when I matched it with grilled fish.
Japanese>English
とらきちとらきち
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14
とらきち
Sake purchased at a liquor store in Yamagata. Tasted and compared with Junmai sake. Almost no ginjo aroma. The attack is slow and umami, mild and easy to drink, and it is easy to match with meals. Easy to drink even for those who do not like alcohol.
Japanese>English
とらきちとらきち
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15
とらきち
Sake purchased at a sake shop in Yamagata. Purchased together with hiyaoroshi and compared the tastes. The ginjo aroma is subtle and the attack is firm. The taste is also firm. After a little while, it has a touch of sake yeast. It has a clean lingering aftertaste and is delicious as a mid-meal sake.
Japanese>English
とらきちとらきち
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18
とらきち
The ginjo aroma is ethyl caproate, the attack is sweet with a strong sense of fermentation, the acidity is deep, the umami is full, and the finish is slightly lingering. Compared to the usual Harushika dry sake, it has a more mild taste with umami due to the fact that it is a hiyaoroshi (cold sake). It is delicious as it should be in autumn. Even after about 5 days, it still has umami and aroma and is delicious without tiring to drink. 👍️
Japanese>English
とらきちとらきち
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27
とらきち
The ginjo aroma is sweet and the attack is fizzy and sweet. The attack is bubbly and sweet, and it doesn't lose out to the strong flavor. Personally, I enjoyed it the next day after opening it, when the fizziness had settled down and the sake had a "sake yeast" feel to it. The taste is typical of Kangiku, and if there was a dry lineup, I would like to drink it.
Japanese>English
とらきちとらきち
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21
とらきち
A little sweetness in the ginjo aroma, but not too much. The attack is refreshing. Umami with little lingering aftertaste and little alcohol Suitable as a food sake This sake was purchased at a sake shop in Yamagata and was recommended by the owner, who said it is best enjoyed at room temperature, not cold or heated. The sake was more relaxed because it was hiyaoroshi (cold sake). It is also good with strong flavored boiled fish. Personally, I liked it best when it was cold or a little cooler. I used to like sake with a strong aroma, but now I like this kind of sake because it is easy to drink and I finished the 4-ounce bottle by myself in no time.
Japanese>English
とらきちとらきち
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4
とらきち
Ginjo aroma is faint. The attack has a bit of a "sake yeast yeast" feel, but the taste is refreshing and I thought it would go well with warmed sake. At about 30 degrees, it was subtle, but at around 40 degrees, it became sweeter and tastier, and at around 50 degrees, it had a strong aroma and flavor.
Japanese>English
とらきちとらきち
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23
とらきち
The label is cute. The color is a little yellowish, the ginjo aroma is dry sake-like, the attack is strong, and while it has a traditional sake feel, the aftertaste is clean and acidic. There is a sense of rice that lingers on the nose. It is more suitable for sashimi and soy sauce than for boiled fish. It is much drier than the usual Oze Yukidokotte. It would be interesting to warm it up.
Japanese>English
とらきちとらきち
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24
とらきち
The ginjo aroma is more pear than banana, with a rice aroma rather than floral, the attack is not too strong, and the aftertaste is clear. It is good with fish, such as sashimi and grilled fish. It is the first time in a long time that I drank it, and it was delicious.
Japanese>English
とらきちとらきち
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21
とらきち
Sake I received as a gift. I don't buy sake for myself, so in a sense it is valuable (laugh). The ginjo aroma has a traditional sake flavor, with a hint of sake yeast. The attack is not so different from the ginjo aroma, and it is sharp without sweetness. No acidity. The aftertaste is clear. If you add 40 and 45 degrees to the water, the ginjo aroma becomes mellower, but the attack becomes stronger. Personally, I prefer it warmed up to 40-45 degrees. It would be nice if it had a little more acidity, but this is the original sake.
Japanese>English
とらきちとらきち
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17
とらきち
It has a strong attack and umami flavor, but it is dry. It is more enjoyable after a little while because of its fermentation and complexity. It is good as a food wine because it does not interfere with meals. It is also good as a food wine, even though it won a wine award. Personally, I enjoyed it with potato salad to increase the sweetness, and with nukazuke pickles to increase the fermentation.
Japanese>English
とらきちとらきち
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22
とらきち
This sake is a collaboration between Toyo Bijin and a liquor store that we patronize. The price is surprising for such a high rice polishing ratio and sake quality. The color is nigori and there are some ori. There is a ginjo aroma, but it is not strong. The texture is smooth and silky, but with a strong sweetness. The acidity is fresh, with a little umami and a slight aftertaste. As is typical of Toyo Bijin, it can be drunk by itself without any accompaniments, but it has a flavor that makes you want to pair it with grilled fish or chicken. I am looking forward to drinking it tomorrow and beyond. The next day: The acidity subsides and the sweetness increases, and surprisingly, the balance is better with cold sake.
Japanese>English
とらきちとらきち
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19
とらきち
The freshly opened ginjo aroma is very complex, with a strong acidity and sweetness on the attack, but with a low lingering aftertaste. The starting taste is firm. After a few minutes, the acidity settles down, and the sake takes on a fresh yeast yeastiness, sweetness, and aroma. I personally like sweetness, umami, and the sense of "sake" (like Gonin Musume and Kidoizumi), so I like it the day after the bottle is opened or at room temperature. According to the information from the liquor store where I purchased it, this will be a regular or standard Koei-Kiku. I think the flavor is aimed at a food sake, though, with the original ama acidity strength.
Japanese>English
とらきちとらきち
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18
とらきち
There is a little rice sweetness in the ginjo aroma, and the attack is a bit raw but soon clears up. There is also a little umami. Surprisingly fruity for a sake from Okayama (and the name gives the impression of fruity). It was a sake that I could keep drinking.
Japanese>English
とらきちとらきち
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22
とらきち
The ginjo aroma is small and faint. The attack is acidic and umami, with no lingering sweetness. There is a lingering sweetness of rice in a good sense. Because the umami rises slowly, it is delicious when consumed with food in the mouth. It goes well with a variety of dishes and is still a delicious sake that I like.
Japanese>English
とらきちとらきち
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16
とらきち
The ginjo aroma is faint. The attack is firm with umami and a little sweetness. It is a little more banana-like than green apple-like. The lingering aftertaste is clean, but it still has a taste unique to nama sake. There is a strong sense of gas. It is very tasty when paired with dashi (soup stock) such as okara (bonito flakes). I would like to try the non-nama sake as well.
Japanese>English
とらきちとらきち
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20
とらきち
The appearance is clear, the ginjo aroma is faintly apple-like, and in the mouth it has a smooth sweetness, umami, and acidity. The aftertaste is refreshing. Although it is from the Haneya brewery, it is sweet and easy to drink, so much so that it can be drunk on its own.
Japanese>English
とらきちとらきち
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23
とらきち
Tamagawa's unfiltered unpasteurized sake that tastes great even when served with ice. It has a high alcohol content of 17 to 18 degrees C. The color is slightly yellow (not clear as the sake cup was difficult to recognize). The color is slightly yellow (not clear because the sake cup was difficult to distinguish the color), the ginjo aroma is high, and the taste is sweet and fermented, rather banana-like. After putting it in the mouth, it has a sourness, a fermented sweetness of the "ikuhashimoto" type, and a voluminous sweetness of the lactobacillus type. The aftertaste and lingering aftertaste are clean. As the temperature drops, the sense of "sake yeast" increases. I like it very much. The aroma may be delicious with ice, but personally, I think it is also delicious warmed up. PS: After that, I heard that it tastes better with ice, so I tried it again with ice and found that it tastes better when the ice has melted to some extent!
Japanese>English
とらきちとらきち
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24
とらきち
No color; ginjo aroma is slightly apple or pear-like; attack is firm and dry. Those who can handle alcohol will find sweetness and umami in this wine. Those who do not like alcohol may find it a little too dry. A little after opening the bottle, the alcohol taste becomes less intense and the sweetness increases. The sweetness also increases. Not good for warming up, perhaps because it is a summer sake.
Japanese>English
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