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とらきちとらきち

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The origins of the sake you've drunk are colored on the map.
Toyama
5(31.25%)
Ibaraki
1(6.25%)
Gunma
1(6.25%)
Kanagawa
1(6.25%)
Niigata
1(6.25%)

Timeline

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
とらきちとらきち
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22
とらきち
The ginjo aroma is not much when cold, but as it approaches room temperature, there is an aroma. The attack is slow and banana-like, with a full sweetness and a light aftertaste. You can taste the flavor a little later after the bottle is opened. Personally, I prefer it a little closer to room temperature than cold.
Japanese>English
とらきちとらきち
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17
とらきち
The color is not viscous and the appearance is clear. There is little ginjo aroma, but there is a little acidity and umami. It has a full and rich flavor. The texture is smooth. It can be enjoyed on its own, but it is even better with grilled fish.
Japanese>English
とらきちとらきち
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20
とらきち
The appearance is clear, with no viscosity.　There is almost no ginjo aroma, and the attack after putting it in the mouth is strong, as is typical of dry wines. There is a hint of umami in the nose, and because it is a super dry sake, there is a slight alcohol taste in the aftertaste. Ideal for sashimi and other food. It is also a good sake to try heating it up.
Japanese>English
とらきちとらきち
1
とらきち
There is little ginjo aroma, and when you put it in your mouth, it has a sweetness, followed by a sharpness that is typical of dry wines. The aftertaste is also a bit dry, but the alcohol content is low. It goes well with sashimi, soy sauce, and other savory and salty snacks. I thought that dry sake has changed a lot since the past. It is good for a mid-meal drink.
Japanese>English
とらきちとらきち
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20
とらきち
The ginjo aroma is like Shinomine, with a hint of sake yeast. The attack is firm, with immediate acidity and umami, and good sharpness. It is fresh but has umami. After a few days from opening the bottle, the attack becomes less aggressive and the umami and dryness increase. It is easier to drink than the Mogura series. Maybe because it is a summer sake.
Japanese>English
とらきちとらきち
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17
とらきち
The color is cloudy and the aroma is yogurt-like and banana-like. The attack is loose, with a little sweetness, a little acidity, and umami without bitterness or astringency, and a lingering, refreshing finish. It is easy to drink like drinking yogurt. It is a sake with a clear aftertaste, so it does not interfere with food, but it is also good to drink by itself as a dessert. I would like to try other series.
Japanese>English
とらきちとらきち
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23
とらきち
The color is clear, with little ginjo aroma. The aftertaste is also refreshing. It has a strong but refreshing taste, making it suitable for a mid-meal drink. It has less sweetness than the usual Morishima dry sake, but it has acidity and umami like Morishima.
Japanese>English
とらきちとらきち
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25
とらきち
It has a light ginjo aroma when the bottle is first opened, and a sweet attack as soon as it enters the mouth, with a refreshing finish in the latter half. It also has a sake yeast yeast yeast flavor, and can be drunk cold even if you are not a fan of sake. It has not only the usual Naekaya flavor, but also a fermented taste, and the changes are very enjoyable and delicious.
Japanese>English
とらきちとらきち
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15
とらきち
The color is near clear. There is little ginjo aroma. There is little acidity and little raw material aroma. It is soft and light. It is good as a food sake, and can be served cold or with well-flavored foods, including simmered dishes. When the temperature is set to room temperature, it becomes more alcoholic.
Japanese>English
とらきちとらきち
alt 1alt 2
20
とらきち
The color is clear, the ginjo aroma is a little banana-like, and when you put it in your mouth, it has a full sweetness and a lactic acid volume.
Japanese>English

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