さわsawa
Hanamup, Shinmasa, 2 Otters, Houou Mita scotch, and now the last one.
To be honest, I don't remember anymore... But I am sure it was delicious!
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Japanese>English
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さわsawa
Distilled liquor made from sake rice. It is a spirit, so it is not sake. But the aroma of wooden barrels is very nice and interesting. I drank it as a highball.
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Dassai純米大吟醸 磨き二割三分
さわsawa
One of the flagships of Otters, which led the fruity trend. It is indeed delicious. The specs are medium. The aroma and lightness stand out, and it feels sweet. It is a sake that can be enjoyed by everyone.
It is certainly good, but the cosmetics and the preference is for a polished 3/9.
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AramasaNo.6 X-type
さわsawa
The first sip is a bit acidic, but as you continue drinking, the acidity becomes addictive. It has a mild pineapple taste and a gentle sharpness. It seems to be popular with girls...and was well-received at a drinking party for only old men.
Personally, I think the R type is the best considering the price.
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さわsawa
It's insanely delicious. Glucose that passes for fruity. Spodgy feel coupled with the freshness of the raw sake. Easy to drink like a low alcohol despite being 16 degrees al. Just a beautiful, badass sake. I want to buy it by the keg!
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Japanese>English
さわsawa
Precious raw sake version only available during the new sake season.
A different taste from the hi-ire version. It has a good balance of fruity, light and rich rice flavor...or so we say. Anyway, it is delicious.
On the first day of opening the bottle, it was fresh enough, but not too sharp and gorgeous.
Today is the 10th day, I guess, and it has settled down, but not so much in the "alu" sense. It's more umami. It still tastes good!
I will have another bottle next year!
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Japanese>English
さわsawa
The aroma is apple-like, and the taste is as fruity as the aroma. Not only the sweetness, but the slight bitterness at the end keeps you from getting tired of drinking it. The slight effervescence is not so much because of the sweetness. I wish I had bought it in a bottle...
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Japanese>English
さわsawa
This year it is a Jungin Nama. Compared to Tokujun, it has a more subdued impression, but the floral sweetness is typical of Suitama's taste. The sweetness is slightly bitter, and the sweetness never gets boring. It is still delicious. Even though Hanayuyuu from the same brewery is hard to find, we are happy to be able to drink this one. The bottle will soon be empty...
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Japanese>English
さわsawa
Soft, clear aroma and taste. Fruity.
According to the specs, it is dry with a sake degree of +6. The fact that it seemed a little sweet may have been due to its clarity, or maybe I just drank too much.
But it is delicious!
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Japanese>English
さわsawa
Muscat aroma, strong acidity at first sip, but it becomes habitual after two or three sips. After two or three sips, it becomes a habitual wine. It may be similar to white wine.
After all, "Made to order is delicious" is the law.
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Japanese>English
Dassai純米大吟醸 45
さわsawa
Probably my first Otter.
Fruity, almost no aroma. The sake brewery is so good that it is a gift for major players, and it is indeed delicious. It is a good taste as expected from a sake brewery that makes gifts for major players. But I prefer Kankoubai HARU. I examine big names strictly!
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Japanese>English
さわsawa
It is light and refreshing. But there is a sweetness of rice. Delicious!
Slightly crisp, almost like a nama-shu, but with a gentle sweetness. I want to repeat it!
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Japanese>English
さわsawa
It seems that they can't call themselves Jungin or something because the rice is out of the top grade. The cost is high because of that!
On the first day of opening the bottle, the freshness of the raw sake is spiky combined with the A-Sakura classic; on the third day, it is familiar and fresh, with a firm sweetness in the back. It's a rummy type, but tasty.
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Japanese>English
さわsawa
It is the most fruity of the Ushizukuri series.
It has a melon-like aroma, and the mouthfeel is sweet with a hint of bitterness, and the rice seems to be polished to the same level as a daiginjo. It has a sweetness that is in line with the sake degree. If there were a nama-shu version, I would like it even more.
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Japanese>English
さわsawa
It was hard to tell from the label, but it was a draft sake.
The taste is light and sweet, with a slightly bitter aftertaste. I think 2 days after opening the bottle is the best. The depth and the cleanliness of the brewing water come to mind.
I am more and more interested in Marufei, a sweet sake from the same brewery.
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Japanese>English
さわsawa
Procured on a business trip.
The aroma is a very fresh and unpasteurized sake. The mouthfeel is fruity and slightly sweet and light, with a classical drinking experience. The sharpness is thin and the sweetness lingers in the aftertaste. I like this lingering taste.
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Japanese>English
さわsawa
Slightly effervescent, discreet aroma, with a chili taste on the tongue. The mouthfeel is gently sweet, slightly bitter and sharp. Classical flavor, but with a clean, clear image. Gentle taste.
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Japanese>English
さわsawa
It is said to mean "limited sake" and "matured". Slightly yellow in color, as if aged.
The acidity is more dominant than the sweetness, with a hint of kijoshu-like acidity. But I want more sweetness. It would have been better if it were a ginjo.
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Japanese>English
さわsawa
A classic, standard junmai with a delicious taste of rice. It also has a slightly fruity taste, but the base is classical. The Junmai feeling frightens me, since there were so many sweet sake.
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Japanese>English
さわsawa
Sweetness followed by a little bitterness, acidity flowing and cutting. Sweet and sour type. Surprisingly refreshing and easy to drink. I want to try the raw sake version someday.
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Japanese>English