ゆうじ
The mother of sake is top-fermented.
This is more like a thick grape juice than sake.
It has a mellow sweetness and a slight sourness.
It has an alcohol content of 5, so it is easy to drink in large gulps.
Japanese>English
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ゆうじ
The dryness of the wine increases with the acidity from the slightly sparkling sweet and juicy flavor.
It has a fresh feeling on the palate, and the flavor increases after about 3-4 days.
The lingering aftertaste from the acidity is also nice.
Japanese>English
ゆうじ
At Izakaya
Not as hot as it flies, but dry with a clean aftertaste.
It is easy to drink with a slight mellowness of aluzoe.
I drank it cold, but it looks good heated.
Japanese>English
ゆうじ
I have been wanting to try Akaban nigori for years and finally was able to purchase it at the right time.
It is a little sweet and creamy and easy to drink.
The slight alcohol taste that comes afterwards is also nice.
Japanese>English
ジェイ&ノビィ
Good morning, Yuji 😃.
Mita-san's Aka-ban (red seal)! It's delicious 🤗It's sweet but not too sweet and has a sharp taste that we also enjoyed 😋.
Love Tochigi 🥰.
Japanese>English
ゆうじ
Jay & Nobby, good evening 😀
I always look forward to reading your posts full of Tochigi love.
I drink a lot of Bida because there is a distributor nearby.
I would like to try the non-nagori one someday.
Japanese>English
ゆうじ
Akagisan, the Mountain of Kenmin's Heart" by Kenmin SHOW
Aside from that, there is no problem opening the bottle as it is a hole stopper.
The mouth opening is sharp and dry.
As the gas escapes after a few days, the sweetness increases and it becomes mellower.
I have been drinking this wine every year for a while now, but this time I think I can taste a lot of umami.
Japanese>English
ゆうじ
Junmai Nigori Nama-Nagori Sake
A compilation of six different types of Junmai Nigori from Yuu.
It has a strong lactic acidity.
It also has a nice umami flavor and a bit of a spicy sharpness.
The more you drink, the less you care about the acidity.
Japanese>English
ゆうじ
The taste is typical of Aizan, with a full-bodied sweet flavor and a bit of bitterness that comes later.
It has a sweetness that is typical of Ozeyuki, but the slight bitterness that comes afterwards is also nice.
Japanese>English
ゆうじ
Slightly effervescent, green apple? melon? like flavor, and the acidity adds freshness.
The flavor and dryness of the crispness is also nice.
Japanese>English
ゆうじ
At a bar that is not an Izakaya
After drinking about 4 gou (2 Kaze no Mori, Kannon Sakura, and Yoakemae) at an izakaya, I went to a bar where they had some sake.
Tanigawadake has an image of being dry, but this one is not so much and is easy to drink.
I think it is a good sake for a mealtime drink, so I wish there was some at the izakaya,
Japanese>English
ゆうじ
The label is different from usual, but it is spot-on by three designers, and it seems that they will basically use their existing labels.
I think this is a good idea, though,
The liquor store said it was more acidic this time, but not that much.
It's sour from fresh and juicy sweet and tasty, with a nice sweetness and crispness.
Japanese>English
ゆうじ
It is a blend of Hitomebore from Gunma Prefecture (yeast 1801) and Watanabune from Shiga Prefecture (yeast M-310).
(yeast M-310) from Shiga Prefecture.
It is mild on the palate, and the umami comes through softly.
As the temperature rises, it becomes a little spicy, so it is easy to drink and delicious when it is cold.
Japanese>English
ゆうじ
Ozeyuki's Yukidaruma.
It has a slight ginjo aroma, a honey-like sweetness, and a slight sourness.
It is a light nigorigo, and a little bit of a tangy taste came out after the bottle was opened, so it would be better to drink it early,
Japanese>English
ゆうじ
It has a refreshing green apple-like flavor and fades quickly.
As the day goes by, the flavor also develops and becomes more savory.
Japanese>English
ゆうじ
When I went to buy the first pressing, I was told that a red one would also be available, so I immediately bought it.
It has been a long time since the flagship Yamadanishiki was freshly pressed, and the fruity taste is less fruity than before, with a better balance with the acidity.
I wonder if it is good to be released at this time of the year.
Japanese>English
ゆうじ
The sweetness is typical of Ozeyuki, and the acidity is a bit strong.
If you get tired of the sweetness, this might be good, too.
It is also sweet, but..,
Japanese>English
ゆうじ
Ingredient rice, Asahi no Yume produced in Gunma Prefecture
Revival product of Kawaba No Kaze, released in 2020, brewed with 90% polished rice.
From the website
On the palate, citrus and grains come through.
Aftertaste, there is a slight sweetness.
I have never had citrus flavors before, so there was a sense of wonder.
I don't like strong graininess, but this was fine.
Japanese>English
ゆうじ
We noticed oriki precipitating at the last sake batch, but this time the oriki was well mixed in.
This is a second fermentation sake aged in a bottle for about 8 months in ice temperature, unfiltered and unadjusted, with a hint of oriki.
Gunma Wakamizu, Gunma KAZE No. 2 1801
Slightly effervescent, pear-like flavor, with a nice swelling of umami.
Japanese>English
ゆうじ
It has a sweetness typical of Ozeyuki and plenty of Omachi flavor.
It may be too sweet on the first sip, but as the day goes by, it will settle down.
If you prefer a sweeter taste, it is recommended to drink it early.
Japanese>English
ゆうじ
I was not sure how to open the bottle.
I kept it in the fridge for a while and when I opened the bottle, it opened without incident.
Then I mixed it all up and opened the bottle, and the bowl appeared with the biggest gush ever.
When I poured it into the glass and took my eyes off the bottle for a while, it spewed out of the glass.
The mouth opening was muuuuuch sour.
I emptied it in three days, and the sourness settled down after about the third day.
I guess it is a fizzy drinkable yogurt that is not sweet,
I guess you can like it or not, but this lactic acid sourness might be habit-forming?
Japanese>English
ゆうじ
Slightly grape-like flavor, sweet and juicy.
Nice fullness and acidity.
Japanese>English