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
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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
ゆうじ
It is a bottle, but I was able to buy it at the right time.
It has a sharp taste on the first sip, but as the day goes by, it seems to mellow and the sweetness and flavor increase.
The acidity afterwards is also nice.
At first, it didn't give me a sense of Aizan, but it gradually came into its own.
As a result, I was glad to have a bottle.
Japanese>English
ゆうじ
We received a prize from a sumo star quiz because no one drinks alcohol.
It is manufactured by Hato Masamune.
It has a mild mouthfeel and a moderate acidity.
The flavor is grain-like, and although we have not tried heating it up, it can be served at room temperature or chilled.
It is an award-winning sake, so is it suitable for everyone?
Japanese>English
ゆうじ
Katakana Machida
???? but it seemed to be sold out right away, so I went with this one.
I was not given the specs, so I had to think about it, but in a good way, it doesn't matter as you drink it.
It is slightly effervescent and has a faint ginjo aroma, with a slight spiciness that develops as the day goes on.
The acidity, typical of the Machida Sake Brewery, does a good job.
Only one bottle is available.
Japanese>English
ゆうじ
The sweetness and acidity are just like pineapple.
As you drink it, it also has a slight spiciness.
The taste is strong but clear, which is also good.
Japanese>English
ゆうじ
It has been left in the hallway for a year and tastes fine.
The slight alcohol taste spreads the ginjo aroma and flavor.
I drank 1 cup a day for 4 days, and on the 4th day, the alcohol feeling settled down and the sweetness started to overtake the sweetness.
We drank it chilled, but it can be served at room temperature or warmed.
Japanese>English
ゆうじ
It has a berry flavor with a bit of sweetness to sourness that is squeaky clean.
It has a peachy color, no cloudy residue, low sweetness, high acidity, clear and refreshing.
It is fire-aged, but must be refrigerated and has a shelf life of 6 months from the month of production.
Japanese>English
ゆうじ
At taverns
It has a grape-like flavor and a strong taste.
If it were a mouthful, I thought it would be a bit more refreshing.
It's been a while since I've had a Houou Mita, and it's delicious!
Japanese>English