ゆうじ
It is a medium-hot sake, but it has a green apple flavor and a freshness like arabashiri.
It has a freshness like arababa, with a flavor like green apple. It also has a good flavor like Nakadori and a little spiciness.
Japanese>English
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ゆうじ
At Izakaya
It has a gorgeous ginjo aroma and is fruity.
It has a nice lingering finish with just the right amount of umami and acidity.
Rice: Hitomebore produced in Gunma Prefecture
Japanese>English
ゆうじ
The sweetness typical of Oze snow comes with a bang, but it disappears quickly.
It is good for this time of summer.
I drank half of it in the recent heat and left it in the fridge for a while with all the beer.
Then the sweetness faded and a slight spiciness came out.
I think it is better to drink it as soon as possible after opening the bottle.
Japanese>English
ゆうじ
Long time light blue label Sakiyami,
It is a medium pink label.
It does not have the schwashiness of the pink label, but it has a nice umami flavor and a bit of spiciness later on.
This year's seems to be sweeter.
Japanese>English
ゆうじ
At Izakaya
I have the impression that this is in a restaurant with a small sake menu. (There was no junmai sake).
It is refreshing on the palate, but the sweetness comes later.
Is this sweetness derived from rice? Is it brewer's alcohol?
I guess it is recommended to be served chilled, but I thought it would be good even slightly heated.
Speaking of Yoshinogawa, some years ago there was an advertising booster on the Joetsu Shinkansen called "Tokyo Niigata Monogatari" (Tokyo Niigata Story).
It was quite good, and I enjoyed it when I traveled on business.
Japanese>English
ゆうじ
Remembering Jurian's post about Midorikawa, I went to the liquor store on my way home from work!
I often drink it outside, but not at home since Midorikawa Midori.
It is clear on the palate, but a slight alcohol taste comes later and you feel it is sake.
As the temperature rises, the graininess comes out and the sweetness is felt.
I drank it chilled, but the label on the back says it is recommended to be heated lukewarm, so I would like to try it when it gets colder.
Japanese>English
ゆうじ
Since I drink nigori by mixing all the ingredients from the beginning, I opened the aluminum cover while holding down the stopper.
If I had not held it down, the bottle would have opened automatically.
There was no blowout, but there was smoke.
Hitomebore from Gunma Prefecture, yeast K-701, sake strength -5.
The acidity from the white malted rice was effective and refreshing.
It also has a nice rice flavor, with a hint of sweetness and acidity.
It has a strong schwash.
Japanese>English
ゆうじ
It has a cucumber-like flavor and a creamy texture due to its origami.
The acidity and bitterness come later, giving it a slightly refreshing taste.
It is Yamada-Nishiki, but I remember that the previous Kame-no-o was better,
Japanese>English
さけラン
Oh?
It's Ryuki again, isn't it?
Actually, I haven't had it yet.
Machida, Tsuchida, and Ryuki.
Gunma sake may not be so popular, but there are many strong breweries in Gunma Prefecture.
I'll have to ask bouken where to find it next time 😇☝.
Japanese>English
ゆうじ
Good evening, Mr. Sakeran ✨
Ryuki has a lot of variations, from freshly squeezed to hiyaoroshi, different rice, different yeast, momo-iro nigori, etc. I hope you can find one that suits you...,
Japanese>English
ゆうじ
14 yeast, first green label in 3 years.
After a long time, I wanted to drink a mild Sakiyami, so I bought it.
Slightly effervescent, grape-like flavor? I could feel a little more alcohol than I remembered from the last time I drank it.
There was also a summer sake, so next time I go to the liquor store, I'll buy it if they still have some left,
Japanese>English
ゆうじ
The sake rice was Gunma-grown Asahi no Yume.
I was threatened at the liquor store to be careful opening the bottle because of the strong gas, but it was fine because of the perforated stopper.
It was so vigorous that it leaked a little when we took it out of the liquor store's refrigerator.
Even after a day had passed and I had mixed the last of the last batch, it was still making noises from the perforated stopper.
It has a lactic acidic flavor, and although it has a Sake meter of -36.6, it was not as sweet as I thought it would be because of the acidity.
As the temperature rises, it becomes mellower and more umami, so it may be good to warm it up, although I have not tried it.
Japanese>English
ゆうじ
It was delicious the previous year, so this is a repeat.
I put it off because it was Kouei Kiku and it had been sitting in the fridge for 6 months.
It still had a slight effervescence.
It has a green apple-like flavor with a slight spiciness afterwards.
The acidity is clean, so it might be good at this time of the year,
Once opened, it can't stay open for long😅.
Japanese>English
ゆうじ
It was left in the hallway for a year and a half.
It has a slightly yellowish color and is a delicious sake.
There is a slight sweetness on the palate, but there is also a slightly spicy aftertaste.
Maybe it would have been better to warm it up?
Japanese>English
ゆうじ
Modest ginjo aroma, pear-like flavor?
A little spiciness afterward is also nice.
As the temperature rises, the graininess comes out.
It is better when it is cold,
Japanese>English
ゆうじ
This year, the third edition was released.
It is made from 52% Gohyakumangoku 55% polished rice and 48% Yamadanishiki 60% polished rice.
The strength of the acidity is typical of Rukapin.
As the day goes by, the acidity settles down and more sweetness is felt.
Sweet is sweet, but the full flavor is also good.
Japanese>English
さけラン
Hello Yuji!
Thank you for the 👍 to noise TL😇
This is another eye-catching drinking comparison!
And quite low Alc!
There are some announcements on ......Top 3 or something 😁?
Japanese>English
ゆうじ
Good evening, Mr. Sakeran.
Personally, I prefer Gohyakumangoku, Gohyakumangoku + Yamadanishiki, and Sakekomachi, in that order.
The more you open your mouth and let it sit for a day, the sweeter it gets.
I heard it's also good heated!
I don't know 😅
Japanese>English
ゆうじ
The second Ruka-pin, Akita Sake Komachi version.
When I opened my mouth, the sourness was like a plum.
As the day goes by, it has a grapefruit flavor and a bit of a graininess.
It is different from the strawberry flavor often found in pink nigori.
Japanese>English
ゆうじ
I went to buy it at the end of the year and it was sold out, so I went online and ordered it.
It was a bit sour at first, but after a day, it turned out to be the original sourness? It tasted like cherries.
It tastes like cherries and the sourness from the sweetness makes it not only sweet but also good.
Japanese>English
ゆうじ
Pitchy, effervescent, fresh & juicy.
Sake level -1, but it also has a nice dry mouthfeel.
Japanese>English
ゆうじ
At the end of the year, I went to buy Rukapin, but they were sold out of Yongo (4.5 liter bottles), so I looked in the Ichi-sum bottle fridge and found a bottle of Morpho that I had never seen before!
When I asked about it, I was told that it was only available in 1 shou bottles and only at a limited number of distributors, and the price was 11,000 yen!
I thought for a while and bought it, thinking that I might never find a Morpho that is bag-hung in a bottle.
Looking at the label on the back, I saw that it was a sake to be entered in a sake competition.
It has a clear, clean taste that is typical of daiginjos, with a slightly sweet flavor.
As the temperature rises, you can taste a slight spiciness.
Even after a few days, the flavor remains almost the same.
It was so elegant that it was a luxurious bottle for me.
Japanese>English
ゆうじ
Miyamanishiki
It has a freshness like green apples and a slightly pungent taste later on.
I drank it last year, but this year it is a little sweeter.
Japanese>English
ゆうじ
I was holding the perforated stopper and mixing the whole thing from the beginning and it spilled a bit.
It has a strawberry flavor and mild acidity.
I wonder if the peach color this year is more sweet.
Japanese>English