なまころ
It has a rich and slightly dry taste.
I ordered this sake at a liquor store to go with my bluefin tuna, and this is what I was served.
Japanese>English
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なまころ
It tastes like a honjozo (pure rice sake).
There is no ginjo aroma and the taste has an eginess.
The aftertaste is clean and the aftertaste is soft with a little fullness.
It is said to be made in Oizumi-cho, Yamanashi with natural water from the Yatsugatake Mountains and sake rice produced in Yamanashi Prefecture, but I would like to see it made with Yamadanishiki. I wish they would try making it with Yamadanishiki, and then it would be clear whether the Yamanashi sake rice was bad or the toji's skill was bad.
I feel it can't be helped though, since it is inexpensive at around 1,200 yen for a No. 4 delivery...
Japanese>English
なまころ
The melon ginjo aroma is amazing 🍈.
The slightest hint of bubbles is felt, which adds a slight sourness and tightens the taste. The richness of the rice derived from the unfiltered raw sake can also be felt, and the sake is very drinkable.
This rare sake is sold at only seven stores in Japan.
1650 yen including tax, not that expensive and good value for money👍.
Japanese>English
御前酒CLASSICS 辛口
なまころ
The taste is so fresh that it is literally like drinking water. The overall impression is thin, and to be honest, a little unsatisfactory.
Japanese>English
なまころ
Sake from Saiki City, Oita Prefecture🍶.
Like "Sorin" from Usuki City, Oita Prefecture and "Sentoku" from Nobeoka City, Miyazaki Prefecture, this sake is from a warm region and has a rich, robust flavor. The aftertaste is slightly acidic, with a full-bodied lingering aftertaste that lingers for a long time.
The store where we purchased it described it as slightly sweet, but to be honest, we thought it was slightly dry.
Based on my experience at Sentoku, I prepared chicken tendon as a side dish, but it was so mellow that the side dish was still too much to compete with it.
Japanese>English
なまころ
Purchased at Kotegawa Sake Brewery in Usuki City, Oita Prefecture.
The combination of honjozo and sake was rare, so I bought it without thinking.
It tastes like old-fashioned sake, with a strong acidity and amino acid flavor.
The brewer told me that unlike Niigata and Yamagata, Oita has mild winters, which makes it difficult to make clear sake.
I think it goes better with rich food such as nandoroni than sashimi.
Japanese>English
なまころ
I bought this sake because it was a rarity in Miyazaki Prefecture, a major shochu producer.
Perhaps it was the high temperature, but it was the opposite of refreshing, with a strong amino acid content and a strong umami flavor.
It has a rich, mellow flavor with a good amount of sourness and sweetness.
It is better to be served with a strong flavor like Miyazaki Jidori chicken nanban than sashimi.
Japanese>English
ジェイ&ノビィ
Hello Namakoro😃!
Congratulations on your difficult first Miyazaki sake ㊗️ with Sentoku Kasumisake 🎉Jidori and sake must go well together 😋You also conquered the difficult Okinawa, so you have a good view to conquer Japan 🤗.
Japanese>English
なまころ
Thank you for your comment, Jay & Nobby... It's wonderful to see that you have already conquered all the prefectures of Japan ✨.
I'm looking forward to achieving that soon too 😊.
Japanese>English
なまころ
It is dry and has a clean aftertaste. Yet, it also has a strong umami flavor. The acidity is moderate.
It seems to go well with Kumamoto's horse sashimi ^_^.
Purchased at Michi no Eki Aso (Roadside Station), we enjoy this sake while remembering Mt.
Japanese>English
なまころ
Slightly dry but overall neutral taste.
The distant umami and citrus aroma are pleasant and very good as a food sake. 🙆🏻
It is nice to see that even in Kyushu, a shochu powerhouse, sake is being made in the good sense of the word: ☺️
Japanese>English
なまころ
Acidity and sweetness are neutral, with a slight citrusy ginjo aroma. The aroma is slightly citrusy with a hint of ginjo, but the taste is still a bit bitter for a junmai sake.
Considering the price of 1,150 yen (tax not included), it is a good value as a mid-meal sake.
Japanese>English
なまころ
It has a citrusy acidity on the palate, a slightly full-bodied umami, and a slight sweetness, with a watery aftertaste that cuts through easily.
It does not have the clingy sweetness or richness that is often found in nama-shu, but is rather light and dry in taste.
Not only is it an excellent food sake, but it also has a high quality for the price of 3,100 yen for a bottle, making it a very cost-effective sake.
Japanese>English
Isojiman純米大吟醸エメラルド
なまころ
Happy New Year 🎍.
I paired Isojiman's Junmai Daiginjo Emerald✨ with the New Year's morning festivities.
Very fragrant, with a pleasant fruity aroma before drinking.
As you drink it, the peachy sweetness spreads and the richness of the rice spreads in the aftertaste.
It was a wonderful sake.Â
Japanese>English
なまころ
It has a very clear mouthfeel with the umami and sweetness of rice spreading later.
A must when you want to get the ladies off your back 🩷.
Japanese>English
なまころ
The mouthfeel is soft, but the richness and sweetness come through later. The aroma is neither too much nor too little, and it seems to go well with dark-flavored sashimi.
Japanese>English
なまころ
It has an impressive peach and lychee-like sweetness, and a tremendous fullness of flavor. It can be drunk on its own without much trouble.
It also has a slight acidity, so it is not too sweet and has a fine taste.
A taste that anyone can appreciate.
Japanese>English
なまころ
Very round and full, mild and neutral on the palate.
Delicate sweetness from the mouth, moderate taste, and extremely delicate acidity in the aftertaste.
Too well-balanced, you may not find it interesting, on the contrary,
I drank it with a flounder that I had left to rest for a week and then kombu-marinated, and was able to fully appreciate the flavor of the flounder thanks to the sake's unassertiveness.
I would definitely recommend this sake to be served with delicate tasting Japanese food.
Japanese>English
なまころ
It has an elegant acidity that is typical of Hikakami, and the richness and umami that can only be found in nama-shu. It has more umami than super-harakuchi junmai, so it can be drunk on its own while enjoying fish.
The slightly hazy lees are also fantastic, and the light cloudiness of the taste is also good.
If you want to match it with seafood, this is definitely the one to drink!
Japanese>English
なまころ
The alcohol content is 20%, so I drank it with a piece of ice as recommended by the guy at the liquor store, and it turned out to be a nice dry drink with just the right amount of salt. 🙆🏻
Best if you drink it with fish. ❗️ It also goes well with tempura👍
Japanese>English
なまころ
Shitaizumi is soft and gentle. This sake has a gorgeous, fruity aroma that deviates greatly from its characteristics🍶.
It has a firm sweetness and a full-bodied flavor, as is typical of the original sake. However, there is no acidity at all, so to be honest, it is unbalanced and heavy 💦.
I think it would be great to drink with rice cake with red bean paste under the cherry blossoms during hanami season. However, it is not suitable as a food sake.
Japanese>English
なまころ
The slightly light flavor has a pleasant soft sweetness and a slight citrus acidity. It has a well-balanced taste and a high quality feel for the price.
I purchased a 300 ml bottle for 550 yen, but if the price of a 720 ml bottle were more than twice as much, it would probably be a much more cost-effective option.
I would like to try other sake from this brewer.
Japanese>English