なまころ
It is aged for two years and has a matured taste like Shaoxing wine. However, it is not heavy and can be drunk rather lightly, so it is good for beginners to matured sake.
Japanese>English
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なまころ
It is a dry sake even though it is a draft sake.
However, it is not sharply spicy, but rather has a good balance of sweetness and umami.
Japanese>English
なまころ
The taste is mellow, but still a traditional sake. The unpolished and unrefined taste may not be to everyone's taste buds...💦.
Japanese>English
なまころ
Lightly colored and umami-guchi.
Unfortunately, for a junmai ginjo, it tastes a little bit exasperated.... In the best sense, it has a traditional taste.
It is easy to match with any dishes.
Japanese>English
なまころ
The very elegant sweetness is impressive.
The sweetness is enhanced by the moderate acidity. It is also good even if you taste it by itself.
Recommended for women and sake beginners.
Japanese>English
なまころ
The watery mouthfeel is followed by a firm amino acid umami. The acidity, which is firm but not too strong, lingers in the aftertaste, giving the impression that the umami is not cloying, but rather a cohesive flavor.
When I ordered this sake to go with kombu-jime flatfish at a sake shop, this bottle was recommended to me. It is true that the strong umami of the kelp and the flatfish that has been sitting on the kelp for 6 days is not overpowered by the umami of the sake, and the sake's acidity does not leave a lingering aftertaste but rather pushes it down the throat at once, making for the perfect marriage.
Japanese>English
なまころ
The mouthfeel is very refreshing. The acidity and umami are subdued, leaving a slight sweetness that quickly disappears from the tongue.
It has a very elegant and delicate taste, and is definitely a sake that should be enjoyed with Japanese food.
Like "Hayashi" from the previous day, Toyama still has many great sake breweries hidden away. When I visit Hokuriku again, I would definitely like to enjoy local sake at an izakaya again.
Japanese>English
なまころ
It has a pleasantly elegant umami and acidity, and is very good as a food sake.
On the other hand, if you drink it by itself, you may feel a little bit of a tangy taste, which gives a subtle impression...
Japanese>English
なまころ
The taste is strong and umami is suddenly felt in the mouth, but the taste quickly recedes, giving the impression of being very light and refreshing. It is a strange sake that is rich yet light.
I may be inexperienced, but I have never had a sake with a similar taste, and it is a unique sake with a unique flavor.
It seems to go well with rich seafood such as sea urchins.
Japanese>English
なまころ
It is like drinking water extract.
The mild flavor characteristic of No. 6 yeast is so pronounced that it no longer feels like sake, but rather like drinking water.
It has an elegant sourness and sweetness, slightly like that of a fine muscat.
It is a poor analogy, but it tastes like a very refined version of "natural peach water. Moreover, you don't feel any alcohol at all.
I suspect that few people would be able to identify it as sake after drinking it blindfolded.
This is one of the most complete sake.
Japanese>English
なまころ
This sake is made with a unique technique of separating sake without using any separator at all in the fermentation tank. As a result, there is a slight lees floating in the sake.
The sweetness reminiscent of peaches and citrus acidity spread on the palate, and after the umami flavor spreads in the mouth, it quickly disappears, leaving behind an elegant acidity.
Kaze no Mori gave the impression of a fresh and youthful sake, but this one gives the impression of having grown up since then.
It has a very high degree of perfection, and like Shinmasa No. 6, it seems to have broken through the boundaries of sake and become a different kind of sake.
Japanese>English
なまころ
I bought a bottle because I liked the name and label.
When I checked the website, I found that it was
Milan Sake Challenge 2019 Gold Award in Junmai category / Design Platinum Award
2019 Topawards Asia
It seems to be internationally acclaimed for both taste and design.
The aroma of wood fills your mouth the moment you drink it, giving you the impression that you are drinking whiskey rather than sake.
I felt that this half-and-half sake and half whiskey flavor expresses the fusion of two different things, like the words "man" and "tree" in the name.
However, the taste is far removed from the general taste of sake, so tastes may vary greatly.
Personally, I would drink it occasionally, but not every week.
Japanese>English
なまころ
The delicate acidity derived from the sake yeast comes first, followed by umami and sweetness that fill the mouth. The finish is slightly lychee-like and disappears quickly and refreshingly.
This is a sake that allows you to enjoy the unique flavor of Sengoku.
Japanese>English
なまころ
It is unfortunate that there is a slight bit of egginess on the palate.
The delicate and deep flavor derived from the sake's natural yeast and the square taste derived from cold brewing are tasty, but we would like to see a little more improvement in the quality of the sake.
Japanese>English
なまころ
A fizzy cloudy sake. The carbonation is quite strong and if you shake it even a little, it will spurt out of the bottle all at once, so be careful❗️.
Delicious fresh acidity. The richness of the cloudy taste is moderate.
The best selling point of this sake is probably the label on the bottle.
I would definitely like to enjoy it with my loved ones, while enjoying it warmly in a kotatsu (Japanese warming table) in cold winter.
Japanese>English
なまころ
The sake is said to be made with Association Yeast No. 17.
The sharp citrusy acidity is impressive.
At the same time, it has a robust umami flavor.
It is surely a perfect match for firefly squid, a specialty of Toyama, where the brewery is located.
Japanese>English
なまころ
The yellowish hue of the wine makes one expect it to have a matured taste, but it is unexpectedly light.
It has a soft acidity and a hint of sweetness. It also tastes a bit like old sake.
If anything, it tastes like something a sake lover with a taste for sake would like.
It would be better served with fermented food or something with a little bit of a peculiar taste.
Japanese>English
なまころ
The palate is neutral and easy to drink, with a watery mouthfeel, followed by a mouthful of umami that quickly disappears, leaving behind a hint of sweetness and acidity.
It is a very elegant sake.
If you have a chance to visit Toyama, you should definitely buy a bottle of this sake.
Japanese>English
なまころ
While Rin-no-Ao is made from an unnamed domestic rice, this one is made from Yamada-Nishiki.
While Rin-no-Ao has a gorgeous aroma and taste, this one has a slightly more subdued aroma and a deeper taste.
This is the perfect sake to drink alone in late autumn.
Japanese>English
なまころ
The aroma is like a gorgeous lychee with a refreshing citrus acidity. The aftertaste quickly fades away, leaving behind a freshness.
It is like watching fireworks on a summer day.
I would like to taste it on a hot day with well-chilled sake and edamame (green soybeans).
Japanese>English