しみー
Crystal silver color.
Rich fruit aroma of yellow apple, pear, white peach, melon, etc., with a hint of Kamishin powder and chervil.
Elegantly sweet and silky texture. The acidity is smooth.
It is still delicious!
Japanese>English
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しみー
Crystal with a faint yellow tint.
It has a ginjo aroma, including pear, melon, banana and other fruits. Also, sweet greens such as chervil, cedar, and lime.
The attack is rather strong, with a hint of sweetness, but with a firm acidity. The flavors are clean without being too sweet, and the finish has a sharpness that is typical of alsobe.
It is also quite tasty.
Japanese>English
しみー
Crystal silver hue.
Grapefruit, cooked rice, soy sauce, caramel and cedar.
Attack is rather light. No sweetness, a refreshing acidity, and a pleasant bitterness in the aftertaste.
There is an acidity that is typical of a sake yeast yeast yeast, but it is very beautifully made.
Japanese>English
しみー
Crystal silver color.
Rich fruits such as apple, pear, melon and white peach. Serrefeuille, top-grade powder, white bean flour.
Typical Capuleti type.
The attack is light, light, sweet and luscious from the flavors, but smooth and crisp, as is typical of Arsée.
It is said to be a champion saké at the International Wine Challenge, which I found to be quite understandable.
Japanese>English
しみー
Crystal with a pleasant yellow hue.
The wine has a slight yellowish crystal color, with a slight yellowish color, and a slight yellowish color.
The attack is slightly light, with a hint of sweetness and smooth acidity. The bitterness is mild and the overall taste is smooth.
Japanese>English
しみー
It has a crystal silver hue and sparkle.
Melon, banana, hints of apple and pear. Serpentine, top-fruit, whey and yogurt.
There is a hint of sweetness in the mouth, but smooth acidity and a pleasant bitterness in the finish.
The taste is sharp rather than full-bodied, and the aroma and flavor tend to be of the vinegar-etching type.
Japanese>English
しみー
I was curious about this one and received it for the first time.
Clear crystal silver.
Melon, pear, and banana predominate, and ethyl caproate is also present, but the main flavor is isoamyl acetate.
The attack is strong, with a hint of sweetness, but the acidity spreads horizontally, and there is a bitter aftertaste.
The flavors and tastes are multi-layered, perhaps due to the odd assemblage.
It's not that I would say it's my favorite (laughs), but I thought this kind of thing was possible.
Japanese>English
しみー
It has been a while since I had a bottle of Jyushiyo.
Crystal silver color.
Fruits such as yellow apple, white peach, pear, melon, etc., and Ueshin powder. The ethyl caproate is beautifully expressed.
It has an elegant sweetness, and the smooth acidity and lightness on the palate make it melt in your mouth.
It is a very tasty sake after all.
Japanese>English
しみー
Long time no red armoire.
Crystal silver tones.
Fruits such as apple, pear, melon, banana. Aroma of rice such as Kamishinko, with a hint of green nuance like chervil, soft whey aroma and minerality reminiscent of lime.
Strong attack, elegant sweetness, smooth acidity, and a full-bodied bitterness in the finish while retaining a pineapple-like flavor in the aftertaste.
It is a well-balanced sake with a strong acidity but still retains sweetness.
Japanese>English
しみー
Koshi by Chiba Sake Revitalization Project.
It is said to be a sake made from Yamadanishiki produced in Chiba Prefecture.
Crystal silver color.
Plenty of apple, pear, and white peach fruit. Ethyl caproate type.
Elegant sweetness like mellow yet fine-grained top-fruit, with a smooth acidity that extends. Bitterness is faint.
This is delicious and to my taste.
Japanese>English
しみー
Crystal silver color.
Aroma of fruits, mainly banana and melon, but also apple and pear. Isoamyl acetate type aroma may be predominant.
Aromas of cooked rice, joshinko (rice flour), and other rice aromas, selfeil. Whey and yogurt.
Attack is strong. Slight sweetness and sweetness from alcohol, with a firm acidity there, and a full-bodied bitterness in the aftertaste.
Gutsy and drinkable.
Japanese>English
しみー
Senkori No Bourbon Barrel Aged
Yellow hue.
Acetic nuances of oxidation with aging nuances of banana, cooked rice, soy sauce, coffee, Shaoxing wine and mushrooms.
The attack is strong.
There is a hint of sweetness, a firm acidity, and a strong bitterness.
It is a sake that I would not drink on its own, but it went very well with the French pairing.
Japanese>English
しみー
Crystal silver hue.
Melon, pear, hard apple, green banana and other fruits, elegant rice nuances such as Kamishinko, and selfeil.
Attack slightly strong. Mild sweetness, yet relatively firm acidity. Spiciness and bitterness in the aftertaste.
It has a sweet nuance, but the acidity creates the backbone, making it a very good sake for a meal.
Japanese>English
しみー
Crystal silverno color.
Melon, banana and fresh powder, yogurt and whey, lime. The ginjo aroma is isoamyl acetate-dominant.
There is a hint of sweetness, but it is dry, the acidity is smooth, and there is a full-bodied bitterness through the aftertaste.
I don't know if it has that much character.
Japanese>English
nabe
Hello.
Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
しみー
I drink sake but it's not easy to post because they usually don't show me the bottle unless I ask for it by the bottle.
Kubota Senju, which I haven't had in a while.
Clear crystal silver color.
Discreet fruits such as grapefruit and quince, and chervil. Nuances of rice such as Kamishinko. Also, fresh cream and yogurt.
Strong attack.
Dry, refreshing acidity, full-bodied bitterness.
Slightly strong sense of alcohol.
Japanese>English
しみー
Crystal silver with transparency.
Plenty of apples, pears, white peaches and other fruits. Also selfeil. Nuances of fine rice such as Kamishinko and shiratama flour.
Ethyl caproate type sweetness.
Slightly light attack, elegant sweetness, and smooth acidity. There is a dense astringency in the aftertaste.
It is delicious with a good balance of tight acidity along with an easy-to-understand sweetness.
Japanese>English
しみー
Red Takeshi.
Crystal silver color.
Sweet aroma with ethyl caproate predominant aroma of honey apple, pear, and melon. Powdery rice nuances such as koshinko and shiratama flour.
Elegant and relatively firm sweetness, yet the acidity is smooth. The flavor complements the sweetness.
Incidentally, we also had Nabeshima afterward, and while Nabeshima also had sweetness, the acidity was wonderfully sharp and crisp.
Japanese>English
しみー
Kagamiyama has been left in the cellar for a while.
Clear crystal silver color.
Sweet aroma of fruits such as honey apple, white peach, ripe pear, apricot, and selfeil. Fine rice nuances of Kamishin powder.
The nose is sweet and elegant sweet but dry.
The acidity is smooth with a full-bodied bitterness on the finish.
Ethyl caproate is in the foreground. I like it a lot.
Japanese>English
しみー
New 2022 sake exclusively for glasses. It was quite a while before I opened it ^^;.
Slight yellow hue.
There are fresh aromas of grapefruit, melon, and other hard fruits, cooked rice, and rice powder, and a hint of green reminiscent of chervil.
There is a hint of sweetness, but it is dry and refreshing. There may be a pleasant slight effervescence? There is a hint of bitterness in the aftertaste, like grapefruit peel.
The spikiness on the back label is gone in a nice way, and it is delicious (^^).
Japanese>English
しみー
At a corner bar at Hasegawa Sake Brewery in Tokyo Station.
Cloudy and slightly petit.
Fruity aroma of melon, Japanese pear, etc. and a hint of Kamishinko.
The mouthfeel is light and very easy to drink.
Elegant sweetness, refreshing acidity, and a pleasant bitterness in the aftertaste.
Delicious.
Japanese>English