しみー
Sake with the freshness of orikara.
The pleasantly subtle sweetness and crisp acidity give it a freshness.
Japanese>English
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しみー
Otters made in New York by Asahi Shuzo.
They brew it with water from the NY Hudson Valley and Japanese Yamada Nishiki rice.
Clear crystal silver color.
Ginjo aroma of apples, pears, bananas, and melon with soft dairy aromas of whey and yogurt. Serpentine, lime.
The mouthfeel is gentle and smooth, with an elegant sweetness, and the acidity is smooth. Bitterness is also subtle and not unpleasant.
The impression is that it is delicious but has few characteristics.
Japanese>English
しみー
It is said to be a gold medal winning sake from Ryuriki.
It is silver-crystal in color.
Ginjo aroma of apple, pear, banana, and melon, with joshin powder.
The attack is strong and mildly sweet.
The impression of sweetness does not give much impression of acidity. Fruit flavors extend pleasantly.
It is delicious, but the impression is that it is a bit heavy and not that much is good.
Japanese>English
しみー
This sake is made only by brewers with glasses (laughs).
It has a pale yellow hue.
It is weak, but fruits such as Japanese pear and melon, cooked rice, and whey. There is a faint ginjo aroma.
The attack is relatively light, not too sweet, and refreshing with a moderate level of acidity. There is also a pleasant bitterness in the aftertaste.
It is a beautifully made sake, and can be enjoyed as a medium-bodied sake.
Japanese>English
しみー
Clear crystal silver color.
Fruits such as apples, pears, white peaches, bananas, etc., though discreet, there are notes of whey and yogurt, delicate rice aroma of Kamishinko, and a sweet, subtle green like selfeil.
The entry is elegantly sweet and uncomfortable, with a clear and refreshingly smooth entry. The acidity is smooth, with sweet nuances with fruit flavors through the finish and a full-bodied bitterness.
This is delicious.
Japanese>English
しみー
Short Culm Watership.
I first saw the word "short-stalked ferry" in sake, so I bought it on impulse. It is the parent stock of Yamada-Nishiki.
Clear crystal silver color.
Sweet and rich fruits such as apples, pears and bananas, with soft lactic acid nuances like cream.
Slightly strong attack.
Mellow sweetness, also with fruit flavors, the acidity is not so strong and smooth, so it is quite sweet.
However, at 13% alcohol, it is low and has a smooth impression, so the sweetness quickly evaporates. The aftertaste leaves a pleasant bitterness and sweet flavors.
It is reasonably tasty because it is polished, but perhaps a bit lacking in character?
The rice seems to be made in Shiga, but I still remember some nuance of Gohyakumangoku.
Japanese>English
しみー
Clear crystal silverno゙ color.
When poured, there is a rather large bubble rising, and as it settles, a fine bubble rises gently.
Aromas of Japanese citrus, Japanese pear, yogurt, and cooked rice. The aroma is of a slightly sweet junmai.
The attack is strong and mildly sweet, but the sweetness is cut off by the carbonation and the smooth acidity gives it a dry feel.
The body is firm and the high alcohol content gives it a full-bodied bitter aftertaste.
The high alcohol content makes it hard to drink like water (lol), but the flavor is not bad.
Maybe it would have been better if it were chilled a little more.
Postscript:
It is good to drink it with ice.
Japanese>English
しみー
The aroma is mainly fruits such as apple, pear, melon, and white peach, and is still an ethyl caproate-type ginjo aroma.
Smooth acidity with a sweet mouthfeel.
Yes, it is delicious.
I've tried sakes made with various rice varieties, but I couldn't tell the difference between the rice varieties, so it's impossible to guess this one - or any other!
However, I thought that this restaurant likes ethyl caproate-type sake.
Personally, I like capsicums, so that's good, but if it's all about capsicums, it can get a little boring...
Japanese>English
しみー
I asked to try a little dry one since I've been having a sweet one.
Not much fruit nuance, more citrus, cooked rice, yogurt, and cedar.
The mouthfeel is dry and smooth with a dry taste and smooth acidity.
It could be considered a classic flavor and was a nice palate cleanser.
Japanese>English
しみー
This is also ethyl caproate-based.
However, it was milder in comparison, and the acidity was relatively palpable and seemed to be more restrained.
Japanese>English
しみー
Fruits such as apples, pears, melon, white peaches, and top-fruit. Well-polished rice nuances are well present.
Rich fruit and sweet flavors, also caproic acid type.
I have the impression that this restaurant's lineup is not very isoamyl acetate-based.
Japanese>English
しみー
This is hiyaoroshi.
It has a ginjo aroma of apples and pears, as is typical of junmai ginjo, but the aroma seems to have calmed down as in hiyaoroshi, and does not come in a rush.
The taste is drier than the previous two cups.
Japanese>English
しみー
This one also has a sweet, capsicum-type aroma.
It is also delicious.
Japanese>English
しみー
Fruits such as apples, pears, white peaches, etc., and Ueshinko.
It has a beautiful capsule-type ginjo aroma and is sweet and delicious on the palate.
Japanese>English
しみー
I saw it on the line at Aeon Liquor and thought, oh, CEL yeast? I thought, and picked it up.
I learned that CEL is a Kochi yeast that produces high levels of ethyl caproate...but I've never had it...I thought.
So I bought it.
Crystal silver in color with a hint of yellow.
There is a gorgeous aroma of ethyl caproate, and a rich aroma of fruits such as honey apple, Japanese pear, white peach, and muscat. There are nuances of greens such as chervil and well-polished rice nuances of Kamishinko and Shiratama-dango (white dumpling).
In the mouth, there is a mild sweetness, but the acidity is also nicely present and cuts through the sweetness. There may be a hint of carbonation (?). There may also be a hint of carbonation. The aftertaste is pleasantly bitter with a full-bodied bitterness, and the finish is bitter.
I have the impression (or is it just an assumption?) that ethyl caproate will go away if it is left to stand. I had the impression that ethyl caproate-based beverages would not rise in the fall, but this one seemed to rise beautifully.
Although it has a gorgeous aroma, it has a calming taste and is not bad as a food sake.
The alcohol content is not too high at 15%, and it has a good balance.
I think I will buy another bottle.
Japanese>English
しみー
This may be the first time I've had hiyaoroshi from Kuroryu.
This time of year, there are so many delicious hiyaoroshi that it is worth drinking (?). It's worth drinking!
Japanese>English
しみー
The brewer Kuheiji is still delicious.
The restaurant did not serve it for a while because they thought it was too bland, but now they are serving it again because it is still delicious... (laughs)
Japanese>English
しみー
Low in alcohol and easy to drink, it has a juicy melon and grape-like quality.
Japanese>English
しみー
This is the first sake I have ever had.
It was served in a wine glass from here.
This one also has a ginjo aroma, which is mainly isoamyl acetate.
Japanese>English