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
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しみー
Tatenogawa hiyaoroshi.
The ginjo aroma, which is mainly isoamyl acetate, comes out beautifully, and the sweetness and acidity are well balanced.
Japanese>English
しみー
This time of year, I still want to drink hiyayogoshi!
Crystal silver in color with a sense of transparency.
Elegant rice aroma of Japanese pear with a hint of grapefruit and other citrus fruits, yogurt, koshinko and shiratama dango (white bean dumpling). Gentle green like selfeil.
The mouthfeel is strong.
The impression is that the alcohol is quite gusty, with little residual sugar, but there is sweetness from the alcohol and a strong attack. The acidity is firm and gives a sense of structure, and there is a full-bodied bitterness in the aftertaste.
It has a nice hiyaoshi character.
Japanese>English
しみー
Back to basics (?) and packaged sake.
It comes up often at the Sommelier Association's seminars, and you will notice the high level of quality when you drink it blind.
This "Tsuki" is the first time I have had it.
Clear crystal silver color.
Gentle fruit aroma like Japanese citrus, cooked rice, yogurt, a hint of green tone of selfeil and lime.
The mouthfeel is gentle. Soft sweetness, acidity is gentle and mild, leaving a hint of bitterness in the aftertaste, while the acidity comes up and gives a weak but sharp taste.
There is nothing outstanding, and the image is that of a sake that is closer to the classics, but the balance is excellent and you will never get tired of drinking it.
You can sense the power of a major sake brewer.
Japanese>English
しみー
It's been quite a while since I posted...
Not that I hadn't been drinking, but because I didn't take a picture of the bottle.
Crystal silver color with green tones.
Fruits reminiscent of apples, pears and white peaches, chervil and cedar. Nuances of polished rice like white dumplings.
There is a hint of sweetness, but it is mainly flavor sweetness, less sweet as a taste, and the acidity stands up and pushes the sweetness away, giving it a dry impression.
There is a pleasant slightly strong bitterness in the aftertaste, and it seems to be good as a food sake.
It is quite delicious.
Japanese>English
しみー
Transparent crystal silver hue.
Plenty of fruit, mainly apple and pear, melon, and a hint of banana. Sweet green nuances of chervil, and fresh powder.
The wine has a sweet taste, but is sharp with a firm acidity. Full-bodied bitterness in the aftertaste.
Very clear taste.
My own favorite flavor.
Japanese>English
しみー
Crystal silver color, with a blue reflection.
Plenty of fruit ginjo aromas of apples, pears, melon, bananas. Kamishinko, white dumplings, and lime.
Mellow sweetness and dense acidity, with a pleasant bitterness and a clean finish that retains the sweetness.
I thought it tasted like a typical Fukushima ginjo-shu!
Japanese>English
しみー
As the name suggests, it is dry.
Dry without sweetness, with a firm acidity. It is not like Yamada-Nishiki.
It is a refreshing drink, so it might be good for the first cup or as a finish. So we had it to finish!
Japanese>English
NabeshimaSummrr Moon
しみー
It has been a long time since I have had Nabeshima. It has a good balance of fruit aroma, pleasant sweetness, and acidity.
I think it is an excellent sake.
Japanese>English
しみー
I decided to try Tobiroki for the first time in a while.
I compared it with Junmai Ginjo and thought that since they are both made by the same company, the base flavor is the same.
It has aromas of apple, melon, and a hint of banana, and both ethyl caproate and isoamyl acetate are present in a nice way.
Japanese>English
しみー
I was curious about the name "giant stag beetle" and ordered it.
I was asked "Do you taste like a stag beetle? I have never eaten a stag beetle (laugh).
The color is a crystal silver with a sense of transparency.
Apple, melon, a hint of banana, chervil, and joshin powder. There is a rich aroma of fruit, and perhaps insects are attracted to it because it looks so delicious? (Laughs)
Pleasant sweetness and clean, extended acidity.
Delicious.
Japanese>English
しみー
It has the aroma of cedar barrels.
It has a strong rice flavor and is quite tasty.
Japanese>English
しみー
Clear crystal hue.
Fruit aromas of apple, pear, melon, and a hint of banana, with a hint of chervil and top-fruit.
Pleasantly sweet, with smooth acidity and a slight bitterness in the finish.
It has been a long time since I had a sip, but it is delicious!
Japanese>English
しみー
It has a moderate ginjo aroma and a sweetness that is not too dry.
Japanese>English
MimurosugiDio Abita
しみー
It has a robust flavor, yet is a bit low at 13% alcohol.
The relatively dry taste makes it perfect for a mealtime drink.
Japanese>English
しみー
They are doing something quite interesting, such as blending the sake yeast, yamahai, and mizu-hashimoto.
Basically, it is probably a blend of the mizu-hashimoto type, but I would love to hear from the brewer about the difference between the two.
It has a strong acidity, as is typical of a sake made from the "sake yeast" family, and when warmed, it was very smooth and tasty.
Japanese>English
しみー
I personally have the impression that Shizuoka has a strong vinegary iso-type nuance, but this one has a banana-like nuance, but it is moderate and dry.
Japanese>English
しみー
Aomori's Toyobai
Dry mouthfeel.
It has a sharp, yet moderately fruity nuance.
It has the feel of Tasake's special junmai.
Japanese>English
しみー
We had a sake that is rarely available.
It has a banana aroma, but is dry and crisp, and I thought it was very complete as a food sake.
Japanese>English