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
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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.
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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
しみー
It seems to be a premium one from Teisho in Saitama, Japan.
Crystal color with yellow tints visible.
It has a very strong aroma of ginjo aromas such as apple, banana, melon, and pineapple. Also, joshin powder and lime.
The attack is strong, mildly sweet and tart. A refreshing acidity spreads along with the pineapple flavor, and when it begins to subside, a pleasant bitterness spreads to the side, giving it a full body.
It is strong and robust at 18% alcohol, but I am afraid that the gorgeousness of the aroma might mask it.
I like it a lot.
Japanese>English
しみー
Crystal silver coloration.
Melon, apple, etc., ethyl caproate.
Ueshin powder, white dumplings, lime.
Elegant sweetness, acidity is smooth, full-bodied and pleasantly bitter. While it has a sweet aroma, it is relatively dry and clean as a taste.
Personally, I quite like the taste.
Japanese>English
しみー
At a tonkatsu restaurant.
Transparent crystal silver.
Sweet fruit aroma with ethyl caproate such as apple, pear, and white peach.
On the palate, there is a sweet nuance from the aroma, but the acidity is smooth and crisp, typical of Aruzoe.
The taste is not distinctive, but I thought it was delicious.
Japanese>English
しみー
Shinkame nigori sake.
It is an active sake, and when the seal is opened, a tremendous amount of bubbles rise to the surface.
As is typical of nigori sake, there are nuances of cooked rice and yeast, and an aroma of sweet sake that is not sweet.
The taste is light and dry, and as the name suggests, it is easy to drink.
The 10.5% alcohol content is also good.
I loved it!
Japanese>English
しみー
Red Takeshi after a long time.
Transparent crystal silver with just a hint of yellow.
It has nuances of apples, muskmelon, green bananas, and other fruits, as well as grapes, freshly ground rice cake, and rice flour.
The mouthfeel is surprisingly strong and robust.
It has a mild sweetness, and fruit flavors spread across the palate, but as the sweetness fades away, acidity spreads horizontally, followed by a full-bodied bitterness that tightens up the palate.
I remember that Akabu's ginjos were made with ethyl caproate, but this one has that nuance, but also retains the heaviness that comes from the rice and the nuances of classic yeast.
Japanese>English
しみー
Sake brewed with red wine yeast.
I have seen some white wine yeast sake recently, but red wine might be rare, so I bought it. So I bought it.
The color is a crystal silver with a slight green tone.
Aromas of dense melon, banana, black grapes, apples, pears, and other fruits, with a hint of lactic acid, such as yogurt. There is also a faint scent of cedar and other wood vats.
The mouthfeel is powerful and robust. It has a sweetness, but the acidity keeps the sweetness in check. The full-bodied bitterness is accompanied by a mellow flavor.
Many white wine yeasts are sour, sweet, and light, but this one has a robust taste with a hint of acidity, which strangely convinces us that it is a red wine yeast (laugh).
This is a sake that I would definitely pair with red meat.
Japanese>English
しみー
I tasted many things at the Ponshukan in Echigo-Yuzawa (I spent two weeks there) and thought it was delicious anyway, so I bought it.
Crystal silver color with a slight yellow tone.
Aromas of banana, melon, etc., yogurt, lime. The ginjo aroma is very strong.
Slight sweetness, there is a relatively firm acidity and a full-bodied bitterness, and the overall image is clean, but at 17% alcohol, it is relatively high.
Japanese>English
しみー
Urakasumi is made from Sasanishiki rice.
Urakasumi is a sake made with rice, which is typical of Miyagi.
Crystal silver color.
Fruits such as pear, banana, melon, and muscat, with hints of chervil and joshin powder. There are mineral nuances such as lime, and the fruit aroma is predominant but restrained.
The mouthfeel is smooth.
It has an elegant sweetness, and fruit nuances spread across the palate, but the sweetness is soon cut by smooth acidity and a relatively strong bitterness.
The impression of freshness makes it easy to drink, but at the same time, it has a lot of flavor when drunk slowly, making it a very tasty sake.
Japanese>English
しみー
Pale yellow-crystal color.
Aroma of citrus and bitterness like grapefruit, with green tones of melon, banana and other fruits and selfeil.
Kamishinko, yogurt there.
As for the aroma, it's classic ginjo sake.
Attack light.
Elegant sweetness, acidity is smooth and watery light. There is a pleasant bitterness in the aftertaste, giving it fullness and depth.
12.5% alcohol by volume!
This is quite low alcohol for sake, giving it a lightness. I sometimes think it is easier to drink with this level of alcohol.
This is a badass sake that can be drunk like water!
Japanese>English
しみー
First rice wine in a long time.
Crystal silver in color with a transparent feel.
Fruits such as apples and pears, kamishin powder and yogurt. It looks very beautiful and translucent and has a ginjo aroma.
The texture is silky yet elegant sweetness spreads, and smooth acidity cuts through the sweetness. A full-bodied and pleasant bitterness.
Delicious!
Japanese>English
しみー
There is a fine brownish substance floating on the surface. What is this...?
Aroma of milk chocolate and mocha coffee! This is interesting.
Relatively dry taste, acidity is firm and petite and effervescent. There are milky flavors, but on the other hand, bitter and refreshing flavors like Japanese citrus peel.
It is an interesting sake.
Japanese>English
しみー
A brilliant crystal silver hue.
Ushin powder and lime on apples, melons, green bananas, etc.
There is an elegant sweetness.
The acidity is smooth and very clean. It smoothly enters the mouth like water, but there is a full-bodied bitterness in the aftertaste.
Japanese>English
しみー
The wine is thin and cloudy.
The aroma is mild, with green banana nuances.
It is crisp and dry, and goes well with oily foods.
Japanese>English
しみー
At first, from the aroma and taste, I judged it to be a junmai nama-shu type.
Nuances of melon, banana, and koshinko. It has a subtle sweetness and a refreshing acidity.
Japanese>English
ジェイ&ノビィ
Hi Shimmy 😃
I have this one in reserve in our fridge 🤗.
I see that it is a good sweet and sour food wine! I'll take your reference 😋.
Japanese>English
しみー
Jay & Nobby.
Thank you ✨
We hope to see you at the end of the year and the beginning of the new year~(^^)
Japanese>English
しみー
Doburoku.
Fruits such as melon, banana, and grape, and cooked rice.
Pitchy, slightly effervescent, sweet and sour taste with a lingering rice texture and the luxurious sensation of eating sake. The acidity extends smoothly, with a pleasant bitterness in the aftertaste and nuances of cooked rice.
It is quite delicious.
Easy to drink, the kind that makes you drink too much.
Japanese>English