しみー
Yamada Nishiki.
This is ethyl caproate type.
Yellow apple, melon.
Sweet taste. The acidity is mild.
Pleasant bitterness in the aftertaste.
It is also very delicious.
Japanese>English
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しみー
Drank blind, I couldn't tell it was Tengumai.
It does not seem to be of the nama yeast type.
The aroma is of melon, banana, and isoamyl acetate.
It has an elegant sweetness and relatively firm acidity. However, it does not have a Yamahai feel, and gives a very clean impression.
Japanese>English
しみー
Ethyl caproate aroma, full of fruits such as apple, pear and melon.
Sweet taste, smooth acidity.
Bitterness is mild, gorgeous and delicious.
Japanese>English
しみー
This brewery is famous for its Kimmiya shochu.
It has a clear, slightly pale yellow-crystal color.
The aroma is fruit-forward, with honey apple, pear, melon, banana, and an elegant rice aroma like joshinko there. The ethyl caproate aroma is well pronounced.
The mouthfeel is smooth, with a mild, elegant sweetness, and the acidity is smooth. Due to the fruit flavor, the sweetness extends beyond the actual sweetness, and a pleasant full-bodied bitterness finishes the palate through the aftertaste.
Delicious.
It is a sake that can be enjoyed well on its own.
Incidentally, it seems to be a 2022 Klamaster Gold Award winner and a 2022 Gold Award winner of the Delicious Sake in a Wineglass Award.
I always drink it in an INAO tasting glass, which gives a good spread of aroma, so I could understand its goodness.
Japanese>English
しみー
Crystal with subtle yellow nuances.
The nose is gentle, with banana and melon, chestnuts, mushrooms, and fresh cream.
The attack is rather strong. Elegant sweetness, with smooth acidity. Bitterness with a hint of savory.
It is rounded and has a solid impression for an Ihyakumangoku.
Japanese>English
しみー
Crystal silver with transparency.
Melon and banana with a faint bitter aroma of grapefruit and cooked rice. There are green nuances such as young leaves, and lactic notes of fresh cream and yogurt.
The mouthfeel is rather light, with a hint of sweetness and a firm acidity. The taste is smooth, as is typical of Gohyakumangoku, but a slightly strong bitterness lingers in the aftertaste.
It would be more full-bodied if it were slightly warmed.
Japanese>English
しみー
Transparent crystal with a slightly yellowish silver tint.
There are fruit notes of melon and banana, but not that much fruit. Nuances of rice such as Kamishinko and a lactic acid aroma with a whey-like freshness. There are nuances of sprouts.
There is an elegant sweetness and smooth acidity. It has a rather classic taste, not glamorous, and suitable for a mealtime sake. It may be served heated.
The aftertaste is full-bodied and bitter.
Not very distinctive.
Japanese>English
しみー
Sake received as a year-end gift.
Crystal silver color with a hint of green.
Cooked rice, yogurt, cream cheese. At first, a strong dairy aroma. The aroma is faintly bitter with a hint of grapefruit peel. There are aromas of soy sauce, caramel, and mushrooms.
It seems to be made with a traditional sake yeast yeast yeast yeast yeast.
There is a soft sweetness, which is supported by a firm acidity. The sweetness wears off with the acidity, leaving behind a pleasant bitterness.
At 14.5% alcohol, it is rather low. It is easy to drink.
Japanese>English
しみー
It's been a while since I've had an Ottersai.
I would have liked to have had some Jyushidai before this, but I forgot to take a picture of it.
Fruits such as apples, pears, melon, etc., with a hint of Kamishinko.
Fruit forward aroma and very clean construction. Elegant sweetness and smooth acidity.
Bitterness is mild and very fruity.
Japanese>English
しみー
Fizzy Sake.
The other day I came across a delicious fizzy sake for the first time, so I decided to buy it to try deepening it a bit.
It has a pale lemon yellow color with a cloudy white tint.
The bubbles are about fine with a slight effervescence.
Lactic acid such as yogurt and cream cheese on cooked rice. There are woody aromas of cedar, cypress, etc., and a sense of maturity like soy sauce. There is also a grapefruit-like nuance.
The lactic acid aroma is strong.
In the mouth, there is an elegant sweetness. The alcohol is low, with smooth bubbles and fine acidity.
The finish is slightly bitter and astringent.
The low alcohol content makes it easy to drink.
Japanese>English
しみー
We received a rare sake.
It is treated as miscellaneous liquor.
It has an elegant sweetness, followed by a sweetness that comes from the high alcohol content of 25% alcohol.
It has a shochu-like flavor, but with a sweetness that would be quite bewildering if you drank it without knowing it.
It seems to go well with dried fruits.
Japanese>English
Shochikubai香り酵母877
しみー
I wanted to try Shochiku Ume Fragrance Yeast 877
Crystal clear crystal silver.
Gorgeous aroma of banana and ripe melon.
There are nuances of cooked rice, cream and yogurt.
There is a faint effervescence and elegant sweetness. There is a relatively firm acidity. The aftertaste is subtly pleasantly bitter.
The aftertaste has a biscuit-like nuance.
The addition of brewer's alcohol gives the wine a clean, crisp finish.
Japanese>English
しみー
It has been a very long time since I had a sparkling wine.
I had the impression that most of them were sweet, and I didn't like them very much, but this one is described as dry, and the sweetness is quite restrained.
The color is a clear yellow crystal with a hint of color.
The aroma is of grapefruit and other citrus fruits and freshly ground cinnamon, with a hint of cream-like lactic acidity.
On the dry palate, the acidity is refreshing. The low alcohol content makes it light and easy to drink. It is perfect for toasting.
After this, we drank about 9 different brands, but I didn't record them (T_T).
Japanese>English
しみー
This is the first sake made with Yume Issho.
Clear sake with an ethyl caproate-type ginjo aroma of apples, pears, etc.
It is easy to drink with a good balance of moderate sweetness and acidity. I like it a lot.
Japanese>English
しみー
This one also has a crystal silver color.
The aroma is an ethyl caproate-type ginjo aroma of apples and pears.
I thought it was basically from the same family.
It is quite delicious.
Japanese>English
しみー
Second item for drinking comparison
Transparent but very faintly cloudy, with a crystal silver hue. The aroma is mild, but has an ethyl caproate-type ginjo aroma. Aroma: Aroma of freshly ground rice powder.
The taste is very dry with little sweetness.
Very refreshing.
Personally, I would like a little more sweetness.
Japanese>English
しみー
We compared the two at Fukuoka Airport.
It is nigori sake, but has a clean, uncluttered taste.
The aroma has an ethyl caproate-type ginjo aroma, and the elegant sweetness and acidity are well balanced, making it very easy to drink.
Japanese>English
しみー
I purchased this item when I visited the Otokoyama Sake Brewery for a brewery tour.
The aroma is mainly ethyl caproate type, such as apple, pear, and melon, with a hint of banana. There are also aromas of kamishinko (freshly ground rice flour) and shiratama dumplings, as well as green nuances like fresh greenery. And lime.
There is a subtle, elegant sweetness. The acidity is firm and quite dry compared to the aroma. There is a full-bodied bitterness that lingers through the finish.
While the aroma is gorgeous, it is sharp and has a long finish.
I bought this after tasting it and it is still very tasty.
Japanese>English
しみー
It was a delicious sake with an isoamyl acetate-type ginjo aroma, cooked rice, and a nuance of joshin powder, but with no spikes on the palate and apple-like flavors that were not so apparent in the aroma.
Japanese>English
しみー
This sake is served on the occasion of Sake Day on 10/1.
The aroma is somewhat subdued, but fruity, with hints of apple and melon. A clean rice aroma like that of Kamishin powder.
The elegant sweetness is well balanced with a beautifully elongated acidity.
I liked this one.
Japanese>English