しみー
Fruity, pineapple nuances, as is typical of the natural hometown.
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しみー
The first sake I have ever had.
Light, fruity, and light.
At 12% alcohol, it is a bit low.
Japanese>English
しみー
This was the first time I drank Hyogo Kitanishiki sake.
It is very dry, very clean and sharp.
It is dry without being sweet, but it tastes like a food sake and does not interfere with meals.
It seems to go well with everything.
Japanese>English
しみー
A bottle compared to Tasake
It is still delicious.
It is light and not too sweet, but it is sharp and not heavy. However, it does not lack flavor, and it is accompanied by a subtle apple-like ginjo aroma and sweetness of flavor.
The rice polishing ratio should be the same as that of Tasake's special junmai, so it comes down to which one you prefer!
Japanese>English
しみー
Tasake (rice wine) after a long time
This sake is light but sweet, with a hint of ginjo aroma. I do not know what kind of sake rice is used for Tasake, but basically it has a light taste.
However, how does this compare to Tsururei, a representative (?) of light sake? However, how does this compare to Tsururei, a representative (?) of light sake? This is the main reason for this order (laugh).
As a result, Tasake Special Junmai tastes sweeter than Tsururei (Junmai Ginjo), and in a sense, it is easier to drink.
Japanese>English
しみー
It has been a while since I had Hakkaisan.
Elegant rice aroma of kamishinko and shiratama dumplings, and dairy aroma of yogurt and other dairy products. There is also a faint grapefruit-like aroma.
Salty mouthfeel. The acidity is smooth and crisp without much sweetness. The aftertaste is pleasantly bitter.
It gives the impression of being as pure as water, and it is easy to drink.
Japanese>English
しみー
Banana, grapefruit, and muscat. Lime on top of fresh flour.
Mild sweetness and acidity smooth, sweet and sour. Bitter aftertaste that gives fullness.
If you say it is Pione, it may be true, right?
Well, but it is a sweet and sour type of sake that produces isoamyl acetate.
It is good for those who are not accustomed to drinking it?
Japanese>English
しみー
Crystal silver with sparkle.
Blue reflection.
Green banana, hard pear and other fruits, there are green tones of Kamishinko, green bamboo, and a soft lactic acid aroma like whey.
The mouthfeel is smooth yet powerful and mildly sweet. Fruit flavors unfold.
The acidity is well pronounced, with a slightly strong bitterness in the aftertaste.
While the taste is complex, the fruit can also be felt, and the aftertaste is very long.
This is delicious... ♪
Japanese>English
しみー
Silver color with a hint of yellow.
Lactic aroma of cooked rice, yogurt, etc., caramel, soy sauce.
The mouthfeel is strong and mildly sweet. The acidity is firm and sharp. The aftertaste is pleasantly bitter.
It is beautifully made and has a sake-like flavor. It seems to be very good as a food sake.
Japanese>English
しみー
Otters' Polished Twenty-Three Percent.
It has been a while since I had it!
Clear crystal silver color.
The aroma is full of fruits such as apples, pears, and white peaches. Delicate rice aroma, like kamishinko (rice flour) and shiratama dumplings.
There are milk-like aromas of whey and flinty nuances like lime.
The aroma is sweet, but the taste is dry. It has a subtle, elegant sweetness, a surprisingly strong acidity, a banana-like flavor in the aftertaste, and a slightly strong bitterness.
Once again, it is a well-balanced sake.
It has a taste that contains various elements and matches the sensibilities of many people....
Japanese>English
しみー
Transparent crystal silver color.
Fruits of banana, melon with apple and pear. Isoamyl acetate aroma is predominant.
There is a nuance of Kamishinko, but also an impression of cooked rice.
There is a mild sweetness, but the acidity extends pleasantly, followed by a full-bodied bitterness.
Is this impression actually brewed from rice that has not been shaved so much? It has a thick flavor.
I'm not sure, but I'm not privy to all the details...
It seems to be better as a food sake than as a stand-alone sake.
Japanese>English
しみー
Muddy silver tones. A hint of yellow is also visible.
Melon, banana, apple, and other fruits with fine rice nuances. There is also a mineral impression of lime.
Dry with a hint of elegant sweetness. The acidity is smooth and there is a slightly strong bitterness in the aftertaste, but the fruit flavors spread in the mouth with a pleasant sweetness.
At 15% alcohol, it is not that high and is a refreshing and easy to drink sake.
Japanese>English
しみー
It was served blind for now.
Crystal silver color.
Plenty of apples, pears, melons, bananas, and other fruits. Lime and lime.
The attack is a little light and the mouthfeel is smooth. The palate is light and fruity. There is an elegant sweetness, and the acidity is smooth.
It is delicious with a beautiful flavor typical of the Tohoku region.
Japanese>English
しみー
Transparent crystal silver color.
Aroma: melon and banana. Ueshin powder.
It is smooth for a kijo-shu and has a restrained sweetness.
If you drink it normally, you may not even recognize it as a kijoshu.
Japanese>English
しみー
Transparent crystal silver color.
Melon, apples, and other fruits, and a hint of koshinko.
There is a ginjo aroma, but it is not that strong.
Elegant sweetness. The acidity is smooth and the aftertaste is moderately bitter. It gives the impression of being relatively easy to drink.
Japanese>English
しみー
Silver in color with a slight yellow tint.
Pear, melon, and a hint of grapefruit, with plump nuances like cooked rice and the fineness of freshly ground flour. There are also mineral notes such as lime.
The aroma is sweet, but the taste is quite dry. Elegant sweetness. The acidity is smooth, with a surprisingly strong, full-bodied bitterness.
This is high quality.
Japanese>English
しみー
It has been a while since I had Otters.
Caproic acid ethyl fruit aroma of apples, pears, melon, and Kamishinko.
Elegant sweetness and smooth mouthfeel. The acidity is mild and slips smoothly into the mouth. The bitterness is also mild, and the taste is gentle and mainly fruit aroma.
However, it was paired with Szechuan cuisine!
I was surprised at how well it matched with this dish. I thought it might be too spicy like Szechuan food, but it is indeed a Japanese wine. I thought it might be defeated by something spicy like Szechuan food, but as one would expect from a Japanese sake, it has a wide range of acceptability. It has a wide range of acceptability.
Japanese>English
しみー
The aroma, while mild, has a characteristic aroma of yogurt, cream, and other fresh herbal ingredients. However, it is very clear and has a fruity aroma of melon and banana.
However, I had a limited edition of Jyushiyo after this, so I had too strong an impression of that one ^^; Moreover, I forgot to take a picture of that one (I cried).
Japanese>English
しみー
It is said to be a variety of rice called "Ko-Shinko", but I have never heard of it before!
The aroma is a classic ginjo aroma reminiscent of vinegar-iso banana or melon.
Along with its mild sweetness, it has a pleasantly petit texture, like an adult ramune!
Japanese>English
しみー
The aroma is of calmly cooked rice and dairy products such as yogurt.
The mouthfeel is robust, as is typical of the original sake, but it has a refreshing sweetness and smooth acidity, making it surprisingly easy to drink.
It is not spectacular, but it is a delicious sake that will keep you coming back for more.
Japanese>English