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サケたろうサケたろう

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4(100%)

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The origins of the sake you've drunk are colored on the map.
Fukushima
4(25%)
Other
4(25%)
Nagano
2(12.5%)
Mie
1(6.25%)
Shiga
1(6.25%)

Timeline

サケたろうサケたろう
alt 1alt 2
24
サケたろう
A No. 7 or No. 9 vinegared ethy aroma on the top. The heaviness of the body, crispness, and cohesiveness typical of Yamada-Nishiki are excellent. The quality of the sake is such that anyone would find it delicious. The sake level is a little + because of its sharpness.
Japanese>English
サケたろうサケたろう
alt 1alt 2
19
サケたろう
Aroma of pineapple derived from the upper aroma capsule Mouthfeel that is sharp and easy to drink. I was a little concerned about the bitterness and miscellaneous tastes. I wonder if the rice is not dissolved too much. I have not had many capsule summer sake, so this was a good learning experience for me. Sake level a little + acidity about 1.5
Japanese>English
サケたろうサケたろう
大嶺夏純かすみ生酒
大嶺酒造Yamaguchi
alt 1alt 2
21
サケたろう
The pear-like top notes and freshness of the unpasteurized sake are wonderful. You can tell that they take very good care of it after pressing. The acidity is about 2 or less, and it's a very sharp and summery sake. I am curious about the yeast.
Japanese>English
サケたろうサケたろう
alt 1alt 2
24
サケたろう
Balanced type of sweet and sour. It's once fire-aged, but it has a nice freshness. There is a slight bitterness in the aftertaste that bothers me. Maybe the temperature dropped too low at the end of the mash. I think it is good because it has a sweetness that is typical of Aizan.
Japanese>English
サケたろうサケたろう
alt 1alt 2
18
サケたろう
Aquarius and Rumored Sake White Koji? Citric acid derived from the low al. vinegar iso-vinegar eti, and the feeling of refreshment after drinking is similar to Aquarius. I would like to add a little more ori (oli). Complex taste in the middle part of the bottle, which is typical for a sake with a traditional sake yeast yeast yeast.
Japanese>English
サケたろうサケたろう
alt 1
22
サケたろう
The aroma is 4mmp. like muscat and grape. Elegant and refreshing. The yeast is malic acid, so the acidity is about 3, but it is pleasant because of its sharpness. The glucose content is high, so it is not flat even though it is a 13% pure sake. I wonder if it is fire-aged. It's like a white wine and this is one that will be gone soon. It was a good learning experience. Acidity 3.5, Sake -13, Polishing ratio 59%.
Japanese>English
サケたろうサケたろう
alt 1
15
サケたろう
The top aroma is strongly vinegary. Yeast 1801? Alcohol around 16°C Acid 1.0 The sweetness of glutinous rice (shidan) comes in the mid-palate. Bitter taste at the end.
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
サケたろうサケたろう
alt 1alt 2
16
サケたろう
Taste with a structure typical of Miyamanishiki Astringent aftertaste Acidity 1.6 or so (1.5) Very soft water, clear rice flavor
Japanese>English

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