yuki
Fresh apple aroma.
Dry, smooth and tasty.
Delicious 😋.
Japanese>English
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yuki
Talking about hiyayogoshi now 😅.
The aroma is a little savory. It is smooth and silky. The acidity is also effective.
The savory aroma was softened the next day, and the whole flavor became cohesive.
Japanese>English
yuki
Urazumayama!
Aroma of fresh acidity like lychee.
Sweet and sour with a refreshing bitterness in the aftertaste.
Slightly piquant and gassy.
The juicy thickening is lychee and pear, but the acidity also gives it a rummy taste.
It's good 😋.
Japanese>English
yuki
Next was Kitashizuku 45, 100% Kitashizuku with a milling ratio of 45%.
The aroma is slightly pear. The taste is elegant and not dull. The aftertaste is dry and refreshing.
Well balanced. ❤️
I love the sake here 😍.
I wonder if the taste is the same as in Nakatsugawa?
I know it's not easy to make the same thing when the location changes and the water changes, but I wonder if it was similar?
Japanese>English
yuki
Next was Aizan 60, made with 100% Aizan and 60% polished rice.
It has umami flavor, but it is surprisingly refreshing. The aroma is not so strong, more of an alcoholic smell.
It is juicy like a pear or melon, but clean and dry.
Before I drank it, I had the opposite image of Comet and Aizan. This one is more refreshing and the comet is sweeter.
Japanese>English
ジェイ&ノビィ
Hi Yuki 😃
I happened to notice that you are in the middle of the Sanzen Sakura drinking contest and congratulations on your 300 check-in ㊗️㊗️㊗️ 🎉 You got 3 bottles from Hokkaido! That's great 🤗.
Japanese>English
yuki
Jay & Nobby Really, I didn't notice the 300!
Japanese>English
yuki
I had a chance to visit Hokkaido in September, and although I could not go to the brewery, I just bought some sake.
The brewery was originally located in Nakatsugawa, Gifu, and moved to Higashikawa-cho, Hokkaido. I never drank it when it was in Nakatsugawa.
I picked up three kinds.
The first one is Junmai Ginjo Comet 55, which is made from 100% comet and has a rice polishing ratio of 55%.
Sweet nice aroma: ❤️
It tasted like a sweet pear at first. Sweet and sour, thick and juicy. But the aftertaste is clean and dry.
Oh, yummy😍.
Japanese>English
yuki
This was also purchased at Noboru Sake Shop.
I looked at it carefully and found that it was a new sake and had been laid up for 8 months since December 2023.
I heard that an acquaintance of mine who is crazy about Jyushidai and Shinshu Kamerei goes all the way from Nagoya to buy this Shinshin.
I thought it would be sweet and rich, but the taste was different from what I imagined.
The aroma is like sweet cream, freshly cooked rice, and baked sweets. It has a slight gassy feeling.
It is thick but more bitter than sweet. If you give it some time, the sweetness will come out. It doesn't taste like sweetness.
I wonder if the same brand has different tastes depending on the product.
Japanese>English
yuki
Since I was in Tenri, I decided to try some local sake.
It is said that the brewery makes Tenrikyo's sacred sake. They also make a good Nara-zuke (pickles).
Inanohana is a new brand launched in 2020.
With its stylish ink design and lapis lazuli-colored bottle, I totally bought the label.
Sweet and nice aroma♪ Rice, cream and pear.
Quite sweet and sour, with a strong flavor. There is also a bitter aftertaste. Fresh and good 😋.
Best as a food wine as it is lightly thickened and blends well with food: ❤️
Japanese>English
yuki
It's getting completely cold!
I've been slammed and I'm talking about August now 🤪.
In August, I went to Noboru Sake Shop in Tenri, Nara, recommended by an acquaintance.
Hmmm.... They have quite a good selection!
First, I tried Shinomine, which I was curious about.
It is an unfiltered, unpasteurized sake made from Omachi.
It has a sweet aroma like a pear.
It has umami, but it is not so sweet! It has a bitter taste.
As time goes by, it rounds out and the bitterness lessens.
There is also a sourness - it is citrusy like grapefruit.
Japanese>English
yuki
Two rabbits love mountains. There is nothing but expectation.
Sweet aroma like pear and banana.
The taste is sweet and robust.
The aftertaste is slightly bitter and dry.
It's the kind that can be drunk easily without anything else. ❤️
It has a strong thickening effect. It blends well with food when used as a food wine.
As expected! Yum 😍.
Japanese>English
yuki
Shikishima's Dewa Sanzan.
Smells like sweet and sour cream soda.
It also tastes like cream soda! Slightly gassy. It's thick and sweet and sour😍Yum!
Japanese>English
yuki
The proceeds will be donated to Ishikawa Prefecture.
Rice, cream, and a softly sweet aroma. The acid aroma is slightly apple.
It is thick and rich in flavor - refreshing sweetness like a pear.
The bitter and spicy aftertaste is well balanced.
Yum! ❤️
Japanese>English
yuki
Junmai-shu (pure rice sake) brewed by the Takehaha no Sake Brewery with the help of Akabu Shuzo, which was damaged by the earthquake in Noto, Japan.
Refreshing aroma like yogurt.
Sweet and sour like a pear, but with a bitter aftertaste and a rather spicy finish. There is also a slight gassy feeling.
It has a sweet taste when drunk as it is, but it blends well when paired with food. Is there a hint of akabu in it?
This is how our thoughts are connected.
I hope they will be able to make sake in Noto soon.
Japanese>English
yuki
Bananas from Onogawa. Made with Toyama Oyamanishiki.
The aroma is more like yogurt or cheese than banana.
Acidity and bitterness stand out more than sweetness. More yogurt than banana.
It may be quite orthodox and dry. It is like the one we used to meet in Izumo. Ace of Hearts is more banana-like.
The next day, it became more banana-like with the addition of thickening and flavor.
Japanese>English
yuki
There was a North Tohoku booth at an event at the station closest to my commute to work, and Onogawa was on sale.
Junmai Ginjo, unfiltered raw sake, raw type made from Akita Sake Komachi.
Sweet creamy aroma & acid aroma is apple-like... 🍎.
Is this an apple pie with custard cream?
Sweet - a little gassy, like cream soda. Aftertaste is bitter.
Yum 😍.
Japanese>English
yuki
Hosted by Tatenokawa.
Ancient rice, Sobei early maturing.
Aroma is sweet and creamy.
Is the acid aroma cheese-like? No, apple.
The taste is robust. I guess the acidity is still apple-like...
But it also tastes banana-like.
The aftertaste is spicy. I can feel the umami more strongly when it is a little lukewarm.
Japanese>English
yuki
I like Hagi no Tsuru's cat series, but this is my first time to drink anything else.
Light nigori type with a hole in the lid.
Sweet aroma of pear and rice.
The supernatant. Oh, sweet! Melon juice. Sweet and sour.
But the bitterness is also effective, and the aftertaste is more refreshing than the first sip.
There is almost no gassiness.
The more the cage is mixed, the stronger the bitterness and sourness become. It's like an adult calpis with a bitter taste.
It's a gradation, so you can enjoy the change in taste.
Japanese>English
yuki
I found it at a liquor store in Shiga Prefecture and bought the label.
It is a brewery that you don't see around our area.
It is a new brand of Taga created in August 2023.
It is made from 100% Taga-grown "Aki-no-Shi" rice. The rice is edible, apparently.
There was a sign warning against opening the bottle, but when I opened it, the bottle just popped a little. It seems to have been fire-brewed.
The aroma is banana and melon. Slightly acidic aroma.
The label says it is a dry type with a hint of sourness, but the sourness is not so pronounced. It seems to be masked by the umami. The aftertaste is spicy and bitter, so it has a nice sharpness.
When drinking it, you don't feel much of a gasiness.
The next day, it thickens and I can feel the hidden sourness. It's pretty good 😋.
Japanese>English
yuki
I got a limited edition of this white wine at the brewery during the consecutive holidays in May.
When I drank the regular white version, I thought the aroma would be moderate and refreshing, but this one had banana, pear, and a strong aroma. Juicy melon-😋.
It's sweet but not cloying with a bitter and pungent aftertaste.
There is a little gas left in it and it's very crisp.
I love the taste of fresh medium-ripened melon!
Japanese>English
yuki
I didn't pay much attention to the yeast I chose, but it was flower yeast!
It is made with Watabune No. 2 from Shiga Prefecture, and uses Tokyo University of Agriculture's Sakura flower yeast.
It does not have a flowery aroma. Come to think of it, there was a sake from Toyama with tulip yeast.
Sweet aroma and slightly banana-like. First impression is sweet and thick!
Sourness and bitterness, with a hint of lychee and a refreshing aftertaste.
After a while, I didn't feel much sweetness anymore. Maybe because I changed the glass? The umami flavor remains, but the acidity and bitterness stand out and give a dry impression.
Japanese>English