んきだるま
Akita Sake Komachi
Akita Sake Komachi is my first drink.
Slightly colored
Ripe 🍐 and ripe 🍎 aroma
It has a firm sweetness, with a hint of acidity on the finish.
Umami and rice taste.
It tasted a little like Yamadanishiki.
Japanese>English
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んきだるま
First Kijoshu
The aroma is fruity but not that strong.
In the mouth, the first impression is of a firm sweetness.
From there, the depth and richness of the taste comes out more and more.
In any case, it has a great breadth.
Aromas of sweet dried grapes, a little woody aroma with 🍎 and 🍍.
Not much bitterness or acidity.
Japanese>English
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Slightly sweet
Sourness and firm rice texture
Japanese>English
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Fruity aroma reminiscent of 🍎 and 🍍.
The sweetness is followed immediately by acidity and umami.
The sweetness is not too strong, but it is refreshing.
The acidity lingers through the aftertaste, giving it a refreshing impression in spite of its intensity of flavor.
It is just like a rice juice!
Personally, I think it could be the star of the show with just the sake itself, but...,
As the label says, it is a good sake for a meal.
I had it with sashimi, but I think it would go well with meat and other strong-flavored foods.
Japanese>English
んきだるま
Aroma like candy or 🍐 with a good sweetness.
Not much bitterness
Moderate umami
Clean aftertaste
Japanese>English
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Kitanishiki
The first aroma is very sweet.
Sweet 🍈 aroma after sipping.
The aroma through the nose is like soda.
The taste is sweet and expansive.
The aftertaste is rich and mellow.
Japanese>English
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White malted rice, No.7 yeast
Ripe 🍈 aroma
Moderate sweetness and firm acidity.
Clean aftertaste, with 🍈 remaining until the end.
Sake with Masumi's character.
Japanese>English
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Strong 🍎 aroma,
Freshness
Sweet and full-flavored
Little sourness and bitterness
Surprisingly clean aftertaste
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Fruity aroma like 🍐.
Well-integrated sweetness and good acidity
Not much bitterness, but a good aftertaste.
Japanese>English
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At room temperature
Aroma like raisins
Aroma like wet green grass.
When you drink it, you will taste a little sweetness and then sourness.
Then gradually, a full and robust umami is felt.
The aftertaste is sharp, and I didn't feel the sense of rice as much as I expected.
I had it with incense, and I was right 😋.
Japanese>English
んきだるま
Very fruity and aromatic.
Aromas of 🍎 and 🍌 with a hint of syrup
Well-balanced ginjo aroma
It seems to be a proprietary yeast.
Sweetness and a touch of acidity in the mouth.
The umami flavor spreads well through the aftertaste.
The taste is complex and gives the impression of nama-zake.
The taste of rice is moderate.
It is complex and mellow, as is typical of nama-zake,
but compared to ordinary nama-zake with live yeast, etc.
I think it has a more cohesive flavor than most nama-shu with live yeast, etc,
It may be my imagination, but 🤯.
Admiration for the technique.
Nama-zake that can be kept at room temperature for 12 months.
The advanced filtration system is said to be able to remove yeast and other bacteria without heating.
And a four-pack of Junmai Daiginjo Nama Sake costs just over 1,000 yen!
As one would expect from a major manufacturer.
It was displayed at room temperature in the store, and chilled when drunk.
Japanese>English
んきだるま
Yamada Nishiki
Very fruity, 🍎, 🍍.
Other complex fruit aromas
Moderate sweetness and fresh acidity on the palate.
Slightly bitter aftertaste.
There is almost no bitterness.
The taste of rice and umami, typical of Yamadanishiki, remain in the mouth.
Japanese>English
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Sharp specs: white malted rice and sake yeast
Rice is Gohyakumangoku
As it is
Aroma: Ginjo aroma
First, 🍈, then ao🍎.
A little sweetness on the palate.
Then, you can feel a firm acidity.
Bitter aftertaste and a little umami.
Sake with soda
The back of the bottle says sake:soda = 4:6.
The aroma is very strong even when mixed with soda.
The acidity is still there, but the rice taste and umami are not so good,
However, the rice flavor and umami were not so strong.
I thought that sake lovers should drink it at 7:3, which is a little too much sake. So we ended up drinking it at that concentration.
The aroma, acidity, and umami are in harmony.
However, the alcohol taste becomes mild and it is dangerous to drink too much.
It might be dangerous to drink too much ⚠️
Japanese>English
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At the tourist information center where you can drink near the Kintai Bridge following the Five Bridges.
Very fruity aroma, mainly 🍎 and 🍌.
Aroma like 🍇, but also fresh
Very sweet, slight acidity
Very little miscellaneous taste.
Rather rich but with a moderate sense of rice
A little sweetness lingers in the aftertaste.
Japanese>English
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Fruity, 🍌
Strong sweetness and flavor
Clear mouthfeel with little bitterness
Fairly firm aftertaste
Japanese>English
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Aromas of milk, rice, and some leathery notes.
Sourness, then firm sweetness and flavor.
Rice grain remains so-so.
The aftertaste is sharp.
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Saito no Shizuku
🍌 Strong ginjo aroma
Not too sweet
Not much aftertaste
Well-balanced sake
Japanese>English
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Aroma of rice and 🍍 stands out a little
Not much sweetness, a little sourness,
Relatively strong umami
The aftertaste has a strong rice flavor.
Suitable for a mid-meal drink?
Japanese>English
んきだるま
Aroma of rice and 🍍 stands out a little
Not much sweetness, a little sourness,
Relatively strong umami
The aftertaste has a strong rice flavor.
Suitable for a mid-meal drink?
Japanese>English
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Saccharomyces EDO yeast
It is said to be one of the oldest yeasts in Japan and a prototype that has not yet been commercialized.
Cream cheese-like aroma, with a hint of grapefruit.
Strong acidity and little alcohol.
The aftertaste is milky.
It is quite different from ordinary sake.
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