まーくん
It is a new sake with a refreshing taste that goes well with New Year's dishes. It is a light and dry sake straight from Niigata. I received this sake from a relative in Nagaoka and enjoyed it during the New Year's holidays.
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まーくん
Because it is freshly squeezed, it has a strong sour taste. My first job was in Osaka, so I learned this brand from a senior colleague. It becomes a little milder at room temperature, but the acidity, sharpness, and spiciness remain the same, making it a sake for connoisseurs. I think it goes well with seafood dishes.
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まーくん
In the mouth, you will first taste the sweet taste of rice. After that, a gorgeous ginjo taste spreads in the mouth. It is a delicious sake with a slightly different feel from the light, dry Niigata-style sake.
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まーくん
It is a little crisp in the mouth, but as the temperature rises a little in the mouth, you can feel the light mellowness of Junmai Ginjo. Today's sashimi was makogarei (flatfish) and tuna medium fatty tuna, followed by a chicken hot pot, but I felt it went better with sashimi.
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I received this from a relative in Nagaoka. The taste is a combination of freshness and sourness. It tastes more sour than the usual Hakkaisan. It went well with today's crispy nabe.
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I bought this sake because I wanted a sake to go with a good beef steak. When you put it in your mouth, you first feel the sourness. The spiciness and sourness are better than sweetness to enjoy with a meal.
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It is crisp and dry, but not too dry, and has the flavor of a Junmai Daiginjo. It is a sake from Nagano, but in a sense, it gives the impression of being a sake that would be brewed in Niigata Prefecture. The owner told us that it goes well with meals, and we immediately enjoyed it with our evening drinks. It certainly does not interfere with sashimi or meat, and the sake goes well with both.
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まーくん
This is a sake from Okunoto. I bought this sake at my favorite store in Kuritaya, Yokohama. It tastes a little sweet, but if the rice is from Ishikawa and the sake is brewed in Okunoto, it is the sake to drink now. The more I drink it, the better it tastes, and I will continue to look for Noto sake to drink in the future. It was a slightly colored, lukewarm sake.
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まーくん
I went to a sake shop in Kuritaya for the first time in a while. It was a Dewa Sanzan, polished and 30% raw. The alcohol content was a little high at 17%, and the mouthfeel was a little thick. As one would expect from a sake that has been polished to a high degree of finesse, it has no cloying taste.
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まーくん
The label is pink with cranes and very beautiful. The taste is crisp and dry in the mouth, but as it warms up in the mouth a little, a very nice aroma comes through to the nose, as expected of a junmai daiginjo.
It is brewed with Gohyakumangoku rice grown in-house to preserve the landscape of terraced rice paddies for the future. I am not an expert on rice, but I have encountered many cases of Niigata & Ihyakumangoku, and I personally think they go well together. I learned for the first time today that "Domaine" is a wine term that refers to the entire process from cultivation to daily bottling. We received a bottle that was filled with the love of its creator.
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まーくん
The thickening of the rice does not give it much of a sake-like feel. Since it was summer, I drank it on the rocks, but the aroma that passed through my nose and the feeling of rice on my tongue were still sake. It is not bad to drink strong sake on the rocks. A chaser is necessary to prevent overdrinking.
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まーくん
This sake is a Noto reconstruction support sake. The story goes that the Sakurada Sake Brewery, located in Suzu City, Ishikawa Prefecture, was instantly destroyed by the Noto Peninsula Earthquake. The brewery's head brewer, Mr. Hirokatsu Sakurada, has been working to rebuild the brewery step by step from the rubble spread all over the area. This sake is a blend of miraculously surviving Noto Hatsusakura Honjozo and Tengumai, the taste of which was supervised by Mr. Sakurada.
Proceeds from the sale will fund the reconstruction of the Sakurada Sake Brewery. Please support Noto Hatsusakura. I was able to purchase this.
Unexpectedly, it is a light amber color. It has more acidity than sweetness, so it is a food sake.
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まーくん
I opened the first Kuheiji-san in a long time at my daughter's birthday party. The taste is a combination of acidity and roundness. We had it again today in a wine glass, and it is possible to enjoy the aroma as well as the taste. The other day, a person who was fascinated by Kuheiji's sake and even built a relationship with us and the owner passed away. We received this bottle with a variety of emotions.
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まーくん
It has been a long time since I had a Saturday night dinner. After all, it is Yamada-Nishiki. You can taste the sweetness and sourness of the rice together. When you put it in your mouth, you first taste the acidity, then you feel the fullness and flavor in your mouth, and it goes down your throat. I believe that it is because good rice is used in the brewing process. Thank you very much.
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まーくん
I had bought it a while ago and kept it in the fridge until I was ready to drink it. I have not been able to enjoy this sake with sashimi from my favorite fishmonger due to a recent business trip on the weekend, but now I can finally enjoy it. The light acidity and the sharpness and umami of the Yamadanishiki coexist in a satisfying way. It is still delicious.
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まーくん
I had a bottle given to me by a relative and it doesn't fit in the fridge, so this time I had it at room temperature. It is so dry that it feels tangy on the tongue. It is so dry that it makes me want to have salty snacks.
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We first had it at almost room temperature. It is a sake with a lot of acidity and a sense of rice afterwards. As the temperature drops, the lightness of the sake increases and you realize that it is a Niigata sake. On the second day, it was served on the rocks because it was not chilled. It was a very satisfying evening drink as I was able to further appreciate the unexpectedly beautiful flavor. Thank you very much.
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まーくん
It is brewed with Yamada-Nishiki and is a Nakadori. As you can see, the rice is tasty and smooth, but I feel that the characteristics of Yamada-Nishiki, which also has ample umami, are very well expressed. This is my first sake from this brewery, but it has a very beautiful flavor that shows the underlying strength of the Chugoku region's sake breweries. I enjoyed the mellowness that emerged when the temperature was raised a little.
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まーくん
Today I opened a full-flavored, delicious sake. The mouthfeel and aroma are mellow, and both acidity and umami are very well balanced. I had it in a wine glass, and at first I was sensitive only to the deliciousness, but as I drank more and more, I noticed the light nigori color. It is a truly delicious sake. It was my first time to drink Kuheiji's nama-shu, but it was so delicious that I was completely defeated (lol). It is Yamadanishiki from Kurodasho, which I have also visited. It goes into your body easily without any snagging, and only the deliciousness returns to you.
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