まっつ
Hotel drinking with great friends.
We had Edo Kaijo for the first time.
From left to right: Doburoku, Omachi, Aizan, Yamadanishiki.
The doburoku and omachi were very tasty😄.
Japanese>English
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まっつ
A new policy prepared for hotel drinking with nice friends.
We borrowed a glass of wine at the hotel.
Grapefruit, white wine, and various other tastes. It is not easy to buy, but when I find it, I want to drink it with Puni again.
Rice used: Akita Sake Komachi
Rice polishing ratio: 60
Sake degree: -1.0
Acidity
Amino acidity
Alcohol percentage: 12
Yeast used: Kyokai No. 6
Japanese>English
まっつ
A figure that has been on my mind for a long time.
I want to drink this sake in early spring because it is a fine sight. The name is very nice to feel each gateway.
Rice used: Comet
Rice polishing ratio: 55
Sake degree: -2
Acidity: 1.7
Amino acidity: -2
Alcohol content: 16.8
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃.
Congratulations on your first appearance at ❗️ 🎉.
Our first appearance was the same, and it was also in September when we drank spring sake 🤗.
Japanese>English
まっつ
I've been quite lazy with my records😅.
I can't compare it to the mountain schwarzwald rock I had before, but it was delicious.
Rice: Gohyakumangoku
Rice polishing ratio: 60
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -17
Japanese>English
まっつ
I was curious about it after seeing it online and went to the liquor store. Only one bottle was safely sitting there, and I captured it: ☺️
This is the first autumn sake of the year. It has a beautiful taste with some acidity. It has a beautiful taste with some acidity and no cloying taste. ✌︎('omega')✌︎
Rice: Iwate rice
Rice polishing ratio: 50%.
Sake degree: -1.0
Acidity
Amino acidity
Alcohol percentage: 13
Japanese>English
まっつ
Pale niggly, slightly carbonated, gorgeous aroma, great for the hot summer months😃.
The label is also cool and refreshing, perfect for summer.
If you have a CHANCE, I highly recommend this bottle.
Rice： Koji：Yamadanishiki, Kake：Ishikawamon (according to internet research)
Rice Polishing Ratio : Koji : 45%, Kake : 45
Sake degree : -1
Acidity : -3.5
Amino Acidity : -4
Alcohol Content : 14
Japanese>English
ポンちゃん
Good morning, Mattu-san ☀☀☀☀☀☀☀☀!
I didn't know they have such stylish bottles in Tedorigawa 😳The drinks are cool and I want to drink them right now 😆👍The glasses match and they look great ✨.
Japanese>English
まっつ
Hi Ponchan, ‼️ cool bottle design, really nice. The microcarbonation is also refreshing and I really like it.
It is still hot, but please be careful not to get heat stroke 🥵.
Japanese>English
まっつ
I drank Eikofuji's Sake Mirai for the first time 🍶.
Like Akabu's Sake Mirai, very clear and clean tasting sake ☺️
The glass is a KYKEY aroma glass I bought the other day. I liked the sake and the glass very much (✌︎'omega'omega'omega'omega)✌︎
Rice: Sake Mirai
Polishing ratio: 50
Sake degree: -4.0
Acidity: 1.5
Amino acidity: 1.0
Alcohol content: 16.8
Japanese>English
まっつ
It smells and tastes exactly like lychee as depicted on the label. The clarity and crispness of the taste make it a delicious summer sake 😄.
The label is also clear and refreshing.
Recommended for lychee lovers.
Rice used: Akebono (grown in Okayama Prefecture)
Rice polishing ratio: 58
Sake degree: -1.0
Acidity: -
Amino Acid: -%, -%, -%, -%, -%, and -%.
Alcohol percentage: 14.5
Memo
In sake production, the year is divided into two parts: the first part of the year is July 1 and the second part is June 30.
The notation is "year of production + BY",
For example, a sake made in January 2023 is indicated as "R4BY (2022BY).
BY = Brewery Year.
Therefore, "Midsummer Fruits" is released immediately after it is pressed in early July.
Midsummer Fruits" can be tasted earlier than any other R5BY (2023BY).
It is the earliest freshly squeezed Midsummer Fruit can be tasted anywhere in the world.
Japanese>English
まっつ
This is also the first Hoshikai in a year.
It is a sweet sake, but it is gassy and the sweetness is controlled and the aroma is rich 🍶.
On the first day I bought it, I had to wait a little time before I got home, so the temperature was a little lukewarm. Personally, I think this sake tastes better when it is chilled to a crisp 😋.
Rice: Comet
Rice polishing ratio: 50
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -14%.
Japanese>English
まっつ
First True Red😋 in a year.
The fresh gasiness remains until the 4th day and the oli is very clean and sweet fruit juice.
After a week of opening the bottle, it doesn't have the quintessential schwashy feeling, but I can taste some bitterness and this is delicious 😋.
I'm going to enjoy the last pint today 😊.
Rice: Omachi
Polishing ratio: 50%.
Sake meter: -2 (according to the internet)
Acidity: 1.3 (according to internet research)
Amino acidity: -2
Alcohol content: 16%.
Japanese>English
まっつ
This is my first Koganezawa. I bought it because it was a summer version and the label ❤️ was cute. I bought it just for the label 😆.
It's a sweet sake, smooth and almost habitless, so you can drink it easily. It's sweet, but I don't get tired of drinking it and I don't think it interferes with meals 😀.
Rice: Hitomebore
Rice polishing ratio: 50
Sake degree: -1.0
Acidity: -3.5
Amino acidity
Alcohol content: -15%.
Japanese>English
ポンちゃん
Hi Mattu, ☀️
I would buy it too if I saw this label 😆 and it looks like an easy drinking sake just like the label 😊👍The label is important 🤭.
Japanese>English
つぶちゃん
Good evening, Mr. Mats 😄
I love the label 🩷"love at first sight" 😘Kawaii(๑˃˃˃)
Japanese>English
まっつ
Good evening, Ponchan. ⭐️
It is really easy to drink. Now if the label was a black heart 🖤, it would change the image of the taste 😆.
Sake these days is fun just to collect the labels 😀.
Japanese>English
まっつ
Good evening, Tsubu-chan. ‼️
It was love at first sight as well as sake rice. ☺️
I think even people who don't like sake can go for it 🥰.
Japanese>English
まっつ
W☺️ from my favorite Watanabe brewery.
Beautiful sweet aroma, then a little sweetness and some acidity, which in turn produces a little spiciness. Beautiful taste spreading in the mouth 😋.
The peachy aroma is enhanced about three days later.
The glass was a Nosaku Tsukimi Inokuchi, a surprise gift.
Rice: Misato Nishiki
Rice polishing ratio: 50
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -17%.
Japanese>English
まっつ
I was on a business trip to Thailand from June 18 and finally had some sake after returning home.
Daiginjo that I got from the refrigerator.
It is light and elegant with no unpleasant taste. It is very tasty and has no habits.
Rice: Contract cultivated Koshigaraku
Rice Polishing Ratio : Kake Rice 45%, Koji Rice 50%.
Sake meter rating: +2
Acidity : 1.3
Amino Acid : -1.0
Alcohol Content : 16
Japanese>English
ポンちゃん
Hello, Mr. Mats!
I see you were on an overseas business trip! I'm glad you had a good time😊Do you still miss Japanese sake? Junmai Daiginjo right after returning home, it sinks in. ❣️
Japanese>English
まっつ
Good morning, Ponchan. It's hot from morning 🥵.
I was on a business trip to Thailand for a week 🇹🇭 and only had beer in Thailand 🍺 so I missed sake 🤭.
Japanese>English
まっつ
Went to buy a bottle of alcohol to give as a gift to a friend in Taiwan and decided on Fei Lan 😊I got one for myself as well.
It is like grapefruit juice and white wine. It is very tasty with acidity (✌︎'omega'omega'omega'omega'omega'omega'omega)✌︎
It's also low al at 13 degrees so it's Swiss, I'll leave half for tomorrow😅🤭.
Rice used: Domestic rice
Rice polishing ratio
Sake degree
Acidity
Amino acidity
Alcohol content: -13.0
Japanese>English
まっつ
On a boring night, let's drink and laugh like this guy.
Today was not a good day from this morning.
I opened a bottle of Hokusetsu Daiginjo Koshi-tanrei Kufu-kuke Label, which I received from an acquaintance in Niigata the day before yesterday, and decided to laugh like Kufu-kuke.
It is a sweet sake that can be drunk lukewarm.
Rice used: 100% Sado rice
Polishing ratio: 40
Sake Degree: +1.7 (according to internet research)
Acidity: 1.2 (according to internet research)
Amino Acid: -1.2
Alcohol content: 15
Japanese>English
のちを
Hi Mats, nice to meet you. I'm sure you'll have a good time on Monday with your happy label. And it's nice to be able to drink easily. Let's just drink the bad stuff away and have a good time.
Japanese>English
まっつ
Good morning, Nochi-san.
Thank you for your comment 😊.
I'm going to work hard today and have a glass of wine 😅.
Japanese>English
まっつ
First time in a long time for Kaze no Mori.
I skipped the lid when I opened the bottle despite the warning on this one too and had to look for it😅.
The aroma is a refreshing fruit wine, and the taste is like a sizzling cider, like a ramune. Too good to be true. ⚠️
I was drinking it with my dad, who doesn't usually drink much, and he also said this is like cider 😆 ‼️
Rice: Nara-grown Akitsuho
Rice polishing ratio: 70
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -14%.
Japanese>English
まっつ
I was curious about this sparkling wine made with wine yeast.
I was expecting a gaseous sensation since it was a sparkling wine, but it wasn't that gaseous. But the collaboration of some gasiness, acidity and sweetness is very good 😋.
Personally, I liked it better on the second day when the taste was more settled, but it was so good that I emptied the bottle in two days 😓.
Rice: Yamadanishiki from Nishiwaki district, Hyogo Prefecture (according to internet research)
Rice polishing ratio: -5
Sake meter: 55%.
Acidity: -%.
Amino acidity
Alcohol percentage: 16
Japanese>English
ジェイ&ノビィ
Good evening, Mats 😃.
Mida spark ❗️ is delicious 🤗
The only problem is that it's so good it kills you in a blink of an eye 😆.
Japanese>English
まっつ
Good morning, Jay & Nobby 😃.
As you said, the only thing wrong with it. It tastes too good and kills you instantly😅This kind of sake is not tippy-tappy in a boar's mouth, so it runs out even faster 😆.
Japanese>English
まっつ
I wanted to drink it so badly. I went to a liquor store to buy some souvenirs for my business trip to Taiwan and found it and bought it immediately.
I took it to 🇹🇼 in Taiwan 😁.
I brought 4 bottles to Taiwan: Kangiku, Tenmei, Sando, and W. All except for Sando, which I gave as a gift to a friend in Taiwan 🎁.
All except for the Sangdo were given as gifts to friends in Taiwan.
I drank them with my friend and we had a blast. It was a sweet sake with a little fizziness and it was over in about 20 minutes 😅.
Rice: Yamadanishiki from Kumamoto Prefecture
Rice polishing ratio
Sake degree
Acidity
Amino acidity
Alcohol percentage: -13.0
Japanese>English
まっつ
I don't think I need to comment on this as there are quite a few posts on sakéwa.
I was warned about one thing, but when I opened the bottle the lid flew off and hit the ceiling and then went missing 😓I substituted another lid 😆.
It was quite fizzy and crazy delicious.
Rice used: Domestic rice
Rice polishing ratio: 60
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -15%.
Japanese>English
まっつ
First time I encountered this sake😃.
It has a sweet aroma like a lactobacillus drink and a light mouthfeel with the sweetness of amazake lingering in the back of the throat. The fact that it is nigori is intriguing, and it is delicious to drink.
I quit smoking cigarettes on May 1 for 10 days and now I realize that I can buy a bottle of delicious sake if I don't smoke for 3 days 😆.
Rice: Yume-Ichiken from Fukuoka Prefecture (according to internet research)
Rice polishing ratio: 50
Sake degree: -2 (according to internet research)
Acidity: 1.3-1.4 (according to internet research)
Amino acidity: -2
Alcohol content: 17
Japanese>English