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I bought it after tasting it at an event at Takashimaya.
I drank it over several days and found that the flavor changed daily. It has a strong flavor, so it seems to go better with pork and other robust dishes than light fish.
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SakenowaRecord your sake experiences and discover your favorites
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あにき
Purchased at a local supermarket during a trip to Niigata. I bought it because it was described as "a sake often drunk by the locals. It was one of the cheaper sakes in the store, but it exceeded my expectations.
It is delicious both cold and warmed. You can feel the flavor of the rice in this traditional sake.
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Ishizuchi純米吟醸 春の酒
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100% Shizukuhime produced in Ehime Prefecture
Alcohol 16%, Rice polishing 50%, Sake degree +5, Acidity 1.3
I originally bought this sake during the spring cherry blossom viewing season, but the cherry blossom viewing party drifted away and I missed the opportunity to drink it, which brings us to now.
Gorgeous aroma and strong flavor. Fresh and fizzy feeling too.
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Sake like sake. Sashimi, tempura, boiled fish.
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I was attracted by the label "We tried test brewing. I was attracted by the label and bought it directly from the brewery. It is a junmai sake brewed with white malted rice.
It has a citrus-like acidity and a hint of sweetness, so much so that if you were to drink it blindfolded, you might think it was wine. It is so sweet that if you drink it blindfolded, you might think it is wine.
Rice used: 100% Kitashizuku, 60% polished rice. Alcohol 13%.
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Served with simmered bamboo shoots and wakame seaweed, and sea bream kama rice. Goes well with the soup stock.
The sake has a clean taste and gorgeous aroma.
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At the store, I asked which one was good for heating sake, and this was recommended to me.
It was microwave heated, but it had a very nice aroma.
We drank it with tecchi-chi, so we also had it with fin sake.
It was OK both heated and chilled.
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Alcohol 16%, rice polished 58%. Slightly thick mouthfeel. The sweet aroma of rice spreads on the palate.
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13% alcohol by volume
and can be drunk smoothly.
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Miyagi Miyamanishiki, high alcohol at 16%.
The aroma is gorgeous. The aroma is gorgeous. Sold exclusively at the brewery?
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Zarusohorai純米吟醸 2021
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Sake rice, 100% Dewa Sanzu, 50% polished rice, Sake degree +5
This was my first time to drink sake from Kanagawa Prefecture, but I had a good impression of its sharp taste. I served it with bonito tataki.
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あにき
At the inn in Iwaki Yumoto Onsen. Local Iwaki city Amano-no-Tsubu is used.
When drunk cold, it is slightly sweet, but as it gets tepid, the acidity of the rice comes out.
Goes well with sashimi.
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The flavor and aroma of the rice is enhanced when drunk at room temperature rather than chilled. It is a good match for all kinds of food.
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The umami and sweetness of the rice can be clearly recognized. It is different from today's trendy sake, but you can drink it all the time. Classic style.
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Dry, clean.
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Light, crisp sake. Serve with fish dishes.
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You can feel the sweetness of the rice. The balance of acidity and umami is also good. I have the impression that it can be used with a wide range of dishes.
It is said to be made at the Hekiun Brewery in Obihiro University of Agriculture and Veterinary Medicine.
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Izumofuji特別純米 佐香錦
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The rice flavor and sweetness are strong. The sharpness is also good.
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Manozuru越淡麗純米吟醸 無濾過原酒
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Sake made from rice grown on Sado Island. It has a strong taste but you will not get tired of drinking it. It is full of rice flavor and has a sharpness. Since it is unfiltered, it also has an aroma like after eating sake lees soup.
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