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Popcorn? There is a swelling of aroma like corn.
The attack has a nice dry taste with a hint of umami.
Japanese>English
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Inomoto Sake Shop 50th Anniversary Limited Edition Sake
Assemblage of Kago and Yamadanishiki
Milky lactic acid aroma and sweet aroma like white peach and melon at the right time.
Fine effervescence softly envelops you with a slight bitterness.
The lingering aftertaste is weak but gentle and lingers for a long time.
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Slightly effervescent, slightly cloudy.
Aroma of sakekasu (sake lees) peculiar to cloudy sake.
It has a sweet and clean taste. It will give you a refreshing aftertaste if you drink it with fatty foods.
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It has a fruity yet full-bodied rice flavor.
The new sake rice from Akita, "Momota", is used. It has a solid sense of volume.
It is a good match for rich albacore, etc.
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Ripe melon🍈.
Sweet, but with a moderate bitterness. The bitterness is similar to that of Japanese mustard.
It seems to go well with fermented foods with strong flavor.
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The aroma is of ripe bananas or banana candy.
The taste is mellow, like banana cake, with a slight bitterness, and although it is a kijoshu, it can be used as a food sake. It has a slight effervescence.
It has been aged for quite a while, so it does not have much gassiness, which I like.
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About 2 weeks after opening the bottle.
It has a full rice aroma and a slight lactic acidity.
It has a crackling, popping, and smooth taste with a surprisingly short finish, making it easy to pair with cheese, grains, and rich foods. Honors student
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The aroma is like a tightly packed green apple.
It is beautiful and yet it remains firmly on the tongue.
Try it with something that envelopes acidity, like tofu paste, or you may feel something in tune with the spiciness of chili peppers.
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freshly squeezed
Freshly opened melon. I have a feeling I'll like it better if I let it sit longer, so I'll save it until the year of the dragon!
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The attack is soft, but the more it lingers, the more the mellow aroma on the nose reminds me of porcini. I've been eating black pepper sweets, so my taste buds are a little weak, but it definitely goes well with black pepper.
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Masuo, whom I met at a restaurant about six months ago and was impressed.
It's a bit too much Yamahai aging, but depending on how you pair it with your meal, it can really enhance your meal.
When served with crab claws, it gives a miso-like depth to the dish, making it almost like a crab miso.
I think it would go great with shellfish marinated in old sake.
I wonder which one I drank at that time...
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I suddenly think that pickled rakkyo would be good, too.
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The moment you drink it, you feel a sensation on your tongue like when you eat melted fruit. Behind the sweetness with a strong acidity, there is a slight bitterness that you can't detect unless you concentrate on it, and I think this is a good accent.
I think it would go well with under-aged cured ham, fresh cheese, or salad.
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The aroma was crisp but full! The depth of the rice spreading out, and the softness of the rice flavor is well balanced with the rice flavor, yet it can be matched with any food.
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Cold it is very rich, while warmed it is quite light.
Goes well with gari (pickled ginger)
It is made using mizu-hashiroshi, but the health department considers it a gray area, so it is sold as nama-hashiroshi.
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Tamae" rice flavor, sweetness, ripe aroma, firm acidity, dry taste.
Warmed
Rice flavor like rice crackers you eat at your grandma's house
Butterbur miso goes with everything!
The bitterness is in tune
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Aromatic flavor like hojicha, with a firm acidity.
A little hard acidity and sweetness when cold.
When heated, it becomes more rounded and has a gentle, soft sweetness.
Goes well with everything, especially butterbur miso.
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It seems to be modest, but it is a brave sake that goes well with hot and strong snacks.
We are having it with Kanjangseu that we prepared yesterday.
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Refrigeration required
Alcohol content 14
Production date February 2022
Rich sweet type
It has been drunk more than six months after opening the bottle.
I like the soft taste after a few days rather than the sharp taste immediately after opening the bottle.
It goes very well with sweet pickled cucumber.
I bought it at a pickle shop near my father's side of the family.
Of course it is delicious as it is, but what would you like to add if you want to add something more?
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I bought this when I was in Sendai.
It has a lactic acidity and sweetness like yogurt, and the low alcohol content makes it smooth on the tongue.
It has a strong sour smell, so if you make a mistake, it can be perceived as a putrid smell.
Depending on the pairing, this sake can be enjoyed in a wide range of ways.
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The aroma is fluffy, gorgeous and heavy, but when you drink it, it is very light and goes away quickly!
Paired with the freshness of mozuku seaweed
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