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Sake Mother Yondan Koshu
It's getting harder and harder to remember what the 4-dan sake mother is...
I like sweet and mellow sake, but this one is mellow and smooth.
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SakenowaRecord your sake experiences and discover your favorites
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I haven't had it in about a year...! Nostalgic aroma and attack
But the aftertaste was a bit sharp, and my tongue felt a bit rough... Maybe I've been drinking so much tea lately that I've become more sensitive to the unpleasant flavors...
The milky taste of the aosa cashews and cashew nuts keeps the balance and makes the taste mellow...!
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The mint is quite strong, so the greenness or freshness of the watermelon might escape if you don't have a discerning palate.
I laughed when I tasted the toothpaste on my first sip, but it's a mojito, right?
The matcha walnut is cinnamon flavored, and when paired with that cinnamon, it creates the right balance, so pairing is awesome!
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Aromatic at first, with an indescribable bitter aftertaste... Maybe not my favorite.
Indescribable bitterness... Maybe not my favorite.
Cajun almonds → sip, the bitterness in the aftertaste melts away, leaving a richer finish.
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It has the sweetness and acidity of a pure sake, but also has a matured taste. It has a rich, matured taste.
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Delicious when paired with hot bean curd, the spiciness melts away and the sweetness is emphasized.
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It has a bitter taste like the raw ingredients, and the aroma is much more intense.
Banzai with dumplings wrapped in prosciutto ham, shiso leaves and dark cheese.
I wonder if the quirkiness of the prosciutto and shiso leaves and the mildness of the cheese are just the right balance!
I guess the mellowness goes well with squid and sea urchin in soy sauce, too.
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The aroma is like a ripe melon, and the taste is somewhere between the rich sweetness of a noble sake and the gentle sweetness of a raw sake.
Garam masala! But when I tried it with curry, it went well with curry... especially mutton...! It would also go well with gibier!
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About a month after I opened it.
The taste is gentle, with a soft sweetness and no harshness at all.
The aroma is a good mix of dried persimmon sweetness, richness, and fresh yellow fruit.
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Raw ripening... too tempting a line...
It has a nutty aroma that is typical of aging, and a richness that lingers on the tongue.
It's so rich that even the sansho is overpowered by it.
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The aroma of rice is so rich that you can smell it from 5 cm away.
The sweetness is strong and the aftertaste is short...
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I thought they only had yeast #6, but then I found yeast #7...! A sumptuous comparison
As expected of No. 7, it has a rich aroma and flavor even when just opened.
Goes well with simmered Wakasagi with sansho 🐟
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It has a mineral aroma.
The sweetness comes in full circle, and then there's a slight floral finish.
I think it's because it's freshly opened. I want to try it again in two weeks.
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Maybe it's because of its strong acidity and sweetness, but it goes really well with gari...
It smells like rice, soy sauce, mirin and soy sauce combined.
It has a mellow sweetness with no alcohol taste... I wonder if it's because it's been a while since I opened the package.
I love it!
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My kind of rich sweetness and acidity! It's the kind I like (the kind that makes you think about your partner if you want to drink it while eating).
From the aroma, it has a sweetness like caramel or brulee, and I can drink as much as I want by itself.
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Apple blossom yeast
A sharp acidity (similar to the acidity of an aged wine) that is unique to flower yeast.
When I put it in my mouth, I felt the aroma that reminded me of blue cheese.
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It is an unfiltered, unpasteurized sake, but it does not have too much sweetness or acidity, so it goes well with sashimi with condiments!
As expected of Toyama, it definitely goes well with fish cake! Just a little soy sauce and wasabi.
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Miyamanishiki (variety of rice)
The top of the bottle was very clear and fruity with a hint of umami.
It has a concentrated flavor that seems to have been there for quite a while, so I'm curious to see how it tastes freshly opened.
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It gives a crisp and clean impression for an unfiltered, unpasteurized sake.
The sweetness is not so pronounced, so it is understandable that it is recommended as a sake for eating.
I think it would go well with Seseri with a light touch of Sansho.
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It is like sweet fruit, bursting with freshness.
And yet, it also has a deep flavor.
Japanese>English