Timeline
山廃純米I bought a cup of Uraroman, which I was able to get my hands on, as well as a cup of Niida Honke's sake for warming up. I tried it at the lukewarm level, but the strong acidity, which is characteristic of a sake made from a traditional sake yeast, was so pronounced that it could be described as a sake that reeked of the old days. I would like to go on to the specifications, but I couldn't find anything other than the rice polishing ratio and alc. Although it has the strong acidity of a sake made from the traditional sake yeast, the low alcohol content (14%) makes it easy to drink and does not interfere with meals. A bottle of natural sake, heated to order, was also delicious. _.) _(..._...) 湘南の漢My favorite autumn sake from Tasake.
This sake is made from Hana-Yuki, a cross between ⼭Danishiki and Hana-Fukuyuki.
Gorgeous and fruity when opened.
The balance of sweetness and acidity in the mouth is wonderful.
There is a slight gas and a long aftertaste.
It was like a dessert sake and went down very easily,
It was like a dessert sake and was quickly consumed.
Again, we enjoyed it very much. 湘南の漢Finally, I was able to get my hands on a Kuroryu.
I hold out for a variety of snacks to pair with the tuna medium fatty tuna.
When the bottle is opened, it has a strong acidity.
The bitterness and fruity sweetness gradually come in.
The sharpness goes away smoothly and it is very well-balanced.
As you drink it, it gives a fresh impression.
It goes down smoothly.
It went well with tuna.
I would like to try Kutouryuu. 
flos_lingua_est
Storehouse Review 94
I had heard somewhere that "Kuroryu makes a delicious autumn sake" and had been wanting to try it, but surprisingly I had never done so. I have never had Kuroryu before, so I don't know what to do. It seems a bit expensive. It's expensive, over 1000 yen. But I'll buy it just to try it!
......What's this? It's so delicious!
The first thing that hits you is the coolness. The coolness that pierces through at first, and then the depth that flows from there. This story is fresh.
It smells of melon and banana. The sweetness is moderate, but the acidity is sharp and fruity with a sweet and sour taste. The flavor is strong but not too strong, so it definitely complements the meal. The bitterness at the end also adds depth and is pleasant.
It is a perfect match for meals that make the most of the ingredients. It goes well with fried mushrooms in soy sauce, avocado with sesame oil and salt, or simply with miso soup!
This is one of the most impressive sakes I have tasted this year. I would like to know if you have any recommendations for which season of Koryu sake is best.
I don't know why I didn't drink it before... I'm going to buy a bottle of No. 4 right away! NorkNice to meet you, and thanks for the review! I found your review very helpful and I am following you! Nice to meet you 🙇♀️
I'm a Black Dragon lover, so I'm happy to share the goodness with you 😍 Black Dragon has a lot of good stuff coming out this time of year 😆. flos_lingua_estNice to meet you Nork!
It's a pleasure to meet you! Thank you 😊.
I mean, I never knew there was a system called "follow" lol.
I have followed you, thank you very much! flos_lingua_estMr. Nork.
I see, thank you very much! I'm a little curious about Kutouryuu during the new sake season, so maybe I'll buy some somewhere and review it 💡. NorkThank you for the follow! If it's a new sake, I would recommend Jungin Doroguchi and others 😋 I would like to ask flos_lingua_est, who drinks a lot of sake from different regions, to tell me what kind of sake Kuroryu is 😄✨. flos_lingua_estNo, it's my pleasure!
Jungin no Doroguchi. Thank you very much! I hope this year I can do something like a comparison between Kuroryu and Kutouryuu Doroguchi!
I know this is a poor review, but please keep up the good work 🙌 NorkAhhh 😆 I love them both and recommend them ♡.
Nice to meet you too! I'll try the sake you recommend in your review if I come across it 😋. 湘南の漢When I held it in my hand, my body trembled.
I was so moved by the excitement of having a bottle of Jyushiyo in my hands that I couldn't open it for a while.
I went home to my parents' house and shared it with my father.
When I opened the bottle, I could smell the elegant aroma.
When I drank it, it was fruity and sweet at first,
The bitter taste is mixed in with the fruity and sweetness, and while delicate, it goes down your throat with a smooth aftertaste.
What is this? It is so delicious.
It has exceeded the previous reputation and expectations.
It's easy to pair with food, which is a shame,
My father and I finished it in no time.
I wonder when I can see him next with Jyushiyo. ジェイ&ノビィGood evening, Shonan Han 😃.
It's a great feeling to have a bottle of Jyushiyo at home 🥹.
I understand that you can't open the bottle for a while 😌It's in the fridge at home too, but it's too good to open 😅.
Good sake should be shared 🤗 湘南の漢Good evening, Jay & Nobby!
I don't know when we'll see you again, so I'm really regretting my wasteful drinking 💦 lol.
I'm so jealous that you are in the fridge ❗️
I'd rather share it with someone than alone 😄. 山廃純米The second bottle was at Yoshida Kura in Kaga, Ishikawa. It is clearly different from the earlier Morishima, with a powerful effervescence and a melon-like flavor that spreads on the palate. The alcohol content is 13%, so it may be a good step up from Shochiku Ume's Mio. The specs are
Rice used: Ishikawa Kinshitsu (both rice and rice malt)
Polishing ratio = 60
Sake meter = ...
Yeast used = ...
Acidity = ....
Amino acidity = ...
(From the Yamatoya Sake Shop website "Online Shop")
I think this bottle can be served either by itself or with sweets. So this bottle is also delicious. _.) _(..._...) 山廃純米It is a trio from the Kanto region. It has a fizziness and a slight bitterness that can be felt in the mouth, and since it is at the junmai level, the ginjo aroma cannot be felt that much. The specs are
Rice used: Miyamanishiki (both rice and rice malt)
Polishing ratio = 60%5
Sake meter = +4
Acidity = 1.8
(From Sabun Sake Shop website)
When I paired it with bonito sashimi on the day of consumption, the fizziness was more pronounced than when served by itself, which is probably a good thing. So this bottle was also delicious _(. _.) _(. _.) 山廃純米I finally got my hands on a bottle of Akita Brewery's Yuki no Bijin, which was severely damaged by the torrential rains. As I peeled off the outer metal cover and prepared to drink it, the cork lifted up with a "pop! The sweetness and fizziness that comes immediately after drinking, it's been a while since I've had a sake with such a strong fizziness. And the specs are
Rice used = Gin no Sei
Rice polishing ratio = 50%.
Sake meter = -1
Acidity = 1.5
Yeast used = K601
Form=Heated
(From Imanaka Sake Shop website)
The only thing we can do now is to support them by buying and drinking. Don't lose, Akita Brewery! We will not lose 💪💪💪💪 This one was also delicious _(. _.) _ 
flos_lingua_est
This year's limited edition sake that was on the store's Instagram? s sake.
So it was described as 5 acids at the place of purchase, which I think is a miscalculation with the type of acidity. It must have been such a miscalculation that it was so entitling. The product was originally so acidic that it was almost a failure, but I heard that it was wholesaled to two liquor stores that found it interesting.
The aroma has an acidity that comes from plums and other fruits similar to Shinsei. When you drink it...yes, it is sour! It is somewhat lemon-like, so it would be delicious with a light carbonated drink!
I imagine it would go well with fried food with lemon squeezed on it, mayonnaise-based dishes, and ethnic foods! This is a fun pairing!
According to the store owner, if you try to pair it with other liquors, the bitterness will come out.
From the second day on, it starts to have a dried plum-like nuance and astringent taste.
It seems to be popular among wine lovers, and if someone were to serve it to you on the fourth day as wine, you might not be able to tell. It is an interesting sake that allows you to enjoy its acidity and seems to go well with western food with acidity. 山廃純米This is the first Ippaku Suisei I have had as a NEXT5 flavor. The melon flavor hit me the moment I drank it, so to speak. I was even more surprised to find out that it was a kijoshu when I went to the Internet to check the specifications. It is truly a sub-brand of "Moving Saturday". And the specs are
Rice used: Migonishiki from Gojome Town, Akita Prefecture
Polishing ratio = 50%.
Sake meter = -27
Acidity = 1.5
Yeast used = Akita yeast
(From Kagataya Sake Shop website)
I paired it with bonito sashimi, but I would rather enjoy it by itself as a white wine or noble rot wine. But it is a Next5 sake. It was delicious. _.) __(. _...) 山廃純米This was my first visit to Daishichi in four years. This time, there was a summer sake, so I chose it. It is light with an Alc. of 14, so it is easy to drink like water. The specs are as follows
Rice used: Gohyakumangoku
Polishing ratio = 60% to 90% flat polished rice
Sake degree = +3
Acidity = 1.5
(From the Fukuroiya Sake Shop website)
Wishing the Japanese athletes in the World Championships in Athletics good luck through the TV screen...we enjoyed this flavorful sake made with a traditional sake yeast stock. _.) __(..._...) 湘南の漢The weather was not fine during the Bon vacation,
I picked up a bottle of Mimurosugi, which I hadn't had for a long time, in order to buy a good sake.
It was my first time to buy DioAbita, which has a good reputation, so I had nothing but high expectations.
It was fruity, but at the same time very clean and watery in a good way,
It is fruity, but at the same time very clean and watery in a good way.
It was very delicious.
It is very tasty. It is really easy to drink without any peculiarities,
I recommend this sake to first time sake drinkers.
I had a bottle of Mimuro Sugi a while ago,
I remember it was delicious, but I don't remember what it tasted like,
but I don't remember what it tasted like,
But this time, it has become my repeat brand. 湘南の漢Tsuchida, which I was curious about.
It is made with 90% polished rice and uses edible rice,
No lactic acid and enzyme additives.
It is truly a taste of nature itself.
While feeling the acidity that can only be found in a sake made from a traditional sake yeast yeast yeast yeast,
I felt the taste of rice and umami directly.
When cooled, it has a slight sweetness and goes in easily,
When chilled, it goes in easily with a little sweetness, and when it is served at room temperature or lukewarm, the umami of the rice spreads out.
The flavor is similar to my personal favorite, Tamagawa,
This Tsuchida was also delicious.
As the label on the back says, the higher the temperature range, the better.
I would like to have it warmed up again during the cold season.
flos_lingua_est
Nice to meet you!
I was so convinced when I saw that Tamagawa and Tsuchida are similar lol!
Both have a powerful sake quality 💡. 湘南の漢Nice to meet you, flos_lingua_est!
Thank you for your comment ❗️
It's true that both were similar in the sense that they were powerful and the flavor of the rice spread out in a zingy way! In conclusion, both were delicious ❗️ 湘南の漢Sawaya Matsumoto is finally in my hands.
When you open the bottle and take a sip, you can feel the gas as rumored.
It is not too sweet and goes down smoothly.
It is a sake that I personally like, and it is well put together,
It seems to go well with fried food as well.
However, after the third day, the gas disappears and the acidity and bitterness increase.
After the third day, however, the gas disappears and the sourness and bitterness increase, and the taste seems to decline.
I personally liked it on the first or second day.
Even so,
I am thankful for this quality at a good price of 1,400 yen including tax. ジェイ&ノビィHello, Shonan no Han 😃.
Sawaya Matsumoto! I remember it was delicious when we drank outside 😋 but I haven't had it for a while 😅.
This comment makes me want to drink at home! 湘南の漢Good evening, Jay & Nobby, ❗️
Thank you ❗️ I've been curious about this for a long time and when I finally bought it, it was a winner ^_^ I'd like to try the other varieties as well as Motosawaya Matsumoto's Hibi Hibi! よいどれ♪🥂
Slightly fragrant ginjo aroma 😌 Soft mouthfeel
Juicy flavor and low alcohol with gentle acidity.
It was a very delicious sake 😋. よいどれ♪🥂
It was delicious, but...
I was not impressed by the common taste... takeg29I had it cold.
I asked the shopkeeper if I could have it with a refreshingly sweet taste, and he recommended this one.
I asked the shop staff about it, and they recommended this one.
Aroma: Like a Ramune
Taste: As recommended, refreshing and sweet.
I like it very much!
German potato style, dumplings and bean sprout namul for dinner!
It's good. It's good!
It is a sweet sake,
I have the impression that it would go well with any meal.
Thank you very much for the dinner.
Memo: 1,760 yen at Mochizuki Shoten takeg29We had it cold.
When we told the liquor store that we wanted it a little sweeter, they recommended this one.
The liquor store recommended this one.
The aroma is a bit like rum
The taste is refreshingly sweet and disappears quickly.
It has just a little bit of bubbles.
I had it with Chinese stir-fry and wakame seaweed salad.
I thought it was good with both oily and light dishes.
Thank you very much!
At Mochizuki Shoten (2,002 yen) よいどれ♪🥂
It's been a while since I've had Takasago!
I have an image that this sake is often sold together with Jikkom... I forgot when I bought it but it was sleeping in the back of the fridge so I pulled it out 😅 It was as good as the last time I had it 😋. ふとくぼ🔰Anastasia Green is also 15 degrees this year. The aroma is citrusy. When you put it in your mouth, you can taste the sweet and sour taste of chili apples and a hint of grassland. It has a clean aftertaste and is very tasty every year.
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