sikamaru
This is also a well-known Bunkajin. It has a beautiful umami flavor and a light sweetness that quickly disappears. It has a good drinkability, so it goes well with all kinds of food.
Japanese>English
sikamaru
The second cup is Shiga Nani no Oto. This is another well-known brew at this restaurant. It is dry, but has a good balance of aroma and umami. If "dry" means sharpness, then this sake is definitely dry. I am not a fan of sake that sometimes tastes really dry.
Japanese>English
sikamaru
The first sushi of the year. Sake is from Musho. I don't buy or order dry sake myself, but the dry sake served at omakase is delicious. Of course, this is because the restaurant chooses saké that is not just dry and tasteless or a bit sharp tasting, but I guess it is different when I buy it myself and drink it at home. They serve it with the meal to begin with, but not at home. It is still hard for me to choose sakes that are labeled "dry. I want to be able to choose sake from more different angles.
Japanese>English
sikamaru
Since I failed once with Yamahai, I am not very good at it, so I no longer buy it myself, but when I am told that this is also Yamahai, I have to change my mind. It has a very beautiful impression with a full flavor and gentle sweetness. It does not have the so-called "old-fashioned sake" character. I think I may have been wrong in my assumption about the traditional sake character.
Japanese>English
sikamaru
The second glass was Nami-no-one. It is a Junmai Daiginjo from Bizen Omachi. It is a beautiful sake with an elegant sweetness in a clean and refreshing flavor, just like a Junmai Daiginjo. Despite the impression of sweetness, it does not interfere with food, nor does it make you tired of drinking. This kind of sake is hard to find if you only look for it on your own. It was a real strike.
Japanese>English
sikamaru
First sake at a sushi restaurant after a long absence. It's a little dry and refreshing, but it also has a lot of umami. It's a sake that makes you look forward to the meal to come.
Japanese>English
sikamaru
The last one was the well-known Comet Higashitsuru. The ginjo aroma was pleasant, and with the flow of the second cup, I felt it had a strong sweetness. Perhaps if I had drunk the first cup, my impression of the taste would be different.
Japanese>English
sikamaru
The second cup was Snowy Kayasha. Snowy Kayasha is so famous that I feel like I can buy it anytime I want, so I don't often buy it myself. It was like the Snow Kayasha, which is safe to drink at an izakaya or some such place if you are not familiar with it, but it is still delicious. I'm basically not a fan of Yamahai, but it's easy to drink, like a clear umakuchi. It is because it tastes good that it becomes famous and is distributed.
Japanese>English
sikamaru
Dry because I was with a drinker. five with a Z. It is dangerous because if it is dry and delicious, you will drink it like water. Yamaguchi sake is delicious.
Japanese>English
sikamaru
The second glass was the Azuma Tsuru, which we had previously enjoyed. It is clean and transparent, with a sweeter umami taste than the Ryuriki we had earlier. The complex yet simple taste seems to show the passion and careful work of the brewer.
Japanese>English
sikamaru
With delicious sushi. The first time I drank Ryuriki, it had a strong umami flavor. The overall taste is refreshing, but the umami is more pronounced than the sweetness, which is something I have never had before. But in the past, I didn't really understand what it was, but the word "umakuchi" sounded delicious, and I often asked for umakuchi at restaurants.
Japanese>English
sikamaru
The third cup was Naminone. The balance of aroma and sweetness is exquisite. However, I am already drunk on the third glass, so I doubt if I have the right taste buds. Well, but I guess there is a way of thinking that you can get drunk because it tastes good.
Japanese>English
sikamaru
The first cup is dry, the second is umami. Although it is labeled Junmai Ginjo, it is almost a Daiginjo. It is a delicious sake with the flavor of rice.
Japanese>English
sikamaru
It tastes like a model of dryness. When you drink it in a proper restaurant, you will feel the importance of temperature. Drinking sake at the proper temperature seems to be the most important thing when drinking sake.
Japanese>English
sikamaru
Bunkajin's limited draft sake at a sushi restaurant. This sake was made from rice grown by a former employee of the restaurant, and is not often sold in the market. It was a good sake with a sweetness typical of ogara-mi and the deliciousness of the rice.
Japanese>English