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もよもよThis is a famous sake, Sharaku's Nama-shu Oragami. Maybe this is the only time in winter that they have a nama-shu? A delightful spec.
It is a fairly vigorous sake, if not a shuwashu. If you keep it in the bottle for a while, the air inside will come out when you open the bottle. The flavor is silky from the orikara, plus a slightly lactic yogurt-y and melon-y feeling. It is delicious and not too sweet.
The taste is very good, but it's not what you expect. It is a good match with Camembert cheese or something like that. 新丸子屋Made from the precious "Sake Mirai" rice suitable for sake brewing. Junmai Daiginjo-shu brewed in the Nama-moto style. It has a fresh aroma and texture reminiscent of fresh greenery. Please enjoy the creamy and gentle aftertaste derived from the nama-moto process.
Sake rice is Sake Mirai, rice polishing ratio 50%, and yeast is undisclosed.
Drinking at home. I bought it at Kagataya Sake Shop in Nishikoyama, which I was curious about.
The sweet aroma of the sake starts when you pour it in the bottle ✨I had high expectations even before drinking it!
The first impression I had as soon as I opened the bottle was a light touch of acidity, followed by umami and a mellow aroma👍.
The mouthfeel is mild, but the complexity of the flavor gradually emerges and it is delicious! Rolling it around in the mouth, it has a fruity ginjo aroma that is refreshing 🤤. KumakichiI drank up 3 grains of Dairei in an instant and wanted to drink more, so I opened a bottle of this one.
Hououmida Sake Mirai
It tastes as good as Oumine!
Even when it is cooled down to flowery cold, you can enjoy the refreshing fruitiness, and as the temperature rises, the sweetness and umami increase and the mildness can be enjoyed!
Rice polishing ratio: 50% (Sake Mirai)
Alcohol content: 16%. KumakichiThe other day, we drank a bottle of Daimine 3-grain Aizan Kizukuri, which was delicious, so we opened a bottle of Aizan Kizukuri, which was also on sale the other day.
Daimine 3 Grains Harukaze Kasumi Nama Sake Aizan
This one is still as tasty as ever!
Dense, juicy, sweet and delicious like a sweet ripe muskmelon, but also pleasantly acidic and well-balanced!
I found myself drinking it all... I would like to drink it again!
Rice polishing ratio: 60% (Aizan)
Alcohol content: 15%. りょーぴーI don't remember.
Memorandum of brand name りょーぴー★★★★☆
Slightly effervescent
This goes well with all kinds of food!
Delicious!
Tonight I paired it with stewed pork cubes.
It was so good, I drank too much and ate too much. りょーぴー★★★★☆
Slightly effervescent
This goes well with all kinds of food!
Delicious!
Tonight I paired it with stewed pork cubes.
It was so good, I drank too much and ate too much. disryThe last time we had the shockingly delicious Yoshida Kurau's Kijoshu series, this time it was orange.
I wrote that it was slightly effervescent, but it was so good that it blew up like an idiot. I just barely managed to close the lid and escaped....
The aroma is melon, banana, and a refreshing citrus flavor. The gasiness is a bit gaseous.
The sweetness is just right, so much so that one forgets it is a kijoshu. There is no nastiness. The acidity is also nice.
The acidity is crisp and refreshing at the end.
This is a new experience for me with this super light kijoshu. As with the last time, we hope it will become regular!
Next time: pink! disryThis year, we opened another highly anticipated bottle. I have high expectations for Akabu's seasonal bottles, as they have not failed me in the past few years.
The aroma is mild, fluffy and citrusy. The gasiness is not strong, but it is sufficient.
Low sweetness and supremely refreshing acidity. It feels like spring!
Finishes with a crisp, sharp acidity. The aftertaste is also acidity.
This year, too, it was a bonanza. For those who value acidity, Akabu is the best! gucchi523Juicy lychee-like sweetness with a pleasantly good acidity. Delicious! Sweet but with a refreshing aftertaste. disryI suddenly went to the liquor store, and what was that? Akabu...? I had never seen it before, so I bought some to try.
The aroma is not that strong, crisp and cappable. There was a tag on it warning me to open the bottle, but the gasiness was weak.
The sweetness is moderate and the acidity is strong. Perhaps due to the high milling ratio, it has a sharp, watery mouthfeel.
It is a high-class sake with a good price. It is certainly tasty, but I think its character is a little weak. もよもよThis is the season for new sake, and this is the only one ICHIHAKUSUISENSEI tamashidare that cannot be missed. It is a collection of the clean sake that comes out of the tank before pressure is applied, and it is a raw sake.
It is as tasty as ever, but perhaps because the sake I had before opening this one was quite fruity, I felt it had a more subdued taste. However, the sweetness and fruity flavor are still there, and the acidity is a bit low. It may also be a good food wine.
It probably tastes better served cold, so it might be good with sashimi, sushi, etc. disryThe fridge is finally getting full. I have to open it up.
The annual Gonou brewery's Hozasu. I still don't know how to read "Homasu"...
The aroma is mild, probably because it is just after opening. A little citrus, a little cemedine. The gasiness is strong, but not as much as usual.
The sweetness is moderate and the acidity is strong. It's the usual sambudo, but this time it seems to be a bit crisp.
The acidity is quickly and smoothly released, and the end is mild.
I would have preferred a little more acidity up front, but my wife drank it with more gusto than usual, so it seems to be extraordinarily tasty. It's as good as I expected.... Muso純米吟醸 直汲生原酒 厳雪純米吟醸原酒生酒 もよもよIt is a Niigata sake, also known as modern dry sake or the new light dry sake. I usually drink mostly fruity sakes and have not been a big fan of sakes that are considered dry, but I was curious and bought this one. The label is modern. The label is modern, with simple silver letters and a faint blue circle. It is cool.
This sake is a raw sake, so it has a slightly carbonated taste. It is definitely dry as it has no sweetness, but it is very fruity, perhaps because of the aroma or the acidity. Is it like melon or mango without the sweetness?
I could see that modern dryness is not to be underestimated. I quite like this type. Mellow and salty types such as Camembert cheese seem to go quite well with it. RecommendedContentsSectionView.title
