Timeline
越の酒好きMature sake, rich and dry.
The complex, matured, concentrated rice aroma and flavor unique to old sake comes through with a thump. However, there is no unpleasant cloying taste, and it is refreshing.
It is characterized by round sweetness, complex astringency, and acidity.
It does not have a sharp aftertaste, but has a long aftertaste.
When heated, the umami of the rice becomes more pronounced, and the complex astringency and acidity become milder and more pleasant!
It's been a while since I've had heated sake, but the first sip made me say "woohoo" and the flavor soaked into the cracks of my cells. 越の酒好きLightly sweet
The base is light and slightly carbonated with a fruity, lychee-like character.
Lightly sweet, with little astringent acidity
It has a relatively light mouthfeel and is easy to drink with a clear sweetness and umami.
It also has a very fruity aroma. 越の酒好きLight and dry
Full-bodied with a nutty flavor in a firm base.
Deep nutty aroma.
Sweetness and astringency come together on the tip of the tongue.
The base is rather firm, with sweetness and astringency taking precedence over acidity.
It was served with the first sip, and because it was an autumn harvest, it was delicious with the flavor of matured rice. 越の酒好きLight and dry
Fresh aroma of rice from Gohyakumangoku
Refreshing sweetness rolls across the tongue. Slightly acidic in the latter half.
Sake brewery near Niigata Station
As an Imadaiji sake with no added alcohol, it is relatively umami, but the base is light, with just the right amount of sweetness and umami.
Elegant flavor. 越の酒好きLight sweetness
Sweetness and umami are light at first.
・ Modest cherry-like aroma fruity aroma.
The refined and elegant sweetness with umami is pleasant.
The second half is dominated by a moderate astringency rather than acidity.
The sweetness and deliciousness are beautiful at first, and continue until the end. The astringency and acidity come as an aftertaste in the second half! 越の酒好きLightly sweet
The first sip has a firm umami taste with a slightly fruity flavor.
It also has a fruity cherry aroma.
The first sip has a strong umami, but not too sweet, and a moderate sweetness wraps around the tongue. In the latter half, astringency and acidity come together.
The aftertaste is a bit of alcohol.
The aftertaste is the cleanliness of the alcohol.
Junmai-shu with a freshness and fruity taste. 越の酒好きIt is very fruity and has a great fresh flavor!
The fruity aroma that comes through to the nose and the moderate sweetness are the best match. ‼️
In the latter half, the taste becomes complex with acidity and astringency, as is typical of Yamahai, but it is a fresh and fruity flavor that overturns my image of Yamahai.
It is a brewery that produces the source of Association Yeast No. 7, and it is just fruity and delicious. ‼️
It is a Junmai Ginjo with a fruity and umami taste.
It has a perfect balance of flavor, aroma, sweetness, acidity, and astringency that is typical of Junmai Ginjo-shu, so much so that you would not know it was Yamahai unless you were told it was Yamahai. 山廃純米After much deliberation with Yamori, I decided to go for this one, of which there were only two bottles left, because I thought it was already sold out. The flavor is as easy to drink as a white wine, but with a strong sake flavor, and it is simply "delicious. The specs are as follows
Rice used: Hitogochi and Yamae-Nishiki (both from Nagano Prefecture)
Polishing ratio = 50%.
Sake meter = -3
Acidity = 1.6
Amino acidity = 1
(From the Yutaka Meishu website)
This would be fine for eating, or even on its own, or with sweets or cookie lines. When this one becomes available, I would like to get a bottle of Yamori, which I passed up on this time. So, I enjoyed this bottle from one of the prestigious breweries that represent the five breweries of Suwa in Shinshu. _.) _ 越の酒好きLight sweetness
Sweetness prevails, but sweetness, astringency, and acidity come together in a mixed taste.
Gorgeous aroma like muscat.
The sweetness and acidity come first, followed by the astringency. The sweetness and acidity come first, then the astringency rushes in like a raging wave.
The aftertaste is long and lingering, with a numbing feeling of alcohol.
The first sip is sweet, but from the second sip, the sweetness, acidity, and astringency come together in a complex flavor.
As the temperature becomes warmer, the acidity takes over. 越の酒好きMellow sweet
Lightly cloudy
Complex aroma like nuts and chestnuts.
Gentle sweetness like Wasanbon, with a little astringency and acidity in the second half.
The aftertaste is sharp and gradually tightens up with a touch of alcohol.
The complex aroma like nuts and chestnuts and the gentle sweetness are impressive, perhaps because it is brewed in the Akita style with the brewery's natural yeast.
A relieving taste. 越の酒好きRich, mellow, and sweet.
The moment you put it in your mouth, it has a great punch of sweetness and umami, just like a draft sake. Aromatic and umami mouthfeel.
It also has a mellow, slightly bluish and gorgeous aroma.
The elegant sweetness and umami run through the mouth. Not much acidity and astringency.
The aftertaste is not sharp.
It has a great umami! It has a lot of flavor.
The initial punch lasts, just like a draft sake.
It is not heavy. 越の酒好きLight and dry
Light and dry, with a light texture and a hint of sweetness. Light and light.
Slightly ginjo aroma, moderate sweetness, and a touch of alcohol in the latter half.
It is brewed with "Gin-no-Yume" sake rice, which I tasted for the first time, but the taste is clear and dry, perhaps due to the nature of the rice. 越の酒好きLight to mellow and dry type
The sweetness and umami balance well in the mouth.
The gentle aroma of Yamada-Nishiki passes through the nose.
The balance of sweetness and umami is good right from the start, which is a relief. After a while on the tongue, a slight astringency comes in.
The sharpness of the aftertaste and the length of the aftertaste are normal.
As is typical of Sagaminada, this sake has a slow and deliberate rice flavor, and you can feel its deliciousness any time you drink it.
It is one of the breweries that should be better known because it is made by a small group of people who make a solid and delicious sake, although it is not a national brand. 越の酒好きLightly colored, dry to sweet
Slightly carbonated, with a gentle wasanbon-like sweetness
A faint scent of ginjo aroma.
The first taste is a gentle sweetness that wraps around the tongue, followed by a slight sourness and alcohol taste.
The sharpness of the aftertaste comes from the alcohol, and the length of the aftertaste is normal.
Gentle sweetness envelops the palate.
We are always grateful to Mikawaya's corner shop in Ebina, Kanagawa, Japan, for creating a photo spot and allowing us to include a background: ‼️
Thank you thank you thank you🙏. 越の酒好きIt is light, dry and fruity like Zanso Hourai.
Slight carbonation, a fruity aroma similar to lychee, and a fruity sweetness tickles the tongue.
The sweetness comes first with a hint of carbonation and spiciness, and the sourness soon washes away the sweetness.
The aftertaste is finished off by the acidity, and the aftertaste is normal.
Anyway, it is fresh and juicy like lychee.
I will never forget the first time I visited this brewery and was surprised at how delicious it was, even though it is a small brewery that makes a variety of challenging products.
There is a brewery in Kanagawa that makes such unique sake, and I will continue to support them. ‼️ 越の酒好きIt is light, dry and fruity like a hare.
Fruity aroma like green apple spreads in the mouth.
The subtle sweetness is followed by a beautiful acidity.
The acidity and alcohol finish with a long aftertaste.
The fruity aroma is amazing, just like Nitoshi.
This is the first time I have had Manzai rice, and although it is 70% polished, there are no strange peculiarities, and the aroma and umami are well-balanced and delicious. 越の酒好きLightly dry to slightly sweet
Tingling slight carbonation and sourness, followed by a sweet melon-like aroma that escapes into the nose.
Sourness predominates, but a light sweetness also follows.
The aftertaste is sharp, with a slight alcohol taste and a normal aftertaste.
Taste it cold.
The freshly made flavor is very strong, with a slight carbonation and acidity predominating when the bottle is first opened.
Once the carbonation is gone, the sourness and sweetness are intertwined in a complex way, and it seems to go well with cheese, etc. RecommendedContentsSectionView.title
