這松
Clear and easy to drink.
Pleasant bitterness and slight acidity.
Slightly banana aroma.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
這松
Junmai Happo Nama.
Milky lactic acidity like thin calpis.
A slight bitterness lingers on the tongue.
It blows away the hot summer.
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 ザ・プラチナ
這松
Mild sweetness with intense fruity notes like ripe peaches felt in the first sip.
A moderate sense of gas leaves a slight bitterness.
This is so good!
Eiko-Fuji is delicious no matter what you drink.
Japanese>English
Matsumidori純米吟醸 S.tokyo
這松
A gem brewed with the world's second oldest sake yeast, discovered in 1909.
First time on the palate.
It has a mild, gentle, sticky sweetness.
However, it is slightly sparkling, so it has a refreshing taste.
Japanese>English
這松
A super-sweet, melt-in-your-mouth sake made with sake that has been aged for two years as part of the brewing water.
Umai! Rich! I love it!
On the rocks with ice.
Goes well with mixed nuts.
Japanese>English
Minami特別純米 生酒
這松
Dry and easy to drink
Japanese>English
Suishin無圧しぼり 純米生原酒
這松
It has a soft and smooth mouthfeel with a dry and tangy taste.
Japanese>English
Tomio純米酒 プルミエアムール
這松
First love.
Sweet and sour.
Japanese>English
越の酒好き
How many cups today?
After so many tastings at Kitagawa Honke in Kyoto, how many cups? I don't count anymore.
The last one was a sake from Akita!
It has a rather firm texture and aroma of plums.
The sweetness is very strong and tasty, just like Akita sake!
The end of the day was filled with a full body!
Japanese>English
越の酒好き
Today's third drink?
The Kitagawa Honke in Kyoto started their immediate sales today! Due to the snow, it was delayed by a day, and we were able to get the sake in today just in time: ☺️
Sake is a little bit firm on the tongue.
Sweet plum aroma.
After the gentle sweetness goes around the palate, the acidity comes in gently. Sweetness prevails.
Gentle sweetness comes with plum aroma.
The mellow sweet and sour taste is pleasant, just like first love, which is the meaning of the name "Premiere Amour".
Japanese>English
越の酒好き
The second drink of the day? A challenging sake from Kochi's Drunken Whale!
The label is a bit different from the usual drunken whale.
But if you look closely, you can see a whale's tail.
First, the Amane.
A combination of Hachitan-Nishiki and Kochi yeast, it is a clear type.
It is indeed clear and aromatic. It is indeed clear and fragrant, with a strong sweetness, like a beautiful Junmai Daiginjo!
Next, Toki.
A mild type made with Tosa Rei, Kochi's preferred rice for sake brewing.
The aroma was a little complex, and the sweetness was moderate, but the acidity was strong.
Both have a polishing ratio of 50%, which is in the daiginjo class, but the difference in the rice makes for a very different flavor.
Both have the clear, umami flavor that is typical of drunken whales, but with a new challenge!
Japanese>English
越の酒好き
Today's first drink!
Sake made only with rice from Kanagawa
Light and clear on the tongue.
The aroma of green apple is amazing!
Light sweetness and beautiful acidity.
Light sweetness and beautiful acidity.
You can taste the good points of Association No. 7 and Gohyakumangoku.
I am impressed that they are making Gohyaku-mangoku even in Kanagawa!
Japanese>English
越の酒好き
The third drink is a sweet nigori sake.
The label is two two gori~.
The first was a sweet sake with a thick, drawn, pure white color with grains of rice still in it.
Anyway, it is sweet, but there is also a hint of sourness behind the sweetness.
It is sweet anyway, but with a hint of sourness in the back.
When heated, it is a delicious amazake. The mouth is full of rice!
It's sweet, but also has a sourness that makes it go down a treat.
Japanese>English
越の酒好き
The second drink of the day is also freshly squeezed Saga sake.
It has a firm texture on the tongue.
Nutty aroma.
Relatively clear, with a sweet taste, but the acidity and astringency are predominant and the flavor is rather complex.
Alcoholic taste.
The use of floral yeast gives it a unique taste, with acidity and astringency predominating over aroma and sweetness.
Japanese>English
越の酒好き
Today's first drink is a sake from Kanagawa.
It has a rather firm texture, clear and thick.
The banana-like, refreshing aroma tickles the nostrils.
The sweetness and sourness are quite strong.
It was a refreshing, aromatic, and delicious sake, different from the usual Hakonezan.
Japanese>English
越の酒好き
The third drink of the day is also a tasty mid-range!
The first one has a firm texture on the tongue.
The aroma is different from the previous Kariho, very beautiful, soft and elegant, and tickles the nostrils.
The sweetness is quite good, and the sourness comes later, but the sweetness prevails.
Polishing ratio 35
The flavor is typical of Junmai Daiginjo made from well polished Gohyakumangoku rice.
The sweetness is blissful with just the right amount of acidity.
Japanese>English
越の酒好き
Today's second drink is a sake with a robust umami flavor, as is typical of Akita sake.
It is bottled only in the middle, which we think tastes better than Arahashiri.
It has a firm texture and an elegant ginjo aroma.
It has a good acidity, but a beautiful sweetness dominates the whole taste.
It has a strong umami taste, as is typical of Akita sake.
Only the best part of the middle distillate is used, so even the junmai ginjo is very mellow, aromatic, and delicious.
Japanese>English
越の酒好き
Today's first drink is one that feels like spring!
The aroma is full, almost melon-like, with a distinctive fragrance.
Moderately sweet with moderate acidity, but sweetness prevails.
This is a cup that can only be drunk at this time of the year, and when you drink it, you will feel spring coming!
The unique aroma of this brewed with Kawazu cherry yeast makes you feel spring.
The flavor is well balanced between umami and sourness, and is delicious.
Japanese>English