Timeline
越の酒好きMellow, dry, mellow sake
A rather firm texture on the tongue.
Fruity Miyamanishiki, with a slightly matured rice aroma.
The acidity is much milder than the label suggests.
100% Miyamanishiki from Nagano Prefecture, 60% polished rice
Sake meter reading: +7, Acidity: 2.3
Originally shipped after one year of aging in BY2019, this sake has been aged for four years, giving the impression that the acidity is much milder than the label specs, and the sweetness is more easily sensed.
It is mellow and delicious. 越の酒好きMellow, dry, mellow sake
Beautiful light green cloudy sake
Relatively light on the tongue.
At first, a greenish fruity aroma like green apples and melons wafts through the nose.
The light sweetness is well balanced with a refreshing acidity.
100% Gohyakumangoku, 60% polished rice
Sake degree +3.5, Acidity 1.9, Amino acidity 1.8
Although it is rich and dry in terms of specifications, it has a sweet taste due to the amino acidity.
The fruity aroma of green apples comes through to the nose, as it is made with Association Yeast No. 701, and the sweetness and acidity are immediately perfectly balanced and delicious~! 越の酒好きIt is a rich, mellow, sweet sake.
Very strong sweetness with a roundness and a very gentle sweetness.
Nutty aroma with a full-bodied and mature taste.
100% Ehime Shizukuhime, 60% polished rice
As the label says, it has a pleasantly mature flavor and a sweetness that is not too sweet.
Today's first cup has a gentle sweetness that gently soaks into a tired body. 越の酒好きMellow, dry, mellow sake.
Tasted fresh from the brewery in a tank.
First of all, I could sense a very slight but distinctive aroma. It is different from the usual Junmai sake, and is almost nutty, but I could sense the aroma.
It has a slight sweetness, but it soon turns sour with a touch of astringency, so it is austere as a whole.
The aftertaste is also astringent.
Aged sake from 2016BY.
The aroma is a bit peculiar, but the flavor is different from that of the old sake, and the taste is complex, but it is relatively easy to drink. 
越の酒好きLight, dry, mellow sake
We compared the three types of sake.
Same specs, three kinds of rice: Omachi, Yamadanishiki, and Yatan.
The overall tendency of this sake is that the base is not light, but the taste is smooth, light, and refreshing.
The unique and complex flavor of the sake is impressive.
Sourness and astringency predominate over sweetness.
The alcohol content is 17%, so the alcohol taste remains in the latter half of the bottle.
When compared to the other wines, the Omachi is the best of the three,
Omachi is the most flavorful and tasty of the three.
Yamada-Nishiki has a slight umami of rice in the middle, but a little acidity and astringency predominate. The acidity is particularly strong.
Hachitan is originally a refreshing type, but the acidity and astringency prevail, with the astringency being particularly strong. The acidity and astringency of Hachitan are dominant, especially the astringency is particularly strong.
Surprisingly, however, even though Omachi has a higher acidity and sake level than Hachitan, the flavor prevails and the acidity and spiciness are less pronounced than in Hachitan.
Because the taste and specifications do not match in my mind, sake is very deep. 越の酒好きLight, dry, refreshing sake.
The base is light and round, with little alcohol egomaniac. The sweetness is stronger than the aroma.
Aroma: Aroma with a bluish tinge.
The sweetness comes first, but there is also a slight astringency.
There are various types of Moriboshi, but this one has a different taste system compared to the other Moriboshi. Perhaps because there is less alcohol, the sweetness is felt a little stronger.
I also feel a certain amount of astringency, so the yeast may be different.
It is light and a little sweet, so is it suitable for beginners? 越の酒好きToday's first drink is suddenly nigori sake!
Nigori sake, mellow sweet sake, mellow sake
The aroma is fruity with a hint of green apple and sake lees.
It has just the right amount of sweetness and acidity, and the low alcohol content keeps it from being too heavy.
Not too sweet, just the right amount of acidity, a greenish aroma, and low alcohol, gobby gobby guy.
Calpis amazake for adults, yabai(^o^) 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Lightly sweet
Sweetness and umami are light at first.
・Fruity aroma like discreet cherry blossoms.
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 of the first half lasts until the latter half. The astringent and sour aftertaste follows in the second half, and it is very good! 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. RecommendedContentsSectionView.title
