蜻蛉切
Rice：100% Maikaze
Rice polishing ratio: 60
Sake meter: -1
Acidity: 1.6
Yeast: QCI3
Alcohol content: 16%.
Slightly spicy with a little bit of a tangy taste
Snacks: Yakitori (grilled chicken)
Japanese>English
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Timeline
TsuchidaInitial F
バナ@39
It was purchased at Takahashi Yoshiten, Shin Maebashi.
Tsuchida's initials F.
The aroma is very sour.
Isn't this vinegar?
Incredible smell.
Sour in the mouth.
It is incredibly sour.
When I got used to drinking it, it tasted a little like Japanese sake.
It has a sweet taste... but I can feel it. There is also a lactic acidic aroma.
The sourness is so intrusive that I can't understand it! LOL!
I really don't know.
I think he's drinking vinegar...
It seems that the brewery recommends splashing milk with it, so I tried it.
Mellow.
Yogurt wine?
It tasted good, but I'm not sure if it's a Japanese sake.
However, I wonder if this is a Japanese sake.
I wonder if it's like a liqueur.
Japanese>English
Nobuaki Shishido
It's vinegar, right? (Laughs)
The drinker will know that such an expression is appropriate.
Tsuchida is interesting.
Japanese>English
バナ@39
This is a bad idea lol.
It's sharp.
I was hooked on Hatsushibori Ichi, though.
I guess Tsuchida doesn't make sake that everyone says tastes good.
Japanese>English
Nobuaki Shishido
Actually, it was hard to drink, so I mixed it with milk. (Laughs)
I was talking with the owner of a liquor store the other day, and I was thinking how interesting sake from prefectures without the ocean is. Like Tsuchida, Kaze no Mori and Machida Shuzo are very sharp sakes from prefectures without a sea. I like it.
Japanese>English
バナ@39
I'm from an ocean-less prefecture, so I like to drink alcohol from an ocean-less prefecture.
I like to drink from Tochigi, Gunma, Saitama, Nagano, Nara and other prefectures, and I feel close to them.
Japanese>English
バナ@39
People get used to it, and it's the third day after opening the bottle.
I can drink it lightly now, free from the persistence of the acidity. This is good.
Maybe it's good that I'm drinking it in the afternoon.
This was a good sample of how the taste can change depending on your mood.
Japanese>English
バナ@39
I've always wanted to drink from Tsuchida Shuzo.
Shin Tschida is their new standard sake.
It should be kept at room temperature as specified by the brewery.
The aroma is lactic acid.
The aroma is lactic acid.
It tastes like acid!
Slightly peculiar sugar at the back.
The impression of maturity is well understood.
It has a slightly less alcoholic feel to it.
I'm letting go of this drink and it's delicious! And I don't believe anyone who recommends it at all.
But it's not bad at all.
It's not bad at all, but it's interesting.
The first day was inconsistent.
That's what I thought, but the brewery says not to judge it on the first day.
Let's just be patient with it.
Japanese>English
バナ@39
Two weeks after opening the bottle. Taste a sip every day.
Let it cool once.
The aroma is as strong as ever.
The acidity is becoming more rounded.
The aroma of dried apricots came out in the aroma.
Japanese>English
バナ@39
A month after opening. It tastes best now...maybe.
I drink it at room temperature, but I don't feel it's hard to drink anymore. The aroma is still like dried fruit.
It has a harmonious acidity and sweetness.
There is no bitterness.
I think it is delicious. I am not so sure about the taste.
Japanese>English
バナ@39
Is this the first time I've had Hua-Moji?
It's about a week after opening the bottle.
The scent is of flowers.
The aroma is intoxicating, even though I think the name is pulling me in.
The sweetness is firm.
And it is clear.
It is as expected.
There's nothing wrong with that.
This is what you get for drinking.
Japanese>English
たくみ
高橋与商店さんの角打ち2杯目。
燗専用の日本酒（写真中）。最初に頂いた上州一 本醸造よりもボディが厚い感じがした。香り高く、ふっくらした甘味。冷えた体に染み渡る一杯でした。
たくみ
出張先の群馬は新前橋駅前にある、高橋与商店さんにて。月一くらいで角打ちをやっているらしく初参戦。
まずは、桂川 甘口 上州一 本醸造（写真左）を熱燗で。外が寒かったこともあり、熱燗がとてつもなく美味しく感じた。ふわっとした甘口でさっぱり。熱燗にしてもボディは軽め、とても飲みやすい。
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