SakenowaRecord your sake experiences and discover your favorites
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もよもよ
Hana Yuu is very hard to find. This one was made with rice from the future of sake and was a spec of raw sake.
Hanamup has a fruity but also honey-like sweetness. I thought Sake Mirai would be a rice that would have a light sake quality, but this sake is solidly sweet. It is a very tasty sake with a dark flavor, rich and slightly bitter, like a mixture of peaches and grapes.
I think this sake would be good with cheese, peaches, or mango. It is easy to drink with a fruity flavor, as is typical of nama-shu. If you don't like it strong, it is surely good with ice and soda.
Purchased from: Asahiya Sake Shop
Japanese>English
もよもよ
Ura-Gassan is a rare sake with very limited distribution and is a challenge sake made by the brewer and a volunteer sake shop. The liquor store from which it was purchased said that it was the best sake in a poll of the best sake in the liquor store that has been held for the past 10 years. It must be delicious, as the seller has given his stamp of approval.
First of all, the aroma after opening the bottle is very nice. It smells fruity, like mango and mandarin oranges. The taste is also fruity, like a fruit mix. It is a dark liquor, as it is called "original sake," and there is not much bitterness in the aftertaste. This is tremendously delicious.
According to the liquor store, because of the strong flavor of the sake itself, it is better to drink by itself or with strong flavored food than as a food wine. This is true, and it would probably go well with meaty Western-style dishes. It is very rare, but if I see it again, I will get my hands on it.
Purchased from: Asahiya Sake Shop
Japanese>English
Yuki no Bosha純米吟醸 秘伝山廃 生酒
chocolat
Is it really Yamahai?
It is a very beautiful tasting sake.
Floral aroma and crisp and clean.
Just the right amount of sweetness and robust umami!
It's so delicious!
It is quite intoxicating.
5.0/5.0
Japanese>English
もよもよ
We had a Junmai Ginjo, a famous sake, Hanaup. It was very tasty when I drank another kind, so my expectations were high.
The label was still the same pink with glossy letters, which was kind of cute.
When I drank it, it tasted like a mixture of ripe apples and bananas. It's sweet, but not too sour, and not too sweet, but has a solid alcoholic feel to it. Rather than the trendy fruity taste, I thought this sake retained the traditional koji-like sweetness. Perhaps it would go well with a warmed bottle.
Hanaup is hard to find, but I think it has its own unique qualities. It was a delicious sake.
Japanese>English
うぐいす
Yamada-Nishiki has a weight that comes with a bang after all.
Japanese>English
もよもよ
Ryoseki Shuzo is also famous for having provided technical support to Takagi Shuzo, the famous brewer of Jyushiro, and the taste is close to Jyushiro. Well, I've never had Jyushiro.
The label is simple, but the purple color has a sense of luxury. This time it is a Junmai Ginjo, so there is no alcohol added. The rice is cut down to Junmai Daiginjo specifications.
When you drink it cold, you can feel the sweetness and acidity of the rice or koji more than the alcohol-like feeling. It's not fruity.
I thought it would be better warmed up, so I heated it up, and it became less alcoholic and more koji-like and sweet. I prefer it at room temperature to about 45°C.
I used to be a fan of cold, unfiltered, unpasteurized sake, but recently I've come to think that this kind of heated sake can be good, too.
Purchased from: Asahiya Shuten
Japanese>English
もよもよ
It is a sake from Toyama, and Haneya Kouki is always served as a year-round sake, which can be said to be the mainstay of the Tomibigiku Sake Brewery. The name of the sake is "Kirabi", which is very cool.
It is a raw sake, so it has a fresh fruitiness. You can feel the juicy sweetness and acidity just by drinking a little bit, but when I just opened it, I also felt a bitterness like grape seeds. After a few days, it seems to have a sweetness like pineapple or apple.
I think it's an excellent food wine because it has a bitterness and a relatively clean aftertaste. I happened to have a chance to pair it with gyoza, and it cleared my palate without losing its strong flavor. I also had sushi, which also goes well with it.
Incidentally, it is also very good at room temperature or warmed up. It seems that sweet sake becomes sweet at high temperatures, but I think the slight bitterness does a good job here. It's basically a sake to enjoy for its freshness, but it's also an excellent sake that can be used in a variety of other roles.
Purchased from:Asahiya Sake Shop
Japanese>English
もよもよ
The famous sake Hanaup is said to be the most difficult sake to obtain in Japan, and the liquor stores where it can be obtained are limited, as it is said that Jyushiyo gave various instructions. The label is quite cute, with red letters on pink Japanese paper.
It seems to be read as "Rikuhada Harikuden", and it is the name of the variety of rice which the production amount is small.
It's said to be bottle-aged, but it tastes like unpasteurized sake, and when you drink it, it has a sweetness like a mild banana. When you drink it, it has a mild banana-like sweetness. Maybe it's because you don't feel much bitterness, but the taste stays in your mouth for a while. It also has a nice aroma like sweet fruits.
After actually tasting it, I realized that it would be very popular. If you like sweet sake, you can't lose drinking it.
Purchased from: Asahiya Sake Shop
Japanese>English
もよもよ
It's a sake brewery in Yamaguchi Prefecture and stands not far from the Kintai Bridge. We chose the recommended iron plate sake, unfiltered raw sake. I've recently started to realize that my own preference is for the sweetness of unpasteurized sake (more sugary sweet than fruity).
Gangi is not fruity, but rather rice-like sugar and sweet sake sweetness, but without the sourness. Even so, the aftertaste has an alcohol-like finish that makes it refreshing to drink without being too sweet. I like it a lot.
I think it's a great sake that even people who aren't used to sake can drink without resistance, while still enjoying the rice-like sake flavor that is typical of sake.
#Asahiya Sake Shop
Japanese>English
inuicpa
This is delicious.
It's cosy.
I wish it was easier to get.
A little crispy and dry.
It's easy to match with food, and it's good with dinner.
Japanese>English
inuicpa
It is a little dense, but it is also refreshing.
The heat picks up later.
Delicious!
Japanese>English
Takijiman辛口純米 滝水流(はやせ) 無濾過生車酒
inuicpa
It has spiciness, but the sharpness is normal.
So it is suitable for drinking with food rather than with dinner.
Japanese>English
Gangi純米吟醸 無濾過生原酒 槽出しあらばしり
inuicpa
Superb.
Going to buy an extra one later this week.
Above.
Japanese>English
Kitajima純米吟醸 無濾過生 大入ひっぱりだこ
inuicpa
The label is aggressive for Kitajima Shuzo.
But the taste is refreshing and authentic dry.
Delicious!
Japanese>English
Ishizuchi純米吟醸 春の酒
Maboroshi純米吟醸 しぼりたて生酒
inuicpa
It's refreshingly delicious!
I found myself emptying it😅.
Japanese>English
inuicpa
It's refreshing, but you can really taste the rice, it's delicious!
Japanese>English