タビトム
Hidden sake stored in bottles at low temperatures in the brewery
Rounded sweetness from aging
Overwhelming sharpness
Transparency that is hard to believe it has been aged for more than 5 years.
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SakenowaRecord your sake experiences and discover your favorites
Timeline
あられ
This is my first purchase of Shinkame, even though I live in Saitama Prefecture🐢.
I tasted it at Shiratoriya Sake Shop and was impressed by its mild aroma and smooth taste.
It has a mild aroma that is not overpowering, and the mouthfeel is
The taste is sweet and delicious, but the aftertaste is refreshing....
It is a summer food sake with a refreshing aftertaste.
I couldn't stop drinking it with meals and bought it💘
It was my daily meal companion last week 😋😋.
Thanks for the food 🍶🍶.
Japanese>English
yuta
Chrysanthemum OCEAN99 series
Autumn Agari, Orange Sea
My favorite OCEAN99 series
My favorite sweet and bitter taste
Delicious!
Japanese>English
yuta
Hanamup Junmai Ginjo Omachi
It is delicious.
Japanese>English
yuta
Record of 2021/7/18
Eikoh fuji Junmai Daiginjo
unfiltered unpasteurized sake "sakemira
Aroma
Sweet fruity aroma
Taste
Sweetness, acidity, pungency
Sweetness is strong
Rice: Sakemira (Yamagata Prefecture)
Polishing ratio 50%.
Yeast Yamagata yeast
Sake Meter: -10
Acidity 1.5
Alcohol 16.0
Japanese>English
Kumakichi
Opening a bottle of my second favorite saku, Ganochi Nakadori, which I won on my Kawaguchi expedition.
It's an intense cup with a good amount of gas and a rich fruity rice flavor typical of Saku!
It's still one of my favorite bottles!
Alcohol content: 16 degrees
Rice polishing ratio: 50% (100% Yamada Nishiki)
Japanese>English
Kumakichi
We're going to have a bottle of Nanada's 50% unfiltered unpasteurized Omachi sake, which we got when we went to Kawaguchi in March.
When the bottle is opened, it smells like green apples and sweet fruit.
While you can feel the firm gas, it slowly finishes with a sweet melon flavor and a clean acidity.
I was able to fully enjoy the solid melon juice feeling and the drinkability!
Rice polishing ratio: 50% (100% Omachi from Okayama Prefecture)
Alcohol content: 16 degrees
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A205X253
Kumakichi 0426, good morning😊Thank you for your expedition❗️Shichida was not in Araiya💦?
Japanese>English
Kumakichi
Dear A205X253, Hello! I see that Nanada is also available at Araiya! I'm sure I wanted to drink unfiltered raw sake at the time, and I couldn't find it, so I took a walk and went on a Kawaguchi expedition.
Japanese>English
yuta
Recalling the memories of yesterday...
I don't feel much fruity ginjo aroma.
The acid is more of a lactic acid type?
Raw material rice::Kame no o from Akita Prefecture
Rice polishing ratio: 55%.
Alcohol content: 16 degrees
Sake meter: ±0.0
Acidity: 1.4
Japanese>English
yuta
The upturned aroma was apple.
It was fruity and sweet, but crisp at the end of the drink.
The taste is to my liking.
Specific name: Junmai-Ginjo
Raw Rice: Gomangoku from Toyama Prefecture
Rice polishing rate: 60%.
Alcohol content: 16-17%.
Raw sake (no heat treatment)
Japanese>English
yuta
So beautiful.
fruity
Easy to drink, easy to swallow.
But I feel like it's too beautiful.
Raw rice: 100% Dewa-Sanshu
Rice polishing ratio: 50%.
Sake meter: -7.0
Acidity: 1.3
Alcohol content: 15 degrees
Japanese>English
yuta
Although it feels sweet at first, the spiciness is refreshingly delicious at the end.
Rice used...
Polishing rate: 60%.
Sake meter value: +5
Acidity: 1.7
Yeast: Association 1401 (Kanazawa) yeast
Alcohol content: 15%.
Japanese>English
yuta
Neat.
Is there a bitter aftertaste?
Ingredients: Yamadanishiki, Reimu
Rice polishing rate: 65%.
Sake meter value: +3
Acidity: 1.7-1.8
Alcohol content: 17-18%.
Sake: Junmai-shu, unfiltered
Japanese>English
yuta
repeat
This is delicious.
Sake Brewer's Name : Ryoseki Shuzo Co.
Raw Rice: Akita Rice
Rice polishing ratio: koji rice/55%, kake rice/59%.
Sake meter reading: -2.1
Acidity: -1.5
Alcohol content: 15 degrees
Cultivated yeast: Proprietaryrietary yeast
Storage: Refrigeration required
Japanese>English
yuta
Gorgeous and fruity, with a hint of cloudiness.
Delicious!
Sake Brewer's Name : Ryoseki Shuzo Co.
Raw Rice: Akita Rice
Rice polishing ratio: koji rice/55%, kake rice/59%.
Sake meter reading: -2.1
Acidity: -1.5
Alcohol content: 15 degrees
Cultivated yeast: Proprietaryrietary yeast
Storage: Refrigeration required
Japanese>English