Timeline
たけさんWhen I first started drinking sake, I used to drink Senzuke at the New World standing bar in Motomachi.
Somewhere along the way, the fruity image of Senzuke became stronger and I stopped drinking it, but it's been a while since I tried it.
But what is this?
It was not at all what I expected. First, it was slightly effervescent, then it had a little bit of umami, and the aftertaste was light and refreshing.
I don't like this one! たけさんIt is not so spicy as to be called "zanpatsu," and has a nice umami taste at first.
The spiciness comes after the umami disappears, making it easy to pair with any dish.
It is indeed a Kochi sake.
If you call it a Kochi sake, it is sweet. たけさんIt is a mass of umami extract.
It's like drinking a thick broth without adding soy sauce or salt.
It's tasty, but it's not really a sake...
It has the pungent taste of alcohol, but it's very mild, so I wonder what would go well with it?
Miso? Maybe firefly squid with spicy vinegared miso?
I don't dislike it, but I have a hard time finding a good use for it. たけさん#I couldn't take a picture
Unusually for a Niigata sake, it has a strong acidity and plenty of umami.
Yet, as the subtitle suggests, it is tangy and spicy from start to finish, a flavor I have never tasted before.
The spiciness is similar to a slight effervescence, but it's spicy instead of fizzy.
It can be served with sashimi, by itself, or with shochu soda.
I will drink it again when I see it. たけさんSo, let's compare them and learn the difference.
While Kaiun is mildly umami, Raifuku is a bit dry and has a bit of acidity, giving a sharper impression than Kaiun.
It is basically my favorite umami-guchi type, but it is a punchy type among them.
This one is also delicious.
Now, will I be able to distinguish it properly next time? たけさんIt's delicious.
It is mild but has a strong umami flavor, and is good on its own or with any dish.
It's a bit strong for a Shizuoka sake, and it's a bit like Yamaguchi's "honor student".
I don't really care, but I always can't tell which is which with Kaiun and Raifuku 😂. たけさんKido is safe and proven.
I prefer regular sake to new sake, but after it came out I realized it was new sake...
But maybe it was because it was a soko sake, but it wasn't that picky new kind of new sake, it was the usual Kido of peace of mind. たけさんI had an image of Fukushima as a pretty firm umami, but this is a moderately umami.
The aftertaste is long and enjoyable, and the spiciness is just right.
It can be enjoyed on its own, and is easy to pair with food.
But I think it would be good with sashimi.
But I like its taste. たけさんI thought it was the usual stable honor roll, but it was raw with a logo that looked a bit different from the usual.
I was surprised because I ordered it with the usual image, but it was delicious.
I wish I could make it more serious. たけさんIt is a very serious and well-balanced sake, not too rich, not too tasty, and not too Yamahai, although it is umakuchi.
I like this kind of solid and honest sake. たけさんLight and dry.
The aftertaste is a bit soupy.
I wouldn't dare drink it, but it would go well with boiled rice or grilled white fish. たけさんSpicy!
Tasteless!
I don't like it!
That's all! たけさんI had an image of Junqing as a sake with a strong umami flavor, but after drinking it for the first time in a long time, I found it to be a very well-balanced sake.
Not too sweet, not too spicy, not too umami, not too acidic, it is a versatile sake.
Not too sweet, not too spicy, not too tasty, not too acidic, it is a versatile sake. たけさんIt has a unique flavor that is mature, but just right, and not sweet.
The aftertaste is spicy and stays with you.
The combination of a sense of maturity and dryness is a strange taste.
The combination of matured and dry taste is very strange.
Rather than drinking it by itself, it is better to drink it with simmered or grilled dishes, as they complement each other and are delicious.
Niigata is also very deep. RecommendedContentsSectionView.title
