78 pts.
Modern Medium.
Rich ★★★☆☆☆ Light
Sweet ★★★☆☆☆ Dry
Acidity ★★★★☆
Floral ★★★☆☆☆
It's a refreshing raw sake. Yogurt-like acidity is good. However, it is minus in that you can't really taste the key flavor of sake and it is hard to pair with food.
Merry Christmas!
On the way home from getting the No.6 Xmas-type at another liquor store, I dropped by IMADEYA and was told that I could have a corner drink, so I made a flying toast in the morning!
It is a low alcohol (11°), oriented towards the ochigarami (oriented towards the ochigara) and slightly sparkling, with a delicious sweetness and refreshing acidity reminiscent of last year's Tenaga!
I couldn't take a picture of the bottle because it was too crowded, so the bottle case is a picture taken at home.
Rice polishing ratio: 45
Alcohol content: 11%.
89 points
Modern Medium
Rich ★★☆☆☆☆Light
Sweet ★★☆☆☆☆Dry
Acidity ★★★★☆
Floral ★★★★☆
Sourness and fruity are outstanding. Slightly shrieky. Suitable for eating. The mouthfeel is rich and slightly mellow. Not too sweet for a noble sake. More meat than fish. Dessert is also available.
Long time no Librom....got a new one today but I still have one in the fridge so I'll pass on it.... Lilly space is fast....
Well, this time it's chestnut and vanilla. I guessed it would probably be sweet, and I was right. I can definitely smell the chestnut aroma, but I wonder where the vanilla went. The gasiness is just a little bit.
The sweetness is quite intense. There is some acidity, but the sweetness is quite dominant, giving the impression of a dessert wine.
The second half finishes with a bit of alcohol, which is rare for Librom, and the 16% alcohol content gives it a strong punch.
It was a little different from my usual Librom image, but I finished it before I knew it and enjoyed it well enough. I prefer Librom with lower alcohol content and higher acidity, so I have high expectations for the next Amao and Rosemary.
Dear DISRY, Excuse my comment. This one is even more chestnut-like and tasty when heated! Amao is already sold out at the distillery's online store, so if you see it, be quick ^_^.
Got a crab🦀 from my parents in Fukui today! I joked about it and my dad sent it to me. Thanks!
Now, I wondered what kind of sake would go well with crab... and chose Ozeyuki from the fridge. It's my first time drinking it, but I was curious about it because it has a great reputation.
As the label on the back says, it has a melon🍈 aroma. It has one of the most melon-like aromas of any sake that claims to be made from melon. A little gasiness.
Crisp sweetness and acidity. The flavor is neither strong nor weak.
Nice sweetness and acidity followed shortly by a slight bitterness and a crisp finish.
The taste is as good as the rumors say. I'm not sure if it went well with the crab or not 😅, but they were both delicious, so whatever!
DISRY Good evening ^ ^
Ozeyuki, I haven't had a drink recently.
This drink is just like a melon 👍.
I drank Ozeyuki at New Year's a few years ago.
If I can buy it, I would like to drink Ozeyuki this New Year's 😊.
More niggly than lees-related. The bottle opens easily. The aroma is of white peaches. When you put it in your mouth, you can feel the slight peachiness. There is no bitterness or acidity, but a slight sour aftertaste. It is delicious.
Aroma of pear. In the mouth, there is a gentle sweet acidity and a firm umami flavor. The long acid-bitter aftertaste and astringent taste are the kind that will grow on you. Let's leave it at room temperature for a while.
MAJ-sama, it's a sake from the Imaya hanpukai, so I'm not sure if it's on sale to the general public yet! I think it has a much different feel than the Jungin Tenpyo!
Apple aroma. When you put it in your mouth, it is a slightly sweet apple-type sake. Slightly bitter and sour aftertaste. Although it has a tasake-like taste, this is not what I am looking for in tasake. It is delicious, though.
Since I drank a lot of wine and beer during the three-day weekend, I decided it was time to get some sake, so I searched the fridge and found a nice bottle. It was a Sengoku Sparkling with a carbon dioxide filling system.
The aroma was mild muscat. Like the Senkohana, I wonder if the concept is to keep the aroma low. It has a strong gaseous feeling, but surprisingly, the gas filling is not too uncomfortable.
The sweetness is quite restrained. Sourness is predominant, but it does not last that long, and it is quick and clean. There is almost no bitterness or alcohol taste.
I think it is suitable for eating. Dry and sharp.
Compared to Akabu Sparkling, which was unexpectedly released at the same time, I was surprised to find it positioned in the opposite direction.
If I had to pick a favorite, I would say I prefer Akabu. It may be strange to compare them since they are completely different.
The other day, we compared three types of Abe Sake Brewery's annual graduation-like series, which we have come to love after enjoying Abe White and then Silver, at Imadeya Ginza!
How different are the tastes brewed by the three brewers of the same Abe Brewery? I thought there wouldn't be that much difference, but when I tried to compare them, I found that they tasted completely different!
Ueda: Easy to drink with a low alcohol content of 14 degrees. It has a lactic acid sweetness, a honey lemon for adults! The acidity and umami are clean and delicious!
Komatsu While you can taste a little oak aroma, the sweetness is moderate, and the grapefruit-like acidity and bitter aftertaste are impressive.
Itakura When poured into a glass, it has a slight caramel color and a clear matured taste. The sweetness and acidity are moderate, but the robust flavor and body that lingers on the tongue like a mash are impressive!
It was a good lesson for me to see how different the taste can be depending on the maker!
Pear aroma. In the mouth, pear, banana sweetness and minerality, then acidity and a slightly strong bitter sharpness. It has the feel of a Fukushima sake. However, I personally find the bitterness a little bit bothersome.
We had the very popular "Ubusuna" limited edition sake Homasu 2021, released on August 27, 2022, at Imadeya's Kaku-uchi (corner bar)!
This is an even more extremely limited bottle of Ubusuna, which is one of the rarest of all Ubusuna sake, and is priced at 8888 yen for a four-pack!
It is made from rice grown in the Kikuchi River watershed, with no pesticides, no fertilizers, no field seedlings, single palm planting, and sun-drying, all the blessings of nature.
Its taste is extremely balanced!
The taste is very well-balanced! It has a mildly sweet, sour✕ umami✕ bitter aftertaste!
It is not flashy by any means, but it is a very particular and enjoyable bottle with a great balance of flavors!
Rice polishing ratio: Undisclosed (100% Hozu)
Alcohol content: 13%.
Slight pineapple candy aroma. Sweet pear and banana atmosphere on the palate. Sweet but clear and light in the mouth. It finishes with a slight acidity and a bit of a tang. It is very easy to drink and quite delicious.
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The second drink at Imadeya Ginza store was an unseasonal UA snowman
For my first drink, I had a Musha-Shugi by Hana-no-Ka✕ Matsumoto Hideo of Sanchi, and since it was my second drink, this one was a half-size (450 yen)!
Last year I didn't change the UA series easily, but it seemed to be available at special stores from Stag Beetle, but is the snowman stocked at the store?
I was not able to buy my favorite Snowman O, so I doubled my enjoyment of this drink!
While the regular Snowman active nigori is 100% Yamadanishiki, this one was 70% Yamadanishiki, 30% Kame-no-o, and an undisclosed 5-ingredient assemblage.
How could it not be delicious when mixed with my favorite Kame-no-o!
The milky rice flavor of the snowball was more sweet, but very clean drinking.
I would like to compare the drinks this winter.
Rice polishing ratio: 90
Alcohol content: 13%.
I went to the Imadeya Ginza store after work because I heard a rumor that the famous Hana-no-Ko✕ Matsumoto Hidehiko's Musha-Shugyo series, which I had wanted to try but sold out immediately, was now available!
The lineup of this week's Kakunouchi was amazing, and yesterday they had No.6 AType and Earth, and today they had Direct PASS X and S type, Stag Beetle, and Jishin 3 types for a fee!
However, we chose the Hana-no-Ko O Musha-Shugyo!
It is poured into a generous Riedel wine glass.
The fizzy sensation is very slight, probably because there is not much left...
The aroma is like fresh green apples and the taste is mildly sweet and delicious.
The pleasant acidity was also refreshing!
The sweetness and deliciousness of the soil was outstanding, but in Mr. Matsumoto's hands, it turned into a bottle with a refreshing sharpness, which was also delicious!
Rice polishing ratio: 55% (100% Yamadanishiki from Wasui)
Alcohol content: 13%.
Pear aroma. The palate is refreshing yet juicy with pear. The long acidic aftertaste makes you feel juicier. As the temperature rises, the sweetness and spiciness increase. It is delicious when cooled down to a crisp.
Lactic acid aroma. When you put it in your mouth, it's like a melon soda. No, it is completely melon soda. There is a lingering minerality and a slight hint of rice flavor. It's perfect for a hot day, and extremely tasty. It may be the No. 1 unfiltered low-alcoholic raw sake.
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Peach and grapefruit aroma. On the palate, a honeyed grapefruitiness and rice flavor. Not sure if it's sweeter because it was laid down for a bit or if it's just that kind of lot. It goes away quickly with a citrusy bitterness. What a delicious taste.
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Aroma of white grapes and cemedine. The palate has a dry, crisp finish from the white grapes. Sourness in the aftertaste. A little bit of hardness. I feel like it is a bit hard.
It has a gorgeous aroma of Jikin. When you put it in your mouth, it has a firm sweetness like pineapple candy and a firm umami flavor. The sweetness is quickly broken by a hint of acidity. It has a sizzling, raw sake-like sensation. It is still delicious.
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