ぐがげご
When I said I was curious about this sake, I got it.
It is a Hakkaisan, but the sake-like taste is a bit strong for a Hakkaisan.
Japanese>English
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ぐがげご
The label is cool, so I ordered it.
The standard heated sake, I guess. It's soft.
Japanese>English
ぐがげご
Quite tasty at the moment of drinking. After that comes a dry sake aftertaste, as if it has a sake degree of +20. Then comes the bitterness. Interesting sake. When I looked at it closely, I found that it had 20% alcohol by volume.
Japanese>English
ぐがげご
It has a characteristic of being a sake brewer's yeast yeast yeast, and a quite good flavor. Beginners may not like it as much as others, but it is a good sake for older drinkers.
Japanese>English
ぐがげご
I asked for a delicious heated sake from the west and this sake came out.
The color was quite brownish like old sake. As requested, it has a strong umami flavor. However, it has a surprisingly light aftertaste and fades away quickly. It has an overall bitter taste. It tastes mature.
Japanese>English
ぐがげご
After the soft mouthfeel, there is a peculiarity typical of sake made from the traditional sake yeast. It is moderate, however, so it is well-balanced enough to be enjoyed by those who are not accustomed to drinking it.
Japanese>English
ひでゆき
I like Tenshuu! This is the first label I've seen. I would love to drink it, but I can't find it for sale: ⤵️
Japanese>English
ぐがげご
Hidayuki, you are right. I have rarely seen them in Tokyo in the first place.
Japanese>English
ぐがげご
I asked for a standard heated sake and this is what came out.
It is light and easy to drink without any peculiarities. Lightly acidic.
Japanese>English
じゅんさん
Finishing sake is Gifu's first sake. Fusashimaya.
Junmai Ginjyo Unfiltered Nama Sake.
It is sweet, but the label says +2.
But the label says +2
Alcohol 17%.
Rice used: Akebono, Gohyakumangoku
Japanese>English
じゅんさん
The second dry was Kala from Yamawa!
It's dry.
I haven't had it since I drank it at Rokubancho.
It is delicious.
Japanese>English
じゅんさん
A dry sake to go with a rather unusual meal of grilled sheep.
This is a junmai sake from Niigata's Tsururei, Yukio.
This sake is crisp, dry, and delicious.
It goes well with the meaty texture of the lamb.
Rice: Miyamanishiki
Rice polishing ratio 60
Sake degree +12.0
Acidity 1.2
Alcohol content 15
Japanese>English
じゅんさん
It has been a while.
The sake I drink when I come to Kyoto, Nara's Namahashime no Dobu.
Today it was served cold.
Mmm, doburoku feeling!
Hot sake is also delicious.
Japanese>English
じゅんさん
Amazing! This is my favorite!
Sweetness followed by piquant sourness.
I had a mouth full of sea urchin from the famous Namida sea urchin sushi rolls and then a serving of this. It's wonderful, my mouth is canceled out!
Ingredients: Rice, Rice malt
Alcohol percentage: 16
Sake meter: +2.0
Acidity: 2.0
Rice type：Akaban Omachi
Rice polishing ratio: 60
Japanese>English
ジェイ&ノビィ
Hi Jun 😃
Rokumaru! It's delicious 😋 and you can't go wrong with this fall sake 🤗and...what a great match 😳the sea urchin army and the color of the label 😍I want to eat and drink it 😙
Japanese>English
じゅんさん
Hello! I see you are a Rokumaru fan! Then you should definitely try the famous Namida-Uni served at this Kyoto restaurant, Jayuji, when you come to Kyoto!
The visual is amazing, isn't it?
Japanese>English
ぐがげご
Warmed sake.
Good, but this is a strong sake. The richness and alcohol are super strong. It is as strong as the funazushi (funa-zushi) we were served. The 19% alcohol content is not a bad thing.
Japanese>English
ぐがげご
Warmed sake. Slightly smoky with a gentle aftertaste when drunk on its own. Good balance when paired with Geso garlic and soy sauce.
Japanese>English
Yamawa純米吟醸 Spring
ぐがげご
Very neat dry jungin. Goes well with soy beans.
Japanese>English
ぐがげご
It is what we call quite well-made light and dry.
Japanese>English
Kujira純米 山田錦
ぐがげご
It is dry but has a strong umami flavor. It goes well with the spring rolls with sardines and young burdocks as snacks.
Japanese>English
ぐがげご
After the Harushika, I thought it would have a gentle taste, but when I tasted it calmly, it was different. It is a dry, full-bodied sake with a slight acidity and a peculiar taste. It is a little different from the image of Shizuoka.
Japanese>English
ジェイ&ノビィ
Hi Gugagego 😃
I couldn't help but notice the pile of sea urchins😍
I think the sake with its peculiar taste is going to be a blast 💥 when combined with food 😚 and the label is also sea urchin colored 😆.
Japanese>English
ぐがげご
Jay & Nobby.
It's true that the peculiar sake has an assertive snack.
This restaurant is my favorite because it is particular about both sake and snacks. The menu item in the photo is namaida sea urchin. I also recommend the koppe gani because of its great drawing power.
Japanese>English
Harushika（本当は春鹿の誤記）生酛 一貫作り
ぐがげご
This is amazing. A heated sake that comes with a bang.
In a way it stinks, but it's delicious. I think it would go well with something like takuan, not sashimi.
I like it, but it's not for everyone.
Japanese>English
まつちよ
Gugagego, good evening 🍶.
I think it's autumn deer🦌, not spring deer🌸😊.
Japanese>English
ぐがげご
Thank you, Matsuchiyo-san. Yes, it was. It was a spring deer. I wonder why I made such a mistake.
I can't seem to fix the brand name later, so please leave it as it is.
Japanese>English
まつちよ
If you press the [ ] button in the upper right corner, an edit button will appear in the lower left corner, and you can fix it.
Japanese>English
Kitajima燗ガエル 生酛 雄町 純米酒
ぐがげご
I tasted it by courtesy of the restaurant.
If it is this rich when drunk cold, I think it will be even better when heated. The softness, acidity, and sourness of this sake create a complex harmony.
Japanese>English