Timeline
ぐがげごThis sake came out at the request of the customer for a strong heated sake.
It looks like a white sake, but tastes much more like a dry Shaoxing sake.
In other words, it is less sweet, full-bodied, and smoky.
Personally, I am familiar with the taste.
Incidentally, the alcohol content was watered down from 21% to 13% at the store.
I wonder what it would taste like if it were not watered down and heated.
ぐがげごThis sake came out with the designation of a heated sake with a strong umami flavor.
As requested, this sake has a soup-like umami in the extreme.
The sweetness of the junmai flavor was followed by a bitterness at the end, which was nice. ぐがげごSake with the flavor of old-fashioned sake.
It has a slightly old sake-like flavor. ぐがげごThe first mizu-hashiroshi. Soft and fluffy mouthfeel.
After swallowing it, you feel a little bit of a habit. Is this mizu-hashiroshi? じゅんさん(2BY) Kume-Zakura, Ten winds and five rains
Another hot Kume-Zakura, which means another glass.
This one is named and has a nice label.
This one as a hot sake is the best.
It's clearer and more umami than the standard Kumezakura. If you are in good spirits, you can go for more.
Goes well with grilled nori oysters with salt.
Rice: Yamadanishiki produced in Yatsugo, Tottori Prefecture
Rice polishing ratio 70%.
Sake degree +5.8
Acidity 2.4
Strength 15.0
Sake Brewer Kumezakura Shuzo (Tottori Prefecture) じゅんさんToday is hot sake day.
Next up is Kumezakura from Tottori. The label is cute.
The theme of YAGOOO, now in its 21st year, is
Cosmic Universe.
The taste is not as impressive as the label, but it is a dry, robust sake suitable for hot sake.
Rice: Yamanishiki produced in-house in the rice fields of Yatsugo, Tottori Prefecture
Rice polishing ratio: 60
Alcohol content: 15%.
Yeast: No yeast added
Sake meter: +5
Acidity: 2.4
じゅんさんIt has been a while since I have been to Sashisu in Kyoto!
Miraculously, I was able to get a reservation for the evening of the same day!
I asked for Nara's sake today, a hot sake, but was told that the brewery was currently preparing it and that it was out of stock.
I asked for Nara's Namo Hashiroshi Dobu hot sake, but was told it was out of stock because the brewery was in the process of preparing it!
This sake has a nice acidity and goes in very smoothly.
I recommend this one too!
Ingredients: Gohyakumangoku, Nihombare
Polishing ratio 65
Taste: Good sharpness じゅんさんThe rice used for sake changes every month.
Explanation on the back label. This September 2022 is Misato Nishiki.
It is interesting to be able to compare the sake each month, and the homepage also has an illustrated explanation of the sake rice, which is quite informative.
Well, I didn't care about that at all when I was drinking.
Specified name: Junmai Ichigatsu Hi-ire Genshu (pure rice)
Koji rice: Misato Nishiki produced in Akita Prefecture
Kake rice: Misato Nishiki produced in Akita Prefecture
Rice polishing ratio: 70
Alcohol Content : 16
Sake Degree: ±0
Acidity: 1.8
Amino acidity: 0.7
Yeast: Akita NO.12
Nishi-daikoku-cho, Nishi-daikoku-cho, Nishi-daikoku-cho, Nishi-daikoku-cho じゅんさんThe day of encounter with Nama yeast Dobu
At this time, it was yeast No. 9.
Well, it tastes good no matter what the yeast number is.
It can be served cold or hot.
Rice / Polishing ratio: 65% Awa Yamadanishiki, 60% Nipponbare Alcoholic strength: 15
Nishi Daikoku-cho, Nishi Daikoku-cho, Nishi Daikoku-cho, Nishi Daikoku-cho じゅんさんWe had this at Sashisu in Kyoto, where the food is both pleasing to the eye and to the palate.
We thought this might be the one for tuna and bonito dishes, but it is a junmai dry sake that goes well with the omakase-te platter.
［Raw material] Matsuyama Mitsui
［Polishing ratio] 60
［Sake meter] +10
［Acidity] 1.8
［Alc degree] 15.6 degree
Daikokucho Jujitsuji ぐがげごSake that came out as a strongly heated sake with a strong flavor.
The color is slightly light brown. While the bitterness persists from the front to the back of the mouth, the umami flavor is well expressed as requested. It goes well with miso flavors.
ぐがげごColor like old wine. Firm taste reminiscent of Shaoxing sake. It is best when heated. The taste is light on the palate, followed by a strong aroma, and finally a full-bodied flavor.
I can't read the label.
I wonder if this is correct. ぐがげごSake called "Essuefu".
This is the first brand I've ever had.
The aroma is moderate, not too much like a ginjo, more like a junmai.
However, it is not as sweet as junmai and has a good balance.
The taste has a soft sweetness with a subtle sourness and a subtle thickening. Finally, there is a subtle bitterness. Very easy to drink. ぐがげごServe hot.
The robust umami and bitterness go well with the warmed sake. The soft texture of the sake makes it easy to drink. ぐがげごIt has a firm umami flavor and a slight bitterness. Light and well-balanced sake. ぐがげごSake served hot. There was nothing sticky about it, the flavor was strong, and the light bitterness on the tip of the tongue was pleasant.
The label says no yeast, naturally grown rice, and 80% polished rice. It's nice to see the opposite. ぐがげごThe bitterness is refreshingly light and cloudy. The umami has no acidity.
The taste is easy to drink. ぐがげごThe sake is still mellow and has a strong umami flavor, with a nice spread of flavor throughout the mouth. Slightly more acidic and refreshing than the last time we drank Mizukagami Junmai. RecommendedContentsSectionView.title
