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まぐろ問屋

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たけさんたけさん
超久純米酒　超辛口
Nakano BCWakayama
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まぐろ問屋
23
たけさん
It does not have the glamour of today's style, but has a refined and clean taste that makes you want to call it neo-classical, even though it has an old-fashioned flavor with a solid sense of dashi supporting the base. It is not so spicy as to be ultra-hot, but has a lingering dryness that lingers for a long time, which is also good. It is delicious on its own, and can be used with everything from sashimi to simmered dishes. It's so seamless that it makes me feel uneasy, like Aya Matsuura's perfect sake. It is not often seen, but I would definitely like to drink it again.
Japanese>English
たけさんたけさん
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まぐろ問屋
24
たけさん
It does not have a Yamahai flavor, and the moment you put it in your mouth, the sweetness is mild, but after 9:00 p.m., the astringency and spiciness start to come out, and by the time the store closes, it has a rather robust image, which is strange. By the time the bar closes, it has a rather robust image. When paired with food, the flavor does not change that much, but it is still a well-made sake that is delicious as a food sake.
Japanese>English
たけさんたけさん
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まぐろ問屋
25
たけさん
It has a refined, clean, umakuchi food sake taste, with a gorgeous but not flashy flavor, thick umami, moderate acidity, and a slight but persistent carbonation. The jacket expresses the flavor well. I think I would get tired of it if I drank it regularly, but I like this kind of modern sake once in a while.
Japanese>English
ジェイ&ノビィ
Good morning, Mr. Bamboo 😃! The picture shows the delicious and rich sashimi! This looks like it would go well with sake 🤗Masayo, you did a great job 👍😋.
Japanese>English
たけさんたけさん
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まぐろ問屋
23
たけさん
It is characterized by a mild umami taste with a hint of ripe aroma. It is completely different from the good old Niigata's "light and dry" or the "firm and umami" like Tsururei, and although it looks mature, when you talk to her, you will find that she has a surprisingly strong sense of purpose. I think it goes well with any kind of food, but it seems to go well with dried fish. New innovations like this are always coming out, which is why we can't stop exploring new markets.
Japanese>English
たけさんたけさん
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まぐろ問屋
21
たけさん
It's tough. It has a delicious flavor, a sense of maturity, and a smoky aroma, so rather than pairing it with food, it's better to sip it like whiskey. It does not go well with sashimi. Maybe it would go well with crab innards?
Japanese>English
たけさんたけさん
Tosatsuruしぼりたて限定酒　純米新酒
Tosatsuru ShuzoKochi
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まぐろ問屋
17
たけさん
It has almost no freshly squeezed flavor and is much lighter. It has umami and a moderate spiciness, but this is a bit disappointing. I would like to see a little more umami and a little more drinkability. It's not bad.
Japanese>English
たけさんたけさん
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まぐろ問屋
20
たけさん
大吟醸といいつつ派手さはなく、香りは穏やかで優しい美味さ。 甘さは程よく、後口は味を引き締める程度の辛さが思いのほか長く続くのが、ちょっと意外な展開。 穏やかなだけじゃなく、辛さがいい仕事をしてて、非常によくできた食中酒。 まだまだ知らん酒があるもんやなぁ。
たけさんたけさん
Sotenden特別純米酒　滓がらみしぼりたて生原酒
Otokoyama HontenMiyagi
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まぐろ問屋
17
たけさん
It has a mild umami taste, but it has a profound flavor. There is nothing flamboyant about it, and I think it was made with the sole purpose of making a delicious sake. It can be paired with any dish, but I like to pair it with gently seasoned obanzai. This is delicious.
Japanese>English
たけさんたけさん
Matsunokotobuki特別純米酒　秋という名のもとに
Matsui ShuzotenTochigi
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まぐろ問屋
18
たけさん
Tochigi is often associated with a strong, umami taste, but this wine has a mild umami taste and a mellowness that makes you think it is an aji-agari, which is truly autumnal. The only features are the naming and the label, but if it tastes good, it doesn't need any features. It is an excellent food sake that goes well with a wide range of dishes from sashimi to simmered dishes.
Japanese>English
たけさんたけさん
Tosatsuru蔵出ししぼりたて新酒　上等酒
Tosatsuru ShuzoKochi
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まぐろ問屋
17
たけさん
It is a new sake with alsode, so the vigor of the new sake is suppressed by the alsode, and the lack of clarity of the alsode is compensated for by the vigor of the new sake, making up for each other's weaknesses. It doesn't have the feeling of being a sake with alcohol added or new sake, so it's not for those who are looking for that, but it's a top-quality sake, so it seems cheap, and I'd love to buy it if it were sold at a liquor store. I wonder where they sell it?
Japanese>English
たけさんたけさん
Mimurosugi特別純米酒　辛口　露葉風
Imanishi ShuzoNara
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まぐろ問屋
24
たけさん
Mimurosugi is the first of the balanced Nara sake brands. It was hard to imagine what kind of finish it would have with its special junmai sake, dry taste, and dewy leaf style, but when I tried it, I found that it had a nice acidity but not so much that it was assertive, a good flavor but not thick, and a slight fizziness that made me think it was sake with soda. It has a slight fizziness, making me think it might be sake with soda. Well, it is not bad, but I don't want this.
Japanese>English
たけさんたけさん
Kazegafuku純米吟醸生酒　氷温熟成　中取り
Shirai ShuzotenFukushima
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まぐろ問屋
19
たけさん
There is a slight ginjo aroma, but it does not interfere with the food. It is slightly sweet, but again, not too much, but just the right amount. It is a modern sake made into a food sake. It must have been delicately, exquisitely, and carefully made. I prefer the sake I usually drink, but the fact that they have come out with a sake that is not all "fruity, juicy, like wine" makes me think of the further development of sake in the future. I don't know.
Japanese>English
たけさんたけさん
Kankobai純米吟醸　AKI SAKE
Mie
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まぐろ問屋
28
たけさん
It is called AKI SAKE, but it does not seem to be hiyaoroshi...? It has a very slight effervescence, and the flavor is fresh and lively rather than mellow and deep. It has more sweetness than umami, so it is better to drink it lightly as an aperitif than as a mid-meal drink. The first time I drank Kanbongubai, I really liked it because it was mildly umami, and I try to drink it whenever I see it, but every time I drink it, I always feel something different... This time is no different...
Japanese>English
たけさんたけさん
誉池月純米酒　改良雄町　木槽しぼり
Ikezuki ShuzoShimane
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まぐろ問屋
22
たけさん
It has a mild, yet strong umami flavor that is uncharacteristic of Shimane sake, and has no strange peculiarities, making it a perfect match. It is similar to Kaygetsu, but the aftertaste is not spicy and fades away quickly, giving the impression of being more gentle. If you drink it blind, you would never think it was made in Shimane, and for better or worse, it is a very un-Shimane-like sake. It is really delicious.
Japanese>English
たけさんたけさん
Kaiun純米　赤磐雄町
Doi ShuzojoShizuoka
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まぐろ問屋
21
たけさん
Omachi and Kaiun. At first glance, it seems to be a contradiction, but when you drink it, you will find that Kaiun's mild and delicious taste is not blurred, but Omachi is definitely there. Kaiun is rolling the Omachi well. It's delicious.
Japanese>English
たけさんたけさん
Dewazakura特別本醸造　蔵涼み　瓶火入れ
Dewazakura ShuzoYamagata
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まぐろ問屋
17
たけさん
I know the name, but I don't remember drinking it. As the name "Kura Ryomi" implies, it tastes refreshingly cool and is made exclusively for summer. It has none of the unpleasantness of the honjozo, and I wonder if it is soaked in alcohol to give it a refreshing taste rather than a sharpness. Well, as someone who doesn't seek a refreshing taste in sake, I would drink this sake with a glass of shochu or beer.
Japanese>English
たけさんたけさん
Kaiun純米　赤磐雄町
Doi ShuzojoShizuoka
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まぐろ問屋
19
たけさん
Mm! It is exquisite! It is just like a sake made by Kaiun in Omachi. Kaiun takes the lead, and the moment you put it in your mouth, it is a slightly spicy, mildly umami sake, but the scent of Omachi comes in later. It is true that the usual Kaiun is fine, but it would be nice to have an extra version like this.
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