たけさん
The taste is fresh and typical of the northern part of Kyushu.
I think it tastes best when it is cooled down to a crisp.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
たけさん
After a moment of silence, it starts with a slight bitterness, followed by a gradual umami taste, and finishes with a hard-edged aroma and astringency.
There is absolutely no flirtatiousness, and the sake is as heroic as the name "Mashirao" suggests.
There are no elements to make girls like it at all.
There are no new elements, nothing classic or radical, and each element is not rare, but I was impressed by the way the existing parts were combined to create such a one-of-a-kind sake.
It is a masterpiece that shows the creator's extraordinary spirit.
Japanese>English
たけさん
Low-alcoholic sake, which is very popular nowadays.
I didn't like my first low alcohol drink with water, but this one has a good balance of umami and acidity, just like Yamaguchi sake, and you can really taste the deliciousness of sake.
It has a lightness that is slightly different from that of summer sake, which makes it easy to drink and enjoy.
I'd prefer it not to be low-alcohol, but sometimes this kind of low-alcohol sake is possible.
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M
Stable taste. This also goes well with tuna brain.
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M
Sweet and tender. Goes well with tuna.
Japanese>English
Kagatobi極寒純米 辛口
たけさん
It starts out mild and mildly umami, then becomes tense in the middle, and finishes dry and crisp.
It is rare to have such a spicy aftertaste with a mild umami taste.
It is a well-made food sake that is surprising at the end, but has no peculiarities and can be drunk with ease.
Japanese>English
jozan超 純米辛口
たけさん
It says "Dry" on the jacket, but it's not dry, it's more like a sophisticated, clean, and crisp sake.
By "modern" I don't mean "flirtatious" or "perfumed", but rather "stripped down to the bare essentials".
Like Nanao, not Yuuchami.
It has umami and spiciness, but not too much, and you have to look for the bitterness and astringency, but it keeps the taste tight so that it doesn't become dull.
I wonder if this is a coincidence or if they are aiming for it.
If it's a deliberate effort, I think it's a very precise technique.
I don't know.
Japanese>English
ジェイ&ノビィ
Hi, Takesan 😃.
Dry sake 🍶 for sashimi, right? I've only had two bottles of Tsuneyama, but both were very tasty 😋.
I've heard it was originally super spicy, so it must have changed with the times 😌.
I don't know 😆.
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Termat
Hello Takesan🌞 Glad you enjoyed drinking Tsuneyama! It seems that when the current brewery toji was replaced, he invested in technology to refine it while keeping the original goodness (like micro-bubble rice washing). In other words, they are aiming 😎.
Japanese>English
たけさん
The refreshingness typical of summer sake and the umami flavor typical of Kurumasaka are in perfect harmony, and I would like to call it mildly refreshing and umakuchi.
I used to have the impression that summer sake was too light and not very drinkable, but this is wonderful.
It has just the right amount of umami, acidity to support the base, and just enough spiciness to tighten the flavor, but not too much.
This is the kind of summer sake that I welcome.
Japanese>English
たけさん
It is a low-alcohol summer sake from Iwaki Kotobuki, and as the name suggests, it is light and refreshing, with a mild flavor that makes it very easy to drink.
It's easy to drink, but it lacks the feeling of being watered down, or the strength of a drink.
I heard it's popular these days, but I prefer "furu-aru" or "koi-aru" to "lowaru".
Japanese>English
Fukucho辛口純米 新橋の男達の酒
たけさん
Slightly sweet and mildly umami.
There is almost no pungency, and it is mild throughout.
I think it could have a little more character, but it's still very tasty.
I don't know why they put a strange subtitle on it, but I don't know if it's the current style, marketing, or just throwing it to AI.
I don't know if this is the current style, marketing, or throwing it all on AI. It's delicious, but I don't like the name for this sake, which has neither a Shinbashi nor a salaryman feel to it.
I wish the name represented the body.
Japanese>English
Takachiyo美山錦100% 59Takachiyo
たけさん
I ordered it without thinking because it said "Miyamanishiki" on the menu, but it turned out to be Takachiyo.
As you can imagine from the names "Takachiyo" and "Miyamanishiki," it is what is commonly called "fruity.
But it's not that showy, so it can still be paired with food.
Well, I wouldn't drink it willingly, but it's good to have it once in a while.
Japanese>English
たけさん
Yamasan Masamune, which I am not familiar with.
I ordered it with no hint that it was a sake from Shimane.
I thought this would be the usual Tekkamen, but the mild umami was unexpected.
The contrasting, strong pungent spiciness that lasts from beginning to end is a new sensation.
I guess you could call it "super spicy, mildly umami.
It is delicious in its own way.
It seems to go well with various dishes from sashimi to rich simmered dishes.
Japanese>English
たけさん
It is very mild in the mouth with a gentle flavor.
No frizz, no insistence.
She's a nice girl, but she needs to work a little harder.
I don't dislike her and I support her.
Japanese>English
山の壽ひみつ。 おりがらみ
たけさん
The jacket is extremely unsettling, but it does not have a modern feel, and the orization is moderate, with a clean orization that is typical of Fukuoka.
It has a mild umami flavor and can be served as a food sake.
No, rather, it is more likely to be enjoyed with food than as a stand-alone sake, as it complements each other and is delicious.
However, it is not so good that it surpasses others. It is tasty, though.
Japanese>English
たけさん
The spiciness is unique in that it is not spicy, but rather slightly carbonated and gentle.
The spiciness is not spicy, but rather a gentle, slightly carbonated spiciness that is unique.
It sounds like a Zen question, but you'll understand when you drink it!
The taste itself is well-made and mildly umami, but this change in taste is unique.
It is delicious.
Japanese>English
jozan純米辛口 超
たけさん
When you hear the word "dry" in the name of "Gohyakumangoku", you might think it is super dry and tasteless, but it is not at all. It has a moderate and beautiful umami, and if you say it is spicy, it is only to tighten up the taste.
I don't remember drinking much Tsuneyama, but I didn't know it was such a delicious sake.
It is an impeccable sake that can be enjoyed on its own or as an in-between-dinner drink.
I would like to buy it if I see it at a liquor store.
Japanese>English
ジェイ&ノビィ
Good morning, Takesan 😃.
Tsuneyama-san! We had our first drink a while ago 😋 and were surprised at how good it was ‼️ Indeed, if you see it, you'll want to buy it!
Japanese>English
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
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
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
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