bull’s‐eye
Preferred: ★★★★★
Cold sake: ★★★★★
Cold: -
Lukewarm: -
Hot: -
Gorgeous citrusy aroma, packed with umami, followed by well-balanced acidity and bitterness.
Yose-nabe, sashimi (octopus, squid, yellowtail)
Japanese>English
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Timeline
いーじー
At a department store.
I knew the name, but you don't see many Naraman in Kansai and Kyushu. The rarity is quite high.
At room temperature.
The aroma is gentle.
The taste is very calm, but gradually becomes more pungent. Classic light type. The aftertaste is normal.
Hot sake.
The weight, acidity, and umami are not too strong, but the umami gradually spread in the mouth.
Perfect with nabe dishes.
Suitable for intermediate level sake drinkers.
Japanese>English
いーじー
Purchased at Fukuoka Mitsukoshi.
I finally bought it because my friend said it was delicious. It is often seen in Fukuoka, but not so often in Kansai, so it is very rare.
There was also a Shigemasu tasting just around the corner. The spring-only draft sake was available earlier than the market and was very tasty.
It had a soft mouthfeel and was slightly dry, unlike sake from Kyushu, which tends to be sweet.
It was not sharp, but had a nice fullness that matched the slight spiciness.
The aftertaste was neither long nor short.
Japanese>English
いーじー
Purchased in the liquor department of a department store.
At room temperature.
As the name suggests, it is dry and full-bodied. It is full-bodied and robust.
When heated, the sharpness and spiciness increased, but it didn't stick and went down my throat easily.
Japanese>English
いーじー
Purchased at a department store.
When I was in Kansai, I didn't see many of them, so you may not see them in western Japan.
The aroma is sour and has a dark rice aroma like doburoku.
At room temperature.
It has a mellow taste with a harmonious combination of umami and richness. Although it is described as dry, I did not feel it to be that dry.
The official recommendation of heating it up makes it rounder and more mellow. The richness was stronger than at room temperature and very tasty.
Perhaps it is because Kanto sake tends to be sweeter, but I felt it had a strong yet somehow gentle flavor.
Japanese>English
熊谷 朋之
Good morning, Eezy-san. (-‿-)
Congratulations on your 200 check-ins! ㊗
I've been referring to a lot of stocks I didn't know have gone up quite a bit.
Keep up the good work!
Japanese>English
いーじー
Tomoyuki Kumagai
Thank you! I realized I drank 200 kinds of alcohol after your comment lol.
I hope you keep watching!
Japanese>English
いーじー
This is the first sake made with Saga no Hana, a brewing rice.
Very sweet and sour taste.
Juicy and fruity, not an apple taste.
The aftertaste was quite lingering.
Japanese>English
いーじー
It is a different brand from the famous sake "Chiebijin" in Oita, although it is made by the same brewery.
Sweet and sour ginjo aroma.
I felt a medium dry and refreshing taste spreading in my mouth.
I would like to drink "Chiebijin" next time.
Japanese>English