shitakke
A delicious sweet wine with elegance! The sweetness is thick, yet a little lightness seems to coexist. Is it thanks to the acidity? The mouthfeel is just a little bit sweet. It is a sake that is easy to drink!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
まつちよ
Masumi-san, the brewery that originated the No. 7 yeast 🍶.
This is the first time for me to visit this brewery.
I like sake with a sour taste, and I noticed that many of them (Kikuhime, Sanko Tenpyo, Narumi, Raku no Se, etc.) use the No. 7 yeast, so I thought I had to try this one.
The initial aroma is sweet with a hint of acidity and a full-bodied flavor.
In the mouth, there is a mild acidity and a slightly mellow sweet flavor.
It is finished off with a slight astringency.
As soon as I drank it, I thought that the flavor structure was very similar to that of Raku-no-Se.
Raku-no-Se is a Yamahai hot-aged 4-dan, so the acidity and sweetness are stronger, but the feeling in the mouth seems to be quite similar.
I guess I'll try the Yamahai Masumi once.
It was delicious 🍶✨
Japanese>English
sikamaru
Sweet and tasty Kameizumi. It is rich and beautiful. If it were any heavier, it would feel like it would linger the next day, so this is right on the edge. Maybe it's because the alcohol content is not that high, but I can drink a little too much. Is it the same as the one I had before? If there is a different one, I would like to try it.
Japanese>English
sikamaru
意外と初めて投稿する作。たしか伊勢志摩サミットで有名になって、その頃はちょいちょい飲んでた気がするけど、だいぶ久しぶり。ひやおろしらしい角のとれたまろやかさが心地いい味わいです。作だからもう少しフレッシュな印象が強いのかな、と思ってたけど、ちゃんとひやおろしでした。
sikamaru
I don't think it's necessary to decorate the label so much, though. I think the taste is just as unique as the label. In that case, this label might be appropriate. Although it is a junmai daiginjo, it has a richness that reminds me of a kijoshu. The balance of sweetness, acidity, and bitterness is unique, and each stands out, making it hard to describe. The slightly peculiar taste is exactly the same as the label design.
Japanese>English
Nabeshima純米吟醸 山田錦 生酒
まつちよ
The mild fruity aroma was accompanied by the sweetness and umami of the rice.
It is a juicy sake.
Japanese>English
sikamaru
I wanted to drink something strange, so I bought it. It was a Junmai Daiginjo from Eikofuji, an unfiltered, unpasteurized sake. It was supposed to be good, but the appearance left me a little uneasy. I bought it because I probably only buy it once a year when I'm in the mood. It's delicious. Overall, it's clean and refreshing, but it has a lingering bitterness and a super sake-like taste with a label like that.
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Hitanishiki (produced in Ibaraki Prefecture)
Yeast: SYS yeast
Rice polishing ratio (%): 55
Alc (degree): 16
Sake meter degree: -2
Acidity: 1.5
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (production area): Yamada Nishiki 100%
Yeast.
Refined rice amalgamation(%): 55
alc(degree): 17
Japaneseness: +2.5
Acidity: 1.7
Chinese>English
shinji
I haven't had Nabeshima in a few years, I don't remember it being this good! It had a solid rice flavor, but with a modern, light foam, bitterness and acidity. The sharpness was great too!
Japanese>English