Miyakobijin山廃特別純米 無濾過火入原酒
あちょお
Sweet corn tea, grain savory. Caramelized taste.
Japanese>English
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あちょお
It is beautiful, but has a twisted flavor that is not too much. Potential that seems to change with temperature. The spicy feeling from the alcohol.
Japanese>English
Gikyoおりがらみ 純米原酒
あちょお
Acid, astringent, unique flavor, and somewhat smoky from the aroma.
Japanese>English
Sogga pere et filsヌメロシス サケエロティック
あちょお
The acidity and the umami of the rice come through with gusto, but there is a unique sense of omission and refinement. It is elegant, but not too much, and is delicious.
Japanese>English
あちょお
From this year, the raw material
Ambassa, not calpis.
Gassy, acid, lactic acid, not sticky and sweet.
Japanese>English
YokoyamaSILVER 超辛7 生詰
あちょお
Raw (once fired)
Lactic acid, rice water. Rice feel, mineral, silky, alcohol pungent, umami
Japanese>English
YokoyamaSILVER 超辛7 純米吟醸生酒
あちょお
Unfiltered raw sake
Gassy, acidic, fruity like muscat, deliciously savory, spicy alcohol
Japanese>English
あちょお
Sweet and sour, thickened, milky
Apple. Gorgeous aroma in the back.
Japanese>English
むら909
Seito Shuzo Brewery, Toyama Prefecture
Alcohol content 16%.
Polishing ratio 50%.
Nearly colorless crystal with a sense of transparency.
The first impression of the aroma is refreshing and full-bodied.
Melon, white flowers, white dumplings
Junmai sake", but I think I can also detect a good amount of ginjo aroma.
The first impression of the taste is lightness with a core.
Elegant sweetness, gentle but sharp acidity, and moderate bitterness with a hint of umami.
Overall, I think it has an exquisite taste with a clear and smooth balance with a firm umami flavor.
I think it is suitable for all kinds of food as long as it does not have any outstanding flavor.
I would like to drink it with squid tempura with salt.
This sake is really good!
Well, this one is very popular!
Japanese>English
Jokigen山田錦 氷温熟成 純米
むら909
山田錦100%
精米歩合60%
アルコール分16度
透明感がある無色に近いイエロー
香りの第一印象はふくよかでエレガントな米
最近、「山田錦」という表示を見てから飲むと「なるほど山田錦っぽいな」と感じるようになってきた気がしますが、、気のせいかな。
ブラインドで当てれる自信は全く無いので先入観ってやつなんやろな。
バナナ、つきたての餅、遠くにカラメル
味わいの第一印象はやや強め
ふくよかな甘み、優しい酸味、穏やかな苦味
全体的に豊潤なバランスで丸みを帯びた旨みにほどよい熟成感を感じる
「蔵周辺の水田で丹精込めて育てた山田錦を全量使用し、醸した純米酒を低温で約1年間熟成させてコクと旨みを出しました」(裏ラベルに記載の内容)
山田錦の華やかな米の旨みを感じながら、さらにまろやかな旨みに熟成感を感じられるお酒
熟成感を感じると言ってもそこまで主張するものでは無くほどよい旨み
そこまでパンチのある料理ではなく一歩引いたくらいの味のものが良いかな。
焼き餃子ではなく蒸し餃子
ブリのあら炊きではなくグジの若さ焼き
グレイビーソースよりも塩とレモンで
美味しいなー
あちょお
The only sake brewery in Okinawa that no longer exists. We were given a rare and hard-to-find sake.
Cold> Full-bodied, rustic, and ebullient, with a delicious flavor. Full-bodied.
Warmed> The bitterness is gone and it becomes easier to drink.
It is interesting that the contact number of the brewery is a cell phone 🤔.
Japanese>English
あちょお
We had it warmed up. Easy to drink without any peculiarities. Bittersweet.
The richness of the umami is also easy to drink. The lower the temperature, the stronger the umami.
Japanese>English
あちょお
Alcoholic, green apple fruity aroma, fruit acidity, sweetness is moderate and exits. The pungency of the alcohol gives it a nice sharpness. Easy to drink.
Japanese>English
Sanshoraku山廃純米 備前雄町
むら909
Pale yellow with transparency
First impression of the aroma is rice soaked in alcohol-soaked citrus
Grapefruit, faintly black tea, punchy alcohol, somehow very spicy
The first impression on the palate is punchy and complex, but not clingy and clean.
Light sweetness, sharp acidity, and a good amount of bitterness at the end.
The balance between the complex and rich umami of Omachi and the sharpness of the finish, I would like to taste more of the lingering aftertaste, but it seems to pass by quickly.
Personally, I think it's too sharp for Sanjoraku, but I like it a lot.
I think it would go well with Italian food or something like that because of the citrusy flavors and spicy punch.
I think it would go well with Italian food, for example, when you want something different and punchy with oil-based pasta.
Delicious!
Japanese>English
むら909
Fairly pale yellow color with a sense of transparency.
First impression of the aroma is elegant, full rice
Cooked rice, chestnut astringent peel, faintly spicy.
The first impression on the palate is moderately firm.
Moderate sweetness, rounded acidity, and moderate bitterness.
Rich, but not too rich, and easy to drink.
It is a sake that should always be served at room temperature.
Of course, it is also delicious warmed up.
A good food sake that has umami flavor but does not interfere with the meal.
I think it goes better with light soy sauce dishes than dark soy sauce dishes.
In my current mood, I would like to drink it while eating garland chrysanthemum with sesame paste and boiled white meat.
Japanese>English
むら909
Nishida Shuzo, Aomori Prefecture
Tazake Special Junmai Sake
Rice polishing ratio 55
Alcohol content 16%.
Slightly hazy pale crystal
The first impression of the aroma is a beautiful rice with moderate floral notes
Green apple, Kamishinko, and a hint of citrus
The first impression on the palate is firm umami.
Full-bodied sweetness, gentle acidity, and mild bitterness.
Overall, it has a good balance of full umami with a good amount of ginjo aroma and a moderate lingering aftertaste.
When cold, the bitterness is a little strong.
I like it best when it is served in a glass and the temperature has risen.
You can feel the umami of the rice more strongly.
I think it goes best with soup stock when heated.
Tasake is delicious.
It's always good.
Japanese>English
ひるぺこ
Hello, Murasan. Tasake is consistently delicious! The other day at my part-time job, there was a guy who kept ordering Tasake, and even though he would occasionally switch to other brands, he kept coming back to Tasake, which made me realize once again that it is one of the most reliable and worthwhile bottles 😊.
Japanese>English
むら909
Good evening, Hirupeko!
Tasake is really "stable", isn't it?
It is always delicious. I really appreciate this.
Japanese>English
むら909
Ishikawa Prefecture Kakoshi Co.
KAGANOTSUKI Junmai
Rice polishing ratio 60
Alcohol content 15.5
Slightly hazy pale yellow color.
The first impression of the aroma is full-bodied
banana, bitter chocolate, caramel, yogurt
First impression on the palate is rather strong
Full-bodied sweetness, gentle acidity, mild bitterness.
Overall, the balance of the taste is mellow and delicious, but the lingering aftertaste is not too long and fades away quickly.
Although the alcohol content is 15.5 degrees, I feel a strong sense of alcohol.
It has a sharpness like when you drink Honjozo.
I would like to drink it with simmered dishes because it has a strong umami flavor.
I had a chance to drink with the master brewer several times, and I was moved to tears every time when I heard his thoughts on this sake, but I don't remember the specifics of what moved me each time (I drank too much).
I'll have to ask him again next time.
Japanese>English
Seisen純米吟醸 七代目
むら909
Nearly colorless crystal with transparency.
First impression of the aroma is fresh white flowers
Melon, pear, koshinko, and a moderate ginjo aroma are pleasant
The first impression on the palate is light but rounded umami.
Mild sweetness, sharp acidity that is not too strong, and a slight bitterness at the end.
The overall balance is smooth, with a mild umami, but with a clean finish and a rather short aftertaste.
This product is a limited edition sake sold twice a year, in spring (April) and fall (November). (The sake we drank this time was the one sold in November.
It has a moderately mild umami flavor, as if it is "new sake that has been laid down for 10 months.
It has a ginjo aroma, but it is not too strong. It gives the impression of a pretty white flower rather than the exuberance of a flower blooming all over the place, making it an easy sake to pair with meals while enjoying its moderate aroma.
I think it goes well with appetizers, sashimi, grilled dishes with salt as the main ingredient, and tempura.
What would you personally like to eat with this sake?
I feel like it would go well with blue cheese. I think it would be better with a little more punch there.
Let's see, blue cheese ham cutlet, I'd like to drink with this at this very moment!
Japanese>English
ひるぺこ
Good evening, Murasan. So Seisen is the sake of the brewery that became the model for Natsuko's sake? It looks like a pleasant sake with just the right amount of ginjo aroma 😊.
Japanese>English
むら909
Good morning, Hirupeko!
Yes, it seems to be the model brewery for Natsuko's sake.
I always confuse it with Rumiko's sake lol.
Japanese>English
Juyondai中取り 播州山田錦 上諸白
むら909
Yamagata Prefecture Takagi Shuzo
Jyushidai Banshu Yamadanishiki Kamimoroshiro
Nearly colorless crystal with a sense of transparency.
First impression of the aroma is gorgeous
Melon, muscat, white flowers, black tea, white dumplings
The first impression on the palate is sweet and delicious.
Sweetness with mellow umami, a hint of acidity, and a moderate bitterness.
The balance of the taste is not too harsh, and the lingering aftertaste is pleasant, but not too strong.
I wonder what goes well with this kind of sake that is complete on its own.
Today, after eating a meal, I drank sake alone and thought, "Ah, it's a delicious sake.
I will try it again to see what it goes with.
Japanese>English
Koeigiku幾望 無濾過生原酒
むら909
Saga Prefecture Koueikiku Sake Brewery
Koueikiku Kibo
Unfiltered unpasteurized sake
Alcohol content 16%.
Nearly colorless yellow with a sense of transparency.
The first impression of the aroma is elegant rice, the type of aroma I like lately!
Banana, muscat, black tea, white dumpling, chocolate, and a hint of caramel.
First impression of the taste is light and firm.
Mild sweetness, moderate acidity with a light effervescence, moderate bitterness.
Smooth balance with a good sense of maturity and a good lingering finish.
According to the brewer's information, it is "brewed with natural lactic acid bacteria," "pressed in spring, bottled, and then stored in ice for about six months" (information from the brewery), which is different from "hiyaoroshi," a sake made from "sake yeast with a natural yeast yeast base.
I heard that "幾望" means "almost full moon.
It is very enjoyable to drink it while thinking about whether it is related to that or not.
My personal image of Koueikiku is that there are a lot of sharp sake and the range to match with food is limited, but I think "Ikumochi" is an easy sake to match with food. It also looks delicious warmed up.
Today, I really enjoyed drinking it while biting into a "chikama".
Japanese>English
アラジン
Good morning, Mura909 😃.
Kouei Kiku Ikou and Cheikama 🤤I'm sure you'll be drinking a lot of alcohol after a lazy day: ☺️
Koei Kiku has released their first year-round product, Seikai (Sky), so I'm interested in that as well!
Japanese>English
むら909
Hi Aladdin!
I think Cheekama is very competent!
Seikai Sky, I'm curious about it!
I will drink it when I find it!
Japanese>English