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
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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
Chiyonohikari純米吟醸 KENICHIRO 雄町 無濾過生原酒
むら909
Pale greenish yellow with transparency.
First impression of the scent is elegant rice, I like this kind of scent these days.
Banana, muscat, white bean dumplings, beautifully pinched rice bales, and lime as minerality.
The first impression on the palate is gentle but firm.
Elegant sweetness, smooth acidity with fine bubbles, and a hint of bitterness at the end.
The balance is smooth with a gentle mellowness, and there is a good aftertaste.
I have the impression that this wine can be served with not only light appetizers, but also with main dishes because of its robust rice flavor.
Today, I drank it with shrimp and chili, and it has a delicious rice flavor that will not be defeated.
I would like to drink this sake again!
Japanese>English
ひるぺこ
Good evening, Murasan. This is the first time I have heard of Chiyo no Hikari. I am very much attracted by the rice flavor that is as good as shrimp chili. It is good to have an all-around sake from appetizer to main course with a sense of security 😊.
Japanese>English
むら909
Hi, Hirupeko!
I think Chiyo no Hikari is a delicious sake.
It is a sake from Niigata. If you see it, please try it!
Japanese>English
hayashi純米吟醸 山田錦
むら909
Hayashi Shuzo Brewery, Toyama Prefecture
Hayashi Junmai Ginjo
100% Yamadanishiki from Hyogo Prefecture
Polishing ratio 55
Alcohol content 16%.
Pale yellow in color with a sense of transparency.
The first impression of the aroma is mild rice
melon, muscat, lime.
The first impression on the palate is rather strong
Rich sweetness with a hint of thickening, smooth acidity, and bitterness with umami.
Rich balance, but not too persistent, with a short aftertaste.
The first time I drank it was raw Gohyakumangoku, which was very tasty and made a strong impression on me.
The fire-aged rice difference is also delicious.
Hayashi says, "Always delicious."
I think the food is all-mighty.
I'm in the mood for chicken seseri with salt.
I just want to eat it, but if Hayashi is next to what I want to eat now, it's even better. That's how I feel personally.
Japanese>English
むら909
Oki Daikichi Honten, Fukushima
Aizan Nakadori
Junmai Ginjo
Banshu Aiyama 83
Polishing ratio 60
Alcohol content 15
Nearly colorless crystal with a sense of transparency.
The first impression of the aroma is gorgeous rice
melon, green apple, white dumpling, and a hint of cinnamon.
First impression on the palate is a little light, but soon after, the rice flavor is strongly felt.
Thick enough to have firm legs, elegant sweetness, fine acidity, and a moderate bitterness at the end.
Overall, the balance is smooth with strong rice flavor.
A moderate lingering aftertaste
I would recommend this sake to those who are not good at sake, it is very easy to drink.
I like to drink it cold. As the temperature rises, the aroma of rice can be felt more strongly, which is also a nice sensation.
What would you like to serve with it?
I think of Japanese food as an appetizer, such as tofu paste with cheese, or a combination of fruit and vinegar.
I think it would also go well with fatty, high quality meat.
I don't know, maybe a peach sauce.
I'll give it a try sometime.
Japanese>English
Harushika生酛純米 超辛口生原酒 鬼斬
むら909
Imanishi Seibei Shoten, Nara Prefecture
Harushika, Junmai, Super-hashikuchi, Nama-shu, Onizakari
Rice polishing ratio 60
Alcohol content 18
Pale yellow in color with a sense of transparency.
The first impression of the aroma is fresh and full.
Grapefruit, Kashiwa Mochi, Ramune
The first impression on the palate is light but firm.
Slight sweetness, fine and sharp acidity, moderate bitterness, and a good balance of umami and dryness.
The lingering aftertaste is rather short and cut off firmly.
Anyway, the label is cool!
I think it is a sake with a distinct personality that is easy to recommend to people who like umami and spicy food.
I have the impression that it can be used with all kinds of food.
I'd like to pair it with tempura since it cuts well.
In my current mood, I would like to drink it with squid tempura with salt.
I feel like I can drink it while eating a Ramune because I can feel its Ramune flavor.
Japanese>English
Echizenmisaki槽搾り純米酒 火入れ熟成
むら909
Fukui Prefecture - Echizen Cape
Tank pressing Junmai-shu
Fire-aged
100% Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio 60
Alcohol content 16%.
Nearly colorless yellow with a sense of transparency.
The first impression of the aroma is elegant brown sugar.
Caramel, coffee, and a hint of yogurt
First impression of taste is rather strong
Mild sweetness, gentle acidity, moderate bitterness
Overall impression is smooth with a light sense of maturity
A moderate lingering aftertaste
It is easy to drink while feeling the sense of maturity.
You can drink it with a sense of umami, but it is not that assertive, so it is relatively versatile with food.
I would like to pair it with fish.
I think it would be a great sake to drink with fish, such as yuzu-an grilled bonito, while enjoying the delicate flavor of the fish.
It would also be nice to drink it while chewing brown sugar from a delicious remote island in Okinawa.
Japanese>English
Rakunoyo山廃純米 ゆめまつり熱掛四段仕込み
むら909
Aichi Prefecture Raku-no-Se Yamahai Junmai, bottle-hitched
Aichi Yumematsuri
Netsukake 4-stage brewing
Alcohol content 18
Polishing ratio 70%.
Nearly colorless yellow with a sense of transparency.
The first impression of the aroma is of plump yogurt.
apple, clove, steamed straw, caramel, and strong alcohol.
First impression on the palate is strong.
Full sweetness, firm acidity, and a good amount of bitterness with a delicious finish.
Rich but not too persistent balance, with a good lingering aftertaste.
I wonder if the aroma of yogurt is an off-flavor for sake.
But personally, I like it very much.
The first time I felt it was with Kozumizuru's Namahoshi Junmai.
I loved to drink it slightly warmed up!
Of course, Raku no se is also quite tasty warmed up!
No, I think it really comes into its own when it's heated up!
What would be a good dish?
I have an image of meat rather than fish!
I'd like to drink it with meatballs with sweet and sour sauce.
I'd prefer something with thick onions in it.
For fish, maybe nanbanzuke? No, I'd prefer something with a bit more punch. Maybe with some spices.
Come to think of it, Kouzutsuru goes well with crab, so maybe we could go with crab?
I'll go buy some crab.
Japanese>English
ひるぺこ
Good evening, Murasan. Did you read that I am planning to go to Kozumi to eat crab next time? Do you want me to bring some Raku-no-Se?
Japanese>English
むら909
Hi Hirupeko, I see you are going to Kasumi!
Crab is good! Please try Raku-no-sei along with local sake and let us know what you think!
Japanese>English
アラジン
Hi Mura909, nice to meet you 😃 Good evening.
Just the other day I drank a bottle of this sake ☺️ and I felt it really came into its own when it was warmed up 🍶.
I also like the sake with a milky aroma: ☺️
Your comments on the pairing are interesting and informative 😊.
Japanese>English
むら909
Hi Aladdin, nice to meet you!
I see that you are the type of person who really comes into his own when heated!
I enjoy reading your posts very much.
I look forward to reading more of your posts.
Japanese>English