中トロ｜生酛好き🌾
Raw rice (production): Hachimanjin 100%
Yeast:
Refined rice alc(%):
alc(degree): 14
Chinese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
MimurosugiGrazie a Dio 無濾過原酒
みかん
☆☆☆☆☆
For the record
Japanese>English
Atagonomatsu純米吟醸 はるこい 生酒
みかん
☆☆☆☆☆
For the record
Japanese>English
やまおろし
Modern medium.
Rich ★★★☆☆☆ Light
Sweet ★★☆☆☆☆☆Dry
Acidity ★★☆☆☆☆☆☆
Floral ★★★☆☆☆☆
It is called medium, but it is quite close to light. The mouthfeel is refreshing. It does not leave much of a residue on the palate.
Not too hot, not too sweet, well balanced. I thought it didn't have much character.
I like distinctive sake, so I probably won't repeat it.
I would highly recommend it to anyone who invites people over to drink sake in the sense that everyone will be pleased with it. It is light on the palate, so it is perfect for the upcoming warm season. The bottle looks stylish and is guaranteed to be a hit with guests.
Japanese>English
KoeigikuSNOW CRESCENT
やまおろし
Modern medium.
Rich ★★☆☆☆☆Light
Sweet ★☆☆☆☆☆Dry
Acidity ★★★★☆
Floral ★★☆☆☆☆☆
It has a strong acidity and a refreshing texture. Not lactic acidic but carbonated. Sweet taste.
The aroma is not too fruity and the taste is rich.
It is not too sweet, but has an umami flavor.
The richness and the carbonation that washes it out seem to go well with wagyu beef.
It is better to drink it cold because it has a little bit of miscellaneous taste.
After the second day, there is an interesting change to a more mellow texture on the tongue as the gas is released. The aroma and taste become more mellow.
Japanese>English
やまおろし
Modern medium.
Rich ★★★☆☆☆ Light
Sweet ★★★☆☆☆☆Dry
Acidity ★★★☆☆☆☆☆
Hana ★★★★☆
I drank it at room temperature because it was kept at room temperature at the store, and the fruity flavor stood out a lot.
I personally prefer a less floral taste, so I drank it chilled.
It did not go well with sushi. It would go well with strong-flavored beef, pork, or lamb.
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14
Japanese>English
Countryman810
Kido's Nigori Sake Nama. The first taste was the top clear layer, which had a strong sake-like flavor and was quite robust. Next, I mixed it all together and drank it, and the creamy mellowness added to the taste. The sake was slightly carbonated and refreshing, but had a strong overall flavor.
Japanese>English
Kumakichi
Recently, I saw a rare bottle of Houou Mida, which has been rapidly rising in my personal taste, and bought it on impulse.
This is a limited edition Junmai Daiginjo merging Arashigiri and Oshikiri, made with up to 35% Yamadanishiki from Hyogo Prefecture, and I had never seen it before...
I had never seen it before... A bottle of Junmai Daiginjo polished up to 35% for an unbelievable 2,200 yen was a bottle of KASUMISAKE with a great drinking experience!
The first sip has a sweet aroma typical of Yamadanishiki, and the rich umami spreads at once, but it is a bottle that goes down smoothly!
For this price, it is the most cost-effective bottle!
Rice polishing ratio: 35% (100% Yamadanishiki from Hyogo Prefecture)
Alcohol content: 16%.
Japanese>English
Countryman810
Fresh and easy to drink, it gives the impression of an adult Calpis soda. It is refreshing, but it has a decent lingering aftertaste. It is quite tasty. Compared to Senkou Yukidamatama, which is also nigori (nigori), this one is more drinkable. Well, it is still easy to drink. I have a feeling that the four-pack will run out soon.
Japanese>English
Countryman810
It is slightly carbonated and has a sour taste, making it refreshing and easy to drink. The nigori is thin and the mouthfeel is smooth. It is a little dangerous because it is so easy to drink.
Japanese>English
Countryman810
It is rather heavy and slightly dry. If you are expecting a sweet and tasty sake, you will be disappointed.
It is not a classic sake, but it is not for those who do not like sake. I had it with sashimi and other dishes as a food sake. I thought the image of Ni-Hare was more casual, but I was a bit surprised.
Japanese>English
disry
The one I've been longing for! Just when I'd given up trying to buy it this season, a co-worker got it for me! Thanks again! (The cost will be paid for separately with alcohol)
The bottle was full of energy with the automatic stirring device activated when the bottle was opened.
The aroma is mild melon🍈 and citrus. A nice, refreshing aroma. The gaseous sensation is a bit gaseous.
Refreshing sweetness and acidity, just the right amount. Overall dry.
What is noteworthy about this sake is that it has little bitterness. It is refreshing and easy to drink until the end. The lingering taste is umami and astringency.
It is as delicious as the rumors say. It is sure to make the top four in this season's Nigori World Cup.
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): Kake rice: Yumenokou (produced in Aizu, Fukushima Prefecture), Yondan rice: Himenomochi
Yeast: Utsukushima Yume Yeast
Rice polishing ratio (%): 55
Alc(degree): 15
Japanese>English
Kumakichi
We were able to purchase this year's Fuyuten without incident and couldn't wait to open the bottle!
The first sip is from the supernatant, and it has a very refreshing, shwashy mouthfeel that leaves a sweet and tasty taste, while still being crisp and clean!
The second glass, when you mix in the ori, the rice flavor is doubled and it's a great drink! The sweetness is followed by a bitter acidity.
Be careful, as this too can be drunk easily!
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English