白河夜船
The mouthfeel is gentle, with a firm acidity. It is very easy to drink, with a hint of sweetness lingering in the aftertaste.
Japanese>English
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bonchi
Thin and cloudy. There are bubbles. Fruity aroma reminiscent of pineapple. The intensity of the aroma is medium. The mouthfeel has a strong effervescence. Sharp bitterness. Slightly banana-like aroma. Strong astringent aftertaste. Strong bitterness and astringency, giving the impression of being tough and dry, which belies the appearance and aroma. Short aftertaste. Sake that is both refreshing and fragrant.
Japanese>English
あき。
Aroma is good and refreshing on the nose.
It has a strong and fruity flavor.
It is said to be specially distributed, and I was lucky to be able to drink it!
Japanese>English
あき。
There were no special characteristics, but it was a delicious drink that did not interfere with the meal.
Japanese>English
あき。
Colored sake, as if made from ancient rice.
It has a "sake-like" taste.
It has an interesting aftertaste with a sweetness and aroma like amazake.
Serve with shark with vinegared miso.
Japanese>English
あき。
30 ml at Osaka Ekimarche.
As expected of Mr. Tanaka! (I don't know him.)
It has a dry, slightly fruity flavor that does not interfere with food at all, and is very easy to drink.
Especially when drunk with whale sashimi with ginger and soy sauce, it goes well with the fat of the whale.
Japanese>English
あき。
30 ml at Osaka Ekimarche.
It is dry but has a full flavor.
It is a complete taste, so it tastes good with a few sour snacks.
The Akaoni label and the Aooni label seem to be the same in content.
Japanese>English
あき。
While it is called dry, it is an easy-drinking, delicious sake that is a little heavy with sweetness and umami.
I couldn't find the red label on Amazon, so I guess it's a seasonal thing?
I believe it says it is also good lukewarm...not sure, but it looks like it would be good that way too.
About 2,000 yen
Polishing ratio 70%.
Alcohol content 15
Junmai
Hokkaido
Kamikawa Taisetsu Shuzo Brewery Co.
Japanese>English
bonchi
Transparent with a slight yellowish tinge. Fruity aroma reminiscent of grapes. The intensity of the aroma is medium. The mouthfeel is sweet and sour with a strong astringency. It has a medium aftertaste with a lingering umami aftertaste. It is a fragrant and mellow sake.
Japanese>English
bonchi
I don't know if I should blame it on the vessel, but for some reason the aroma doesn't stand up in the 60mm trumpet-shaped ceramic and I can't really understand the characteristics 😢.
I always feel frustrated because I can't calmly make a sensory evaluation at the store 💧.
Japanese>English
bonchi
Transparent with a slight yellowish tinge. The aroma is reminiscent of lactic acid beverages. The aroma is weak. The mouthfeel is sweet and sour. Slightly fruity overtones. Medium aftertaste. Mellow sake.
Japanese>English
bonchi
Almost colorless and transparent. Aroma of rice derived from raw materials. The aroma is weak. Smooth mouthfeel. Mild astringency. Short aftertaste. Refreshing sake.
Japanese>English
bonchi
Transparent with a slight yellowish tinge. The aroma is of raw materials reminiscent of rice flour. The aroma is weak. Smooth mouthfeel. Refreshing sweetness. Soft acidity and bitterness. The sharp and short aftertaste. Refreshing sake.
Japanese>English
はかたサバスキー
When I saw the label, I thought, "Oh, it's Hanamou from Akita," but it is "Hanamou". It is a sake from Nara.
It is said to be yeast-free, but I couldn't quite understand why, so I started drinking it right away.
The initial aroma is a little peculiar. It is characterized by its light brown color. It is a mature sake.
It tastes like a deepened Shaoxing wine.
It is said to be BY2021.
It seems to go well with well-seasoned dishes.
Thank you very much.
Japanese>English
はかたサバスキー
This is my second Toyo Bijin.
The label is different from the last time, so I had it right away.
It is a stable sweet taste without any complaints.
I found myself smiling.
I felt happy.
Thank you very much.
Japanese>English
はかたサバスキー
It is a junmai ginjo, but the rice polishing ratio is 50%, so it is close to a junmai daiginjo.
The top aroma is very faint.
However, when you take a sip, you can feel the robust flavor of the rice straight away.
In the mouth, the flavor is stable and does not change much.
The aroma of rice is stronger than the fruity flavor.
Thank you for the sake.
Japanese>English
ナインチェ
Mutsu Hachisen Junmai Hiyoroshi
Well-balanced sake 🥃.
Japanese>English
Gangi純米スパークリング
you
たわわ
kutara
Ganki, of all the great local sake stores in Osaka
Yamanaka Sake Shop, in Osaka Station Station Marche
Light! Good taste!
Japanese>English
アラジン
This was after we had the Oroku 3-drink comparison at the 1st anniversary of Yamanaka Sake Shop Eki Marche Osaka at Osaka Station.
Shinsei time!
This time, we were served our first Suiboku (ash)!
I had never had a chance to try it before, but I finally did 😂.
And it was served open-mouthed!
Kame-no-o used to be a sake rice comparable to Omachi, but it disappeared after its cultivation was discontinued for a while.
The brewery Kusumi Shuzo in Niigata Prefecture revived it, and later it was featured as the model for "Natsuko's Sake" and became well known, leading to its revival.
Kame-no-o is made from 100% Kame-no-o rice, polished to 45% and brewed in a wooden vat.
The appearance is warm crystal.
The aroma is bitter sweet and sour with a hint of grapefruit, with an added touch of wooden vat.
The taste is sweet white grape flesh with freshness and a slight bitterness of the skin, completely like a white wine or sherry.
I've never tasted a sake that fit the tasting notes on the back label as well as this one did 😳.
Blind, you might not even be able to tell it's really sake.
It's as clear as can be, so the flavor isn't strong, but it was very good 😋.
Thanks for the treat 🥰.
Japanese>English