Timeline
ガルスSpring Taste Change
Slightly sweet aroma. In the mouth, there is a freshness and a strong sweet and sour taste. After the lactic acid-like aroma, it finishes with a slight bitterness and pungency.
It has a strong assertive taste among Gassan wines.
★★★★★ ガルスdry yogurt
Light cloudy with a slightly grainy finish. The aroma is reminiscent of the sourness of yogurt. From a mild mouthfeel, the sourness gradually becomes stronger. While maintaining the lactic acid aroma, it finishes with a light bitterness, sourness, and spiciness.
It is balanced with sharp acidity and dryness without sweetness, while having a yogurt-type mellowness. A sake to drink when you want to feel crisp.
★★★★ ガルスbrook of spring
Slightly sweet and fresh, with an aroma reminiscent of young grass. In the mouth, it has a gaseous and mineral taste, and finishes with a slightly smoky aroma and bitterness.
The impression in the mouth, which is different from the impression in the aroma, is interesting. Minerality will refresh the palate even with strong flavored food.
★★★★ ガルスTightening from the beginning
Mild aroma. Mild mouthfeel with a hint of sweetness, from which it turns pungent relatively quickly and finishes with a touch of bitterness.
The gentle sweetness makes it easy to drink, and the spiciness and bitterness give it a wonderful finish.
★★★★★ ガルスCalming scent
A refreshing taste with a relaxing woody aroma. It has been a long time since I have had a repeat drink of this sake.
★★★★ ガルスstraight
The aroma is reminiscent of fresh herbs. Dry and pungent taste comes in quickly, and the pungency continues and finishes with a sense of clarity.
There are no various flavor changes, but this is what makes this sake so interesting.
★★★★ ガルスGentle 🎃.
A gentle sweetness develops on the palate. It keeps a clean feeling and finishes with a slight bitterness.
Halloween is over, but it is still pumpkin season.
★★★★ ガルスHard fresh
Cemedine smell, like ripened bananas. In the mouth, a banana-like aroma rises from the mild mouthfeel and finishes with a slight bitterness and pungency.
It was at the end of a bottle, so it may not be very helpful. I had an image of Hachisen as being gorgeous, but the aroma and taste were surprisingly hard.
★★★★ ガルスWinter
Refreshing aroma reminiscent of sharp sweet and sour tastes. The fresh mouthfeel is followed by a spread of acidity, from which a more robust flavor develops. The final taste is refreshing and finishes with bitterness.
A winter tradition in Okayama. Sake brewed with Hakuto yeast. It is fresh, but the umami is also very well expressed in this excellent sake.
★★★★ ジェイ&ノビィGood evening, Mr. Gallus 😃.
Winter Moon! It's an Okayama sake 🍶 that I'd like to try: ‼️
I love Okayama's winter 🥹 sweet and sour, so I'd love to find this one. ガルスJay & Nobby, by all means! They are a sake brewery that aims for a light and delicious taste, and their other brand, Shinshin, is one that I recently drank and enjoyed. ガルスclassic
Cold. Aroma reminiscent of Shaoxing wine and alcohol. From a mellow mouthfeel, the sweet and sour taste changes to a predominance of acidity. The fragrance, like that of Shaoxing sake, rises and finishes with a lingering acidity and umami.
It has a classic flavor.
★★★ ガルスminerally
Slightly sugary-sweet nose. After an initially slightly mellow and sweet mouthfeel, the palate quickly turns dry, mineral and bitter. It finishes with a lingering bitterness.
The taste is hard and mineral like Oroku, but the aroma and mouthfeel are gentle.
★★★★ ガルスElegant Dry
Calm and refreshing aroma. From the clear mouthfeel, woody aroma spreads all over the palate and finishes with acidity and bitterness.
The aroma is distinctive, and the flavor does not interfere with the aroma, making it easy to drink. Dry and elegant.
★★★★ ガルス🍊 fruitiness
Aroma reminiscent of sourness. Slightly sweet and sour, reminiscent of mandarin oranges. Slightly woody overtones. It finishes with a lingering acidity.
The fact that the label is red rather than orange is not convincing, but the match between the orange and the flavor is satisfying.
★★★★ ガルスwhisky
Mild, mineral nose. Mild mouthfeel, then bitter and whiskey-like aroma. There is no sweetness, and it goes down smoothly.
It has a strong whiskey taste. If you want a dry wine, this will be a good match.
★★★★ ガルスChinese (e.g. food)
Aroma reminiscent of classic alcohol. From the clean mouthfeel, sweet and sour taste and aroma like Shaoxing wine. It finishes with a sweet and sour taste.
Slightly classic. We would like to match it with Chinese food and fried food.
★★★★ ガルスSukkiri Royal Road
Aroma reminiscent of freshness and sweetness. From the clear mouthfeel, a hint of sweetness is felt. After a clear moment from there, bitterness appears and sharpens.
While there is little complexity, the flow from sweetness to bitterness in a simple manner is wonderful.
★★★★ じゅんさんFinally, everyone loves Mimuro cedar.
Mild aroma
Transparent umami
Kirei (sharpness) with no unpleasant taste
It is the best.
Alcohol content 15
Ingredient rice: 100% Yamadanishiki
Polishing ratio 50%.
Heat Ignition じゅんさんThe last local sake of the day was another label, Tagaji Tagaji Junmai Unfiltered Nama-shu Omachi, from Kurashiki's Juhachimori Shuzo!
Apparently, Tagaji Asahi rice is very popular in Okayama, but this year's shipment was not yet in stock.
It has the freshness of direct pumping and the sharpness of the aftertaste!
I would like to try Asahi Junmai Daiginjo if I have the chance.
Sake Brewer : Juhachimori Shuzo, Okayama Prefecture
Ingredients : 100% rice, rice malt, Bizen Omachi
■Nihon Shudo:
■Acidity :
Polishing ratio: 68
Capacity：1800ml
Alcohol content: 16%. じゅんさんPlease give me a dry sake!
I asked for a dry sake, and was served a bottle of Hiroshima's Tenpoichi Super Spicy Junmai Senbon Nishiki.
The spiciness stands out.
It disappears quickly.
Alcohol content: 16%.
Sake meter rating: +9
Acidity: 1.8
Malted Rice type : Senbon Nishiki
Kake Rice type : Senbon Nishiki
Rice Polishing Ratio : 60
Yeast type : No.9 じゅんさんThis is Shinmasa's standard Junmai.
It has a sweet and sharp taste.
Rice used: Akita Sake Komachi
Polishing ratio 60% (koji) 65% (kake) flat polished
Yeast used: Kyokai No. 6
Alcohol 13% (original sake)
Fermentation vessel: Wooden vat RecommendedContentsSectionView.title
