Slightly rummy aroma.
The aroma is light and summery, with a pleasant aftertaste that quickly disappears.
The taste was very rice-like, with a strong rice flavor for a summer sake.
It can be served either as a mealtime drink or on its own, and is very tasty.
At first, the aroma was a bit like rum.
It is a summer sake, but the flavor is robust, and as it approaches room temperature, the umami increases, making it a very good sake as a food sake.
When the bottle is opened, the aroma is discreet but gorgeous.
The first sip and the aftertaste are a bit fruity, but the flavor is clean and modern classic.
It was delicious with horse sashimi and horse liver sashimi.
When the bottle is opened, it has a slightly tangy, gaseous taste and a strong, gorgeous aroma. The sweetness and flavor are so strong that one might wonder if this is a special honjozo? I would think that this is a special honjozo?
Normally, we would open the bottle and drink it up, but after about 3 days of drinking, the sweetness has settled down and the taste has become more refreshing.
I enjoyed it on its own on the first day, and later on as a food sake.
As expected of Jyushidai.
I opened it unexpectedly and skipped a little..! I was told to be careful when opening the bottle, but I opened it unexpectedly and skipped a little...
It is truly a champagne.
The sweetness and a little bitterness in the bubbles and the aftertaste that disappears quickly is Champagne, but it is still rice, so it goes very well with the sashimi of tuna.
It was very tasty.
When the bottle is opened, it has a green apple-like aroma. It has a fizzy, slightly bitter taste and at the same time a creamy, mild sweetness.
The bitterness has a clean aftertaste that goes well with the fruit corn rolls and is very delicious.
When the bottle was opened, it had a melon aroma, a gorgeous aroma, and the flavor of unfiltered raw sake, followed by alcohol and a bit of bitterness.
The first half was gorgeous and the second half was classic, but it was not unpleasant, and it went very well with the horse meat.
At first, I served it at the hana-yaki level, and the aroma was gorgeous, but the flavor was subdued, so I waited until it was hiya before serving.
When it is served cold, it is not as bright, but the flavor is more robust, which goes perfectly with the richness of the kingfish's kidneys and is very delicious.
We are going to eat nigiri sushi at home and I bought a bottle of sake to go with the sushi!
At first I thought it wasn't too dry 🤔.
But as I drank more and more, the aftertaste was painful 🔥😫🔥.
It tastes full but because it's dry, it's refreshing and delicious 😋😋.
I hadn't had this sake for a long time because my senior sake master said, "This is the original hard-to-find sake. The usual label was only available in 1 sho bottle, so I bought the kushwa version.
It tasted a little more modern, but the rice flavor was strong and went very well with the hot pot.
Tagaji is a sake we receive every year.
This year it is a little less sweet than the previous year, but has a crisp aftertaste that goes well with just about anything.
It goes well with everything from sashimi to braised chicken wings.
The aroma when the bottle is opened is subdued, and it has a strong sugary sweetness that is typical of special junmai. When the bottle returns to room temperature, there is a slight alcohol smell, but the taste and aftertaste are clear and delicious, like drinking the sake on its own rather than as a food sake.
This is the first brand I have ever purchased with a jacket.
It is a dry sake, but at first it has a fruity aroma and taste, and at the end it has a dry aftertaste and a refreshing feeling, making it a perfect food wine that you will never get tired of drinking.
It went very well with the horse sashimi and was delicious.
It has a gorgeous aroma of nama sake and a robust sweetness and flavor due to its 19% alcohol content.
It has a strong flavor, so we served it over two days. On the first day of opening the bottle, the sake was fresh and was enjoyed on its own, and on the second day, the aroma settled down and it went very well with sashimi and horse sashimi, making it very delicious.
It has a strong sweet aroma and taste, especially a strong sweet taste, like sugar. However, the lingering aftertaste quickly fades away, so there is no persistent sweetness, and I did not get tired of drinking it.
I thought the sweetness would increase at room temperature, but it turned out to be a very nice, calm taste.
I had purchased this for New Year's, but it was too late to enjoy it.
Compared to Yamada-Nishiki, the aroma when the bottle is opened is less intense, the taste and sweetness are gassy in the mouth, and the aftertaste is more acidic. The taste is totally different depending on the rice used.
We enjoyed it very much with vinegared octopus.
As is typical of unfiltered, unfiltered, unfiltered sake, it has a tangy, gaseous taste, a strong, gorgeous aroma, a sugary sweetness, and a firm flavor that disappears easily in the aftertaste.
On the second day, the aroma was less intense and the sweetness was stronger, giving it a different taste.
Happy New Year everyone!
I was so excited when I finally got my hands on a bottle of Jyushiyo.
The aroma is strong and fruity, like pear or peach, and the sweetness is strong but not unpleasant.
The sake is not to be paired with anything, but rather to be enjoyed on its own.
Happy New Year, Mr. Inchkin 🌅 I would be so excited if I could buy Jyushiyo 🤩 We have been entering the weekly lottery for about 6 months but we haven't won 🥲 I wish I could taste the excitement! I'd love to taste the excitement 😌😌.
