The recommendation on the back label said that cold sake is not good and cold sake and lukewarm to hot sake are recommended.
However, I drank it chilled and warmed, and it was exactly as it should be 😋.
First, cold sake, it was delicious with a beautiful sake quality, tasty acidity, a little ginjo aroma, and just the right amount of bitterness 🍶.
What a juicy 😳 when heated up ♨️
More umami, more acidity, and more gorgeous ginjo aroma 🐎 🐎 😋😋😋😋
No gassiness. No gassiness.
This is best heated up!
3,000 yen without tax. Certainly more out of focus at room temperature than heated or cold sake!
Photo 4: Today, I watched the Emperor's Cup semi-finals. FC Machida Zelvia, the team I'm rooting for, beat FC Tokyo to advance to the final. ⚽️ They'll win again next week 🏆!
I'm on a mission to use one cup of sake to conquer all of Japan (33 prefectures) 😁Now, I read that it is recommended to be heated, but I'll have it chilled and sip it.
It was supposed to be dry, but the sweetness spread to the palate, and the mouthfeel was crisp and tight.
This is a perfect sake for a meal!
I got a nice tipsy feeling while poking the pot!
I like cold sake and modern sake, but now that it is getting colder, I wanted to try heated sake, so I chose Hirotogawa's special junmai!
I paired it with shishamo at room temperature. The delicious taste of the rice stimulated my taste buds. It resets the saltiness of the shishamo.
Next, at about lukewarm temperature, oden🍢 flavor and bitterness spread, and this was also an exquisite partner for oden.
It has a gorgeous ginjo aroma. The palate is sweet and acidic, but soon it finishes with a generous umami, bitterness, and a spiciness from the high alcohol content.
It is delicious because it is a cohesive blend of fancy elements without any cloying taste. 😋😋😋😋
The sweetness and spiciness are medium. It has a good balance of umami acidity, sweetness and bitterness.
The lack of gassiness is surprising since it is a direct-drafted, unblended sake. It has a slight sense of maturity. It has been about 6 months since it was made, and the cork is soft, so it may have been drained.
It can be warmed to lukewarm.
It goes well with fried food and grilled meat as a food sake.
3,000 yen without tax
First Niigata sake in a long time (only the second since I recorded it)!
I brought home a bottle of "Takachiyo" that I've been wanting to drink for a long time... and it's my favorite orikara-mi!
The first sip of the bottle melted me with its sweet and juicy flavor...
The ripe grapefruit flavor and, if I may say so, the slight bitterness in the aftertaste...
On the second day, I poured only the supernatant and paired it with sashimi.
This one was crisp and sharp, and I enjoyed the change in taste!
NEWBORN Akabu Junmai
I drank the Junmai Junmai before, which is a year-round product, and it was so delicious that I raised my expectations for this new sake....
The first sip of this new sake exceeded my expectations with its fresh, pear-like fruity flavor!
Some reviewers said it was as smooth as water, but it was more like a lingering sweetness and umami flavor that lingered even after it passed the throat.
Next, a new junmai ginjo will be released, and I'd like to compare them, but I'm afraid I'll open it in a few days 😂.
Kuririn is a series brewed with district-designated Misato Nishiki from the town of Misato, Akita. The name "Kuririn" is written "Ritsurin". I am sure because I heard it at a sake brewery. The sake brewery reads it as Kuribayashi.
Fresh ginjo aroma on the top of the nose. The balance of umami acidity and bitterness is voluminous.
There is a slight gasiness, and the sweetness and dryness are slightly dry, crisp, and delicious. 😋😋😋😋
A beautiful sake good for a mealtime drink 🍶.
Priced at 2,850 yen without tax. The taste and price are good🙆I have been a fan since I visited the brewery this summer.
In celebration of the three-day weekend, which is a three-day weekend by the calendar, but for me, it is a five-day weekend 🍶.
The aroma has a sourness and a nuance that I haven't experienced before. I wonder if this is the aroma of Kako or Kabashiko.
It has a strong sense of gas.
Sweet and sour, a little bitterness, and a light mouthfeel at 13% alcohol by volume. 😋😋😋😋
This is a good wine!
The sweetness and bitterness are medium.
It is really easy to drink.
The bottle is cool too.
4,000 yen without tax
Clean, crisp, dry taste
Slight gas feeling after opening the bottle is pleasant.
As you drink it, you can gradually feel the full flavor of the rice. It is easy to match with meals, and the stewed rice balls and firefly squid with ginger and soy sauce are the best for the first evening drink in November!
As the weather cooled down, I wanted to try heating sake, so I had a cup of sake. I chose "Toyo no Aki" Tokubetsu Junmai. It is recommended to be served lukewarm, so we had it with firefly squid and maki rolls. It's a legitimate dry sake and matched well with the food. I've never been a fan of sake in a cup for a long time, but it's nice to have a cup that suits the occasion.
After drinking the Hanamup series, we finally arrived at Junmai Daiginjyo Yamadanishiki!
Smooth sweetness and rice flavor typical of Hanamup
Finished with a crisp aftertaste!
It was a masterpiece of perfection!
Is this the last of this year's Hanamup series?
I hear that the price of sake will be raised next year due to the rice price, and I wonder if Hanamup will also become more difficult to afford...
It has a fresh ginjo aroma with a slight gassy freshness. The sweetness is dry, but there is enough umami and a bit of sourness and bitterness to make it refreshingly delicious. 😋😋😋😋
The body of 65 polished rice is also good.
I drank about 2 gos of it every day and wondered if there was any more. I was like, "Oh no more?
2700 yen without tax
