Ｓたっく
Memorandum Looking back at the past
Sake rice Unknown
Polishing ratio 65
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
KAWA
丑寅
KAWA
Ura-namba Ushi-tora
Japanese>English
たけさん
The aroma is a little floral for a Kochi sake, but that's Kochi sake for you.
The aroma quickly fades away, leaving behind a mild umami and a spiciness that is not too much, making it a refined Kochi sake.
Perfect with sashimi and boiled vegetables.
It is delicious.
Japanese>English
鬼熊純米吟醸 春しぼり 無濾過無加水生原酒 五百万石
たけさん
This is Nara's unfiltered, unpasteurized sake!
It is so umami-guchi that one is surprised that it is possible to make such a strong flavorful sake with Gohyakumangoku (five hundred million stone).
Dry sake and ginjo sake are also good, but they are both umami-guchi.
The aftertaste is also enjoyable for a long time.
The first time you put it in your mouth, it smells like sakekasu (sake lees), which is a little strange, but it is just like Nara sake.
It's delicious!
Though the sake is a bit too much when paired with sashimi.
Japanese>English
yas
丑寅
yas
丑寅
yas
丑寅
yas
丑寅
たけさん
Delicious!
The umami, sourness, and sweetness come with a bang, and surprisingly, everyone leaves after the first round, leaving only a slight spiciness in the aftertaste.
It tastes like a model of umami-guchi.
The acidity is strong for a Shiga sake.
I don't think it goes well with sashimi, but I think it can be served by itself or with a wide range of simmered and grilled dishes.
I just don't know where to go to drink it 😂.
Japanese>English
Miyozakura純米吟醸 ひだほまれ 無濾過生原酒
たけさん
Sweet and tasty sweet.
I prefer a little more acidity.
Not bad, but if you expect a macho sake from Gifu, it leaves a little room...
Japanese>English
たけさん
So meek....
From the beginning to the end, it is just gentle.
No matter what it is, umami, sourness, sweetness, bitterness, or spiciness, there is nothing that stands out.
It's a similar type to Iyano's earlier, but this one is more shadowy.
She's not a bad girl, but I wouldn't dare to choose her.
Japanese>English
たけさん
It is a much gentler umami or sweeter flavor.
The sweetness comes before the umami, but there is no lack of umami.
The aftertaste is a sourness that gradually fades away.
It may be too gentle and not enough, but if I say that it never interferes with food, it may be true.
However, it doesn't seem to complement each other...
Japanese>English
ナナイ
2023 Year in Review.
We had it at the Ushiro.
Sho Shiki Akai Ito" Junmai Ginjo Nama (Shiga Ginbuki) [Sho Shiki Shuzo, Shiga].
When you put it in your mouth, you will feel a soft sweetness on your nose.
The sweetness, which is not too assertive but firm, softly envelops the bitterness of the sake, gently blurs it, and then disappears.
The aftertaste is only a lingering aftertaste that does not even reach the aroma.
Japanese>English
Mimurosugi純米吟醸 山田錦 無濾過生原酒
たけさん
It is more like a cloudy, firm-bodied sake than an ogomi.
It has a strong orikomi, a strong sense of nama sake, and a strong umami.
It is not easy to match with food, but I think there are some dishes it can be matched with.
Maybe delicacies. Maybe funazushi (fermented crucian carp sushi). I don't know.
I'm a beginner of muddy sake, so I can't feel Mimuro-sugi's character and it seems to be just a common muddy sake.
Well, what the heck, I like Mimurosugi 🤗.
Japanese>English
たけさん
Spat, as the saying goes! It's not the "spicy" Niigata sake, but rather a taste I've never had before! It's not the kind of Niigata sake that is "spicy," but it's different from the likes of Kachiyo and Tsururei, and has a flavor I've never had before.
It is mild, but has a certain something, like a dashi (Japanese soup stock) like that of Ebisu.
It is easy to match with any dishes, but it is not a complete complement to the dishes, but rather a little bit of a presence.
I'd like to drink it again if I see it, but I'm sure I'll never come across it, so I'll have to look for it on the internet.
Japanese>English
たけさん
The Shizuoka!
Mild, umami, acidity exquisite. No bitterness.
Not unique, but a great food sake.
Japanese>English
Touru Okamura
Dried
dressed asari clam and rape blossoms with sesame paste
Japanese>English
Touru Okamura
○ Chicken liver
chicken guts pulled out in the morning
Japanese>English
Scousekats
松の司をお燗で。おつまみは子持ちこんにゃく。これは初めて食べるものです。別のお店でも見かけたのでこちらではポピュラーなものなのかな？