Timeline
インチキンAlthough it is a summer sake, the aroma is like that of ramune and the sweetness is moderate.
The taste is firm, as is typical of drunken whales, and when it is brought to room temperature, it has an elegant sweetness that can be enjoyed as a stand-alone sake or as an in-between-dinner drink.
It goes well with dashimaki tamago (rolled egg) and is very tasty. インチキンAlthough it is labeled "Dai-harakuchi" (very dry), the dryness is moderate for a cold sake.
It seems to go well with oily snacks, so we paired it with seared tuna octopus with mayonnaise, and it went very well. インチキンIt has a gentle rummy aroma when the bottle is first opened, and although it has the slightly strong sweetness of Toku Jun Junmai, the flavor is subdued, perhaps because it is meant to be served with a meal.
However, it is easy to drink without getting tired of drinking.
It was delicious with chicken tataki. インチキンThe aroma is like a summer sake, with a rum-like aroma and a slight gaseous taste.
The taste is moderate and the aftertaste is clean, making it a perfect food wine to accompany a meal.
It goes very well with strong flavored snacks such as the fat of salmon sashimi and senmai sashimi with miso sauce. インチキンIt is called "melon soda for adults" and has a melon-like aroma and fizzy taste.
This year, too, it has a gorgeous aroma with a robust flavor, so it went well with the tuna sashimi and was very tasty. インチキンWhen the bottle was opened, it had a gorgeous melon-like aroma. The taste has a sweetness that is similar to that of unfiltered raw sake, and the lingering aftertaste is a slight, refreshing bitterness.
インチキンThe aroma after opening the bottle was less than last year's, perhaps because it was left in the fridge for a little too long.
However, it has a modern, floral flavor with a good lingering aftertaste, so it can be served either as a stand-alone sake or as a food wine. インチキンThis year's Hanabie has a slightly lactic aroma when the bottle is opened. The taste and sweetness come first on the palate, but the lingering aftertaste quickly fades away, making it a great match for a mid-meal drink.
It was very tasty with sashimi of tuna. インチキンThe aroma when the bottle is opened is a little subdued and fruity. However, the taste has a strong unguisu-like flavor.
When the bottle is brought to room temperature, the corner of the flavor disappears and the mild taste goes very well with the horse meat and is very delicious. インチキンAlthough it is a special honjozo, when served cold, the aroma is subdued and the taste is refreshing. It tastes better when served hot or even topped up with sake, as it has a more robust aroma and flavor. インチキンIt has a fruity aroma and a strong sweetness at first, but the taste is robust and strong, with a lingering aftertaste that disappears quickly, so the sweetness does not linger and you do not get tired of drinking it.
It went very well with the sashimi of baby sardines and grated nameko mushrooms with daikon. tachio_kunThe sake is dry at the beginning but sweet on the back end. インチキンI look forward to this arabashiri every year.
The aroma is still moderate, but the flavor is robust, and it goes well with nettlesome snacks like cream cheese.
I paired it with liver sashimi and hatsu sashimi, and they went very well together. インチキンI happened to be able to purchase the last bottle and had it for a special occasion.
I am not a big fan of kijo-zake, but since it is sparkling, it tastes like champagne and has a slight aroma of rice, which is very Japanese.
When it gets to room temperature, it has a gorgeous aroma and a full-bodied? It is not sparkling, but it tastes like Champagne. It was gone in no time at all.
It went well with roast beef and was very tasty. インチキンIt is a dry, unfiltered, unpasteurized sake and has a clean taste without that sweetness and full flavor that is unique to Yokoyama.
The sweetness of the Sawan (herb) matches the sweetness of the sake very well. インチキンI buy this sake every year, and I can't go wrong with it.
The balance of aroma, taste, and aftertaste is very good, and it is very tasty both as a food sake and as a stand-alone sake.
I had it with fillet sashimi and yudofu (tofu) and it went very well with them. インチキンIt has a slight tanginess, a refreshing sweetness, and a rum-like flavor. The lingering aftertaste is also very good. The aroma, taste, and aftertaste are well balanced, and the sake is very well balanced, but not boring at the same time. インチキンThe recent Uguisu did not have a distinctive aroma of Uguisu, but this time, the aroma from the opening and lingering aftertaste was very strong.
The aroma at the beginning and at the end was strong, and the flavor in the middle was a little restrained. It was very tasty and went well with strong-flavored snacks. インチキンI bought this for warming sake, but it has a wider range of flavors than I expected.
I tried it at various temperatures with fillets and squid sashimi.
Cold - the rice bran aroma was a little strong. Cold - the rice bran aroma was a little strong and went well with the sashimi.
Lukewarm - The aroma of rice bran was gone and the sweetness increased, so we enjoyed it by itself rather than with the sashimi.
Hot - Again, the aroma of rice bran was present, but without the sweetness, and again, the sake went well with the sashimi.
When it was heated up to the highest temperature, the alcohol feeling seemed to disappear.
インチキンI always have a hard time deciding between this and Yukidama, but this time I decided to go with Omine.
It is a nigori sake with a slightly sweet taste, but the sweetness does not increase as the temperature rises. RecommendedContentsSectionView.title
