tachio_kun
Purchased on the recommendation of the clerk at Rikimaru Sake Shop 😊.
It is a summer sake with a refreshing sweet taste, easy to drink, a little dry and goes down your throat easily 🤤.
It was a very good sake 🍶🥰.
Japanese>English
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インチキン
We received this sake to commemorate the 100th anniversary of the company's founding and as a birthday present with a sake bottle.
It is a junmai sake with a relatively low rice polishing rate of 73%, but it has a gorgeous aroma and tastes like a junmai ginjo. It had a strong sugary sweetness, which became even stronger when it returned to room temperature, and was delicious on its own.
Japanese>English
インチキン
When the bottle was opened, it had a fluffy ginjo aroma, but the aroma was not like that of a garden osmanthus, and the fragrance was subdued. The flavor is similar to that of Harusion, a chrysanthemum, and is different from that of the traditional garden urchin.
Japanese>English
くま吉
I was very curious as I just drank another brand of the same garden urchin 😊.
I see from the picture that they use a rare sake rice as an ingredient 🙄.
I'm planning to go to Rikimaru Sake Shop just this week and would like to buy some if they have any left 😊.
Japanese>English
tachio_kun
Fruity on the palate, good down the throat 😄.
The aftertaste is dry 😊.
This time I asked the clerk at "Rikimaru Sake Shop" to choose the best one to go with 🍣 from the store's selection 🍶🤔😊 and bought Ho-no-Tsuchi 🍶😊.
Japanese>English
インチキン
As soon as the bottle is opened, it has a fruity ginjo aroma, but as the label says, there is no sweetness, just a little acidity and a juicy flavor. It was a very tasty sake, not like a summer sake in the good sense of the word, but with a lingering aftertaste that quickly disappeared.
Japanese>English
インチキン
Immediately after breakup, it had a little gasiness and a strong sweetness. The taste was similar to Sawaya Matsumoto?
When the sake returned to room temperature, the sweetness mysteriously decreased and the acidity increased, resulting in a very rich flavor that was very delicious.
It is probably better as a stand-alone sake than as a food sake.
Japanese>English
インチキン
It is a summer sake with no ginjo aroma and a mild aroma of Japanese sea urchin, and the taste is very nice and easy to enjoy in summer.
It was delicious with octopus sashimi.
Japanese>English
tachio_kun
It looks like a 🍷 bottle, and as stated on the back of the bottle, it has a smooth and crisp aftertaste that goes well with any dish, Japanese, Western, or Chinese 😄.
Japanese>English
インチキン
Today's snack was a mix of Japanese and Western dishes, so we had this sake, which is said to go well with any dish at the restaurant.
It was quite effervescent, and after opening the bottle a little at a time, I found it to have a thick, cloudy taste with a slightly sweet aftertaste, similar to a squall of juice.
We enjoyed it with a snack of yakisoba, pizza with basil sauce and macaroni salad, which was very tasty and went very well with the salty snacks.
Japanese>English
WAKAZETHE CLASSIC
インチキン
It is made from French rice, rice malt, and water, so my first impression was "white wine? My first impression was that it was a white wine.
It had a slight sake-like flavor, but the mouthfeel and aftertaste were Western-style, perhaps due to the hard water. It was a sake that would go well with cheese.
Japanese>English
インチキン
It was a bit too long in the bottle and did not have the unique aroma of Uguisu when it was opened, but it had a robust flavor, a bit classical, and was a different kind of garden Uguisu.
It went very well with strong sashimi like salmon and pickled hamachi.
Japanese>English
インチキン
It has a slight gaseous taste, a moderate aroma, and a dry mouthfeel, so it was easy to drink without getting bored.
It is a perfect summer sake.
Japanese>English
つよーだい
Hi 🌞 I haven't been able to buy it yet this year 😅 sounds like a great way to compare fresh and fire-aged drinks.
Japanese>English
インチキン
Hi Tsuyodai😃Thank you for your comment.
I haven't had a fire-brewed one recently so I'd like to compare ☺️.
I'm looking forward to summer sake now 😃.
Japanese>English
tachio_kun
I was prepared for it to be sour because of its high acidity 🤤🤤.
Oh, it's not so bad, easy to drink 😳
It's sour and tangy and refreshingly crisp in the mouth 😁 followed by a strong sweetness 😋.
Tastes like a slightly carbonated fresh squeezed lemon high, like a Ramune 😋.
I paired it with wagyu beef and it was a perfect match 🥰.
Japanese>English
インチキン
As the waiter said, "Be careful not to spill it," it was the first time in a long time that it had fizzled.
The taste and lingering aftertaste were similar to Sengoku's Snowball, but with a bit more bitterness than Snowball.
I enjoyed it more on its own than with anything else.
Japanese>English
インチキン
It has been a while since I have had a high-alcohol, 19° draft sake. The ginjo aroma was weak, but the flavor was strong and we enjoyed it as it was.
When the sake returned to room temperature, the corners were removed and the taste became deeper, like a dark white wine, and it was delicious.
Japanese>English
インチキン
It has a pear-like aroma and a relatively dark, ganki-esque flavor. The lingering aftertaste is arabashiri, which means it disappears quickly and easily.
The acidity is relatively strong. It was very tasty when paired with chicken skin ponzu.
Japanese>English
インチキン
The moment I opened the bottle, it smelled like peaches.
This year's Ushinigori was juicy and had a richer flavor, which I enjoyed with the mille-feuille hot pot.
This year's Usu-Nigori was juicier and darker than last year's, so I think I like this year's better.
Japanese>English
インチキン
I've often had Naraman's Oriharami, so this time
This time, I had the Nakadarare.
The aroma was typical of Naraman, and the taste was a bit refreshing, so it went well with protein sashimi.
Japanese>English
インチキン
I had it with Naraman Origarami, which goes well with any kind of dish, since I had duck hot pot.
It had a slight tingling sensation and a fruity aftertaste that disappeared quickly with a moderate acidity, so it went well with the hot pot and was very tasty.
Japanese>English
インチキン
This year I was able to drink the Arabashiri again.
When I opened the bottle, the aroma was like a golden rhinoceros and the taste was rich, but if I chilled it too much, it didn't have much of an aftertaste, but if I went back to room temperature, the aftertaste became stronger and more delicious.
Japanese>English