インチキン
It has a strong aroma and a lingering taste like hiyaoroshi sake, and because of its strong flavor, it was very delicious with chicken with sansho (Japanese pepper).
For some reason, it also went well with whipped cream...
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
インチキン
It is a junmai hiyaoroshi, but it does not have a heavy richness.
The taste lingers and comes through at the end, and it went very well with the Hiyorasu sashimi.
Japanese>English
インチキン
The fragrance of Uguisu in the garden has been subdued recently, but just like last year, the unique fragrance of Uguisu was strong, and the rich, thick flavor was like an autumnal sake.
We enjoyed it with horse sashimi.
Japanese>English
インチキン
It is already hiyaoroshi season.
This year's Garden of Uguisu still has the same unobtrusive aroma and flavor, but the hiyaoroshi has a rounder, rounder, richer flavor.
Japanese>English
インチキン
It has a crisp, dry taste with a white wine-like acidity, as is typical of No. 6 yeast, and although there were no snacks, it was very good both as a mealtime drink and as a stand-alone sake.
It was also delicious with a sprinkle of cilantro.
Japanese>English
インチキン
The aroma and taste of the unfiltered, unfiltered, raw sake, with the refreshing sweetness of nigori (nigori), matched perfectly with the sweetness of the sea urchin, creating a marriage that I have not had in a long time.
It was a great learning experience for me as I had never tried a pairing of both sweetnesses like this.
Japanese>English
インチキン
In summer, sparkling wine is increasing. Among them, we often have Ganki when we have a chance.
When we open the bottle a little at a time, the aroma, sweetness, and lingering bitterness are moderate, and the balance of aroma, taste, and aftertaste is very good.
Japanese>English
インチキン
It has a fresh aroma and a summery sake-like flavor, but the taste is a little stronger and lingers with a lingering scent of Japanese bush warbler.
This time, we enjoyed it on its own to enjoy the aroma.
Japanese>English
インチキン
I opened the bottle a little at a time since it is an active nigori.
It was a little sweeter than last year's sake, but the volume and bitterness were not so bitter, and it tasted just as good on its own as last year's.
Japanese>English
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
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