Yoshiki｜生酛好き🌾
Rice (Origin): 100% Omachi (Okayama Prefecture)
Yeast: Kyokai 1601
Rice polishing ratio (%): 50
Alc(degree): 16
Sake degree: +1
Acidity: 1.5
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
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disry
Last year I missed out on buying and could not drink Hana-Kun, but this year I got it in full force.
Sweet yogurt-like aroma. Melon🍈 aroma follows. The gasiness is also quite strong, which is even better.
The sweetness comes first but does not linger. The acidity that follows has a strong attack. Very juicy sweet and sour.
Finishes with a slight bitterness on the tongue with a sizzling sensation.
Sweet and sour melon delicious schwarz yogurt sake. Easy to drink, easy to pair with food, nothing to speak of...well worth the year's wait!
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: Takane-Nishiki (Niigata Prefecture)
Yeast: Niigata S9 yeast
Rice polishing ratio (%): 60
Alc(degree): 15
Sake Degree: 15
Acidity
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): 100% dewy leaf wind (produced in Nara, Japan)
Yeast: Purity ratio (%): 80
Rice polishing ratio (%): 80
Alc (degree): 16
Sake Degree: 16
Acidity
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (origin): Yamada Nishiki
Yeast.
Refined rice amalgamation(%): 50
alc(degree): 15
Japanese-style sake degree.
Acidity.
Chinese>English
Yoshiki｜生酛好き🌾
Rice Source : Koji: Yamadanishiki, Kake: Toyobai rice (produced in Hirosaki City, Aomori Prefecture)
Yeast : Brewer's yeast
Rice polishing ratio (%): 49
Alc(degree): 15
Sake degree: +1 to +2
Acidity: 1.4 to 1.5
Japanese>English
disry
I really wanted to drink this sake, so I went around to various places, but they were already sold out. I gave up halfway and asked Mr. Mizuhashi, but he said it hadn't come in yet. The next week, we went back and got it safely.
I took a sip and felt like my hard work had been rewarded. The aroma is very nice, with an intense melon that is typical of Sharaku. Although it is weak, there is also a sense of gas.
A refreshing sourness comes first. This is followed by a gentle sweetness. This sweetness is characteristic.
In the aftertaste, the sweetness continues gently and finishes while leaving a delicious taste.
This is one of the top class of this season so far. It was also available in Origari-2, so I have to get it before it runs out.
Japanese>English
disry
I think this might be the first time I've ever bought and drank one, crop.
The aroma is lychee and apple. It is indeed fruity.
Freshly opened, the sweetness and sourness are moderate. Somehow, I have a feeling that it will open later.
In the aftertaste, you can feel the bitterness, and then it quickly disappears.
It is fruity and can be enjoyed alone. It is also excellent with food because it is refreshing. It's very talented.
Japanese>English
T.KISO
Hello disry, good evening 😄.
I strongly agree with the last sentence, "He is a genius" 🤣️.
I think Uchiyama-san is not a genius, but a genius is the right word for him👍.
Japanese>English
disry
T.KISO, sorry for the late reply🙏
I'm not sure what to make of it, but I'm sure it'll be great. I'm not sure what to say.
Japanese>English
disry
This is the fifth bottle of Mimuro Sugi during the Nigori Sake Fortification Week. The fact that it is oregarashi is a charm.
The aroma is citrus and lactic acid. Sometimes there is a nice peach-like aroma. There is also a weak sense of gas.
You can feel the sweetness and sourness, but it is quite crisp.
The aftertaste is quite short. By the time you notice the sweet and sour bitterness, it's gone. I think it is the factor of the crispness.
This sake has a good aroma and taste, and is very easy to drink. However, personally, I would have liked a little more richness and umami.
Japanese>English
MidorikawaCask Collection マスターブリュワーズセレクト
disry
This is one that I bought as a tug of war because I wanted the Sagami I posted the other day. What a surprise, 4,000 yen.
The aroma is completely whiskey. The rich aroma of the barrel goes through the nose. It smells much better than cheap whiskey.
It has just the right amount of sweetness and sourness to match the aroma. It is as if the taste enhances the aroma without disturbing it.
The aftertaste is very alcoholic, but it doesn't bother me that much because I feel like I'm drinking whiskey.
The way I drink it, I feel like I'm chivying, which is strange. But the most surprising thing is that it is a very tasty food wine. I can't help but proceed with dinner.
At first I thought I'd been cheated out of something terrible, but I'm glad I bought it!
Japanese>English
あねさん
Good evening! I'm sure you'll be very happy with the tuck-ins.
I bought the Zenchidori from the same brewery for the sake of the sake! But it's too expensive to buy on its own😅.
Japanese>English
disry
Ane-san, good evening🌙
Yes, this was a great deal. I don't think I'd buy something this expensive if I didn't have to pay for it. I'm sure you'll love it.
Japanese>English
sato
Good evening, I see you've been drinking!
I still have it lying in the fridge, but it looks quite promising!
But it's an unexpected drink, not like Midorikawa.
Japanese>English
disry
Good evening, sato-san!
Actually, this is my first Midorikawa... 😅
Somehow I knew it would be different from the usual Midorikawa, but to begin with it's different from regular sake, so I feel like I've met a rare and precious sake 😆.
Japanese>English
disry
This is a representative of the sake that you can't find in many liquor stores in Tokyo. My partner's sake was on sale for 4,000 yen, but I thought to myself, "If I don't buy it here, when will I buy it? (A little exaggerated).
And now I'm convinced that I made the right decision. This sake is very good.
When you take a sip, you get a rich aroma of rice and a little bit of muscat. There is also a sense of gas.
You can feel the sweetness strongly, but it is not persistent. Is it because the sourness is lurking behind the sweetness?
The aftertaste is a slight bitterness and a slight sourness. The fact that the sweetness does not linger persistently may be the reason why you feel this sake is exquisitely balanced.
This is a good sake.
Japanese>English
kino.
Good evening, disry!
I actually have this one waiting in my fridge too✨.
I've been keeping it so long that I forgot when to drink it 😅.
I'd like to open a bottle soon✨ Looking forward to it!
Japanese>English
disry
Good morning kino.☀☀☀.
I drank too much yesterday and fell asleep😅.
It's a magical drink that you can't stop drinking once you start 😱.
Enjoy it 👍.
Japanese>English
disry
As you may have heard, I got a four-pack of Hanaup. I'm not in an environment where I can buy an ikkasu bottle, so this is my first hanayup.
I'd heard it was fruity, but I was right. It's like an apple, or something like a flower.
The flavor is sweet. The sourness is not felt so much.
The aftertaste is bitterness that remains on the tongue slightly.
On the first day, it is dry and a little lacking.
Japanese>English
kino.
Good morning, disry!
Hana oup 4 pots! I bought one myself 👍.
I can't afford a bottle myself so I'm very grateful ✨.
I'm looking forward to opening the bottle 😆.
Japanese>English
disry
Hello, kino.😁.
It's the quadruple bottle you've been waiting for! Hoping this becomes a series! 👍
Japanese>English
disry
From the name and appearance, you'd expect the sweetness to come out in full force, but it's surprisingly gentle and sweet.
It has an apple-like aroma. It's not so fruity, but it is gorgeous.
There is a good balance between sweetness and sourness. However, it doesn't last long, so it's a bit lacking.
And soon, the bitterness appears. The aftertaste is almost filled with bitterness. It is not weak.
Maybe if I let it sit for a bit, the sweet emotions will come out. I'll drink it over the next few days.
Day 3, the bitterness has diminished and it's much easier to drink.
Day 4, the balance of sweet-sour-bittersweet has improved while the lingering alcoholiness has increased. Overall, it's milder, so maybe a lower alcohol would have been a little closer to my liking.
Japanese>English
Maa.
Good morning, disry😃.
It's a lovely bottle.
5,000,000 stones in English makes it twice as fashionable😁.
Japanese>English
disry
Thank you Maa. for your comment ☺️.
It's so hard to input the alphabet 5 million stones 😅.
Japanese>English
disry
At Roppongi SAKE MIZUHASHI. (I couldn't check in -> I could)
This is my second bottle of Akaiwa Omachi this season. I wanted to drink my partner's Bizen Omachi, but when I dropped by, I found Akaiwa Omachi, which is one of my top five this season, and bought it immediately.
As always, it has a light gassy feel and a pleasant fruity aroma like melon or lychee.
The sweetness and sourness are moderate, and this time I can feel the umami more strongly, perhaps because it has been a long time since it was produced in April, but I feel that the umami has increased, although the freshness has subsided.
The aftertaste is slightly acidic, followed by a mildly bitter taste. Again, it is pleasant.
It was a successful refill.
Japanese>English