Timeline
だいすけEiko Fuji after a long time.
I used to drink a lot when I was a student and I miss it.
First, a sip.
The ginjo aroma is subtle from the lips to the tip of the tongue.
The floral aroma spreads in the mouth in a short time as it permeates the tongue.
A tangy stimulation is left on the tongue with a strong raw taste.
The lingering aroma does not cling persistently to the palate, but disappears at just the right moment.
The coolness of 16.4 degrees does not make you feel the temperature.
It makes you want more and more while drinking.
This may be the first time in my history that I have had a sake with such a high degree of perfection.
Thoughts.
Mmmm! だいすけThis year we started with Tateno River!
The moment you put it in your mouth, it has a refreshing mouthfeel reminiscent of Mogami River.
The first touch is refreshing, the aroma comes in softly, and the mouthfeel is mild.
The modest ginjo aroma quickly disappears from the nose, leaving you wanting another sip.
The image is that of a refined and beautiful sake.
It might be good in a wine glass 🙆. だいすけThe taste of amino acids and acidity are well balanced in this sake.
The aroma is not that strong, but it has a solid and profound feeling.
It is a good sake to enjoy at the end of the year with the scenery of Shonai in mind. へろ８Sweet and sour 🍶, sweeter and stronger.
Too sweet for me personally🥲.
Alcohol content: 15
Sake degree: -5
Acidity: 1.3
Amino acidity: 0.9
Rice polishing ratio: 55
Opened on the second day.
The sweetness seems to have settled down and the balance of sweet and sour has become more balanced and easier to drink 🤗.
3rd day after opening the bottle
The sweetness immediately after opening the bottle is gone, and the acidity is maintained, transforming into a very tasty sake.
Repeat purchase confirmed👍 へろ８This is a sake from the liquor store's hanpukai.
It has a muscat-like sweetness and acidity, and finishes not with bitterness, but with sweetness again.
The sweetness is not too sweet, and the refreshing sweetness makes it a very tasty sake that is easy to drink even without a side dish.
Alcohol level: 14.5
Yeast used: Yeast No. 1401 へろ８It is a liquor store's hanpukai sake.
No smell.
The first sip immediately after opening the bottle showed a sweet taste like ripe melon🍈 followed by a moderate sourness and bitterness.
As you continue drinking, your mouth is filled with bitterness, but it is not unpleasant.
Alcohol content: 14%.
Rice polishing ratio: 65
Rice used: 100% Shizuoka Prefecture grown 2038
Yeast used: Shizuoka yeast へろ８Sake shop's hanpukai 🍶.
When served by itself, the unique sourness of the yeast yeast yeast is very pronounced and sour.
Yesterday, I had it while eating champon noodles, and I felt sweetness rather than sourness, so I thought it was easy to drink!
Alcohol content: 15%.
Rice polishing ratio: 60
Yeast used: Kyokai No. 701
Malted Rice type used: Roots36, yellow malted rice for shochu へろ８It's sake from the liquor store's hanpukai!
This is my first time drinking Nichinichi!
It contains carbon dioxide gas from the fermentation process, so when I opened the bottle, there was a popping sound and the glass was full of carbonated particles!
According to the liquor store lady in May, the best time to drink this sake is in July if it is kept at room temperature, but we had it a month later.
The spiciness spread on the palate.
After opening the bottle, we were told that it should be kept refrigerated standing up, so we immediately put it in the refrigerator!
Alcohol content: 12 degrees Celsius
Rice: 100% Hozu produced in the Kikuchi River basin, Kumamoto Prefecture へろ８This is my first time drinking Kutouryuu.
I bought it at a liquor store after seeing a pop-up that said it was good chilled or heated.
When I got home and looked at the label, I realized it was an alcoholic sake, which I don't like. ⤵️
When I drank it, I didn't mind so much!
I didn't notice any of the nasally alcohol smell I had tasted 40 years ago!
Alcohol content: 15%.
Sake degree: +3
Rice polishing ratio: 65
Rice used: Fukui rice へろ８It's a sake from the liquor store's hanpukai.
Immediately after opening the bottle, it is just sour.
As the temperature rises, you can taste the sweetness.
I think it is a perfect sake for hot days!
I have never had such a sour kijoshu before!
It was delicious!
Alcohol level: 13%.
Rice Polishing Ratio: 50% for Koji rice, 60% for Kake rice
Rice used: 100% Yamadanishiki (Domaine Sakura) へろ８This sake is from the liquor store's hanpukai.
It is a refreshing sake with just the right amount of acidity.
It is the perfect sake to drink in a hot room after taking a bath.
It is not too sweet, nor does it have a strong bitterness.
The label is a cool red with 🐉 embossed on it😍.
Alcohol content: 16%.
Polishing ratio: 60
Rice used: Hachitan-Nishiki produced in Hiroshima Prefecture
Yeast used: Kurazuki yeast へろ８When I went to pick up my hanpukai sake, I couldn't resist.
It is an excellent sake with excellent costa...
The acidity is not so strong, but the sweetness is followed by bitterness that finishes off the taste.
Personally, I think the bitterness prevails if you drink it without any accompaniments.
Alcohol level: 15
Rice polishing ratio: 50% for Koji rice, 55% for Kake rice へろ８I was attracted by the label and bought this sake on impulse because of the hot weather.
Immediately after opening the bottle, it was sourness > bitterness > sweetness, but after a while it changed to bitterness > sweetness > sourness.
I thought the bitterness remained a little.
Alcohol level: 15 degrees Celsius
Rice polishing ratio: Kake rice 55%, Koji rice 50%.
Rice used: Yamadanishiki
May 5th
The 2nd day after opening the bottle
Sweetness>Sourness>Bitterness and it seems to be easier to drink. みかん2023 For the record
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