Aramasaヴィリジアンラベル
ばび
Shinsei Colors likes this or ash.
Sourness and a hint of sweetness
13% alcohol by volume
100% Miyamanishiki
Polishing ratio: Koji rice 50%, Kake rice 55
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
disry
I opened the bottle a little after noon, and while I was drunk and out of it, I heard an emergency earthquake alarm. I sobered up at once by confirming the situation in my hometown of Hokuriku and the safety of my parents who live there.
The damage in my hometown does not seem to be too serious, and both my parents are safe. I pray from the bottom of my heart for the safety of everyone affected by this cold winter.
This No. 6 is one that I bought almost a year ago, but had failed to open. The aroma is just a little bit aged, but it has a nice scent of citrus and lactic acid. Surprisingly, the gasiness was still there.
The sweetness is mild and the acidity is quite strong. After a quick kick, a gentle sweetness lingers in the aftertaste.
It has been a long time since I had tasted No. 6, but I think it tastes even better when drunk before its expiration date. If only I could find the courage to open it.
Japanese>English
ジェイ&ノビィ
Happy New Year, DISRY 🌅 and best wishes for the new year 😌.
I am glad that everyone in your family home is safe. I pray for the return of peace and quiet.
No.6 home drinking is our dream 🤩.
Japanese>English
disry
Happy New Year, Jay & Nobby! 🎍
It's been a crazy New Year's. I can only endure it, but I hope I can at least support my parents. I wonder when I can drink No.6 next 😅...
Japanese>English
maitoku
My favorite sake brewery these days. Light nigori with a pleasantly moderate sweetness. It was a perfect match with squid and radish.
Japanese>English
フニャコ
2023/11
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
フニャコ
2023/9
URUさけ｜生酛好き🌾
Rice (producing region): 100% Akita Sake Komachi
Yeast: Kyokai No. 6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Akita Sake Komachi
Yeast: Kyokai No. 6
Rice polishing ratio (%): 88
Alc(degree): 13
Japanese>English
maitoku
It is 13% alcohol, slightly sparkling, sweet and sour and charming.
We visited Yoshida Sake Brewery last July and were politely greeted by the chairman and his wife. There is also a swallow's nest, and I wonder if the picture on this label is of the swallows that come every year.
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Kyokai Shinko (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 66
Alc(degree): 13
Japanese>English
ポンちゃん
Hello 🌾, Kohada|Namaishige lover ☔!
I see you already drank this month's hanpukai!
Japanese>English
URUさけ｜生酛好き🌾
Ponchan, good evening! I received it yesterday and it was for my records😅
I drank the extra dark one today 🍶It was like calpis soda (will you be offended?) with the acidity and sweetness of Shinsei plus a slight fizz! I was impressed by its acidity, sweetness, and slight fizz!
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Sake-komachi (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 45
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
I won the lottery for the distribution 👏.
Rice (production area): 100% Akita Sake Komachi (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
I won the lottery for the distribution 👏.
Rice: 100% Shokai Shinko (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 50
Alc(degree): 13
Japanese>English
ポンちゃん
Kohada|Kohada likes to use the sake yeast 🌾, congrats on your win 🎉!
Cosmos Spark is delicious! Looking forward to two more 😊👍
Japanese>English
URUさけ｜生酛好き🌾
Thank you, Pon-chan! That means you won too 👏 Congratulations! I got this one right away.
Japanese>English
フニャコ
2023/6
disry
On the last day of GW, we chose Sogape.
The usual grape aroma, but this time with a very impressive lactic acid aroma that is very strong. Maybe the best aroma of this season's Sogape. No gassiness.
Sweetness is rather moderate. The acidity is strong but outstandingly refreshing.
After the acidity quickly snaps, the wine finishes with a bit of bitterness. The aftertaste is short.
This Sogape is also quite tasty. It does not have a matured aroma, and its refreshing acidity makes it easy to drink.
The rest of the stock is Sisu Normal and Riazake Naturel 70, which I must finish by the end of May.
Japanese>English
disry
The Sogape label instructed us to drink it by the end of May, and we chose Trois because we had to start drinking it soon.
Nice aroma. The aroma of grape and a sense of maturity. The strength is just right. No gassiness.
The sweetness is firm and the acidity is more firm. The acidity spreads on the tongue and is just the way I like it.
The sourness continues until the end, and of course, the sourness lingers. The reason why I don't feel bad about it at all may be because it has little bitterness.
This is the third bottle of Sogape this season. To put it crudely, No. 6 is bitter, No. 1 is sweet, and No. 3 is sour. So far, I think I like No. 3 the best.
Japanese>English
disry
This is my first time in Jiran. I've been seeing them a lot since last year or so, but I'm surprised they're so popular now.
The aroma is modest, with just a hint of lactic acidity. It has a gentle gaseous taste.
The sweetness is moderate, and the acidity is crisp as rumored, which I like. The acidity is quite strong.
After the acidity, it finishes with a bitter taste that is not too strong. It is refreshing and crisp, but also powerful.
It is a dry sake with a strong acidity, which is exactly what I like these days. It's good. I want to support this sake in the future. ❗️
Japanese>English
Manta
Hello disry ^ ^
Congratulations on your first flying lran 🎉.
Hiran is becoming more and more popular 👍.
I drank this kanraku myself after a long time of flying lang and it's delicious ✨.
I'd like to drink other Hiran too: ✌️
Japanese>English
ポンちゃん
Hi disry ☔.
Congratulations on your first flying luan 🎉I haven't had kagura but it's delicious! I haven't had it at home yet so I want to savor it slowly 😌.
Japanese>English
こぞう
Mr. DISRY.
Good evening....first time here!
I'm always looking at you! Congratulations on your first flying lamb 🎉 It's delicious, I have a bottle waiting in my fridge, but I'm wondering when I should open it😁.
Japanese>English
disry
Good evening Manta 🌇.
Thank you 😊
I'm drinking Kagura again right now for my dinner 🍶.
So this was an oriented one 😅.
Japanese>English
disry
Good evening, Ponchan 🌝.
Thank you 😀
Kagura is delicious 😋.
I'll have to keep up with it 😤.
Japanese>English
disry
Good evening, kozo 🌕.
Thank you 🙏.
I knew that Hiran is very popular 😮.
It tastes wonderful, so stay tuned: ‼️
Japanese>English
disry
The other day, I went to a certain liquor store for the first time in a while and discovered Shinsei! When I took it to the cash register with great enthusiasm, I was surprised to find a receipt for the previous month. Do you need the receipt of the previous month? I cried...
I read a rumor somewhere that they reduce the number of bottles sold if there is too much resale, but I wonder if that's the reason... I'll get myself together and open my stock of new politics!
It's been a while since I've had ecru. And it's directly pumped. Just by putting my nose close to the cup, I could smell the aroma. When I sipped it, I found strong muscat, citrus, and my favorite cemedine aroma. I don't remember Niimasa having such a strong aroma. The gasiness is weak.
The sweetness is moderate and the acidity is quite strong. The acidity is quite rough.
After the acidity, the astringency or almost bitterness comes in strong. It is very drinkable.
Maybe it's because it's been a while since I've had a Niimasa, or maybe it's because it's straight from the brewery's own brewery, but it's quite stimulating and powerful.
Japanese>English
disry
I wasn't sure whether to choose a wine today, but I was impressed with the acidity of the Tobitein I had been drinking yesterday, so I chose this one with a strong acidity today as well!
The aroma is hard to describe, but it has a strong rummy flavor, so I wonder if it is a capsule type? Whatever it is, it has a nice aroma. The gasiness is weak.
On the first day, the cued acidity was in the foreground, but on the third day, the acidity became milder and changed to a nice balance with the sweetness.
In the latter half of the day, the sourness changes to a slight bitterness, and it is crisp and sharp. I realized that this sharpness is a good thing about low alcohol.
Akabu is great in spring, summer, fall, and winter. I am concerned that it has become a bit hard to find recently.
Japanese>English
えりりん
Holy disry, konbanhar!
I'm waiting to open it during Hanami 🌸
AKABU is so popular 😳✨
Japanese>English
disry
Good evening, Eirin-san 🌕.
I think it would go perfectly with hanami 😲 ❗️🌸
I've been seeing a lot of Red Takeshi pop up lately with a limit of one per person 😲.
I must buy it while I can. ‼️
Japanese>English