Timeline
なまころFrozen Sake
It is served after it has thawed to a sorbet-like state.
First of all, it tastes like a strong sake with a high alcohol content. It has a strong acidity and a moderate sweetness.
As it gradually melts and becomes more liquid, it becomes fresher and more vibrant.
After it has almost completely melted, the sake is fresh, yet full-bodied and authentic. なまころI had thought that Hiroshima sake might have a bit of an edginess like old-fashioned sake, but this sake has a refreshing taste that breaks through such preconceptions.
I think it is well-balanced and goes well with anything. なまころDelicious as always 😋.
Peach extract rather than sake 🍑.
It is a sake to be enjoyed on its own, like enjoying fruit, rather than to be paired with food 🍶.
Lush, fresh and more than a sake 😊. なまころI have had this sake before, but today I drank it right after opening the bottle.
The mouthfeel has a very firm sweetness. The aftertaste is not too sweet with a moderate acidity.
It is a sake where the umami of the rice can be fully appreciated. なまころThe slightly lower alcohol content of 12.5 degrees makes it easy to drink, and the sake is well-balanced and of high quality.
This Garakudai series, all of them are delicious and may be hidden masterpieces: ☺️ なまころSmoother drinking than other Gagakuyo.
Very well balanced, like drinking water. Definitely a delicious sake 🍶😋.
Recommended ❤️ なまころIt has a relatively balanced taste, as one would expect from a Kochi sake with a dry taste.
It has no cloying taste and is easy to drink, so you can easily finish it. なまころA sake I was honestly disappointed in after drinking it at an izakaya in Toyama previously.
Today, I came across an unopened bottle of Katsikoma at an izakaya and ordered it again, thinking that my impression would be different if it had just been opened.
The result was...
It has an unusual taste, with a strong umami and sweetness on the palate, but with a clean aftertaste.
This clean aftertaste is common in dry sake, but it is rare in such sweet umami sake.
It depends on one's taste, but if you want to make a sake with a clean aftertaste to match the fish from Toyama, it would have been better to make it dry from the start to give it a more solid direction.
It is a niche flavor, in my opinion. なまころThere is a fresh acidity in the mouthfeel, but soon after, umami and sweetness are well pronounced.
There was no mention of junmai, etc., but the taste is clearly of high quality.
Recommended: ☺️ なまころIt has a solid sweetness based on a firm acidity that is not too overbearing, with a strong umami aftertaste.
It tastes like the royal road of sake. なまころIt has a very firm umami and sweetness.
Compared to Yamadanishiki, it has a fuller, fuller taste.
It has no fresh acidity, but the sweetness of the rice makes you drink it.
Delicious 😋. なまころFresh acidity, rice flavor and sweetness are pleasant.
It's been more than 3 weeks since the bottle was opened, so the flavor is a bit off, but I'm happy to drink this as much as I can: ❤️ なまころIt may be acidic in nature, but it tastes unpleasant with advanced oxidation.
Since it is summer, it is likely to be oxidized easily after the bottle is opened. なまころThe balance between sweetness and acidity is very good.
The impression is that the flavor of the rice is fully expressed.
It has a rich and mellow flavor and is good for a strong-tasting entrée👍. なまころThe sweetness of nama-shu can be felt, but it is slightly acidic.
The sake has been opened and oxidized slightly, so in addition to the original sourness, I also feel a little unpleasant acidity.
To be honest, it's not very good. なまころThe taste is soft and full, reminiscent of melted snow. It has a sweetness with a touch of acidity, making it a versatile all-around food sake. なまころThe taste is light, soft, and slightly sweet. It has a slightly rich flavor due to the fact that it is made from jusui (10-water).
It is an excellent sake that goes well with any meal and seems to be popular with the ladies.
If you see this sake at a liquor store, you should buy it without hesitation and keep it at home.
Incidentally, I drank a sake of the same brand before, but it tasted completely different, perhaps due to different storage conditions after opening the bottle. ma-ki-Good evening, Mr. Namakoro.
I had this sake for the first time this year and I couldn't believe it ✨.
However, I wasn't sure about my memory of drinking it with the last drink of the night out, so I stocked up on it for drinking at home 🎵. なまころThe taste is very close to "Atago no Matsu" which I drank before. (Of course...).
Well-balanced, clear, and with a strong rice flavor, it gives the impression that the sake is very well made. なまころIt has a balance of sweetness, acidity, and umami, but the acidity and umami are a little stronger. Although it is a pure sake, it does not have that much sweetness, and the alcohol content of 18% makes it very drinkable.
It has a nice unpolished, rustic feel to it.
It seems to go well with horse mackerel namenro.
なまころI sense a sourness that is not strong, but this may be due to oxidation caused by the fact that the bottle has been open for a while.
It has a hint of sweetness and flavor, but the impression is a bit blurred, and honestly, I don't think it is that good.
As I mentioned above, I think this is probably due to the effects of participation in the hot weather.
If you are going to drink it at an izakaya during this season, it would be better to drink it from a bottle that has a high level of liquid and has not been opened long time ago. 🙆🏻 RecommendedContentsSectionView.title
