コジコジ
Great fruity aroma. Full-bodied. The tangy taste at the end is dry, I guess.
Japanese>English
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コジコジ
No tanginess, firm but easy to drink. Not heavy, but light. Slightly bitter aftertaste.
Japanese>English
コジコジ
Piquant, firm and full-bodied, with a good balance of bitterness, acidity and sweetness. It disappears nicely. Delicious.
Japanese>English
あられ
At MAEN, a sake pairing restaurant in Ebisu, Tokyo, I had a shocking encounter with jasmine tea.
I had the shocking encounter of having it with jasmine tea.
I wish I had taken a picture of it with the contents inside 😂.
It's a beautiful rosé with depth 🍷 The aroma is a bit medicinal 💊.
The taste is like a red wine like grape juice.
The taste is like a red wine like grape juice and combined with the aroma it has a taste and flavor that I have never had before 💖.
There are many ways to drink it, but warming it up makes it easy to drink without any sharpness.
I enjoyed it with beef and pork dishes that were as rich in flavor as the red wine 🐍.
I had it with beef and pork dishes 🍖🍖.
Japanese>English
Azumaichi山田錦 純米酒 生酒
kiyo
It has a gentle sweet aroma with a hint of rice, without the roughness of a raw sake.
It has little alcohol attack and is easy to drink smoothly.
I like it😍.
Japanese>English
NabeshimaBlossoms Moon 純米吟醸
kiyo
I like it clean and clear😊.
I'm curious what the mouth opening was like since it was the last one 🤔.
Japanese>English
コジコジ
The estery aroma and bitterness on the palate spread quickly and disappear quickly.
Japanese>English
コジコジ
It has an aroma of alcohol, a mouthfeel like matured sake, and a dry taste (though it lingers a little). It should be drunk chilled. Tokushima Yamadanishiki 40
Japanese>English
コジコジ
The watery mouthfeel, umami and bitterness spread to the palate and quickly disappear. Nabeshima is still good.
Japanese>English
shitakke
Cool sake with a "sharp sweetness"! When you put it in your mouth, it has a strong acidity and a refreshing impression. It seems to have a sharp sweetness, but it does not end there, and the aftertaste continues gradually. It is a delicious sake with enough umami to keep you going.
Japanese>English
Okuharima山廃純米 山田錦八割磨き 生酒 H28BY
まつちよ
Yamahai Yamadanishiki from Okuharima.
I had a drink at Ginza Kimishimaya because they were serving an aged Okuharima sake (leftover?). I have drunk it 🍶.
The first aroma is of steamed rice with a hint of mirin (sweet sake).
When you put it in your mouth, it has a hint of sweetness and plenty of matured umami.
It is dry and has a clear taste for an 80% polished sake.
Except for the mirin flavor in the first sip, I didn't notice any other peculiarities.
I think it would be better if it were warmed up 🤔.
It was delicious 🍶.
Japanese>English
金の井川口納豆 特別純米酒 ササニシキ
kiyo
It comes in quickly, but has a gentle aftertaste. There is a slight sweetness and acidity, and it has a pleasant aftertaste.
Japanese>English
hidekitakako
As everyone says, it is easy to drink; the great thing about this sake is that the umami and sweetness are not too strong, but rather smooth and understated. Furthermore, the acidity and the shwashiness add complexity to the taste without being overpowering. The life of this sake lies in its strange balance in which all the elements are not too assertive. Sweet sake is nowadays enjoyed as the opposite of light and dry sake, but there are some breweries that call their sake "umakuchi" and do not mind bringing the sweetness of miscellaneous flavors to the forefront. However, there are some breweries that call their sake "umaguchi" but do not hesitate to put the sweetness of the miscellaneous flavors to the forefront. I take my hat off to the imagination of the brewer who imagined and created this flavor.
Japanese>English
ヒロ
Home drinking.
The brewer of the Izumihashi Sake Brewery came to sell his products.
He said ❗️ that the rice fields where summer yago grows can produce good sake rice. As one would expect from a brewery that owns its own rice fields, he is very knowledgeable 😳.
After hearing all about it, I decided to buy at least a 300ml bottle.
The color is nigori. There are some rice grains in it.
The aroma is slightly alcoholic.
The mouthfeel is slightly carbonated. A distinct crackling sensation 🫧✨.
Taste is almost no sweetness, with ample rice 🌾 flavor.
Bitter aftertaste enhances the umami. ⤴️
The sake is straight at the rice and you can enjoy the umami of the rice🍶.
Japanese>English
ヒロ
Drinking outside.
A light drink on the go 😄
100% Yamadanishiki from Yoshikawa, Hyogo Prefecture, Special A district
The color is clear and transparent.
The aroma is sweet and sour. The image is like an apricot.
The color is white like grapefruit juice, but no rice grains are visible.
The mouthfeel is moist and soft, and the taste is gently sweet. It was not as sweet as expected.
The aftertaste is sour and slightly bitter.
The overall harmony of the sake is wonderful, with a variety of flavors 🍶.
Japanese>English
高橋 正人
Sweet, not at all spicy
Light, very low effervescence
Japanese>English
Wataya綿屋倶楽部 純米生原酒
kiyo
It is fresh, extractive, crisp, and refreshing, as is typical of new sake.
Japanese>English
Shinkame純米しぼりたて生酒
kiyo
It is characterized by the unique aroma of new sake and a "gusto" strong flavor.
Japanese>English
Kobayashi K
Standing drink. It was a delicious, crisp, slightly sweet sake with a carbonated taste.
Japanese>English
中塚龍雄
A dense, sweet style typical of Mimuro cedar. It has a strong sweet flavor without the harshness of alcohol, and the alcohol content is rather low at 15 degrees. It is a recognition that some sake can be this good even if it is not a pure sake.
Japanese>English