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 🍶.
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.
I came to Tokyo Station in a tipsy mood to do some evening shopping and pick up my family, but they were still in the middle of shopping and seemed to be waiting for me, so I went here to have a tenkagashi (a Japanese sake made of frog).
Shinsei PrivateLAB Tenagaru 2022
We haven't been able to find Tenkaeru this year, so it's nice to be able to get it at a kaku-uchi (corner bar)!
I would have liked to see a big storm when the bottle was opened, but the bottle was already opened (T_T).
The latest Amanagashi has a clear taste and there is a little bit of oriole in the glass, but it has a dry feel due to the foaming and is easy to drink in a heat wave like today!
Rice polishing ratio: 60% (100% sake brewing rice)
Alcohol content: 9 degrees Celsius
Rice used: 100% Yamadanishiki
Rice polishing ratio: 55
Alcohol level: 15
It has a perfect balance of gentle sweetness and acidity.
It is a perfect complement to food as a mealtime sake. As it was the last sake, it seems to have mellowed over time since it was opened.
Rice used: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio 55
Alcohol 15-16%.
Slightly caramelized aroma, the power of the liquid can be felt in the mouth. The lingering taste lingers pleasantly on both sides of the tongue. The rich acidic flavor is perfect as a food sake.
Ingredients Gohyakumangoku (Fukushima Prefecture)
Rice polishing ratio 50%.
Alcohol 16%.
Sake degree 1 degree
Acidity 1.7 degrees
It has a gentle mouthfeel and a banana-like fruity sweetness,
The sweetness is like the fruitiness of bananas, and it goes down your throat with elegance.
It is in the middle of everything, or rather, it is exquisitely balanced.
Rice: Omachi
Polishing ratio 58
Alcohol 17%.
Sake degree: Undisclosed
Acidity Not disclosed
It has a fresh, fruity, green-apple-like aroma on the nose.
It is so pleasant that you want to keep smelling it.
It has a fresh taste with a refreshing throat that is typical of nama-shu and a firm flavor unique to Omachi rice, and you will never get tired of drinking it.
It was brewed while listening to Beethoven's piano sonata during fermentation. It gives the impression of being powerful, but with a balance of full flavor and gentle acidity, I thought it was a bottle that I would never get tired of. I would like to drink it again😊.
It is dry and strong on the palate, but has a refreshing aftertaste. Sake rice is Aiyama or something like that. Slightly cloudy color. Aizan drinking comparison set at Ginza Kimishimaya.
Ganki-no-1 is said to be the first ganki to be introduced to the world.
When you sip it, you will feel the crystal clear brewing water, but later you will be pleasantly surprised by the three-dimensional acidity and lingering umami flavor. You will not get tired of drinking it.
It has a gourd-like aroma, is quite leesy and fizzy in the mouth, and has a good balance of acidity and sweetness, with a full-bodied or umami aftertaste.
