SakenowaRecord your sake experiences and discover your favorites
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flos_lingua_est
The previous sake I drank from Oyataka Shuzo was Shoryu Horai Kimoto Jungin Omachi and Zanzou Horai Dry Junmai, which was a ridiculously dry and dry one. I had been curious about this one for a while, so I took the plunge and bought a bottle to try.
The aroma was just as the label said, with a refined and juicy fruity aroma like LaFrance. The aroma is very delicious.
I had expected it to have a punchier flavor, but in fact it was soft and mellow, not at all to heavy at all.
The elegant fruity and lush impression is refreshing all the way through. I think it is more accurate to call it dry than dry. It is a strange sake that does not give the impression of being light because it has a strong umami flavor.
What is this humble addictiveness?
Frankly speaking, it can be paired with just about any kind of food, and the unusually wide range of foods it can be paired with is comparable to Seibu's Genda. I am sure there is something that goes with it absolutely, but it is more difficult to find something that doesn't go with it relatively than to find something that does.
Compared to the previous two, this one has less umami and punch, but it has a better sense of balance and a gentler feel on the tongue. For drinking a bottle of this wine, the slow deterioration and the feeling of never getting tired of it are unexpectedly important. It's not so subtle, but it's secretly impressive.
Japanese>English
りなこ
This girl.
I've had my eye on her for a while.
I was in a hurry to get her home.
I took her home with me.
What's with this fresh feeling?
It reminds me of summer even though it's winter.
It's like a 🍏, like a rum
Slightly carbonated, with a hint of sourness when you bite into it.
but the bitterness comes afterwards and it's very sharp.
Delicious! Super cost-effective: ⭕️
Oh, I'm going to drink too much after all!
Japanese>English
ジェイ&ノビィ
Good evening, Rinako 😃.
I was wondering about Ona-san ‼️ isn't it delicious 🤗
Ona nigorigo is also delicious 😋.
Japanese>English
りなこ
Jay & Nobby, Ona, it mellowed over time and was delicious too! Nigori! I'd love to drink it if I can find it 😃.
Japanese>English
りなこ
It was pickier and spicier than I expected.
I got sore throat after the first sip 🤓 my bad for not anticipating it😅.
I think the sweetness increases and becomes more balanced after about 10 minutes than when it's cold.
I had it with meat, but I think it would go well with white meat fish.
It has a clean aftertaste and not too strong, so I think I might end up drinking too much of it.
I have a feeling I'm going to end up drinking too much of it.
Japanese>English
flos_lingua_est
The relay with the name of the forest, "Wind Forest" from "Brewing Forest" was unintentional and I suddenly noticed it and smiled.
This is my first time to try Rohafu, and while I was torn between 507 and 807, I went with 507 this time because of the encouragement of the word that it is relatively dry. I hope I can buy 807 next time!
The standing aroma is a bit acidic and reminds me of the natural flavors of fruits and vegetables.
The peachy overtones are delicious. There is a sweetness, but it is very elegant and not at all cloying. The slight tangy mouthfeel, typical of Kaze no Mori, is also refreshing!
It is sweet enough to drink by itself without food, yet has enough sharpness and umami to pair with food.
On the third day, the piquancy is gone, but a little sake-like flavor emerges and it is no longer just easy to drink; on the fourth day, it is both easy to drink and sake-like, which I like a lot!
The label on the back says that the opposite of complexity is subtlety, but it seems somewhat strange...but I guess it fits if you think of subtlety as finding the slightest difference in clarity! LOL!
Japanese>English
flos_lingua_est
The only abe I've been drinking lately has been the "abe" series, but it's been a while since I've had a field-specific series. I checked and the last time I drank this series was 2018!
According to the manager, the field specific series itself has a classic sake quality compared to the Abe series, and among them, Noda is made quite dry. It is made with no added yeast, but this season it has a caproic acid-like aroma of muscat and flowers, and it is possible that the yeast from another sake may have gotten mixed in.
The aroma is definitely not Abé-like, but it is a very elegant aroma, and I think it can be enjoyed by all types of people. It has a moderate strength of capsule aroma, and it even makes me nostalgic for the kind of sake I used to like when I first started drinking sake.
It is very beautiful with a sweet flavor that is free of impurities. When the acidity is cut off by the sweetness, the bitterness comes out and disappears.
Personally, I like it when it is well chilled because it tastes better when the capsule character is weak. When I drink it, I pour a little and put the bottle in the refrigerator.
Japanese>English
flos_lingua_est
As it happens, I'm on my 100th brewery review and caught up with the sake I'm drinking now! I took a few months off so it was hard to catch up lol.
Now, the abe. I want to drink Abe soon. My mouth, body, and brain want me to drink Abe. Today, too, I am on my knees to my liver, painfully aware of my weakness in not being able to resist my instincts... and I will have it! I'm going to have it!
Yum, yum!
To tell the truth, I have not been able to distinguish the aroma very well lately... If I were to say "ginjo aroma" in one word, that would be the end of it.... If I had to say, I would say it has a floral, fruity, acidic, and slightly botanical image.
The key point of this sake is its gentle mouthfeel and mild sweetness. In fact, it is not very sweet, but the reason it gives the illusion of being so is because it has a strong umami flavor, which makes it a perfect food sake.
It has a slight bran-like taste, which is sometimes found in Honkinen, so some people may find it difficult to drink on the first day.
It goes well with anything, but I think it goes better with salads, carpaccio, and other appetizers that do not use fire.
By the way, the third day...no peculiarity. A delicious flavor with a hint of sweetness. Fruity acidity. Lightness. Transparency with no mundane taste...too delicious. I thought Hi-iri was Junmai, but Jungin is just as good..!
Japanese>English
flos_lingua_est
Review 98 of the warehouse
Kawatsuru is known for "Sanuki Uraudei". I never thought I would experience Kawatsuru before drinking it. I was intrigued by the manager's words that it was interesting that such a sake could be made with rice, and bought it~.
The sake is made with mizu-hashiroshi and white malted rice, which goes beyond the boundaries of ordinary sake. Speaking of mizu-hashiroshi, Hanaboe is a sake with a sweet and sour taste.
From the moment you taste it, there is sourness, sourness, sweetness, slight bitterness, and sourness. It is a raging sourness.
It gives the impression of a lemon that is not too sour with a touch of sweetness. It is what is called a sweet and sour sake, but I think the sourness prevails. LOL.
The sourness is also lemon and somewhat plum-like. I wonder if it is derived from mizu-hashiro (water yeast), or if it is a slight peculiarity, but I think it is unique and tasty.
It is a very light and easy to drink sake with an alcohol content of 11%.
It is an interesting sake that is Japanese sake but does not look like sake! It is highly recommended for those who want to know, feel, and enjoy the elements of mizu-hashiroshi and shiro-koji.
Japanese>English
flos_lingua_est
Warehouse Review 95
This is the first Oyataka sake brewery in a year. I couldn't drink Shoryu Horai's Omachi this year, so I wanted to drink something instead. This one is probably a standard sake according to the manager's overall story.
It is brewed with 100% sake musashi. It is rare to use sake rice from Saitama in other prefectures.
The aroma is alcohol without any ginjo aroma. The aroma is unbearable.
When you drink it, you will be surprised by its clearness and lack of impurities. The clear and refreshing expression of this sake, which is a model of what a dry sake should be like, even makes you feel at ease.
The strong umami of the rice that spreads along with the firm acidity is irresistible! The strong acidity is not sweet, but it is deliciously sour!
The alcohol is not too harsh, and the spiciness appears at the end along with the bitterness." It's labeled "dry," but it's surprisingly(?) easy to drink. It is easy to drink, so if you are not careful, the sake cup will be empty in no time.
It is easy to match with strong food, such as fried food, and it also goes well with meat dishes, so I think it is a sake that is especially useful in the middle or later stages of a meal! If it were a restaurant, it would be very useful for yakitori and grilled pork. I am impressed!
Japanese>English
flos_lingua_est
Warehouse Review 90
I got a rare one. It's been a little while since I bought it.
It is an experimental and ambitious work that uses five kinds of microorganisms instead of the three that are normally used to brew it. It is labeled as Junmai-shu, not Junmai-daiginjo, even though it is 50% polished rice.
The standing aroma is weak, with a hint of white peach. As the temperature rises, it becomes more peachy.
The bubbles are reasonably strong. The mouthfeel is pleasant, with a slight sizzling or juwiness!
The sweetness is actually dry, with a little bit of sweetness at the beginning. Instead, the umami is quite present. Perhaps it is because of the low alcohol content, but it is amazing how light it feels even though it has a strong umami!
It is somewhat fruity, perhaps because of the acidity.
I could also sense a certain "strength of production" that would make it recognizable as Kaze no Mori without being told that it was made by Kaze no Mori.
The impression began to change on the third day, and by the fourth day, it was like a different sake. It had become a sake in which the strength of the umami flavor was clearly noticeable, and the taste had changed to the point where I wanted to pair it with a strong-flavored meal rather than just on its own.
Japanese>English
flos_lingua_est
Collection Review 88
After being so impressed with Kamo Nishiki, this was the sake to drink. I opened the bottle thinking that Abe would not lose to the excitement, and it turned out to be a great decision!
It has alcohol, and maybe a hint of minerality, which I am sure is just my imagination. Fresh citrus notes of lemon, lime, and a hint of muscat or some other light fruit note. And maybe a hint of melon? I'm not sure if it's melon or something else, but it's a nice touch.
The acidity is well balanced and keeps the sweetness in check. It is like a rum with a meal. It is delicious both chilled and at room temperature.
Like the standing aroma, the fruitiness is rather strong. Banana, citrus, muscatel, melon, fresh fruit...it may be somewhat like Senkou.
I paired it with 1) Japanese salad of molokheiya, ume plum and shiso leaves, 2) fried eggplant with sesame oil, and 3) fried pork and fresh ginger.
I paired it with the following. It is quite good with eggplant and pork. It cuts the oil and fat of stir-fry and meat moderately. I added vinegar to (1) and it is not so bad with it.
As the label says, it is a sake that you will never get tired of drinking. It is a little more Senkou-like than the standard sake, but it also has an aberrancy and a refreshing fruitiness that I like.
Japanese>English
ジェイ&ノビィ
Hi flos_lingua_est😃
Abechan💙 is a drink that will impress 🥹 after all 🤗It's really a great taste of a great answer 👍.
Japanese>English
flos_lingua_est
Good evening, Jay & Nobby!
I knew you'd be Abe-chan! It always fills my heart and tongue anytime ❤️🔥✨
I hope they don't premier and stay easy to buy...
Japanese>English
flos_lingua_est
Collection Review 85
I advocate that "Abeno Junmai is good when hi-ire", so I decided to see what would happen if I let it sit for a year, and this time I opened the bottle!
The aroma of apples is very calm...it's so delicious. This is just like...Shinshu Kamerei.
I don't know now if this flavor is due to the fact that it has been aged for a year, or if it is due to the original construction of this lot (lol).
First, there is a lot of fruity sweetness, similar to apricot, without being unpleasant. Then it moves on to brown sugar-like richness and umami with a touch of acidity, and finishes with elegant bitterness, as usual, but while it is cold, the apple is a bit in the foreground, so it is like Shinshu Kamerei.
When I opened it, I could still feel the spikiness of alcohol, so I was looking forward to seeing how many days it would take for it to settle down!
The result of [the experiment to see what happens if you let Abeno Junmai Hi-iri sit for a year or so] was that it doesn't deteriorate in particular after a year or so! It tastes good all the time.
And what is a mystery is why it goes well with meals while it is full of this sweetness... It doesn't seem to go well with low-oil Japanese food or vegetarian food, but it seems to go well with anything in modern people's daily meals!
Japanese>English
flos_lingua_est
Collection Review 84
I thought it was interesting to have an active orikara in the summer time, so I asked the manager about it and he said "this is one of the most interesting sakes that have come in recently", so I bought it right away.
The cork made a loud popping sound and blew up to the ceiling! You know that white gas that sometimes comes out when you just open a bottle? It has such a strong "fizzing" power that it seems as if it "fizzes" because of that. LOL!
The aroma is of fruits and sweet aroma of Abeya and unpolished wind forest. When you drink it, you will find it has a sweet and sour taste! This is easy to understand and delicious! LOL!
I think this kind of lactic acid-like sake goes surprisingly well with fermented foods, such as kimchi and natto.
The bitterness at the end gives the sake a strong Japanese flavor. It is the kind of sake that educates you, saying, "We made it easy to understand at first, but the taste at the end is sake, so remember it. LOL!
In that sense, I think it is the best sake for people who are just starting to drink sake to get more into it.
San-do is made with a low alcohol content of about 12 degrees, but if you think of it as a 15-degree version of that, you can get a similar image. It is only 3 degrees, but I like it better because I feel like I am drinking sake.
Japanese>English
flos_lingua_est
Collection Review 83
For some reason, Wakakoma's summer sake has a playful name and package, and this one is no exception.
I am very much looking forward to drinking this Kani-maru, since Kirekoma is synonymous with unpasteurized sake.
From the aroma, it is no longer sweet and has a slight alcohol taste. However, it is not a harsh aroma, but rather a light and dry aroma with a delicious taste.
When you drink it...bingo! From a sake lover's point of view, this is irresistibly horsey...no, it's delicious! The slight effervescence, combined with the acidity, stimulates the palate and makes it enjoyable and delicious! It is an overwhelmingly good food sake.
It is not only powerful, but also has a slightly higher alcohol content than usual at 16.5%, but it is much easier to drink than its unpasteurized taste would suggest due to its softness.
The taste is similar to that of Shoryu Horai's Kimoto Jungin Omachi directly from the tank. For some reason, it was not in stock this year and I was not able to drink it, so I am very happy to be able to taste a similar sake!
It can be drunk like a beer and goes very well with fatty foods...for example, Kentucky, spare ribs, and ribs!
Japanese>English
flos_lingua_est
Review 82 of the warehouse
This is my second visit to Taiheizan.
I was very curious about the packaging, which tickled my geek heart, but I didn't know what to drink, so I tended to avoid it. But the store staff recommended it to me, so it was easy for me to buy it. I like nigori sake, and nigori sake is not released that often in summer and fall, so it was really good timing.
The aroma is lactic acid, vanilla, and minty sweet and refreshing. On the palate, banana and melon are also present. The aroma is sweet at first, but the acidity pulls it back and the main taste turns into a delicious flavor. The end result is a slight bitterness.
It is not sweet and sour, but sweet and umami. It is a sake where you can lightly taste the umami from the nigori. This is a nice summery sake. It is not too thick and is very drinkable.
It is a bit more angular than it would be if it were draft, but it has a really cohesive taste, and the reason it is drinkable from the first day must be because it is fire-aged. In fact, it was probably the best tasting sake on the first day, which is unusual for a fire-aged sake like this.
Japanese>English
りなこ
Sparkler: I found it!
The description from the liquor store
Sengoku is a blend of modern and classic sake brewed in limited quantities with Yamada-Nishiki, and released after a summer of aging.
This bottle makes you feel the end of summer, with a sweet, sour, and sad feeling. When you finish the bottle, you may think that summer is over.
No, it's still hot this year, so I'll still drink summer sake.
Japanese>English
flos_lingua_est
Collection Review 81
Now, I will drink the classic Sentori Omachi that I drink every year again this year. Aside from the fact that there is really no difference, I think the year before last was the most delicious. But I often hear people say, "This year's XXX is delicious," and I think so from my own experience, so maybe the same is true for the classic sake.
In conclusion, from the moment I drank it, I fell in love with it. I guess you could call it a special version of everyday sake. I might be offended if I said that it is an everyday sake because it is made from a traditional sake yeast yeast.
It has a fresh aroma like pear or muscat. It has a soft, clear, and fresh mouthfeel. I really like the freshness of sake because it gives a sense of expansiveness and three-dimensionality, as if there is a blank space between tastes.
It also contains the umami and wildness of Omachi, and although it is crisp, I never get tired of drinking it.
I personally prefer it chilled because the acidity, umami, and wildness become too strong at room temperature.
I didn't have high expectations for this year's wine since last year's was honestly more ...... than I expected, but I feel that this year's is one of the best of the classics so far.
Japanese>English
flos_lingua_est
Collection Review 79
There were two stores where I always buy Sentori, but since my favorite store started carrying it, I started buying it here as well. The manager said he was impressed with how sweet yet refreshing it was.
The aroma on the nose is sweet and elegant, reminiscent of melon. However, I can taste a little alcohol, so I wonder if it is actually iso-type. I had a strong impression of Senkyoku as muscatel, so this was quite surprising!
When you drink it, there is a sweet Yubari melon-like aroma. Or rather, it is actually sweet, so it really is like a Yubari melon.
However, if you ask me if it doesn't go well with food because of its sweetness, it does, which is great! The sweetness is quite appropriate! It has a sweet and sour taste, but also has a "not too much" shuishy outline. It has the impression of a refined version of the old Naturals, and should be very appealing to those who tend to shy away from kijoshu, fans of the old Sengoku, and those who seek quality in a pop sake.
I made a stir-fried dish of fresh ginger and pork with salt, and whether it goes well or not, it is by no means a bad match lol!
This is probably the sake that impressed me the most this year. I think I'll repeat...
Japanese>English
flos_lingua_est
Collection Review 75
I have a habit of drinking a lot when I like something recommended by a shopkeeper.
Recently, I have started to drink Kaze no Mori, which is delicious, but for some reason I had not tried it that often.
It has been seven years since I have had Kaze no Mori Omachi. I am not sure if I remember it correctly, so I think I will be able to drink it with a fresh mind.
The moment I opened the cork, there was a popping sound. It is yellowish and fine bubbles are visible.
It has a sweet taste but never interferes with food. The banana-centric flavor and the juiciness of the white peaches are superb. The acidity comes and goes from start to finish, repeatedly stimulating the palate.
From these sweet and tasty acidity, the final taste is a bitterness that resembles astringency, and the pungency that expresses sharpness is brilliant. This flow is not messy, but beautiful.
If you expect a normal Kaze no Mori Yumachi, it may not be enough, but this beautiful taste is of a high level!
I had the impression that Kaze no Mori was a bit hard or rough due to its hard water character and complexity, but I don't feel that in this sake. It is soft and beautifully developed.
I want to repeat Kaze no Mori...next time I want to drink the regular version or Yamadanishiki.
Japanese>English
アラジン
Hi flos_lingua_est 😃
Kaze no Mori is delicious, isn't it? As you pointed out, the flavors are complex but not cluttered and flowing. I was nodding my head when I saw your review 😊.
Japanese>English
flos_lingua_est
Hi Aladdin, ☀️
Thank you so much, I'm so glad you enjoyed it! The flow is beautiful ✨
I've been avoiding drinking Wind Forest for a long time, but I was surprised at the level of quality when I tasted it after drinking a lot 😳.
Japanese>English