夢茶苦茶也
deliciousness
Acid
Is there a schwar?
Is it ganki since the drinking contest where the brewer was there?
Delicious.
Alcohol 15 degrees
Rice polishing ratio 60
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
夢茶苦茶也
I looked for a bar in the cold but couldn't find a good one, so here I am.
It was cold, so I asked for something hot and tasty, not fruity, and this is what I got.
It was a nice warmed sake with no sense of maturity.
It was made in 1997!
Gohyakumangoku
Rice polishing ratio 55
Acidity 1.4
＋4
Japanese>English
吉報シモサ
The last sake of the New Year's party was this one. It is a Junmai Daiginjo. It is a Junmai Daiginjo, but it has a certain sweetness with a slight spiciness, and when I thought it was similar to something, the manager told me it was from the same brewery as Hakurakusei.
It was indeed a wine-like flavor, and when I thought so, it became easy to drink, and after a few sips, the umami flavor increased.
Japanese>English
吉報シモサ
At the New Year's party. This sake is made with lactobacillus propagation and the time and effort of making a sake from the original yeast.
It is made with 25% Yamada-Nishiki and 75% Omachi, so you would expect it to be sweet, but it has a spicy and refreshing taste. It is easier to drink than I expected, but I think it will show its true value when paired with food. It would be good to enjoy it with snacks at an izakaya. A colleague of mine said that if you drink it while imagining the process of making sake yeast yeast yeast yeast yeast yeast, the taste will be better. I looked it up and was convinced. It's amazing.
Japanese>English
吉報シモサ
At the New Year's party. We were served a new sake of Yamagata Masamune. This one is Yokoyama Yokooshi. Unlike the Kibatamatate Oshi, this one has less sweetness and more sharpness. The freshness of the new sake is more apparent in this one, and there is a bit more effervescence. It may be more suited for summer, but depending on the dish, this one is definitely better.
This one was also delicious. It is the same Dewa Sanzan, but the difference in taste between Yoko and Tate is astonishing.
Japanese>English
吉報シモサ
At the New Year's party. We were served a new sake of Yamagata Masamune. This one is freshly brewed in a wooden vat. The aroma was stronger and the sweetness was sweeter than Yokoyama. It also has some acidity and other tastes, but overall it is more supple, and I think this one is generally easier to drink. I was satisfied with the rice used for the brew, Dewa Sanbai, which has not been used for a long time. It was delicious.
Japanese>English
吉報シモサ
At the New Year's party. It has been a long time since I drank here.
It is "Ame Frog". This is the first of the Shinsei sparkling wine. We drank Blanco Spark at home before, so we feel Ameeru frog is stronger than Blanco. It is a must for those who like sparkling wine. The sweetness is just right and it is a delicious sake that can be enjoyed with food.
Japanese>English
吉報シモサ
We had a New Year's party the other day and drank a variety of drinks selected by my boss, who is a sake master.
We started with this one.
Shinmasa No. 6 with a zodiac sign label.
He emphasized that this is a product that comes around only once every 12 years. The same No. 6 was also served with a prayer for freshly squeezed new sake, so we were allowed to drink it with care. The flavor and umami of the Kyokai No. 6 yeast were well balanced and delicious. It has been a long time since I have had this sake, but it is still one class above and elegant.
Japanese>English
吉報シモサ
The last sake of the day is Nirugame. This sake has a target rice polishing ratio of 88%. It is as if Shinmasa's technology can make a delicious sake without polishing.
When you drink it, you will find it to be a very strong sake. As expected, the sweetness is moderate. It has a spiciness and tastes like a mature carbonated drink. It has a fizzy and refreshing taste. It also retains the Shinsei feeling. It has less carbonation and sweetness than Amaerokeru, so it is more suited for a mealtime sake, but it can also be enjoyed with a glass of sake in the evening. Shinsei is still great.
Japanese>English
吉報シモサ
I finally drank some Niimasa Yonotori. The regular one was enough, but a suspicious package came out from the back. According to the manager, it was a directly pumped Yonotori. The rice polishing ratio is 55%65% instead of 40%60%. The alcohol content is usually 15%, but 13% for the direct pumping.
Now, let's compare them. Both are delicious. The Kisoushu is easy to drink. The naoikumi sake has a rich and rich taste, while the regular sake tastes a little lighter and fresher. Both have their good points, but the rarity makes me feel that the directly pumped one is better. Both have the same alcohol taste.
Japanese>English
吉報シモサ
Kurei liked the challenge sake, but I think this dry type is originally popular.
The alcohol seems harsh, but the aroma is good. I think it is easy to drink even if it is dry. It is not sweet, but has a sharpness that makes it suitable for a mid-meal drink. The potato salad with which it was paired was even better.
Japanese>English
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️
Rice used: 100% Yamadanishiki
Polishing ratio: 60
Sake degree: Undisclosed
Acidity: Undisclosed
Alcohol Content:16
Japanese>English
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️
Kuro obi is made for Kuro obi by making several different types of sake with different rice polishing ratios and aging them separately and slowly over time. Each sake is developed to have its own distinctive flavor, and then each sake is batched at the time of bottling. If "blending" is the process of creating a single flavor by complementing each other, "batting" is the process of creating a new flavor by combining independent flavors.
All of the rice used is contract-grown rice
Yamada-Nishiki 60% (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Rice polishing ratio 65
Production method: Junmai, Yamahai brewing
Junmai Ginjo-shu mixed
(Mixture ratio / Polishing ratio 60% 50%)
Alcohol 15%.
Sake degree +5
Acidity 1.9
Amino acidity 1.4
Japanese>English
酔生夢死
With Mr. Yamauchi and Mr. Wakayama ‼️
Sohachi Flounder caught by the owner: ⭕️
It is a strong summer sake
More of a food sake ⭕️
Alcohol 17°, Sake degree +15.3, Acidity 2.0, Amino acid 1.2
Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9
Japanese>English
酔生夢死
Shinshin ✖︎ and the second meeting
Kijo Sake drinking comparison⭕️
Rice type：Akita rice
Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60
Alcohol content: 13%.
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire
Japanese>English
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting
The first sighting of the first drink: ‼️
A kijo-zake fermented by the method of using sake in the third stage of brewing (tomezoe). The sake added is also Omachi 55% polished junmai ginjo.
Rice used: Omachi. Polishing ratio: 55%.
Yeast used: No. 14 series cultured in the brewery
Alcohol content: 15%.
Japanese>English
酔生夢死
Sincerity✖︎ tokkuri 2nd meeting
Junmai Activated Nigori Drinking Comparison
Rice：Akita sake brewing rice
Rice Polishing Ratio : Koji rice 609%, Kake rice 60
Alcohol content : 8
Brewing vessel : Temperature controlled tank
Bottle used: Straight pressure-proof
Japanese>English
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting
70 refined 14 deg.
Manufactured 2023.10 Aged at ice temperature in store
Japanese>English
酔生夢死
Shinshin ✖︎ and hiccups 1 0th meeting
Ingredient rice
INGREDIENT Miyamanishiki/Ginsan / Miyamanishiki/Ginsan
Taste Type
TYPE OF FLAVOR Fresh, Vivid,Dry
Rice polishing ratio
RICE POLISHING RATIO55
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+3
ACIDITY
ACIDITY1.5
Japanese>English