Tommyboi
Born and raised in China, grew up in London and fell in love with sake in New York. It’s the best remedy to my soul after long working hours.
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飲んだことのあるお酒の産地に色がつきます。
山形県長野県佐賀県北海道青森県
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Apr 9, 2021 3:30 PM
- Tommyboi今天刚拿到手我就迫不及待的开瓶了。因为是生酒，瓶内压力大，瓶盖一下子就飞了起来。 温度为20.5摄氏度时，酒散发出一股青苹果和香蕉的气息，入口后却发现其实酒体没有果味。甜味基本感受不到，旨味很足，苦味稍淡，能清晰的感受到酒精的锋利。上次碰到这个类型的味道是喝山川光男。 降温至14.2摄氏度后，酒的口感稍为圆润了一些，柠檬皮一般的酸很好的隐藏了酒精的味道。如果喝的快，还能品尝到米的味道。后味干净偏苦，1分30秒左右后味消失。真的是太美味了！ 次日上午降温至10摄氏度后，甜味终于出来了，口感更靠近金桔，后味短了30秒，和20.5摄氏度的体验完全不一样。我不确定造成这样口感的原因是因为氧化，还是碳酸从酒里跑出。
Apr 8, 2021 3:53 PM
- TommyboiAnother interesting bottle by Shuzo(上手). Apart from its extremely low rice polish at 11%, its sensational umami(旨) flavour is simply unparalleled by other sakes I had. The flavour is low in acidity and bitterness with a hint of sharpness from the alcohol. The best thing about the taste is that, after a strong shock of umami, pure sweetness ( like sugar cane) slowly emerges on the tip of my tongue. It’s like going through a valley first, then slowly climbing up a mountain. It’s sensational.
Apr 8, 2021 3:22 PM
- TommyboiThis one is interesting. I’ve never felt spiciness in sake before until I met this bottle. The sharpness of alcohol is clearly felt. In combination with a light pineapple sensation, the bottle is very refreshing on the palate. A peach taste is occasionally observed. Acidity and bitterness are weak overall. After 48 hours, the spiciness disappeared. It’s aftertaste is quite crisp. Although it is not entirely my cup of tea, it sure is unique.
Apr 8, 2021 4:01 AM
- TommyboiI drinking this lovely bottle with friends for his birthday celebration. I was already tipsy at the time so I can’t recall exactly what it tastes like. My notes tells me that the flavour its light and fruity, resembling the taste of cantaloupe. While the taste was pleasant, the flavour is not as unique as expected.
Apr 7, 2021 10:01 AM
- TommyboiA masterpiece! I was lucky to have it. The brewer managed to creat a different acidity profile to Aramasa’s(新政) number 6, which is less flamboyant. It’s acidity is coherent with its creamy taste and smooth touches which, together, created a rose-like taste. It’s above balanced but not quite full and thick. The after taste was mild and reminded me of lotus seeds, a refreshing mix of bitterness and sweetness. I will try get another bottle this year!
Apr 7, 2021 9:19 AM
- Tommyboi35% rice polish is a little wasteful, and the rice is not specified on the label. What’s interesting about this bottle is that, on my first sip, I thought the sake was quite sweet. However, the second sip suggests it has a touch of bright acidity and bitterness. This interesting profile instantly reminded me of Dasai 39! The taste is relatively elegant, the aftertaste lasted for one minute, which reminded me of biting into a citrus and its peel. It’s best to drink it cold.
Apr 7, 2021 8:26 AM
- TommyboiThis is easily one of the most full-bodied sake I’ve tasted to date, also Yamahai(山廢) is a technique I always love to try. The liquid has a rich, earthy aroma, which is rear in the brewing industry that pushes for fruity and flowery scent. What I love about this bottle is its pyramidal structure. Pointy in the top with a honey-like sweetness, firm in the middle with rich umami and acidity, and a dense base of bitterness. The aftertaste is similar to herbal medicines and lasts for quite a while.
Apr 7, 2021 4:31 AM
- TommyboiThough not being a big brand, 鳴門鯛 is the one that introduced me to the world of sake. I instantly fell in love with it. It’s fruity with relatively low acidity and bitterness. Do not be fooled by it’s fruity taste, the alcohol level is 18.5%, which is well hidden in it’s sweet taste. If my memory is correct, the bottle is also full of umami(旨) and produce a two-minute long aftertaste. This sake is like a young man full of vigour If I have to use analogy. I strongly recommend you to try.
Apr 7, 2021 2:09 AM
- TommyboiI did a quick comparison between Nabeshima sake made by different rice breeds (愛山vs山田錦) earlier this year. These two bottles exhibit similarities in taste profiles, which reminded me of lychee. However, the bottle made by 山田錦 is more delicate and tender in comparison. The most glucose in this bottle is turned into alcohol so it’s drier. I love 愛山 a bit more (forgive me, I don’t know it’s Japanese pronunciation). The flavour is more straightforward and communicates passion and strength.
Apr 7, 2021 1:06 AM
- TommyboiIt’s the first bottle of Denshu (田酒) I tried in December 2020. I have not previously come across the type of rice (華想). It’s aroma is a mixture of rice in Gino (吟酿) and pineapple. While the taste emphasises on sweetness and acidity (a sensation similar to strawberry yoghurt), the bitterness is lightly felt. The aftertaste has traceable level of umami(旨) and taste of steamed rice. The bottle is easy to drink, even beginners can appreciate its tropical scent and fruitiness. Job well done!
Apr 6, 2021 3:41 PM
- TommyboiAlthough weak in aroma, it brought me instant joy when I tasted a mildly strawberry-like flavour. The acidity and bitterness of this masterpiece is well balanced, which brings out the delicate sweetness of the rice. A taste of chocolate emerged occasionally during the tasting session. Since it’s not filtered and pasteurised, there was a sensation of fizzy drinks, much like that of soda. Overall, it is a light-bodied, gentle piece of art reflects the attitude of an excellent lady Toji （杜氏）.
Apr 6, 2021 8:51 AM
- TommyboiLinen cat still tastes the best amongst my Aramasa collections, it’s ranking on saketime doesn’t do justice to it’s amazing flavour. The sour taste is particularly bright when mixed with umami, giving rise to a broth-like taste, which can be traced to most of the Aramasa sake I tried (apart from Lapis). In addition, the aftertaste is particularly long lasting, which is very pleasant and fresh. To me, cat represents the quintessential aramasa flavour.