Herman Mok
First time drinking this brand - but sadly it has been faulty. Let me try again next time and write a fairer review!
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Herman Mok
As you would expect, this brand would give you a much richer texture and also complexity in smell and taste. It actually offer a fresh cheese smell, together with some nuttiness of roasted nuts and chestnuts. Clear umami which is staying for long enough. Some coffee / toffee feel as well.
Herman Mok
Alcoholic feel is a bit prominent. While it is round and full in texture, it comes with fruity taste and some sourness as well. Overall the balance is fine and good to drink - just not a very elegant and pure ones as people may expect.
Herman Mok
Comparing with 千本錦, it obviously is richer in flavour and have a heavier texture. It comes with slight sourness and rice sweetness - stronger umami as well.
Herman Mok
Standard Jikon fine and elegant feel. But when i drink it after juyondai - its alcoholic taste is definitely more standing out. Prominent fruity smell and taste, good one!
Herman Mok
Thanks to my friend and got a rare chance to taste a full 1.8L Juyondai. As expected it comes with fine and elegant pineapple and melon smell, also with freshness, very easy to drink. If you do not like the mich alcoholic feel of some more traditional sake, that will definitely be your choice. Whether it worths the hype or price is another issue - but I do think ig is a good sake that demonstrates the ginjo style together with some rice character.
Herman Mok
Very fruity pineapple and melon on nose. It really smells like pineapple juice! On palate it gives a very fresh pineapple taste, i think there is even some jackfruit feel! Fine and smooth, very fresh and elegant carbonic feel with slight bubbles. Have a sense of chestnut and nuts after taste. A very good sake that i would recommend to try if you got the chance!
Herman Mok
Bit heavier than what I expect - full of lactic acid (yogurt and cheese) feel. I dont feel it very ginjo taste which the fruity smell is a bit pale. Clean umami but I guess it is better to be paired with food. Else it is a bit too rich from my view.
Herman Mok
Perhaps I am a bit unfair to this sake as it has been consumed after drinking some sweeter sake. This makes it taste very plain - water like smoothness with very pale ginjo taste. Most prominent is the yogurt and cream lactic acid feel that I believe coming from the Kimoto method of senkin. Perhaps I need to find another chance to taste it properly.
Herman Mok
A standard Daiginjo which comes with no surprise. Not a fine fruity type but comes more with yogurt and fresh cheese and somehow a bit of rice feel. Would say the alcoholic feel is a bit over which is not very balanced. Would not rate it very high.
Herman Mok
JDG which has significant lactic acid and umami feel. Smooth but rich, i tried using it to pair lamb with sauce, not a bad choice actually. If use a clean and light type, the taste of sake must be covered wrongly.
Herman Mok
A friend brought this back from Hiroshima. Aged for two years in shuzo under low temperature environment. It has successfully retained the fruity ginjo smell while the ageing has definiely smoothen the texture a bit, and giving the sake more ingridient smell and taste. Slight umami with lactic acid feel - smooth and easy to match.
Herman Mok
I always like Tedorigawa as they are able to deliver smooth and fine sake while still showing its unique character. This version of Autumn Junmai Daiginjo has been aged for a few months in the shuzo and it delivers more rice sweetness and umami, which adds more elements to the sake itself. Nice to match with some autumn food like chestnut!
Herman Mok
Nice and easy to drink. Fine bubbles, feel of carbonic acid which is very refreshing. I think it is quite a nice one to start a dinner, no burden, gives you clear and fine melon sweetness. Nice enough!
Herman Mok
Thanks my friend for bringing it all the way back from shuzo. Nice sake, easy to drink but I am a bit tipsy, so not much memory already :P
Herman Mok
It is not the standard Junmai Daiginjo that you would expect. The shuzo has placed this wine for aging since summer, making the ingredients smell and taste become stronger. It comes with more of raw and cooked rice on nose, and slight umami. Texture is richer than the standard ones you expect from this kind of sake rice. Interesting sake to drink in Autumn!
Herman Mok
Craft Dassai totally made by two dedicated staff members of Dassai. This version feels like the standard Dassai JDG 39 - less sweet though.
Herman Mok
While the taste of this sake leans towards the cheesy and umami side - it still comes with a clean and light texture. On nose it is smell of fresh cheese and hint of soy sauce like umami. On palate it is generally same, with yogurt like smoothness as well. Also stronger rice flavor is spot - like cooked rice. Long aftertaste, good match with salty food like I used some cheese and parma ham to match with it - great performance!
Herman Mok
Very nicely done Daiginjo. Smooth with freshy fruity smell on nose, same on palate with melon and banana. Slightly shows the rice character, while theres not much acidic or umami stuffs. Easy to drink, a bit in the dry direction, clean finishing. No complaints at all!
Herman Mok
It is time to try some autumn sake and it has really been a while since I last tasted a Rihaku. It comes with rich rice umami, together with some lactic acid feel of yogurt and fresh cheese. But I like the fact that it is light body and smooth, which dont make you feel full after pairing with food. Good match with meat with sauce or with some fats. Easy to pair!