Fushimi, Kyoto

Tamanohikari

Tamanohikari Omachi Junmai Daiginjo Sake 1673

This is not my favorite. Surprised it’s a +3.5 but I’m still learning that rating. I would have thought lower but let’s let it warm a bit. I’m getting a bitter taste that I don’t love when chilled. Brand - Tamanohikari
Brewery - Tamanohikari Brewing Company
Category - Junmai Daiginjo
Subcategory - N/A
Taste Profile - Rich & Dry
Rice variety - Bizen Omachi
Yeast variety - Association No. 901
Alcohol - 16.0%
RPR - 50%
SMV - +3.5
Acidity - 1.7

Better with food but still a bitterness I’m not loving. Not getting a lot on the nose. Bitterness on the palate. Long warming finish. Getting more alcohol as it warms.
— a month ago

Bob and Paul liked this
Norman Gennaro

Norman Gennaro Premium Badge

Liking it even more after a few days resting
Norman Gennaro

Norman Gennaro Premium Badge

Bitter taste gone. Bordering on sweet but liking it a lot more. 9.2-9.3

Gekkeikan Sake (USA)

Horin Junmai Daiginjo Saké

I really liked this sake and feel like people are giving it crap reviews because its Gekkeikan. A lot of pear and apple flavors, crisp and clean. — 5 years ago

Aaron liked this

Kizakura

Tozai Living Jewel Junmai Premium Fushimi

Fruit forward with notes of tropical fruit, cereal grains, and yeast. — 7 months ago

Kizakura

S Junmai Ginjo

생쌀 특유의 기분좋은(?) 쌉쌀함이 맛있었다. 쥰마이다이긴죠 급 치고는 거친 맛. — 4 years ago

종빈 liked this

Kizakura

Tozai Junmai Nigori Snow Maiden Premium Sake

Deliciously creamy with rose petal, sweet rice, and apple. — 5 years ago

Yamamoto Honke

Mizu No Shirabe Sound Of Water Ginjo Sake

So solid. A little dry and a little mineral. Some interesting slight sweet flavor. Damn. Drank like water. — 6 years ago

Kizakura

Kyoto Yamadanishiki Ale

This is good beer, must be the water. — 9 months ago

Hermes and Bob liked this

Tozai

Night Swim Japanese Craft Sake

From a can and super drinkable sake. Mellow, sweet with banana and tropical notes — 4 years ago

Takara Sake

Sho Chiku Bai Nama Sake

Strong and very earthy. A bit untamed with mushrooms throughout — 6 years ago