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Sweet.
Ummm!
Slightly strawberry-like sweetness, sourness and aroma.
Why only rice? Sake is really a mystery.
Japanese>English
Before having a drink at Tatebayashi Ekimae Shohten, we went to Ryujin Shuzo near the station 🍶.
We made it just in time for closing time😅.
I was surprised at the pink color when I drank it for the first time 2 years ago at a pub, but it is easy to drink and sweet to my liking.
I want to drink it again next year😊.
I had my favorite Machida sake brewery.
Here is the second drink
55% polished Omachi from Okayama Prefecture, 16% alcohol by volume
This one is also sweet and fruity with a chili-like taste
It's a sweet-tart, fruity, chili-like mouthfeel that is unmistakably delicious 😊.
However, it's not as good as the freshness of Yamazan, which is a mouthful 😅.
Japanese>English
My favorite Machida sake brewery😍.
This sake is definitely delicious too😊.
I personally like Gohyakumangoku and Miyamanishiki.
but Omachi also has a delicious flavor
It's delicious. ❗️
It had a gassy feeling when I first opened it, but it was gone by the second day.
but it was gone by the second day😅.
But it's still a delicious sake ‼️
Japanese>English
Taste 85
Color Clear and colorless
Nose Slightly sweet, melon-like aroma.
Taste: Fresh and raw on the palate with a slight sourness. Gradually sweetness emerges. The sweetness is stronger than the aroma suggests.
Overall impression: Well-balanced and easy to drink. Delicious, but too neatly put together to tickle the desire to drink it again.
Purchased directly from the brewery.
It was refreshing, almost unstoppable, and gorgeously delicious!
Japanese>English
Production area: Kawaba-mura, Tone-gun, Gunma
Producer: Nagai Shuzo Co.
Type: Sparkling sake
Comment: Second fermentation in bottle, sparkling,
Soft natural water from the Oze mountain range and Yamadanishiki grown under contract in Bessho, Miki City, Hyogo Prefecture, have been transformed into an authentic sparkling sake with gorgeous, fine bubbles.
Combining the wisdom of sake brewing with traditional Champagne methods, this is the world's first sparkling sake with second fermentation in the bottle.
This is an authentic sparkling sake that incorporates the traditional sake making process with secondary fermentation in the bottle.
Top chefs from around the world were astonished by the "first time texture" of this product.
With aromas of cherry and lychee, the silky bubbles envelop the food like a fairy.
After 10 years of planning and hundreds of trials and errors, in 2008, the potential and charm of rice was extracted and born.
Japanese>English
Well-balanced, sweet, easy to drink and delicious.
A souvenir bought at Kawaba Rural Plaza.
Saint! Love the name lol (if you know what I mean).
Japanese>English
Thankfully St. I didn't know it was available locally 😆.
I didn't even know about wakamizu...
Gomangoku is my father.
The gasiness is mild😊.
Delicious with a strong umami flavor😊.
I wonder what's next in stock ❓
Looking forward to it😊
Open a new bottle of alcohol.
It is described as a research brew. Experimental sake?
Rice polishing is 90%. No yeast added, wild yeast used. Low-alcohol sake brewing.
The color is yellow. Is this because of yellow malted rice for shochu or something?
The taste is quite wild. It tastes sweet and sour.
The label says "tanshio" (tongue salt), and it is true that it has a strong taste, but it might go well with fatty foods.
It's like a new discovery.
Japanese>English
Easy to drink with little sweetness and clear taste.
Japanese>English
This is my first Tsuchida Hatsushibori!
Unlike other Tsuchida, it has a sweetness with a hint of muscat!
But it is not too strong, so it is very good!
Memorandum Looking back at the past
Sake rice Unknown
Polishing ratio 60
Japanese>English
2024 0515
f i r s t a n d f o r m a t i o n s
Oosazuki (Large cup)
Nama Sake
MACHO
Junmai
Polishing ratio 90
Makino Shuzo
Takasaki City, Gunma Prefecture
Japanese>English
I can't help it if I open it, but after a little while, I found it to be to Marmer's liking, which is a relief.
Light, fresh fruit aroma. Citrus, grape, apple-like. Light sweetness and umami. No carbonation stimulation, although I'm not sure what the "fresh chiliiness" on the label on the back means. It tastes like a sweet white wine, with just a bit of astringency left in the aftertaste. I looked it up and found that it goes well with oily fish, so I would like to try it if I get a chance in the next 3 days or so.
Japanese>English
It has a strong sweetness. It has a light taste like other Gunma sake. It goes perfectly with seafood that is made into fish.
600 check-ins reached! 👐.
Of course, I will go with the stable "Akagisan" for this commemoration as well 🥳.
When you open the bottle and pour it, it has a faint floral aroma. The aroma is so fleeting that it disappears in a flash.
The palate is clean and pure, with a sweet and fresh taste like white peaches.
It also has a slightly astringent taste, which is a good balance.
It also has a dryness and sharpness that is typical of Akagisan, and the balance between this and the spring sake atmosphere is brilliant ✨.
The balance of sweet, sour, astringent, and spicy + the gorgeous hint of aroma + the smooth quality of the sake makes it almost cherry-like in its deliciousness!
I noticed that Akagisan has reached its 50th check-in.
Aiming for the next 700, I will steadily work my way to the Gunma 100 and the Akagisan 100 😌.
Japanese>English
Junmai Ginjo-Akagisan and compared.
Akagiyama - Rice Hibiki Banquet
→Slightly dry with a tangy taste
Akagisan
→Mild than Akagisan
However, as I drank more and more, I couldn't tell the difference. LOL!
However, I think Akagisan is easier to drink.
Japanese>English
(Left photo)
Medium-hot with a clean aftertaste...
but I'm not so sure after comparing the two.
If you are interested, please try it.