8/10
Comparison of sansho drinking. This is the Four Farmer's Brewery. I wonder how they decide on this four or five.
I wonder if it means this one is not a wooden vat.
Compared to Yamada-Nishiki, this one seemed much more fruity.
It has a muscat aroma with a touch of spice, which I personally prefer.
7/10
Comparison of Yamadanishiki and Hozu from Sanchi. It's now a Go-No-Brewery. The regulations have been increased.
Of course it is delicious, but I felt this one was drier.
I had the impression that the new sake was much cleaner and more refreshing.
Repeat since the 378th bottle, this one was manufactured in September, the previous one in February. Perhaps the taste has become more established, or the number of repeats is increasing.
Nama-zake, 13%, 1,970 yen for a 4-pack.
The taste is crisp and well balanced.
We received one of our personal Hall of Fame brands, Sansho.
Again, this time it was a basic bottle, a Ni-no-no-shiro of Yamada-Nishiki.
All the bottles we have had so far are Yamada-Nishiki, and this is the fourth bottle we have had, from Ni-No-No-No-Sai.
Ni-no-no-kozo is made from rice grown in the Kikuchi River basin and is "sake yeast" brewed. From the current brewing year, the regulations for this nounosai have been further clarified, and the highest level of nounosai seems to be the "Twelve Nounosai," which even incorporates horse cultivation.
The difference from other sake is that the value is not in the rice used or the rice polishing ratio, but in how well the ancient production method is reproduced (≒ how much time and effort is put into it).
When the bottle was opened, the gas pressure was strong, but not so strong that it knocked the cork off. When poured into a glass, it bubbles like a carbonated beverage.
The mouthfeel is as usual, with a nice crispness and a touch of sizzle. I think this is the best wine every time I drink it. The fruity, sparkling wine-like flavor is the same as usual, but this time it has a white grape-like atmosphere, whereas in the past it had a purple grape nuance like Kyoho grapes.
The subtle differences in flavor from one brewing to the next remind me of the fact that sake is an extension of agricultural products. It is a fascinating sake produced by the hand of man and the wonders of nature.
Sundo Yamadanishiki
Area: Kikuchi River basin, Kumamoto Prefecture, Japan
Rice Source: Yamadanishiki
Producer: Hananoka Shuzo
This is the most orthodox of the "San-do" series.
From the website
The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho (Wasui Town) as it is.
The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bubbling in the mouth.
https://www.hananoka.co.jp/products/ubusuna-yamadanishiki/
Ubusuna (Ubusumasa) Homase
Regions：Kikuchi River basin, Kumamoto Prefecture
Rice：Homase
This rare sake is made from naturally grown "Homase," an ancient rice native to Kumamoto from the Edo period. It is a one-of-a-kind sake with a gorgeous aroma and a diversity of flavors unique to the region that overlap and resonate as a complex taste.
Fruity aroma reminiscent of the tropics, slightly carbonated fresh and pleasant on the tongue, light and gorgeous taste. It feels sweet.
https://www.hananoka.co.jp/products/ubusuna-yamadanishiki/
I was thrilled when a friend who came to visit happened to bring me a drink that I had always wanted to drink.
There is not much of an aroma before drinking.
However, when you put it in your mouth, the sweet taste and fruity, refreshing aroma spread in your mouth along with a pleasant fizzy feeling.
It was easy to drink and I couldn't stop.
I liked it very much.
I received a new sake from the production area.
I didn't really feel the special new sake feeling because it is always so shwashy and fresh (lol).
Of course it was definitely delicious.
4.0 / 5.0
I had avoided it because I had a bad experience with it when I drank it outside.
But I tried it because it is Yamada-Nishiki.
My conclusion: "What the heck is this?
What is this? It's so good!
Sweet, smooth, and refreshing!
I think it's Mitsuya Cider.
It's like a carbonated juice!
Delicious!
Both rice and rice malt are produced in the Kikuchi River basin in Kumamoto Prefecture.
Alcohol content: 13%.
Good evening, Rika 😃.
It's a shame that you were in Kyushu and avoided your birthplace 🥹.
I'm glad we could clear up the misunderstanding this time 😄.
I hope you will enjoy your new home in Kyushu 🍶😊.
kan 😆 the one I had at the beginning of the production was not good 😅I knew it had a good reputation but I assumed it was not my favorite 🤣 what a waste 😂 I'll try it again with different rice 😆.
Aladdin-san 😆Yes, that's right 😂I had a lot of chances to come across the local produce when I lived in Fukuoka, so I completely put it off 🤣That was a waste 😂I was wrong about it not being palatable 💦I'll actively drink it from now on 😋😋.
