★★★★☆
Quite refreshing, but delicious!
I was hesitant to give it 5 stars, but I gave it 4 stars strictly.
It's that good!
Looking back at my history, I think I bought the normal Suitama a long time ago.
I don't remember the taste...
Purchased on 09/26/2025 Wadaya
This is a junmai ginjo of Suitama brewed with Yamadanishiki, which farmers in the Yamada district of Yuzawa City, Akita Prefecture, Ryoseki Shuzo's hometown, dared to grow in a cold region.
It has a gentle aroma, and the moist flavor in the mouth is like a jewel of Suitama's sparkling flavor.
Ingredients: Yamadanishiki
Rice polishing ratio: 50%.
Sake meter: +0.3
Acidity: 1.5
Amino acidity: 1.0
Alcohol percentage: 16
Sake type: Junmai Ginjo
We had this at Echigoya in Fukushima City in November.
It has a sweet aroma like flowers rather than fruits such as grapes and melon.
The moment you put it in your mouth, the rich flavor spreads out.
It has a thick, robust body with a delicate feel.
It became even more pronounced when warmed to lukewarm.
We were surprised that this was a junmai ginjo. That is my impression.
It is a delicious sake.
Auras of the day
A dry type of music, different from the usual Suiyu
I knew it!
I'm sure I'll see you again somewhere.
I'll visit you again when I come back to Tokyo, Mr. Noe!
I'm looking forward to seeing you on SNS!
A full set of hot sake at the entrance!
I'm sure Bessan will be happy to see you!
Mr. O recommended hot sake, but I'm still a cold sake drinker!
Knowledge
Ingredient rice: Akita rice
Alcohol level 16 degrees
Polishing ratio 50%.
Sake degree +3.9
Acidity 1.5
So this is Hanamura's warehouse!
A true emerald! Beautiful like a jewel.
Elegant aroma. Beautiful and smooth. Just the right amount of sweetness. Very delicious!
The second cup was Suitama from Akita.
It was also fruity, but unlike the Garakudai, this one felt mellow 🍶.
It may be better suited for a meal than Hanayuyuu from the same brewery 🤔.
I wondered what "back" meant, but the letters were back. Aromatic dry taste. Made with rice grown in Akita Prefecture. Polishing ratio is 55% for koji rice and 59% for kake rice. The alcohol content is 16 degrees. With assorted sashimi.
Hanamup was delicious, so we brewed it with rice grown in Akita Prefecture, which is rich in nature.
This sake is brewed with rice grown in Akita Prefecture, which is nurtured in the rich nature of Akita Prefecture. It has a clear aroma and a moist flavor that is as good as Hanamup's.
So I bought it.
I bought it.
It is still delicious.
I would like to buy it again with different rice if I find Suidama.
Comment from the brewer
All of the rare rice "Kame-no-o from Akita Prefecture" is used.
The refreshing, light flavor of Kame-no-o, balanced with a mellow aroma, sweetness, and bitterness, is a must-try sake.
Today's sake is an unfiltered raw special junmai sake made with Akita Sake Komachi from Suitama in Ryoseki, Akita Prefecture❗️
The aroma is fresh and sweet❗️As you sip, you get a slightly dense texture on the tongue, followed by a tangy, raw sensation and acidity❗️A crisp sweetness comes in❗️A good sake for a mealtime drink⭕️
