ナイトロ
Melon, grapefruit, grapes, delicious, lees not bitter, almost unnoticeable, not sweet.
Japanese>English
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磐城壽Iwakikotobuki
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さしゅー
I had a little drink in Fukushima! I was wondering what to drink next, when the waitress recommended this bottle, saying, "This is delicious. The name "Kiarashi" is also wonderful. It is also nice to compare a cloudy sake like that. The aroma is light, like muscat, with a hint of rice. When you drink it, it goes down smoothly with dryness, umami, and bitterness. Overall, it is dry and goes in smoothly. It is best when paired with pickled plums. I found another delicious sake.
Japanese>English
gon78
1957 2025/11
Banjo Kotobuki Junmai Ginjo Shiboritate Kiarashi
Junmai Ginjo Namaishu 2025BY
Koshihikari from Namie-cho 55% Shagin
15° 25/11 A+
Namie-cho, Fukushima Suzuki Shuzo Brewery
1800 3630
This is the first Iwaki Kotobuki brewed at the Namie brewery in a long time.
The taste is soft and a little sweet.
The clean impression remains the same, and the sake is gentle and easy to drink.
Japanese>English
ヒロ
☀️
Apparently, this drink was recommended to me by ❗️ as it seems to have a good reputation amongst drinkers 🍶.
It is full-bodied and thick.
It is full-bodied and thick, yet it feels smooth on the throat and leaves a thin sweetness at the end.
It was a well-balanced sake 🤗.
I can see why sake drinkers give it high marks: ❤️
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
Iwakikotobuki純米酒 雄町 2021BY
Kab
Aged 4 years in 2021BY. The clarification of the rice used is rare, so it must be a leftover from the hanpukai or something. It has a slightly yellowish color and a mild aroma.
At room temperature. Oh, it is surprisingly sweet. Perhaps it is because it is made from Omachi rice. The sugary sweetness is accompanied by the umami of the rice, and the sharpness is quite weak, but it slowly builds up.
After a while, it is heated to 40°C. The sweetness recedes and the bitterness and spiciness become more pronounced. At 40℃, the sweetness recedes and the bitterness and spiciness become more pronounced; at 50℃, more umami and spiciness come out; at 60℃, umami mixed with moderate sweetness, moderate but not harsh spiciness, and sharpness without too much bitterness. If you want to warm it up, use a high temperature.
It is a little different from the image of the brand, not good with grilled fish, better with simmered dishes. It is very safe for everyday drinking. There are two extremes: at room temperature or very hot.
Japanese>English
Chokki
Banjo Kotobuki Junmai Ginjo Yume no Kou
55% 15% 1.8L 3,150 yen
This sake is made at the Nagai brewery in Yamagata. Purchase at the brewery in Namie.
It is a little peculiar. It has a bitterness. It does not seem to be popular with women.
But I think it gets better day by day. Or rather, I am beginning to understand it. It has a strong and mature taste. The more you drink it, the more you get used to it. Slightly warmed up is good.
It's the kind of sake where your co-worker has a few quirks, but when you talk to him, he may turn out to be a surprisingly nice guy.
Rating 3.7 (out of 5.0) 20240416
Japanese>English
倍割り
Last of the day.
Koshihikari.
Sweetness enters the mouth with a salty taste.
The middle part is spicy, and the back palate is rich and full-bodied.
Japanese>English
Chokki
Iwaki Kotobuki Yui Akaban Omachi rice 100% special junmai sake 15% 65% Shin Gin Seibai 720ml
This sake is said to be a bonding sake born from the exchange with Akaban City in Okayama Prefecture.
It has a simple taste but good acidity. It has a light acidity and elegant taste. It is also spicy and delicious.
The rice is polished to a fine "shagin" (fine rice), which reduces the amount of impurities and makes the sake clearer, and even with low polishing, the sake quality is said to be at the level of ginjo-shu.
On the way to this brewery, we encountered an earthquake of intensity 4. The staff at the adjoining roadside station said they could hear the earth shaking.
Rating 4.0 (out of 5.0) 20240412
Japanese>English
sakimiyajima
Started drinking at 13°c.
Not much aroma.
Quite effervescent.
Tastes like water.
Tastes like sparkling water with a little gum syrup.
Japanese>English
夢茶苦茶也
Oumachi, the oldest sake brewer in Japan!
Let's buy it! Let's drink it!
It was delicious, but it was a little chilly, so I warmed it up and found it to be smooth and delicious!
It was the first time in a long time that I could feel a great satisfaction.
Rice polishing ratio 65
Alcohol 17%.
Japanese>English
じゅんさん
We were in Tawaramachi, a rarely visited area, for a dinner with business associates.
This soba kappou restaurant offers a sake pairing with 10 dishes. It was like an all-you-can-drink affair, and it was a lot of fun.
The first sake was from Suzuki Sake Shoten, which finally returned to its hometown to start making sake in 2021 after being destroyed by the Tohoku earthquake and tsunami. Suzuki Sake Shop. I am deeply moved.
It is a nice sake with a light mild taste suitable for the first sake and goes well with any meal.
Ingredients Rice (domestic), Rice malt (domestic)
Ingredient rice: 100% Koshihikari produced in Namie Town
Rice polishing ratio 55
Alcohol content 15
Sake and snacks Sasayama
Japanese>English
ムロ
This is my next 🍶! I bought it at a convenience store on my way home from work 😅
Fresh, clean and sweet ❣️
I can't stop drinking it 😋.
I love sandesi💖.
Japanese>English
のり
Purchased at a pop-up at a liquor store in Isetan, Shinjuku. It was a delicious sake with a full-bodied sweet taste and a subtle nice aroma rather than a glamorous aftertaste. It is a rare type of sake that is mild and easy to drink, but has a distinctive flavor rather than being watery.
Japanese>English
sakimiyajima
Starts drinking at 15°c.
The aroma is not sweet, but rather sour.
In the mouth, a fluffy, grape-like sweetness spreads.
It feels sweet, but then there is some spiciness.
It has a lot of umami.
This sake is made in Namie-cho, Fukushima Prefecture.
Japanese>English
