2akane2
When I first drank it, I thought "dry? I thought so, but when I drank this one after drinking other sake, it might be dry indeed!
I think it has a strong taste.
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山川光男Yamakawa Mitsuo
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Yamakawa Mitsuo
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まーさん
The brewer in charge of this project is Otokoyama Shuzo.
The project theme for 2024,
The project theme for 2024, "Timeless Sake Brewing," is now complete.
The sake is clear, dry, and easy to drink,
It is easy to match with meals.
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Super Masa
It is great to be able to drink this kind of special sake. In Hachinohe, there was a sake collaboration between three sake breweries, and I hope this kind of initiative will spread to western Japan as well, as the difference in taste is surprising.
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かにかまん
Love the package illustration and the taste.
This is a drink that can be enjoyed on its own or with food, and I never get tired of drinking it.
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IP
This time Mitsuo Yamakawa is dry and up front, but still clean and transparent. I like
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ももこ
Sake rice: Yamagata Prefecture Izuwasanbana
Polishing ratio 50%.
Sake degree and acidity: Undisclosed
Alcohol 15%.
I found a buckwheat noodle restaurant on the way out and went in.
I was delighted to find a lot of sake on the menu.
Fruity and sweet, with a little bitterness (acidity and bitterness)
Quite a crisp aftertaste
Japanese>English
酔nosuke
2024 Fuyu labeled by Mitsuo Kunekune. The host brewery is Otokoyama Shuzo.
The aroma is slightly aged with a light yellow tinge. 50% polished rice makes it smooth and refreshing. The taste is the opposite of the softness of the label: dry. The taste is the opposite of the softness on the label, it is dry, but when it is cold, I felt something different, but then I decided, wait a minute, this is a winter sake from Yamagata and it is suitable for warmed sake, so I heated it up a little and the sweetness and rice flavor came out and the balance of sweet and spicy became just right, and the last part is crisp and clean.
It was definitely better when heated.
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Saki
Mitsuo Yamakawa 2024 Fuyu
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yuki
Hosted by Otokoyama Shuzo.
Aiming for traditional dry taste.
The aroma is of yogurt or cheese. The color is quite yellow. Basically, it is dry with acidity, but it also has a strong umami and sweetness, so it is more umami than what I would consider traditional dry.
After a week, the aroma became more banana-like and the flavor increased.
The image of the taste has changed.
Is it because my cold is gone?
Japanese>English
yuki
I had this one in September, too, but I got in line with Fuyu.
The host is Kojima So Honten.
They use more koji as in the past.
The aroma is rather acidic and yogurt-like. There is little sweetness.
The taste is strong. I thought that more koji would increase the sweetness, but it has a strong acidity and umami. It is dry with umami. The sweetness and thickening comes the next day.
Japanese>English
uchi
The description is interesting, "This time, with an eye on the near future, we trapped a little CO2 in the drink for the sake of the environment.
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beans
♪♪
x777303
13% original sake, 50%, 2,090 yen for a 4-pack.
The koji ratio was 30% in 1761, and the amount of koji was relatively increased. As a result, the flavor is firm and very cohesive. The acidity is modestly assertive, and this moderation is desirable.
I like this sake a lot, it has been a big hit for a long time.
Japanese>English
hoshiaki
Junmai Daiginjo🍶2024 Aki🍁Itsuwasanzu🌾 from Yamagata Prefecture.
Pleasant acidity ✨ Sleek and light. Slightly rummy 🫧 Good with sashimi. Good with sashimi, with just the right amount of bitterness. It goes in more lightly with nanbanzuke. So it's Toko this time.
Purchased at Morita Shoten @ Urawa, drinking at home 20240904
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