ゆうじ
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岩豊Ganho
Flavor Chart®
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Brands from Niigatadaiichi Shuzo
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We analyze the flavors based on everyone's comments and select similar brands.
NoguchinaohikokenkyujoSimilar Characteristics
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Location
660 Uragawaraku Yokokawa, Joetsu, NiigataOpen in Google Maps
Timeline
こんぺい
At Gotanda
Sweetness and acidity moderate
Slightly rice aroma
Refreshing sake
Shiba Shrimp pickled in salt
pickled firefly squid
Japanese>English
GanhoVersion Ⅱ 生酛造り
GanhoVersion Ⅱ 生酛 搾りたて生原酒
GanhoVersionⅡ 生酛造り 搾りたて生原酒
GanhoVersionⅡ
disk
Plum-like fruitiness
Round and mellow mouthfeel
Full-bodied and full-bodied, with a lingering aftertaste
Japanese>English
ryo
Sake from a brewery in the mountains.
It is slightly amber in color.
There is no particular aroma.
The umami flavor spreads on the palate with a gentle aftertaste,
It is easy to drink and delicious.
It has a good sharpness due to the No. 6 yeast, and goes well with meals!
It is also good with meals!
Japanese>English
豊健
The sake was strong, robust, and deep.
Japanese>English
寿梨庵
Version I was previously reported.
Again, no mention of the rice (last time was Gohyakumangoku).
Sparkling 🌟.
The sweet, honey-like aroma suggests a rich, mellow sake.
It is sticky, viscous, fresh, and fruity like a peach 🍑.
The rich umami is thick, but the acidity is assertive and gives the impression of being balanced at a high level. The lingering finish is also firm👍.
The temperature rises, and the sake becomes more like a sake yeast yeast yeast yeast yeast yeast.
I think it is a valuable individuality in Niigata 🤗.
Japanese>English
酔生夢死
Named after the second generation brewing director "Yutaka Iwasaki
Rice：Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 16
No.6 yeast
Dan's recommendation for umami-guchi type warmed sake
The bottle has barely been open for a week.
Strong acidity for warmed sake.
Cold sake has a unique umami with a refined acidity.
Personally, I like the balance of cold sake best today!
Japanese>English
takeさん@しぞーか
Iwatoyo Namahashidashi special junmai sake, unfiltered and unpasteurized
Niigata Daiichi Shuzo (Urakawahara, Joetsu City, Niigata Prefecture)
Japanese>English
マッシュ
The color of the liquid is slightly yellowish, and the aroma reminds one of transparent grains.
It has a full flavor and a refreshing sharpness typical of No. 6 yeast.
A pleasant aroma of rice passing through the nose.
Sake that is both profound and sharp.
Japanese>English
ことり
The Niigata Daiichi Shuzo brewery of "Yamama" brewed a special version of "Iwatoyo" using No. 6 yeast and brewed with Nama-moto (raw yeast).
It has a slightly thickened, yellowish color with a reddish tinge like fallen leaves.
It has a slightly thickened, reddish yellow color like fallen leaves.
It has a slight dried fruit, cork and oak flavor, a light matured feel, a honey-like sweetness, and a lingering acidity derived from the nama-moto.
Third photo: Left: Iwatoyo, Right: Tsuchida 99
Compared to Tsuchida, it is no match for its color and intense flavor😅.
Japanese>English
Rafa papa
Good evening Kotori 😃
The combination of No.6 yeast and sake brewing sounds delicious 😋I've never seen this brand before but I'm very curious 🤔I'd like to drink it... 😊.
Japanese>English
ことり
Rafa papa, good evening😊I enjoyed Yamama before, so I picked up this one from the same brewery 🤗Light sweet and sour with a raw yeast base. I'm thankful for the sake store that carries a variety of sake. I'm in the prefecture but 🚗 too far away... I'm popping in 😅
Japanese>English
Heroyui
At Kuwabara Shoten in Gotanda.
Fruity aroma that is not typical of special junmai.
Light and slightly sweet.
Very smooth on the tongue with a rich flavor.
Japanese>English
GanhoversionⅡ 生酛造り 特別純米酒
クリュグ
Rice：Gohyakumangoku
Rice polishing ratio: 60
■Sake degree:
■Acidity:
■Amino Acidity:
Alcohol degree: 16 degrees Celsius
"Iwatoyo Version 2 was made with the No. 6 yeast in the nama-moto production process and stored under freezing temperatures with as little modification as possible in order to express the sharpness and character of the nama-moto! "
This is a very limited edition product from Niigata Daiichi Shuzo, brewed with rice from a mountainous region with heavy snowfall, dotted with terraced rice paddies, limpid underground water from the mountains behind the brewery, and the skills of the Echigo Toji, a master brewer with a long history of brewing sake. Version 2.
The second version of the Iwaho series is a special junmai sake made with 60% polished rice, using "Gohyakumangoku" rice suitable for sake brewing, with the No. 6 yeast used in the nama-moto process.
It has a matured ginjo aroma and a sweet, sour, lively acidity that fills the mouth with a white wine-like flavor. Compared to Iwatoyo Version 1, the use of No. 6 yeast gives it a wild finish.
Japanese>English
さけえ
Sake from Joetsu, Niigata.
Nakadori Yanma Yamama, a raw yeast version of Nakadori Yanma Yamama?
It is made with No.6 yeast.
It is a good combination of modern and classic sake!
Delicious!
Ah, this umami,
It reminds me of Kitajima!
Japanese>English
たかし
美味しい！
YSTJ
Iwatoyo Version II Namahashi-zukuri Special Junmai Unfiltered Unrefined Unmixed Sake.
This Version II sake is made from 60% polished Gohyakumangoku rice, using No. 6 yeast, and stored in ice temperature after top fermentation to express the sharpness and character of the sake with minimal modification.
It has a unique reddish hue, an elegant muscat-like ginjo aroma, and a full-bodied yet crisp aftertaste reminiscent of white wine!
Japanese>English