The first contact is fruity and round, with no corners, characteristic of Yamada-Nishiki. The slight acidity in the aftertaste gives the pleasant impression that one is drinking sake. It has no quirks and complements food, but has a strong sense of presence. If you encounter this sake as your first bottle of sake, you will be happy. It is such a sake.
The first Laughing Four Seasons.
This is the most gorgeous gold label in the Sensation series.
The aroma is not that strong, with a hint of apple.
It has a mild acidity and a refreshing bitterness.
It also has a pungent taste, but it is not strong and can be drunk easily!
Because of the impact of the acidity, it went well with kabura maki (turnip-shaped rolls)!
Pairing︰Yakitori, Kabura-maki, Benihaku Namasu (red and white radish), Meat burdock root and Tadzuki
It's been quite a while since I've laughed at Shiki. It's been four years since I last had a taste, and two years since I actually had a drink. The first time I drank it was to compare a black and white hi-iru sake. It was so long ago that even Sake-no-Wawa was not in business at the time, so my memory is vague, but I had the impression that it was a well-balanced sake with a thin line and a hi-iru sake-like feel, and that it was a good food sake. It's been at least 5 years since I last had a white sake...maybe even close to 10 years...lol!
The aroma is surprisingly banana. When you drink it, it is a well-balanced sake with apple aroma and grape-like astringency.
I had heard that it was sweet, so I was prepared to think that it was a sake for beginners, but it was surprisingly crisp, with a low volume, and seemed like it was for intermediate drinkers.
It is sweet and acidic and juicy, but it is overwhelmingly clear...or perhaps it is the layers of flavor from the aroma and orikara that give it its thickness, despite its transparent quality.
It was a wonderful sake that anyone could enjoy.
Ingredients Rice (domestic), Rice Koji (domestic)
Sake mother rice: Watabune No.2, produced in Hyogo Prefecture
Koji rice: Tamahide produced in Shiga Prefecture
Kake rice: Tamahide produced in Shiga Prefecture
Polishing ratio 50%.
Yeast 2NF
Alcohol content 15
Yen
It was definitely a rich and mellow sake, but I don't remember the detailed aroma because it was opened at a year-end party. It had a slightly subdued ginjo aroma.
Sweetness 3, acidity 3.5, spiciness 2, bitterness 1.5
Ginjo aroma 3
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Happy New Year 🎍.
For the first sake of the year 2025, I chose this one so that I can spend the year (four seasons) with a smile 😆.
I bought it at the end of the year at a liquor store and left it at my parents' house because I had a good impression of it when I went on a trip to Shiga (lol).
It was a sake made from the traditional sake yeast, but at first I thought it was a bit strong. I thought it was too strong at first, but when I paired it with a meal, it was so easy to drink that I opened half of it by myself. It went well with roast ham 🤤.
Happy New Year 🎍 to Tasake for my first sake 🙇 and I wish you a happy new year!
Thanks for the first drink of Shiga sake! I haven't had the black label since it was made from the raw yeast, but it looks delicious: ❣️
Happy New Year, Pon. It's nice to meet you too 😊.
I see that many breweries are starting to make their own sake yeast! I have a solid image of it, but it varies from brewery to brewery. Let's drink various kinds of sake this year!
During year-end trip home 🏠3
Sensation WHITE Gen2 Old-style Nama-moto 2024-2025 Nama-shu
Rice for Mother Rice : Watabune No.2 from Hyogo Prefecture
Koji Rice : Shiga Prefecture Watafune No.2
Kake Rice : Yamadanishiki from Hyogo Prefecture
Rice Polishing Ratio : 50
Yeast : Kyokai 1001
It is a deliciously sweet sake.
The richness of the sake's yeast yeast and a little acidity make it a mildly delicious sake.
The white type is easier to drink than the yellow type.
New Year's Day 🎍 Hatsumode at Hiyoshi Taisha Shrine 🎍.
The weather was nice and warm when the sun shone and there was no wind. ☀️
Black Label
Transparency and just the right amount of sweetness - delicious!
On a trip to Nagahama-Omihachiman
Koshiki Nama Moto 2023-24 Hi-iri
Kyokai 701 50% 15%.
Rice：Nihonbare/Kinuhikari
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree:
Acidity:
Full of fruitiness with the deliciousness of rice that pops and pops.
It gives the impression of not having a great deal of individuality.
Therefore, it can be enjoyed at any time and any occasion.
From the nose, there is a tropical feeling of pineapple and mango, which brings out the best in Watabune.
There is a personal mango feeling in the aftertaste, and the alcohol spiciness is present but not bothersome. As I said, none of the raw sake from the sake brewery can be missed!
Laughing season that seems to be particular about raw materials. A limited edition product with a New Year's feeling.
The aroma is clean and apple-like. It has a dry mouthfeel with a light acidity, which settles into a bitter umami flavor.
It is a type of wine that complements food and seems to go well with a variety of dishes.
I am happy to finish my work rather than the New Year's holiday.
■Top clearness
Muscat-like aroma and gentle sweetness, with a hint of sourness before being cut off smoothly by a peculiar bitterness.
■After shaking
The aroma and sweetness of muscat hides the sourness and bitterness (especially the bitterness).
Hence, it feels like a citrus flavor.
I wonder if this one has a more coherent taste.
I wondered if it would be better if I drank the old label Sensation black or something, because it had a bit of an aged aroma, but it was fresh and tasty, probably because it was freshly packed!
It's reasonably priced and I'm satisfied!
