Junmai Daiginjo brewed with banana yeast.
Start drinking at 14℃.
The aroma is of ripe bananas.
It has a smooth texture on the tongue.
The taste and aroma of bananas fill the mouth.
The last taste is a bit spicy, but I think it will disappear as it adjusts to the temperature and the air.
It is a sake to drink after a meal.
Production date: June 2025
Alcohol percentage: 16
Rice polishing ratio: 55
Ingredient rice: Omachi
Yeast: Nadeshiko
Sake meter
Acidity
Amino acidity
Shop/Yamamura Shoten Co.
Price: 1936 yen (720ml)
Recommended temperature range: cold
Recommended Cooking
Comments・・・One day after opening the bottle, the sweetness will increase.
Impression・・After opening the bottle, it becomes sweeter if you let it sit for a day.
2025 Hiyoroshi, the first bottle for the anniversary.
Last year I couldn't drink it due to various reasons.
First impression
Acid -> bitter -> watery
I tried it cold or at room temperature, but my impression was the same...
The most refreshing and fruity Omachi sake I have ever tasted.
It has a gorgeous sweet flavor, but it is not too light, and has a very high level of flavor with a good balance.
The umami has the fullness typical of Omachi, but it is not heavy and the aftertaste is rather light.
The good parts of Yumachi are well hidden and the bad parts of Yumachi are pushed out.
If Kagoya didn't carry Amabuki, I might never have drunk it.
This is quite good. 5.00
Peach, pineapple and fruit aromas.
The nose is full and fruity,
The taste is full and full-bodied, with a firm umami flavor that is typical of Omachi.
Smooth mouthfeel.
There is no persistent aroma that escapes to the nose, and the taste is clean.
It has a balanced sweet and sour taste.
It is delicious.
Degree of liking ☆ 4.5/5
At a nearby bar after returning from a trip home.
The driest osake of the day.
Junmai, with a tangy aftertaste, but refreshing and gorgeous.
The packet of watermelon is cute.
Gorgeous apple-like aroma 🍎.
Refreshingly sweet and sour taste 😆
Succulent and crispy mouthfeel ✨.
Dry type with a great aftertaste 👍️
THE summer sake: 🏄️
I went to a meeting for flower yeast sake.
It was the first time I got Amabuki. I got Nadeshiko, Banana, and Rhododendron for the Hana Yeast, and I liked the Rhododendron. ❤️
Brand name] Amabuki Tokubetsu Junmai Nama Shu "Summer Love Sake" [Sake Brewer] Amabuki Sake Brewery Co.
Sake Brewer】 AMAFUKI SHUZOH GOHSEI (Miyaki Town, Miyaki County, Saga Prefecture)
Kind of sake】Special Junmai Namaishu
Rice] Japanese rice (undisclosed variety)
Rice polishing ratio] 60
Alcohol content】16%.
Sake Beverage] Straight glass
Aroma】+1.5（green apple, white bean dumpling, steamed rice, Nara pickles)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0 Mellow
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Alcoholic bitterness and mild acidity
Impression: Yeast-scented, umami, light and dry
Note: This is a low-trust comment as it has reached alcoholic singularity.
Unique battery of Saga rice and flower yeast. Moreover, it is a sake yeast?
The aroma is strongly yeasty (sur lie aroma in wine) and overpowers the slight fruit aroma.
The taste is too rich and umami dry to be a summer sake.
Hana yeast? Rice? I don't know what made it so. It was a summer sake that was normally delicious but difficult to understand the author's intention. Saga's view of the world?
I am curious.
[Repeat Score] 1.5
Gentle and mildly sweet. The aftertaste is full-bodied and then refreshing. This might go well with Western food. It's not my favorite type so far, but I think it might be a good favorite too.
