Daijiro Yamahai Junmai Hi-ire (Ginbuki, additive-free, brewer's yeast)
Manufactured July 2025, Sake degree +6, Acidity 2.1, Rice polished 65%, Alcohol 17
The aroma is slightly alcoholic. The mouthfeel is mellow, with a complex spread of acidity and dry structure in the mid-palate.
The aftertaste is classic and robust, with a subtle lingering aftertaste. The acidity is strong, so it is likely to show its true value when paired with strong-flavored dishes. Based on its sake level and acidity, it is classified as rich and dry.
Preference score: 6.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 2
A strong acidity and spiciness make this a calm and mature food sake. It has a strong drinkability.
Ume! What is this?
The sweet, spicy, sour, and bitter flavors are balanced to a high level, with a nutty aroma that I love... To be honest, I had never even heard of this brewery, but here it is... yummie...
1930 2025/8
Daijiro Namaishiki Junmai
Yamadanishiki Junmai Namaishu R5BY
Yamada-Nishiki 65% produced by the Shiga Tomin Hyakusho no Kai
+5 2.4 No yeast added (brewer's yeast)
17° 25/7 A+
Higashiomi-shi, Shiga Hata Shuzo
1800 3380
This is a raw yeast sake from the second summer of the R5BY.
It has a mellow but deep flavor that retains the freshness of the original.
It becomes softer when heated, so we enjoyed comparing it with cold sake.
Don't underestimate a cup of sake, but this is a "delicious" supporting role for Hanami.
The moment you take a sip, you will be struck by its fresh, cool, and slightly ginjo aroma. While it feels light, the taste is well-balanced, with sweetness, umami, and acidity spreading out. The nose has a fruity aroma reminiscent of apricots, and the fullness and richness of nigori can also be felt.
As you continue to drink, the classic dry taste also peeks out, and you will be drawn in by the changes in flavor. It is a casual yet profound sake that is perfect for picnics, cherry blossom viewing, and other outside drinking.
