sakepower
It's for your drinking record 🍶📸.
Comparison of one year old versions 🍶🍶.
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米鶴Yonetsuru
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Location
Niijuku, Takahata, Higashiokitama District, YamagataOpen in Google Maps
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sakepower
It's for your drinking record 🍶📸.
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
Masaaki Sapporo
Good evening, Sakepower 😃Congratulations on 4,700 check-ins 🎊The drinks here look good too 😋.
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yuya
The flavor is firm despite being a ginjo.
Japanese>English
Ｓたっく
Memorandum
Sake rice: Yuki Megami
Polishing ratio 50%.
Slightly fruity and refreshing on the palate. More than dry. The lingering aftertaste is a little bit tasty and astringent.
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KAWA
Good sharpness and a hint of sweetness
Japanese>English
おかわんピ
Slightly gassy
Fresh and gentle on the palate
Slightly acidic, dry and delicious
Refreshing~!
Japanese>English
やっさん0017
My body after working overtime
It stings!
Schwagas🫧
deliciously bitter
Sweetness from sourness
Sake at room temperature
I like it.
Tasome-so 1,700 yen
Japanese>English
オゼミ
2025 0930
Yonezuru
Kakuho
Junmai Daiginjo
100% Yamadanishiki from Hyogo Prefecture
Catch in a bag
Polishing ratio 50%.
Yonesuru Sake Brewery
Takahata-machi, Yamagata Prefecture
Japanese>English
デビル
Brand Name] Yonesuru Daiginjo Gyosho
Sake Brewer ] YONEZURU SHUZO CO.
Type of Sake] Daiginjo
Rice] 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio] 35
Alcohol content] 16% [Sake alcohol content] +1 to +2 [Sake alcohol content] +1 to +2
Sake meter] +1 to +3
Acidity] 1.1 - 1.3
Yeast] Yamagata yeast, Association 1801
Sake Cup】Wine glass
Aroma] +1.5 (apple, white peach, muscat, gorgeous ginjo aroma)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.5
Lingering: Short to medium. It cuts off cleanly and smoothly.
Impression] A mellow dry daiginjo.
A master brewer who won a gold medal at the National New Sake Competition in 2024. I bought this bottle as a souvenir when I participated in Yonezuru's rice planting, but you would never think it would be bottled as a countermeasure against alosoaking for the examination. Before the alkaloids, the nose has a complex aroma including white peaches from a cerulenin-resistant strain. However, it is quite mild and elegant. The taste is beautiful and elegant with moderate sweetness and acidity. The sake has a clean and elegant taste with just the right amount of sweetness and acidity, and the alkaloids are not at all deliberate, which makes the aftertaste refreshing.
Pairing】Pairs well with white fish sashimi, seafood hot pot, crab cream croquettes, marinated scallops, shrimp dumplings, etc. (Internet information)
Repeat Score] 2.0
Japanese>English
ラグビーおやじ
Although it is a junmai daiginjo, it is not a sake with a gorgeous ginjo aroma, but rather a clean, refreshing sake with no cloying taste as a result of polishing the rice to daiginjo standards. It is a very beautiful sake, so please enjoy it slowly.
Japanese>English
bouken
Sake bought at the Takashimaya Sake Festival.
My favorite sake is the pink super Shiboritate that Umaisan bought, but I had already bought and drank it in the past, so I hesitated to buy this one and Kame-iki.
It feels fresher than when I tasted it. It is dark and has a strong umami flavor. The sweetness is moderate. The acidity is felt towards the end and the aftertaste is short.
It feels spicy when drunk with sweet dishes, so pairing is especially important for this sake 🤔.
There are some smoky nuances when the temperature rises.
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城崎みのり
Hijiori Onsen Night Market, at Yokoyama Niemon Store
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noburin
Shinbashi
New Mikan
4th drink
Japanese>English
たけるパパ
On a trip to Miyagi Prefecture, I stopped by "Saichi" in Akiu Onsenkyo.
This store seems to be a member of the Japan Famous Sake Brewers Association, and they had a wide selection of local sake.
One bottle that caught my eye was brewed by the Yonezuru Sake Brewery in Takahata-machi, Higashiokitama-gun, Yamagata Prefecture, which is located in the neighboring prefecture. It is a limited edition sake for the New Year's holiday, brewed on New Year's Day, and stored in bottles after fire-refining. It is said that the storage period gives it a matured taste.
No. 34 is the number of the brewing tank, and this is the tank in which the New Year's Day "Tomeshibu" brewing is conducted.
The raw material rice is 100% Miyamanishiki.
Rice polishing ratio is 55%.
Alcohol level is 16 degrees.
Sake degree is +1 to +2, slightly dry.
After bottling, it seems to be once fired and then enclosed in a bottle to give it a different flavor.
When the bottle is opened, the aroma is fresh, gorgeous, and fruity, like green apple and pear, with a hint of sweetness.
When poured into a sake cup, it has a clear, pale golden color and is smooth.
A sip reveals a fruity and slightly sweet taste. The ginjo aroma, like green apple and melon, spreads in the mouth. The palate is filled with the flavor of rice, and the acidity tightens the taste and makes it crisp and clean. The aftertaste is smooth and crisp, with a hint of bitterness and minerality lingering in the aftertaste.
Japanese>English
Yonetsuru純米吟醸三十四号
Kamy
Nama-zake made with Miyamanishiki. Clear and aromatic.
Japanese>English
HAPPYG
I feel rather refreshed, perhaps due to the order in which I drink.
Japanese>English
