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Sake Rankings by Flavor Tag

Introducing sake brands with the strongest impression of "Grapefruit" flavor, ranked by the strength of the impression.

# 71

2.82 pt.

矢尾酒造 Shiga

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Pineapple Acidity Amino Acidity

Suzumasamune 1

Suzumasamune 2

Suzumasamune 3

It was said on the SNS of the sake shop that it was a new arrival, but it was made in April of last year, so maybe it was aged in the warehouse? The aroma is light and ripe. The sweetness is fruity and the umami is firm and delicious.

Japanese>English

Shiga Local Sake Festival in Otsu 2025①. Suzu Masamune, Biwa no Chouju, ALL SHIGA booth. Arriving at the station nearest to the Biwako Hotel where the event was held, I had some time to kill so I went to a ramen restaurant produced by Minoru Sano, who is known as the devil of ingredients in the ramen industry, to get some food for my stomach. I was able to order without waiting in line, and arrived at the venue just in time. There was a long line to get in, and we didn't get in until 10 minutes later. The first thing I headed straight for was Suzu Masamune, which I had been aiming for. I was approached by the liquor store that BOUKEN-san patronizes and greeted him. ◉ Suzu Masamune Junmai Ginjo The sake has a strong umami with a hint of gas. It is a 3-year aged sake with a fruity richness. It's really good! It seems that it is not available for purchase since they are not making it anymore. After the event, I visited a liquor store in Kusatsu and told them I went to a Shiga sake event in Otsu, and the owner of the store was there too. According to the information from the liquor store, a liquor store that had Suzu Masamune in stock had given it to him for the event. He said that the sake was well preserved and had been aged for about 5 years.

Japanese>English

I slept on it for a while. It's nectar It's good

Japanese>English

# 72

2.82 pt.

Sato Shuzoten Saitama

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Lingering Dry Sweet and Sour Umami Sweetness Bitterness Sharp Room Temperature

Ogosebairin 1

Ogosebairin 2

Ogosebairin 3

I stopped by the brewery for the first time in a while. I used to have a special fire-brewed junmai and a sake called "Mariko no shu" which is named after the female toji (master brewer?). Both were quite dry, classical sake. Both were quite dry classical sake, and I had the impression, for better or worse, that this is what local sake is supposed to be like. This was probably my first nigori sake, but it looked delicious, so I bought some! I wondered if the beautiful woman at the sales counter was Mariko herself? It has a classical aroma with a banana feel. It is more of a hint than a standing aroma. It has a classical taste and is dry, but you can drink it by itself if you want! It is very easy to drink because it has a lot of turbidity, which gives it a strong umami flavor and makes it easy to taste the sweetness. I drank it with kimchi nabe (kimchi stew), and I think it goes well with strong flavors and nabe dishes! It also seems to go well with meat, and I am sure it would go well with ginger-grilled pork or chicken steak. I imagine it is like Kikuhime nigori or Tamagawa nigori! To be honest, I think it's one of the best in the Koshu Plum Grove, so I'd be happy to buy a bottle and drink it slowly. It can probably be stored at room temperature until early spring.

Japanese>English

I had decided on Mariko's Sake for my first visit to Saitama. The Sato Sake Brewery is run by Mariko Sato, the toji of the brewery. There is almost no alcohol taste, and the spiciness comes later with more umami. It is sweet and umami, but the spiciness lingers a little.

Japanese>English

Ogoosebairin Yamahai Dry Taste. Sukkiri Yamahai. Serve with meat-wrapped asparagus, chikuwa cucumbers, tofu, etc.

Japanese>English

# 73

2.82 pt.

Shiraito Shuzo Fukuoka

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Crisp Umami Sweetness Light Fruity Acidity Invigorating Mellow

Shiraito 1

Shiraito 2

Shiraito 3

Tonight's sake is a Shiraito Brewer's Nigori sake from the famous Shiraito Shuzo, which I had the pleasure of meeting at the brewery during my trip to Fukuoka in late May. When we visited the brewery, the proprietress and her little son were very attentive to us, and we were very grateful for the free tasting, which they usually don't do 😊 We bought a bottle of one of our favorites, so we're going to open it now 🙌! The rice polishing ratio is not stated, but I think it is more than 70% polished. The aroma has a soft lactic acid nuance that is not typical of sake. The taste is easy to drink with a slight sweetness of rice in the supernatant and umami flavor 😋 It becomes completely cloudy when mixed with a significant amount of lees, but it has a smooth mouthfeel and is more delicious 😋😋😋😋😋.

Japanese>English

Tonight, I feel like I've been shvitzing at the gym for two days, but drinking this is a negative rebound, but when it comes to horse mackerel and monkfish sashimi, it's a MUST 🍶. I bought this 💁 at a brewery when I was in Fukuoka. It's Shiraito Sillite 70 ✨. Unlike Tanaka Rokujugo, this sake seems to be distributed within the prefecture, but it is a 100% Yamadanishiki Junmai sake from Itoshima, and when I tasted it, I enjoyed this lowest-purity sake 😋. The sake has a very clear and clean structure, with a hint of sourness from the ginjo aroma of the cucumber, and the rice is sweet and full. The finish is very crisp and very excellent. ☺️ It is best when it returns to room temperature from chilled. ⭕️

Japanese>English

It was great to drink it as a sake without any peculiarities😊. I think I like it better than Tanaka Rokugo🎶.

Japanese>English

# 74

2.82 pt.

Takarayama Shuzo Niigata

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Sweetness Umami Bitterness Crisp Dry Room Temperature Astringent Mellow

Hozan 1

Hozan 2

Hozan 3

I bought it after tasting it at Hankyu Department Store. I've said it many times, but it's called "Takarayama" 😅. I'll say it again and again😅. It has a heavy mouthfeel for a fire-brewed sake, but I wonder if it's a raw sake? I got the impression that it was wrapped in a gentle sweetness from start to finish. It also has a lot of acidity. It tastes better than when I tasted it.

Japanese>English

It has a clear, refreshing taste with a good sweetness. It does not have a strong impact, but it can be drunk calmly. It is a good food sake. There are several varieties of this "rice bag series" with different rice, so it would be fun to compare them. I like "Hozan". ❣️

Japanese>English

Celebrating the 20th anniversary of the ㊗️ Sake-no-jin, 30 Niigata sake cups 🎉 Part 2 First, cold sake. A little bit matured. But it also has a softness. Surprisingly refreshing. No gusto. Spicy. 45 degrees. Spicy. 45 degrees. When raised to 60 degrees, it loses a little of its flavor and becomes a warm sugar water. With yellowtail teriyaki and 😋. Sake from Sake Kadoya @ Murakami 20240315

Japanese>English

# 75

2.81 pt.

Nichinichi Mushashugyo

Nichinichi Inc.Kyoto

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Muscat Acidity Fizzy Yakult Citrusy

Nichinichi Mushashugyo 1

Nichinichi Mushashugyo 2

Nichinichi Mushashugyo 3

Slightly carbonated. Slightly too fruity.

Japanese>English

# 76

2.80 pt.

Aramasa Shuzo Akita

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Acidity Fizzy Sweetness Champagne Fruity Sweet and Sour Wine Citrusy

Aramasa 1

Aramasa 2

Aramasa 3

The color is a yellowish gold, reminiscent of champagne. When shaken, it smells citrusy, sweet and clear, and the expectations are high. Carbonation, apricot, citrus, sourness from the clean drinking experience, taste is not thin and has moments of woodiness and is very tasty. It has a slightly heavy sourness, richness, and astringency reminiscent of low-polished rice, but it is not dull or difficult to drink, and it has a slight heaviness that makes it enjoyable. If you want to try the powerfulness of low-polished rice but also want to drink a beautiful sake, this sake will satisfy both of your needs.

Japanese>English

The slightly sour smell has a fresh soda-like aroma. The slight sourness of cherries from the slight fizz, the woody aroma, and the delicious taste of rice as it fades away. It's delicious. No bitterness. The description says plum, jasmine and honey. The smell is of Japanese cypress. I think it gets drunk faster than other sakes.

Japanese>English

At home. Shinsei has come to our house too❗️. The aroma is not that great, the taste starts with a tingling sensation on the tip of the tongue, and when you put it in your mouth, it has a strong sourness with a hint of sweetness. It was very light and easy to drink. It's a gem that you can drink forever and it's hard to judge when it's over.

Japanese>English

# 77

2.79 pt.

Toraya Honten Tochigi

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Juicy Umami Acidity Fruity Fizzy Fresh Banana Sweetness

Shichisui 1

Shichisui 2

Shichisui 3

Hatsunanamizu♪The fresh and subtle apple aroma of Oumachi....The mouthfeel is sweet with a strong sweetness and bitterness! Nice aftertaste🙆You can feel the flavor of Oumachi...delicious...with bonito tataki...the possibilities of Oumachi are endless♾️♪Tochigi sake🍶 is delicious😋... ....

Japanese>English

At home. My first Nanamizu. When opening the bottle, there is a fizzy feeling. The aroma is muscat, and when you put it in your mouth, in addition to the fizzy feeling, there is a strong sweetness, followed by sourness and umami. The bitterness is felt at the end, but it is easy to drink. I think the description on the back is right on target. It is an excellent product that is very easy to drink.

Japanese>English

Nanamizu FOUR-SEASONS WINTER (Activated Nigori Nama Shu) 1800ml Rice used: Yumesasara 100% (unmatched rice) Rice polishing ratio: 60 Alcohol content: 16%. It arrived together with a large amount of Kangiku that I had reserved since the end of last year. My fridge is full again😅. This may be my first Nanamizu. Fresh, juicy, fruity! I wonder if it tastes like this because it's Yume-Sarara. It's Sunday and I'm drinking too much.

Japanese>English

# 78

2.79 pt.

yamamorisyuzou Aichi

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Caramelized Sweetness Chocolate Fruity

takanoyume 1

takanoyume 2

takanoyume 3

Purchased at Okadaya, Nagoya Rice used is Yume-Ginko from Nagoya This sake has a slightly sweet and robust flavor. It is not so fresh, but has a mildly sharp and clean aftertaste. Overall, it has a calmness that makes it a versatile all-around food sake. This is a good sake for ministry.

Japanese>English

This will also be the first time I have dreamed of a hawk. The first aroma is a modest sweet aroma. In the mouth, it has a rich sweetness like ripe fruit and the umami of rice. It also has a sweet overtone like that of ripe fruit. It is similar to Chochin, but darker and tastier. I love Nagoya's sake.

Japanese>English

Yume Ginko The soft sweetness explodes when served warm!

Japanese>English

# 79

2.78 pt.

Moritakinshachi Shuzo Aichi

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Miso Chilled Room Temperature

Kinshachi 1

Kinshachi 2

Kinshachi 3

I received it as a gift.

Japanese>English

This is the last of the sake purchased at the Nagoya liquor store. Rice used is Yumesansui Beautiful smooth sweetness and moderate bitterness and spiciness. It has a little heaviness, but it is a well-balanced sake ❗️. Not bad❣️

Japanese>English

It doesn't have the fruity, slurpy feeling of today's sake, it's more like a Japanese sake. ‼️ It's good to drink like this once in a while. 👍🏻

Japanese>English

# 80

2.78 pt.

Sugita Shuzo Tochigi

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Hot Temperature Umami Acidity Full-bodied Velvety Cooling

鷗樹 1

鷗樹 2

鷗樹 3

〰fixture Association Yeast No. 601 🌾Weighing: Yamadanishiki produced in Hyogo Prefecture 2021/03 The umami of rice, which is typical of junmai, comes in softly. The astringent bitterness comes quickly. The bitterness is quite bitter.

Japanese>English

The first ooki tree When I hear the word "Yamahai," I have an image of strong acidity. This one, as usual, was characterized by its sharp acidity. The top-tasting aroma has a sense of sake behind the acidity. The mouthfeel is rather light, probably due to the crisp acidity. The flavor is not as strong as it should be. The aftertaste is full of sake-like aftertaste, followed by sourness and a strong bitterness. A closer look reveals that it is 18 degrees Celsius. No wonder it hits the back of the throat so hard. Moderately heavy! Thank you very much for the drink!

Japanese>English

〰fixture 2022BY Association No.6 yeast Yamadanishiki(first-class rice) 2023/08 From regular sake to daiginjo All the sake is pressed in the Sase-style tank Thick, full-bodied dry sake Strong and can be served warm or on the rocks.

Japanese>English

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