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酒呑ノ鳥居酒呑ノ鳥居

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The origins of the sake you've drunk are colored on the map.
Kyoto
3(21.43%)
Niigata
2(14.29%)
Yamagata
1(7.14%)
Fukushima
1(7.14%)
Ishikawa
1(7.14%)

Timeline

酒呑ノ鳥居酒呑ノ鳥居
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酒呑ノ鳥居
Unique sparkling sake brewed by Shirasugi Shuzo, the only sake brewery in Japan dedicated to edible rice. 45% 🌾 (100% Koshihikari rice) When the cork is opened, it makes a nice popping sound, and the white steam that rises up, this is sparkling. The slightly thickened liquid is slightly cloudy and white, with what appears to be rice shavings floating in the cloudy liquid. I wonder what kind of method was used to heat sterilize it. It looks like it would be clogged up on the day it is filtered. The freshness of muscat-like flavor and the bitterness of buttery caramel. It is quite strange that these two opposing flavors can be found at the same time. Even though I usually avoid sparkling wine, I found this wine interesting (sorry for my supercilious attitude). Here's to the possibilities of edible rice 🍻.
Japanese>English
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酒呑ノ鳥居
Fukui is associated with dinosaurs, dinosaurs with saurians, and saurians with salmonosaurs(?). Fukui is associated with dinosaurs, and dinosaurs are associated with saukesaurs. 50%🌾 (100% Fukui rice) Junmai Daiginjo-shu is a junmai daiginjo-shu with surprising sharpness and sharpness. In a world where flamboyant sake is the mainstream, this sake has a reverse personality. There is almost no top-brewing, and the texture on the tongue is tangy and pungent. The spreading aroma on the palate evokes the image of a good old rice brewery. The slight hint of apple acidity and the original fullness of the rice seem to invite the next sip.
Japanese>English
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酒呑ノ鳥居
A bottle brewed by Toyokuni Sake Brewing Company in Fukushima Prefecture, which is famous for its water and rice, with a cute motif of traditional arts. 60% 🌾(100% Yume-no-Kou) TM-1 (Association No. 1801) A beautiful marriage of the Uetatekoso, which is like nigori sake with the umami and roughness of rice, and the fresh and slightly carbonated Shuwa Shuwa, which is fresh and slightly carbonated. It has a silky texture, and the rice flavor that pops off the tongue is very pleasant. The alcohol is quite strong for its alcohol content, making it refreshing but very drinkable. The brightly colored bottle was designed in such a way that I wanted to display it even after drinking!
Japanese>English
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酒呑ノ鳥居
The only sake brewery in Miwa, Imanishi Sake Brewery, representing Nara, brews its best sake. 60% domestic rice The aroma is sour on the top, as if to say that it has a taste, yet there is a mysterious sweetness to it. Once in the mouth, a floral flavor that spreads quickly, and a complex sweetness that cannot be described as either rice or fruit, slowly spreads. This is delicious. It is like a head-on confrontation to the recent trend of smooth and silky wines. And yet, it is not too thick or strong, but strong with a sense of transparency. The indescribable deliciousness is indeed sake from the land where the god of sake resides. This is good.
Japanese>English
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酒呑ノ鳥居
The famous Tengu Mai brand of everyday sake from the historic Kurumata Brewery is a mellow, everyday sake. 60% domestic rice This junmai sake has a strong and sturdy structure. It has a soybean aroma of soy sauce and miso, and a firm rice character can be seen in the background. The grain aroma is perfect. The coloring is quite advanced, and despite its production date of 22.10, the sense of maturity is undeniable. But on the other hand, it definitely looks good warmed up. In fact, it was delicious. Even though I don't know much about the benefits of heating sake, this is an everyday sake that I can really feel its character.
Japanese>English
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酒呑ノ鳥居
Junmai Daiginjo sake brewed by Shuho Shuzo in Yamagata Prefecture, a straightforward expression of good old-fashioned sake. 47% 🌾 (100% Snow Goddess from Yamagata Prefecture) K1801 & NF-KA yeast (Yamagata yeast) A very pleasant sake with a good aroma of ethyl caproate and a decent marriage of rice and fruit aromas. As soon as it touches the tongue, you feel a chirpy, slightly bubbly sensation and a green, natural rice top note. At a time when uselessly beautiful junmai daiginjo-shu are gaining citizenship, this sake may be defiant in a sense, asserting its rice character, for better or for worse. The phrase "Dry +5" on the back of the product name does not lie, and it has a very crisp finish with little sweetness. It is a sake that lets you enjoy the goodness of the rice without any unpleasantness.
Japanese>English
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酒呑ノ鳥居
Eikun is Eikun, but it is a junmai ginjo sake from Eikun Shuzo in Shizuoka Prefecture. 60% 🌾 (100% Honorifuji from Shizuoka Prefecture) This junmai ginjo has a clear, sweet aroma. Contrary to its sweetness, the taste itself is clear and easy to drink. It has little flavor component, but this makes it easy to pair with anything 👌🏻. On first contact, I thought it might have a sweetness to it? I thought it might be sweet at first contact, but as I keep drinking 、、、、, it gets closer and closer to tastelessness.
Japanese>English
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酒呑ノ鳥居
Eikun, a famous brand of sake from Saito Shuzo, a long-established Kyoto sake brewery, distributed in France. Somehow they got hold of it. 60% 🌾 (100% Kyo-no-Koi) Because it is intended for overseas consumption, the alcohol content is very moderate at 9%. Furthermore, due to its distribution, it was only manufactured in 22/01, so it was hardly fresh. The top of the bottle has a matured taste like that of soy sauce or miso. If you were to close your eyes, you might think it was bright yellow (in fact, it is quite close to transparent). It is quite acidic and has a strong umami flavor. Strangely, however, I did not detect any off-flavor at all, and it did not seem to have deteriorated despite such a long time. Why is this? Is it the skill of a long-established brewery? A taste that sticks with those who like it. But considering that a 300 ml bottle is sold for several thousand yen locally, it may be a long time before sake spreads to the rest of the world.
Japanese>English
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酒呑ノ鳥居
Nishijin" brewed by Sasaki Sake Brewery in Kyoto, Japan, which is distributed in France. Somehow I got it. It's a 🌾? %(probably junmai sake) This one is a strong 15% by volume, despite the fact that it is aimed at Europe. It has a modest top-end, and the lack of off-flavors for its production date (22/01) is both strange and fascinating. The taste is satisfying enough even for Japanese, and it is definitely strong enough to be heated up. It has a lot of amino acids, which many people may consider as a bit of a cloying taste, but I think it is within the range of what can be called "umakuchi mellow". However, as usual, the price is quite buggy for an overseas product.... The specifications seem to be similar to those of products sold in Japan, so please visit Sasaki Shuzo's website for more information.
Japanese>English
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酒呑ノ鳥居
A genuine gem brewed by Hatsumomiji, a seasonal brewery in Yamaguchi Prefecture. 40% 🌾 (100% Saito no Shizuku) Junmai Daiginjo-shu with a very strong aroma component. It is rich in ethyl caproate, which is described as green apple-like, but beyond that, it goes so far as to make the nose tingle. The coloring is strong and the flavor seems quite robust. The sweetness and acidity of pears and green apples, and the freshness of young plants and trees are well rounded out by the umami of the rice. This is a delicate and impressive sake that is hard to find in beverage stores. It is best enjoyed slowly, chilled in a refrigerator.
Japanese>English
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酒呑ノ鳥居
A special label of Junmai Daiginjo brewed by Niigata Prefecture's Hozan Shuzo, made from 100% polished edible rice! 50% 🌾 (100% Koshihikari rice produced in Niigata Prefecture) The aroma is so clear and interesting that it is hard to believe that no sake brewing rice was used; the fact that it was made on 22/12 gives a very favorable impression of a near-new sake. The freshness is almost too intense, reminiscent of young, blue fruits. The fizziness is slightly perceptible. The freshness is evident. Yet it has a unique aftertaste. Perhaps because it is made from edible rice, it is characterized by a high amino acid content and a lingering aftertaste that could be taken to be a cloying taste. By the way, I like it. It is an interesting thing about sake to be able to encounter the freshness that only limited editions can offer...haha, I like it.
Japanese>English
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酒呑ノ鳥居
Brewed by Niigata Prefecture's Naeba Sake Brewery, this sake aims to be sweet and sour like a candy apple. 60% 🌾 (100% Gohyakumangoku used) Although it bears the name of "candy apple," the only top notes are almost exclusively lactic acidity and a zingy, fruitless atmosphere. The taste is very clear, yet the intense sourness hits you. It almost makes you want to slurp up your mouth like when you eat a dried plum. I expected an ethyl caproate-like aroma from the apple flavor, but it was more like an amino acid flavor. Although I cannot deny the disappointment from the jacket, it was a bottle that gave me a sense of the potential of sake.
Japanese>English
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神田純米吟醸
多賀Shiga
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家飲み部
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酒呑ノ鳥居
A classic gem among the AZUMA series, brewed by Saga Prefecture's Taga Co. 60% 🌾 (100% mizukagami) The most cost-effective of the everyday sakes offered by Taga Corporation, which has recently revived its sake brewing, this junmai ginjo is extremely complete for its rank of less than 2,000 yen for a 720 ml bottle. It has a clear, unobtrusive sake taste with an addictive riceiness that can certainly be felt. I feel that both beginners and professionals will be satisfied with this taste. It is considered taboo to warm sake, but this sake has a richness that makes us think it would look good warmed up, if only a little. They are planning to release more and more stylish sake in the future, so check it out ✍️.
Japanese>English
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酒呑ノ鳥居
Tomikunishiki Corporation, which brews sake in Kasai City, Hyogo Prefecture, with a focus on the local area, has introduced a low-alcohol sake for sake beginners. 70% 🌾 (variety unknown, but all produced in Kasai City) Aptly titled "THE FRUITY," it has an apple and lemon sourness from the glass. It has a strong milky, lactic acidity that is typical of rice, but the acidity is firm and crisp. It can be paired with a wide range of Western food. On the other hand, it is subtle with Japanese food. Frankly speaking, it is a taste that sake lovers may not like, but it is highly recommended for women and entry-level users. Considering the fact that it is quite tinted even though the production date is 22/12, I have the impression that it is not made from very good rice. That's my impression. However, I felt that they made good use of it and added to the depth of flavor.
Japanese>English

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