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企業戦士☆サラリーマン企業戦士☆サラリーマン

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Chitosetsuru
5(6.76%)
Shichiken
5(6.76%)
Kokushimuso
4(5.41%)
Nishinoseki
4(5.41%)
Dewazakura
4(5.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
16(17.2%)
Ibaraki
15(16.13%)
Miyagi
7(7.53%)
Tochigi
6(6.45%)
Fukushima
5(5.38%)

Timeline

企業戦士☆サラリーマン企業戦士☆サラリーマン
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企業戦士☆サラリーマン
Okunomatsu Shuzo, All-American Ginjo Alcohol-soaked ginjo sake, but made with rice shochu distilled in-house, the so-called Hashira shochu shochu preparation. The shochu is Okunomatsu's ginjo and daiginjo, distilled under reduced pressure, they say. What the heck, it's not atmospheric distilled? Light-bodied but with a sense of alcohol, dry but with various well-balanced flavors and a short aftertaste. It has a mild but impressive aroma. Is this the effect of rice shochu?
Japanese>English
企業戦士☆サラリーマン企業戦士☆サラリーマン
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企業戦士☆サラリーマン
Nomura Jozo, Tsukuba Sagi Junmai Ginjo Junmai Ginjo-shu made from Yamadanishiki produced in Tsukubamirai City and spring water from the foot of Mt. It is not a sake with a gorgeous aroma that fills your nostrils, nor is it a sake that pushes out mellow sweetness or refreshing acidity. However, it is delicious! It's just plain tasty, plain tasty. This is good. This is good.
Japanese>English
企業戦士☆サラリーマン企業戦士☆サラリーマン
Abekan純米吟醸　辛口　赤版
Abekan ShuzotenMiyagi
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企業戦士☆サラリーマン
Abekan Shuzo, Abekan Junmai Ginjyo Dry Taste Sake rice produced in Miyagi Prefecture, the variety is said to be Kura-no-Hana (flower of the storehouse), but the authenticity is unknown. The sweetness first leads to acidity, which is not overpowering, and then the spiciness rises to the finish. The aroma is sweet and gorgeous, but it is not overly exaggerated, and it quickly fades away without interfering with food. The aftertaste is slight but long. It is a delicious sake.
Japanese>English
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企業戦士☆サラリーマン
Kuromatsu Kenbishi, Kenbishi Shuzo Two single-bottle bottles, each served cold and hot. The bottles have a nice shape and are very heavy, like miniature whiskey bottles! However, I was told that this bottle was designed to be the perfect shape for heating in a microwave oven. But I couldn't beat the thermodynamics... I had to shake the bottle a bit to get the top hot and the bottom warm, and one minute at 500 watts doesn't seem to cause proper thermal convection. Well, well, well, well, well... it tastes like pudding, custard pudding, not melon or banana as is often used as an analogy for ginjo-shu, but custard pudding. It tastes the same cold or warmed up, so you can drink it however you like! Also, this bottle is exactly one cup at the base of the neck, so it's convenient to wash it and store it... I think! You can also chill it in the fridge for a delicious chilled sake, or microwave it for a delicious heated sake, making the Kuromatsu Kenrishi Ippongboto the perfect travel companion!
Japanese>English
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松盛純米酒ひやおろし
岡部Ibaraki
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企業戦士☆サラリーマン
Okabe Gomei, Junmai-shu Hiyoroshi As you can see from the fact that it was bottled last September, it was unsold at the Yamaya Tsukuba Gakuen store. The rice is Ibaraki Prefecture's Ichibanboshi. No sparkle at all when chilled, but you can feel the fullness at room temperature. Heated...too warm or too hot, it's just too spicy, so I think it tastes best lukewarm to super hot.
Japanese>English
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