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The label is simple and retro, and although it has a high alcohol content, it is not unpleasant and is surprisingly easy to drink. It's even better when heated.
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Evening sun, evening sun. It's finally starting to look like autumn. The arrival of the season comes from the sea of turtles.
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Vine flower yeast. Hitokochi. It is a prize of Shinshu SAKE Country Tourism! I am very happy because I originally like Sekizen. It is sweet, but the wild acidity makes it crisp and tasty.
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It is dry and cool. Might be good with summer vegetables.
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Hitokochi. Saku yeast derived from cosmos. I went to buy a bottle of Yuyake-Koyake and was told that it would not be sold until September, so I opened a bottle of this one. The citrusy acidity is so great that it is hard to believe it is fire-aged. It's really tasty.
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Hitokochi. This summer I visited a brewery that is a little far from the five Suwa breweries. It is a type of sake that does not assert itself too much, for better or worse, so it can be sipped while eating. It is good at room temperature or slightly warmed.
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Summer Gin. Hitokochi. It is refreshing but has a lingering umami flavor. Sip it while biting into a tomato or cucumber.
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Ishasha. Miyamanishiki. We have had Shinanotsuru several times, but this may be the first time for Shinanonishiki. It is rich and has a great umami flavor without being cloying. I might like it. Nagano sake is good after all.
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I opened it after I was very drunk, so my memory is a little fuzzy, but it has a fizzy feeling and is not like Japanese sake in a good sense. It was highly evaluated by the wife of a wine lover friend of mine.
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Hitogokochi. Limited edition. It has a refreshing freshness that you would not expect from a hi-ire. I opened a bottle for a friend from my school days and it was consumed in no time. I wonder how long I can drink it.
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Hitokokochi. It used to be available at souvenir shops in Ueda. It is modern with a mild fizzy taste. The sharpness has a somewhat retro feel to it. It is a high level of quality that you would not expect from the first batch.
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Ryokkoumura. Miyamanishiki. A safe taste that is not strange. You can enjoy it while eating. A good sake that makes you think it was delicious after you finish it.
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Kinuka. Yamada Nishiki. I imagined it would be sweet and delicious, but it was smooth, easy to drink, and elegant. It is a good sake, although I feel it is a little short. A glass of wine seems to go well with it.
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This is a Ding no Kura. My father-in-law gave this to me as I am a sake lover. I can't say enough about the smooth and slippery sharpness of the soft-water brewing.
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Uchikachi-Hanabi. Miyamanishiki. Not too flashy, gorgeous, and acidity not too firey. It has a rummy feel and is perfect for a hot day. It is wonderfully delicious.
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Tsubame-return. I dropped by the brewery on my way to Bessho Onsen, but it was closed. We had no choice but to buy it at a nearby liquor store. The refreshing acidity makes it easy to drink without feeling the alcohol content. Kiken.
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Limited edition of the brewery. Kinmon-nishiki. It is very satisfying, like the good parts of Kame no Umi have been condensed. It's been a while since I've had a bottle of 4 gougo (4 bottles) and I finished it in one day. What a waste!
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Summer Jun. Miyamanishiki. It is mellow, but the koji derived aroma is refreshing and easy to drink. It is easy to drink with a refreshing aroma like that of young grass.
Congratulations on winning the IWC Champion Sake. I hope it will not be difficult to obtain, but it is a sake from a brewery that I hope many people will drink.
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It is called "dry" but it is sweet and tasty. It may have lost some of its acidity, but it has a strong sweetness. This is good because it is a Shinshu sake in its own way. It is good with strong dishes.
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Dry and dry. Taisetsukei has many different types. It is good on the rocks.
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