First issue. It is a bit of an orizake. It is fruity and new, with a lactic acidity that is reminiscent of the old days. It has a characteristic, but it also has the capacity to be served with food.
Shinshu Kamerei has become very difficult to obtain. We were lucky enough to come across it and bought it without hesitation. It has the refreshing acidity of Yamae-Nishiki with a hint of gas.
Yamae Nishiki. This is really delicious. It is modern without the peculiar peculiarities of a sake yeast yeast yeast, and the slight sourness is a nice accent. It is a candidate for the best one this year.
Autumn Agari. Unlike Kame no Umi, it has little acidity but it is refreshing. It has a sharp taste and seems to go well with autumnal ingredients. Today, we will enjoy it with grilled mushrooms.
Evening sun and small fire. The change of season comes from the sea of turtles. It doesn't have a sense of maturity, but it has a calm sweetness and acidity that will make your cup go down a treat.
Ruri Karakusa (Nemophila). I drink only Shinshu sake, but I also like Yamaguchi sake. It is elegant and pear-like. It is very tasty and has no fire in it.
Miyamanishiki. With the sky after the rain. It is firm but the citric acidity of white malted rice makes it refreshing and easy to drink. Goes well with today's tempura.
Miyamanishiki. It has a ripe, cocoa-like flavor. It has a calmness that is different from trendy sake, and seems to go well with strong dishes. It is also good when heated.
Bespoke mellow moka-no-okurage. A little bit of silky nama yeastiness. Combined with the refreshing sweetness of Yamae-Nishiki, it is very easy to drink.
Chiebijin in the back. This is the first time for me to drink it at home. It is sweet but tasty with a nice sharp taste. It is fragrant and elegant. A glass of wine seems to go well with it.