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OMATSURI CARP, made from Yamae-Nishiki and glutinous rice, four-stage brewing. It is firm, but the slight acidity from the lactic acid bacteria makes it crisp and delicious.
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Cicadas. Summer sake on a summer day. Sweet and sour and refreshing.
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White Moon. Shinriki. It is citrusy and easy to drink like a trendy sake, but it is very drinkable and satisfying. Perfect for this early summer season.
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I have always wanted to eat firefly squid, and this is the one to go with it. It is gorgeous and mellow. The moderate acidity is very refreshing and I really like it.
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Kawazu cherry yeast. Kinuhikari. I guess this is the last spring sake for this year! It somehow has a handmade feel like Yamahai. It looks delicious when heated.
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Hikarisas其ノ陸. a little luxurious before GW with kingfish and sea bream.
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Red Kikyo. Akita Sake Komachi. I had never tried it before, although I had seen it often and knew it had a good reputation. I wish I had tried it long ago. It is delicious.
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Hito Kochi. Nagano R yeast. It has a great green apple taste, almost like a white wine. This is really delicious.
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Kagura. Yamada Nishiki. This is the one I was interested in at Tsui. Citrusy sweet and sour taste and astringency. There's a little bit of ori too. It is well-balanced both on its own and during a meal, and the temperature changes are enjoyable. Delicious.
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Spring Ura. Light nigori (cloudy) draft. It is gorgeous but refreshing with a slight tangy acidity. Perfect for today's spring weather. It is served with butterbur miso.
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Hana Akari. The gorgeous label is very spring-like. The taste is also gorgeous but iso-ish. It has a melon-like taste. It is served as an after-dinner dessert.
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Comparison of Yaehara Hitogokochi. The bottle is hard right after opening, so it is better to let it sit for a while. It does not have a distinctive flavor, but it has a high degree of perfection and is genuinely delicious.
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This is a Hitogochi produced in Yaebaru. It has a calm fruitiness like a grated apple. This is a stable Dai-Shinshu with a sense of style.
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A little oriental. The balance is very good, with a mellow, clean sweetness. The acidity, which is a little gassy, enhances the flavor. It's really good.
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Shizuku-tori. I've never been able to properly evaluate the sake here because of its old-fashioned image. The sweetness is strong, but that is typical of Shinshu sake. It is very fragrant, and the acidity is sharp and delicious.
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Urasawa-no-Hana. The image of Sawanohana is rather refreshing, but it is rich. However, it is very easy to drink because it is dry and refreshing.
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Risshun morning squeezed. I knew this was going to be delicious. It has just the right amount of gas, a delicious flavor, and a clean finish. It's a great sake to drink.
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Another selection. Dripping mouth. I tend to buy it because it's so cosy, but it might be too frequent indeed.
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Okayama Omachi. Clearer than I expected. There is a sense of transparency. The bitterness is strong, though the sharpness is good. Is it suitable for eating?
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It was intended for New Year's, but I couldn't consume it in time. The green scent of the cedar barrel is good for the New Year. I would have liked to have paired it with a strong Japanese New Year's meal.
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