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Reminder: Drank up in one night series
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SakenowaRecord your sake experiences and discover your favorites
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Reminder: Drank up in one night series
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New Sake is the first to convey the vintage of the rice harvested that year. As a "Hatsu Shibori" nouveau nouveau, you can enjoy the freshness of new sake, the sweetness that develops as the sake temperature rises, the aroma of young white grapes and lychee, and especially the touch of noodles that is unique to new sake. Please store in a refrigerated place and serve as soon as possible after opening the bottle. That's right.
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This junmai ginjo is brewed using the rare sake rice "Aizan".
Please enjoy the rich, mellow, multi-layered flavor and the clean finish that comes from the careful craftsmanship. That's right.
This is Haneya's debut.
It was as delicious as I imagined it would be as it is a pure sake from Aizan.
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This sake is brewed by a young master brewer, Ryunosuke Furudate, and other ambitious employees who put their hearts and souls into their work.
Our goal is to brew sake that evolves day by day without compromise and with the utmost care in each and every brewing process. That's what they say.
The first Akabu of the season is simply delicious.
It does not interfere with food. We drank it tonight with all kinds of snacks.
I wish it came in a four-pack.
It is stored diagonally in our refrigerator.
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It is sharp and not assertive in a good way, so it can be matched with a variety of meals.
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The sake is consistently delicious.
It tastes mellow like hiyaoroshi.
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Thank you very much for your continued patronage of Tazake.
Thanks to your support, October 2024 marks the 50th anniversary of the birth of Tazake,
We would like to take this opportunity to thank you for your continued patronage.
We look forward to your continued patronage,
Thank you very much for your continued patronage. That's right.
I was curious about it after seeing the brewery's Instagram, but I happened to find it at a liquor store and bought it immediately.
It was a great pairing with the pickled firefly squid.
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Yamada-Nishiki, the highest grade of rice suitable for sake brewing, has been acidified in the style of our brewery. We hope you enjoy the harmony of its fresh taste and gorgeous ginjo aroma. Please keep it in a refrigerator at low temperature and serve it as soon as possible. So what does that mean?
I have only had Kamonishiki sake, but am I the only one who feels that it is the sports drink of the sake world? I drink it in gulps.
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We love rice, we love sake, and we love people.
We aim to make sake that will be loved by everyone. That's what they say.
The first day after opening the bottle, the taste is clear and umami.
On the second day after opening the bottle, the umami flavor came to the fore.
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Happy Halloween! Trick or Sake!
You will be seduced by the deep sweetness and stimulating acidity that will slowly spread in your mouth.
Please enjoy this dreamy night of excitement and thrill to your heart's content. I know, right?
With an alcohol content of 16 degrees, it is one of the most sharp and strong sake among the recent Akabu.
We enjoyed it with grilled salt-crusted Akinatai fish.
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This is my debut in Shizenkogo.
I love Masamune, so it must be delicious.
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It has a beautiful flavor that easily melts into the body.
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I pick it up just because it's called Omachi.
Personally, I have never had a bad experience with Omine-san.
You can enjoy the taste twice, right after opening the bottle and afterwards.
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Mimuro Sugi" has been brewed for more than 360 years in Miwa, Nara, the place where the god of communication resides.
The brewery uses 100% Omachi rice.
This junmai ginjo sake is fermented at low temperature for a long time and brewed with the refined sweetness and umami of Omachi and the acidity that converges with it. The brewing process was long fermented at a low temperature.
I like Omachi.
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The beauty of a galaxy that takes your breath away in the shimmering night sky.
The fine, gently bubbling bubbles and acidity create a pleasantly smooth effect. Toward the end of the bottle, the acidity and sweetness are in harmony with each other, creating a creamy oriented taste. Enjoy the galactic world of bubbles from the yeast and acidity from the koji. That's what they say.
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Sake pressed in the spring is carefully aged. It has a refined and rich flavor that balances mellowed umami, acidity, bitterness, and astringency with a beautiful, full-bodied aftertaste. So says the brewer.
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