Y.Tokushige
It's like an alcoholic beverage. But when you drink it with a meal, it's not bad, with a pleasant sweetness and umami!
Rice polishing ratio→60
Alcohol content: 15 degrees Celsius
Japanese>English
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Y.Tokushige
It has a gassy, fresh, refreshing sweet and sour taste. The low alcohol content makes it light and easy to drink. It's perfect as a summer food wine! The price is also reasonable and I have no complaints. I will buy it again next summer!
Sake rice: 100% Gunma rice
Rice polishing ratio→Koji rice 35%, Kake rice 60
Alcohol content→13 degrees Celsius
Japanese>English
Y.Tokushige
I bought a limited edition sake at Gokotsuru Sake Brewery!
This is a test brew version of the Jungin Yamae Nishiki Type R. I don't know exactly what the difference is, nor do I know how it tastes compared to the regular Yamae Nishiki I've had before. I don't know what the difference is, and I don't know how it tastes different from the regular version I drank before.
It is pleasantly fruity, with a clean minerality and a nice sweetness without any cloying flavor. It is a fruity wine that goes well with meals.
Sake rice→100% Yamae-Nishiki
Polishing ratio→50
Alcohol content: 16%.
Japanese>English
Y.Tokushige
I purchased a limited edition sake from the Mikotsuru Sake Brewery!
The sake is said to be a blend of Junmai Ginjo and Junmai Daiginjo made from Yamadanishiki and laid to rest.
The mouthfeel is soft and smooth. It has a complex, rich flavor, and is mellow and gorgeous. Is this the atmosphere of an expensive Junmai Daiginjo?
The aftertaste leaves a pleasant bitterness from the sweetness.
With tsumami, it is surprisingly refreshing with a touch of acidity, and the bitterness gives it a sense of sharpness.
Sake rice → 100% Yamadanishiki produced in Azumino
Polishing ratio→50
Alcohol content: 16%.
Japanese>English
Y.Tokushige
I bought this sake because it was said to be a light and not too sweet type of sake. It is certainly lighter and lighter and more refreshing than the Kafuda-shu I had previously, but it has a very clean quality and you can tell that the brewing water is very good. It has a pleasant citrus aroma and astringency, as well as a refined umami sweetness without any cloying taste. This is a very tasty modern light sake!
Sake rice: 100% Yamadanishiki
Rice polishing ratio→40
Alcohol content→14%.
Sake degree→+8
Japanese>English
Y.Tokushige
On my way back from Nagano, I stopped by Sasaichi Sake Brewery and bought some.
It has a delicious rice flavor and sweetness with a bit of minerality. It's not too strong and it's just plain easy to drink.
Sake rice→100% Yamanashi rice
Rice polishing ratio→65
Alcohol content→15%.
Japanese>English
Y.Tokushige
I bought Masumi because I was on a business trip to Matsumoto and my stay was by Lake Suwa!
The first sip has a lactic acidic flavor and acidity. The lingering aftertaste is not strong, so the sake goes down surprisingly well. It would be good with rich dishes.
I compared it with "Urushikuro KURO," which I thought would be a variation of the same flavor, but they tasted quite different!
Rice polishing ratio→55%.
Alcohol content→15
Yeast → In-house strain of yeast No. 7
Japanese>English
Y.Tokushige
I bought Masumi because I was on a business trip to Matsumoto and my stay was by Lake Suwa!
I thought it would be light and dry, but the first sip had a fruity feeling and a gentle umami sweetness. It has a nice sharp and light aftertaste, but it is closer to my favorite type than my personal image of light dry sake, which gives me a good impression.
Rice polishing ratio→55%.
Alcohol content→15
Yeast → In-house strain of yeast No. 7
Japanese>English
Y.Tokushige
Fresh and sharp, though not a draft sake! Impressive umami and light astringency at the end. Firm but not heavy. I think it is a good choice for a snack!
Sake rice: 100% Omachi
Rice polishing ratio→50
Alcohol content→15
Japanese>English
Y.Tokushige
Yum! It is delicious, inexpensive, and wonderful, even if it is an extravaganza!
The aroma is subtle, with a hint of standing and lingering aroma. The mouthfeel is sharp, fresh, and light even when heated. Beautiful acidity and umami. It has a nice sharpness.
It is treated as an ordinary sake because it is made from rice outside the standard range, but it is a delicious junmai sake made with Yamadanishiki produced by a contract farmer in Hirado!
Sake rice→100% Yamadanishiki produced in Hirado
Alcohol content→14%.
Japanese>English
Y.Tokushige
Dark, full banana-like flavor and sweetness.
It is very tasty!
Sake rice→100% Omachi produced in Okayama Prefecture
Rice polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
First crop in a long time!
Fruity and firm, yet clean and crisp. It's not flashy, but it has a delicious sweetness. It is delicious!
When paired with a light snack, the sake's umami flavor will be on top of it, and when paired with a darker snack, the sake's beautiful clarity will refresh you. It's amazing!
Is this a sake that both sake beginners and experts can appreciate?
Sake rice→Mie prefecture's Mie no Yume
Rice polishing ratio→60
Alcohol content→15%.
Touji→Tomohiro Uchiyama
Japanese>English
Y.Tokushige
I bought it because it was made with out-of-grade rice and was cheaper than Daigin class sake!
Bingo! It is delicious!
Beautiful sake with soft sweetness and acidity. Fruity aroma with a hint of sweetness. The aftertaste is sharp and short. It is easy to drink. It can be enjoyed on its own or with a meal.
Sake rice→Tochigi Prefecture sake brewing rice
Polishing ratio→50
Alcohol content→16
Sake degree→+1.5
Acidity → 1.7
Yeast → Association 1801, Akari Ogawa yeast
Japanese>English
Y.Tokushige
This is the most famous summer sake! This is a famous sake, but this was my first try!
I heard that it is standard to drink it on the rocks. I wondered if it was too strong! It has a strong but not heavy flavor and a soft sweetness!
The ice cools it down and the melted ice makes it even easier to drink!
This is certainly something I would like to make a regular summer drink!
Sake rice→Nihonbare produced in Shiga Prefecture
Rice polishing ratio→60
Alcohol content: 17 to 18 degrees Celsius
Japanese>English
Y.Tokushige
Souvenir from Iwate
Not much standing aroma, but the overtone is strong. It has a dark, fruity, banana-like flavor. It is a darker, more umami type of sake than the blue label sake we had previously.
Sake rice→100% Ginotome from Iwate Prefecture
Rice polishing ratio→55%.
Alcohol content→16
Yeast→Yuko no Soui
Toji→Tatsuya Sato
Japanese>English
Y.Tokushige
Purchased at Yamanaka, a local supermarket in Aichi Prefecture.
It has a clean, easy-drinking, beautiful sake quality, but it also has the umami of Yamadanishiki. I did not have high expectations, but it is delicious.
Sake rice: 100% Yamadanishiki
Rice polishing ratio: less than 60
Alcohol content: 15 to 16 degrees Celsius
Sake meter: +4
Japanese>English
Y.Tokushige
A friend bought this sake as a souvenir from a visit to Nakano Sake Brewery.
As the label suggests, it has a refreshingly clean flavor with a fruity aftertaste. It is easy to drink and delicious.
Sake rice: 100% Ginpu
Rice polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
Souvenir of Iwate
Sour, clear, and crisp. It has a strong minerality, so it is better as a food wine than as a stand-alone drink. Good with summer vegetables. Especially good with tomatoes!
Sake rice→100% Ginginga produced in Iwate Prefecture
Polishing ratio→50
Alcohol content: 14 to 15 degrees Celsius
Sake degree→+9
Amino acidity→0.5
Acidity→1.7
Yeast → Association 7
Japanese>English
Y.Tokushige
Souvenir from a friend who went to visit the brewery
From the label, I had imagined it to be a classic light and dry sake, but it was surprisingly mildly fruity, sweet, and delicious with a tangy flavor.
Sake rice: 100% Wakamizu
Rice polishing ratio→55
Alcohol content: 15 degrees Celsius
Yeast → Association 1801
Japanese>English
Y.Tokushige
Active nigori sake that is fruity and not too sweet. It is called "doburoku," but it is not doburoku.
It is easy to drink and has a fruity taste, which is good among activated nigori sake.
Sake rice: 100% Aomori rice
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→13 degrees Celsius
Japanese>English