Y.Tokushige
Umamama, sizzling fine gassiness, and gentle astringency of Ori.
Sake rice → 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio→50
Alcohol content→15
Japanese>English
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Y.Tokushige
Aroma like you would get from yogurt or cheese.
It has a delicious flavor, acidity, and a hint of sweetness. There is also a slight sense of maturity. It could be said that it is like a noble sake. The feeling on the palate is light and dry.
It may be similar to the taste of "Matsu no Tsukasa" which I drank before! But I prefer this one. It is delicious.
It goes even better with a meal!
Sake rice→Yumenokou
Rice polishing ratio→60
Alcohol content→16 degrees Celsius
Japanese>English
Y.Tokushige
There is a raw piquant gasiness. Rum-like flavor to light acidity and umami sweetness. It has a clean and light sake quality, but also has a minerality. It's still very good!
Sake rice → Yamadanishiki
Rice polishing ratio→60
Alcohol content→15 degrees Celsius
Yeast → No. 901
Japanese>English
Y.Tokushige
Good grapey aroma. Fresh and soft on the palate. Good sweetness and umami with a light astringent bitterness from the oli.
Sake rice: 100% Gohyakumangoku
Rice polishing ratio→55
Alcohol content: 16 to 17 degrees Celsius
Japanese>English
Y.Tokushige
Fresh aroma and fruity flavor, then slightly matured and mellowed, dark and sweet! It is delicious!
It was squeezed in the spring and aged in ice temperature for six months without filtration, so you can really enjoy both freshness and maturity in a good balance!
Although it is orikagari, the orikagari is really faint and you can't tell unless you are told.
It is a good 500ml bottle, so it will be gone in one go!
Sake rice: 100% Yamadanishiki
Rice polishing ratio→45
Alcohol content: 16%.
Japanese>English
Y.Tokushige
The Omachi feeling is strong. The soft, rounded sweetness is not bad, but a little sluggish.
When warmed to lukewarm, the acidity comes through, but the aftertaste is still a little sluggish.
I prefer a more light and sharp aftertaste, so it's a bit disappointing.
Sake rice: 100% Omachi grown in Okayama Prefecture
Rice polishing ratio→55
Alcohol content→15 to 16 degrees Celsius
Sake degree→+1.0
Amino acidity→1.3
Japanese>English
Y.Tokushige
While the sake is clean, it has a bitter, clean quality, but the bitterness, umami, astringency, acidity, and sweetness all come through in multiple layers. The astringency and acidity are strong, so I think it would go well with strong flavors and fatty meals.
（After two days, the astringency has decreased and the corners have been removed, and it has become my favorite "Mimuro-sugi"!
Sake rice→100% Nara Prefecture dewy leaf wind
Alcohol content→13 degrees Celsius
Japanese>English
Y.Tokushige
Sharp taste. Sourness, umami, and astringency come through. It is described as "a sake with a rounded taste that has lost some of its sharpness after the fall," but for me, it has a bit of sharpness to it.
However, as a food sake, it is good as it resets the inside of the mouth while the umami flavor remains in the mouth!
It is a good sake for the fall season when one has a good appetite.
Sake rice: 100% Yamadanishiki
Rice polishing ratio→77
Alcohol content: 16%.
Japanese>English
Y.Tokushige
I bought a bottle in February and drank it, liked it so much I bought another bottle and put it to bed, and opened it!
It's still delicious.
Since it is a noble sake, I will enjoy drinking it a little every day as an aperitif!
But perhaps it was because it had been more than half a year since I first drank it, and the aroma seemed to be more angular than when I first drank it (or was it a slight twang?). But perhaps it is because it has been more than half a year since I first drank it.
Sake rice used: Ippozumi (60%), Ginsan (40%)
Rice polishing ratio→Ichihozumi 55%, Ginsan 65
Alcohol content→14%.
Yeast → Akita yeast NO.12, Sexy Yamamoto
Water used for brewing→Spring water from the Shirakami Mountains
Japanese>English
Y.Tokushige
The taste is calm, full-bodied, and lightly sweet. The bitterness that lingers on the palate at the end is also good. It goes well with foods that have a strong umami flavor! It went perfectly with shishamo (smelt)!
Sake rice → Gohyakumangoku, Koshibuki
Rice polishing ratio → 65
Alcohol content→17
Japanese>English
Y.Tokushige
In the mouth, it is full and dense with a delicious sweetness. The sweetness quickly recedes, leaving behind a light minerality and a beautiful finish! It is delicious! Mimuro cedar is definitely too delicious!
I must buy a bottle of Mimuro Cedar in the future!
Sake rice: 100% Yamadanishiki
Rice polishing ratio→60
Alcohol content→15%.
Japanese>English
Y.Tokushige
This year, too, we got this one!
I knew it was going to be good, so I took the plunge and bought a bottle this time!
It has a sharp umami with a soft sweetness and a hint of sourness! This year's Aizan seems to be softer than last year's, I don't know!
Sake rice: 100% Tokushima Prefecture Ken-Aiyama
Polishing ratio→50
Alcohol content→15%.
Sake alcohol content→ -6
Acidity → 1.5
Amino acidity → 0.8
Japanese>English
Y.Tokushige
It has a strong minerality, acidity and umami. It is light and dry, but has a modern feel.
It is similar to the Garakudai we drank yesterday, but the acidity is much less than Garakudai, and the umami is more intense than Garakudai.
Polishing ratio: 50%.
Alcohol content: 16%.
Japanese>English
Y.Tokushige
The bottle was opened with a pop!
It's so good! It has a beautiful citrus acidity and umami. It has a slightly strong minerality and a spicy, gaseous taste.
I see what you mean! It has a modern, popular flavor, but it is also in the vein of Niigata's light, dry wines!
It is good on its own, but I feel that it is more enjoyable as a food sake.
Alcohol content→14.5
Japanese>English
Y.Tokushige
The characteristic acidity, like the taste of iron, is strong and passes through the nose. However, after about three sips, you get used to it and can drink it comfortably and lightly. It can be said to have the lactic acidity of a sake yeast yeast yeast yeast yeast yeast yeast yeast. It has a beautiful sake quality, which is one of my favorites, but the acidity is strong and a bit characteristic. That is why it resets the palate even when served with a strong-flavored meal, and the taste of the sake is not overpowered by the meal. It is said to be Hiran's standard sake, but it has the taste of summer sake offered by various breweries.
Sake rice → Yamadanishiki and Nikkomaru produced in Nagasaki Prefecture
Polishing ratio→Koji rice: 20% Yamadanishiki, Kake rice: 80% Nikkomaru
Alcohol content→14 degrees Celsius
Toji→Yutaro Mori
Japanese>English
Y.Tokushige
Grape-like fruitiness, perhaps pulled by the purple color of the label. The acidity is gentle but lingering. There is a touch of alcohol, but combined with the acidity, it is easy to drink.
Sake rice: 100% Kojo-Nishiki
Polishing ratio→50
Alcohol content: 16%.
Japanese>English
Y.Tokushige
Tsukuba, and purchased directly from the Inaba Sake Brewery at the foot of Mt!
Fruity and sweet, but also rich and umami, with a solid body. The sweetness and umami come from a light acidity. It has a light bitterness at the end, which makes it very easy to drink despite its sweetness and richness.
Rice polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
I went directly to the Inaba Sake Brewery at the foot of Mt!
It is rich and umami, but also acidic, so it has a nice sharpness and a mild aftertaste.
It is the first umami-style sake I have had in a long time, but it is an easy-drinking umami-style sake.
Rice polishing ratio→55%.
Alcohol content→15%.
Japanese>English
Y.Tokushige
Aomori souvenir! Thanks!
The mouthfeel is dry. The acidity and umami come gradually, and there is a sense of fruity, but with a dry and alcoholic aftertaste, it is crisp and goes well with a meal.
It is a great all-around sipper!
Sake rice → 100% Yamadanishiki
Rice polishing ratio→55
Alcohol content→15%.
Japanese>English
Y.Tokushige
I bought it at a supermarket in Koriyama and had it at the hotel.
It is a good Junmai sake with a slightly mellow flavor and a little bit of sweetness!
Just right for a drink at a hotel on a business trip!
Sake rice→100% Aizu rice
Rice polishing ratio→65
Alcohol content→15%.
Japanese>English