Y.Tokushige
Soft and fruity, perhaps because it is fire-aged
Mild sweetness and mild flavor
Well-balanced, full-bodied and delicious!
Sake rice→100% Omachi produced in Okayama Prefecture
Polishing ratio→50
Alcohol content→15%.
Japanese>English
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Y.Tokushige
This one was recommended to me when I said I wanted to pair it with motsu-ni-ni!
It has a creamy, lactic-acid derived schwash.
The bottle was labeled "be careful not to open the bottle", but it was so mild that it was surprisingly quiet, and even after drinking it, it had less of a squashy feeling. The acidity and astringency give it a delicious flavor that is not overpowered by the thick motsu stew.
Sake rice→100% Akita Sake Komachi produced in Akita Prefecture
Rice polishing ratio→65
Alcohol content: 16%.
Toji→ Makoto Ono
Japanese>English
ジェイ&ノビィ
Good morning Y.Tokushige😃.
Nice choice 👍
I'm looking forward to your comments! I'll be referring to this 😙.
Japanese>English
Y.Tokushige
It has a strong umami, but it has a light sweetness and acidity, and is very sharp. It is easy to drink, with a fresh flavor and fresh overtones.
I thought it would go well with sashimi with tuna, but surprisingly it did not go well with tuna, but it did go well with cucumber with miso.
Sake rice: 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio→60
Alcohol content→17
Japanese>English
Y.Tokushige
Souvenir of Iwate
A beautiful sake with a refreshing green apple-like acidity.
The acidity helps to refresh even oily food, so it is good for a wide range of meals.
Sake rice: 100% Miyamanishiki produced in Akita Prefecture
Rice polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
It is fruity but has a strong umami flavor!
I imagined it to be lighter and sweeter, but it has a strong umami and astringency, yet it has a very nice sharpness! It is delicious!
It's great on its own, but it also goes well with many different kinds of snacks, and while it takes in the flavors, you can still taste the sake's umami, and the finish is clean and crisp!
It's a good all-around drink!
Rice polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
Aromatic and woody flavor
The aftertaste is crisp, clean and dry.
But it also has a fine, beautiful transparency for this type of wine, making it easy to drink.
When heated, the flavor mellows out and the aftertaste lengthens, making you feel like you're drinking sake.
Rice polishing ratio→55
Alcohol content→15%.
Japanese>English
Y.Tokushige
Souvenirs from Ichinoseki, Iwate Prefecture
It seems that an old warehouse has been restored and is now working hard.
It has a strong umami flavor and rich sweetness! A low-polishing junmai sake!
I like it like my favorite Shichida's low-polished rice series.
Polishing ratio→60
Alcohol content→over 16° and under 17
Japanese>English
Y.Tokushige
Fresh citrus flavors and acidity even when fire-aged!
Beautifully clear and tasty! A modern light good one!
The label is also beautiful and stylish!
Sake rice→100% Yamadanishiki
Alcohol content: 14 degrees Celsius
Japanese>English
Y.Tokushige
It was one of the 10 bottles my mother bought in an assortment at my parents' house.
I drank it without any expectations and found it to be delicious with sweetness and rich flavor.
Rice polishing ratio→75%.
Alcohol content→14.5
Japanese>English
Y.Tokushige
Purchased at Mimasu Sake Shop, which had a stall at Ecute Akabane. This is a limited collaboration product between Tenbi and Mimasu Sake Shop.
I've had some of Amami's Junmai Ginjo before, but I don't know if it's any different. It said "special label," so maybe it's just a special label? But it's still delicious!
Fresh and gassy, light and pleasantly sweet, sour and astringent.
Rice polishing ratio→60%.
Alcohol content→15
Japanese>English
Y.Tokushige
Fruity, gentle sweetness like Japanese sugar and moderate acidity. There is also a bit of gas dissolved in it. It is easy to drink by itself like a juice, but it is also delicious with simple flavored snacks!
Rice polishing ratio→undisclosed
Alcohol content: 15 degrees Celsius
Japanese>English
Y.Tokushige
It is like a light, refreshing wine with the flavor of rice.
Rice polishing ratio→50
Alcohol content→15
Japanese>English
Y.Tokushige
Aromatic, juicy, and sweet! The sweetness is gently spreading to the palate, with a slightly dry aftertaste! It's delicious!
Sake rice→Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio→60
Alcohol content: 16%.
Japanese>English
Maison AoiUntitled 02, 2025
Y.Tokushige
Beautiful and clear sake quality. Aroma of citrus fruits and acidity. The acidity is strong, but there is also a hint of umami and sweetness, so the acidity is not unpleasant, but well balanced.
(Note: When I drank it 3 days after opening, the acidity had calmed down and I could taste more beautiful umami and sweetness, which was good!
Sake rice → Miyamanishiki
Alcohol content→13 degrees Celsius
Japanese>English
Y.Tokushige
The aroma is discreet. Fresh and fruity. The freshness, acidity, and astringency make it a refreshingly good wine!
Sake rice: Yamadanishiki produced in Kushira
Polishing ratio: 66
Alcohol content: 16
Japanese>English
Y.Tokushige
It has a normal flavor, not too dry and not too rich. Good.
Rice polishing ratio→65%.
Alcohol content→15 degrees Celsius
Japanese>English
Y.Tokushige
It has the flavor of Niigata's light and dry sake only, and the flavor of easy-drinking junmai sake. It may be good as a food sake.
Rice polishing ratio→60
Alcohol content→15%.
Japanese>English
Y.Tokushige
It took 5 minutes to open the bottle with a great schwizz.
Creamy, shwashy, and refreshing with a hint of nigori astringency. I don't dislike creamy shwashy, but I don't like it either, but this time it was a "good harvest brewing prayer festival"! Hoping for lots of fruitfulness in my life this year!
It was perfect with a delicious fatty grilled tonon!
（The second day was better as the shwashwa calmed down and the balance of umami, acidity, astringency, and sweetness could be felt!
Sake rice → 100% Satoumi rice Akebono produced in Okayama Prefecture
Rice polishing ratio→58
Alcohol content→14.5
Yeast → Association No. 901
Water used for brewing→Free-flowing water from the Kaoliang River, one of Okayama's three major rivers
Toji→Nao Uchikura
Japanese>English
Y.Tokushige
A gorgeous junmai sake with rice flavor and a hint of aroma and sweetness that rivals that of ginjo-shu. It is juicy even when hi-ire. It has a nice acidity and sharpness, and is a popular brand, so it is understandable that it is so good!
Sake rice→100% Yumenoko-grown in Fukushima Prefecture
Rice polishing ratio→60
Alcohol content: 16%.
Japanese>English
Y.Tokushige
It is light but delicious with a light umami and a bit of fruity sweetness. It has a beautiful sake quality.
Because it is a bit fruity, this one is better on its own, but as a food sake, I prefer "Tora".
Rice polishing ratio→50
Alcohol content→15%.
Sake degree
Japanese>English