Y.Tokushige
It is crisp, light and dry. It has a rich umami flavor with a hint of sweetness. It will quickly reset the taste of your meal.
Rice polishing ratio→50
Alcohol content→15%.
Sake degree→+2
Acidity→1.3
Japanese>English
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Y.Tokushige
A friend gave it to me as a gift, saying she liked it and drank it often.
Full-bodied and dry with a mellow flavor. An orthodox junmai sake. When drunk with a meal, the richness of the sake is hardly asserted and the umami of the rice can be gently sensed!
Rice polishing ratio→60
Alcohol content: 15%.
Japanese>English
Y.Tokushige
I opened a bottle that I had bought and laid aside for about 3 weeks because I didn't want to waste it!
A good one with a gorgeous aroma and a beautiful sake quality covered with sweetness!
Sake rice→Aomori rice
Polishing ratio→50
Alcohol content: 16%.
Sake degree → -3
Acidity → 1.5
Japanese>English
Y.Tokushige
Opened a bottle that had been laid up since last fall.
Of course it is nice and tight and beautiful. I think the flavor has deepened a little after it was laid down, but I am not sure about my memory of the taste.
Sake rice→100% Kame-no-o from Sakura City, Tochigi Prefecture
Alcohol content: 11
Japanese>English
Y.Tokushige
A clear and gentle junmai sake. It has no peculiarities and no characteristics. Basically, it seems light and dry, which I don't really like, but I don't dislike this one.
Sake rice→Menkoina produced in Yamauchi Village, Yokote City, Akita Prefecture
Rice polishing ratio→70
Alcohol content→15%.
Yeast→Kura yeast
Japanese>English
Y.Tokushige
A ginjo-shu with a refreshing flavor and sweetness. Moderate alcohol content. Comfortable to drink and leaves a lasting impression. It can be drunk by itself or as a food sake. I may want to drink it again.
Alcohol content→15
Japanese>English
Y.Tokushige
Not much aroma. It has a crisp acidity and is truly a white wine. It has a beautiful sake quality with a gentle sweetness. The alcohol content is 12%, so it is light and easy to drink.
Rice polishing ratio→60
Alcohol content→12%.
Japanese>English
Y.Tokushige
The subtle aroma is sweet and tangy, and the taste is delicious! The lingering acidity and fruity overtones are also pleasant!
Since today's entrée was bonito tataki, we were recommended a sake from Kure, a town in Tosa where they catch only one type of fish, which is a must-try!
It's delicious on its own or as a food sake!
Sake rice→Gin-no-Yume produced in Kochi Prefecture
Polishing ratio→50
Alcohol content→17
Sake degree→+5
Japanese>English
Y.Tokushige
Kills with a light bitterness and acidity from the sweet fruity taste of the oli. It has a fluffy, silky sweetness that is soft on the palate. I usually don't drink nigori that often, but this one is easy to drink, with the ori adding a nice accent to the fruity flavor. It's good, but it's so sweet that you may get tired of drinking it!
It was 1,500 yen for a pure large bottle, and the cost was great!
Sake rice: 100% Yume-Ichiken
Polishing ratio→50
Alcohol content→17
Sake meter degree→-2 to -1
Japanese>English
Y.Tokushige
The first impression is sweet with a muscat flavor. But the acidity and mild yet robust flavor make it crisp without feeling too sweet after the first sip. In a word, a good one!
Sake rice → Koji rice: Yamadanishiki, Gohyakumangoku, Kake rice: common rice
Polishing ratio→Koji rice 50%, Kake rice 60
Alcohol content → 15 degrees Celsius
Yeast → Association No. 7
Japanese>English
Y.Tokushige
Caramel-like sweetness, woodsy flavor.
It is a little like a lighter version of the "Kumamoto no Karo" we had a while ago.
When heated, the sweet flavor mellows out and the umami is easy to drink.
Sake rice → Domestic rice
Rice polishing ratio→60
Alcohol content→14.5
Yeast → Bred by Tokushima Industrial Technology Center
Japanese>English
Y.Tokushige
The standing aroma is mildly likeable.
The sharp umami, sweetness and acidity are well balanced. Omachi is good!
It has the characteristic gasiness and dry minerality of Kaze no Mori, and has a nice sharpness.
Sake rice→100% Omachi produced in Okayama Prefecture
Rice polishing ratio→80
Alcohol content→16
Yeast → Association No. 7 yeast
Brewing water→Deep groundwater from the Katsuragi mountain range, ultra-hard water (hardness: around 250 mg/L)
Japanese>English
Y.Tokushige
Pineapple-like aroma and flavor, but mellow rather than fresh and fresh like pineapple. Firmly sweet but gently sweet. There's a slight tingling and minerality, and it's elegant but also has a strong core. Very good.
Sake rice→100% ASK Aizan from Hyogo Prefecture
Polishing ratio→50
Alcohol content: 15 degrees Celsius
Japanese>English
Y.Tokushige
Fruity sweetness with a strong umami aftertaste. The aroma of white peaches, the sweetness of wasanbon (a type of Japanese sweetener), and the umami with a savory flavor. The more you drink, the better it tastes. The more you drink, the more you drink!
I like fruity and umami-solid types, so this is a good combination of the two.
Sake rice: 100% Dewanosato produced in Yamagata Prefecture
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
Y.Tokushige
Melon-like standing aroma and hints of incense. A calm and fresh umami. Refreshingly spicy.
Sharp when served cold. When heated, it becomes mellow and gentle.
Good as a food sake. It goes well with today's snack, potato salad.
Sake rice→100% Matsuyama Mitsui produced in Aichi Prefecture
Rice polishing ratio→60
Alcohol content→16%.
Sake degree→+5.0
Acidity → 1.3
Yeast → Home cultivated yeast
Japanese>English
Y.Tokushige
Gentle fruity standing aroma. Modern sweetness, acidity, and translucent sake quality, but with a crisp, dry finish!
I thought it would be the same as the "Jyobari Legacy" sake I bought with it, but it turned out to be a winner with a flavor and sweetness more to my liking!
Sake rice: Aomori Prefecture's Hanabukiyuki
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree → +0.4
Acidity → 1.5
Japanese>English
Y.Tokushige
Jyobari, which is said to have been revived at a new sake brewery!
It has a strong acidity with umami, a hint of fruity and sweetness. The strong acidity makes it easy to drink.
When I drank a can of Joppari before, I think it was a little darker and more umami, but I am not sure about my taste memory.
Rice polishing ratio→60
Alcohol content→15%.
Japanese>English
Y.Tokushige
An acquaintance of mine shared a bottle of Hakusen, a liquor store original in Omiya.
It has a green apple type flavor from the tingling and shuwa fizziness, and an astringent taste of ori.
It has more citrus and sweetness than the Nouveau Oorigarami that I drink every year.
Sake rice: Hanabukiyuki from Aomori, Mashigura
Rice polishing ratio: 55%, 60
Alcohol content: 16%.
Japanese>English
Y.Tokushige
It has a mellow caramel-like sweetness and umami flavor. Although it is a noble sake, it is not too sweet, and the acidity gives it a sharpness that makes it very good.
Sake rice: Ichihodzumi (60% used), Ginsan (40% used)
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
A souvenir from Hokkaido.
It is said to be the first local sake made on a remote island in Hokkaido, using rice and water from Okushiri Island.
It has a light and refreshing taste with a slight minerality. Not bad as a food sake.
When cold, the minerality is stronger, and when heated, the acidity is stronger. It is most balanced and easy to drink at room temperature.
Sake rice→Hokkaido rice
Rice polishing ratio→60
Alcohol content→15
Japanese>English