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
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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
Y.Tokushige
At Azumaya Sake Shop in Chiryu City during a business trip to Aichi.
Purchased this sake because it is sold only in Aichi Prefecture and is lightly sweet.
It is the "Nito" version of a sake made from rice produced by farmer KT in Handa City, Aichi Prefecture, by the three breweries "Nito" in Chita, "Shikishima" in Handa, and "Giki" in Owari, making the most of the characteristics of each brewery.
The ginjo aroma is subdued, and the taste is lightly sweet with pleasant acidity, astringency, and umami. The complex flavor of the low-polished rice is combined with a beautiful sake quality.
Sake rice→100% Yume-Ginko produced in Aichi Prefecture
Rice polishing ratio: 77
Alcohol content→15%.
Japanese>English
Y.Tokushige
Purchased at the Aichi Prefecture local supermarket "Yamanaka" on a business trip to Aichi Prefecture!
When you first taste it, you can feel the alcohol taste of a dry sake spreading, but it is also somewhat fruity and refreshing with umami and acidity.
As the temperature rises, the alcohol and acidity subside and it is easy to drink.
I personally prefer it at room temperature.
Rice polishing ratio→55%.
Alcohol content→15%.
Japanese>English
Y.Tokushige
I bought it at half price at a local supermarket to try it out.
My first bite was "Oh, no!
But from the second sip, it was sweet, but not too sweet that I was disgusted.
It's almost like a sweet sparkling wine with a little sake aftertaste. Well, it's like a juice.
Sake rice→100% Hokkaido sake rice
Rice polishing ratio→60
Alcohol content: 7 degrees Celsius
Japanese>English
Y.Tokushige
Purchased at Yamanaka Sake Shop in Daikoku-cho, Osaka on a business trip
Light, modern, beautiful, watery and light, sinking into the body. It has a flavor like that of ramune and a light flavor and acidity. The low alcohol content makes it light and easy to drink. Ah, it is delicious!
Sake rice: 100% Yamadanishiki
Rice polishing ratio→65
Alcohol content: 14 degrees Celsius
Japanese>English
Y.Tokushige
Purchased at Yamanaka Sake Shop in Daikoku-cho on a business trip to Osaka
Purchased it after asking "Do you have any Kansai sake that is a little sweet and tasty?
It doesn't feel too cold even though the temperature is well chilled, and the taste fits so well in the mouth that you don't even feel it for a moment. An unexpected and interesting sensation. The acidity and astringent umami spread gradually in the aftertaste, with a hint of sweetness.
Is it close to what is called "light and dry"?
This type of sake is rarely encountered, but I think it is definitely good as a food sake.
Sake rice: 75% Ginbukiyo (Kake rice)
Yamada-Nishiki 25% (Koji rice, Sake mother rice)
Rice polishing ratio: 60% Ginbukietsu, 50% Yamadanishiki
Alcohol content: 16 degrees Celsius
Japanese>English
Y.Tokushige
It is fresh, juicy, and refreshing with a lot of acidity typical of summer sake! It has a strong umami flavor with a hint of astringency!
It is also good on its own. It goes well with anything as a food sake, but it went well with slightly bitter shishamo fish!
Sake rice→Yumachi-grown in Okayama Prefecture
Rice polishing ratio→60
Alcohol content→15
Japanese>English
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
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