Nichinichi秋津山田錦 第四酒造期
Y.Tokushige
This time I could smell the woody aroma of a barrel of wine, although it was really faint.
Sake rice → 100% Yamadanishiki produced in Akitsu Nishidomura
Alcohol content: 11 degrees Celsius
Japanese>English
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Y.Tokushige
A souvenir from Asahikawa.
Refreshing, light flavor, a little dry.
Easy to drink with a meal.
Rice polishing ratio→65
Alcohol content→15%.
Japanese>English
Y.Tokushige
Gorgeous aroma, gentle and soft rice sweetness.
Similar to the taste of Eiko-Fuji.
I haven't had the standard Daisetsukei, so I don't know how it is positioned in this brewery, but I am sure it is good.
Sake rice→Grown in Nagano Prefecture
Polishing ratio→59%.
Alcohol content→15%.
Japanese>English
Y.Tokushige
Earthy and astringent flavor. It has the tangy freshness of new sake with a touch of alcohol and acidity. It has a dry taste, but the umami of the rice supports it well. I don't really like dry sake, but the robust umami makes me want to drink it one after another.
I read that the acidity and umami become better after a couple of days after opening the bottle, so I will look forward to the next 3 days.
Sake rice -> 100% Yamadanishiki
Rice polishing ratio→70
Alcohol content: 16%.
Japanese>English
Y.Tokushige
It is rich and has a strong umami flavor. But is it a little milder and easier to drink than "Funaguchi"? It's good!
Sake rice→100% Niigata rice
Rice polishing ratio→70
Alcohol content→17.5
Japanese>English
Y.Tokushige
It has a clean and clear sake quality, with a good balance of gentle umami, astringency, and acidity from the muscat-like overtone. The taste is quite similar to my favorite Nichinichi.
Sake rice→100% Domaine Sakura Yamadanishiki
Alcohol content: 13%.
Japanese>English
Y.Tokushige
Fresh, dry and mineral. Classic but easy to drink.
It is good as a mealtime sake, resetting the palate but retaining the umami.
(Note: I served it with scallops and crab, and the sweetness of the seafood and the sweetness of the sake went well together!
Sake rice→Gin no Yume 100%.
Rice polishing ratio→55
Alcohol content: 17 degrees Celsius
Japanese>English
Y.Tokushige
Fresh and fruity yet naturally gentle sweetness and full-bodied flavor spread softly, with a hint of acidity that is beautifully delicious. Yum, too good!
It was a great decision to save it for the best New Year's treat of the year.
Sake rice: 100% Yamadanishiki
Polishing ratio→45%.
Alcohol content: 16%.
Japanese>English
Y.Tokushige
A gift from a friend from Hyogo Prefecture.
It is a ginjo-shu made from special A Yamada-Nishiki rice polished flat and aged at -3°C. (YK-40-50 stands for Yamada-Nishiki Y, Kumamoto yeast K, koji rice milling ratio 40, and kake rice milling ratio 50.
(YK-40-50 means Y for Yamadanishiki, K for Kumamoto yeast, 40 for koji rice and 50 for kake rice.)
The first sip gives the impression of an aged sake, and the aftertaste has a good sharpness with a sense of alcohol. The nose has a strong hint of aroma. It is a good, robust sake with a thick sweetness, umami, and light acidity.
It was a perfect match with the shishamo.
Sake rice: 100% Yamadanishiki produced in the special A district of Hyogo Prefecture
Yeast → Kumamoto Ginjo yeast
Rice polishing ratio → 40% for the sake mother and koji rice, 50% for the premium rice
Alcohol content → 17 degrees Celsius
Japanese>English
Y.Tokushige
I can't miss this one this year. After all the work for this year is over, I prepare my favorite food by myself and drink this slowly! It is delicious.
This year's is a little more mineral than last year's.
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→16 degrees Celsius
Japanese>English
ジェイ&ノビィ
Good evening, Y.Tokushige 😃.
After a year's work 😌, drinking a bottle of wine that you have decided to have 😌core ‼️ with your favorite ate...it's the best 🤗Yasen Nouveau is a definite 😋.
Japanese>English
Y.Tokushige
Since it is Christmas Eve, we toasted with Christmas-like drinks.
It is a sweet juice, but the aftertaste is not too sweet. The bubbles are fine and smooth.
Rice polishing ratio→65
Alcohol content→5
Japanese>English
Y.Tokushige
It has a nice sweetness and umami, with a bit of acidity asserting itself. There is a minerality in the back of the bottle.
When heated, the sweetness is reduced and the umami comes out.
It can be served cold or hot, but personally, I'd rather drink it cold!
I drink it easily without getting tired of drinking it. It is delicious.
Sake rice: 100% Yamadanishiki produced in Miki Bessho, Miki City, Hyogo Prefecture
Rice polishing ratio: 60
Alcohol content→15
Sake degree→+3
Japanese>English
Y.Tokushige
Sparkling sake received as a gift.
I thought it would be sparkling and refreshing, but it had a sweet, candy-like flavor. It has a sake-like aftertaste, but it does not taste like alcohol, more like juice.
Rice polishing ratio: 60
Alcohol content: 13%.
Japanese>English
Y.Tokushige
New Sentori. A renewal called "Edo katari".
Three different types of Zero (Nama-shu): Modern, Retro, and Classic.
Classic
Shuwa shuwa (fizzy). Light citrus, umami, acidity, and finally bitterness. There is also some ori and lactic acidity. It's delicious.
Sake rice → 80% Kame-no-o and 20% Yamadanishiki produced in Sakura City, Tochigi Prefecture
Alcohol content→13 degrees Celsius
Comparison of the three types of sake
By itself,
Classic>Modern>Retro
With food (depending on what you eat),
Retro≥Classic>Modern
Japanese>English
Y.Tokushige
New Sentori. A renewal called "Edo katari".
Three different types of Zero (Nama-shu): Modern, Retro, and Classic.
Retro
It has a strong acidity and a citrusy taste. It has a sweet and umami taste, and the flavor is thick, making it a good match for meals.
Sake rice → Sakura City, Tochigi Prefecture
Alcohol content→13%.
Comparison of the three types of sake
By itself,
Classic>Modern>Retro
With food (depending on what you eat),
Retro≥Classic>Modern
Japanese>English
Y.Tokushige
New Sentori. A renewal called "Edo katari".
Three different types of Zero (Nama-shu): Modern, Retro, and Classic.
Modern
Beautiful and clear sake. Similar to Nichinichi, which I like. It has a green apple taste.
Sake rice→100% Yamadanishiki produced in Sakura City, Tochigi Prefecture
Alcohol content→13 degrees Celsius
Comparison of the three types of sake
By itself,
Classic>Modern>Retro
With food (depending on what you eat),
Retro≥Classic>Modern
Japanese>English
Y.Tokushige
Thick and quite yellow. Almost no aroma. It has a matured, dark, caramel-like sweetness and umami, but it is not heavy, and the aftertaste is smooth and clean. It has a mellow yet beautiful sake quality.
Personally, this is the best sake I have ever tasted in this flavor family. However, it is not in the middle of my tastes.
Sake rice: 100% Tojo Yamadanishiki from Hyogo Prefecture
Rice polishing ratio→45
Alcohol content: 16%.
Sake degree→+1
Acidity → 1.3
Yeast → In-house preserved strain
Toji→Keizo Ishida
Japanese>English
Y.Tokushige
It has a strong flavor and a strong alcohol taste, but it is sharp and easy to drink. It's also very sweet and has a high alcohol content, but it's easy to drink and good. Don't die if you drink it too fast!
Sake rice→domestic rice
Rice polishing ratio→57%.
Alcohol content→18
Japanese>English
Y.Tokushige
This is another must-have this time of year!
It is refreshingly sweet with a muscat-like fruitiness. The acidity is stronger this year than last year, which I personally like. It is delicious.
Sake rice → Aomori rice
Polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→ 16 degrees Celsius
Japanese>English
Y.Tokushige
There is a hint of rice sweetness in the sharp mineral flavor, and the gentle acidity and bitterness also refresh the aftertaste.
The subtle sweetness and mineral accents in the clean quality of the sake are pleasant and delicious.
Sake rice → 100% Yamadanishiki produced in Chiba Prefecture
Rice polishing ratio→60
Alcohol content→15%.
Japanese>English