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YukiOk0408YukiOk0408

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Kaze no Mori
7(7.69%)
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7(7.69%)
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6(6.59%)
Juyondai
5(5.49%)
Yorokobigaijin
5(5.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
17(8.63%)
Yamagata
15(7.61%)
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9(4.57%)
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9(4.57%)

Timeline

YukiOk0408YukiOk0408
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YukiOk0408
Sweet, fruity ‼️ This is Kagoshima sake! Here is the description Nishi Shuzo, famous for its sweet potato shochu "Hozan", has created a sake! Junmai Ginjo-shu made with Yamada-Nishiki. It is a refined sake that should be drunk in a wine glass. The glass overflows with a gorgeous ginjo aroma of pears, melon, and white peaches. When the glass is turned to let the air in, the aroma of yogurt, fresh cheese, fresh chestnuts, and chestnut flowers can also be detected, allowing you to enjoy the harmony of layers of aromas. On the palate, the attack is mellow. Creaminess with umami, and the fruit flavors that were also present in the aroma spread out. The lingering finish has excellent penetrating power, and despite the richness of the mid-palate, the finish is delicate, as if drawing a straight line.
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Commentary. The dry label "Shinku" is dyed bright red. It is a very sharp type of sake even for Hakugakuzen. It flows smoothly and softly on the palate, and the umami of the rice spreads softly. So, if you are thinking, "This is a beautiful sake, but I don't feel much spiciness," it suddenly becomes sharp toward the end of the bottle. It is just like a "snap! The crisp finish makes you want to drink another glass. It is a very troublesome sake. It can be enjoyed at a wide range of temperatures, from cold to warm.
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ジャイヴ
Hello YukiOk0408! Thank you very much for trying "Shinken" which is one of my favorite sake from "Hakugakusen" 🙇. The "Shinken Nama Shu" with the transparent bottle has a different taste, so if you have the chance, please do try it ✨.
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Sohomare生酛仕込 特別純米
Sohomare ShuzoTochigi
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YukiOk0408
Commentary. This wine is characterized by a high density of umami as well as firm acidity. The sweetness and umami characteristic of junmai and the acidity unique to sake brewing are mixed together to produce a rich, full-bodied special junmai sake, The result is a special junmai sake with a full-bodied flavor. It is best served cold at 12-15°C (about the temperature of well water), If you want to warm it up, it is best to warm it up to 45°C. The flavor is enhanced even more when served cold (12-15°C) or warmed (45°C).
Japanese>English
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Jokigen純米 出羽燦々
Sakata ShuzoYamagata
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YukiOk0408
Commentary. This sake uses "Dewasanzan" sake rice developed in Yamagata Prefecture, and is a rare junmai sake in the prefecture. Sake made with "Dewa Sanzan" rice is often gorgeous, slightly sweet, and can be drunk chilled and refreshed. It is a sake that should be tried by all those who are looking for a food sake.
Japanese>English
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Morishima彗星 純米大吟醸 新酒搾りたて生
Morishima ShuzoIbaraki
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Commentary. In the sixth year of the Morishima series, a new attempt was made to brew a junmai daiginjo using 100% "Comet," a rice suitable for sake brewing produced in Hokkaido. We went to Higashikawa-cho in Hokkaido to experience firsthand the characteristics of "Comet" and brew it. Due to the small number of people involved in this season's brewing, only a limited amount of freshly squeezed, unpasteurized sake will be available for sale. The taste is smart, with a light umami flavor, accented by a burst of acidity. The finish is soft and fluffy. Please enjoy it while feeling the gaseous sensation typical of new sake when the bottle is opened. It is also delicious.
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Tatenokawa無我 グリーンボトル 純米大吟醸
Tatenokawa ShuzoYamagata
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Commentary. Unfiltered, unpasteurized, unpasteurized. No bubbles, no time. TATENOGAWA MUGA is the result of a "selfless" pursuit of freshness and deliciousness. 100% Miyamanishiki produced by contract farmers in Shonai is used. The acidity and rice sweetness harmonize to produce a sharp fruitiness. Although it is an unfiltered, unpasteurized sake, it is light on the palate. Refreshing on the palate with a harmony of dignified acidity and rice flavor. Delicious.
Japanese>English
YukiOk0408YukiOk0408
Yukinobijin純米 完全発酵
Akita JozoAkita
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Commentary. What is the complete fermentation of Yuki no Bijin? It is not simply a desire for spiciness (drier), It is a bottle in which the moromi (the stage before pressing to make sake) is fermented to the very limit while maintaining the fresh rice flavor and firm acidity that is characteristic of Yukinobijin. It is delicious.
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Commentary. It has a light color with a grain-like scent, and in addition to the traditional candy-like sweetness, the taste itself has a classical flavor, and the rich taste is gradually overwhelmed by the graininess. It has a strong bitterness and a full-bodied taste, and a dry aftertaste with a strong bitterness, acidity, and a refreshing feeling. It has a dry aftertaste with a strong, somewhat rough taste that is impressive. It was delicious.
Japanese>English
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Zaku純米大吟醸 NOUVEAU 2024BY
Shimizuseizaburo ShotenMie
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The work does not betray either. It is delicious. Here is the description Clear, crisp, and elegant flavor from 50% polished rice. A gorgeous, youthful aroma rises to the surface, and a burst of flavor spreads across the palate. It has a freshly born soft mouthfeel.
Japanese>English
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Ugonotsuki純米吟醸 無濾過生原酒
Aihara ShuzoHiroshima
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Commentary. A famous brewery in Kure City, Hiroshima Prefecture! This seasonal product is brewed once a year. The malted rice is "Omachi" produced in Hiroshima Prefecture, and the premium rice is "Hachitan-Nishiki" produced in Hiroshima Prefecture! It is characterized by a sharpness that makes it easy to drink without feeling that it is a pure sake. It has an excellent balance of flavors, making it an immediate purchase! As usual, it was stable fruity. It is delicious.
Japanese>English
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Ten'on純米大吟醸 佐香錦
Itakura ShuzoShimane
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YukiOk0408
It is delicious. Here are some explanatory quotes It has been in shape to some extent for several years, a limpid junmai daiginjo with a blue aroma, an image of adding my own elements to the sake made by my master, Toshiji Nagasaki. It is not a standard Daiginjo with gluco-fermented koji + caproic acid + SF filtration of the modern breweries, so it does not have the quality of a standard Daiginjo, but I think it is a Daigin that is typical of the Sanin region. This sake reminds me of San'in's Junmai sake making. It is a sake that can be drunk well even now and can be seen for 30 years in refrigeration!
Japanese>English
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Juyondai角新 本丸 生酒
Takagi ShuzoYamagata
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YukiOk0408
Sweetness is good. Jyushiyo does not betray. Here is the explanation. This is the newest sake from "Jyushidai Honmaru," which is shipped in large quantities throughout the year. It is shipped only once a year, in December. The silky smooth texture is pleasant on the tongue, and the elegant sweetness and rice flavor swell elegantly. The mellow aroma and flavor of the rice is beautifully balanced by the firm acidity.
Japanese>English
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Dassai純米大吟醸 磨き二割三分
Asahi ShuzoYamaguchi
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Sweet and delicious. A quintessential gem. Here is the description Using Yamada-Nishiki polished to the limit of 23%, we challenged ourselves to make the best Junmai Daiginjo. It has a gorgeous heady aroma, a beautiful honey-like sweetness on the palate, and a long, lingering aftertaste that finishes nicely after swallowing.
Japanese>English
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It tastes light and delicious. Here is the description The fresh texture spreads from the gentle mouthfeel, as if it were freshly pressed sake. The light sweetness and pleasantly soft umami are the main characteristics, with a hint of acidity, a sharp atmosphere, and a gassy feeling that makes the taste even lighter. The lingering finish is softly sweet and very approachable.
Japanese>English
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Senkin純米吟醸 生原酒 立春朝搾り
せんきんTochigi
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YukiOk0408
It's light and fruity. Delicious. Here is an explanation Since the pressing time is set to "Risshun no Hi" (the first day of spring), this sake is more difficult to make than daiginjyo because it must be carefully controlled and adjusted according to the quality of the rice and climate changes of each year. In between shipments, the brewery performs a purification ceremony to pray for good health, family safety, and prosperous business. Please enjoy the fresh, vibrant, freshly pressed flavor that could only be tasted in the sake brewery. This precious sake can only be enjoyed once a year.
Japanese>English
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Katanosakura特別純米酒 無濾過生原酒 直汲み
Yamano ShuzoOsaka
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YukiOk0408
This is delicious. The flavor and sweetness from unfiltered, unpasteurized sake are excellent. Here is the explanation Limited edition sake from the Yamano Sake Brewery in Katano, Osaka. <Features Freshly pressed new sake is bottled in its undiluted state without filtration or heat treatment. Please enjoy the rich rice flavor and mellow taste of this sake cold. Special junmai sake made from Omachi rice grown in Okayama Prefecture. The rice is polished to ginjo-shu standards and the unique characteristics of Omachi rice are fully utilized. Please enjoy the harmony of its mellow aroma and sweet, full flavor. This sake is made by bottling freshly pressed sake without filtering or heating.
Japanese>English
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YukiOk0408
It tastes like typical sake. Here is a description. This sake is made with only 70% sake rice so that the original flavor of the rice can be enjoyed. It is a sake that can be enjoyed as an affordable everyday evening drink. In winter, we recommend heating it up and enjoying it with hot pot dishes.
Japanese>English
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This is delicious. Since it is from Iki, it has an image of shochu, so I wondered how it would be.　But it is easy to drink. Here is the explanation. From Yokoyama, a famous sake brewed on Iki Island, Nagasaki Prefecture, and popular throughout Japan, we introduce a new sake, Junmai Ginjo SILVER7 Nama Shu. It is brewed with high-quality Yamadanishiki from Hyogo Prefecture and yeast No. 7. This limited edition sake is fresh and seasonal, bottled freshly pressed and unfiltered. It has a juicy, three-dimensional, well-balanced finish. It is very popular and many people look forward to its arrival every year. It is recommended to be served in a glass like a wine glass to enjoy the aroma more. We hope you will enjoy its fresh flavor.
Japanese>English
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SuminoeRice Trade 純米大吟醸
Suminoe ShuzoMiyagi
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YukiOk0408
This sake was made by attempting to exchange rice with Shiga Prefecture's "Kita Shuzo" Kirakucho. The umami flavor comes first. It seems to go well with food. Explanation below Junmai Daiginjo made with Ginbukietsu rice produced in Shiga Prefecture, brewed with Miyagi yeast in the "Suminoe style". The result is a Junmai Daiginjo-shu with a cool, elegant aroma and a harmony between the dense flavor of the Ginfukiyuki rice and the crisp, fresh taste.
Japanese>English
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