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YukiOk0408YukiOk0408

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Kazenomori
7(10.94%)
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4(6.25%)
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3(4.69%)

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The origins of the sake you've drunk are colored on the map.
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Timeline

YukiOk0408YukiOk0408
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YukiOk0408
It is delicious. Commentary. To briefly describe this sake, it is not only refreshing with a lowered degree of alcohol content of a typical summer sake, but also a perfect fusion of two contradictory elements: a refreshing and light summery taste and a mellow after-drink feeling. This sake is first of all based on a light flavor based on softness and freshness like water.
Japanese>English
YukiOk0408YukiOk0408
Sari純米大吟醸 五割諸白
Mori ShuzoFukui
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YukiOk0408
It is a light flavored Daiginjo. It is delicious. Description Junmai Daiginjo goes well with fish and sushi. Sushi rice is called "shari" in sushi restaurants. Shari -> Shari... Sari. This is also the origin of the sake's name. It goes especially well with fish with salt or sudachi (a type of citrus fruit) pressed on it. It is especially good with fish that is pressed with salt, sudachi, etc!
Japanese>English
YukiOk0408YukiOk0408
Aramasa異端教祖株式会社2020
Aramasa ShuzoAkita
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21
YukiOk0408
This is also very fruity. Is it made in a barrel? It looks like wine. Precious liquor, I didn't think I could drink it. Commentary. Of all the types of Niimasa sake, this has the most pronounced fruit aroma. In the mouth, it smells like bananas and melons, and the slight sweetness and clear, mellow flavor are like the surface of a lake. Careful aging at low temperatures definitely enhances its depth and complexity!
Japanese>English
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It tasted like melon! This is delicious! Description This is a Junshu (pure) Ginjo-shu with a fresh and elegant flavor and umami, aged in an original way. It is named after the first brewer "Nizaemon" (⼆左衛⾨). Tasting comments First impression of a tight image, with aromas of fresh lemon, melon in its lush state, and white sweet flowers of gardenia. The second half of the nose releases fresh spices reminiscent of juniper berries, gorgeous and crystal clear with a sparkling clarity. The wine instantly shifts from a mild touch to a dry impression, but there is a core strength with viscosity from the tip of the tongue to the center, clearly conveying to the drinker the development of the taste buds from the mid-palate onward. In the latter half, it has a citrus aroma and a fresh, moist, gentle quality, with a clear intonation.
Japanese>English
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Kokuryu純米大吟醸 吟風2022
Kokuryu ShuzoFukui
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14
YukiOk0408
Elegant taste. Delicious. It was as described below. Explanation below Highly acclaimed for its balance of umami and acidity, it is also rich in flavor. This Junmai Daiginjo is carefully brewed with up to 40% polished "Ginpu" from Hokkaido, which is highly regarded for its award-winning record in sake competitions. In order to bring out the best of Ginpu in a luxurious and elegant way, the original sake is aged in ice temperature for nearly one year, and the brewing year is indicated on the label.
Japanese>English
YukiOk0408YukiOk0408
Jikon純米吟醸 雄町 火入
Kiyasho ShuzojoMie
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YukiOk0408
Fruity and delicious. Jikkoman doesn't betray us. Commentary We believe that "Omachi" is the quintessential taste of this brewery. The sensation of mineral water and round fruits like lychee and red apple surrounded by fresh acidity in the mouth is very wonderful.
Japanese>English
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YukiOk0408
This is an unfiltered, unfiltered, unfiltered sake to be enjoyed on the rocks in the summer. When the ice melts, it is almost watery. Description This is a confident creation of English toji Philip Harper. Ice Breaker" is an English term for something that eases the tension and soothes the senses by the addition of alcohol. By filling a wine glass with ice and pouring this liquor, a tone like a wind chime is played, creating a cool atmosphere. This sake has a robust and powerful flavor when served straight, but as the ice melts, you can enjoy rich changes all the way through to the end.
Japanese>English
YukiOk0408YukiOk0408
SuminoeDATE SEVEN SEASON2 epsode3
Suminoe ShuzoMiyagi
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YukiOk0408
It's an interesting drink, so drink it with an explanation. DATE SEVEN is a project in which seven of Miyagi Prefecture's most talented breweries have come together to further improve their brewing techniques and sake quality, and to create a single sake to challenge not only the Japanese market, but also the overseas market. The seven breweries are Hakurakusei, Katsuyama Family, Urakasumi, Suminoe, Yamawa, Haginotsuru, and Koganezawa. In SEASON II, two leader breweries are in charge of brewing sake with the same type of raw material rice and the same rice polishing ratio, and each brewery expresses its own unique flavor. The aim was to release two different types of sake brewed with the same rice under the same conditions at the same time, so that the two breweries could compete with each other, and the other five breweries could experience this and apply it to their own sake brewing. In episode 3, Katsuyama and Suminoe were the leading breweries, and Haginotsuru, Yamawa, Koganezawa, Urakasumi, and Hakurakusei were in charge of the raw material processing, the sake mother, Koganezawa, the unrefined sake, and the top fermentation. The raw material rice is Yamadanishiki, the king of sake rice, and the rice polishing ratio is 45%. Miyagi yeast is used for the yeast. The taste expresses Hikoboshi with its fresh aroma and sharp taste. It has a firm body with a core, elegant acidity, and a refreshing taste.
Japanese>English
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YukiOk0408
I forgot to register. I checked on the web, and it seems that it is a sake with a limited number of shipments released in January every year. The description said, "It has a rich ginjo aroma and a fruity taste." The explanation was that it has a fruity flavor with a rich ginjo aroma, and it was just as fruity and delicious.
Japanese>English
YukiOk0408YukiOk0408
IbiGOLD 大吟醸
杉原酒造Gifu
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YukiOk0408
explanation A limited edition sake produced only in the Olympic year, this is a large Junmai Daiginjo-shu with a rice polishing ratio of 40%. This sake is made with only rice and malted rice, using 40% of "Ibi no Homare". It is characterized by its deep flavor and smoothness. It is also sweet. But it is delicious. Junmai Daiginjo.
Japanese>English
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YukiOk0408
explanation Manufactured using a portion of white malted rice, which is conventionally not used. The use of yellow koji and white koji, which are produced separately, adds a sweet and sour taste with citric acid in addition to sourness. It also features a clean, mellow flavor. Sweet!　It tastes like wine.
Japanese>English
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Commentary. Mizuo is specially dry. It is very popular locally. It has a refreshing taste with a subtle aroma, and can be enjoyed either chilled or hot. The koji rice is made from Hitogokochi or Yamae Nishiki, a 59% polished rice suitable for sake brewing. On the palate, it had an impact, but soon became docile. It is delicious.
Japanese>English
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YukiOk0408
Commentary. This sake is made from "Sanke Nishiki," a new type of sake rice born in Shinshu. Sankenishiki" is a new sake rice bred by the Nagano Prefectural Agricultural Experiment Station and named after the "blessings from the mountains of Shinshu". Togakushi is made from 35% polished rice and brewed with 60% polished rice, giving it a gorgeous aroma and a light, smooth, slightly dry impression on the palate. It is the pride of Nagano Prefecture. It is light on the palate and delicious.
Japanese>English
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