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YukiOk0408YukiOk0408

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222

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Ugonotsuki
8(8.08%)
Kaze no Mori
8(8.08%)
Rumikonosake
7(7.07%)
Yorokobigaijin
5(5.05%)
Juyondai
5(5.05%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
19(8.56%)
Yamagata
16(7.21%)
Miyagi
10(4.5%)
Fukui
10(4.5%)
Nara
10(4.5%)

Timeline

YukiOk0408YukiOk0408
Tamagawa純米酒 山廃 無濾過生原酒
Kinoshita ShuzoKyoto
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21
YukiOk0408
Commentary. The "Yamahai" series is a staple of Tamagawa. This junmai sake is rich in acid and amino acids, born from a yeast-free yeast yeast yeast yeast yeast. The five tastes are powerfully expressed and the richness and sharpness are outstanding. In addition to this product, there are seasonal limited editions such as "White Label" and "Different Genmai Variety".
Japanese>English
YukiOk0408YukiOk0408
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YukiOk0408
Commentary. This is a popular classic sake from Shikano Shuzo, where Mr. Naohiko Noriguchi, known as the "God of Sake Brewing," helped revive the Yamahai brewing method and established the popularity of ginjo-shu. It is a gem of a sake that harmonizes the ample flavor of rice with the breadth of flavor unique to Yamahai. It can be served either cold or lukewarm to show its true value.
Japanese>English
YukiOk0408YukiOk0408
Wataya純米吟醸 山田錦
Kanenoi ShuzoMiyagi
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21
YukiOk0408
Commentary. Wataya's standard and core Junmai Ginjo. This junmai ginjo is made from Tokushima Prefecture (Awa) Yamada-Nishiki, carefully polished to 55% polishing, in pursuit of the clean and delicate flavor of Yamada-Nishiki. The pure rice ginjo "Yamadanishiki" is typical of Wataya, with refreshing acidity, a clean, clear, soft flavor, and a gentle mouthfeel. The elegant taste that brings out the flavor of the ingredients is very appealing.
Japanese>English
YukiOk0408YukiOk0408
大嶺Ohmine 3粒 無濾過生原酒 出羽燦々
大嶺酒造Yamaguchi
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26
YukiOk0408
Commentary. Carefully selected Dewa Sanzu rice is used at 50% polished rice. This fresh, unfiltered, unpasteurized sake is carefully crafted using Ohmine's unique brewing method to extract the full extract of the rice. The refreshing flavor of Dewa Sanzu is combined with a fresh, fruity aroma, making this an easy-to-find sake. It complements both Japanese and Western cuisine, such as steamed chicken with yuzu salt, tofu with hwasansho (red pepper), and marinated salmon. Please enjoy it with a glass of wine. Mild citrus aroma. It has a fruity aroma. The fresh texture characteristic of nama-shu bursts from the soft mouthfeel. Juicy sweetness and umami, with hints of young pineapple and melon, spread lightly. The flavor is full of extract and is exquisitely tightened by a light acidity, giving it a very friendly impression. A pleasant gas and minerality derived from the brewing water finish off the palate with a clear finish.
Japanese>English
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.
Japanese>English
YukiOk0408YukiOk0408
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YukiOk0408
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.
Japanese>English
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 ✨.
Japanese>English
YukiOk0408YukiOk0408
Sohomare生酛仕込 特別純米
Sohomare ShuzoTochigi
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16
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
YukiOk0408YukiOk0408
Jokigen純米 出羽燦々
Sakata ShuzoYamagata
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17
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
YukiOk0408YukiOk0408
Morishima彗星 純米大吟醸 新酒搾りたて生
Morishima ShuzoIbaraki
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21
YukiOk0408
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.
Japanese>English
YukiOk0408YukiOk0408
Tatenokawa無我 グリーンボトル 純米大吟醸
Tatenokawa ShuzoYamagata
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34
YukiOk0408
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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29
YukiOk0408
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.
Japanese>English
YukiOk0408YukiOk0408
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YukiOk0408
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
YukiOk0408YukiOk0408
Zaku純米大吟醸 NOUVEAU 2024BY
Shimizuseizaburo ShotenMie
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22
YukiOk0408
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
YukiOk0408YukiOk0408
Ugonotsuki純米吟醸 無濾過生原酒
Aihara ShuzoHiroshima
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15
YukiOk0408
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
YukiOk0408YukiOk0408
Ten'on純米大吟醸 佐香錦
Itakura ShuzoShimane
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19
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
YukiOk0408YukiOk0408
Juyondai角新 本丸 生酒
Takagi ShuzoYamagata
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25
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
YukiOk0408YukiOk0408
Dassai純米大吟醸 磨き二割三分
Asahi ShuzoYamaguchi
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21
YukiOk0408
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
YukiOk0408YukiOk0408
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19
YukiOk0408
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
YukiOk0408YukiOk0408
Senkin純米吟醸 生原酒 立春朝搾り
せんきんTochigi
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26
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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