AzumatsuruBLACK 純米吟醸生
YukiOk0408
Sake on the left in the photo
Image of red wine, rich acidity. Seems to go well with steak.
They used black malted rice that was used for Awamori in Okinawa.
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Bijofu純米大吟醸 舞
YukiOk0408
It has moderate acidity and a soft mouthfeel.
The sake rice used is "Shizuku Ehime," an improved version of the "Matsuyama Mitsui" variety produced in Ehime Prefecture. It is said to be a variety with larger grains and improved sake brewing aptitude.
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Kazenomori秋津穂 657
YukiOk0408
The carbonation is amazing. Also the pear aroma and mouthfeel. It feels like you can drink as much as you want. Delicious.
Japanese>English
YukiOk0408
Muraoka Foods: Original sake.
Sapporo's local sake made from 100% "Ginpu" produced in Hokkaido.
It has a refreshing taste.
Japanese>English
YukiOk0408
The name "Juanshu" comes from the division of Hokkaido into 11 provinces during the Meiji Era (1868-1912). The brewer's wish is to make it a representative sake of Hokkaido.
It is delicious.
Japanese>English
Niseko特別純米 青ラベル 彗星
YukiOk0408
Fruity. It has a banana aroma and a nice refreshing feeling after drinking.
Japanese>English
YukiOk0408
This is delicious.
I found the following commentary.
This is a dry honjozo sake with excellent sharpness, carefully brewed without cutting corners in every step of the process.
Like Junmai sake, it is stored at -5 degrees Celsius for thorough quality control.
It is a cost-effective accompaniment to any dish, from cold sake to heated sake.
Japanese>English
YukiOk0408
Too light and simple.
Not much impact?
Commentary.
A daily junmai sake from Osaka's first all junmai brewery, Akishika Shuzo, one of the best junmai breweries in the Kansai region. The alcohol content is kept a little low, so you won't get tired of drinking it. Can be served cold or warmed.
Japanese>English
Isojiman本醸造 低温貯蔵酒
YukiOk0408
It was a strange taste. It is fruity, but also has a spicy image.
They use soft water that flows from the Southern Alps into the Oi River. This seems to be a sake only available in the prefecture.
Commentary.
Carefully selected sake rice is polished to 65% and used as koji rice and in the first and second stages of the three-stage brewing process, while Yamadanishiki from Hyogo Prefecture is used in the third stage to further enhance the sake quality. The sake is brewed at a low temperature, which gives it a refreshing ginjo aroma.
Honjozo]
Sake rice: Kiyonishiki produced in Yamagata Prefecture, and rice for clasping: Yamadanishiki produced in Hyogo Prefecture.
Polishing ratio: ALL 65
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Suigei中取り 純米酒
YukiOk0408
It had a light taste.
The "Nakadori" means that only the middle part of the pressing is taken out and bottled, so the bitterness and astringency are suppressed and the taste is elegant.
It is delicious.
Japanese>English
Kazenomori秋津穂 山乃かみ酵母
YukiOk0408
Commentary.
The rice used for this sake is the standard Kaze no Mori rice, Akitsuho, grown in Nara Prefecture and polished to 65%. This is a limited edition brewed with Nara rice and Nara yeast, aiming for a new world of Kaze no Mori.
Kaze no Mori basically uses yeast No. 7, but this is the first time Kaze no Mori has used a special yeast called "Yamanokami yeast.
Yamanokami Yeast is a flower yeast unique to Nara Prefecture that was collected in the spring of 2012 from sasa lilies in the sacred grounds of the Ogami Shrine in Miwa, Nara Prefecture. It is named after the Yamanokami site, located west of Mt. Miwa, where ancient sake vessels were excavated.
The deep aroma that evokes forest trees produced by the Yamanokami yeast, the thick flavor that intertwines the complex five tastes unique to Kaze no Mori, and the minerality derived from the ultra-hard brewing water. These elements come together to create a one-of-a-kind flavor that is distinctly Kaze no Mori, yet has a distinctly new vibe."
It tastes like Kaze no Mori, but with a slimy sensation, and this is the difference in yeast? It is delicious, it does not betray.
Japanese>English
YukiOk0408
Commentary.
This is a regular sake for the Kido brand. The initial aroma is subdued. The mild mouthfeel is followed by a gentle umami taste and a lingering crisp, flowing finish. The gentle ginjo aroma is floral. The acidity and umami taste spreads and recedes moderately, making it a "relaxing" style sake that will naturally lead you to have another cup or two with your meal.
It is indeed mild and very easy to drink. It is delicious.
Japanese>English
Denshu純米吟醸 楽風舞 限定酒
YukiOk0408
Commentary.
Izumihashi Shuzo of Kanagawa and Nishida Shuzo of Aomori collaborated to brew a set of junmai daiginjos by exchanging their respective sake rice!
The sake rice is transported to each brewery as brown rice, and brewed at 50% using each company's own rice milling machine. Each bottle is decorated with a famous painting, with the Tazake bottle depicting Van Gogh's "Grandpa Tanguy" and the Izumibashi bottle depicting René Magritte's "Child of Man.
Tasake's usual fruity flavor is a bit thin and highly stimulating.
Japanese>English
Sharaku純米吟醸 赤磐雄町
YukiOk0408
Description.
"From 寫樂, a famous sake brewed in Aizuwakamatsu, Fukushima Prefecture, comes a limited edition Junmai Ginjo Akaban Omachi Nama Sake. It is made from 50% polished Akaban Omachi, a brand-name sake rice produced in the Akaban area of Okayama Prefecture. This junmai ginjo sake is carefully brewed and bottled in its unpasteurized state.
The strong sweetness is reminiscent of ripe fruit, and the aroma is somewhat refreshing. The mouthfeel is smooth, and the concentrated, dense extract fills the palate. The three-dimensional texture is a mixture of umami and sweetness, and the acidity that seems to seep out gradually forms a complex depth. After swallowing, you will feel a light and beautiful lingering aftertaste, which gradually finishes off nicely.
This is a gem that beautifully expresses the rich flavor and complexity that only high quality Omachi can offer. We recommend comparing this sake with "寫樂 Junmai Ginjo Bizen Omachi Nama Shu" released at the same time. We hope you will enjoy this once-a-year taste."
It is not smooth, but you can feel the aftertaste.
But delicious.
Japanese>English
Hanaabi純米吟醸 無濾過生原酒
YukiOk0408
Description
This is a junmai ginjo-nama sake made with Yamada-Nishiki and 55% polished rice.
Once you drink it, you will never forget its unforgettable aroma, which is reminiscent of tropical fruits, the one and only Hana-yoso."
It does not disappoint. Fruity and delicious.
Japanese>English
YukiOk0408
Purchased at a liquor store near the Aihara Sake Brewery in Kure. It has a stable taste. I never get tired of drinking it. It is fruity and sharp on the palate.
Japanese>English
YukiOk0408
This is delicious. I had no idea there was such a fruity sake in Shiga. The description reads, "This is a limited-edition "Sho Shiki" brewed using a high malic acid-producing strain on a trial basis. The rich acidity with a soft mouthfeel harmonizes with the rich umami and sweetness to give a strong, bright flavor." That was true.
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KudokijozuJr. のヒ蜜 純米大吟醸
YukiOk0408
It really has a sweet and tender taste. It is brewed in a four-stage process, adding more rice to the normal three-stage brewing process. I compared it with Bakuren's super dry sake, but I prefer this one.
Japanese>English
Bakuren超辛口吟醸生酒
YukiOk0408
It is fruity but dry and has a sharp taste. I compared it with the sweet Kudokutei, so I felt it was even more so.
Japanese>English
YukiOk0408
It is dry and tastes like old Japanese sake. I could taste a little bit of a tangy taste, but it was delicious.
Japanese>English