YukiOk0408
Fresh aroma, citrusy taste, grape?
Delicious.
Japanese>English
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YukiOk0408
Discreetly fruity, the image of a sake that goes well with food. Delicious.
Japanese>English
YukiOk0408
Fresh fruity aroma. The taste is smooth and refreshing. When drunk with ice, the soft sweetness seems to melt away.
Japanese>English
YukiOk0408
Commentary.
This sake is light, but has a solid core of umami. The crisp acidity in the latter half of the bottle asserts its dry, dry character, making it a summer sake with a clear character.
It is delicious.
Japanese>English
YukiOk0408
It is super dry with the full flavor of rice malt.
It is delicious.
Japanese>English
Hyakurakumon特別純米 冴 無濾過 生原酒
YukiOk0408
Super dry type "Sae" series.
The fresh version once a year.
It is delicious.
Japanese>English
Koikawa純米大吟醸 いやしのBeppin
YukiOk0408
Good ginjo aroma, smooth drinking.
Order by label design.
Designed by manga artist Rimi Ikezawa.
Japanese>English
Ishizuchi特別純米 夏純米
YukiOk0408
100% Shizuku Ehime produced in Ehime Prefecture.
Melon-like ginkoku (gin aroma) with a crisp feel. Delicious.
Japanese>English
AzumatsuruWHITE 純米吟醸生
YukiOk0408
Sake on the right in the photo
Image of white wine, refreshingly acidic and clean tasting compared to BLACK.
Uses white malted rice (the main type of malted rice for shochu outside Okinawa)
Japanese>English
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.
Japanese>English
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.
Japanese>English
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
Japanese>English
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