yasu145
Fruity aroma with a hint of fruit.
Good acidity and sweetness on the palate.
Slight bitterness at the end.
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yasu145
It is released twice a year, in spring and fall.
Sake rice is Akita Sake Komachi and Yamada Nishiki koji.
It is a once-heated sake.
The aroma is soft and sweet.
It has a strong acidity and sweetness, but it has a gentle taste that does not make you tired of drinking.
It has a gentle taste that does not make you tired of drinking.
It is delicious.
Japanese>English
yasu145
Sweet and sour like white wine.
Sweet in taste.
It is very pleasant on the palate.
The addition of amazake is said to make it a four-step brewing process.
It can be served cold or warmed.
There is gas pressure when the bottle is opened.
Japanese>English
yasu145
Sake from Hida Furukawa.
The sake rice is "Hidahomare" 55% polished rice.
None of the sweetness, umami, and acidity make a strong statement,
but it has a calm and honest taste.
Good for daily evening drinking.
Japanese>English
yasu145
Sake rice is Nihonbare from Shiga prefecture, 60% polished rice.
The label seems to have been made by Kyoto Women's University.
The taste is clean with a faint ginjo aroma.
There is a slight sweetness and acidity.
Personally, I found it easier to drink the day after opening the bottle.
Japanese>English
yasu145
Sake to support the reconstruction of Noto.
We hope that even a small amount of our sake money will support the recovery efforts.
It is a dry junmai ginjo.
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yasu145
Another brand of Tamakashi's brewery.
Not much production.
The sake rice is Hidahomare from Gifu Prefecture, 55% polished rice.
The aroma is soft and sweet.
It has no peculiarities and is pleasant to drink.
Japanese>English
yasu145
Former Prime Minister Takeshita's family brewery, which was closed down, is being revitalized with new capital and human resources.
The Tabe family, which is involved in the revitalization, is a large landowner in Okuizumo.
Originally, this was the brewery and the Takeshita family was entrusted with the brewing of the sake.
Rihachi is the name of the first brewer of the Takeshita family.
1801 is the number of the yeast. The sake rice is Midorimai from Shimane Prefecture.
There is a gassy feeling when the bottle is opened.
The aroma is thick, like pineapple or apple.
It has a soft sweetness and acidity, and is pleasant on the palate.
There is a subtle bitterness afterward.
It is good with a meal.
Japanese>English
yasu145
In the Showa period, this brand was difficult to obtain in Niigata Prefecture.
It is not as common now as it used to be,
The production volume is not so large.
It is only occasionally seen.
It is somewhat alcoholic.
It may be light and dry in the best sense of the word,
It is not as light and dry as Koshino-Kanbai.
It tastes better warmed than chilled.
Japanese>English
yasu145
The sake rice is Gohyakumangoku.
It is characterized by sweetness and acidity, but is rather complex and unique.
It has sweetness and acidity, but of course it is very different from wine.
The flavor is somewhat reminiscent of sake lees.
It is best served chilled as an aperitif with light appetizers.
Japanese>English
yasu145
Sake from Iga, Mie Prefecture.
The sake rice is Kami no Ho from Mie Prefecture. The yeast is also from Mie Prefecture.
The aroma is mild.
The taste is well-balanced between umami, acidity, and sweetness.
Slightly dry.
It can be served cold or lukewarm.
Japanese>English
yasu145
This sake is intended to support the recovery from the Noto Earthquake.
The price of the product includes the aid money.
The earthquake was sudden, so the sake was originally brewed.
Only the label may have been changed,
The contents are solid.
The aroma is a comparatively mild ginjo aroma.
It has a soft sweetness and umami of rice at room temperature.
It is a sake with a good mouthfeel.
Japanese>English
yasu145
The raw material rice is Yamada-Nishiki, 50% polished rice.
It has moderate umami, acidity, and sharpness.
Japanese>English
yasu145
Brown sake.
Junmai sake brewed in Yamahai style.
The taste is as dark as the color, with a strong acidity.
Quite a unique taste.
It is good with strong dishes.
Japanese>English
yasu145
Sake rice is Kanamon-Nishiki from Nagano Prefecture, 49% polished rice.
The aroma is elegant and reserved.
It has a soft sweetness,
It is very easy to drink and does not interfere with meals.
Japanese>English
yasu145
The illustration is cute. It is said to be a quacker wallaby.
It is a limited edition spring product, with the hope that people will enjoy drinking sake.
The sake rice is 100% Miyagi rice, milled to 60%, and fire-sterilized once.
It is a fresh sake, with little spiciness and
It has a pleasant taste and no peculiarity.
It is best served cold.
Japanese>English
yasu145
A special brand of rice cranes, Malmouth.
Purchased at a department store. If it seems to be a limited edition.
The sake rice is Dewa Sanbai from Yamagata Prefecture.
The aroma is fruity with a hint of melon.
On the palate, the rice is sweet.
It has a good balance of sourness and bitterness.
It is a slightly wine-like sake and is best served cold.
Japanese>English
yasu145
The sake rice is Gomangoku and the rice polishing ratio is 60%.
The aroma is slightly brownish, with a full-bodied flavor.
The aroma can be described as that of rice bran.
It has a strong flavor with a hint of acidity.
It is a good match for strongly seasoned Japanese food, yakitori, and eel.
Personally, I think it tastes better when heated.
Japanese>English
yasu145
Freshly pressed sake made from Koshihikari rice.
The rice polishing ratio is 50%.
It has a fresh, slightly sweet mouthfeel with a slightly sour aroma.
Japanese>English
yasu145
Only 360 bottles of this rare, limited edition sake are made from 100% Yamada-Nishiki.
It has a clean aroma and a good balance of umami and acidity.
A good food sake.
Can be served hot or cold,
Personally, I prefer it cold.
Japanese>English