KamoshibitokuheijiAGRI 2023
田原のすいか
It is made from Yamadanishiki grown in Hyogo Prefecture, which is grown in-house.
The aroma was subdued and gorgeous, and the taste was very fruity.
Japanese>English
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田原のすいか
It has a rice polishing ratio of 60% and 14% alcohol by volume.
It has a slight sweetness with a slight gasiness and a lingering crispness with a slight astringency.
It was a delicious sake with good cost performance.
Japanese>English
IwashimizuNEW SUNSET
田原のすいか
Precious sake with 10% alcohol.
The aroma is incomparably fruity.
The taste is elegant sweetness with a trace of gas and a citrusy aftertaste.
At first I couldn't understand it, but I was impressed by the strange taste that changed as I drank more and more (both in temperature and in taste).
Japanese>English
Nito純米吟醸 備前雄町 五十五生
田原のすいか
Polishing ratio 55%, alcohol 16%, 100% Bizen Omachi.
As stated on the label, this sake is well-balanced and delicious.
We were impressed by the technique of this sake, which is gaseous and raw, yet shows various changes with the passage of time in a good way!
Japanese>English
田原のすいか
Junmai Ginjo Nama Shu made from 100% Aizan from Hyogo Prefecture, with a rice polishing ratio of 50% and 15% alcohol by volume.
This bottle expressed the balance between soft sweetness and exquisite acidity while bringing out the best of Aizan.
The aroma is also gorgeous and wonderful!
Japanese>English
Kaze no MoriALPHA2 この上なき華
田原のすいか
Polishing ratio 22%, alcohol 14%, 100% Akitsuho, unfiltered, unpasteurized sake brewed with ultra-hard water.
It was a very luxurious sake, combining the gassy, sweet, fruity and even sharpness of Kaze no Mori!
The 14% alcohol is also light and delightful.
Japanese>English
田原のすいか
Polishing ratio 50%, alcohol 15%.
There is not much acidity or lingering aftertaste, just a gorgeous, light sweetness that just keeps on going.
I was surprised and repeatedly sipped to taste it.
Japanese>English
Ubusuna2023 山田錦l二農醸
田原のすいか
It tastes like yogurt juice with a sour and gassy taste.
Japanese>English
田原のすいか
I was surprised by the citrus-like flavor, which I could not have imagined from the cloudy white liquid.
It is a wonderful taste.
Japanese>English
Jikon純米吟醸 酒未来 生
田原のすいか
Polishing ratio 50%, alcohol 15.5%, 100% Sake Mirai produced in Yamagata Prefecture.
Fruity and light taste.
A beautiful sake.
Japanese>English
AramasaNo.6 S-type
田原のすいか
The aroma was good and the taste was like champagne with just the right amount of sweetness and acidity.
I would definitely like to try the R-type and X-type.
Japanese>English
田原のすいか
The brewery uses 100% Yamada-Nishiki produced in Aichi Prefecture and soft Mikane-Sanrei subsoil water for the brewing water.
The last time I had the unpasteurized sake, but this time it was a fire-brewed sake. It is light and dry, with a classic aftertaste.
Personally, I prefer the nama sake.
Japanese>English
田原のすいか
Junmai Daiginjo with a rice polishing ratio of 35%, 100% Yamadanishiki from Hyogo Prefecture, and 15% alcohol by volume.
This was the second time I drank it.
As described on the bottle, it has an acidity and wine-like flavor. The delicate flavor was wonderful and I never got tired of drinking it.
Japanese>English
Dassai純米大吟醸 磨き二割三分 新生
田原のすいか
Junmai Daiginjo with a rice polishing ratio of 23% and 14% alcohol.
It is light and dry, yet fruity, with a subtle gassy taste and a perfect balance. You will never get tired of drinking it. It was a bottle of Asahi Shuzo.
Japanese>English
Kubota萬寿 自社酵母仕込 純米大吟醸
田原のすいか
Junmai Daiginjo brewed with 40% rice polishing ratio, 15% alcohol, and Asahi Shuzo yeast.
It has a light, dry, fruity taste.
It retains the flavor and taste typical of sake, but has a beautiful aftertaste.
Japanese>English
田原のすいか
Junmai Daiginjo with 50% rice polishing ratio and 15% alcohol.
An easy-drinking sake with a light, dry taste.
After opening the bottle, the taste mellows out a bit over time.
Japanese>English
田原のすいか
Daiginjo-shu with 100% Yamadanishiki, 40% polished rice, 16.5% alcohol.
It has a classic base, but the lingering aftertaste, which disappears quickly, makes it easy to drink.
Japanese>English
田原のすいか
Shizukutori Daiginjo-shu with 100% Yamadanishiki, 35% polished rice, and 16-17% alcohol by volume. It has a clean and perfect taste.
Japanese>English
田原のすいか
Junmai Daiginjo-shu with 100% Yamadanishiki produced in Aichi Prefecture, Mikane-Sanrei subsoil water (soft water) for brewing, 40% rice polishing ratio, and 16% alcohol by volume.
It is a beautiful, light, dry sake. If I could drink it again, I would.
Japanese>English
Zaku伊勢志摩コンセプト純米吟醸
田原のすいか
Junmai Ginjo-shu with a rice polishing ratio of 55% and an alcohol content of 13%. It has a clean taste with a refreshing aftertaste. As one would expect from Saku.
Japanese>English