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
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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
田原のすいか
Daiginjo-shu with a rice polishing ratio of 50% and an alcohol content of 16%. It has a banana-like aroma and is soft and round on the palate, but has a crisp aftertaste.
Japanese>English
Sanshorakuひやおろし 純米
田原のすいか
Polishing ratio 65%, alcohol 18%.
The taste is mellow and full-bodied, as only hiyaoroshi can be. It is delicious. Personally, I thought it was better to drink it hiya-oroshi.
Japanese>English
Yuki no Bosha製造番号酒 大吟醸
田原のすいか
Daiginjo-shu with a rice polishing ratio of 35%, 100% Yamadanishiki from Hyogo Prefecture, and 17% alcohol by volume. It is one degree higher in alcohol than Junmai Daiginjo.
The aroma and taste are more classic. However, it is just beautiful and delicious. To be honest, I could not tell the difference between it and Junmai Daiginjo, but there is no doubt that both are delicious.
Japanese>English
もえ姫純米大吟醸2024
田原のすいか
Alcohol 14 degrees Celsius. Junmai Daiginjo with a rice polishing ratio of 50%. It has a gorgeous aroma and a gentle mouthfeel. The taste was very gentle and relaxing due to its visual appeal.
Japanese>English
田原のすいか
This sake is made from Domaine Sakura Kame-no-o with 90% polished rice and 14% alcohol by volume (undiluted). The aroma is fruity and pear-like, but there is an interesting gap between the two when you drink it.
It was rich but not boring!
Japanese>English
Yuki no Bosha製造番号酒 純米大吟醸
田原のすいか
This Junmai Daiginjo is 100% Yamadanishiki from Hyogo Prefecture, with a rice polishing ratio of 35%.
The aroma is so rich and beautiful that one can sense the umami of the rice in the fragrance.
The taste is light and dry, but you will be surprised at how light and beautiful it is in the mouth, followed by a great feeling of the umami of the rice spreading to the palate anyway!
Personally, I think it goes well with meat.
Drinking it together while watching NHK's "Professionals" made it taste even better with a placebo! LOL!
Japanese>English
IwashimizuOrigine 2024 生原酒 Soupless 滓絡み
田原のすいか
Good or bad is subjective, but personally, it is the best sake I have ever had.
It is light and easy to drink at 12 degrees alcohol by volume, and pairs wonderfully with food.
The cloudy white color, indescribable juiciness, sweetness, and sharpness are unique and make me want to drink it again.
Japanese>English
田原のすいか
Junmai Ginjo with 13% alcohol by volume and 50% polished rice.
This was my first time drinking Akabu, and it is delicious!
Even a week after opening the bottle, the taste was good as it was, with only a slight weakening of the gaseous sensation.
Japanese>English
田原のすいか
100% Yamadanishiki, 40% rice polishing ratio.
It is light and dry with good sharpness. The alcohol content is high, but it is very easy to drink!
I would like to try this sake again if I have the chance.
Japanese>English
KudokijozuJr. 小川酵母
田原のすいか
Junmai Daiginjo with a rice polishing ratio of 40% and 100% Yamadanishiki. A trace amount of gas was felt. Perhaps due to the yeast, it not only had a clean taste characteristic of Yamadanishiki, but also a firm aftertaste with a sense of weight!
It seems to go well with light snacks!
I was happy to see that the flavor did not sag even after some time after opening the bottle!
Japanese>English
田原のすいか
Junmai Ginjo-shu with a rice polishing ratio of 60%.
As the name suggests, Omachi (mixed brewing) is used.
It has a strong sense of gas and the flavor of rice!
Personally, I think it may be my favorite among the Ginjo series of Masamune Instruments.
Japanese>English
田原のすいか
Kame-no-o is used with a rice polishing ratio of 90%.
This sake is completely additive-free (only rice, rice malt, and water are used) and brewed with a sake mother that uses a raw yeast system.
It has a subtle gasiness and sweetness that is exquisite and kept me drinking it for a long time! All of Sentori's organic series are delicious!
Japanese>English
田原のすいか
The rice polishing ratio is 60% for koji rice and 66% for kake rice, and the alcohol content is 13%.
After a fruity melon-like aroma, a slight gassy sensation comes with a delicious flavor that spreads in the mouth and finishes with a sharp finish (with little lingering aftertaste).
Japanese>English
Gakki Masamuneforte-piano
田原のすいか
Special honjozo sake with 13% alcohol by volume and 60% polished rice.
The aroma is like pears and green apples, with a trace of gas and a long aftertaste.
The taste is clean and refreshing, but also has umami!
Japanese>English
田原のすいか
A little gassy and great flavor.
Not much to say about it, it's good!
Japanese>English
田原のすいか
Daiginjo sake with 100% Yamadanishiki and 50% polished rice.
I thought the fruity aroma was well balanced! The taste was delicious and refreshing, just because it is 100% Yamada-Nishiki!
Japanese>English
田原のすいか
This sake is made from 100% Yamada-Nishiki with a rice polishing ratio of 35%.
The taste was clean and refreshing with a beautiful aftertaste, partly due to the fact that the Yamada-Nishiki has been reduced to 35%!
I thought it tasted even better cold!
Japanese>English