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
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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
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