This is right up my alley.
It is sour and dry with a moderate sweetness.
The store's pop-up says that it's best to leave it overnight after opening the bottle, and it certainly adds a mellowness, but it's good enough right after opening the bottle.
Lately, I've been feeling that Junmai Daiginjos are too sweet, and this one was delicious.
It was dry with just a hint of fresh sweetness that didn't linger.
Asahiyama from Asahi Shuzo, the same brewery as Kubota.
It was very similar to Kubota, or rather, there was not much difference.
I like Kubota, so this one is not bad, but if that's the case, why not just use Kubota? It's not so bad.
It's called "Umami-Spicy Junmai-Shu," and it's only available at the Sakemon no Kai.
It is indeed umi-spicy.
It is sour and dry, with a slight sweetness.
It's easy to drink without being pretentious.
This was the first time I saw the brand name "N".
It is a sake from Aomori, and has a similar feel to Tasake.
It was refreshing, light and very easy to drink.
I liked this one.
I was told that it was a product that had been brewed and laid down for six months, and it certainly had a mellow flavor.
I've been drinking a lot of unpasteurized sake and new sake lately, but I realized again that this is what sake is supposed to be.
I bought four bottles at a liquor store I know, and when I went home, I found a guy I didn't remember (laughs).
And it was a bottle of monk's sake, which is kind of maniacal. But this is interesting in its own way.
It's easy to drink like now, but it has a strong sake flavor. Monk's sake.
It was a hit unexpectedly.
This Ginjo-shu is brewed by Nishida Shuzo brewery of Denshu.
It has a refreshing feel that is typical of aluzoe.
Just after opening the bottle, I felt that it had a little bit of an edge, but on the second day, it became mellow and easy to drink.