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Junmai Daiginjo from Aizu Hanaharu Shuzo. It has a slightly yellowish hue with a nice, tender sweetness and umami.
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This is a limited brew with a rice polishing ratio of 45%, using 100% Koshitanrei produced in Nagaoka City, Niigata. The gorgeous aroma and fruity sweetness of the rice are very pleasant to drink.
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Shunoten Junmai Daiginjo from Manya Brewery in Yamanashi Prefecture, purchased at the Shingenkyo Festival. It is made from 100% Yamadanishiki grown in Yamanashi Prefecture. It is clear and has a very nice aroma that fills the mouth. It was my favorite type of sake.
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Continuing from yesterday, this is the second sake to commemorate the 10th anniversary of the opening of the Hokuriku Shinkansen. Kaze no Bon Junmai Ginjo from Fukutsuru Shuzo. This junmai ginjo has a sharp taste with a touch of sweetness. It is also very drinkable.
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Junmai-shu from Toyama Wakakoma Sake Brewery. This small bottle commemorates the 10th anniversary of the opening of the Hokuriku Shinkansen. It has a refreshing sweetness and a crisp taste, and is delicious cold.
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Bizen Gozenshu Kijoshu. It has a slightly yellowish hue and a clear taste with the slow, fruity sweetness of kijoshu.
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Half-bottle Junmai Ginjo from Kanagawa Seto Shuzo. 100% Omachi. It has a rich, thick, sweet flavor from fresh storage, but surprisingly refreshing on the palate.
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Shikai-O from Toyohashi, Aichi Prefecture, winner of the 2015 International Wine Challenge (IWC) Bronze Medal. It is a simple sake at first, but it has a sharp and elegant taste. It is said to be Fukui Shuzo's No. 1 most popular sake.
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Hanami sake from Kozen Nyosui. The bottle is slightly pink, but the sake is clear (laugh). Although it is a kamizen nyosui, it has a smooth taste and does not taste like a sake. But I think it is a good sake for Hanami.
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Okayama Gozenshu Nigori Sake. This light nigorizake is made from 100% Omachi sake produced in Okayama Prefecture using the Bodeshio method of the Muromachi period (1336-1573). The alcohol content is not as high as normal nigori sake, and it has a delicious green apple-like sweetness and flavor with a slight effervescence in the aftertaste.
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Junmai Daiginjo from Niigata Hakuryu Shuzo. Even though it is a junmai daiginjo, it has a mild sweetness.
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Junmai Daiginjo, an unfiltered, unpasteurized pure sake from Marumoto Shuzo in Okayama Prefecture. It is a limited brew, made from 100% Yamadanishiki produced in Okayama Prefecture. It has a plump sweetness that is elegant and enjoyable.
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御前酒純米雄町 美作
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Okayama Maniwa Tsuji Honten's Omachi Junmai Sake. Best served warm with grilled chicken salt, as recommended!
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Shizuoka Kakegawa Doi Sake Brewery's Nama-shu Kaiun Celebration Sake. It has the gorgeous aroma and melon-like fruity flavor of nama-shu, but it is a strong sake at 19 degrees, so it comes down your throat with a gulp.
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Junmai Daiginjo from Matsuse Shuzo, Shiga Prefecture. 100% Omachi from Okayama Prefecture and Kyokai No. 901 yeast are used. This sake has a very delicious sweetness and softness unique to Omachi.
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無窮純米大吟醸
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Slaughterhouse at home after coming back from my parents' house (lol).
Junmai Daiginjo from Niigata Joetsu Kato Shuzo. It comes in a bag and looks kind of expensive, but it was less than 1,000 yen at Aeon. The clean, unctuous taste of Junmai Daiginjo goes well with any meal.
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The second New Year's toso. Ofuku Masamune Junmai Ginjo. It was sweeter than Dewazakura, which I drank the day before.
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Junmai Ginjo from Tendo, Yamagata.
The sharpness and cleanness of this junmai ginjo makes it very easy to drink.
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The second bottle in the Tochigi drinking comparison. This one is a special honjozo. It has a little more color than Sawahime, and the aroma was stronger and less sweet compared to Sawahime. Also, this one felt more sharp on the throat.
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