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A limited Junmai Ginjo-shu from Toyo Bijin. It has a strong sweetness, but the strength of the throat is so firm that it is hard to believe it is 14 degrees. But it is a good sake with a clean aftertaste.
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りおう
This is an unfiltered, unpasteurized sake from Ganki. It has a high alcohol content and is full-bodied, but without any peculiarities, which is typical of sake. It is not for everyone, but I like this type of sake because it is easy to drink.
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Sake from Chiba, Japan. It is said to be made with a yeast that produces a lot of malic acid, which is found in white wine, so it has a refreshing acidity and is really like a white wine. It is a summer sake to be drunk well chilled.
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Shizuoka Hamamatsu Sake Brewery's freshly stored sake. We had unaju (eel) as a side dish.
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I have drunk Hakkaisan before, but this may be my first time drinking a standard sake. I found it to be quite spicy when drunk chilled, but you may be able to taste its true flavor at room temperature.
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Local sake from Fukui. It has a refreshing and mild taste. It has a slight yellow tinge. It is a summer sake to drink on a hot day, chilled to a crisp.
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Purchased as a souvenir from Shuzenji. It is made from 100% Shizuoka Prefecture's 2038 Honorific Fuji. It is an easy-drinking junmai ginjo-shu with a full-bodied sweetness and a crisp aftertaste. On the day of the Ox in Doyou, enjoy a glass with eel as a side dish 😀.
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It is said to be "umakuchi" but I felt it was crisp and dry. It is a sake that has a delicious sake taste and goes well with Japanese food, and I like its aroma and the way it goes down my throat.
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Hachinohe's summer nigori sake. Although it is nigori sake, the alcohol content is the same as regular sake at 15 degrees. It has a slightly peculiar aftertaste, which may or may not be to the liking of the drinker. I didn't like it.
（The aftertaste disappeared as I drank it, so my initial discomfort may have been my imagination. I felt a peculiar bitterness. It does not mean that it is not tasty.
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We had it at Kikuya in Shuzenji. The sweetness of the rice matched the food and made for a luxurious time.
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This summer sake is made from 100% Ginga produced in Iwate Prefecture. Refreshing and full-bodied, it is truly a summer sake.
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A simple sake that is easy to drink without any peculiarities. It is a simple sake, but it is a good sake that you will never get tired of.
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Shiroro Junmai Daiginjo from Niigata Takano Shuzo. Yellowish color. It has a guttural feeling in the throat, but also has a soft sweetness.
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Hiroshima Saijotsuru's Nama-no-Mazake. Very easy to drink with a fruity sweetness like melon. A very nice sake with the flavor of nama sake.
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Iwate's local sake. A cup of Washinoo sake. It was a good sake with no curd and easy to drink.
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Purchased at Donki for 900 yen. The robust rice flavor and sharpness of the junmai sake are well worth the price.
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Junmai Daiginjo from Kaganoi Shuzo. It has a good balance of sweetness and sharpness, and the sweetness is enhanced when drunk chilled.
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Yoshidaya and Mansho Hanegi Press in Minamishimabara, Nagasaki. Hanegi Shibori is a traditional method of pressing rice with a giant tree called Hanegi. It has a slightly yellowish color, and the mouthfeel is very sharp, but does not leave a lingering aftertaste. It has a good rice flavor and is very much like a Japanese sake.
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Junmai Ginjo Namaishu from Nanbu Bijin. It has a fruity, slightly tangy taste. It is a sake that goes well with any meal.
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Eikun Daiginjo from Fushimi, Kyoto. A favorite for its mild sweetness and smoothness down the throat. Made with 100% Kyoto rice.
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