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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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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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One of the Tochigi's drinking comparison. It has a very good sweetness and richness characteristic of honjozo, and is my favorite type of sake.
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Bessen Naebayama by Naeba Shuzo bought at Lawson in Niigata. It was a delicious cup of sake.
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Junmai Ginjyo Namaishu from Nanbu Bijin. It has a refreshing sweetness that makes it easy to drink and has a gentle taste.
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Ofuku Masamune Yamakoshi is a limited edition sake from Niigata Ofuku Shuzo. It is a robust yet easy-drinking sake with a rich, mellow rice flavor.
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Osaka local sake. Junmai Ginjo-shu from Yamano Shuzo in Katano City. Only Gohyakumangoku from Fukui Prefecture is used to make this full-bodied sake with a rich aroma.
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Local sake from the Toyama Hayashi Shuzo brewery. The crisp, mellow flavor unique to junmai ginjo.
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Omachi by Ibaraki Aoki Shuzo. The sweetness and drinkability characteristic of Omachi is the best. I think I'm an omatist for buying Omachi as soon as I see the word "Omachi" (laugh).
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Junmai Ginjo-shu from the Hokkaido Kinjitake Shuzo brewery, purchased at Seicomart in Mito. It was light and very easy to drink.
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The Akita dog label is cute. It has a strong throat but a clean aftertaste.
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Kikusui Hiyoroshi. I was attracted by the limited autumn season and bought it (laugh). It has a clear throat and a sharp taste on the palate. It is a good sake with Kikusui's umami.
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The first hiyaoroshi of the year is Nanaken Junmai Hiyaoroshi. It has a fresh flavor, with a mellow, rounded taste. Delicious!
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Special Junmai sake from Shirakawa Aruga Brewery. It has a strong sweetness and a refreshing acidity. The aroma in the mouth is very pleasant, and it is one of my favorites.
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Junmai Ginjo-shu from Kochi Shibotan. It uses Kochi yeast CEL-24 and is a very fruity, sweet and sour sake. But it has a solid sake feel.
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Junmai Ginjo from Morishima Sake Brewery in Ibaraki Prefecture. Today is the day of the Ox, and we enjoyed a luxurious meal with eel. It is a dry sake with a nice sharp taste, as is typical of Japanese sake, and goes well with eel.
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A summer-only sake from Saga's sake Tocho. A refreshing summer sake with a fruity aroma and mouthfeel.
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