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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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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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