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Omachi Junmai Ginjo from Aoki Sake Brewery in Furukawa, Ibaraki Prefecture. The sweetness of Omachi and the gorgeousness that passes through the nose make us deeply feel the deliciousness of sake.
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Junmai Daiginjo Echigo Densho from Niigata Hakuryu Shuzo.
It is a dry sake with a sharp taste and a strong aftertaste, which is a strange way of saying that you are drinking sake.
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Fukui Junmai Ginjo, Aki-agari. It is a fruity, green apple-like strain that is light and easy to drink.
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Junmai Daiginjo from Nanaken. It has a fruity, refreshingly sweet taste. It is easy to drink and even those who are not good at drinking sake have little resistance to it.
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Junmai Ginjo from Fushimi, Kyoto. The illustration of a maneki neko (not a maneki cat) is adorable. It is a dry sake with a nice sharp taste.
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Junmai Ginjo-shu from Hirosaki, Aomori. The first sip is full-bodied and sweet, and soon becomes mild on the palate. It leaves a slightly strong aftertaste in the throat.
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Sake from Oyama, Tochigi. It was a light, easy-drinking sake.
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Junmai-shu by Takashimizu. It is a cosy sake with a sweet rice flavor and a refreshing taste.
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The first drink of September was a limited edition Hana-no-Mai sake purchased in Hamamatsu. It is a refreshingly light and dry sake that goes well with any meal. It has no peculiarities, so anyone will find it easy to drink. It is a good sake that is easy to drink.
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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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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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