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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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Junmai Daiginjo from the Hanaharu Shuzo brewery in Aizu, Fukushima. It is a delicious sake with a soft taste but a strong throat action.
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大分県日田のにごり酒。ピンク色で、甘酸っぱい低アルコール度のにごり酒。
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Limited Junmai Daiginjo from Yonezawa Kojima Sohonten. Purchased after touring the museum at the long-established brewery that was under the Uesugi family's warrant. It has a rice polishing ratio of 45% and is very fruity, gorgeous, and delicious. The fact that it is a limited edition sake is also 👍.
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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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