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Slightly sweet aroma and flavor. A good Junmai Daiginjo sake with a smooth throat.
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Ehime's sake, Ishizuchi summer limited edition. I couldn't type my comment properly somehow. The picture is sideways too.
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Junmai Nama-zake by Saijotsuru. It has a very fruity, melon-like mouthfeel. The richness and sweetness of the nama sake is delicious.
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Hana-no-Mai Junmai Ginjo Premium. Made with 100% Shizuoka rice. It has a slightly bitter taste.
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Miyamizuhana Special Junmai from Kobe Sakura Masamune. Lunchtime drinking at Hama Sushi. It is crisp and clear, and the alcohol content seems high, but it is only 15-16%. It is a sake with little habit that goes well with sushi.
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Takebayashi Karoyaka Junmai Daiginjo, a sake from Okayama. It has a slightly yellowish color, and the sweetness of the rice and its gorgeous aroma spread over the palate. It is a junmai daiginjo with a taste I like.
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Junmai Ginjo from Shimane Prefecture's Li Bai Shuzo, made with 55% polished Yamadanishiki. It is light on the palate, but the aroma of rice spreads quickly on the palate. Personally, I would prefer a little more richness on the first sip, but this is a delicious sake as well.
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Seasonal Junmai Ginjo Nama Sake. This sake is made from 100% Miyamanishiki produced in Suwa. It is a delicious summer sake with a gorgeous ginjo aroma that spreads quickly in the mouth and a crisp, refreshing taste!
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A summer-only junmai sake from Ozawa Shuzo. It is a very refreshing sake with a low alcohol content, a true summer sake.
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Honkin" by Nunoya Honkin Sake Brewery, one of Suwa's five breweries. It is a locally produced, locally consumed sake made with rice, water, and yeast grown in Suwa. It is the only one of the five breweries that I had never had, so I was very much looking forward to trying it. The sake was fruity and crisp, and exceeded my expectations!
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Second bottle. Fuji Takasago Shuzo's Mochifuji. It is brewed with Fuji subsoil water. I don't know the difference between special junmai and junmai (lol), but it is a sake with a solid junmai flavor that leaves a sense of having drunk it.
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Hakutaka Junmai Ginjo. This elegant, easy-drinking sake is made from rice grown in Kanagawa Prefecture. It does not interfere with meals and goes well with Japanese food.
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Kamotsuru Daiginjo made with all Yamada-Nishiki, and at a slightly high 17%, it is a strong sake that goes down the throat with a gusto, but after that, it goes down the palate with a refreshing finish. The name of the master brewer is written on the front of the label, which shows that this is a bottle of sake that the brewer is very confident about.
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Kaganoi Junmai Daiginjo. This sake has the freshness and crispness of a Junmai Daiginjo. Niigata's sake is delicious!
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Masumi's cold sake for summer. It is less assertive and seems to go well with light summer meals. The label is cool and the bottle looks like a fruit wine.
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Junmai-shu from Tokyo Ozawa Sake Brewery. It is a junmai sake that is crisp and easy to drink. I enjoy the luxury of having a drink before noon on weekdays while riding the train.
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Junmai-shu by Kumamoto Zuitaka Co. As the name suggests, it is quite good with a mellow taste and a clear throat!
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It was served at Yoneya in Ito on a long-awaited trip. It has a soft taste like Shizuoka local sake and goes well with any meal.
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I had never drunk it before because I had a strong image of it as a sake for votive offerings. As the name suggests, it is a sake with a rich, mellow, sweet taste. It is a five-unit (900 ml) bottle, not a four-unit (4-gou) bottle, and the shape of the bottle, with its short, cylindrical mouth, is also characteristic and gives a sense of history. I expected it to be yellow in color, but it was only slightly yellow.
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This is a regular sake from the Izu Mandai Sake Brewery. It has a crisp, dry taste with a faint yellow tinge that may or may not be present. It is made from Gohyakumangoku rice produced in Toyama Prefecture, with a rice polishing ratio of 70%. It seems to go well with sashimi, but it also went well with tanshio (salted tongue).
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