j’sThe back label shows a detailed classification of the various series of Shiroshika wines, so you can compare them with your own palate and learn.
It is easy to drink with a clean yet powerful flavor.
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j’sThis sake is made by estate farming of rice fields and groundwater (brewing water) in order to bring out the clean acidity and beautiful sweetness of Kame-no-o's potential.
I think this is the kind of direction that sake will take when it tries to break into the world market. Keep up the good work, sake is delicious.
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j’sIt has a rich umami flavor, a refreshing palate quality typical of hiyaoroshi, and is delicious with a calm, full flavor.
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j’sSake rice: "Yumesasara", Tochigi Prefecture's original rice suitable for sake brewing
Polishing ratio: 45
Alcohol content: 16
Fresh apple-like aroma and full-bodied flavor.
Drink chilled. Very tasty!
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j’sOriginally, Sake Roku Shuzo was my favorite sake brewery, making dry sake with a strong flavor like "Fukiage Ken".
However, this "Ittou Roudan" is much drier than that.
Tough. Strong.
Looking at the name of the sake they make, it seems that one of the directions they are aiming for is a clear, strong, dry sake with umami.
It is a bit different from the fruity and floral wines that are popular nowadays. It is fun to think of dishes to match it.
I think it is impossible to make a dish with a mild and gentle taste.
For example, sashimi. If it is a fresh, plump, crispy, and fresh fish caught in the morning, it will not lose to sake, but there are only so many happy places where you can eat it.
Then, what would be good for a well-seasoned dish?
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j’sHiroshima-grown rice
Rice polishing ratio: 65
Alcohol content: 15%.
Fairly dry, sake hanpukai
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j’sThere are few dry sake from Kagawa, but this brand is considered to be somewhat dry. When enjoying local seafood in a relaxed atmosphere, Kaijin is my first choice.
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j’sRice: 100% Yamadanishiki, Polishing ratio: 50
Alcohol content: 16%.
A two-dimensional code for traceability is printed on the stylishly shaped lid (Photo 4).
The second sake from Fukui Prefecture! This one is also strong, full, and delicious. I would like to try the other sake in the Kuroryu series, but I have not been able to find them at my local liquor store.
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j’sIt is very rich and very tasty.
I had heard that Fukui Prefecture has good sake, but I realized for the first time that it has good sake.
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j’sAlcohol content: 17.4
Sake meter: +2 Acidity: 1.7
Rice: 100% Hitogokochi, Polishing ratio: 55
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j’sAlcohol content: 16%.
Rice: 100% Sake Mirai, Polishing ratio: 53
Sake Mirai" is a rice bred by Tatsuro Takagi, the 14th generation brewer of Takagi Sake Brewery in Yamagata Prefecture, who succeeded in breeding this rice over a period of 18 years.
Its representative sake is "Jyushidai"!
This is Yamagata Prefecture's sake rice with Miyamanishiki for the father lineage and Yamashu No. 4 for the mother lineage.
At first, the rice was used together with "Kamenoi Shuzo," but eventually more and more young breweries around the country started using it.
Sake Mirai's small heart white allows for a higher milling ratio, making it suitable for Junmai Daiginjo and other sake brewing methods.
Sake made with Sake Mirai is said to be characterized by its rich and gorgeous flavor.
I had never really thought of Sake Mirai as a sake, but I could certainly sense its characteristics.
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j’sAlcohol content: 16%.
Rice: 100% Yamadanishiki, Polishing ratio: 45
We chose this sake because it is a spring sake.
It is a very strong sake with a rich flavor due to its high alcohol content.
I️ was taking a picture of the empty bottle to upload here and noticed the back of the label.
The back of the label advertises Spring Sushi and Chakkari Hidakami❗️.
I was enjoying looking at the cherry blossom patterned label on the front, so I didn't notice it at all. Looking forward to seeing what tricks they have up their sleeves next time I buy some 👀.
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j’sOnly comes out for a short time in early winter. I waited and bought it.
Gorgeous and fruity. Fresh, but with a full mouthfeel!
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j’sAlcohol content: 19%.
Rice polishing ratio: 50%.
Neat, rich, freshly pressed for winter only.
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j’sThis sake is characterized by its deep and rich aroma, which is created through the use of a traditional yeast mash.
We recommend tasting it at various temperatures, from room temperature (around 20°C) to lukewarm (around 40°C).
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