コジコジ
Sashi drinking with a colleague. Can't remember what it tasted like. Classic type. It was a drink that went well with a meal.
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コジコジ
Sashimi drinking with a colleague. Moderate aroma, smooth sweetness on the palate, balanced clarity on the inside, dry finish. Classic type.
Japanese>English
コジコジ
Kirinzan Traditional dry sake
Made with 100% rice grown in Okuaga, Niigata.
It was given to me as a souvenir from back home by a person at work, thank you 🙏.
It is a traditional dry sake (a.k.a. Denkara) at 21%!
It was served cold this time.
The aroma is slightly sweet with a hint of alcohol.
Mild sweetness on the palate, with a tangy sensation on the tongue.
The mid-palate is balanced between umami and spiciness.
The aftertaste finishes with a spiciness that makes one's throat feel tight!
But strangely enough, it goes well with food.
Drink (tingling) → eat (softening) → drink (tingling again) → eat (endless loop) 🍶🍽️
[Preference Score: 8.0/10
Aroma: 1.5｜Mouthfeel: 1.5｜Medium: 1.5｜Final taste: 1.5｜Price: 2.0
Father-in-law also rated it as delicious.
Japanese>English
コジコジ
San-do 2024 Homasu Roku-no Sake
(Rice grown in the Kikuchi River basin, Kumamoto Prefecture, Japan / No pesticides or fertilizers / Raw yeast stock / Wooden vat brewing / No additive yeast)
This is a limited drinking comparison event during the consecutive holidays at IMADEYA Kaku-uchi.
We were excited to try "Rokunosojo" for the first time!
The aroma was slightly sweet and soft.
The mouthfeel is mild and smooth without any petitiveness.
The inside has a full flavor.
The aftertaste is clean and smooth without any peculiarities.
Overall, it is rounder and mellower than "Ninonozo".
It has a pleasant naturalness without any peculiarities, and it is a bottle that will be liked by everyone.
Preference score: 7.0/10
Aroma: 1.5｜Mouthfeel: 1.5
→ Although it is a natural sake with no additives, it has a gentle taste without being overpowering 🍃.
Japanese>English
コジコジ
Sundo Ninonozo 2024
Rice: Yamadanishiki produced in Kikuchi River basin, Kumamoto
Rice Malted Rice type : Kumamoto Prefecture, Kikuchi River Basin
Yeast : Kumamoto No.9 Yeast
Alcoholic Beverage : 13% Alcohol
Rice Polishing Ratio：55
At the IMADEYA Kaku-uchi event, which was held only during the consecutive holidays, we had a chance to compare the sansho (a type of sake).
I was told that I could also drink Rokunozo, so I tried it with a lot of enthusiasm!
I started with the "Ninonozo".
The aroma is a gentle and elegant ginjo aroma.
The mouthfeel is light and slightly effervescent, with a hint of sweetness.
The main flavor in the middle is sourness, and the aftertaste is very clear and free of clutter.
The aftertaste is also very clear and free of clutter.
Overall, it is "beautiful" itself.
I feel that the good quality of the water must have helped.
Preferred score: 8.0/10
Aroma: 2.0｜Mouthfeel: 1.5｜Medium: 1.5｜Final taste: 1.5｜Price: 1.5
→ Elegant, refreshing, gentle drinking.
Japanese>English
コジコジ
Occasional Kenaiyama 50 -Chronicle- Bespoke Special Limited Edition
(Junmai Daiginjyo, Oorigarami, Unfiltered Nama-shu)
Rice: 100% Tokushima Kenaiyama, Polishing ratio 50%, Alc. 15%.
From the limited series "Occasional" brewed only once a year by Kangiku Meikyu,
This is the one we were aiming for... 🔥.
The aroma is like fresh pear.
The mouthfeel is stimulating, with sweetness and fresh gas.
The mid-palate is softly spreading with umami and bitterness,
The aftertaste is a grefleur-like acidity and bitterness that quickly kills you...too good ✨.
Amazing. This is too good. This is a swamp.
This is a versatile food wine that goes well with both Japanese and Western food.
My wife also said, "It's not so sweet and it's delicious.
My favorite score: 9.5/10
Aroma: 2.0｜Mouthfeel: 2.0｜Medium: 2.0｜Final taste: 2.0｜Price: 1.5
→ The only drawback is that it costs over 2,000 yen...other than that, perfect score!
Japanese>English
コジコジ
P.S.
I was wondering if I should separate this series from "Sono Kangiku" since it's a different series. I was wondering if it would be better to separate it from "So-no-Kangiku", but it seems you guys don't separate "OCEAN99" and "O㏄asional"... so I'm posting it as is...
Japanese>English
コジコジ
Niiyu Honjozo Barrel Sake
Perrier Marche in Nishi-Funabashi Station, where you can drop by on your way home from work, has a lot of (classic type) sake from Chiba Prefecture.
So, I selected some for my wife and father-in-law, hoping they would like them.
The result was... "Delicious!
The aroma is very oaky (cedar?). The mouthfeel is slightly sweet,
Slightly sweet on the palate, with a robust umami flavor in the mid-palate,
The aftertaste is dry and slightly lingering.
It is a classic, heavy cask sake.
Preferred Score: 6.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Middle: 1.0｜Final taste: 1.0｜Price: 2.0
→ Not to my taste, but this is a delicious bottle.
If you enjoy it with your family, the repeat score is 7.5!
Japanese>English
コジコジ
HIKKAMI Junmai Aki-agari
Made from 100% Yamadanishiki produced in Hyogo Prefecture, fire-aged.
Hikkami is famous as a sake that goes well with sushi, but this time we tried the "Autumn Agari" version.
The aroma is subdued, with lychee-like nuances.
Mild on the palate with no tanginess.
The mid-palate has a clear acidity and a subtle umami flavor.
The aftertaste is clear with a hint of bitterness and acidity.
Overall, it is mild and mild.
It was a bit out of place with sashimi, but it was a perfect marriage with vinegared dishes.
Maybe the "match with sushi" is the "vinegared rice" element...?
Preferred score: 7.0/10
Aroma: 1.5｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.5｜Price: 2.0
→ I realized again how difficult it is to make a marriage with autumn sake. But that is also the fun of sake 🍁.
→ Now that I know what type my wife and father-in-law like, I decided not to ask for scores in the future.
Japanese>English
コジコジ
P.S.
I paired it with white fish sashimi, but maybe an oily fish would be a good match?
Japanese>English
ジェイ&ノビィ
Good morning, Kozhikozy 😃.
We also had it the year before last 😋It's soft and tasty rather than sharp and crisp! We tend to pair it with red meat sashimi 🧐 but we think everything is good 😄.
Japanese>English
コジコジ
Hi Jay & Nobby 😊
Yes, it was indeed soft and tasty! I agree that it goes well with red meat sashimi! I'll try that next time 🐟✨
Japanese>English
コジコジ
SENKOKU: Sparkling Fireworks, Ura (back side)
I wanted to taste both the front and the back.
This is the Origami version made from 80% Kame-no-o and 20% Yamadanishiki.
It is made with a special attention to detail, using the "ikuhashi-zukuri" method of brewing, unfiltered, fire-aged, and assembled.
The aroma is modest but slightly fruity.
The mouthfeel is slightly sweet and soft with no gas.
The mid-palate is balanced with more umami,
The aftertaste is slightly bitter and spicy.
Preferred Score: 8.0/10
Aroma: 1.5｜Mouthfeel: 1.5｜Mid palate: 1.5｜Final taste: 1.5｜Price: 2.0
→ If "Omote" is the soda firework of summer, this one is the lingering afterglow of the quiet afterglow.
It is a "gentle Sentori" that sinks in gradually. This is a good choice.
Japanese>English
ジェイ&ノビィ
Good evening, Kojikoji 😃.
We drank outside and compared the front and back of Senkou san Senkohana 🎇! I like it... 😃I see.
I see that it's a gentle Sentori for autumn 😌I'll have to try this one 😙.
Japanese>English
コジコジ
Hi Jay & Nobby!
I was lucky enough to drink the sparkler 🎇.
It was sweet but had a clean aftertaste and was easier to drink than I thought it would be!
Japanese>English
コジコジ
Senkori Senkohana
66% Yamadanishiki, 34% Omachi
Nama-Hashimoto style, assemblage, unfiltered, fire-aged
The aroma is fresh and fruity (→ perfect score), the mouthfeel is sharp and tangy (→ perfect score), the inside is clear (balanced) like water (→ mmm, not enough), and the aftertaste is clear with bitterness and spiciness (I want more bitterness and spiciness). This is the one you want to drink under the blazing sun with a dry throat. It is a "summer sake" of the type that soaks into the body smoothly, rather than with a gusto.
Preferred score: 8.5/10
Aroma: 2.0｜Mouthfeel: 2.0｜Medium: 1.0｜Final taste: 1.5｜Price: 2.0
→The five flavors seem to disappear quickly in the mid-palate, and a subdued aftertaste comes in. This was a delicious sake.
Japanese>English
コジコジ
A short trip to Boso during summer vacation.
We stopped by Inahana Sake Brewery, a small sake brewery in Chonan Town.
I asked, "Is there any sake that can only be bought here?" The brewer recommended this one,
They recommended this one.
🌸 Junmai Ginjo Minnezakura Unfiltered Nama Zume Genshu
100% Gohyakumangoku produced in Chonan-cho, Chiba Prefecture
Yeast: K1401
Alcohol content: 17%.
The cherry blossoms in Nomine Park in Chonan-cho were used for the name and label.
The aroma is full and slightly melon-like.
The mouthfeel is slightly sharp, with a balanced mid-palate that is more umami,
The aftertaste is mainly dry and slightly astringent, with a lingering impression.
🏕️ With seafood BBQ at a glamping event...
It was a perfect match with scallops and turban shells from Kujukuri!
Sake that can only be found in a travel destination and air that can only be experienced in a travel destination.
I realized that this is the true pleasure of "local sake and local snacks".
Preference score: 7.5/10
Aroma: 1.5｜Mouthfeel: 1.0｜Medium: 1.5｜Final taste: 1.5｜Price: 2.0
👩🦰 Wife: 7/10 "I don't remember, but I think this is about right.
Japanese>English
コジコジ
I didn't drink it myself today, as it was my sobriety day.
Instead, I selected this bottle for my father-in-law.
Kikusui Dry (recommended by the brewer).
A crisp, light and dry sake from Niigata. It is crisp and clean at room temperature.
It is a classic type that is perfect for an evening drink at home. The specs are as follows.
👩🦰 My wife gave it a 9: "It's good."
👨🦳 Father-in-law gave it 8-9 points: "On a scale of good to excellent, it's excellent.
I see. ......
My father-in-law, who has been drinking sake for decades, and my wife, who has enjoyed it with him, prefer it.
It is different from the "gassy" and "umami" type sake that I have been drinking,
It was a bottle that made us realize once again that it is a royal road of "light and dry" + "aruzome" + "good taste at room temperature".
Japanese>English
コジコジ
Urasaku no Hana Dry Ginjo-Kunokumi
Sake degree +8, alcohol 18%.
According to online information, the sake rice is Hitogokochi.
This is one of the two bottles I purchased on my trip to Nagano. This one is my favorite choice.
The aroma is sweet banana. When you put it in your mouth, it has a pleasant tangy gassy feeling and a smooth mouthfeel.
The slightly sweet and umami taste spreads softly in the middle, and the aftertaste is sharply cut by spiciness and bitterness.
It was a well-balanced, dry, direct-drafted sake.
Preference score: 9/10
Aroma: 2.0｜Mouthfeel: 1.5｜Middle taste: 1.5｜Final taste: 2.0｜Price: 2.0
👩🦰 Wife gave it a 7-8 and said it was "sweet".
👨🦳 My father-in-law scored it 6.5-7 points and said, "That's sweet.
Japanese>English
コジコジ
Garyubai Junmai Ginjo Fukuro-hozuri Shizukusake Nama-shu Gohyakumangoku from Toyama Prefecture
Sake degree +4, Acidity 1.4
This was the second sake at a corner bar we stopped at while running.
The aroma is fruity and gorgeous. The mouthfeel is crisp and light, with no gassiness.
The mid-palate is slightly sweet. The finish is clean with no clutter, but the complexity is modest.
The aftertaste is slightly spicy. The mouthfeel is clear and high quality, as is typical of Fukuro-hozuri Shizuku.
Preferred Score: 6.5/10
Aroma: 1.5｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 2.0
Japanese>English
Nito二狼（NIRO）
コジコジ
NIRO 2025
I stopped by a liquor store during my run and found a new autumn release "NIRO" that I had been eyeing! I immediately tasted it.
The aroma was fruity and melon-like (according to the web, the correct answer is green apple).
The mouthfeel was mild and apple-like, with umami and bitterness predominating in the mid-palate. The aftertaste is dry and clean.
Overall, the wine is well-balanced and easy to drink, but it is also a bit robust, with glimpses of classic elements.
Incidentally, the rice, milling ratio, yeast, etc. are all undisclosed. My guess based on my stupid tongue is--.
👉 Junmai Ginjyo, unfiltered sake, Miyamanishiki or Hitogokochi, Nagano yeast (lol)
[Preference score: 7.5/10
Aroma: 2.0｜Mouthfeel: 1.0｜Medium: 1.5｜Final taste: 1.5
This was a playful bottle, including the pleasure of drinking it while guessing the "secret" specs in one's own way.
Japanese>English
コジコジ
KANCHIKU Special Junmai (Nagano, Chikumanishiki Shuzo)
Purchased at the souvenir corner at Sakuhira Station.
The aroma has a sweet nuance of rice malt with a hint of alcohol.
The mouthfeel is soft and mild, with umami and spiciness in the middle part of the mouth, but there is a little bit of a cloying taste.
The aftertaste is dry and heavy. The impression is classic and robust.
Preferred Score: 5.5/10
Aroma: 1.0｜Mouthfeel: 1.0｜Mid palate: 0.5｜Final taste: 1.0｜Price: 2
👩🦰 Wife: 7/10 "It's so sweet!
Japanese>English
コジコジ
Kurosawa AKIAGARI Junmai Namaishige Hozumi Hozumi
BY6 100% Hitogokochi rice grown in-house, brewed with brewer's yeast
Polishing ratio 70%, Sake degree +7, Acidity 2.2, Alcohol 16.5%.
The aroma is full. The mouthfeel is mellow and well-balanced in the mid-palate with a dry crisp finish.
Personally, I usually prefer more modern wines, but this one is a classic type, yet it is easy to drink. To be honest, this is one that I found "delicious" even though it is not my favorite. Calmness and thickness that is typical of Aki-agari
Preference Score: 6.5/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.5｜Price: 2
*The score is low because it is a modern type standard, but in terms of the degree to which you want to repeat, it is about 8.5 points.
Of the two bottles we purchased on our trip to Karuizawa, this is the one we chose in anticipation of my wife's and father-in-law's tastes.
Now, how do you rate it!
👩🦰 Wife: 9/10 "I want more flavor. →She rated Nichitakami Yasuke as sweet, and Kurosawa Namahashio as not sweet but lacking in umami. She seems to be looking for a fruity rice umami.
👨🦳 Father-in-law: 7-8/10 "Sweet. →Is he sensing the sweetness of junmai sake? Maybe the best is al-soze light and dry...? Hmmm, difficult to say.
Japanese>English
Shichihon'yariawaibuki スパークリング日本酒
コジコジ
Nanabonjari awaibuki Sparkling Japanese Sake
Second fermentation in bottle, 7° alcohol by volume, effervescent (1) (slightly light bubbles)
The aroma is sour with a hint of koji. The mouthfeel is yogurt-like and mellow, with a strong gassy sensation.
The mid-palate is well-balanced between acidity and umami, and the finish is clean and light.
The harmony between the sake-like character and the natural effervescence is pleasant, making it perfect for both a mealtime drink and a toast.
Preferred Score: 7.5/10
Aroma: 1.5｜Mouthfeel: 1.5｜Medium: 1.5｜Final taste: 1.5
Japanese>English
コジコジ
Tasake Junmai Ginjo Comet (Nishida Shuzo, Aomori)
Polishing ratio 50%, alcohol 16%.
The aroma is subdued yet gorgeous. The mouthfeel is clear and refreshing, with a moderate sweetness and dryness in the middle part. The aftertaste is smooth and crisp.
Lunchtime drinking with my wife at a soba noodle restaurant. Started cold, drank slowly and returned to room temperature. A bottle with a sense of stability that goes well with food.
Preference score: 6.0/10
Aroma: 1.5｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 1.5
👩🦰 Wife: 9-10/10
Japanese>English
コジコジ
Daijiro Yamahai Junmai Hi-ire (Ginbuki, additive-free, brewer's yeast)
Manufactured July 2025, Sake degree +6, Acidity 2.1, Rice polished 65%, Alcohol 17
The aroma is slightly alcoholic. The mouthfeel is mellow, with a complex spread of acidity and dry structure in the mid-palate.
The aftertaste is classic and robust, with a subtle lingering aftertaste. The acidity is strong, so it is likely to show its true value when paired with strong-flavored dishes. Based on its sake level and acidity, it is classified as rich and dry.
Preference score: 6.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 2
A strong acidity and spiciness make this a calm and mature food sake. It has a strong drinkability.
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