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flos_lingua_est

Sharaku純米吟醸夏吟にごり純米吟醸にごり酒

Miyaizumi Shuzo Fukushima

8/17/2025, 11:07:58 PM

地酒のマツザキ川越新宿店

107

flos_lingua_est

I looked up when was the last time I had a drink and it was 2 years ago...it's been a long time but it wasn't as long ago as I took it...I thought it was 3 years ago...lol I've been drinking it for a while, but this summer will be my first time to try the Gin Nigori. The first time I went to the beach, I was in the middle of the night, and I was in the middle of the city, and I was in the middle of the night. The aroma is a strong, alcohol-driven strain. The aroma is very strong. It is similar to the Yamagata Masamune that I had before this one. It is delicious with a strong umami flavor! Compared to Yamagata Masamune, this one is more rough, powerful, or guttural. It is on the edge of being harsh depending on the conditions. It is recommended to drink it in a well chilled state with a sake cup that makes it difficult to detect the aroma. As a meal, it goes well with well-seasoned grilled fish and, as in summer, grilled meat. For a sake that is supposed to be drunk with strong flavors during meals, it is a little difficult for people like me who want to drink it by itself, so I have to be the one to match it.

Japanese>English

flos_lingua_est

Yamagata Masamune夏ノ純米純米

Mitobe Shuzo Yamagata

8/13/2025, 2:47:50 AM

7/3/2025

地酒のマツザキ川越新宿店

148

flos_lingua_est

Here is the first sake of the second half of 2025! They are releasing a different tank of Yamagata Masamune Natsuno-Junmai, which impressed me last year, and I would like to have the tank #1 one that I bought before. However, the package is not clearly marked, so if you are not careful, you will not know which is which lol! It seems to use yeast #14 which produces a lot of isoamyl acetate. I see...no wonder I like it so much! The aroma is banana-like both on the nose and in the nose. The banana-like aroma is not gorgeous, as it is backed up by the alcohol-like aroma, but the delicious vinegar is not harsh, moist, and smooth, making it easy to drink. The sweetness is so pleasant that you can drink it by itself when it is cold. However, as the temperature rises, the spiciness comes out and the flavor becomes stronger, making it a perfect food sake. It is a slightly mellow, modern dry sake. Personally, I prefer it cold, but if you like it strong, you may prefer it when it is warmed up. In general, it was right in the middle of my favorite and very tasty. I am very impressed.

Japanese>English

flos_lingua_est

Shinshu Kireiひとごこち純米純米

Okazaki Shuzo Nagano

8/6/2025, 7:02:27 AM

6/30/2025

145

flos_lingua_est

I had carefully cherished this bottle because it was my favorite Shinshu Kamerei and especially my favorite Hitogokochi Junmai, but I had cherished it too much. This is one that I let sit for 3 years. LOL! When poured, it has a slightly yellowish color and looks matured. The aroma is my favorite, with a hint of malic acid, but I like it because it is milder than other Okazaki brews. And when you drink it... it is surprisingly fresh! Perhaps "fresh" is an overstatement, but it is so refreshing that it does not feel as if it has been three years in the making. It has been three years since the last Shinshu Kamerei Hitogokochi Junmai, but it is also true that other breweries have rapidly evolved in the meantime. But there is still something special about it. It's this, after all. It's not a new sensation. It's a song by Spitz or the Beatles. I've listened to them many times and will continue to listen to them, and they will always be there for me. It was probably the best choice to end the first half of 2025.

Japanese>English

デューク澁澤

⭐︎ Good morning, flos_lingua_est. I think you are right, the feeling of being in a turtle's nest is wonderful. It's a pity that we don't get to see each other often. I see you are Beatles. It's the royal road 😃.

Japanese>English

flos_lingua_est

Hello Duke Shibusawa ⭐︎ and hello ☀️ I knew this was the one, it's the best! I'm having a hard time finding a match too... I wish you'd make more lol. Yes, I am! It's like a royal road and a standard I can always come back to: ☺️

Japanese>English

flos_lingua_est

Zarusohorai辛口純米槽場直詰生原酒純米原酒生酒

Ooyatakashi Shuzo Kanagawa

8/3/2025, 10:55:37 PM

尾崎商店中央店

146

flos_lingua_est

It is not that I have drunk many Zanso Horai and Shoryu Horai, but I like them very much. Among them, I especially like the dry green label. I could not forget the impression I had when I drank it before, and I kept it carefully for two years. It's a pity that it doesn't have that rummy taste that I imagined when I drank it the last time! That's a shame! The aroma is weak and there is not much sweetness. I personally think it is easy to drink, but I don't know why. Is it simply because I like dry sake, or is this umami flavor connected to its drinkability, or is it because it does not have that strange sake-like taste that is often associated with the negative image people have of dry sake...? Personally, I like to drink it cold because it has too much harshness or the outline of the sake becomes too firm when it is at room temperature. It goes well with Japanese-style noodles such as soba or somen, and I think it is even better when the flavor is not too strong.

Japanese>English

flos_lingua_est

Sogga pere et filsヌメロシス 2023 ノーマルロット純米生酒

Obuse Winery Nagano

8/1/2025, 6:09:32 AM

144

flos_lingua_est

It's been quite a while since I've had a Sogapeur Effice, but today I want to do something about my habit of putting off drinking it even if I have it, when I know it's for long-term storage. I have about 6 or 7 more bottles stored... lol I checked and it was 3 years ago when I last drank it! I must have neglected it for a long time... I wonder how many more bottles I will be able to open this year. It was very different from the usual atmosphere immediately after release due to the aging process. It usually had a fresher mouthfeel, with a fruity aroma similar to that of wine-like grapes, and an acidity that was less sweet, but still filled with a sweet and sour atmosphere.... After a year and a half of aging, this wine is not so fresh, but mild and quite mellow on the palate. The most surprising thing was that the aroma was not grapey but banana-like. It had changed to a sake with less acidity and more umami. It has grown into a very different sake, but it is delicious!

Japanese>English

flos_lingua_est

abeYASOGIN SAKE β

阿部酒造 Niigata

7/28/2025, 10:58:17 PM

尾崎商店中央店

149

flos_lingua_est

This is one of the different versions of YASOGIN SAKE, a special gin-based sake made in Abeno. The timing of adding gin is different: α is added at the end of the production process, while β is added before the pressing process called jyoban. If we were to use a chemical analogy, we would say that α is a compound and β is a mixture. In mathematics, the product (multiplication) is α and the sum (addition) is β. When I opened the bottle, it did not foam at all, not even a little bit. I was a bit surprised. When I drank it, it was... refreshing. The beta is in the mold of sake, but the alpha is not sake-like, and I feel as if I am drinking a cocktail. The way it is made is more like a cocktail. As the temperature rises, you will notice the light but quite thick flavor. I was very impressed by the difference between the two! I learned a lot more than the price and was impressed! I am glad I bought it!

Japanese>English

コタロー

Good evening, flos_lingua_est 🌙 This is the one I missed out on while initially wondering about it ‼️🤣Thanks for the math analogy and the difference in taste, very easy to understand 👍✨Both look delicious 🥳.

Japanese>English

flos_lingua_est

Hello Kotaro, ☀️ The price is there and it bothers me lol. I don't know what to do with all the stuff I've missed out on too... I'm glad you got the metaphor! I wrote it thinking it wouldn't get across: ☺️

Japanese>English

flos_lingua_est

abeYASOGIN SAKE α

阿部酒造 Niigata

7/24/2025, 1:16:03 AM

尾崎商店中央店

155

flos_lingua_est

This time we will compare the α and β versions, both of which were made by changing the timing of adding gin. The α is made by adding YASO GIN at the last step of the brewing process, called tomeshi-brewing, in which koji mold, steamed rice, and water are added. Last time it took a while to open the bottle, but this time it was opened immediately. From the aroma, it is already exciting with various organic aromas that are not typical of sake. The lemony acidity and grapefruit-like bitterness give it a thickness that does not end with freshness. The spicy and herbal character of the gin adds to the botanical taste. The citrus and herbaceous image is a combination of citrus and lemongrass. The price is 2,750 yen, so it is not a drink for those who want to drink a lot, but I had the impression that it has a rich taste and performs well. Together with the beta mentioned below, it impressed me as a delicious and intellectually stimulating product!

Japanese>English

flos_lingua_est

AfuriRINGOSAN77

吉川醸造 Kanagawa

7/21/2025, 12:25:55 AM

雪乃屋　こぐれ酒店

160

flos_lingua_est

When I asked for a recommendation for a sweet and sour tasting sake, this was the one that was introduced to me. I also like many sakes from Kanagawa such as Matsumidori and Zanzou Horai, and I like hard water brewing, so my decision was made immediately. As the title says, it is made with Rinko Acid 77 yeast, which is said to produce a lot of malic acid. Hirasen also often brews with this yeast. I am ashamed to admit that until now I did not really know what malic acid tasted like, but I think I actually quite like it. I've always said I wasn't good at pineapple or apple-like sake, but I guess I liked apples... I'm not sure anymore... I guess I still have a lot to learn lol I was surprised when the cork blew out the moment I opened it. That doesn't mean it's shrieky, but it's very tasty, especially on the first day, with a subtle petite mouthfeel, similar in taste to about the second day of abe... The minerality is one of the strong points of this sake, and the way the "hardness unravels," as the manager put it, is brilliant. The bitterness is also very natural as it is almost astringent. If you are looking for a sweet and sour type of sake, this is a must try!

Japanese>English

flos_lingua_est

Fukuumiレイホウにごり生酒にごり酒

Fukuda Shuzo Nagasaki

7/16/2025, 2:40:01 AM

スタンディングバーマツザキ

162

flos_lingua_est

It was a Fukkai nigori that I had enjoyed so much before, last time with Yamadanishiki and this time with a sake rice called Reihou. It was so good that I didn't want to miss it, so I bought it right after its release and let it sit for a while. Hmmm? The aroma is sweeter than I expected. When you drink it, the harshness of the alcohol stands out... I drank it in a wine glass with the kink in it, but it's not easy to drink. So, I transferred it to a katakuchi and then drank it at a leisurely pace with a boar's mouth, and it was quite tasty! It seems to go especially well with miso, and even miso ramen brings out the potential of the sake. It is not sweeter than the aroma, and the model-like flow of the sake, with its sizzling mouthfeel, the umami and lactic acidity from the cloudiness, and the guttural bitterness that comes out at the end, gives us a sense of security. The same may be true of other sakes, but the expression of sake can easily change depending on how it is drunk (sake cup, temperature, and food). Perhaps that is why we are so attracted to sake.

Japanese>English

ジェイ&ノビィ

Hi flos_lingua_est 😃 I enjoy drinking sake in different ways by looking at the "expression of the sake" 😌...it is indeed a big part of its charm 😙.

Japanese>English

flos_lingua_est

Hi Jay & Nobby, ☀️ It's fun because it's not just about drinking: ☺️ Maybe it's the same with relationships in the sense that we change our responses based on the expression on the other person's face!

Japanese>English

flos_lingua_est

Hirotogawa純米にごり純米生酒にごり酒

Matsuzaki Shuzoten Fukushima

7/9/2025, 2:48:51 AM

たつみ清酒堂

172

flos_lingua_est

This is a bottle of nigori from Hirotogawa, released in 2024.12. To be honest, it was quite difficult to obtain this season. To be honest, it was quite difficult to get it this season. It sold out in no time... I went there first thing in the morning on the second arrival and was finally able to buy it! I opened the bottle six months later in June, so I was pretty naive about the fizz, but right after I opened the bottle, it started to slowly bubble up and finally blew up! I was reminded once again of the strength of the bubbles. Although it is a December saké, it is not a bad saké no matter what time of year you drink it! It is very tasty and goes well with strong flavored meals in winter, and in summer you can feel its freshness! It has an excellent sense of balance between sweetness, flavor, and acidity. It's a great example of what I'm talking about. I can't write much about it because I drank it so fast, but I hope you will forgive me if I say that this is the maximum praise I can pay to a delicious sake, as always.

Japanese>English

flos_lingua_est

Tenbi純米吟醸純米吟醸

Choshu Shuzo Yamaguchi

7/7/2025, 1:06:53 AM

雪乃屋　こぐれ酒店

158

flos_lingua_est

The last time I bought Hakuten, it was highly praised as a raw sake, but this time it was hi-iru. I bought it with half a mindset and half an expectation that because it was hi-iri, which is different from nama, it would be totally different from hi-iri, the dry taste. The moment I opened the bottle, the cork flew open with a "pop"! What was that? This is fire-ground, right? I was puzzled, but when I smelled it, the aroma was as wonderful as when it was fresh. It was like a refined flower, like a sweet sake, and I realized that I like this kind of aroma. When I sipped it, it was different from the raw chili, but it had a very clean and smooth texture. There is no drag from the moment you swallow it to the moment you swallow it. As for the aroma, it is the same whether it is raw or hi-iru. It is just delicious. That's all there is to it. It is a food sake that is exquisitely in the line of what is "delicious" to drink by itself. I tried it with various meals, and my impression is that it goes better with home-style dishes with a bit of flavor than with light dishes. For fish, I personally liked it with grilled fish rather than sashimi, which was a surprising combination. Recently, more and more breweries are making little difference between hi-ire and nama, and Choshu Shuzo is no different.... To be honest, this Hakuten is one of the most stable bottles of one of my most favorite tastes, and I was so impressed that it may be the best tasting one right now.

Japanese>English

flos_lingua_est

Shinomineろくまる山田錦うすにごり生原酒純米吟醸原酒生酒にごり酒

Chiyo Shuzo Nara

7/2/2025, 4:45:19 AM

水新酒店

161

flos_lingua_est

There are so many different types of Shinomine that I haven't been able to release them fast enough or find the refrigerator space to purchase them, but I still wanted to get my hands on this one. In fact, it was my personal sake of the year two years ago, and as it turns out, this year's was also outstandingly delicious. First of all, the aroma is very ladylike, with a gorgeous Capriccian aroma, and there are none of the strange peculiarities or bad points characteristic of Capriccians. It is a great food wine, and even though it is a capsule type, the sensation of drinking it is more like a vinegar-iso sensation (although I don't know the actual reason for this). It is not a lot to drink by itself, but with a meal, it is a delicious drink that will awaken your eyes. It goes well with meat. This is amazing! I will definitely buy it again next year when I find it! As for this year, it wasn't a "rise to the top," but rather the second day was by far the peak. Personally, I expected it to rise, so that was disappointing, but it was still too delicious, so I was very satisfied.

Japanese>English

fukuchane

This is seriously delicious!

Japanese>English

ジェイ&ノビィ

Good evening, flos_lingua_est 😃 Rokumaru! We too finally got to drink it last month: ‼️ It definitely looks good here too 😋. I was told at the liquor store that it was a bit hard, does that mean it's butt up?

Japanese>English

flos_lingua_est

Hi fukuchane ☀️ I'm so glad you can relate! It's seriously delicious and I'm sure I'll be repeating it!

Japanese>English

flos_lingua_est

Hi Jay & Nobby ☀️ As you said, I described it as a butt up, as it was firm at first and gradually mellows out day by day! I think it was the other way around when you drank it, lol. I like it because it is like Shinomine, it is delicious even when you change the taste!

Japanese>English

flos_lingua_est

abe一本〆純米吟醸タンク2号純米吟醸生酒おりがらみ

阿部酒造 Niigata

6/30/2025, 3:32:21 AM

尾崎商店中央店

153

flos_lingua_est

Ipponjiki of Abeno, which may be my favorite sake. The taste of abe is meek, or rather, it is an easy-to-understand and delicious sake that sticks with beginners. I tend to let my favorite sake sit for almost a year, but if I drink it in June, it's still better than usual. From the moment it is poured, it smells like abe. This, this, this! My favorite one! Not just the aroma...it's the kind I love to include. While stimulating the palate with chiri-chiri-chiri-shuwa-shuwa, the main role switches from sweetness to umami on the way. How can a drink with sweet and sour bananas and a lactic acid taste schwish be so delicious? Just looking at the text, it doesn't look delicious, but it's outrageous, it's also crazy delicious! When you drink only the top clear, what you can tell is that the unique fruity acidity supports the backbone of the drink. Is this really 12 degrees? Isn't it too much to drink? Abe has evolved one more thing, hasn't he? It's expensive, but I guess it can't be helped. If they serve something this good, I have no choice but to forgive them. LOL! I gave it to a beginner and he said it tasted good, though it has a sake feel (compared to the capsule type sake). I didn't even notice it anymore, but it's a food sake as the label says...

Japanese>English

flos_lingua_est

Denshu特別純米山廃特別純米山廃

Nishida Shuzoten Aomori

6/23/2025, 2:40:40 AM

150

flos_lingua_est

This is a Yamahai of Tasake, which I have never had before. I mean, Yamahai itself is not a major brand, so I have never had that much of it. However, the Tengu Mai I drank on a trip was delicious, so I have a good image of it these days, and I have been looking forward to drinking it ever since. But I bought it more than a year ago, so I wasn't really excited about Yamahai at the time, lol. It has a gorgeous aroma that is typical of rice wine and sake from the Tohoku region. But as one would expect from a special junmai, it has a very pleasant moderation. It has a characteristic acidity, as if to say, "This is what I am looking for in a Yamarai," but without any peculiarities. It has a powerful body and a definite umami flavor...yet it has a calm and cohesive texture on the tongue. The end result is tangy and crisp. What a good balance! I felt it would be good even if it was warmed up, so I tried it and was right! It is a wonderful product that can be served by itself or with a meal!

Japanese>English

flos_lingua_est

Fusano Kankiku寿限無50 -Hazy Moon-純米大吟醸原酒生酒無濾過おりがらみ

Kankiku Meijo Chiba

6/16/2025, 5:16:48 AM

長塚酒店

170

flos_lingua_est

I thought it was Kangiku with an unfamiliar label, but it was a new product! I'm not really after Kangiku, as I'm fine with Sengoku, Abe, and Kaze no Mori, but I'd still like to try it if it's recommended to me. I'm not really after Kangiku, but I'd still like to try it if it's recommended to me. It has a gorgeous aroma of tropical fruits like Kangiku, a sense of lactic acid bacteria drink, and a sweet and sour taste that is a royal taste. Simply put, it is exactly like Kangiku, but everything is better than usual! All Kangiku is delicious, but I think they are all similar in direction, so I think they have a similar taste. However, it seems to be a little different for this Jukinmu. As an iso lover, I think that the aroma is not too strong, so it is very capsule-like but very elegant. For those who like Caps, it may be a little lacking. The sweetness is also moderate for a chrysanthemum. I like the middle taste, which I can't tell if it is sweetness or umami, so I like it a lot for a Kangiku. The ogara-mi is also tasty with more of a Kangiku flavor! I feel that it is more satisfying than drinking premium sake. It was impressive to see the difference in the character of the sake! Please do it again next year...!

Japanese>English

flos_lingua_est

Hakkaisan特別純米原酒特別純米原酒

Hakkai Jozo Niigata

6/11/2025, 2:58:31 AM

地酒のマツザキ川越新宿店

158

flos_lingua_est

I've almost never had a standard local sake from Niigata. This is my first time to drink it properly. Is it still light and dry? When I poured it into a tin cup with little aroma, I was surprised to find a gorgeous aroma. I was surprised that it has an aroma, but since it is a capsule type and the aroma is quite strong, my brain is confused at this point. I thought it was yeast No. 18. Then, when I sipped it, I was even more confused by its strong flavor! If you think about it, it is 17.5 degrees Celsius, so it is not just a gorgeous aroma as the specs say. It is full-bodied and quite mellow. I checked it out and it recommends drinking it on the rocks or in the freezer, chilled to the point where it doesn't freeze. It is indeed delicious at this level! Right after opening it, it is as good as premium sake. It is interesting how it becomes a completely different sake after that. I might want to drink it if it were directly pumped... After the change, it became an interesting sake with a rich dry taste. Personally, I think it is good to drink it with added water. On the third day, it becomes gorgeous again...all the flavors are delicious! I was very impressed with this bottle, coupled with the easy-to-understand instructions on how to drink it!

Japanese>English

flos_lingua_est

Senkinクラシック生酛原酒無濾過

せんきん Tochigi

6/9/2025, 4:37:36 AM

尾崎商店中央店

159

flos_lingua_est

This is the first classic after the return to Edo. It seems that Zero is a draft sake and Ichi Shiki is a hi-iru sake. I couldn't buy the Zero because it was sold out immediately, so I waited patiently for the release of the classic Ichi Shiki and now I have it. ...... is very bubbly! This is hi-iru, right? It's a raw sake, right? LOL! ...... It has a strong freshness! This is Hi-ire, right? It's a raw sake, right? LOL! At this point, I was convinced that it was a winner! Even though it looks so fresh, it has a calmness and mellowness to it, and there are no corners on the palate. This sweet and sourness, as if you bit into a whole fruit...this is it...this is what Sengoku was all about! Really easy to understand and meekly delicious! LOL! I had a premonition of this when I drank the first modern tank after the return to Edo, but this is an evolution beyond my imagination. It is clearer and sharper than the first time I drank Sengoku around 2015, but it seems to bring back the shock and excitement of that time. And I don't know why, but I don't get drunk at all, so I end up drinking more than usual. Is there alcohol in it? LOL! I think this is the "classic" Sengkyo, which is exactly what I was looking for in Sengkyo, but with the added technology of today. I am very happy and impressed!

Japanese>English

ジェイ&ノビィ

Good morning, flos_lingua_est 😃 Sentori Classic with Edobari! That's a very hot review 🤗I would love to see you drink Zero draft when this happens: ‼️

Japanese>English

flos_lingua_est

Hi Jay & Nobby, ☀️ It was pretty hot because it reminded me of Sentori when I liked it the best: ☺️💓 Yes, I'm glad you enjoyed it! I will definitely drink it! I'm really looking forward to the end of year zero now!

Japanese>English

flos_lingua_est

Shinomine愛山純米うすにごり生原酒純米原酒生酒にごり酒

Chiyo Shuzo Nara

6/5/2025, 4:24:56 AM

酒商山田

158

flos_lingua_est

I had an image that Aizan somehow goes well with cappuccinos and sweet sake, but this sake, contrary to that image, is quite dry and has a great sharpness! It is super dry! And the bitterness is strong within the range of elegance! And the bitterness is as strong as it is elegant! LOL! As the temperature rises a little, the unique flavor of this sake becomes apparent... This is very tasty! If you drink it in a wine glass or tin, I think the dryness and vigor of the sake will stand out too much, so I personally recommend drinking it in an inokuchi (cup) or ceramic cup. The crispness of the outline is more rounded. It is also good to drink it warm. In fact, it shows its potential more when drunk warm. The spiciness is softened and the umami gently expands. The slight rummy taste is still present, and the balance is at its peak. I would definitely pair this with Chinese food! After all, it is Szechuan bean curd, isn't it? I can't get enough of it!

Japanese>English

flos_lingua_est

Shinshu Kirei純米吟醸山恵錦純米吟醸

Okazaki Shuzo Nagano

6/3/2025, 11:19:57 AM

166

flos_lingua_est

It has been a long time since my last visit to Shinshu Kamerei. It has been about one year. I have been saving it carefully, so I don't know when it was produced even if I look at the label on the back of the bottle. However, I bought two bottles the year before last and never drank them, so I think it was made in 2023... I don't remember at all... lol The aroma is just a gentle pineapple and apple-like aroma. It seemed a little sharp right after taking it out of the fridge, but after 5 minutes, the temperature rose a little and it became milder on the palate at once. It's so good! I am often troubled by the capsule aroma, but I can drink it with no worries when it has such a gentle aroma. What is surprising is that even though the lot was made 2 to 3 years ago, it has not lost its freshness. I thought it would be more matured and extremely calm, but I was surprised by its freshness, which was different from my imagination! Among Shinshu Kamerei, Yamae-Nishiki is unique in that its standing aroma is not too gorgeous, and its taste has a strong astringent and bitter flavor. That is why only this one seems different compared to the others. However, by the third day, it has a popular aroma that is typical of premium sake.

Japanese>English

flos_lingua_est

Zarusohorai男の夢純米吟醸槽場直詰無濾過生原酒純米吟醸原酒生酒無濾過

Ooyatakashi Shuzo Kanagawa

5/31/2025, 1:21:11 AM

望月酒店

132

flos_lingua_est

Purchased on 2025.04.30 I'm having a hard time finding Zanso Hourai's standard dry Junmai, when is it released every year? Aside from that, I was finally able to buy Mochizuki Shoten PB! It is probably not very sweet by design to begin with. But the umami is quite robust, and although it is very drinkable, combined with the alcohol, it is easy to drink at a light 13 degrees Celsius. It is between medium and dry, and its acidity makes it even fruity, so it has a white wine-like flavor. Among the recent wines I have had, Takezumi's tank-kuchi naojume is very similar! The other two I have had so far are the 2022 Matsunotoshi Omachi Unfiltered Unrefined Nama-shu and the 2022 Shoryu Horai Kimoto Omachi Tank-guchi Naojime, which also seems to be very similar. Banana, melon, rummy aroma, strong umami and acidity, weak sweetness and standing aroma...I like this kind of sake...in the end! LOL! I don't remember much because I drank it all up so fast and after finishing it, I regret why I didn't warm it up... It must have been delicious because it's not a glamorous umami type sake... I'll save it for the next time I drink it...! I will save it for the next time I drink it!

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