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インスタとXあります 2025年下半期感動酒 山形正宗　夏純米 寒菊　星海, 青海 風の森　6号, CE, 夏夜空 廣戸川　特純 あべ　荒波, FOMALHAUT カネナカ　生酛純米大辛 酒屋八兵衛　KAYA, 十五夜 山城屋　スタンダード生, 濁 天覧山　秋限定 天狗舞　山廃純米生 太平山　3104 阿武の鶴　日和 誉池月　White 濁 澤屋まつもと　守破離 五百 生 加茂錦　荷札 槽場汲

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545

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15

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Most Check-in Brands

abe
49(14.45%)
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41(12.09%)
Shinshu Kirei
21(6.19%)
Yamashiroya
16(4.72%)
天覧山
15(4.42%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
74(13.58%)
Tochigi
60(11.01%)
Nagano
48(8.81%)
Saitama
41(7.52%)
Fukushima
40(7.34%)

Venues With Most Check-Ins

尾崎商店 中央店
184(40.71%)
Koyama Shoten (小山商店)
46(10.18%)
雪乃屋 こぐれ酒店 入間店
32(7.08%)
地酒のマツザキ 川越新宿店
31(6.86%)
ワインショップ沢屋
29(6.42%)

Timeline

flos_lingua_estflos_lingua_est
HanaabiPREMIUM 純米大吟醸 備前雄町 磨き四割 無濾過生原酒 おりがらみ純米大吟醸原酒生酒無濾過おりがらみ発泡
Nan'yo JozoSaitama
alt 1alt 2
124
flos_lingua_est
The first sake of the new year is Hana-yoso, which I haven't had in a while, and it's also my first PREMIUM! I think I bought it last year when I stopped by the store on a whim. (Looking back, I don't remember why I bought it at that time, but I want to pat myself on the back!) ) This special edition of the gorgeous HANAYO BATH...it will surely be appropriate for the occasion of the celebration. Lovely ginjo aroma from the aroma. It's gorgeous - but how can you tell from the aroma that it doesn't taste harsh? This is delicious..! It is just so delicious that my impressions are going to be short... lol The gorgeous aroma of apple and pineapple is juicy. I enjoy the development of sweetness, umami, and sourness, which let me feel the sweetness, umami, and sourness exactly in order! The flavor is multi-layered due to the orikara, but you can clearly see that it is originally beautiful. The sweetness is not too strong, but the aftertaste is relatively clean, not too sharp like the Hana-yosu of the past. It has a good balance. Above all, the easy-to-understand taste was wonderfully impressive! This is what Huayouyasumi was like when it was good!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山純米活性 にごり酒純米生酒にごり酒発泡
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
149
flos_lingua_est
Tenranzan is a wonderful sake with a reputation for quality and robustness. And this one was a sake that I was surprised at the cost performance when I drank it last year. We will repeat this year! It has an image of umami that spreads horizontally. It is delicious from beginning to end. It has a vertical, three-dimensional image because of the expansion of the umami. The bitterness comes out at the end of the process, and this gives the wine a thick, drinkable texture in spite of its lightness. On its own, it has a sense of alcohol from the start. With some meals, you don't feel it at all. With fried food, it is surprisingly not a great match, but not too bad at all. Maybe it would be better with something more lemony or acidic. On the other hand, fried food...it goes really well with it! Laughing, it drowns out the alcohol taste nicely and makes you feel the sake flavor! I realized once again that Japanese foodstuffs and sake go well together. It is the most cost-effective dry muddy sake that will make you wonder why it is priced at around 1,400 yen. It is probably not a bad sake even if you buy it by the bottle.
Japanese>English
flos_lingua_estflos_lingua_est
Kamonishiki荷札酒 槽場汲み 純米大吟醸純米大吟醸原酒
Kamonishiki ShuzoNiigata
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雪乃屋　こぐれ酒店
138
flos_lingua_est
I've seen more and more packaged liquors costing over 2,500 yen. I don't think they were that expensive. It has been a while since I have had it, so I am looking forward to drinking it. However, I was going to drink it carefully later, but I accidentally opened the bottle by mistake with Sawaya-Matsumoto, which I opened the day before! LOL! Let's switch over and compare beautiful sake while feeling depressed ahhh! (Yakkesho) Sawaya Matsumo is beautiful as well as this one...enchanting transparency. This one has a stronger sweetness. It is not so much a problem for me because of its elegance. Maybe there are many things I can notice only because I compared them like this! (Positive) I'm not bored at all with all the beautiful sake I've been drinking lately! Maybe it's a reaction to the nigori sake craze I had until last year, but the clear sake tastes so good... It's not very sharp, but it's relatively refreshing in contrast to the sweetness. It doesn't leave much of a residue. I remember Shinshu Kamerei was like this when it was good. It's been a long time since I've tasted it, but I was still impressed by its great taste!
Japanese>English
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Sawayamatsumoto守破離 五百万石 生酒生酒
Matsumoto ShuzoKyoto
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地酒のマツザキ 川越新宿店
135
flos_lingua_est
I enjoyed this sake very much last year. This year, I went to buy it as soon as it came out! How is it possible to set a price that doesn't make you feel expensive, but rather inexpensive, in this era of huge price hikes? So I bought two bottles. It's delicious...! And delicious! I drank a Jungin of Amami last year, which had a very similar taste. Nowadays, many breweries are making efforts, and it seems that clearer and cleaner products are becoming more and more common. Even so, I was surprised at the clarity of this sake from the moment I took the first sip. From the standing aroma, refreshing nuances like citrus peel can be detected in a very gentle way. And yet it is calm. Perhaps it is because it has a somewhat grassy feel to it. The well-balanced sweetness and acidity are very elegant. There is a slightly fine line bitterness that gives it some fruitiness. It reminds me of Japanese food with just a little bit of Japanese citrus peel or juice added. So I tried it with takikomi gohan. Oh no, it goes together so well. I'm glad I'm Japanese...I'm impressed again this year! Looking forward to another bottle...
Japanese>English
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Senkin初槽 あらばしり生酛原酒生酒無濾過
せんきんTochigi
alt 1alt 2
尾崎商店 中央店
128
flos_lingua_est
This is the first tank of the second year since the return to Edo. Before that, Nakadori was the strongest, and the last year I had the impression that Seme was delicious. Personally, last year, the arabashiri was the strongest! This year I could not get the seme, but Arabashiri or Nakadori...which will be my favorite? I thought it would be an explosion of energy, but it was sharper and prettier than I expected. It is juicy like a peach and tart like an apple, with a sweet and sour taste that is easy to understand and delicious. It has a great sense of transparency, as if it were as clear as a clear sky. It has a clear and clear taste, yet it is multi-layered, perhaps due to the origins of the origins of the Origami. It is ambivalent and amazing in that it has a thick flavor even though it is very crisp! It is a delicious sake that can be enjoyed on its own. Sentori Modern is available both fired and raw, but I like that it tastes different from both of them." It's fresh and swinging with the "Sentori Modern ratio" and it's amazingly good! If you want, you can swing it even further! I honestly like it very much! Easy to understand and delicious! As usual, I am not disappointed. It seems to be getting more and more refreshing, perhaps reflecting the times, but the taste remains the same. I will buy the first tank again next year!
Japanese>English
ジェイ&ノビィ
Hi flos_lingua_est 😃 We have a series of Sentori's first tanks! All of them are delicious in their own way, but if I may say so, we are the ones who guess Arashigurashi🤗That's easy to understand and delicious! You're right: ‼️
Japanese>English
flos_lingua_est
Hi Jay & Nobby, ☀️ Are you an arashiri guesser? I'm with you, especially since I've returned to Edo, and I'm also an Arashiri's best guess: ☺️
Japanese>English
flos_lingua_estflos_lingua_est
Shinomine裏篠峯 にごり 生原酒純米原酒生酒にごり酒
Chiyo ShuzoNara
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水新酒店
137
flos_lingua_est
Urasinomine was released this summer or fall. Just as I was about to go out and buy it, I was informed that it was sold out early. I was disappointed to learn that it would be released again in the winter. And they released clear sake and cloudy sake at the same time! It's like a musician releasing new songs at the same time! I was wondering whether I should buy it or not, but in the end I did! I have a habit of choosing nigori-shu every time. I think that while the clear sake is very hit or miss, the muddy sake is often better on the lower end of the spectrum...lol! The major difference between this sake and the usual Shinomine is the presence or absence of a fresh, apple-like fruitiness at the moment of consumption. It is full of such freshness as if you bit into a whole fruit. The bitterness in the latter half of the taste compounds with the acidity and makes it feel like grapefruit juice, which is surprising. It is frighteningly delicious...! Although it is a floral type of wine, it is Shinomine. It is very calm and elegant. If I were to personify it, I can imagine a beautiful woman in a kimono with a gentle but strong core. It is clear for a muddy sake, but it also has a complexity that is typical of muddy sake. In that sense, I think the clear version of this sake is probably quite clear. Without a doubt, the clear sake is also outstandingly delicious!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山DOVE生酒にごり酒発泡
Igarashi ShuzoSaitama
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五十嵐酒造
119
flos_lingua_est
This is the third time this year that I have had it. I have never seen it at a direct sales place, even though there are people drinking it, and it's only for 4 days, so that's why I don't see it lol. I have been making reservations to buy it for the past two years, but this year I got a call again and made a reservation with plenty of time to spare! I had been looking forward to it so much that I immediately went to pick it up on the day it went on sale. I was looking forward to it so much that I immediately picked it up on the day it was released. It has a delicious rummy nuance! The reason for this is that it is not only schwarzy, but also quite sweet. For example, AKABU's new Junmai sake has a refreshing sweetness with a rich honey-like flavor, but this one has an easy-to-drink sweetness that even first-time sake drinkers and even children can probably enjoy. The fact that it is drinkable without being too sticky is probably due to the freshness that pervades the entire bottle. I wonder where this freshness comes from. Is it because the alcohol content of 10 degrees Celsius, while generally high, is overwhelmingly low for a sake? Or is it due to the sweet and sour acidity that you feel when drinking it? It is an impressive masterpiece, and I wouldn't mind buying two bottles...
Japanese>English
flos_lingua_estflos_lingua_est
誉池月White 純米活性にごり純米にごり酒発泡
Ikezuki ShuzoShimane
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alt 2alt 3
水新酒店
119
flos_lingua_est
Here comes a brand I don't usually come across. I drank Ikezuki almost 10 years ago, but this is Honorary Ikezuki, so it is different! When I went to buy Shinomine, Kozaemon and Honorary Ikegetsu nigori were recommended to me. I don't drink either of them, or rather, I don't usually encounter them. I would not drink them even if I saw them without a recommendation, so I am very grateful for that. And the price tag of 1,300 yen is not bad, is it? First of all...isn't there a lot of nigori in it? I was looking for something like this, so I'm honestly disappointed. I was looking for something like this, so I honestly have high expectations! The foaming sensation was restrained. You don't feel the activity when you drink it, but there is a freshness to it. It's refreshing and moderately thick! If you don't mix it well, it gets thicker and thicker towards the end, but it's also delicious. It is fun to enjoy the gradation, and I think it is also fun to mix it unevenly and just drink it creamy at the end, rather than mixing it tightly from the beginning. This was really good as a flavor, and the costumers' egocentricity was tremendous! This is one I want to buy again next year. I was very impressed. I'd buy it in a bottle...!
Japanese>English
flos_lingua_estflos_lingua_est
AKABU純米 NEW BORN純米生酒
赤武酒造Iwate
alt 1alt 2
長塚酒店
122
flos_lingua_est
One of my most favorite sakes last year was AKABU's new Junmai sake. I have seen Akabu's seasonal limited editions advertised at various distributors and sold out in no time at all. For those of us who like the banana-like aroma of vinegar-iso-type sake that is drunk on ordinary days, it has always seemed like a substitute for Shinmai, as it was at the very edge of its premiere and not at a premium that could be obtained somehow if one tried hard enough. I think Junmai is a masterpiece that is too high level for everyday drinking and shows differentiation from others. The sweetness is pleasant! What is this ten-fine sweetness? It is like good honey. A delicious or full-bodied sweetness. The bitterness appears relatively early on and the sake-like alcohol can also be felt, making it a so-called "junmai-shu standard," multi-layered but not overpowering. The main flavor is smooth, which makes it a rather beautiful sake. I am wondering how much difference there is in the taste between new sake and year-round sake... but I hesitate to buy it because there are many breweries that have completely different tastes. But I would definitely like to drink it if I can find a place to drink it.
Japanese>English
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Tenbi純米吟醸 生原酒純米吟醸原酒生酒
Choshu ShuzoYamaguchi
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雪乃屋　こぐれ酒店
119
flos_lingua_est
One of my most favorite sakes last year was Tenbi Jungin. This year, I bought two bottles of the raw version to keep on hand. It is a dry food sake with a moderate sweetness. It has a delicious juicy flavor at the first sip. The aroma is like melon, and while fruity, it has a refined aroma, so it is wonderful that you can drink it without getting tired of it. The bitterness and a slight astringency that comes from the umami is replaced by a sharp sharp finish. It is a beautiful sake that goes well with most meals as long as they are not too heavy. The first day, it is still a little dry, so rather than drinking it all up right away, let's not drink too much on the third day in anticipation of it aging, lol. Personally, I found the 2nd and 3rd days to be the most enjoyable, as the wine did not lose the goodness of the first day, but became more cohesive from there. It was dry and clean, with some changes, but the modern part was well expressed and very tasty. I don't want to tell you that I forgot my impression of the wine because it was so delicious that I finished it right away. LOL! I bought another bottle, so I will review it in a while, remembering how it differs from the one I bought right after I bought it.
Japanese>English
flos_lingua_estflos_lingua_est
TakachiyoGRAPEラベル SPARK純米原酒生酒無濾過にごり酒発泡
Takachiyo ShuzoNiigata
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alt 2alt 3
長塚酒店
140
flos_lingua_est
It's been a few years since I drank Takachiyo. It may be the first time since I started drinking sake...so it's been about 5-6 years since I started drinking sake. To begin with, I may have only drank Takachiyo in hiragana. I may have drunk this purple GRAPE label about 3 times in a row. It's an easy-to-understand, delicious sake with a sweet and sour sweet and sour taste. I think it is the type of sake that is preferred by beginners rather than people who are used to drinking it. It has alcohol and a bitterness at the end, which is like sake, so if you can get over that! I'm not sure if it's grape or not, but if you say it's like a fanta grape, then it might be like that. Of course, it tastes more expensive. It's like a sweet sour. I think it is more suitable for drinking by itself than with something else. If I had to venture a guess, I'd say it's good with a fruit salad. I've been drinking more by feel than by thought lately, so my impressions are a bit vague, but I have to say that this drink was so delicious on the third day that I found myself emptying it before I could even think about it lol.
Japanese>English
flos_lingua_estflos_lingua_est
Sogga pere et filsヌメロシス 2023純米生酛
Obuse WineryNagano
alt 1alt 2
130
flos_lingua_est
The stock of Socapère, which is said to be drunk a lot but has not been turned over that much. There are still 4 or 5 bottles of Socapert in the refrigerator, but they can be aged for a long time, so I put them off. I think it doesn't matter whether I drink it right away or let it sit for a while, it tastes so good that I can't help it. The color of the liquid is a little yellowish. I wonder if it is the result of aging. What kind of fruit is it? It seems to have a hint of grapes or apples, perhaps because it is made by a winery or because of the image of Nagano. But there may not be anything special about it. It is moderately ripe and juicy with a certain elegance, or maybe it is like a mango after 3 days! I liked it when the temperature was higher and I could taste the flavor. I had the impression that numerosis was a refreshing wine right after its release, so I had no idea that it had become such a juicy wine, but it is very tasty. The rear is good whether you drink it right away or let it sit for a while. If you want to taste the ripe fruitiness, it is better to let it sit for 2 years.
Japanese>English
flos_lingua_estflos_lingua_est
Fusano Kankiku電照菊 純米大吟醸 山田錦50純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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長塚酒店
126
flos_lingua_est
Kangiku's Denshogiku comes in two types: a yellow label for clear sake and a red label for orikarami, but this is actually the first time for the clear sake. It has a strong sweetness that makes it suitable for drinking on its own, but it is clear and has a much more refreshing aftertaste than expected without being sticky, so it is not an aperitif or after-dinner drink, as it goes well with salads and light snacks. I was surprised that it was such a refreshing drink. However, if you ask me if it goes with anything as a food sake, that is not the case, so be careful. It does not go well with salty pickles or sashimi, so it would be better with something light with a Western element. The sweetness is a bit strong and the acidity is well balanced. This is a cappuccino type sake with tropical aromas of pineapple and melon. It has a juicy freshness and softness, so it is not too picky about who drinks it, and it seems to be a good sake for everyone and a good introduction to sake. The red-labeled Denshogiku that I drank before was a more complex sake than this yellow Denshogiku, and I was able to confirm it again. Up until last year or so, I liked more complex sake, but recently I prefer clear, transparent sake, so I was very satisfied!
Japanese>English
flos_lingua_estflos_lingua_est
ShinkameSWEET SQUASH純米にごり酒発泡
Shinkame ShuzoSaitama
alt 1
alt 2alt 3
尾崎商店 中央店
124
flos_lingua_est
Like the kappa just before, this is a dry muddy sake that I bought as a repeat purchase because it was outstandingly good when I drank it before. I really like this kind of thing lol. It has a tremendous degree of effervescence. It will take less than 10 minutes to open the bottle. It is fizzy and as the name suggests, it does have sweetness. The acidity is also refreshing, so there is a distinct squashiness combined with the bubbles. More than the sweetness, it has a strong rice flavor or umami. There is quite a lot of unrefined sake, so that is why the flavor is so strong. The alcohol content is 13%, which is very low for a Shinkame, but the richness and power of the flavor is comparable to that of regular Shinkame, so it seems to go well with meals with strong flavors. I paired it with steak and it went very well with it! I think meat is the only way to go with this richness! With fish sashimi, the sake overpowered the meal and made it taste fishy. It is sweeter than Shinkame, but I think it is normally dry (lol). Compared to Kappa, which I drank just before, it has the same dryness, but this one is more powerful. I guess that's why it goes well with meat dishes. It goes well with fish. It was as delicious as ever. I would like to buy this sake again when it is released next time.
Japanese>English
flos_lingua_estflos_lingua_est
かっぱ特別純米 生 超辛口特別純米生酒にごり酒
Yonetsuru ShuzoYamagata
alt 1alt 2
長塚酒店
118
flos_lingua_est
I bought a repeat bottle of last year's Kappa because it was so good, and put it away for a long time, but it's been a while since I've had a chance to drink it, so I opened the bottle. This time, the first day it was fizzy and refreshing, and after the second day, it was less fizzy but still refreshing. The second day, it was less fizzy, but still refreshing. It is very drinkable and as delicious as ever. It is fresh and complex, yet somehow it even has a sense of transparency. This is amazing. Unlike its image, it has a fruity flavor. It has an image of fresh, light fruit such as lychee, but it also has an image of fruit that is full of juice, such as pear or peach. I thought it was a melon, and in a previous review I said it was a melon. It's not that far off! It's always and forever as delicious as the last time I had it! Isn't it too much of a masterpiece, a must-drink masterpiece in the R7BY release? I think it was around March, so I'm looking forward to that time.
Japanese>English
flos_lingua_estflos_lingua_est
天覧山純米 無濾過生原酒 直汲純米原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
141
flos_lingua_est
My favorite local sake, Tenranzan. Although I now live in a neighboring city, I actually look forward to receiving DMs at home from my address book when I previously bought pre-order items, and I like this sake so much that I go all the way to the brewery to buy it instead of mail order. While I went to buy the Jungin and the Autumn Limited, I also grabbed the Junmai Naokumi because it was a masterpiece when I drank it before. The aroma of alcohol and sour fruitiness is mild and pleasant. I could also smell a slight grain nuance. When you include it, it has more body than I expected. There is a slight acidity like unripe plums, but it is clearly more umami than sweetness, and these seem to contribute to the ease of drinking and understanding. It has a gusto to it, but as the days go by, it mellows out. It is a sake that is easy to drink without losing its characteristics, so it is best not to judge it by its first day. I am looking forward to the active nigori (nigori rice wine) that will be released in November or December!
Japanese>English
flos_lingua_estflos_lingua_est
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地酒のマツザキ 川越新宿店
136
flos_lingua_est
It had been a while since I had a chance to drink sake with friends, and this was the sake I brought. I had a hard time deciding what kind of sake to bring, but I chose a refreshing dry sake because they were the polar opposites of an extreme drinker and someone who is not used to drinking. From the moment it was opened, it had a gaseous feeling that was hard to believe it was fire-added, and you could feel it as freshness when you sipped it. The aroma was clear and fresh, with a hint of muscat, grape-like astringency, and a bitterness similar to citrus fruits. As the temperature rises, a banana-like aroma filled with sake-like characteristics peeks out. It is wonderful to be able to enjoy the difference in taste even with changes in temperature. It is a clear, dry sake that goes down well with snacks, and some people drank it very fast, saying it was delicious. As was the case with Morishima, which I drank just before, this sake is excellent as a food sake, so I personally like to pair it with fish. It goes well with grilled fish, sashimi, or anything else. I've never tried it with grilled meat or spare ribs, but I think it might work with them too..! I don't think it would go well with stew.
Japanese>English
flos_lingua_estflos_lingua_est
Morishima純米吟醸 山田錦 しぼりたて純米吟醸原酒生酒無濾過
Morishima ShuzoIbaraki
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雪乃屋　こぐれ酒店
132
flos_lingua_est
It has been a long time since my last visit to Morishima! The last time I drank it was in February 2021, so it has been more than 4 years. It used to be Omachi, and I had written that the aroma of the grape has a sweeter taste as the day goes by. This time it is Yamada Nishiki. I had the impression that Miyamanishiki was the only standard Morishima wine, but the manager said that both Omachi and Yamadanishiki are standard. I am ashamed to say that I did not know this because I have not been following the brand very closely! The mouthfeel is very pleasant. It is not a fizzy, gaseous sensation, but a fresh, juicy mouthfeel. It's extremely refreshing. Although the sake rice is different, you can still taste the grape-like aroma, which is typical of Morishima. The bitterness like astringency slowly swells up at the end, but it also goes well with the grape-like aroma and can be drunk all the time without any sense of discomfort. It is the type of sake that shines as a food sake, and seems to go well with fish! It is especially good with hot grilled or boiled fish since it is chilly during the new sake season. It can be served with soy sauce and grated radish or grilled fish, but I prefer grilled fish with salt. The type of sake may not be close, but it seems to be close to Ippou-self or something like that. I have been wanting to drink Ippouki for a long time.
Japanese>English
flos_lingua_estflos_lingua_est
Atagonomatsu純米吟醸 ささら おりがらみ純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
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長塚酒店
125
flos_lingua_est
I have been wanting to try Atago no Matsuri for a long time. I had already had Hakurakusei from the same brewery, but Atago no Matsu, which is rumored to have a more pop flavor than Hakurakusei, I finally got to try it! The one I saw but didn't quite buy! I bought it after struggling with what to do with my refrigerator situation! Yes, it's delicious! There are some banana-like parts, but it's basically apple. It's sweet and sour but mild and mature. It's made to be easy to drink for the layman, but with elements that the experts like. I think it's insanely delicious. However, not to be snarky, but I'm not sure what kind of people they are targeting lol I wonder if it's everyone (all people) lol. After the second day, the fruitiness settles down day by day, but the sakeiness appears in inverse proportion. I can't pinpoint what kind of food to match it with, but on the contrary, it has the depth of nostalgia that can be matched with anything. This is indeed the brewery that produces Hakurakusei. I guess we can consider Atago no Matsuri to have a more pronounced flavor than Hakurakusei.
Japanese>English
flos_lingua_estflos_lingua_est
Sakayahachibee十五夜純米生酛
Gensaka ShuzoMie
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尾崎商店 中央店
121
flos_lingua_est
I drank Hachibei's Jugoya last year. I didn't think I would repeat it at that time, but I wanted to feel the difference because they changed to a "nama-hashiroshi" style this year. It has some banana nuances, but also yogurt and light fruity nuances, and although it is not flashy, it is definitely delicious at any temperature. 3-4 days later, there are melon nuances. Personally, I had the impression that it was room temperature >> cold sake >> warm sake on the first day, and room temperature >> warm sake >> cold sake after that. It definitely goes well with autumn flavors. If you choose mushrooms, grilled fish, or takikomi-gohan (rice cooked with vegetables), you will never go wrong with this sake. To be honest, I felt it tasted better than last year's on the first day. I like it. If you are wondering what to buy, I think this is a good choice. If you like fancy sake, this may not be for you, but those who like mild sake and mild sake will like this. I find myself liking Hachibei's sake more and more. I wonder if they will bring back the previously existing active Nigori-nagari again.
Japanese>English
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