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インスタとXあります。 2025年上半期感動酒 仙禽 あら&せめ&クラシック 澤屋まつもと 五百生 神亀 SS 風の森 CE&α5&α6 かっぱ 特純 濁り 篠峯 もろみ 山城屋 濁 福海 山田濁り 竹泉 槽口直詰 天美 白天&辛天 田酒 NY 八海山 特純原酒 雨降 77 寒菊 寿限無 山形正宗 袋吊 川鶴 Olive 濁 赤武 NB 純米 残草蓬莱 男の夢 智則 直汲中取

Registered Date

Check-ins

530

Favorite Brands

15

Hall of Fame

abeSenkinShinomine

Most Check-in Brands

abe
49(14.85%)
Senkin
40(12.12%)
Shinshu Kirei
21(6.36%)
Yamashiroya
16(4.85%)
Kaze no Mori
15(4.55%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
72(13.58%)
Tochigi
59(11.13%)
Nagano
47(8.87%)
Fukushima
40(7.55%)
Saitama
37(6.98%)

Venues With Most Check-Ins

尾崎商店 中央店
182(41.46%)
Koyama Shoten (小山商店)
46(10.48%)
雪乃屋 こぐれ酒店 入間店
32(7.29%)
地酒のマツザキ 川越新宿店
30(6.83%)
ワインショップ沢屋
29(6.61%)

Timeline

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
129
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
alt 1alt 2
地酒のマツザキ 川越新宿店
126
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
alt 1alt 2
雪乃屋　こぐれ酒店
124
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
alt 1alt 2
長塚酒店
117
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
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Sakayahachibee十五夜純米生酛
Gensaka ShuzoMie
alt 1alt 2
尾崎商店 中央店
112
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
flos_lingua_estflos_lingua_est
abeブラック 仕込ロットvol.1-1
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
148
flos_lingua_est
I was thinking that I haven't had Abe Black for a long time, and then I realized that the price will go up drastically in October or November 2025! I was thinking that I haven't had Abe Black for a long time, but then I found out that the price was raised to 2,700 yen or 2,800 yen for the new release in October or November of 2025! It was originally a junmai sake, right? Maybe the reason why they dropped the specific name was to be able to set the price as they wanted. It was going to be difficult to buy it sooner or later, so I bought it while I could. I can only say that it is my favorite with a hint of peach and banana! Abbe Black is still delicious! I can't believe the price of this one is going to go up so much...even though it's delicious. I was wondering what I should do when the price of junmai sake has been over 2000 yen, but now I get chills thinking about how much the price of other sake that was jungin standard will go up in the future. I was feeling sad that I won't be able to drink much abe and thought I would take my time to savor it, but I drank it all up in no time ...... lol. Ummm...it's still delicious ohhhh. It's fresh and cheerful, yet gentle, sweet and sour, but goes well with food, and the slight bitterness on the palate adds a nice accent, making for a great balance. It is delicious!
Japanese>English
flos_lingua_estflos_lingua_est
Senkinモダン 零式生酛生酒
せんきんTochigi
alt 1
alt 2alt 3
尾崎商店 中央店
131
flos_lingua_est
The Modern Senkou I style that I drank a few months ago was said to be hi-iru, but this Zero is raw. While the Modern Sentori Hi-iri was a dry white wine-like food wine, the Zero was juicy, fruity, and could be drunk on its own. After the Edo revival, I have the impression that Hi-iri is now drinkable on its own as well. What is the difference between the renewed and the new Nama? It is fresh! It is very transparent. It is very similar to the Taiheizan 3104 that I drank the other day! The Sentori-like character comes out from the middle of the bottle and it is still fruity. It is not so much sake-like as it is thin, so it is better with salads and light snacks, and if you want to drink it with strong food, I would rather drink it by itself. I wonder if this is the trend this season. It is delicious and easy to drink like water. It is like an easier drinking version of the old Yamashiroya, and I feel that there is room for more delicious drinking, and that it is a sake worth researching.
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
尾崎商店 中央店
122
flos_lingua_est
A bottle of melon-flavored sake that was recommended to me when I asked the liquor store if they had any melon- or banana-flavored sake. It has been a little while since I have had Abu-no-Tsuru itself, but I am glad I did because I have been wanting to drink it! Ah, so this is the melon type. I'm becoming more and more unable to distinguish it from the pineapple type, and my tongue is getting more and more stupid, but it is indeed melon-type, lol, lol, lol. The third day was a good time to relax, or rather, the tropical aroma was a little lessened, and the taste was well-balanced and amazingly delicious! From the moment you take a sip, the aroma comes in and the umami gradually expands, then the sweetness like Andes melon expands, then the umami fades gently with the sourness, and finally the bitterness comes out gradually. I think I like this feeling a lot. It is a gorgeous yet somewhat subdued sake, but it is actually quite delicious! I really recommend the first or second day for those who like tropical aromas, and the third day for those who want it to settle down a bit more! As is often the case with good sake, I drank it all up quickly...it was actually a great sake...? I was secretly impressed!
Japanese>English
flos_lingua_estflos_lingua_est
abeFOMALHAUT Sparkling貴醸酒発泡
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
116
flos_lingua_est
A sparkling version of FOMALHAUT. I really wanted to open them at the same time or in succession to compare them, but due to circumstances, there was a bit of a gap between them. When I tried to open the crown with a corkscrew, the liquid level started to rise and it exploded when I opened it all at once! Yum! Sweet and delicious! It is wonderful that it tastes great without any thought of what to eat with it or exploring the flavors as an after-dinner drink. The sweetness like fine brown sugar and the rich flavor swell up from the shwashy stimulation, and just like the normal sake, it also has a good finish, so you can tell it is not just a sweet sake. It is not typical of Niigata sake, which is characterized by its rich sweetness, but it is still able to be drunk with a refreshing aftertaste, perhaps because it is made by a Niigata brewer. It is not dramatically different from the normal sake, but since Abe itself is often (slightly) fizzed, this one seems to be more like Abe.
Japanese>English
flos_lingua_estflos_lingua_est
abeFOMALHAUT貴醸酒
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
113
flos_lingua_est
I have been drinking only REGLUS in the Abeno Star series, but this time I finally tried something new! I'm looking forward to this one, as it's been a while since I've had a sweet sake. I am looking forward to drinking this one. I bought two bottles with FOMALHAUT Sparkling so I can compare them! It has a honey-like sweetness, but the aftertaste is not too harsh, and even among sweet wines, it is relatively refreshing, so it is wonderful that you can drink it as much as you want. It is not impossible to drink it with a meal, but I think it would be better with something light like a salad with honey, cheese, sweet dressing, or fruit. Oh, but a sweet curry would also go well! Kijoshu is usually priced higher than usual, but for Abe, the price was kept lower than I expected, at 2,500 yen! It sounds expensive when I write it like this, but Abeno's former jungin standard is 2,420 yen, so the price is almost the same as that. In that sense, it may be relatively reasonable. It is true that I am too busy to drink it carefully, taste it, and think about my impressions, but when it tastes good, my impressions tend to be short.
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
尾崎商店 中央店
149
flos_lingua_est
This bottle was recommended to me when I ordered a banana or melon flavored drink. Or rather, it was recommended without such an order in the first place, so I bought it immediately. I was told that it could be considered as mainly pear or banana... but I was completely oblivious to that fact when I tasted it, and I was so shocked that I didn't care what type of fruit it was lol. I was so shocked that I didn't care what kind of fruit it was! It was so clear and beautiful that I didn't care what kind of fruit it was. It was the most smooth ever, and when it was cooled down to a crisp, you might have thought it was water. LOL! When the temperature rises, it has a certain sake-like quality, but it is still very easy to drink. It has a lactic acidity, which I think is the key point of this sake. If it were not, it would be too light, but I think this is what gives it character. When I drank other sakes together with this sake, I felt that the other sakes were also beautiful, or rather, they seemed to lose their edge. More to the point, it was a wonderful sake that made the other sakes I was comparing it to taste good. It gave me a strange sensation. It was a gem that touched my heartstrings in a strange way.
Japanese>English
flos_lingua_estflos_lingua_est
Mansakunohanaうまからまんさく純米
Hinomaru JozoAkita
alt 1alt 2
地酒のマツザキ 川越新宿店
135
flos_lingua_est
I had never had a chance to try it. One day, I suddenly thought that the standard dry sake might be hi-ire, so I asked a question at a liquor store and found out that it was also hi-ire. So I decided to keep it at room temperature and drink it whenever I wanted to, so I kept it in the closet. It was convenient because I was just looking for some standard dry sake and this was one of the candidates. It seems to be similar in direction to the Tengu Mai Yamahai Namaizu that I had just had. The main difference is that it has less acidity and is therefore more crisp. On the first day, it was quite alcoholic or had some classical peculiarities, but after the next day, it suddenly became more coherent and less stuck. Perhaps it was the Taheizan 3104 that I was drinking with it, but it seemed strangely more organized or beautiful, or somehow less stuck in the drink. It is indeed a fire-entry. It does not deteriorate even after a few days, and even seems a little milder after about 10 days, and the impression remains almost the same until the end. For my personal taste, the 5th day was the best.
Japanese>English
flos_lingua_estflos_lingua_est
Tengumai山廃純米 生原酒純米山廃原酒生酒
Shata ShuzoIshikawa
alt 1
alt 2alt 3
酒商山田
123
flos_lingua_est
Tengu Mai's Yamahai is the pride of Ishikawa, and I had enjoyed it so much on a trip to Japan that I wanted to buy some and drink it someday. I had been waiting for a chance to buy it, but when it was on sale, I asked to reserve a bottle and bought it. It is 18 degrees, but the alcohol content is already strong from the aroma. The directionality of the sake after it is contained is similar to that of Kanenaka, which I drank just before. The acidity and the strength of the Yamahai are also noticeable. It has a tremendous depth of flavor, and the acidity that comes in like an unceasing wave of attacks is delicious. What is particularly interesting about this trend is that bitterness is almost imperceptible. It may be because the other flavors are strong, but I feel that there is absolutely no bitterness. This may be the reason why there is no harshness until the very end despite such a strong flavor, and why the aftertaste is surprisingly clean and refreshing. It is wonderful that it is easy to drink despite its quirks. It is a unique gem that is hard to find elsewhere. It tastes great chilled, at room temperature, and even better when warmed! It was wonderful! I was very impressed!
Japanese>English
flos_lingua_estflos_lingua_est
Kanenaka生酛純米超辛口 無濾過生原酒純米生酛原酒生酒無濾過
Nakajimaya ShuzojoYamaguchi
alt 1alt 2
尾崎商店 中央店
115
flos_lingua_est
This is the second bottle of Kanenaka this season. I was so impressed with the last bottle that I couldn't resist repeating it. It is a wonderful sake that you don't need any other sake as long as you have this one. Unfortunately, it is a seasonal product, so you may not be able to enjoy it as long as you have this one. It is so good that you can't help but say "delicious" the moment you take a sip. I have the impression that it is a sake that shows its true value especially in autumn. Because of its strong alcohol content and dark flavor, it seems to go well with foods with a strong flavor, such as miso-flavored food. Not just salty foods, but foods that are rich in flavor. It is not that I don't have much to write about since this is my second bottle...it is just that it tastes so good that I drank it all before I could think of my impressions, as I tend to do. The brand itself is not very well known, nor is it a premium rare sake, but it seems to be very useful in restaurants. It seems to go well with the strong flavors of izakaya food. It is a sake that is as good with food as it is with food!
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
マツザキ 中福店
143
flos_lingua_est
It is said to be Yamagata Masamune's first low-alcohol sake, and while I was worried that it might lose some of the Yamagata Masamune character with its 13% alcohol content, I bought it with high hopes that the simple sticker label would look stylish and delicious on the contrary! It is very smooth, light, fresh, and clear, so it is perfect for the intense heat...a refreshing summer breeze. If I had known, I would have drunk it earlier in the day, so I feel like I'm wasting my money. On the third day, the Yamagata Masamune character comes out and the flavor is a bit more banana-like or a bit more robust. I like it this way because it has a good balance between drinkability and drinkability! Mmmm...very tasty! To be honest, I felt the taste was thin until the second day, but on the third day, the taste is clear, so I am relieved that my worries about what would happen if it was like this until the end were unfounded. Overall, the taste is soft and gentle. There is not much stimulation in the mouth, but it is full of clarity and freshness, or a kind of freshness. I felt that this sake fulfilled my selfish desire to drink it lightly, but not to have no taste. ...I know I'm repeating myself, but I really wanted to drink it in the summer heat. ！！！！！ LOL!
Japanese>English
flos_lingua_estflos_lingua_est
Yamashiroya濁 -daku-生酛にごり酒発泡
Koshi MeijoNiigata
alt 1alt 2
尾崎商店 中央店
126
flos_lingua_est
This year, Yamashiroya Muddy stopped having that pink bottle with a simple label and has a transparent bottle with a mysterious pattern. I wonder if the price of the bottle has gone up as well, and I can't help but notice the world-weariness. But that aside, it was so delicious that I drank it in gulps the moment I took a sip. And to my horror, I drank it without thinking about it, so I have no impression of it at all! LOL! I usually drink it over a four-day period, but I finished it quickly... I don't even remember drinking it anymore! LOL! I think it tasted really good... but that's all I can think of... lol I always have no impression of it because it was too good for my liking, but this is frustrating! If this happens, I'll buy it again and give a proper review! I'd like to revisit it since it looks like it's still in stock!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山純米吟醸 直汲純米吟醸原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
119
flos_lingua_est
The aroma is like pineapple and apple. The reason why the aroma is not unpleasant despite its fragrance is because it is wonderfully elegant. You can feel the solid structure that is typical of Tenranzan, and the ginjo aroma makes it a very elegant sake. This is the third year I have bought this sake, and it is really delicious. If it were available year-round, people would probably come to buy it, but they don't, do they? I like this one, which I can almost certainly buy at the brewery in the fall, even if it is not Igarashi, which is a sake only available at special dealers. I have a feeling that Igarashi has evolved after the Corona disaster, but thinking about it, I haven't had Igarashi recently, so I think I'll buy some next time. I wonder if it is much the same as Tenranzan...? By the way, I recently discovered that I like apple-type sake, which I thought I didn't like. Actually, I guess it is not apples that I don't like, but pineapples. Also, I have a concern that I may not be good at melons either. My tongue is getting stupid these days, and I can't really tell which flavors are similar to which fruits. At any rate, as for the melon, there was a package that looked like a Niida Zenshuu melon, so I will buy it next season to check it out.
Japanese>English
flos_lingua_estflos_lingua_est
Fusano Kankiku青海 -Summer Sea-原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
長塚酒店
122
flos_lingua_est
This year, I drank Hoshikai and then Aomi... I heard that there was another sake that imitated the sea, so I will definitely try that next year. Conclusion! It is very easy to understand and delicious! The sweet and sour taste of sweet and sour that makes it easy to understand why Kangiku is so popular. I like it too! The apple acidity is very well expressed and very tasty! I recently found out that I actually love it, even though I thought I didn't like applesauce. Thanks to the Amezure I drank before, I was able to clearly identify what is malic acid, and the complexity of sake made it clear that I had mixed up my perception of what was what. I will actively drink sake with malic acid from now on lol. It is mainly sweet and sour with some umami. And it tastes very clear and delicious with little bitterness. What is it about the taste that is as beautiful as the crystal clear sea, yet so easy to understand... Speaking of the sea in Chiba is Kujukuri, but I have never been there, so I am sorry that Okinawa came to mind from the taste lol!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山秋限定 純米 無濾過生原酒原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
137
flos_lingua_est
This sake is locally distributed in Igarashi. The brewer said it is his favorite sake because he has not had many similar sake, but what does it taste like? It's autumn and it's still sake! It doesn't have a bright, sunny feeling, nor is it fresh. It does not have a gorgeous aroma, nor is it a voluptuous type of sake. It is moist from the moment you drink it until after you swallow it. No matter how far it goes, it is always moist. It has a spiciness that is typical of Tenranzan, but it is still moist. The taste like LaFrance or lychee comes from this moistness and freshness. But that does not mean that it is light. It has a slightly mellow, slightly dry mid-palate, and although there is no dizzying change in flavor after drinking, it is a well-balanced sake with a delicious fruitiness accompanied by acidity and a certain sweet umami flavor. It is a very interesting sake with many characteristics that are unspoken. I don't think I've had many sakes like this. It may be the one and only sake. From the second day, it was just like KAYA from Hachibei Sake Shop, and it was also excellent when warmed up! It was a gem that could secretly impress me like an autumn sake. Recently, I thought that Igarashi Sake Brewery might be the best sake brewer in Saitama.
Japanese>English
ヒラッチョ
flos_lingua_est, I am secretly impressed and curious! I also like Tenranzan, and Kagamiyama in Kawagoe, but Kagamiyama is related to Igarashi Shuzo, and these two breweries are my personal favorites in Saitama.
Japanese>English
flos_lingua_est
Mr. Hiraccio. It's supposed to sneak out again next year, so if you happen to be passing by the brewery, by all means lol. I thought Igarashi Shuzo had revived Kagamiyama? Both of these sake are of solid quality, aren't they? High profile breweries, I strongly agree with you 🤗.
Japanese>English
ヒラッチョ
flos_lingua_est, good morning 😊I would like to go to Hanno. The second son of Igarashi Shuzo is the brewer of Kagamiyama and it seems that most of the sake is bottled at Igarashi Shuzo since Kagamiyama does not have bottling facilities.
Japanese>English
ヒラッチョ
So, if you look at the endorsement label of Kagamiyama sake, you will see that the manufacturer is Koedo Kagamiyama Shuzo, but the processing plant may be listed as Igarashi Shuzo, The label on the back of Kagamiyama's sake may indicate that the manufacturer is Koedo Kagamiyama Sake Brewery, but the processing plant is Igarashi Shuzo.
Japanese>English
flos_lingua_est
Hiraccio. Thanks for the info😊 I had never heard that the bottling is done by Igarashi! I'm going to check the label now and enjoy it 🤗.
Japanese>English
flos_lingua_estflos_lingua_est
HanatomoeHANATOMOE USUNIGORI生酒にごり酒
Miyoshino JozoNara
alt 1
alt 2alt 3
尾崎商店 中央店
129
flos_lingua_est
It was a long time ago that I had my first drink of Hanabake. The first one was a very dry and very active muddy called Splash. It was an interesting sake that tasted great with curry. The last time I drank it was probably 2 or 3 years ago. I think it was a mizu-hashiroku nigori sake at that time. It was delicious with kimchi nabe. This time, while looking for a dry sake, the manager recommended it to me and I bought it because it was sweet but tasty. It was sweet and sour! It has a strong body with 17% alcohol by volume, and the bitterness comes and goes at the end. It is quite easy to understand and delicious! Each of the flavors and specs are unique, so if served blind, the percentage of correct answers is likely to be quite high. Some people may be put off by the fact that it is 17 degrees, but I recommend it. Hopefully, I would like to try a 12% version of this sake, and I hope that they will continue to serve this sake as it is.
Japanese>English
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