裕太郎
Home-grown red grapes
Sake-based yogurt liqueur
5.5% alcohol by volume
It is like a sweet and tasty yogurt juice 😋.
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Tenmei中取り弐号 無濾過生原酒
裕太郎
Rice used: 77% Aizu Sango-Nishiki
Yamadanishiki from Aizu: 22
Polishing ratio 65
Alcohol 13.5
Tenmei's medium-graded varieties range from No. 0 to No. 5, but the owner says that No. 2 is the second sweetest after No. 0.
The concept of the taste is "dry and light".
I wish there were more Tenmei stores in the Tokyo metropolitan area!
Japanese>English
Hanamura純米吟醸 美郷錦 生酒
裕太郎
Rice polishing ratio 50%.
Alcohol content 16%.
I can't buy a bottle, so I will have it at the store... I love Hanayu's Rikuwada, but Misato Nishiki is lighter and sweeter than Rikuwada, and is very easy to drink.
I wonder if they sell it in No. 4 bottles?
Japanese>English
Tosa-shiragikuShiragiku Tosa CEL-24純米吟醸
裕太郎
Sake made with Kochi yeast CEL-24, famous for brewing fruity aroma and sweet taste
A sweet sake with elegant sweetness and moderate acidity in perfect harmony.
It is just right for my taste!
Japanese>English
裕太郎
Rice Polishing Ratio 60%, Alcohol 15%.
Toji: Miki Fujioka
I have always wanted to try this sake. Mr. Yojiro got the last Tenbi by Toshiji Fujioka and treated us to it. I am very grateful to him. ‼︎Thank you Yojiro 😭
It's a pity that it was the first and the last,
This was a delicious sake that will surely remain in our memories forever!
Japanese>English
Izumibashiとんぼの越冬卵と雪だるまラベル 活性純米にごり酒 微発泡
裕太郎
Rice used: Yamadanishiki produced in Ebina
Polishing ratio 70%, alcohol 15%.
Sake recommended by the store owner
It is an active nigori sake, and it is truly alive!
It was so bright and shiny that it made me excited!
It was so delicious!
Japanese>English
裕太郎
Rice used: Fukushima Prefecture Yumen no Kou
Polishing ratio 50%.
Alcohol: 15 degrees Celsius
A seasonal product of Hirotogawa
It has a sweet aroma like apples, with a hint of sweetness and sourness on the palate.
It seems to become more mellow if you let it sit for a few days after opening the bottle.
Japanese>English
Gakki Masamunefp forte piano TYPE-C
裕太郎
Ingredients Rice, rice malt, brewing alcohol
Rice polishing ratio 60
Alcohol content 13%.
It is fresh, sweet and fruity‼︎ and the taste does not deteriorate over time after opening the bottle and the taste remains stable, but this one is drunk in a blink of an eye😋.
Japanese>English
裕太郎
Rice polishing ratio 70% Sake degree +1.5
Acidity 1.3, Alcohol 13%.
After bottling, the sake is heat-sterilized and cooled quickly to give it a fresh and easy-to-drink unpasteurized flavor.
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Okunomatsu奥の松スパークリング
裕太郎
Fire-refining
Rice: 55% "Gohyakumangoku" produced in Aizu
Sake degree +3, Alcohol 15%.
Tobiroki's local brand Izumikawa
It is distributed mainly in Fukushima prefecture.
It seems that all the locals drink Izumikawa.
Japanese>English
裕太郎
Ginjo-shu
Ingredients: Rice, rice malt, brewing alcohol
Alcohol content 15
It is a little different from the other Jyushidai sake that I have had.
Japanese>English
裕太郎
At Kaiseki Teahouse in Nihonmatsu City, Fukushima Prefecture
Rice polishing ratio 50%.
Alcohol content 16
The aroma is reminiscent of sweet fruits.
The taste is refreshing on the palate, but it is still very strong.
I was finally able to drink the sake I've been longing for 😄It tastes like an adult 🤣.
Japanese>English
Jikon純米吟醸 雄町火入
裕太郎
At Kaiseki Teahouse, Nihonmatsu City, Fukushima Prefecture
Rice: Omachi from Okayama, Polishing ratio 50%.
Sake meter degree +1, Acidity 1.6
Water used for brewing: Spring water from the Nabari River (medium soft water)
Alcohol content 16%.
It is very easy to drink with a perfect balance of fresh aroma, natural flavor, and acidity that is not too strong. It is an impressive taste 😭.
Japanese>English
Denshu特別純米酒 山田錦
裕太郎
Rice used: Yamadanishiki
Rice polishing ratio 55%, Sake meter degree +1
Alcohol content 16%.
This is a seasonal product. It is a seasonal product. The rice is different from the Tasake special junmai sake made with "Hanabukiyuki", which is a year-round product, and is called "Yamadanishiki".
You can enjoy the full-bodied, rich flavor.
Japanese>English
Roman一ロ万 純米大吟醸 初しぼり無濾過生原酒
裕太郎
Koji rice: Gohyakumangoku Kake rice: Gohyakumangoku Shidan rice Himenomochi
Yeast: Utsukushima Yume Yeast
Polishing ratio 45
Alcohol content: 16%.
It is fruity and has a very good balance of sweetness and acidity!
It is a very expensive sake in the Loman series, but if it tastes this good, it is rather good value for money 😊.
Japanese>English
Tenmei中取り零号純米無濾過生原酒
裕太郎
Rice used: Mizuho Kogane
Rice Polishing Ratio 65% Sake Degree -3.89
Acidity 1.8, Alcohol 16%.
This sake has the highest acidity and sweetest taste in the Tenmei Nakadori series, and is the only sake in the series made with edible rice "Mizuho Kogane".
It has a mild sweet aroma, and when you put it in your mouth, you will feel the sweetness and sourness.
You can also feel the lingering bitterness afterwards.
You can enjoy the change of flavors in just one sip.
Japanese>English
裕太郎
Rice used: Fukushima Prefecture Yumenokou
Polishing ratio 60
Alcohol content 16%.
Active nigori sake with a gaseous taste that we love!
When you first drink only the supernatant, it has a light, refreshing taste with a hint of peach. When stirred slowly, it has a soft sweetness with a nice acidity and a nice sharpness.
It is indeed one of the three best nigori. Everyone agrees that it is a very tasty sake. ☺️
Japanese>English
Koshinokanbai灑sai 純米吟醸
裕太郎
Sake served as a toso at my parents' house on New Year's Day
Speaking of Koshino-Kanbai, my father used to drink it before his death.
I took a sip, thinking of how my father used to drink it.
It was perfect for Osechi!
Rice polishing ratio 55
Alcohol content 15%.
Japanese>English
Kubota紅寿 純米吟醸
裕太郎
Rice used: Gohyakumangoku, Niigata Prefecture
Rice polishing ratio 55
Sake meter degree +2.0, Acidity 1.1
Alcohol content 15%.
I got this sake at my brother's house on New Year's Eve.
I would never have thought of buying this sake because I had an image that Kubota is dry.
But although it was dry, it was surprisingly easy to drink with a hint of sweetness 🍶 It was dry and smooth and easier to drink than I had imagined.
Japanese>English