The season for new sake has arrived. Purchased at a liquor store in Moriya. It has a freshness like green apples that only new sake can have. I hardly felt any gassiness.
Purchased at a roadside station in Kanzaki. It is made with a particular method, including the use of pesticide-free rice and natural fermentation with no added yeast. The taste was a little different from the sake I usually drink, as it was quite noticeably sour.
A souvenir from a mountain climbing trip in Kofu.
It is aptly described as "square" and has a gorgeous flavor that comes in smoothly and spreads out, and then recedes nicely without any cloying taste.
Purchased in Mizukami on the way back from climbing Mt. Although it is labeled "super-harsh," the sake initially had a mellow mouthfeel and the flavor of the rice could be felt well.
I finally had a chance to try Kouraku, which I have been curious about for a long time. The wine has a fruity flavor, but it's not too sweet, and it's easy to drink. We enjoyed it with JYUWARI SEIRO-SOBA (buckwheat noodles) made from HACHINREKUSAKI-SOBA.
At the ANA international lounge in Haneda. I thought it was alcoholic, but the alcohol content was also very high at 20 degrees. You can feel the dry taste at the back of your throat.
I bought a bottle on my way back from climbing a mountain in Hakodate. It is a brand that is hard to find in the Kanto area, and it is a new sake brewery, having been established in 2020. Despite its modern label, it tastes more like a classic sake, with a strong flavor of rice.
The stylish label of this brand is eye-catching. In addition to its fruity taste, it has a light, slightly effervescent, and very easy to drink. It was a sake that could be enjoyed on its own without being paired with a meal.
It is made with Miyamanishiki and is super dry with a sake degree of +13. However, at the moment of drinking, it was more sweet than dry. After that, it was so crisp and clean that it could easily be served as a mid-meal drink.