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日本の酒日本の酒

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28

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abe
3(27.27%)
Asukai
2(18.18%)
Senkin
2(18.18%)
Akabu
2(18.18%)
Koeigiku
2(18.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
3(10.71%)
Niigata
3(10.71%)
Iwate
2(7.14%)
Fukushima
2(7.14%)
Tochigi
2(7.14%)

Timeline

日本の酒日本の酒
Kazenomoriアルファ2K この上なき華
Yucho ShuzoNara
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24
日本の酒
Silver and shiny. Some bubbles are visible. The aromatic impression is freshy and controlled. Yellow apple, pear, melon peel, white peach, cool herbs, brie cheese, fresh flour, and root vegetables. Swirling also reveals mellow banana-like aromas. The palate is dry and supple with abundant acidity. The palate is dry, supple, and rich in acidity, with a mild bitterness that lingers while the sweetness of apple-like fruit also spreads. The thickness of nama-shu and the refreshing nuance of early varieties coexist. This is the first time to pick sake from a colander.
Japanese>English
日本の酒日本の酒
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29
日本の酒
Greenish crystal. Viscosity is high. Gorgeous aroma with coolness. Hints of sugarcane, ripe pear, banana cream, caramel, drinking yogurt, honeysuckle, white bean dumplings, and cypress that pleasantly enhance these mellow notes. The attack is thickly textured with concentrated fruit sweetness, but is soon tightened by translucent wood and herbal nuances, and balanced by a gentle acidity that spreads out and balances the long-lasting bitterness and umami that gives the wine its fullness. The sharpness and umami of Miyamanishiki are brought out, and the thickness and mellowness of the unpasteurized sake give it power.
Japanese>English
日本の酒日本の酒
TENBU純米吟醸　播州愛山
Nishi ShuzoKagoshima
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21
日本の酒
Slightly greenish crystal. Restrained opulence. Aromas of white peach, ripe pear, honeydew, oak leaves, and yogurt. The attack is ripe fruit including banana, with supple acidity and a thick texture that gives it volume. The lingering finish is refreshing and pleasant, accented by a moderate bitterness. The taste is well refined while taking advantage of the gorgeousness of Aizan.
Japanese>English
日本の酒日本の酒
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19
日本の酒
Transparent crystal (including engineered in bottle). Restrained and clean first impression. Yellow apple, pear, Japanese pear, melon, white dumpling, dairy, cucumber, wheat. Attack is dry and refreshing. The acidity is gentle but present, the dumpling flavor and sweetness, and the grassy freshness and fullness coexist in the aftertaste. The rice polishing ratio is 90%! I am very interested in the sake's production to get this clarity with this rice polishing ratio!
Japanese>English
日本の酒日本の酒
Akabuギャラクシー
赤武酒造Iwate
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22
日本の酒
A sparkling nigori sake. Fine bubbles. Wide range of fruits: yellow ripe apple, white peach, grapefruit, lime, honeysuckle, estragon, gentian, freshly cooked rice. The attack is pleasant with mousse-like bubbles, and the palate is immediately complex. Dry but ripe pear sweetness, rice flavor, pleasantly supple and abundant acidity, and nourishing bitterness appear in succession. The lingering finish is gentle, with a low center of gravity, and lasts slowly. It is highly versatile as a food sake. However, the cap should be changed as the crown spurts out at this pressure.
Japanese>English
日本の酒日本の酒
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17
日本の酒
Yellow-greenish crystal. First impression is fresh and well structured. Aromas of apple, pear, yellow peach, honeysuckle, lime, root vegetables, and porridge. The attack is thick, sweet, and rich. The acidity is mild, but the lime-like minerality tightens it up, and the second half is long on flavor and sweetness, with bitterness adding richness at the end. The power of Watabune is brought out in a restrained manner, and it would go well with pork dishes made with koji.
Japanese>English
日本の酒日本の酒
Aramasaタンジェリン
Aramasa ShuzoAkita
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17
日本の酒
Slightly yellowish crystal. The first impression of the aroma is fresh and lurks in the back. With time, nuances of Japanese pear, white peach, linden, and custard are also subtly detected. The attack is modest, with a sharp and lively acidity reminiscent of white malted rice spreading out, and the tannin-like astringency and amino acid flavor from the wooden vat making its presence felt in the latter half of the bottle. This is my first FUKUNOHANA.
Japanese>English
日本の酒日本の酒
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21
日本の酒
Silver with yellowish green tint. Viscosity is high. Richness and freshness coexist. Pear, caramel, yogurt, cypress, green tea, rush. The attack is thick and smooth. The tannic astringency is gradually tightened by the acidity, and the coolness of the woodiness and the sharp, rich aftertaste. The opposing qualities swap over time, adding complexity.
Japanese>English
日本の酒日本の酒
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23
日本の酒
Platinum with greenish tints. Freshness and complexity. Green apple, Japanese pear, Daifuku skin, mozzarella cheese, young banana and lilac. The attack is refreshing, with caramel-like sweetness and volume following. The fine-grained acidity makes its linear presence known, followed by the astringency of cypress-like tannins. It is like a thousand-armed Avalokitesvara with its serenity and inner power.
Japanese>English
日本の酒日本の酒
御前酒貴醸酒　菩提酛×雄町
Tsuji HontenOkayama
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21
日本の酒
Greenish yellow. Viscosity is high. Yellow apple, pear, honeydew, young banana, custard cream, cooked rice, slightly aged Camembert cheese. The attack is sharp followed by a thick glue-like texture, heat-feeling alcohol and sweetness, sharp and mellow acidity that ties it all together, and still more tropical fruit sweetness that lingers for a long finish. It expresses the power of Omachi, the fullness of Bodai yeast, and the depth but richness of Kijo sake.
Japanese>English
日本の酒日本の酒
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20
日本の酒
Greenish crystal. Viscosity is high. As is the principle of high quality sake, it is tasteless on the first day, but its potential is revealed on the second day. Blue to yellow apples, Japanese pears, blue bananas, gyuhi, cream cheese, and chervil. The attack is dry and refreshing. The attack is dry and refreshing, with abundant fresh acidity and a delayed expansion of daifuku-like sweetness, followed by a lingering bitterness that tightens up the palate. A high quality sake with a multi-layered timeline.
Japanese>English
日本の酒日本の酒
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21
日本の酒
Slightly greenish crystal. Simple aromas of green apple, banana and chervil. The attack is dry and rustically sweet, quickly giving way to a supple, stringy core of rich acidity and bitterness that creates a long, lingering finish. A dandy and modern man's sake with a duality: transparent nuance yet banana-heavy, refreshing yet voluptuous with a strong presence.
Japanese>English
日本の酒日本の酒
Senkinオーガニック・ナチュールX
せんきんTochigi
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19
日本の酒
A sparkling nigori sake. The aroma is tight and muscular. Japanese pear, chervil, lime, and cold rice. A dry attack is followed by a gentle sweetness that is soon tightened by abundant acidity. Slightly thicker texture and bitterness build the backbone, with a long linear finish. A deep food wine.
Japanese>English
日本の酒日本の酒
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10
日本の酒
Slightly cloudy pale green-yellow color. There is a creamy, rich nuance behind the fresh attack. Apples, melon, banana, root vegetables, cooked rice, cottage cheese. The attack is slightly effervescent and thick. The sweetness of ripe fruit and apple-like acidity extend, followed by the umami of rice and a bitterness that tightens the palate. Pair with white fish or salmon in a vin blanc sauce.
Japanese>English
日本の酒日本の酒
4
日本の酒
Bubbly and oozy. Calm and elegant nose. Red apple, Japanese pear, white peach, lime, Italian parsley, cypress, and sour yogurt. The attack is dry and pleasantly carbonated, with a fine, rich acidity that extends linearly. The accompanying hints of fruity sweetness and minerality create a long aftertaste. In "Kami no Shizuku," Luciano Sandrone's Barolo Cannubi Boschis was described as a statue of a man contemplating the half-lotus, and I think this wine fits the description for sake.
Japanese>English
日本の酒日本の酒
1
日本の酒
Slightly effervescent, cloudy, unpasteurized sake. The first Raku-fu-mai. The parent variety of Dontokko and Gohyakumangoku. It is a rice that produces a light sake, but at first glance, the raw sake reminds one of elements of late rice varieties including Yamadanishiki, which is similar to Koshidanrei. The aroma is dignified and full-bodied. White peach, young banana, lychee, muscat, white dumpling, lime, radish and other root vegetables. The attack is thick and plump fruit, with moderate acidity that is mild compared to the sweetness, but the stimulating acidity becomes more noticeable toward the second half. By that time, it is accompanied by bitterness and umami, leading to a long finish. It would be a good match for pork dishes.
Japanese>English
日本の酒日本の酒
Asukai純米大吟醸
Nyu ShuzoFukui
alt 1
15
日本の酒
Yellowish crystal. Viscosity is slightly strong. The nose is clean, rich and balanced. It has aromas of Japanese pear, melon, lilac, honey, and freshly cooked rice. The attack is rich and cotton candy sweet, with abundant, refreshing acidity that gradually rises to a honey toast flavor. Slight bitterness that lingers and tightens. The balance is not lost at all when served cold or lukewarm, and the pure cleanness has acquired fullness with two years of aging. Very high perfection.
Japanese>English
日本の酒日本の酒
4
日本の酒
Slightly yellow-green. Viscosity is strong. On the first day, it was a rampaging horse, overflowing with aromas, but the day after the bottle was uncorked, it found its balance. The fullness of white peach, lychee, and muscat, with notes of lilac, viscous lime soil, freshly pounded rice cake, and chervil, make for a restrained and elegant finish. The attack is elegantly sweet, like that of wasanbon. The fine acidity, thick texture, rice flavor, and grapefruit-like bitterness are layered three-dimensionally to create a long, low, horizontal aftertaste. A meditative sake.
Japanese>English
日本の酒日本の酒
Koeigikuアナスタシタ
Koeigiku ShuzoSaga
2
日本の酒
Greenish crystal. Viscosity is slightly high. Bubbles are visible and the nose is tight and gorgeous, with green apple, Japanese pear, muscat, lychee, young banana, honeysuckle, green bamboo, cream cheese, and white dumpling. The texture is thick, with a mellow sweetness that is exceeded by a strong and persistent acidity. The lingering finish is also centered around the acidity, with a core presence of creaminess and floral notes. It is easy to see why they named it Anastasia Green.
Japanese>English
1

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