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私と日本酒と鈴と私と日本酒と鈴と

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Aramasa
12(8.51%)
Matsunotsukasa
11(7.8%)
Koeigiku
9(6.38%)
Hanaabi
8(5.67%)
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7(4.96%)

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The origins of the sake you've drunk are colored on the map.
Akita
26(8.64%)
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18(5.98%)
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17(5.65%)
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16(5.32%)
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15(4.98%)

Timeline

私と日本酒と鈴と私と日本酒と鈴と
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WAKANAMI Junmai Ginjo Yamadanishiki (H30BY) Clear minerality with a gorgeous aroma at the bottom. It is hard to believe it is H30BY (excuse me?). Clear mouthfeel. It has an elegant aroma of white peaches and a strong mineral aftertaste with a firm finish. Because of the strong mineral taste, it can be mistaken for a low-alcohol beer with a strong water content. I like it better when it's a little warmer than when it's just been taken out of the refrigerator because it has a better balance of aroma and flavor. Waka-Nami is now recognized as a brewery that can consistently produce excellent sake!
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Kawanakajima Genmai Junmai Ginjo Unfiltered Raw Sake (Miyamanishiki) It has a clear aroma of apples and pears. When you drink it, you can still feel the gorgeous aroma of apples and the rich sweetness, and the bitterness at the end, which is probably because it is made from Miyamanishiki. It is a popular sake now.
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WAKANAMI TYPE-FY2 Fukuoka dream yeast No.2 Alcohol content 13%. A peach-like sweetness at the bottom of the clearness. Clear mouthfeel with a slight fizziness. After the sourness and the mellow peach sweetness from the minerals, you can feel the firm acidity again and it refreshes. When the temperature approaches room temperature, the sourness becomes more moderate, and you can feel the gorgeousness and sweetness of the peach. It's a clean hit after a long time because there have been a lot of low alcohol sakes lately.
Japanese>English
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Hanayo-Yasumi Junmai Daiginjo Unfiltered Raw Ginshu Ginpu It has a super sweet and sour capronic acid aroma that you can feel even more due to the gap between the two. In the mouth, there is a pineapple sweet and sour feeling that is typical of Hanayo-yoku, but there is also a clear bitterness, so I wonder how it will be received by the general public. There is also a bit of sweetness and heaviness, so there are some points for improvement in terms of balance.
Japanese>English
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Ginjo Genshu Kachiwari Mansaku It has a dignified, well-rounded, and gorgeous aroma that is typical of aluzoe. When you drink it, it has a clear mouthfeel, and the sweetness and delicious aroma spreads slowly with the alcohol feeling. Even if you drink it cold, you will not feel the 19% alcohol content at all. It is said to be enjoyed on the rocks, but I think it can be enjoyed with chilled cold sake... it's a bit half-hearted on the rocks.
Japanese>English
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Shinsei 2020 Special Hanpukai Pop label version reprint Momoyamayu It has a rather strong ginjo aroma for a Shinsei. You can feel the gentle gorgeousness typical of Shinsei from the rising aroma. When you drink it, you get the impression that it has a moderate foaming sensation and a strong flavor among Shinsei. The sourness is moderate, so you may feel so. I am impressed that the taste is so different even if it is the same Rokugo Shokuban.
Japanese>English
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Tasake Micro Bubble Raw A refreshing, unobtrusive ginjo aroma comes through. When you drink it, you will be surprised by the carbonation. However, the ginjo aroma runs over from the mouth to the nose, and it ends refreshingly. Although my memory is vague, it didn't have a sticky sweetness compared to Mio, and felt lighter. But the alcohol content is 15 degrees, really?
Japanese>English
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Shinsei 2020 Special Hanpukai Slight secondary fermentation revenge version Heki Toeru The aroma is the gentle feeling of the Shinsei and the Ikkan. It's not strong, but it's firm and has sweet and sour taste of white grapes. The impression is the middle of the Shinsei and more gorgeous.
Japanese>English
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Matsu no Tsukasa Limited Junmai Daiginjo Aizan Refreshing fruitiness and an elegant upright aroma with a mineral feel. When you drink it, there is no unpleasant attack at all, and the sweet flavor typical of Aizan is combined with acidity and pleasant bitterness to break it up. The mellow flavor typical of Aizan is not overpowered by the refreshing mineral sharpness of Matsu no Tsukasa, creating a well-balanced and outstanding taste. A fine food sake, here it is!
Japanese>English
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Takihann Junmai Daiginjo The aroma is clear (almost nothing) and classic Junmai Daiginjo. When you drink it, it has a smooth entry and a firm sweetness at the end, and at the same time, it leaves with an aroma and a sharp alcohol feeling. It has a classic taste of the Jyusyodai type among the sake that is popular now. But I like it.
Japanese>English
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Shinsei Hanpukai 2021 Consideration of the condition of secondary fermentation (sparkling) of ding fermented sake in the bottle / No.6 MS-type You can feel the gentle sweetness and deliciousness of rice, which is typical of Shinsei. When you drink it, you can feel the bubbles as the name suggests and the sweet and sour taste of No.6 live together. I don't mean to be rude, but I think I would like a little more flavor to match the carbonation. But I am convinced that this is the best sparkling sake.
Japanese>English
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Shinsei Hanpukai 2021 Examination of conditions for applying Resurrection method to Ding-fermented Sake / No.6 M-type You can almost not feel the rising aroma? When you drink it, you can feel the refreshing aroma of white grape, Muscat type and sweet and sour taste from the clear mouth. It has a more legitimate feeling of Shinsei than the first volume, but it is also more sweet and sour.
Japanese>English
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Shinsei Hanpukai 2021 Application of Resurrection Method in Low Refined Sake / No.6 T-type The aroma is very clear. When you drink it, you feel the clearness like mineral water with the sourness of Shinsei and a little bitterness at the end, but it is also connected to the tightness.
Japanese>English
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Shinsei Hanpukai 2021 Application of the Resurrection method to oak barrel-stored sake brewed in wooden buckets/No.6 F-type The aroma is mild. When you drink it, you can feel the sourness typical of Shinsei and the unique aroma of the wooden barrel is added slightly. I want to be able to understand this difference.
Japanese>English
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Shinsei Hanpukai 2018 Junmai 96%. The aroma is gentle, but you can feel the flavor and sweetness of the rice. It's a high quality sake with a solid rice flavor, sweetness, a little bit of peculiarity, and a beautiful mouthfeel. I have an image that the popular low-polish sake has a beautiful taste that is not typical of low-polish sake, but I think the complex taste of low-polish sake is well expressed (although I don't know).
Japanese>English
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Hanayoake Junmai Daiginjo Sake Musashi Fresh top aroma of pineapple typical of Hanayo-yoku. When you drink it, it has a fresh aroma and a rich sweetness, but it also has a bitterness that I think is different from other sake rice, giving a good impression of the sharpness of the sweetness. The staff said it was their favorite of all the Hanayo-yoku, and I think I understand.
Japanese>English
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Shinsei Hanpukai 2018 Ki-oke-jikomi Genroku Sake Wooden bucket? Aged? The color is yellowish. The aroma is a classic sake aroma. When you drink it, you will taste the sourness typical of Shinsei, and then the peculiar taste of the combination of wooden bucket and aging. When it gets close to room temperature, the sourness and the peculiarity are harmonized and it tastes really good! This is suitable for room temperature... isn't it?
Japanese>English
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