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The rabbit label on the September brand is from the Funasaka Sake Brewery in Gifu. It has a clear taste like a Gifu sake, and will go well with the tsukimi (moon-viewing) dishes that abound at this time of the year!
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This month's Cland comes from the Yoshikubo Sake Brewery in Ibaraki, which makes a sake exclusively for mackerel. The taste is quite stoic and peculiar, and as recommended in the pamphlet, it is best served with sashimi and soba noodles.
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This month's Grand is from Nasu Kogen. It is rich but spicy, so it is best served cold. It is best to drink it with salty vegetables, leaving the flavor to the sake. It seems to go well with spicy cucumbers.
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Contrary to its stylish name, it is hard-edged. It has a rich, but not lingering taste. When you drink it, you may want a little saltiness.
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Named after Momotaro of Okayama, this sake has a somewhat pale and peculiar aftertaste that reminds one of an old story, and is certainly enjoyable to drink. It is generally refreshing, but it is best paired with dishes that have a strong umami flavor, such as sweet sauce, rather than simply seasoned dishes.
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Sake made from Tokyo-grown rice by Ishikawa Shuzo. It is mellow and has a slightly astringent taste. Since it has a light assertiveness, it would be good with simply seasoned cold tofu and pickles with soy sauce drizzled on top.
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The mouthfeel is generally clean and easy to drink with a misty mouthfeel.
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This month's Grand is from a brewery in the town of Arita, Saga Prefecture. It has a refreshing honey taste like sweetened water pear, and is easy to drink, either enjoyed on its own like a sparkling wine or with simple side dishes.
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It is clear but easy to drink, sweet like syrup.
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Junmai Daiginjo with a peculiar flavor from Yamaguchi Prefecture, read as "dessai". Goes well with garlic dumplings.
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Contrary to the image of the name, it has a slightly peculiar taste reminiscent of old sake. It is good to pair it with spicy miso paste and green onions to enjoy the mutual assertion of the two.
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It has a sweet flavor that spreads and draws out as if a warmth is being transmitted through the body. It has an interesting taste that is not peculiar, although it has a bit of an "aji" taste.
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This month's Kurando is a junmai ginjo from Gifu. It has a twangy bounce in its clarity. The booklet recommends pairing it with seafood, but I would like to enjoy it with something simple like grilled river fish or vegetable sticks to enjoy the clear, river-like atmosphere.
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If you think of it as the upper reaches of the Tone River system, as the name implies, it is interesting to drink it, and while it is clear, you can also taste the feeling of that flavor when it reaches Ibaraki.
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While thinking of the sound of the name "Houou Seitoku", I certainly feel a bit of glamour and old sake-like habit. It would be intoxicating if enjoyed quietly with local cuisine.
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The taste of sake is clear, yet spreads slowly like wild vegetables.
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The honey-like sweetness spreads after being moistened. It seems to go well with green onion and salt snacks.
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