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refreshing Ginjo
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Stable Shinsei Lapidus
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I like Mimuro Sugi these days. It tastes better when the package is opened for a while.
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Stable Nabeshima Tokujunmai, Yamada Nishiki from Hyogo special A district.
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Daiginjo made from Yumesasara, a Tochigi sake rice
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This is my first Saga Koei Kiku. It's a refreshing and strong Ginjo aroma type, similar to Matsutoto and Senkou, which I like.
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Tamura is a daiginjo from Tamura Shuzo, a sake brewery in Tokyo.
It has a well-balanced taste of umami, acidity and spiciness.
It is a perfect sake for a meal.
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Kido's spring limited edition sake, still outstandingly drinkable and cosmopolitan. The label is also beautiful, so I recommend it to women.
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Junmai Daiginjo by Tamanomitsu at Seijo Ishii.
It is described as dry, but after opening it for a few days, it rounds up and becomes a little sweet.
It's still a bit low compared to other popular brands.
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This is Mitsui no Kotobuki in my favorite Sladan jacket.
It's a dry sake, perfect for a mid-meal drink, and goes well with fish that has a strong flavor.
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As the image of the original Ginjo type, the aroma and the mellowness are good.
However, it is good and bad as the standard taste.
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At a liquor store near Ikaho Onsen town.
It has a gorgeous aroma reminiscent of white wine and the delicious taste of Yamadanishiki, recommended to drink in a wine glass. It's quite good.
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I've had my eye on this Junmai from Tanaka Rokugo of Fukuoka's Shiraito Shuzo.
It has a fruity aroma after opening the package, a very smooth mouthfeel, a good amount of sweetness from the rice, and a moderate acidity.
It's a great sake that goes well with any meal and can be drunk as is.
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Tsururei is a famous sake from Niigata. You can feel the sweetness of the rice and the deep flavor in the dryness that is typical of Niigata with Gohyakumari. Niigata's sake is very deep.
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This is the first Mutsu Hassen, Special Junmai Origarami for home drinking.
Just after opening the package, it is slightly fizzy and fruity, very easy to drink, recommended for women.
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This is a limited edition bottle of Sake Mirai, developed by Takagi Shuzo of Jyushiro, made by the Ikaramoto method. It has a wonderful ginjo aroma and the mellow taste of the nascent yeast mash, but with a clean aftertaste.
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Tsuchida Sake Brewery in Gunma, Japan, is a sake brewery that uses Asahi no Yume as its sake rice. I like this one, too, which is made using the native-production method and has exquisite acidity.
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This is Hououmita's standard unfiltered Junmai Ginjo. Has the ginjo aroma become a little calmer than before?
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