yuryur
One of the specially selected Toyama sake drinking contests. It is moderately heavy and has a refreshing aftertaste. The alcohol content is a little high at 18 degrees.
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yuryur
One of the specially selected Toyama sake drinking contests. Sweet and fruity. Good ginjo aroma.
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yuryur
One of the specially selected Toyama sake drinking comparison. It has a robust flavor that can only be obtained from the raw sake. The rice flavor in the aftertaste is good.
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yuryur
My first Toyama sake! I remembered someone drinking Ginban on "Sake Bar Nomad".
It is a crisp Junmai that reminds me of the steepness of Tsurugidake.
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yuryur
Sake for Autumn.
Sake in autumn is hiyaoroshi.
The first hiyaoroshi of the year is Yoshinogawa.
This smooth junmai sake has a light aftertaste. Serve with sashimi of yellowtail, Hiramasa, and octopus.
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yuryur
Light, even though it is junmai.
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yuryur
Well-cooled, crisp junmai. A slight junmai aftertaste spreads in the mouth.
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yuryur
Great price at the store. First time drinking Yaegaki. It is viscous, but the color is clear. It is light but you can taste the firmness of Yamadanishiki.
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yuryur
Made with 100% Kitashizuku, Hokkaido's preferred rice for sake brewing. It has a ginjo aroma and a sticky, viscous but not heavy aftertaste. Ideal as a food sake.
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yuryur
At a corner bar in the neighborhood, we enjoyed tempura and skewers from the shopping street. Hiyayogoroshi, which is unique to this season, was served well chilled. It has just the right richness and aftertaste.
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yuryur
Surprisingly light and dry, easy to drink. It is also delicious with a robust Junmai unfiltered flavor.
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yuryur
Purchased at an event, opened the bottle on the spot instead of taking it home.
It is said to be 19°, but it is easy to drink at room temperature. You don't feel the high alcohol content, so I had to be careful not to drink too much.
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yuryur
It had been a little while since I bought it, so it had separated in the bottle, but I shook it well before opening it.
At first it looked like supernatant, but gradually became a thick cloudy taste. But the taste was not heavy like makgeolli, and it was easy to drink and delicious.
Godo Shusei, a company I have been familiar with for a long time, is now called Oenon?
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yuryur
This is the first sake from Iki Island that I have encountered.
It is made from 100% Aizan rice suitable for sake brewing and brewed with groundwater from Iki Island.
It is delicious with a well-balanced taste. It has a nice light sweetness. Even without any snacks, the sake alone is enough to keep you going.
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yuryur
Shimane Prefecture's booth was at a neighborhood festival, and I bought it there. Sake from a sake brewery in Tsuwano.
It was served on the day of the Ushi (the day of the ox) with an unagi (broiled eel) bento from an eel restaurant. It has a robust junmai flavor that doesn't lose out to the strong flavors of the meal. It is also good heated in winter.
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yuryur
I bought it at a store called "Yugan-no-Sato" in Tawa, Sanuki City, while passing by. It seems to be sold only here (they use their own rice and brew it here, too), and is a very rare sake.
The yeast is very active, and according to the warning, "In some cases, as much as half of the sake may spill over. It can reach the ceiling with great force," so it takes about 20 minutes to fully open the bottle, letting off the gas little by little.
It has a very rice-grain texture, a sweet sake-like mouthfeel, and a strong acidity that seems peculiar, but the more you drink, the more delicious it becomes.
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yuryur
Made from 100% Kagawa rice, Oidemai. It has a sour taste, which is good for drinking in the hot and humid summer. The color of the sake is slightly yellow and it has a thickening effect.
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yuryur
The taste is robust and rough, with a nigori taste. But it has a light aftertaste!
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yuryur
Thick, sweet and rich taste. My favorite taste. It's a nice place to be able to choose this as a small drinking set!
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yuryur
A sake brewery had a stall at a local shrine festival. The brewer recommended "this is good with tama-konnyaku," so I bought it without hesitation.
It has a robust yet refreshing flavor, and it certainly goes well with tamakonnyaku and yakisoba.
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