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It has a firm, strong umami and acidity, a slight fruity and sweet taste, and an aftertaste that is also umami and acidic, with an overall sense of volume.
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After the refreshing taste, the umami of the sake comes rushing in.
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Rice: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio: 55
Sake degree: +2.8
Acidity: 1.4
Yeast used: Association 1801 + kkkS
Alcohol content: 17
It has a fruity sweetness, sourness and umami. A moderate astringency. Refreshing aftertaste.
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All the rice used is Koshihikari produced in Tango
Fruity, muscat aroma, mild sweetness like a mixture of apple and orange, and rice flavor. The acidity is refreshing, with a slight bitterness in the aftertaste that finishes off the taste.
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Yumesansui 60% polished rice produced in Aichi Prefecture
It has a little sweetness, strong but refreshing acidity and umami, and a light alcohol content, making it easy to drink during hot summer weather.
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Rice polishing ratio 59% Miyamanishiki from Nagano
Alcohol 15%.
Sake degree +2.0
Acidity 1.7
Amino acidity 0.9
One time fire-quenching
This sake has a refreshing umami flavor and a crisp dry taste, suitable for summer sake.
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After bottling, the bottle was stored in the warehouse for about six months, and the super carbon dioxide gas was locked up due to fermentation in the bottle. So we gently opened the bottle and enjoyed the beautiful sight of bubbles rising from the bottom of the bottle, the blue color of the bottle and the white of the yeast.
The taste was fresh and bubbly, with a refreshing acidity and sweetness. It was very easy to drink, and I was able to gobble it up.
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In 2023, a former IT industry veteran will take over the business of Yamazan Brewery and restart the brewery in 2023 with a new master brewer and new brewing facilities.
It has a light sweetness, mild and strong umami, and a slight sourness on the back end, with little aroma.
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Piquant, fresh, firm flavor and acidity.
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First experience with Miyazaki sake.
Clear, light sweetness and acidity.
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Ingredients (Koji rice): 20% Yamadanishiki (Kake rice): 80% pesticide-free Asahi rice
Alcohol: 14% abv.
It is a low-alcohol sake made from the original sake brewing process.
It is light, refreshing and easy to drink.
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玉旭五臓六腑に染み渡る純米酒
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Rice: Gohyakumangoku produced in Toyama
Polishing ratio 65
Yeast used: Kyokai 901
Alcohol percentage 15
Sake degree +1 to +3
Acidity 1.8
Light, refreshing and dry
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imayotsukasaIMA 牡蠣のための日本酒
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Rice：Gohyakumangoku
Rice polishing ratio: 65
Alcohol percentage: 12
Sake degree: -7
Acidity: 3.6
It has a strong sweetness and moderate acidity.
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Isojimanしぼりたて本醸造 生貯蔵
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Clear and refreshing taste
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Mellow taste with a pronounced sweetness of ripe fruit
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Fizzy, fresh, fruity and pleasantly sweet and sour.
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Gin no Sei from Akita 74
Yamadanishiki from Hyogo Prefecture 26
Rice polishing ratio: 45
Yeast: In-house yeast
Alcohol content: 16%.
Sake meter: +1.0
Acidity: 1.6
Amino acidity: 1.2
Once-fired unpasteurized sake
We immediately bought it because it is a limited edition sake only available twice a year, in April and October.
It has a refreshing sweetness and umami, mild acidity and bitterness, and a plump taste.
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It is brewed with the image of a melon, and the "3.33" comes from the "3" in the three-stage brewing process and the fact that the rice used for the fourth stage of brewing is 1/3 (0.33) of the normal amount.
It has a gassy, fresh, fruity sweetness and acidity.
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Rice used: 100% Yamae-Nishiki
Rice polishing ratio: 58
Alcohol content: 15.5
The sweetness-amami is followed by sweetness-acidity.
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