moussy297
Manazuru Sake Brewery, Ono-cho, Fukui Prefecture.
All the sake is handmade in a small brewery.
As the name suggests, this is a refreshing sake to drink when it rains and the atmosphere is gloomy.
Japanese>English
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The schwartziness is not too much.
The gentle acidity goes well with the creaminess of the origami.
Japanese>English
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Ishikawa's Famous Sake: Kikuhime
Kikuhime Yamahai Junmai Tonkiri Genshu is a summer-only sake.
Sake rice is Yamadanishiki from Hyogo Prefecture's special A district.
Polishing ratio 70%. The sake has a high alcohol content of 19% because it is a pure sake.
It has a powerful flavor with a strong acidity that is unique to Kikuhime's Yamahai. The aftertaste is refreshing.
Japanese>English
moussy297
Kirakucho second by Kita Shuzo, Higashiomi City, Shiga Prefecture.
It has a rice polishing ratio of 65% and a strength of 16 degrees.
The label has a strong impact, but the taste is very soothing and easy to drink.
It has a slightly peculiar aftertaste, but is it because it is made with white malted rice?
Japanese>English
moussy297
Shichiken from Yamanashi Meisen brewery in Yamanashi Prefecture.
It is a Junmai Daiginjo Liu Ming.
I bought it at the brewery and kept it in the refrigerator for a long time.
It has the aroma of a Junmai Daiginjo, sweet but firm. It has a gorgeous aroma.
Japanese>English
moussy297
Cool color and label.
Received a feeling of unique sourness from the use of white malted rice. The mouthfeel is somewhat light.
Japanese>English
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Sake rice from Kumamoto Prefecture, Morikuma-san, is used.
It has a strong umami flavor and firm acidity.
Japanese>English
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Koshibuki rice produced in Yahiko Village is used for sake rice.
Characterized by long low-temperature fermentation.
Polishing ratio 65%, 16% alcohol content.
It has a light sweetness and a slightly bitter taste.
Japanese>English
moussy297
A clean, sweet bottle. But it is not too strong. It has a clean aftertaste.
Japanese>English
moussy297
Shikishima Yumesansui Special Junmai Unfiltered Nama-shu
100% Yumesansui rice from Aichi Prefecture is used.
Polishing ratio 60%.
The alcohol content is slightly high at 18%.
The moment it enters the mouth, it has a robust texture, but with sweetness and a touch of astringency.
Japanese>English
moussy297
Kozaemon: The power of rice.
This sake is made from Hidahomare sake produced in Gifu Prefecture.
It has a fresh citrus flavor that brings out the charm of the rice.
Japanese>English
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Tasai Junmai Namaishu
Made with rice from Akita Prefecture's own sake rice, Momota
Rice polishing ratio 70%.
Slightly effervescent when opened. The taste is fruity but a little heavy. The aftertaste is also firm.
Japanese>English
moussy297
Summery, slightly effervescent. It is not sweet, and is easy to drink.
Japanese>English
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Gogaku Junmai Ginjo
Imai Shuzo Brewery in Nagano City, Nagano Prefecture.
Sake rice is Miyamanishiki. The taste is full and delicious.
Japanese>English
moussy297
Hourai Junmai Daiginjo Shirootoko
Polishing ratio 45
Chilled, it goes in smoothly.
It has a slight impression of sweetness.
I tried it with Masu, but it seems to go well with a wine glass.
Japanese>English
moussy297
Seko Shuzo, Koka City, Shiga Prefecture, Japan
Daikouga Aromatic, super-harsh
Made with 70% polished rice and sake rice grown in Shiga Prefecture.
Crisp and dry.
It is best drunk cold at home, but it can also be served warm.
Japanese>English
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Hayashi Honten Junmai-shu Unfiltered Nama-shu Ikkoku
60% Gohyakumangoku, 40% Aichi no Kaori
Rice polishing ratio 70%.
The impact of unfiltered raw sake at the moment of drinking, with a gaseous sensation. Flavor that spreads slowly and sweetly.
Japanese>English
moussy297
Biwako no Kujira Nama Sake
The alcohol content is 20%, so it is heavy, but it has a strong umami flavor and a fruity, gaseous taste.
However, it is so easy to drink that it does not remind you of its high alcohol content.
Japanese>English