moussy297
Sentori Snowman.
A fizzy feeling when you open it.
Strong acidity amidst the schwash. Generally sweet and sour, but the finish is dry.
Japanese>English
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moussy297
Shoka Shiki Shuzo, Shiga Prefecture, Japan.
Junmai Daiginjo spec with 50% polished rice.
Yamadanishiki from Shiga and Hyogo prefectures.
The aroma is complex, with characteristic sweetness and acidity due to the sake's raw yeast production, but the sweetness comes at the moment of drinking, and the aftertaste is short and sharp.
Japanese>English
moussy297
In Nara, Japan.
I'm not going to rise to the occasion, but w
Japanese>English
moussy297
奈良にて。
moussy297
Okazaki Sake Brewery, Ueda City, Nagano Prefecture.
Sake rice is locally grown Yamae-Nishiki from Ueda.
Junmai Ginjo with a rice polishing ratio of 55%.
Slightly gassy when opened.
Fruity taste in the mouth.
This sake is so beautiful that it is hard to believe it is from Nagano Prefecture.
Japanese>English
moussy297
Sasai Sake Brewery in Matsumoto City, Nagano Prefecture.
Rice, water, and people are all grown in Matsumoto for this limited edition sake.
The rice is 100% Nagano grown Hitogochi.
Polishing ratio 55%. The alcohol content is 15%.
Brewed with a Yamahai Sake Mother that uses natural lactic acid bacteria instead of commercially available lactic acid during the brewing process.
The mouthfeel is a bit thick, but the taste is mild. The acidity is a little high.
Japanese>English
moussy297
Lifen from Gifu Prefecture.
It is 55% polished rice made from "Hidahomare", Gifu Prefecture's preferred rice for sake brewing.
Pair this freshly squeezed, unpasteurized sake chilled with sashimi.
It has a freshness, but the umami of the rice is well expressed and seems to be a good match with fish.
Japanese>English
moussy297
Morishima Sake Brewery in Hitachi City, Ibaraki Prefecture.
Although Morishima is well known.
It is made from 100% Yamadanishiki, with a rice polishing ratio of 65%.
It is a dry honjozo with a sake degree of +10.
We enjoyed it cold, and it had a clear, sharp taste without the peculiarities of a honjozo.
Japanese>English
moussy297
Daishinshu - from Matsumoto City, Nagano Prefecture.
Nagano sake rice used.
The taste is slightly dry. The moment you put it in your mouth, you will feel a slight tingling in your mouth. As the temperature rises, the aroma becomes fuller.
The overall taste is fresh and crisp.
Japanese>English
moussy297
Kikuhime Hiyoshi Oroshi, a famous sake from Ishikawa Prefecture.
First, it was served cold.
Unlike other Kikuhime sake, it is light and fresh with a lingering banana aroma.
I would like to try it at room temperature and then warmed.
Japanese>English
moussy297
Myoko Shuzo, Myoko City, Niigata Prefecture.
Junmai Ginjo-shu made from Joetsu-produced sake rice, Mizuhono-shine, which was created in 2011.
It has a strong, gentle aroma of rice and a light, refreshing taste that is typical of Niigata.
Japanese>English
moussy297
Kiminoi Sake Brewery, Myoko City, Niigata Prefecture.
This is a local sake from Myoko City, a region of Niigata with heavy snowfall.
Sake with a rice polishing ratio of 65% at 17 degrees Celsius.
There is some lees because it has been chilled and laid down for about two years at home.
The slightly yellow color of the sake is a combination of the freshness of the freshly squeezed sake and the punch of the original sake, and it has a smooth texture.
Japanese>English
moussy297
Shichiken is a famous sake from Yamanashi Prefecture.
Shichiken's Shichikenjin series is a limited edition sake from the brewery.
Shichiken has a gorgeous image, but it has a slightly dry taste with a refreshing aftertaste.
Japanese>English
moussy297
This is a limited edition sake from the Watanabe Shuzo Brewery, well-known for its Hourai sake, for this year's Kura Matsuri held in March.
Junmai Daiginjo-namaishu with a rice polishing ratio of 45%.
Anyway, it is fruity.
Japanese>English
moussy297
Kitajima Sake Brewery, Konan City, Shiga Prefecture.
This nigori sake is only available in winter.
The name is charming, as it is meant to be heated.
The taste is dry and sweet because it is nigori. The sake has a sake strength of +11.
Japanese>English
moussy297
Gifu City, Gifu Prefecture Nippon Izumi Sake Brewery.
The mash is fermented at low temperature and slowly pressed in a traditional wooden vat.
It is not flashy at all.
It is just mild.
The acidity is relatively firm.
Japanese>English
moussy297
Hanzo" Ota Sake Brewery Company, Iga City, Mie Prefecture
Sake rice produced in Mie Prefecture Kami-no-ho
Koji produced in Mie Prefecture MK3
Polishing ratio 50%.
Slightly sweet ginjo aroma unique to junmai daiginjo. The sweetness is gentle rather than floral.
Recommended to be served chilled with a glass of wine, but the taste of rice is enhanced by serving it at room temperature or warmed.
Japanese>English
moussy297
Iinuma Honke, Sakasai-cho, Chiba Prefecture
Shasai no Dawn Junmai Daiginjo
50% polished rice produced in Chiba Prefecture.
The freshness of the sake. The fruity taste is as expected of a junmai daiginjo. No gassiness.
The plump flavor is the best.
Japanese>English
moussy297
Okaya City, Nagano Prefecture Toyoshimaya
100% Nagano sake rice, 59% polished rice.
The sake is unfiltered and unpasteurized at 16% alcohol by volume.
There is a slight effervescence when the bottle is opened.
The acidity is strong, and at first there is an impression of bitterness, but when you drink it, the sweetness and umami come in easily later.
Personally, I felt more sweetness and umami on the second day after opening.
Japanese>English