um
Alcohol content: 14%.
Gin no Yume
Rice polishing ratio: 50
Very fruity aroma.
The main taste is sweetness, which is typical of Kameizumi, but it is also tasty with acidity. No bitterness.
Japanese>English
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um
Alcohol content: 16
Akitsuho
Rice polishing ratio: 65
Comparison of Kaze no Mori (3).
The aroma is subdued.
The taste is in between (1) and (2), and is slightly dry.
Sourness predominates, with a hint of sweetness.
This sake seems to be just right for those who don't like dry sake if it is too refreshing.
Japanese>English
um
Alcohol content: 16%.
Omachi
Rice polishing ratio: 80
Comparison of Kaze no Mori (2).
The aroma is like banana.
The taste is fruity with banana and white peach flavors, and the acidity is dominant.
This is a delicious sake with a complex flavor that is easy to understand.
Japanese>English
um
Alcohol content: 16
Yamada Nishiki
Polishing ratio: 80
Comparison of Kaze no Mori (1).
Slightly alcoholic aroma.
The driest of all the Kaze no Mori sakes drunk that day.
It has a fresh, muscat-like flavor, perfect for a mid-meal drink.
Japanese>English
um
Alcohol content: 17
Miyamanishiki
Polishing ratio: 65
Limited edition of 500 bottles.
The aroma is like muscat and banana.
It is unfiltered, so it is slightly cloudy and yellowish.
The moment it enters the mouth, it is very fruity and sweet, reminiscent of pears, peaches, and bananas.
The aftertaste is dominated by sourness and bitterness.
The drinkability remained the same even when the temperature was changed, and it was interesting to see the various expressions change.
Japanese>English
um
Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:55
Until 2016, the sake was shipped as hiyaoroshi, but the name was changed to akiagari in 2019.
Both refer to sake made from new sake that has been laid down for one summer.
The aroma is a ginjo aroma reminiscent of muscat.
It is a dry sake with a predominance of bitterness and acidity and almost no sweetness.
It also has a touch of alcohol, but that too is typical of dry sake from Kochi. It is a modern sake with umami.
Japanese>English
um
Alcohol content: 14
Yamada Nishiki
Rice polishing ratio: 40
The aroma is subdued, with a hint of ginjo at the back.
There is a momentary sweetness at first, but it quickly disappears. A beautiful dry sake with a bitter aftertaste. A delicious sake that will be liked by those who like dry sake.
After eating octopus with vinegared octopus, the bitterness in the aftertaste is lessened and it becomes even easier to drink.
Japanese>English
um
Alcohol content: 16
Yamadanishiki
Polishing ratio: 50% (Koji rice), 55% (Kake rice)
The aroma is a modest ginjo aroma.
It is very fruity and delicious without bitterness.
I like this sake because it is rich in sweetness.
Japanese>English
um
Alcohol content: 16% to 17
Gohyakumangoku
Rice polishing ratio: 60
Although it is said to be "orikarami", there is almost no orikarami and the sake is clear.
It is a fruity but dry sake with a moderate sweetness.
It also has a firm attack, which is typical of the original sake.
Japanese>English
um
Alcohol content: 16
Rice used: Undisclosed, Brewer's alcohol
Rice Polishing Ratio: 60% (Koji rice), 66% (Kake rice)
Although it is a honjozo, it has a ginjo-like aroma.
The aroma and taste are fruity, with an abundance of sweet and sour.
It has a bitter aftertaste, so you will never get tired of drinking it.
It is a very cost-effective sake.
Japanese>English
um
Alcohol content: 19
Rohafu, rice shochu (oak barrel aged "Hi-no-Tori"), sake (aged for more than 10 years "Takacho")
Rice polishing ratio: undisclosed
This is the third of three sake products made to commemorate the 25th anniversary of Kaze no Mori.
The first to use the "Mizuhata" method of brewing in a jar for the sake mother.
Firebird" rice shochu aged in oak barrels for more than 10 years
Takacho," an old syochu liqueur matured for more than 10 years.
These three elements are incorporated into a sake named Triple Sake.
Kaze no Mori gave the impression of being dominated by acidity, but this one is sweeter and has a cotton candy-like nuance.
It has no bitterness and is so clean and easy to drink that it is hard to believe that it is 19 degrees Celsius. It has a strange taste that is both like a noble sake and an old sake, but it is delicious.
Japanese>English
ma-ki-
Good evening, Mr. Um!
I drank half of this and let the rest sit for a while. It's a very strange but tasty sake with a strong but easy to drink taste 😋.
Japanese>English
um
Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:40
This is a limited distribution sake of Shinmasa for Akita Prefecture.
It is registered as one of the Shinmasa brands because the registration is likely to be buried under "Sato Ubei".
Ubei Sato is the name assumed by the head of the Shinmasa Brewery.
The taste is typical of Shinsei, with a predominant acidity.
It has the same alcohol content as the No. 6 series, and the fruity taste is still the same, making it very clean and easy to drink.
It was a valuable experience.
Japanese>English
um
Alcohol content: 15.5%.
Aizan
Rice polishing ratio: 50
Rich ginjo aroma.
The acidity is predominant but well balanced, and the rich umami flavor characteristic of Aizan is very delicious.
Japanese>English
ma-ki-
Good evening, um!
Asahi Taka to Jikin-sama - you know a good store with a great lineup 😍.
Aizan by Jikin is delicious 😋.
I wish I could drink it again 🤤.
Japanese>English
um
Alcohol content: 15
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio: 55
This is the second Asahitaka registered.
The color is slightly yellowish.
There is not much sweetness, and bitterness and acidity predominate.
It is dry but fruity and delicious.
As always, Asahitaka overturns the image one has of honjozo sake.
Japanese>English
um
Alcohol content: 15
Yamadanishiki
Polishing ratio: 50
Comparison of Denshogiku.
See the previous post for an explanation of Denshogiku.
This one is more carbonated. It is more carbonated than Densho-Kiku, but still has a slight effervescence.
The flavor trends are similar, but the orikomi (a sweetness) gives this one a more umami-dominant flavor and a longer aftertaste. Both are easy to drink and delicious.
Japanese>English
um
Alcohol content: 15
Yamadanishiki
Polishing ratio: 50
Densho-chrysanthemum is an autumn chrysanthemum that is usually grown from summer to autumn, but is grown under electric lighting to adjust the time of shipment.
The name "Densho-Chrysanthemum" was chosen with the hope of "illuminating the long autumn nights of the drinkers like the light of Densho-Chrysanthemum".
The taste is dominated by acidity with a hint of sweetness. Slightly effervescent.
Although it is a pure sake, it does not have a heavy sake flavor, and is relatively easy to drink and delicious.
Japanese>English
um
Alcohol content: 13%.
HOMASA
Rice polishing ratio: undisclosed
On this day, we were able to compare sakes.
Roku-no-brew" refers to sake brewed under the six regulations shown below.
The more "Roku-no-brew" there are, the rarer the sake becomes.
Hozu: Hozu produced in the Kikuchi River basin
Nou-nou brewing
Wooden Oke Brewing
No fertilizer
No fertilizers, No pesticides
No yeast added
There was a slight lactic acidity drink feeling and a little bit of thickening.
The sake-producing regions not only differ in their sake rice, but they all have their own unique characteristics and are delicious.
Japanese>English
um
Alcohol content: 13%.
Koko
Rice polishing ratio:undisclosed
Four Nozomi means sake brewed under the four regulations listed below.
The higher the number of "Nozomai", the rarer the sake.
Kako from the Kikuchi River basin
Noukouzake is brewed using the traditional sake brewing method.
Wooden vat brewing
No fertilizer
It has a strong carbonation, like a sour.
The sweetness is weak, and the acidity and bitterness predominate.
Japanese>English
um
Alcohol content: 15
Miyamanishiki
Polishing ratio: 59
I finally had a chance to drink Sogape, which I had wanted to drink for a long time.
The aroma is similar to that of ginjo.
The taste is between that of sake and wine, with a predominance of bitterness and acidity.
Incidentally, like wine, it was 750 ml, so it was the same as a bottle of wine.
Japanese>English
um
Alcohol content: 12
Ingredient Rice: Undisclosed, Hops
Rice Polishing Ratio: 60% (Koji rice), 66% (Kake rice)
Fresh hops boiled at low temperature were added, which makes it a craft saké in its genre.
The aroma is strongly hoppy.
Taste is like lychee and grapefruit.
In general, it has a beautiful acidity, almost no sweetness and bitterness, and is a clear, watery drink, but it also has a strong hop nuance, which is very new.
I loved it as a food wine.
Japanese>English