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Alcohol content: 16
Yamada Nishiki
Rice polishing ratio: 55
Hououmida is made with wine yeast.
The ginjo aroma is well pronounced.
The taste is clean and dry, with no wineiness. A delicious sake with no cloying taste.
Japanese>English
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Alcohol content: 16
Ginga
Rice polishing ratio: 60
A limited Halloween version of Akabu.
The taste is sweet and sour, reminiscent of Shinmasa. It has no bitterness or other unpleasant tastes, and the aftertaste is not that long, so it is a delicious sake that you can drink without getting tired of it.
Japanese>English
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Alcohol content: 15
Yamadaho
Rice polishing ratio: 60
This is one of the Nabeshima Classic series.
The taste is dry with a predominant acidity. It is not only refreshing but also fruity, and all Nabeshima wines are delicious.
Japanese>English
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Alcohol content: 13%.
Yamada Nishiki
Rice polishing ratio: undisclosed
Shichi-no-no-kozo refers to sake brewed under the seven regulations listed below.
The higher the number of "No-No-Brew", the rarer the sake.
Yamadanishiki produced in the Kikuchi River basin
Raw yeast yeast yeast
Wooden vat brewing
No fertilizer
No fertilizers
No yeast added
Old Brewing Method Booklet
The aroma was muscat-like but mild.
The carbonation was strong due to the mouth opening.
Strong carbonation often makes the beer seem more refreshing, but it was sweet and slightly sweet.
This was delicious.
Japanese>English
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Alcohol content: 17
Rice used:Undisclosed
Rice polishing ratio:60
The aroma is not so strong, and the taste is clean, with a predominance of bitterness and acidity, making it a good match for sweet boiled dishes.
Japanese>English
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Alcohol content: 16
Yamada Nishiki
Polishing ratio: 45
This is an autumn limited version.
The aroma and taste are fruity, as is typical of Toyo Bijin.
The sweetness is a little less than that of Jyundo Ittou or Junmai Ginjo 50, but the balance of sweetness and acidity is good.
It was a delicious sake.
Japanese>English
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Alcohol content: 15%.
Kenaiyama
Rice polishing ratio: 50
Junmai Daiginjo-shu by Sono Kangiku, one of my favorite brands.
I have only seen Kenaiyama at Sharaku. It is a rare sake rice.
The main flavors are sweetness, rice flavor, and acidity.
The aftertaste is refreshing and very tasty.
Japanese>English
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Alcohol content: 15
Kinmon Nishiki
Rice polishing ratio: 55
This is the first sake made from Kinmon-nishiki rice.
It has a grape-like aroma.
It has a good balance of rice-derived umami, sweetness, and acidity. It is a delicious sake with a robust flavor.
Japanese>English
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Alcohol content: 16
Gohyakumangoku, Yamadanishiki
Rice polishing ratio: 58
From the moment it is poured, bubbles appear in the glass, and there is a gaseous sensation.
It has a juicy sweetness like white peaches, but the gaseous sensation refreshes the palate.
Japanese>English
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Alcohol content: 14
Rice used: Undisclosed
Rice Polishing Ratio: 60% (Koji rice), 70% (Kake rice)
The aroma is citrusy, with hints of grapefruit.
The sweetness and acidity are pleasant, and the finish is slightly bitter, so you can drink it without getting bored.
It is a refreshing sake that does not linger on the palate too long, but cuts cleanly through, making it suitable for summer drinking.
Japanese>English
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Alcohol content: 16%.
Akita Sake Komachi
Rice polishing ratio: 50
Fruity ginjo aroma like melon and pineapple.
Sweet and fruity at the same time.
It was a delicious sake with a touch of bitterness at the end.
Japanese>English
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Alcohol content: 15
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio:undisclosed
The aroma and taste are surprisingly yogurt-like.
It was an interesting sake with a sweetness derived from the rice.
Japanese>English
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Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:60
Saku's restaurant-only sake.
It has an apple-like ginjo aroma.
Fruity and sweet, but also has a strong umami of rice.
This was delicious.
Japanese>English
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Alcohol content: 14.5%.
Gohyakumangoku
Rice polishing ratio: undisclosed
This sake won the SAKE COMPETITION 2025 Silver Award in the Junmai Ginjo category.
The aroma is quite fruity, like that of rumney or muscat.
In the mouth, there is a slight sweetness, but the acidity is predominant and there is a slight bitterness in the aftertaste. It has a surprisingly strong flavor.
Slightly dry and delicious.
Japanese>English
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Alcohol content: 13%.
Domaine Sakura Kame-no-o
Rice polishing ratio:undisclosed
I finally drank a bottle that I bought at the Hasegawa Sake Shop in Tokyo Station around GW.
It is very carbonated and quite dry, like sparkling wine.
It is a perfect toast on a hot day.
Japanese>English
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Alcohol content: 13
Akaban Omachi: 55%, other sake rice: 45
Polishing ratio: 60% (Koji rice), 66% (Kake rice)
This is a hanpukai sake from Masuruya Sake Brewery.
It is a junmai-shu, which is rare among the Masamune Instruments.
The aroma is similar to muscat.
The first taste is sweet and acidic, but it is crisp and dry.
There is a slight alcohol taste in the aftertaste, but it is not bothersome. In general, the taste is smooth and delicious.
Japanese>English
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Alcohol content: 13
Banshu-Aiyama: 80%, other sake rice: 20%.
Rice polishing ratio: 50
At an izakaya in Ikebukuro.
It has a gorgeous ginjo aroma.
The taste is umami and fruity, typical of Aizan.
It has a sweetness with a bitter aftertaste.
Japanese>English
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Alcohol content: 17
Kakehashi
Rice polishing ratio: 55
The aroma does not stand out much.
It is a clear, dry sake with a slightly acidic flavor, but in a good sense, it has no distinctive characteristics.
It has a strong alcohol taste, as is typical of the original sake, so it will appeal to those who like it.
Japanese>English
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Alcohol content: 15% to 16
Yamadanishiki, Tosa Nishiki
Polishing ratio: 70
The aroma and mouthfeel are gorgeous, but the aftertaste is clean and dry with some bitterness.
Overall, it is as smooth as water.
It would be a good pairing with seafood dishes.
Japanese>English
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Alcohol content: 15
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio:undisclosed
The color is yellowish like a barrel sake.
It has a pleasant cedar aroma from the barrel.
The taste is clean and dry with few peculiarities.
Japanese>English