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Alcohol content: 16
Kitashizuku
Rice polishing ratio: 60
At a sake bar in Tokyo.
It has a generally clean and dry taste, but fruity acidity and umami come through the moment you put it in your mouth.
Suitable as a mid-meal sake.
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Alcohol content: 16
Rice used:Undisclosed
Rice polishing ratio:60
At a sake bar in Tokyo.
The mouthfeel is refreshing.
The rice flavor and fruity taste are gorgeous, but the aftertaste is dry and sharp. It also has a slight carbonation, making it suitable for toasts and other occasions when you want something refreshing. Delicious.
Japanese>English
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Alcohol content: 14.1%.
Kame-no-o
Rice Polishing Ratio: 50% (Koji rice), 60% (Kake rice)
At a sake bar in Tokyo.
One of the sake available for an extra charge.
This is from the 2018 hanpukai, so it is likely to have become smoother over time than it was when it was distributed.
The taste is sweet and the mouthfeel is very smooth and refreshing. It has almost no acidity, which is a characteristic of Niimasa, to the point where you would think it was a kijoshu. It is not labeled as a "kijoshu," but rather a "kijoshu" sake.
It was not labeled as a kijoshu, and I could not understand why it was called kijo junmai-shu.
I will ask the waiter next time I see it.
Japanese>English
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Alcohol content: 15
Akita Sake Komachi
Rice polishing ratio: 35
At a corner bar of Hasegawa Sake Shop in Tokyo Station.
Smooth ginjo aroma with a hint of alcohol in the back.
Very smooth on the palate. It is dry with little sweetness. The acidity is predominant, but not to the point of being sour.
The bitterness in the aftertaste finishes the whole experience.
It is rare to find such a dry sake that has been polished to 35%. It is a great food sake and goes well with all kinds of Japanese food such as simmered, deep-fried, and sashimi dishes.
This is a delicious sake that shows its true value not as a stand-alone sake, but when paired with food.
Japanese>English
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Alcohol content: 14%.
Aizan
Rice polishing ratio:undisclosed
At the corner of Hasegawa Sake Shop in Tokyo Station.
The aroma is muscat and green apple-like.
Almost clear, but with a slight yellow tinge.
In the mouth, the sweetness is quickly followed by sourness and the umami from Aizan.
The freshly opened bottle gave off a slight gassy sensation on the tip of the tongue.
The aftertaste is sour and bitter in the back of the throat.
Since it was a corner bar, there were not many dishes, but this was a delicious sake that I would like to enjoy with a variety of dishes.
Japanese>English
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Alcohol content: 16
Echigo Gohyakumangoku
Rice polishing ratio: 48
Perhaps due to the color of the label, it has a pineapple aroma, which is a characteristic of Kahayotsu, but it also has a melon-like aroma.
The taste is a firm, sweet and umami type of flavor. The aftertaste is dryer than the pineapple juice flavor of other Huayouyosu wines, with a noticeable bitterness.
It has a clean aftertaste that is designed to be paired with food, which I like.
I have had the opportunity to drink a variety of Huayouyasutake, and I like them all.
Japanese>English
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Alcohol content: 14% to 15
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio: 60
The aroma itself is fruity.
It has a clean, light dry taste, partly due to the fact that it is alky.
As it is not enough on its own, it would be suitable for evening drinking with oden or other gentle dishes.
Japanese>English
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Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:65
This sake claims to be organic.
It has a yellowish hue and a relatively light flavor. For those who drink sake in the evening, it may be good with food.
Japanese>English
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Alcohol content: 16
Yamada Nishiki
Rice polishing ratio: 55
The name sounds like a wrestling match.
The color is clear and colorless, and the aroma is unobtrusive, with no particular impression of ginjo aroma.
In the mouth, there is a fruity sweetness, but the aftertaste is spicy, reminiscent of alcohol.
It is not a beautiful sake, but rather a sake that makes a statement but does not interfere with the food. I have not tasted this kind of sake recently, but I personally like it.
It went very well with pork stew, especially with boiled eggs.
Japanese>English
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Alcohol content: 15%.
Omachi
Rice polishing ratio: 55
At a sake party in Tokyo. It was given to us by a person who brought it as a souvenir from Nagano.
The origin of the name comes from the desire to "brew the real best (gold) sake".
This sake has a tingling acidity on the tip of the tongue, but at the same time it has a sweet and sour flavor that is typical of Omachi. It also has a fruity nuance like grapes.
I could not feel any alcohol.
Japanese>English
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Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:50%.
The color is slightly cloudy.
The aroma and taste are full of sweet-sourness with a sense of sake yeast, and the crispness is delicious.
Japanese>English
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Alcohol content: 15%.
Watafune No.2
Rice polishing ratio: 50
Since there is no specification, it is not known if this is a ginjo-shu or not. If it is a ginjo-style sake, it must be junmai ginjo or junmai daiginjo.
The taste is slightly thickened in the mouth.
When tasted slowly in the mouth, it tastes sweet and delicious.
On the other hand, it is interesting that it becomes like a clear dry sake if you drink it immediately while it is still cold.
Japanese>English
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Alcohol Content: 16% to 17
Yamada Nishiki
Polishing ratio: 50
The aroma and taste give the impression of a beautiful Junmai Daiginjo. The honey nuance in the aftertaste was interesting.
Japanese>English
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Alcohol content: 14% to less than 15
Oceto
Rice polishing ratio:58
The label is very stylish.
The sake itself is slightly yellowish. There was a note of caution, but there was no nigori or other particular nigori.
The aroma has a sweet and sour apple nuance.
The taste was delicious, with a yogurt taste and a refreshing sweet and sour taste.
Japanese>English
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Alcohol content: 8% to 9%.
Ginpu
Rice polishing ratio: 60
This sake is produced by Takasago Shuzo, famous for Kokushi Musou.
Limited edition of 4,000 bottles.
The color is a light pink with a hint of red, like white peach juice. The color is derived from the use of red sake yeast.
The aroma is similar to that of a lactic acid beverage or drinkable yogurt.
It tastes like sweet and sour yogurt and is easy to drink with a clean aftertaste and no alcohol. It has a mild, thick texture and can be drunk like a dessert drink.
Japanese>English
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Alcohol Content: 16% to 17
Yamada Nishiki
Rice polishing ratio: 55
This is a limited edition of Houou Mita.
The aroma is a gorgeous ginjo aroma.
The mouthfeel is smooth with a slightly thickened texture, and it is easy to drink without any alcohol.
It was a delicious sake with a good balance of sweetness, umami, and acidity.
Japanese>English
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Alcohol content: 16
Yamada Nishiki
Rice polishing ratio: 55
Comparison of the Hanahayo Kurosawa (5). The right end of the case in the front.
The aroma is more like apple than pineapple.
The mouthfeel is smooth and thick, with acidity and bitterness slightly more dominant than sweetness.
While other Hana-yosu are thick and juicy, this is a refreshing and relatively easy-drinking type.
I like this one and it is delicious.
Japanese>English
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Alcohol content: 16
Miyamanishiki
Polishing ratio: 55
Comparison of Hanahayo Kuyu (4). Third from the left.
Since we drank the Junmai Daiginjyo Miyamanishiki at the same time, we could compare a Junmai Ginjo and a Junmai Daiginjo.
The aroma was as gorgeous as ever, with a hint of pineapple and honey.
The mouthfeel is rather refreshing. The sourness and sweetness that gradually spreads in the mouth are delicious.
The lingering aftertaste is dominated by bitterness and acidity, but they are not dominant and are in harmony with the other sweet and umami flavors.
The slightly alcoholic taste is the same as in (3).
I do not think this is a characteristic of Miyamanishiki, but if you have a chance to drink other Huayotaro brewed with Miyamanishiki, I would definitely like to check it out.
Japanese>English
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Alcohol content: 16
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio: 40
This locally distributed sake from Hiroki Shuzo, famous for Tobiroki, is sold mainly only in Fukushima Prefecture.
I bought it as a souvenir on a recent business trip to Fukushima.
The aroma is fruity with nuances of peach and melon.
The fruity sweetness is noticeable in the mouth, with a slight acidity in the mid-palate and a clean finish.
I thought this was a delicious sake.
As the temperature rose from chilled to hot, a slight bitterness was felt in the aftertaste, but the sake could be enjoyed at any time during the changing flavors.
The label on the front is Japanese paper, and unfortunately the label was a little scraped off when I took it out due to condensation during transportation.
Japanese>English
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Alcohol content: 16
Miyamanishiki
Polishing ratio: 48
Comparison of Hanahayo Kurosawa (3). The upper right of the photo.
The color is slightly cloudy.
Compared to the other Hanahayotsu, the aroma is not as strong and moderate. Of course, the aroma itself has a pineapple flavor unique to Huayouyasumi.
As for the taste, while there was a slight alcohol taste, the sweetness, sourness, and bitterness were well balanced.
In general, the sweetness and bitterness of the aftertaste predominated, but it was a delicious drink.
I wondered if Miyamanishiki could be made into such a sake. I was deeply impressed by the taste comparison.
Japanese>English