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Alcohol content: 18
Dewa Tsanzan
Rice polishing ratio: 60
It has a fruity aroma and taste with zero alcohol content.
It has a predominant sweetness and is very tasty. It is my favorite of all the Shikishima wines I have tasted.
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Alcohol content: 12
Rice used:Undisclosed
Rice polishing ratio:60
This sake is brewed using the same method as champagne.
The brewer says that the harmony of the gaseous sensation and flavor is the first priority in its creation.
It may be the most carbonated sake we have ever had. It is a sweet and sour sparkling sake with a slightly light cloudy color.
The taste was interesting, with a bit of a yogurt or lactobacillus drink feel, and a bitter taste.
In general, I found this sake to be delicious.
Japanese>English
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Alcohol content: 17
Yamadanishiki
Rice polishing ratio: 60
The label design of this summer sake is very beautiful.
The taste is refreshing with a strong gaseous taste. However, it also has a strong alcohol taste.
It is a dry sake with bitterness and acidity dominating.
Japanese>English
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Alcohol content: 15
Sake no Hana (Koji rice), Yukikake (Kake rice), Junmai-shu
Rice polishing ratio: 55% (Koji rice), 60% (Kake rice)
A noble sake aged in oak barrels, suitable for pairing with Western food.
The color is a dark woody hue derived from oak barrels.
The aroma has a strong oak aroma and is closest in nuance to that of Shaoxing sake.
The taste is also close to that of Shaoxing wine, being thick and sweet. It seems to go especially well with oily food, and can be enjoyed with Chinese food.
Japanese>English
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Alcohol content: 15
Saito no Shizuku
Rice Polishing Ratio: 40% (Koji rice), 50% (Kake rice)
La+ YACHIYO is a new brand of Yachiyo Shuzo.
The sake is produced by a female toji who trained at Toyo Bijin's Sumikawa Sake Brewery.
The roots of Sumikawa Sake Brewery are in Takagi Shuzo, which is famous for Jyushiyo, so it can be said to be a lineage of Jyushiyo, Toyo Bijin, and ROOM.
The color is slightly yellowish.
The aroma is fruity like a pear. The aroma is mild but very nice.
The taste is very fruity and sweetness prevails. It was very tasty.
The taste may be similar to that of Jyushiyo.
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Alcohol content: 18
Yamada Nishiki
Rice polishing ratio: 40
The aroma is soft and fruity, with a hint of wood.
The mouthfeel is soft. The taste is rich and umami with a clean aftertaste.
It has no particular characteristics at this point, but that is why it is a sake that will not interfere with any dish.
Japanese>English
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Alcohol content: 16.5%.
Rice: Undisclosed, Sake
Rice polishing ratio:90
Sake is used as part of the brewing water.
The color is woody, like aged sake.
The aroma is grain-like, and the taste is similarly dark and sweet. However, it is not my favorite.
Japanese>English
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Alcohol content: 14
Rice used:Undisclosed
Rice polishing ratio:90
This is a nigori sake from Shin Tsuchida.
It is a sake made using the Edo period method of sake brewing.
It has a very strong carbonation, comparable to that of cider or ramune.
The color of the sake is cloudy, and although it has a predominance of acidity, it also has a sweetness, making it a delicious sake.
Japanese>English
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Alcohol content: 14
Koshihikari rice
Rice polishing ratio:undisclosed
This is a direct-draft sake.
The rice polishing ratio was undisclosed, but the flavor was rich and complex, with a tangy taste, so I don't think the rice polishing ratio is that low.
The aroma was slightly lactic acidic.
The aftertaste was like that of calpis. It would also go well with heated sake.
Japanese>English
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Alcohol content: 15
Gohyakumangoku
Rice polishing ratio: 60
The aroma is mild.
The taste is not just dry, but full of rice flavor. The aftertaste is as refreshing as ever.
I drank it with sashimi of tuna and octopus, and it was a delicious match.
Sake from Miyagi goes well with seafood.
Japanese>English
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Alcohol content: 16
Manzai rice
Rice polishing ratio: 70
Manzai rice was the rice offered to the Emperor Taisho on the occasion of his enthronement ceremony in November 1915. Its cultivation had ceased as the months passed since then, but a farmer in Okazaki, Aichi Prefecture, has revived it for the first time in 100 years.
At this point, I was curious to know what the rice tasted like.
The aroma is faintly muscat-like.
The taste had a melon-like sweetness and sourness at first, with a slight gassy sensation.
The balance of sweetness, spiciness, acidity, and umami is wonderful, as is typical of Nitoshi. The flavor changes as you drink it, so you can enjoy it for a long time.
I still like Ni-Rabbit.
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Alcohol content: 16
Hachitan Nishiki
Rice polishing ratio: 55
Okunokami's summer sake.
The aroma is fruity and ginjo-like.
The carbonation is so strong that it can be described as "shwashuwa.
The taste is thick for a summer sake, with sweetness, acidity, and carbonation.
I did not think of it when I first started drinking it, but halfway through, I felt that it was similar to ramune, and that I could drink it like a juice.
I want to drink this again.
Japanese>English
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Alcohol content: 14%.
Domaine Sakura Yamadanishiki
Rice polishing ratio: 50% (Koji rice), 60% (Kake rice)
The aroma is noticeably fruity with hints of apple and melon.
The taste has a strong juicy acidity characteristic of Sengoku. It is rather sweet and sour.
I heard that it goes well with pork, so I tried it with spare ribs, and it went very well with them.
Japanese>English
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Alcohol Content: 16% to 17
Rice used:Undisclosed
Rice polishing ratio: 55
The aroma is refreshing but not impressive.
The taste is refreshing and gorgeous, and the sweetness quickly disappears.
Hououmida is still delicious.
Japanese>English
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Alcohol content: 15
Yamadanishiki (Koji rice), Hinohikari (Kake rice)
Polishing ratio: 65% (Koji rice), 70% (Kake rice)
This sake was also served at an all-you-can-drink sake store in Yokohama.
This is a representative sake of Chiebijin that is purposely kept within the price range for everyday drinking.
The aroma is gorgeous apple, and the texture is smooth.
The taste is pleasant with gentle sweetness and acidity. The quality is more than sufficient for everyday drinking.
It is an all-around sake that goes well with all kinds of food.
Japanese>English
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Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:60
This sake was served at a sake bar in Yokohama where all-you-can-drink sake from all 47 prefectures is available.
The aroma was ginjo aroma even though it was not made as a ginjo.
The aroma was fruity, like a junmai ginjo.
The taste is peachy sweet with a mineral bitterness, and it finishes clean and crisp.
It had a slightly dry taste, but also had the rich umami of junmai sake, and was delicious.
Japanese>English
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Alcohol content: 15
Yamadanishiki
Rice polishing ratio: 60
At a sake bar in Yokohama where all-you-can-drink sake from all 47 prefectures is available.
The aroma is gorgeous and refreshing with a sense of sourness.
The taste is noticeably sweet and sour. It was delicious with zero alcohol content.
Japanese>English
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Alcohol content: 15%.
Omachi
Polishing ratio: 50
It was given to me by a senior colleague at work.
The nose has a noticeable fruity ginjo aroma.
It is an unfiltered, unfiltered, raw sake with a deep fruity flavor and a gaseous aftertaste.
I drank this with dry foods, and it went very well with them.
Japanese>English
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Alcohol content: 15
Kame-no-o: 80%, unknown rice: 20%.
Polishing ratio: 50
It was given to me by one of my seniors at work.
The aroma is pear-like.
On the palate, sweet-sourness and a slight gassiness are noticeable, with a slight mineral-derived bitterness coming from the back.
It has a clean aftertaste, which may make it suitable for a mid-meal drink among kafuda sake.
Japanese>English
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Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:60
At a store in Kawasaki, Kanagawa Prefecture.
It is said to be a limited edition sake available only at this store.
The label stated that it was a "limited edition sake blended with junmai ginjo-shu of different flavors.
Does that mean it is a mixture of two different sake? It was a bit like a "mix" of two different sake, but in general, the sake had no alcohol angle and the sweetness cut through nicely, making it a good mid-meal sake.
It was surprisingly tasty, but not distinctive in a good way.
I think it is suitable for when you want to drink a reasonable sake with other drinks and snacks.
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