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2022BY was served warm. The color is pale yellow. It has a mild, mild, candy-like sweetness and a sharpness accompanied by the acidity of the sake.
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H29BY was served warm. The color is amber. The color is amber with a strong impression of acidity from the sake yeast.
The production date was July 2022 and the commercialization date was September 2024, so it must have been bottled and kept for about two years before being sold.
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R5BY was corked in February 2025. At room temperature, it had a mild and elegant umami, but it also had a strong sharpness and a slightly hard impression, so it was aged in house.
After aging, it was warmed up to about 45°C. It had a mild sweet umami and a good sharpness, and the corners were removed.
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The last of the three Niigata sakes in a row is the first Tsuru no Tomo. It has a clear, crisp, sweet flavor with a nice sharpness. Despite the simple label, it is the sweetest of the three and tastes more modern.
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This is the first Sasazuku. It has a clear, crisp flavor in a similar vein to the Takachidai we had just before, but with more light acidity than the Takachidai.
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A limited version of Takachidai for Niigata Prefecture, with a clear, crisp flavor that is hard to believe that it is 65% polished, yet it disappears quickly. It is a versatile all-around food sake, typical of the Kanji character Takachidai.
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It is fresh on the palate, with a heavy umami of 17 degrees including the grape-like juiciness of Omachi, and a sharpness accompanied by acidity. At room temperature, the impression of firmness becomes stronger than freshness, which is not bad.
When heated to 55-60°C, the sweetness increases and there is a sharpness with acidity, so it is not bad when heated.
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R5BY hiyaoroshi. When I bought it, I had the impression that the acidity was too strong, so I let it sit for about a year and finally finished it.
When I warmed it up at 50°C after letting it sit, the mild umami expanded and the acidity became gentler.
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2019BY in warmed water. Amber in color. It has a mild burnt taste and a strong sharpness with the acidity of a sake yeast.
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R5BY in warm water. The color is slightly yellow. As stated on the back label, it has a clean and crisp taste for a Tamasakura.
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R1 bottled Koikawa. At room temperature, it has a strong sense of maturity.
When warmed, it has a strong sense of sharpness at higher temperatures, but as the temperature drops, the balance between umami and sharpness, including a mild sense of maturity, improves.
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It has a clear sweet flavor of 50% polished rice. This is probably the first time for me to drink Asahi's Jikin, but it has a strong Jikin character.
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A local label that is rarely seen. It has a clear, full rice flavor that quickly disappears. It can be served cold, but I prefer it at room temperature as it softens. It has a classical flavor, but it is well-balanced without being cloying.
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It has a crisp, grapefruit-like sweet and sour taste, and although it is a 70% polished sake, it is light at 13%, making it perfect for summer.
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R5BY. slightly yellow in color. Warmed to a high temperature, it has a strong sharpness with acidity.
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It has a good balance between the mild umami of the rice and the sharpness of the sake with the acidity of the sake yeast. It becomes mellow when paired with duck roast.
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It is said that the temperature was intentionally raised to a higher level by raising the temperature speed, so it feels firm. It is the best match for broiled eel.
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BY unknown. The color is slightly yellow. When heated, it has a soft, matured flavor and sharpness.
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When warmed to lukewarm, it has a delicate, clear Jungin-like flavor and finishes with a touch of acidity. It is generally gentle and elegant.
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It has a soft umami and a good sharpness when warmed to lukewarm. It goes well with sashimi of tuna.
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