けん16
It is Junmai Daiginjo Yukino Bijin Craft 0.
With an alcohol content of 13.5 degrees and a sake level of -4, it has a slightly mellow mouthfeel and is a bit sweet.
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けん16
Ryoseki Shuzo Junmai Daiginjo Hanayu Aizan.
It has a strong sweetness, but the sweetness is refreshing and easy to drink. The aroma that comes through the nose afterwards is also very good, making it a very tasty sake.
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けん16
We will have a bottle of Amami Junmai Ginjo Nama Genjyo.
The bottle is opened with a pop. When you put it in your mouth, you feel a slight carbonation. It has a moderate sweetness and a hint of melon or grape? grape? It is very fresh and delicious.
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けん16
KID-Shibata 's Junmai Daiginjo be fresh!
I'm drinking a limited edition of nama sake.
It has a strong aroma, yet it is very fruity. It is easy to drink and refreshing.
Japanese>English
けん16
Hououmida Sake Mirai Junmai Daiginjo Bottle Warmed and Heated
It has a smooth and mild mouthfeel, but the taste is refreshing, with a good acidity to finish it off crisply.
It is really very tasty.
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けん16
We will have "Niida Zenju" by Y.K. Niida Honke for the first time.
It is a rather sweet sake with a slight sourness that is well balanced.
It is made of rice and rice malt with no additive yeast (kura-tsuki yeast), and unlike the sweetness of other Japanese sake, I thought it was similar to the sweetness of the top of doburoku.
It is a very tasty sake.
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けん16
Today we are having Yuki no Bijin Super Dry Yamadanishiki.
It has a mild acidity and a pleasant mouthfeel, yet it has a sharp taste.
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けん16
As it is New Year's, we will open a bottle of Viridian 2021 by Shinmasa this year.
The bitterness and acidity are not so strong, and it has a refreshing taste with a slight gassy feeling and a sweet aftertaste. It is very refreshing.
I was not so sure about the fruitiness, but the description on the label convinced me. Yellow peach, prune, black tea, and a faint rose aroma. That's exactly what I thought.
I am going to drink it again this year, asking God to let me drink a lot of Shinsei sake.
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けん16
Yamamoto Midnight Blue Yamamoto Nama-nazake.
Delicious 😋 It has a slight gassy taste, a perfect balance of sweetness and sourness, and a nice aroma that comes through the nose afterwards without being too sweet.
It is not too sweet and has a nice aroma that leaves the nose afterwards.
Japanese>English
けん16
It is a special limited edition of Mansaku-no-Hana's "Tourmai Sake" series, the rice used for the sake changes depending on the month of shipment, and the November shipment is "Aizan".
The November shipment is "Aizan." It is a sweet sake with a nice little bitterness in the aftertaste.
There will be another sake made with a different rice every month until April, so I would definitely like to compare them.
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けん16
Today we will have "Houou Mita Graduates (Seasonal)".
It is a liqueur made from sake and fresh lemon. It is made from fresh lemon, and is said to be free of preservatives, coloring agents, and other additives, which can cause oxidation and discoloration even if the bottle is unopened.
The alcohol content is low, so I just "gulp" it down.
Lemon! Sour! But it also has sweetness and tastes great! Easy to drink! It seems to be good for your health.
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けん16
The autumn leaves are long gone and the snow is fluttering, but today we will be having Sengoku x United Arrows UA Momiji.
It has an orangey color due to the use of red yeast. I was surprised by its appearance.
It tastes sweet and sour, and if you drink it without knowing it, you may think it is a fruit wine. It is very easy to drink and tastes great.
It is very easy to drink and delicious.
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けん16
This is Yamamoto test brew Junmai Daiginjo. Yamamoto-san has a variety of colors on the label, which is called "Setagaya Blue" because it is the original color used in George Tokoro's Setagaya Base. The recipe is said to be the same as the sake made in collaboration with Mr. Yamamoto of Gokuraku Tombo, and the rice is a new variety, 98% Ichihozumi, 2% Akita Sake Komachi, and three types of yeast are used: No. 6 yeast, malic acid hyperacidic yeast, and Sexy Yamamoto yeast.
It is a refreshing sake, with a grapefruit-like aroma that leaves your nose when you take a sip, and a juicy aftertaste that leaves you feeling as if you really ate a grapefruit, a flavor that is a bit unique.
It is a delicious sake❗.
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けん16
This is the first Shirakami I received. It is very refreshing and easy to drink. It has a peachy aroma afterwards.
It is a very delicious sake ☺️.
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けん16
From Hakodate Brewery, we present Shukashichi produced by Mr. Akira Takada. This year, there are two Junmai sake, each using "Comet" and "Kitashizuku" from Hokkaido as the raw material rice.
Compared to the "Comet", the "Kitashizuku" has a slightly bitter taste. However, it is not an unpleasant bitterness, and combined with the sweetness that comes in the aftertaste, it is very tasty.
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けん16
This year again, Hakodate Brewery has released Akikashichi, produced by Akira Takada. This year, two Junmai sake, "Comet" and "Kitashizuku," both produced in Hokkaido, were used as raw material for the sake.
This Akikashichi - Comet is very refreshing and easy to drink. It has a sweet taste with a hint of bitterness. It goes very well as a food sake and with food.
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けん16
I was told that "Ina to Agave", which is not yet allowed to make sake for the domestic market due to Japanese law, was able to make this sake with the cooperation of Tsuchida Sake Brewery.
I saw for the first time that it "needs to be kept at room temperature" ❕.
It has a good balance of sweetness and acidity, with a white wine-like flavor. The sweetness remains in the mouth after drinking.
It is very different from the sake I usually drink and very tasty.
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けん16
This is the only limited brew in the Harukasumi lineup brewed with Rokugo-yeast. The combination of Misato Nishiki and Rokugo-yeast is the same as that of Viridian from a certain brewery, but the taste is still completely different and this is also a delicious sake. I look forward to this time of year every year, so I enjoyed it again this year.
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けん16
This is Yamamoto Sunset Orange.
It is a sake brewed with Miyamanishiki and Rokugo-yeast. It is the same combination as Lapis, which was regrettably lost due to the persistence of a certain sake brewery, but it is strange how different sake breweries make different tastes, and we are very happy to be able to enjoy it again.
The acidity is not so strong, but the sweetness and bitterness are well balanced, making it a very tasty sake!
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けん16
Akita Sake Manufacturing Co. It is sold only in Akita prefecture.
This is the first time for me to drink hi-ire.
The feature of this sake is that it is recommended to be served at 10~15℃ rather than at a very cold temperature, and it can be enjoyed at various temperatures.
It's a very tasty sake that you just can't help but drink too much of!
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