The Koji used for this sake is Shirokoji, the Koji for. Shochu distilled liquor. The sake tastes juicy like muscat and fruity.
The sake is a little acidic but comfortable after swallowing. Very rare.
This sake is from Ishikawa.
The taste is less acidic and fruity. This is brewed by Kimoto, a traditional production method.
That produces smooth but deep taste.
This is Sake from Oita Prefecture.
This is very fresh but not so acidic. After swallowing though throat, a little dry taste comes.
I can't believe that Oita has such sake.
This sake uses Yamadaho, the father and mother of Yamadanishiki, so the taste is fruity like apples or banana as Yamadanishiki. This is raw sake, so you should be careful for this storage temperature and circumstances.
This is Natsuzake, so fresh and fruity.
I think the taste can be changed depending on the storage temperature. As I tried this, I could sense lactic acid like yogurt.
When I tried it, I sensed the fruity like oranges.
It's surprisingly juicy but fresh.
I can understand that No.6 is very popular among Japanese sake fans.
I finally got this sake last week and I tasted it today. It has aroma like muscat and tastes fruity and smooth. Some of you might feel like white wine from this sake.
This is from Nagasaki, and my first Hiran.
It's very aromatic and fruity like apples and banana. The characteristic of the sake is sediment called Ori in the sake. Don't worry because it is not failure of the brewery.
I finally got this sake because it's very hard to get.
As I opened the bottle, I could sense the rich aroma. And I tasted it, I could sense the sweetness and fruity sense.