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Fudo Junmai Ginjo Nama Genshu
Fudo Junmai Ginjo Nama Genshu
Rice polishing ratio 55% Seimaibuai
Alcohol 17% Alcohol
Initial flavor is sweet with a fruity tangy finish.
Sake with a floral aroma. The sweetness is gorgeous.
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Jyuyondai Arabashiri JyouMoroHaku Nama Genshu
Jyuyondai Arabashiri JyouMoroHaku Nama Genshu
Junmai Daiginjo Junmai Daiginjo
Polishing ratio 45% Seimaibuai
Alcohol 15% Alcohol
Rice used: 100% Yamadanishiki
Tangy and fruity
Pairing with oyster brings out a flash of umami from the oyster that is then washed over with a wave of sweetness from the Sake.
Same with Nisshin tataki
The first bite reminds you of your old home, as if you are being told "welcome home". A sense of stability and security abounds. I had it with salted herring tataki.
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Kariho Iwagaki Sen'you Nihonshu Rock Oyster Lovers
Kariho Iwagaki Sen'you Nihonshu
Rice: Miyamanishiki/Akita Sake Komachi -Polishing ratio: 60% Seimaibuai -Alcohol content: 15% Alcohol -Nihonshu alcohol content: -2 Nihonshudo -Acidity: 2.5 Acidity -Amino Acidity: 1.0 Amino Acidity -Heating: 2 times Pasteurization
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It is exactly for iwagaki (rock oysters). We had a small fresh oyster from Saroma, which we got in Otaru, with plenty of black pepper on it. It was delicious.
Japanese>English
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Initial flavor is grassy or mild licorice
Drinking with oyster boosts the oyster’s umami
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Oyster with lemon brings out some licorice and caramel flavor from the Sake.
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https://www.igeta.jp/news/rock-oyster-lovers202205/
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Hidakami Cho Karakuchi Junmai
Hidakami Cho Karakuchi Junmai
Polishing ratio 60% Seimaibuai
Alcohol 15% Alcohol
Pairing with hokke crackers. A good partner that supports the flavor of fish.
Initial flavor is crisp and clean.
Hokke brings out some mild caramel flavors
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Ine to Agave稲とアガベ 交酒 花風 Prototype 惣布 Ine to Agave Hanakaze Prototype
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稲とアガベ 交酒 花風 Prototype 惣布
Ine to Agave Hanakaze Prototype
精米歩合 90% Seimaibuai
アルコール 14% Alcohol
花💐🌸🌼、春ですね〜な🍶 華やかでオシャレな香り。
Initial flavor is Very fruity. Pairing with Zangi (唐揚げ) brings out some tartness. Very interesting flavor.
Drinking it with ほっけ brings out some yoghurt flavors.
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Okunomatsu Adatara Ginjo
Okunomatsu Adatara Ginjo
Rice polishing ratio 60% Seimaibuai
Alcohol 15% Alcohol
Easy to drink 🍶 Probably goes well with a variety of foods.
Japanese>English
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Soft smooth mouthfeel. A little sweet, no sharpness.
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Pleasant and Very easy to drink but probably not memorable.
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花の香 産土 生酒
Hana no Ka Ubusuna Nama
原料米 山田錦 Yamadanishiki
基本農法レギュレーション 菊池川流域／生酛 Kikuchigawa Ryuiki Kimoto
産地 Sanchi 熊本県菊池川流域産米 Kumamoto-ken Kikuchigawa Ryuiki-san rice
アルコール度数 13% Alcohol
No Seimaibuai listed.
As soon as I released the restraining seal the cap launched itself across the room with a loud POP!!
On its own, it is Tangy and faintly bitter the flavor reminds me of French Cidre Brut. Drinking it with sushi brings out a sweetness from this Ubusuna.
Chrisbrz
This Sake has an artisanal quality to it that reminds me of Kuheiji.
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Wife's comment:.
Pitchy and youthful sake. The mouthfeel has a mild sweetness reminiscent of tropical fruits. It collaborates well with miso soup.
Japanese>English
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Thursday update still effervescent but at least today I didn’t have to chase the cap across the room
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https://www.hananoka.co.jp/
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杜来 純米 生
Torai Junmai Nama
商品情報
原料米
麹米（青森県産華吹雪）Koji-mai Aomori-ken Hananuki
掛米（青森県産米）Kake-mai Aomori rice
精米歩合 60% Seimaibuai
アルコール度数 15% Alcohol
日本酒度 +1.0 Nihonshudo
酸度 1.5〜1. Acidity
Initially the stickiness of this torai surrounds your tongue, it it fades to a faint licorice flavor with a slightly bitter finish.
Pretty good pairing with sashimi & 手巻き. Just okay with 中トロ, a little better with 帆立
Pairs well with a good 手作り豆腐
A great partner with salted pecans.
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Ippaku Suisei Junmai Ginjo
Ippaku Suisei Junmai Ginjo
Polishing ratio 50% Seimaibuai
Alcohol 16% Alcohol
An intriguing Sake that is hard to stop drinking.
Medium heavy mouthfeel
Clean, easy to drink but has a lingering mildly bitter aftertaste.
Pairing with oily sushi it plays a solid supporting role with faint caramel notes
Pairing with mild-flavored sushi brings out some melon flavor from this Sake
I think this is the first time I've had sake made from 100% Kumamoto rice. I have just compared it with a sake made from other rice varieties, and I can taste a big difference. Sake is a very deep drink.
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一白水成 秋田巡吟醸 2023
Ippaku Suisei Akita Jun Ginjo 2023
純米大吟醸
Junmai Daiginjo
Sweet with a mild Koji flavor and has a tangy finish. Light mouthfeel on the tongue but some flavor sticks to your teeth
Koji rice: Akita Sake Komachi Seimaibuai: 35% Produced in: Gojome-machi, Akita
Kake rice: Akita Sake Komachi Seimaibuai: 35% Produced in: Gojome-machi, Akita
▫ Yeast used: in-house yeast
▫ Alcohol level: 15.9
▫ Sake Degree: -2.7
▫ Acidity: 1.2
▫ Amino Acidity： 0.8
▫ Aroma： Fruity
▫ Taste： Mellow
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Koji rice & Kake rice : Akita Sake Komachi Polishing ratio : 35% □Place of Origin : Gojome-machi, Akita Prefecture (Gojome-machi Sake Rice Research Association)
Yeast used: In-house yeast
□ Alcohol content: 15.9
Japanese>English
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Sake meter: -2.7
Acidity：-1.2
Amino Acidity：0.8
Aroma： Fruity
Taste： Mellow
Japanese>English
Chrisbrz
Hello everybody,
So... last year my wife surprised me with the whole Akita Jun Ginjo collection for
Chrisbrz
for Christmas, birthday, New Years, but immediately after it arrived we got COVID and could not
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drink for a long while. After we recovered, thinking about how to drink all of these sake was a bit
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intimidating. So we decided to enjoy these one-by-one, if possible add a regular sake from the Kura
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as a 飲み比べ. I will try to add some information from the website to supplement the back label data
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Thanks for viewing my post!
Cheers!
Chrisbrz
Kamoshibito Kuheiji Usunigori
Kamoshibito Kuheiji Usunigori
Kurodasho grown Yamadanishiki
Alcohol 16% Alcohol
The beginning of the Kuheiji world. It is as expected in a good sense. But you expect a punch somewhere. You will be intoxicated by the luxurious trouble.
For a Nigori it's surprisingly Not so sweet. To me it has more of a nigami flavor.
Delicious!
I can't believe we finished the bottle.
Like the sirens calling Odysseus
It has something that compels me to keep drinking it.
Truly Je-ne-sais-quoi
Japanese>English
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十勝上川大雪 純米吟醸
Tokachi Kamikawa Taisetsu Junmai Ginjo
精米歩合 55％
アルコール16%
Bottled 2022/11
So we did a bit of 家熟, a year ago (2023/02) we bought two bottles of this. We drank one at the time and stored the second.
In our review last year, we said that it had a sharp spiciness and bitterness.
This bottle, a year later , is completely different. Smooth and mellow with just a mild tangy finish.
Interesting experiment, but I’m not sure that I can wait a year next time.
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Hokushika Futsu-shy Tarekuchi Ichiban Shinoro Nigori
Hokushika Futsu-shy Tarekuchi Ichiban Shinoro Nigori
Rice polishing ratio 72% Seimaibuai
Alcohol 19% Alcohol
Sake degree -10 Nihonshu-do
Acidity 1.7
It's really rare for us to buy a nigori or a can-Sake but we are Trying to challenge our Ginjo Junmai-snobbery. Normally I would dismiss can- Sake as a Shinkansen drink but we thought we could try this with dinner.
My wife says: It has a milky and very fruity aroma from the first sip, and is quite strong enough to give you heartburn if you drink too much. I don't think I'll repeat it, but it's good for the extreme cold of -17°C (-17°F).
Japanese>English
Chrisbrz
Sharp alcohol flavor and fragrance. Sweet lingering finish. Surprisingly good.
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It holds up well against the strong flavored leftovers (bean soup, 茶飯) we are eating tonight.
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I’d buy it again if my wife lets me.
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Senkin Organic Nature 2023
Senkin Organic Nature 2023
Nama-shu, Wild Kura-Yeast, Ki-Oke Shikomi, Genshu
Kimoto, Wild Kura-Yeast, Ki-Oke Shikomi, Genshu
Polishing ratio 90% Seimaibuai
Alcohol 14% Alcohol
Rice: Kame-no-o 100% (raw material rice)
Rice: Kame no O 100%
A strong aroma of banana passes through the nose. When it goes down your throat, it reminds you of the aroma of tropical flowers. Fashionable.
My first impression: slightly cloudy, mildly effervescent, citrusy yoghurt flavor. A little while later I could get the banana flavor that my wife was talking about. There's a lot going on in this Sake.
Japanese>English
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Manotsuru Daiginjo Unfiltered Nama
Manotsuru Daiginjo Muroka Nama
Polishing ratio 50% Seimaibuai
Alcohol 18.5% Alcohol
Rice: 100% Gohyakumangoku
Upon first sip a thin syrupy tanginess grips your tongue, let it linger and fade into a mild bitterness.
But watch out, the alcohol sneaks up on you!
My wife says: A good, sturdy, full-flavored Sake. Sake that has its own axis. No need to say anything.
Japanese>English
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青乃無 純米大吟醸 チョコレートボンボン
Ao No Mu Junmai Daiginjo Chocolate Bon Bon
アルコール 3.3% Alcohol
We were having a bit of fun for Valentines Day and picked up some Sake infused chocolates.
The Sake and dark chocolate is a good combo. Very tasty! Will definitely buy it again next year.
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Hello everyone!
Thank you all for all the ❤️ hearts on my silly chocolate Sake entry.
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山本 純米吟醸 生原酒 7号酵母
Yamamoto Junmai Ginjo Nama Genshu Yeast #7
精米歩合 55% Seimaibuai
アルコール 15％ Alcohol
Dryer and cleaner mouthfeel than #6.
My wife says it’s ちょっと酸っぱい, I think it’s a little tangy with a mild almond aftertaste.
Drinking it with sukiyaki brings out more umami and balance from the Sake.
This #7 has an interesting background flavor that I can’t put my finger on but it compels me to continue drinking it
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山本 純米吟醸 生原酒 6号酵母
Yamamoto Junmai Ginjo Nama Genshu Yeast #6
精米歩合 55% Seimaibuai
アルコール 15％ Alcohol
Sweet fruitiness but not overpowering.
Drinking it with sukiyaki brings out more tanginess
Excellent and as delicious as expected.
Chrisbrz
Kita Akita Daiginjo
Kita Akita Daiginjo
Rice polishing ratio 50% Seimaibuai
Alcohol 15% Alcohol
Not as dry as I expected but sturdy enough to hold its own against gyoza and chinjaoloose finishing with a lingering Good balance sweetness and tanginess.
From the website: From the website
An authentic daiginjo-shu brewed with great care in Akita's frigid climate using Akita's high quality natural water.
*
* Product Ingredients
* ●Alcoholicity: 15 ●Sake meter (standard value): +1.0 ●Acidity: 1.3
* ●Ingredients: Rice (domestic), rice malt (domestic), brewers' alcohol
* ●Polishing ratio: 50
https://www.hokushika.jp/merchandise/ginjyo.html
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Kamikawataisetsu上川五稜乃蔵函館 ワイン酵母 Kamikawa Goryo Hakodate Wine Yeast
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Kamikawa Goryo Hakodate Wine Yeast
Kamikawa Goryo Hakodate Wine Yeast
Polishing ratio 60% Seimaibuai
Alcohol 13% Alcohol
Distinctive alcohol fragrance
Full flavored with a clean tangy finish
Definitely can taste the wine lineage, reminds me of a dry Alsatian white wine.
A very interesting Sake!
We actually drank this a few days ago with sukiyaki and it matched perfectly!
At first, it felt strange. It's sake, but as you drink it, you'll realize it's still sake. I think this is a good choice of ingredients.
Japanese>English
Chrisbrz
Interesting pairing with 苺大福.
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the wine yeast intensifies the 苺 flavor and the あんこ brings out bitterness of the Sake.