Toko季節限定 純米吟醸新酒
kanikani
Purchased at a nearby supermarket. Easy to drink with a good balance of sweet, bitter, and acidic tastes. It tastes good for everyone.
Japanese>English
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kanikani
Purchased at a new roadside station in Yachiho Kogen. The brewery is located in the uppermost reaches of the Chikumagawa River.
It is aged at a low temperature in an ice cellar and has a high alcohol content. When chilled, it has a mild flavor and spicy acidity, and when lukewarm, it has a spiciness and a sake-like aroma. It is a good sake that can be enjoyed all year round.
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Kirakucho特別純米酒 ひやおろし
kanikani
Found a local sake at Seijo Ishii and bought it.
It has a nice harmony of sweet, bitter, and acidic 🎵I could taste the ginjo aroma even when it was chilled. It was a nice balanced sake.
PS: Wow, it goes so well with Narazuke pickles. I can't stop.
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Gangi純米吟醸 みずのわ
kanikani
My favorite ganboku. It seems a bit sweeter and a bit more acidic than the Junmai Hitotsubi. The ginjo aroma is subdued. Steady and easy to drink.
Japanese>English
kanikani
The third stage of a sake brewery in Saku City. It has a dry taste with a little sweetness from the rice. I would have preferred a little more umami and acidity. We are looking forward to the Daiginjo we got at the sake brewery's new sake festival.
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kanikani
Purchased at a Tottori product exhibition.
When chilled, it is sweet and easy to drink, but as the temperature rises, the spiciness and acidity gradually take over, and the ginjo aroma that wafts through the nose is a nice touch. You can enjoy the changes in flavor as you sip it slowly with some warm water.
Japanese>English
Gangi純米 ひとつび
kanikani
This is my first favorite brand that I encountered when I moved to a new city. It has just the right balance of round sweetness, umami, and acidity, and is right in the middle of what I like.
I drink it every once in a while after returning to Japan to reconfirm my baseline.
Japanese>English
kanikani
The last sake of the trip is a local choice. A good food sake, neutral dry and easy to match with food. It tasted safe 🎵.
Personally, I love the label design.
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kanikani
The second (actually third) cup tasted on the trip.
It is similar to the second glass of Yokoyama, but with a clearer and fresher green apple aroma. It has a sparkling wine-like taste with a sense of effervescence. Looks good as an aperitif. 👍️
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YokoyamaSILVER 純米吟醸ひやおろし
kanikani
Sake served after the first glass was a little short. A rare Iki sake. Such chance encounters are the best part of traveling.
The taste is mellow, sweet, and fizzy, just the way I like it. The salty taste of the snack of Ariake seaweed cream cheese is the best match 🎵.
Japanese>English
Nabeshima純米吟醸 赤磐雄町米
kanikani
The first drink you will taste on your trip. Just the right amount of spiciness.
Goes well with Ariake seaweed cream cheese as a snack.
It really seems to be a little more fizzy. Did I leave it out?
Japanese>English
kanikani
We had it lukewarm at the end of the meal.
It has a slightly yellowish appearance, a briny rice aroma, and a robust dry taste. We recommend heating the sake to savor the aroma.
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Hanaabi純米大吟醸 雄町 無濾過生原酒
kanikani
For the fourth glass, I chose Omachi from the three varieties as it was the day of the Hanayo.
It felt like a white wine, just like I had heard. A little cloudy, not as fizzy as Kaze no Mori, and most importantly, muscat-like flavors and acidity.
It has too much character to pair with Japanese food, so it might be better to bring it after dinner. It tasted gorgeous, not like sake in a good way.
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Kaze no Mori秋津穂 657 純米酒 無濾過無加水生酒
kanikani
The third glass was a Kaze no Mori, which I had hoped to drink.
As expected, it left a fizzy sensation on the tip of the tongue. The bottling is done just before the bottle is filled to preserve the bubbles, and the stocking is also kept to a minimum (which is why it is often sold out).
This was another sake I wanted to taste during the hot season.
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kanikani
The second glass was from a product distributed exclusively at this store. It is a refreshingly dry Niigata sake. More acidic than dry, with a slight banana aftertaste. Little ginjo aroma.
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Haneya純米吟醸 ひやおろし
kanikani
The first glass was an autumn sake. It is refreshing and just right for this time of year when the lingering summer heat is still lingering. It was sweet and a little acidic (the acidity was just as described by the store owner). It was so good that we had to be careful not to drink too much 🎵.
Japanese>English
kanikani
I was attracted by the label design. I believe it was made with rice and water produced in Miyota.
This Kantake has a soft, mellow sweet taste with no sourness. Easy to drink and GOOD👍️
Favorite rating: 7
Japanese>English
kanikani
This is the second stage of a sake brewery in Saku City, which was found at the supermarket Tsuruya. After the initial sweetness of the rice, it has a strong dry taste. I would prefer it to be a little more square, but it leaves a long aftertaste in the mouth when drunk slowly, which is not a bad thing.
Japanese>English
kanikani
Purchased at an antenna store in Hokkaido. It has a crisp, dry taste that you will want to pair with seafood.
Japanese>English
kanikani
The fourth drink after work. The last one was a choice other than Junmai. I wanted to drink this one. It has a gentle taste with a soft acidity. It was just the right sake to end the day 🎵.
Japanese>English