Sanzen雄町 無濾過一火原酒
赤兎馬
.
Rice：Omachi
Rice polishing ratio: 65
Sake degree: +4
Acidity: 1.9
Flavor is firm.
☆ 4.5
Japanese>English
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Haginotsuru新酒の生メガネ専用
赤兎馬
.
. acidic, too.
4.0 stars
Japanese>English
赤兎馬
.
Rice used: Toyonishiki
Rice polishing ratio: 55
Sake degree: +2
Acidity: 2.1
High acidity
☆ 4.0
Japanese>English
Shikishima特別純米 無濾過生原酒
赤兎馬
.
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Well-rounded flavor.
4.5☆☆4.5
Japanese>English
Tenryo吟 山田錦 大吟醸
赤兎馬
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Raw material: Yamada Nishiki
Refined rice: 40
Strong flavor
☆4.0
Chinese>English
Shiramayumi飛騨の涼風 純米吟醸
赤兎馬
.
Rice polishing ratio: 55
Strong flavor
4.0
Japanese>English
赤兎馬
.
Chimi Peach Blossom Bird When
Rice polishing ratio: 60
Strong flavor
4.0☆☆4.0
Japanese>English
翠玉純米吟醸 山田錦
赤兎馬
.
Rice used: Yamadanishiki
Polishing ratio: 50
Fairly sweet
4.0☆☆4.0
Japanese>English
翠玉純米吟醸 亀の尾 ひとつ火
赤兎馬
.
Rice used: Kame-no-o
Rice polishing ratio: 55
Flavor is firm.
Fairly sweet
4.5☆☆4.5
Japanese>English
翠玉純米吟醸 無濾過生
赤兎馬
.
Polishing ratio: 50
Fairly sweet
☆4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
Fairly sweet
Slightly refreshing.
4.0☆☆4.0
Japanese>English
赤兎馬
.
Rice：Kyo-no-Kiraki (produced in Kyoto)
Rice polishing ratio: 60
Good balance of flavor, umami and acidity.
It is a dry sake with a light mouthfeel.
It has a good sharpness, and you will never get tired of drinking it.
It is best served warm or hot!
4.0
Japanese>English
Yorunoteiou龍勢 特別純米酒
赤兎馬
.
Rice：Yatanishiki, Yamadanishiki, Omachi
Rice polishing ratio : 60
Sake Degree : +9
Acidity: 1.6
Alcohol percentage : 15
A blend of several sake varieties based on Hachitan-Nishiki.
It is a versatile sake that can be easily matched with food and is mild on the palate.
It is dry with a strong acidity when served cold, and sweet without acidity when served warm or hot!
It is best served warm or hot!
4.0
Japanese>English
Hakkaisan純米大吟醸 季節限定
赤兎馬
.
Polishing ratio: 50
For some reason, the local supermarket "Feel" had it.
It is not of the rank normally found in supermarkets!
They had it at a fixed price, but 、、、、
One day, there was a 30% off sticker on it!
All 10 bottles!
I bought just one bottle!
A balanced sake with no peculiarities.
☆4.0
Japanese>English
Jujiasahi原料米：五百万石
精米歩合：70%
日本酒度：+12.5
酵母：協会701
温燗から熱燗辺りで飲む用 その4
しっかり辛口！燗冷ましで丁度いい辛さになる！
旨味みたいなものは少し！
☆4.0
赤兎馬
.
Rice used: Gohyakumangoku
Rice polishing ratio: 70
Sake degree: +12.5
Yeast: Association 701
For drinking warm to hot, Part 4
It is very dry! It becomes just the right level of spiciness when warmed up!
A little umami!
4.0
Japanese>English
Jujiasahi生酛 純米 R2BY 加水火入
赤兎馬
.
Rice used for making the rice: Omachi
Rice polishing ratio: 70
Sake degree: +10
Yeast: No additive
For drinking warm to hot, No.3
When hot, it doesn't feel as spicy as the specs.
The umami is quite robust!
4.0
Japanese>English
赤兎馬
.
Polishing ratio: 50
Light flavor with a bit of acidity!
I wonder if it will become more orikarami-like as the days go by.
Now the flavor is still a bit angular but quite mild.
4.5 stars
Japanese>English
Horaisen空 生原酒 純米大吟醸
赤兎馬
.
Rice used: Yamadanishiki
Rice polishing ratio: 40
A clear and beautiful sake.
It has a strong rice flavor and is fairly sweet.
It is quite delicious.
5.0 stars
Japanese>English
Hanaabi雄町 無濾過生原酒
赤兎馬
.
Rice：Omachi
Rice polishing ratio: 48
Slightly sharper than Oragara-mi!
Chilli and delicious.
5.0
Japanese>English
赤兎馬
.
Rice used: 79% Koi no hikikan from Ondo-cho Waiwai-mura
Rice polishing ratio: 70
Sake degree: +3
Acidity: 1.7
For drinking warm to hot, Part 2
Sake bottled in 2028 and aged in a refrigerated cellar.
It doesn't have a strong matured taste, but it has a mild flavor hidden deep inside at room temperature!
It has a mild umami hidden deep inside at room temperature! It tastes good warmed or hot, but the umami is blurred!
4.5
Japanese>English