Yuko
They rarely go in.
It's insanely delicious!
Mild aroma like Japanese pear and soft mouthfeel unique to Kami no Ho.
It is a bottle with a well-balanced, fluffy rice flavor without any peculiarities.
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Yuko
Lovely ginkgo label 😆.
Gohyakumangoku rice harvested in Shimane is polished in-house and carefully brewed. The sake is fermented vigorously, resulting in a dry junmai sake with umami and sharpness. The sake is pressed in the spring, hi-ire it, and let it mature slowly in the brewery during the summer, and only available seasonally in the fall, when its roundness and umami are revealed.
Japanese>English
Yuko
The first cup, hiyayoroshi, was served lukewarm.
The new sake brewed in winter is matured in the brewery over the summer and matures at a low temperature in good balance, giving it the best flavor. The label depicts a scene from the ancient city of Nara, a World Heritage Site."
Slightly dry, with a mildly matured flavor that is pleasant to the palate.
Japanese>English
Yuko
Sake from Iida is rare.
It has no peculiarities and is full-bodied.
Recommended to be served cold to lukewarm.
Junmai Namahashime sake made with the utmost care and attention to detail.
Japanese>English
Yuko
The autumn sake also has an honest, pleasant, and lively aroma that is typical of Kame-no-Kai.
The taste of rice in autumn is well balanced with the sweet and sour flavors of autumn.
Japanese>English
Yuko
This time, fish labels.
The world view of "On a night like this..." was given shape by ceramic artist Waka Horigome.
The theme is "Animals of Shinshu looking up at the moon," and the thunderbirds that appear on the labels of our doburoku and amazake are depicted as well as their friends.
Japanese>English
Yuko
Here it is, Shinsei!
And it's a 27,500 yen hanpukai only. I am excited because it is simple lol.
I was reminded once again that it is not a category of sake, but a new genre of alcohol called Shinmasa.
Hinotori is a noble sake brewed with brown purple-black rice, a type of ancient rice. It has a pale pink color derived from anthocyanins during the pressing stage, and when poured into a glass, it has an impressive rosé-like liquid color with a faint tinge. The aroma is delicate and soft, with wild nuances, and the taste has a high density and a full sweetness that coexist and spread in good balance with the acidity.
Japanese>English
Kanhokutoブラックジャック
Yuko
Muso no Kire, the Emperor of Dry Mouth Black Jack Japan
This product is the hottest in KANBOKUTO. It is a strong, strong product that breaks through the limit.
Kanbokuto Shuzo is the representative of Kyushu's dry sake brewery. The dashing dry style is a perfect complement to Kyushu cuisine as well as to any other cuisine, both Japanese and Western.
Japanese>English
Yuko
A refreshing, white wine-like sake is now available from Higashitsuru.
It has a refreshing ginjo aroma and a tangy, fresh taste.
You can feel the gasiness on the palate.
The refreshing acidity tightens the taste of the sake,
The sweetness is moderate and the flavor is crisp and enjoyable.
Put it in the refrigerator and chill it until it's cold.
and then put it in a wine glass and drink it.
It tastes even better when served in a wine glass.
Japanese>English
Yuko
My favorite horse label!
They recommend heating it up to lukewarm.
I had it cold and it was well-balanced and easy to drink.
Mr. Murakami worked part-time at Yamatoya Sake Brewery as a student, and has also worked at Takezuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture before taking on the role of toji at his home brewery, Magami Shuzo in Hiroshima. Mr. Murakami worked part-time at Yamatoya Sake Brewery as a student, and has also worked at Takeketsuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture.
Japanese>English
Yuko
Junmai Ginjo-shu brewed with 60% polished Yamadanishiki rice.
It comes in a blue bottle, which is rare for the Kaijin series.
The brewer's technique of deliberately suppressing the aroma is still alive and well in this sake.
The modest but present aroma and taste make it a favorite of the connoisseur.
The gentle aroma and the smooth finish are "as good as it gets!
One sip will leave you with a refreshing impression, just as the blue bottle suggests.
Japanese>English
Yuko
100% Yamada-Nishiki produced in Hyogo Prefecture is used.
The pleasant aroma is mild, yet reminiscent of tropical fruits, and the flavor of the rice is concentrated,
The pleasant aroma is gentle yet reminiscent of tropical fruits, and the flavor of the rice is concentrated while the sake has a refreshing, cool feeling that goes down your throat.
Japanese>English
Yuko
Juicy and I like it too much 🍎.
Personally, I recommend drinking it on the first glass.
Nagano R yeast, a malic acid high producing yeast developed in Nagano Prefecture, is used to add a clean "malic acid" derived taste and the flavor of glutinous rice. This unfiltered, unpasteurized sake is made with 23% koji rice and has a robust flavor despite its low alcohol content of 13%.
Japanese>English
Yuko
It was created in 2012 as the younger sister of the tadpole.
Miyamanishiki, grown by the brewer's family in Nakagawa Village, Kamiina County, is mainly used to make the same design as Otamajakushi, while also pursuing the individuality of the different rice paddies.
Japanese>English
Yuko
It is a versatile sake that is easy to pair with any meal.
It has a gentle yet elegant ginjo aroma and a full-bodied, mellow flavor that complements food.
Japanese>English
Yuko
This bottle was selected by a magazine as one of the 30 bottles to drink this year.
It has a fresh and sweet nuance with a slight aroma reminiscent of unripe bananas.
From the first sip, it is smooth and soft on the tongue with plenty of umami. The sweetness from the robust umami is wrapped and condensed by the acidity, giving it a fresh, sweet and sour mouthfeel with a slightly strong impact. The rich flavor is accentuated by a subtle bitterness, and a crisp, dry finish can be enjoyed.
Japanese>English
Yuko
Sake rice is 100% Yamadanishiki produced in Yoshikawa-cho, Hyogo Prefecture's special A district, and brewed using the brewery's No. 18 method, Yamahai.
It is a slightly different nigori (nigori-zake) that can be enjoyed even after aging, since it is "Shiboritate," or freshly pressed, but once heated.
It has a very creamy mouthfeel with a white, cloudy "ori" that fills about half the bottle, and the sweetness of the moromi itself can be felt, but the overall taste is dry.
Japanese>English
Yuko
The rising popularity of "Yamori
Junmai Nakadori unadjusted
It is a fire-aged version.
The mark of a gecko is cute ♡.
It has a sweet and fruity aroma,
It has a sweet fruity aroma and a slight effervescence.
The mouthfeel is gentle,
It has a rounded and rounded taste.
Japanese>English
Yuko
Junmai Ginjo-shu is brewed only with sake rice grown in the brewery's own rice fields. The name "Inazo" comes from the fact that the brewery itself grows rice and that its nickname is "Inazo. The sake has a strong, robust flavor that brings out the flavor of the rice.
Japanese>English
Yuko
When you open the bottle, the aroma of tropical fruits wafts around you, and when you taste it, you will wonder what "sake" is all about, as the fruity taste is unlike anything you have ever tasted before.
The sweet and sour taste of the rice is enormous, and when you swallow it, I don't know why, but it has an excellent sharpness that makes the sweet and sour taste you had just tasted seem completely false.
I was captivated by this sake when I took another sip and realized that I was a prisoner of this sake.
It is a highly addictive sake.
Japanese>English