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7(63.64%)
Yamagata
2(18.18%)
Tochigi
1(9.09%)
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Rice：Ke-no-o (original variety, produced in Sakura City, Tochigi Prefecture) Alcohol content: 13% (undiluted) Specifications: 720ml only, raw sake mother, additive-free yeast (brewer's yeast), Kinugawa River running water, etc. Fresh and piquant. McColli...
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Kaze no Mori試験醸造 Ver.3
Yucho ShuzoNara
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Rice used: "Akitsuho" from Nara Prefecture Polishing 90 Specified name sake, etc. Strength: 14%. Soft water brewing for the first time in the brewery's history In order to bring out the individuality of the rice even more than before, specially grown Akitsuho rice, which is also scheduled to be used at the Sanroku Brewery, is used at a very low rice polishing of around 90%. Soft mouthfeel with a light, slightly effervescent sensation. In addition to the umami flavor of the low-polished rice, there are dark flavors such as banana and white grapes, as well as a gentle acidity, bitterness, and astringency that form the flavor profile. These flavors blend together to create a very deep and three-dimensional taste. After swallowing, the lingering aftertaste will leave you with a sense of satisfaction. The first impression of the fruity taste, as described above, is that you can feel the banana and the softness of the taste comes in easily. It seems to be just right for drinking on its own, thinking it might be a bit sweet. It is good to drink alone while eating....
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Yamaboshi Junmai Bakurai Dry Mouth Nama Sake Japan's best super-hot sake. After the clean rice flavor that spreads in the mouth, The spiciness spreads after the clean rice flavor that spreads in the mouth. The aroma is similar to that of grapefruit, It is the hottest sake in Japan (Kura measurement: +28). (Quote) Rokkasen 3-17-7 Onsen-cho, Higashine City, Yamagata Prefecture What kind of super-hot sake is this... There is not much sweetness after swallowing, but fruity. It is a very nice taste. Junmai Bakurai Dry. Alcohol 18%, Sake+28 Polishing ratio 70%, 100% raw material rice: 100% produced in Yamagata Prefecture. The core impression is strong with a gusto, and the lack of miscellaneous flavors and refinement speaks of the politeness. It is like the fruity yet core wine you are looking for, but it is certainly not a sake, but it is delicious. It is delicious.
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Takenotuyu白露垂珠 美山錦
TakenotsuyuYamagata
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Yamagata Take-no-Dew ☆ Junmai Ginjo "Hakuro Taruhu" Miyamanishiki 55 ANA International First Class & Business Class Onboard Sake 2016.6～2017.2 2015 Gold Prize at the Tasty Japanese Sake in a Wine Glass Awards 2020 2021 Highest Gold Prize at the Tasty Japanese Sake in a Wine Glass Awards Rice: 100% Miyamanishiki produced in Haguro, Polishing ratio: 55 Alcohol content: 15.5 A unique sake with a soft flavor, a clear taste, and a smooth finish. The water is super soft. This sake brewery has a spring of super-ultra-soft water. The water is delicious, and the rice used is intuitively chosen (I have a vague memory that Yuki-Megami rice is not available outside of Yamagata Prefecture. The aroma of the rice bounces up in a good, rustic way, and is strong when swallowed, but not sharp. Dry. It has a surly potency, perhaps due to the unfiltered process. It is drinkable, but with a lot of body. In the end, it is strong and gentle. I wonder if it is characterized by its aroma, which immediately rises as soon as you drink it.
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Sara the starry night Altair 720ml Sara the starry night Altair" is released from the Sara the starry night series. The pellucid, citrus-like aroma spreads in the mouth with a subtle gaseous sensation that stimulates the tongue. The elegant sweetness of white strawberries is woven into a gorgeous flavor. Sharp acidity provides a refreshing accent, resulting in a light and refreshing drinking experience. Altair" shines conspicuously white among the stars that form the Summer Triangle. How about enjoying a little astronomical observation with a glass of chilled "Sairai Altair" in your hand? This new product is the last in the Sairai series. It has the characteristic fruity aroma, refreshing sweetness and acidity of Sairai with special junmai (pure rice). This time, the low-alcohol version expresses a lightness. A summer sake. I don't know if time has changed it. The fresh but refreshing light acidity is soft. It soaks in. The light umami is good even for people who don't like umami. Perhaps it would be even clearer if drunk in summer.
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Kaze-no-mori Akitsuho 807 Mid-Season Harvest Rice ＜100% Akitsuho Rice polishing ratio 80 Alcohol content 16% alcohol by volume The "mid-paste" is the part of the squeezed sake that drips down without applying pressure from the squeezer. It is soft and aromatic on the palate. It has a fresh aroma like pear, balanced with a full flavor and crispness that only unfiltered, unpasteurized sake can provide. Well expressed. The pear aroma is accompanied by a sourness that I believe comes from the yeast, or perhaps it is the yeastiness, which is partly to blame for the peariness. However, it is a tasty and robust sake with a concentrated rice flavor.
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Sake Brewer : Daishichi Shuzo ◎Fukushima Sake: Junmai-shu Rice: Gohyakumangoku Sake meter degree: +4 Polishing ratio: 69% flat polished rice Alcohol Content: 15-15.9 degrees Acidity: 1.4 Cooling required... Store in a room. The edge is strong when it is lukewarm, and I remember buying it after being allowed to compare it with cold sake (doubtful). The rugged Junmai-like flavor of Hiyamayoshi-yamagashi, with a mellow, fresh aroma. The flavor is as satisfying as the description "soft, full-bodied, medium-dry".
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Oubai macho Omachi 80% [Fire-brewed] Makino Sake Brewery Makino Shuzo] (Gunma Prefecture local sake) Rice：Omachi Polishing ratio: 80 Alcohol content: 15%. Acidity: 1.7 The eighteenth generation head brewer of Makino Shuzo is conscious of sake for the next generation, and while inheriting traditional techniques, he has also incorporated new technologies, The eighteenth-generation brewer of Makino Shuzo brewed this sake with the next generation in mind. It is a low-polished macho sake made from "Akaiwa Omachi. It is the flagship sake of the Macho Series, the first in the series. Please try it whether you are an omatist or not. The label is novel and eye-catching. It is sure to be Instagram-worthy. It can be enjoyed at various temperatures, from chilled and crisp in the summer.
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Garakudai - Narukami - Nama Tenryohaii Shuzo Niigata Prefecture, Japan Alcohol 14 Tenryohai Shuzo, brewed on Sado Island in Niigata, produces sake under the brand name "Garakudai" (Utashiro). The brewer is Senichi Kato, a young man born in 1993. After studying in Switzerland and working for a securities company, he acquired the management rights of Tenryo Haii Sake Brewery through an M&A and started brewing sake at the brewery in 2019! He has a very unique background, but his motivation for sake brewing came when he was studying abroad in Switzerland, and when his schoolmates asked him what he liked about Japan, he answered "sake" and they were very interested in it. After returning to Japan, I studied sake and entered the industry!
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Sawanoi Shuzo [Summer] Ryoshi-shu/ Classification Junmai, freshly stored Shipping period: early April to early August Rice polishing ratio 65 Alcohol level 13%. Sake degree +2, Acidity 1.6 A refreshing junmai-shu with a good acidity. The flavor of rice spreads in the mouth and flows easily. Serve with chilled tofu, okra salad, sashimi, etc. Seasonal sake for seasonal dishes. Product Name Honjozo Nama Sake Classification Honjozo Nama Sake Shipping season Year-round Rice polishing ratio 65 Alcohol content 14%. Sake degree +2 Acidity 1.5
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@mizuhasi Chiyotsuru rei ssue (cold sake) Start chilled. The flavor profile is bright and powerful, and the aroma in the nose is also very pleasant. Delicious! Yellowtail sashimi, maedaya olive oil, salt from Tsuki no Shizuku Type of SakeJunmai-shu Rice varietyGohyakumangoku Rice polishing ratio 60 Alcohol content17 IngredientsRice, Rice malt This sake is made with the "sake to be drunk chilled" concept in mind, which was quietly released only in 2014. The quality of the sake is the exact opposite of the 2014 (stoic dry), with a slight sweetness.
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