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Compared to the balanced "Ginkuro", it is sharper and drier.
It is a sake that you would like to keep drinking with a little bit of side dishes such as bamboo shoots and spring to early summer vegetables.
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The first "KIMOTO" brewed sake has a modern and clean taste.
It has a modern, clean taste.
This is a masterpiece of unfiltered kimoto sake produced from ultra-soft subsoil water from the North Alps.
It is so good that even the master brewer is proud of it. ❣️
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It is made from "Hanabukiyuki," Aomori Prefecture's rice suitable for sake brewing, and features a rich, umami taste with a clean, refreshing flavor that never gets old.
Although it is a standard Junmai-shu, it is always in short supply in the market.
The sake is made by carefully preparing koji, which cannot be duplicated, to produce good, strong koji, which is then used to make the sake with a rich flavor. This is the secret of making "Tasake" special junmai sake.
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Hououbiden「～FlyHigh〜The 2nd」
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A new type of sake with effervescence, carefully wrapped in a bottle with the freshness and gasiness of the fermenting unrefined sake mash (moromi) in its original form.
The first chapter, "~Fly High~ The Ist.
It is "~FlyHigh~The 2nd" which has been improved as the second chapter and has a creamy gaseous feeling but with increased transparency.
A new sensation of "Houou Mita", Fly High!
We got a very limited quantity: ☺️
Japanese>English
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Blending two types of junmai sake with elegance and aroma made with Akita-style flower yeast (AK-1) and
Blended with two types of junmai sake with elegance and aroma made with Hana-komachi yeast (AK-1) and Akita-style Hana yeast (AK-1).
The blend is then filled with carbon dioxide gas that has a strong impact.
When poured into a glass, fine bubbles rise and the elegant ginjo aroma tickles the nostrils.
The moderate sweetness matches the sparkling stimulation. The light alcohol and refreshing acidity are perfect for a stimulating summer evening.
A sparkling junmai with the typical "Shuyooshi" flavor that reveals the juiciness of the rice.
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YanmaYANMAR13
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This is an unfiltered, unfiltered special junmai sake with 13% alcohol by volume.
Even if you input the number (alcohol content) first, it is hard to believe that it is 13 degrees.
If you drank it without the information that it was low alcohol, you would never think so 😊.
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Glorious Mt.Fuji仙龍 無濾過生原酒
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This sake is freshly pressed with 60% Miyamanishiki rice and has a light, fruity flavor.
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Yukinobijin純米 しぼりたて生
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This freshly squeezed junmai namaishu is made entirely from Akita Prefecture sake brewing rice, and is characterized by its light flavor and refreshing acidity.
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Yuki no Bosha製造番号酒 純米大吟醸
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Junmai Daiginjo is made using the best brewing techniques of the Saiya Sake Brewery, and is controlled with a production number to maintain sake quality.
The rice is polished to 35% Yamada-Nishiki produced in Kurodasho, Hyogo Prefecture.
The noble aroma and flavorful taste of this junmai daiginjo-shu, which is made by collecting only the best of the drops of sake by hanging it in a sack, can be enjoyed.
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Koeigikuハロー光栄菊雄町・無濾過生原酒」うすにごりバージョン
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As with the clear sake, the moment you open the bottle, the gentle aroma of white grapes spreads,
Next comes a gentle sweetness reminiscent of white peaches and green apples, balanced by a beautiful acidity.
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Koeigikuハロー光栄菊 雄町・無濾過生原酒
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The moment it was opened, the aroma of mild white grapes spread, followed by a gentle sweetness reminiscent of white peaches and green apples, and a nice sense of balance of clean acidity.
The alcohol content was a solid 15%, and we were able to fully enjoy its deliciousness right after opening the bottle.â
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Jikon三重山田錦火入れ
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Yamada-Nishiki produced in Mie Prefecture has been carefully polished to 50%, and the gorgeousness and juicy flavor that is typical of Jigokan have been brought out to the fullest.
It has a smooth and mellow mouthfeel with a rich sweetness unique to Yamada-Nishiki, but it is light and light without being heavy.
It has a freshness that makes it hard to believe that it is fire-aged, and even when the temperature rises, the sweetness does not sag, and the finish is smooth and crisp. ☺️
Japanese>English
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The Yamada-Nishiki version of Tazake, which is a standard sake with a refreshing, umakuchi taste that does not bore the drinker, is now available.
The good, strong malted rice brings out the new flavor of Yamadanishiki, and the sake has a different taste from the standard Tasake Hanabukiyuki.
Japanese>English
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The product name "Nikomaru" is Nagasaki's representative edible rice, and the origin of the name is said to be "because the grains are large and delicious and make you smile when you eat it.
This sake was created by Mr. Mori and the brewers who wanted to use Nikkomaru to make a standard sake that would bring a smile to people's faces.
This time it was a seasonally limited orikarami unfiltered raw sake, and it certainly brought a smile to my face. ☺️
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Chiebijinルージュプラン
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It is a junmai made from "Comet", a recently popular rice for sake brewing in Hokkaido, and is freshly pressed or orikara, so be careful when you open the bottle.
It is fresh and easy to drink, with a red and white pattern that is perfect for a happy occasion.
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The theme for 2024 is "timeless sake brewing," and Mitsuo Yamakawa will travel back and forth between different eras.
Otokoyama Shuzo, the brewery in charge of this year's brewing, will focus on 1998, the last year of the tenure of Shiro Sasaki, the Nanbu Touji who decided the direction of the brewery, and brew this sake by faithfully reproducing as much as possible the methods used by Touji Sasaki in the past, while the way of sake brewing has changed with time.
The rice used is Yamagata Prefecture's sake rice, "Dewa Sanzu. It is the most familiar rice with a characteristic that stands out for its high whiteness, clean taste, and softness, and the sake was dry, aroma-less, elegant, and honest, just as Touji Sasaki likes it.
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Daishinshu仕込15号 純米大吟醸
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The 100% contract-grown local rice "Hitogokochi" is carefully polished in-house for a long time, and from brewing to storage and bottling, this Junmai Daiginjyo is the 15th brewed with the traditional techniques and wisdom of Daishinshu.
The smooth taste and gorgeous aroma are like biting into a delicate apple.
The toji and brewers put a lot of time and effort into making this sake, and it has a refined and elegant flavor.
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Tatenokawa2025巳 Heavy Rotation
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The motif of the zodiac bottle for the year 2025, the year of the rising sun, is "the first sunrise and two snakes.
The sky of the New Year, with the sun rising, is depicted in vivid colors of red and gold.
Holographic snake and cloisonne patterns are placed among the clouds in the sky, creating a glamorous, stylish design that celebrates the start of a new year.
Junmai Daiginjo-shu, brewed with "white malted rice" in the brewing process, has a unique sweetness and sourness that is distinctly different from the clear, usual Tatenogawa, with a mild aroma and sweetness reminiscent of dried persimmons. Then I felt the richness of 100% orange juice and a glossy acidity.
The acidity gives it depth, and although it is not alcoholic, it is very drinkable, with a mouthfeel that lingers and a juicy flavor that makes you feel refreshed.
The two snakes drawn in a spiral pattern are said to have been made to pray for strong vitality and prosperity.
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The extra theme for the 2024 brewing year is brewing with the latest rice polishing technology "Shin Gin",
The first batch was brewed with the latest rice polishing technology "Shin-Gin," and even though the fermentation went further than expected due to the climate during the brewing, it did not have the characteristic thin taste, and the rice melted well, resulting in a very well-balanced finish.
It had a slightly citrus-like acidity and a delicious rice flavor, and the taste, which would be a bit heavier with 60% polished rice, was clear and smooth, making it a light and easy to drink 😁sake.
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Takachiyo扁平精米 おりがらみ
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As you can see, "Takachiyo" in hiragana has no indication of junmai or junmai ginjo.
There is no indication of the rice used, nor of the rice polishing ratio, nor of the sake and acidity levels.
It is a sake to be drunk with sensitivity, not with a label, so drink it quietly...
It says "Uonuma" on the label, so is that right? Or is it rich, mellow, and inexhaustible? I enjoyed the fresh and aromatic flavor without thinking about it 😊.
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