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.
Japanese>English
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.
Japanese>English
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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.
Japanese>English
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.
Japanese>English
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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.
Japanese>English
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 😊.
Japanese>English
KidShibata’s純米大吟醸 be ambitious
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This is a special Junmai Daiginjo made by Mr. Shibata and his team, who are responsible for the production of Team Kido, only available at this time of year.
It is only available in the year when the quality of the sake is satisfactory, and it is not always available every year.
The name of the sake is "be ambitious," and it is aged for about six months after being fire-quenched once from freshly pressed sake.
It has a soft, mellow, and full flavor, with a voluminous umami taste and a delicate lingering aftertaste and a pleasant sharpness.
Japanese>English
Kakurei特別純米 雄町 生原酒
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Limited shipment of "Omachi from Seto, Okayama
This special junmai sake was made by polishing the Omachi rice to 55% in order to bring out the best of the Omachi rice for sake brewing, and it has not only the richness of the Omachi rice, but also a sense of quality and dignity.
Japanese>English
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This sake is a noble sake, but instead of brewing water, naturals from last year's vintage were used to create a natural, unadulterated sake with a clear, realistic finish.
It seems to go well with anko (red liver) and albacore ponzu. Although kijoshu has a strong image as an after-dinner drink, it could also be enjoyed as an aperitif by mixing it with carbonated water 😋.
Japanese>English
Nabeshima吉川産山田錦60 特別純米
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Nabeshima" is brewed using only sake rice grown and harvested in "Yoshikawa," a special A district in Hyogo Prefecture, the sacred land of the king of sake rice, Yamadanishiki.
Nabeshima" is brewed using only rice grown and harvested in "Yoshikawa," a special A district in Hyogo Prefecture.
Rice of this good origin is usually used for daiginjo and other sake brewed with well-polished outer shells, but this is a special junmai, a rare and interesting sake, where the rice is not overly polished and the flavor of the rice itself is clearly evident.
Nabeshima does a lot of things well.
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Tsuchidaシン・ツチダ 活性 生
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This sake has a perfect balance of moderate sweetness and bright acidity, and the freshness of freshly squeezed fresh sake and the slight carbonation from the activation accelerate the pleasant and refreshing flavor.
There was none of the thick, sake-lees-like feeling characteristic of nigori sake, and the smooth, elegant texture made it refreshing to drink, while the depth of flavor was still present.
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Tenbi純米大吟醸 火入
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Tenbi's highest ranking! We received a superb bottle from Tenbi, which continues to create a stir in the world of sake as a talented brewer that is even featured in First Class.
The brewer uses 40% polished Yamadanishiki rice, brews it slowly and carefully at a low temperature, and uses yeast No. 901 in order to make a junmai daiginjo that is easy to drink and goes well with meals, as is typical of Tenbi.
The sake has a perfect balance between a full-bodied sweetness and a clean, crisp aftertaste, making it a perfect complement to a meal.
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