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Niwa no Uguisuスパークリングピンク

Yamaguchi Shuzojo Fukuoka

11/13/2024, 12:54:56 PM

11/13/2024

家飲み部

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Honsei Pink Spark! A junmai ginjo-shu with a unique flavor and powerful bubbles from secondary fermentation in the bottle, you will be enchanted by the bubbles that rise and fall. You will be enchanted by the bubbles that rise and the sweet and refreshing mouthfeel. The bubbles are so vigorous that I chilled the bottle and opened it a little at a time so it wouldn't spurt😅.

Japanese>English

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Takachiyoうすにごり活性生

Takachiyo Shuzo Niigata

8/4/2024, 12:54:36 PM

7/31/2024

家飲み部

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This time, "Takachiyo" is purple. The fruit associated with purple is grapes, yes! grape juice for adults. This is a lightly cloudy, active type. Grapes + carbon dioxide ・・・・・・ Yes, it is. In other words, it tastes like a fanta grape! It's a little different from "FUNTA GRAPE", but that's what I imagine it tastes like. On the label, there is the word "SPARK", which was not there before. When I chilled it well and opened the bottle, I could feel the pizzazz, and with the fresh grape taste, I could enjoy it in the hot summer 😊.

Japanese>English

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Chiebijin裏ちえびじん　おりがらみ生酒

Nakano Shuzo Oita

8/4/2024, 12:45:52 PM

8/4/2024

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Chiebijin, Oita's Nakano Sake Brewery, is always trying to evolve, and Ura Chiebijin is positioned as an extra edition/challenge brewing. The popular Chiebijin is released in February every year, but this year's Ura Chie is a summer version of Oragami Nama-zake, which means that it is a summer version of Oragami Nama-zake. This year's release of [Ura] Chie is a summer version of ogara-mi nama-zake! The other side of Ura, or rather, the super back side, was the Ura Chie, with its refreshing acidity with a hint of carbonation and the umami of rice, which was very refreshing and refreshing especially in this hot summer. ☺️

Japanese>English

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Koeigiku甕月　亀の尾

Koeigiku Shuzo Saga

6/16/2024, 8:14:07 AM

6/15/2024

家飲み部

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(Brewer's comment) Kame-no-o" is a variety that is the root of famous rice brands such as "Koshihikari," "Hitomebore," "Akita Komachi," and "Tsuyahime. The quality of rice is hard, and in some years it melts, while in other years it does not melt at all, making it not an easy variety to produce. To be honest, we have not yet clearly grasped how to bring out the best of Kame-no-o. In thinking about how to make the most of it, I became interested in the idea of polishing Kame-no-o, and that was the beginning of brewing this sake. In the brewing process, we used a completely new brewing formula. We used less water and more koji than standard, and fermented it slowly for a long period of time with awa-ari yeast. The result is a clear sake with a body characterized by sweetness with acidity and viscosity. The most notable feature of this sake is its "acidity," which is so exquisitely expressed 😊. The addition of acidity to the juicy, clear base made the sake more colorful, and the refreshing aftertaste was perfect for the coming season.

Japanese>English

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Ippakusuisei純米吟醸　山田錦

Fukurokuju Shuzo Akita

6/9/2024, 7:41:33 AM

1/6/2024

家飲み部

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This is a limited annual release of Junmai Ginjo brewed with Yamadanishiki, a rice suited for sake brewing. It has a gorgeous aroma typical of Isshuikusuisei, and while it has a freshness, we enjoyed the rich flavor of Yamadanishiki over the summer 😊.

Japanese>English

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Matsunotsukasa純米大吟醸　竜王山田錦

Matsuse Shuzo Shiga

6/9/2024, 7:30:57 AM

4/13/2024

家飲み部

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This Junmai Daiginjo is made using only Yamadanishiki produced in Ryuoh, which has been carefully cultivated for about 30 years through trial and error in cooperation with contract farmers, The company aims to express and convey the individuality of each farmer who grows the rice. The attack in the mouth is clean and light, but the sweetness and acidity follow after a short delay, which I liked very much.

Japanese>English

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Uto

Nishida Shuzoten Aomori

6/9/2024, 7:21:21 AM

2/10/2024

家飲み部

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The name of this sake, "Zenchidori" (Utou), is taken from a precious bird that represents Aomori City. It is a supreme daiginjo that is offered once a year by the "Tasake" brewery, and its quality and taste are exceptional because it is brewed only with the "heart white" portion of the best sake rice, Yamadanishiki, polished down to 40%. No artificial force is used in the pressing process, and only the best part, the "Nakadori" by the sake bag, is lavishly bottled. The taste is dry yet rich, with a refined ginjo aroma reminiscent of peaches and melons, and a deep lingering aftertaste that further enhances the name "Tasake" and is considered the rarest daiginjo sake in the Nishida brewery.

Japanese>English

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Yuki no Bosha製品番号酒

Saiya Shuzoten Akita

6/9/2024, 7:00:43 AM

6/1/2024

家飲み部

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It is a daiginjo-shu made from Yamada-Nishiki rice produced in Kurodasho, Hyogo Prefecture, polished to 35%, and the best of the drops collected by Fukuro-hozuri (hanging in a pouch). The taste was rich and concentrated with an elegant aroma and flavor unique to Fukuro-hozuri nama-shu😊.

Japanese>English

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Koeigikuアナスタシア　グリーン

Koeigiku Shuzo Saga

6/9/2024, 6:54:36 AM

3/22/2024

家飲み部

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It is named after "Anastasia Green," a variety of chrysanthemum that is as gorgeous as fireworks, named after the Greek word "Anastasia," meaning "resurrected woman." It has a fresh, green grass-like nuance, but was enjoyable even after drinking it over time. This year's SAGA NO HANA had the softest sake quality in the past five years, with the koji power working well to bring out the acidity, but the unique green grass-like flavor seemed to be subdued.

Japanese>English

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Yukinobijin吟の精　6号酵母　生

Akita Jozo Akita

3/24/2024, 11:45:36 AM

3/24/2024

家飲み部

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It was a refreshing sake that left a fresh taste followed by a smooth and crisp finish. ☺️

Japanese>English

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Yamamotoピュアブラック純米吟醸純米吟醸

Yamamoto Akita

11/24/2023, 8:29:28 AM

7/21/2023

家飲み部

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Pure Black is a raw version of Yamamoto Sake Brewery's ace sake. The slight carbonation is tingling in the mouth. The aroma is subdued, with a fruity citrus acidity, followed by a sharp sharp sharpness. The flashiness of the raw sake added to it made it a sake that you shouldn't be able to resist drinking. ☺️

Japanese>English

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Sakayahachibee雄町　純米大吟醸無濾過生原酒

Gensaka Shuzo Mie

11/24/2023, 8:23:12 AM

7/11/2023

家飲み部

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A hint of gorgeousness. Trolley-like awaited flavor. Easy to drink, so you can drink it smoothly and with increased danger 🤭. The happiness you can feel when you drink it. I didn't know there was such a sake. ☺️

Japanese>English

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Hakugakusen純米吟醸　生　桜鼠

Yasumoto Shuzo Fukui

11/24/2023, 7:56:38 AM

7/1/2023

家飲み部

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Sakura-nezumi is a traditional Japanese color for cherry blossoms. This brewery uses this traditional color to express the flavor. Sake rice "Gin-no-Sato" was developed by crossing Yamadaho, Yamadanishiki, and Watabune, which are varieties that are descended from Yamadanishiki. It is said to be suitable for ginjo-zukuri because of its large grain size and the shape of its heart white. It has a soft core flavor and body characteristic of rice, and is well balanced with a crisp, lingering finish. It was an elegant sake with a clear and crisp aftertaste. ☺️

Japanese>English

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Banshuikkon

San'yohai Shuzo Hyogo

11/24/2023, 7:46:58 AM

6/21/2023

家飲み部

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This junmai nama-zake is made from 65% polished Banshu Aizan, one of the most premium Aizan varieties, and brewed using the Yamahai method. It is carefully fermented at low temperature for a long period of time to make the most of its characteristics. It was a sake with the full flavor and depth that is typical of Aizan. ☺️

Japanese>English

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Sogen純米吟醸　OMACHI

Sogen Shuzo Ishikawa

8/16/2023, 9:39:46 AM

8/16/2023

家飲み部

harley21

This sake was exchanged for the Yukino Kayasha that was given to me. I was looking for something special to drink on a business trip to Kanazawa, and a friend of mine who lives in Kanazawa recommended Sogen, saying that it was a little unusual but good. I bought four bottles that would fit in my bag. I bought four bottles that would fit in my bag, one for myself. When I sipped it, I could taste the deep rice flavor, but the flavor of Omachi enveloped it and it went in smoothly, leaving a lingering aftertaste before running out. I think it was a sake as good as the Snow Kayasha that I got. ☺️The last picture is a candidate for the tasting, but...

Japanese>English

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Yuki no Bosha美酒の設計　純米吟醸

Saiya Shuzoten Akita

8/16/2023, 9:28:52 AM

8/15/2023

家飲み部

harley21

I received this as a thank-you gift from a senior staff member of a client who is retiring from the company. It was like an exchange of gifts, but it was a very funny scene. Of course, the taste is Yamada-Nishiki, but the elegant ginjo aroma, the sweetness of the rice, and the lingering aftertaste are exquisitely balanced.

Japanese>English

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Yuki Daruma

せんきん Tochigi

8/16/2023, 8:52:50 AM

8/14/2023

家飲み部

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On a sunny day with powdery snow, why don't you build a snowman? Contrary to the catch of "Why don't you make a snowman on a sunny day with powdered snowflakes dancing in the air? This is an activated muddy sake made from 100% Yamadanishiki grown in rice paddies in the same water vein as the brewing water. It has a youthful and fresh La France aroma that spreads, and when you put it in your mouth, the elegant sweetness spreads at once and a silky smoothness rushes over your palate. It was a fine, delicate and meticulously crafted sake. ☺️

Japanese>English

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Nabeshima純米吟醸　赤磐雄町

Fukuchiyo Shuzo Saga

8/16/2023, 8:42:06 AM

8/13/2023

家飲み部

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I know it tastes great even if you don't drink it, but it's just as good when you drink it 😄. I know it tastes good even without drinking it, but it's great when you drink it 😋 It tastes so dignified and dignified that it's appropriate for the kind of taste you'd want to have when you welcome your ancestors for the Bon Festival and wish you could have drunk it with your father, who was a drunkard. ☺️

Japanese>English

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Aramasa秋田巡吟醸2022

Aramasa Shuzo Akita

8/16/2023, 8:06:54 AM

8/13/2023

家飲み部

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Although Shinsei calls it Junmai, it is made from 100% Akita Sake Komachi with a Ginjo level rice polishing ratio of 45% for Koji rice and 55% for Kake rice. It is brewed with Kyokai No. 6 yeast, which is the origin of Shinmasa, and is made using the traditional method of making sake using natural lactic acid bacteria and wooden vats. ☺️ It is easy to drink with an alcohol content of 12 degrees and the aroma of wooden vats and ginjo aroma is very pleasant and easy to drink.

Japanese>English

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HououbidenWhite Phoenix

Kobayashi Shuzo Tochigi

8/16/2023, 7:56:57 AM

8/10/2023

家飲み部

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Junmai Daiginjo-genshu raw, unfiltered, 100% rare rice Aiyama is used in this magnum bottle. It is neither a four-bottle nor a one-bottle bottle, which makes it a rather awkward 😅 to place in the refrigerator, but it is a sake specially brewed in the hope that it will add color to a sunny day. The harmony of the refreshing ginjo aroma and Aizan's characteristic fruity acidity cut through with a pleasant aftertaste.

Japanese>English

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