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yosi

MiinokotobukiCICALA純米吟醸生詰酒

Mii no kotobuki Fukuoka

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6/3/2023

家飲み部

yosi

Junmai Ginjo-shu with a rice polishing ratio of 60%. CICALA means "cicada" in Italian, and the label is made in a tea bottle with an image of a cicada perched on a tree. The rice used for this junmai ginjo is "Yume-Ichiken," Fukuoka Prefecture's original sake rice, and it is brewed with "Yume Yeast," a malic acid yeast. When poured into a glass, it has a sweet and sour, refreshing ginjo aroma. One sip and you will taste the unique sourness and gentle sweetness of malic acid. It tastes like a cool green apple. It is perfect for the hot summer! My favorite level (self-assessment) ★★★★★★★☆☆☆☆

Japanese>English

yosi

Horai蔵まつり　号外品純米大吟醸生酒

Watanabe Shuzoten Gifu

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5/27/2023

家飲み部

yosi

Junmai Daiginjo-shu with a rice polishing ratio of 45%. Upon investigation, we found that the price was set at about half the normal price for users far away who wanted to enjoy the limited edition sake offered at the Watanabe Shuzo Brewery's Kura Matsuri, and the sake was made with the brewery's hope that they could enjoy the bustle and joy of spring at the Kura Matsuri, even if only a little. When poured into a glass, it has a sweet ginjo aroma. When you take a sip, you will first taste a strong sweetness and a slight bitterness, but the overall flavor is rich and well-balanced with a deep umami. This is a great cospa! This one is also delicious. My favorite level (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

kamosu mori純米大吟醸純米大吟醸生酒袋吊りおりがらみ発泡

苗場酒造 Niigata

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5/20/2023

家飲み部

yosi

Junmai Daiginjo-namaishu with a rice polishing ratio of 50%. The brewing process of the KAISUMORI series is characterized by "one-stage brewing and accompanying brewing. Normally, the "three-stage brewing" process involves adding steamed rice, koji, and water in three separate batches, but this is a one-shot brewing process. It costs a lot of money, doesn't it? When poured into a glass, it has a sweet ginjo aroma like lychee. After taking a sip, you will feel a firm gaseous sensation, followed by a refreshing citrus acidity and a dry, pleasant bitterness. Compared to the Sourisumori Junmai Ginjo, the bitterness and bitterness are stronger. It is also delicious. My favorite level (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

深然 MIZEN純米吟醸

苗場酒造 Niigata

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5/2/2023

家飲み部

yosi

Junmai Ginjo-shu with a rice polishing ratio of 60%. This sake was created based on the concept of a sake that goes well with meals. It is brewed using the "two-stage brewing" method, which is a combination of the "one-stage brewing" brewing method characteristic of brewing forests and the "three-stage brewing" method of regular brewing. The name of the brand comes from the word "nature. The label is also an extreme abstraction of a leaf. When poured into a glass, it has a mellow, though not very strong, aroma of rice. A sip reveals a well-balanced, refreshing sake with soft umami, pleasant acidity, and bitterness. It is also delicious. My favorite level (self-assessment) ★★★★★★☆☆☆☆

Japanese>English

yosi

kamosu mori純米吟醸純米吟醸原酒生酒袋吊りおりがらみ発泡

苗場酒造 Niigata

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4/29/2023

家飲み部

yosi

Junmai Ginjyo Nama Shu with a rice polishing ratio of 60%. The brewing process of the KAUSUMORI series is characterized by the "one-stage brewing and accompanying brewing" method. Normally, the "three-stage brewing" process involves adding steamed rice, koji, and water in three separate batches, but this is a one-shot brewing process. It is a luxurious brewing method because it is also costly. When poured into a glass, it has a sweet ginjo aroma like lychee. After taking a sip, you will feel a firm gaseous sensation, followed by a refreshing citrus acidity and a dry, pleasant bitterness. The aftertaste is wrapped up by the umami sweetness from the orikarami. It is also delicious. My favorite degree (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Kamikawataisetsu上川純米吟醸

上川大雪酒造 Hokkaido

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4/25/2023

家飲み部

yosi

Junmai Ginjo-shu with a 55% rice polishing ratio Kamikawa Taisetsu Sake Brewery is a new brewery that started brewing in 2017. This sake is made at the Kamikawa Taisetsu Brewery "Hekiun Brewery. It is located on the campus of Obihiro University of Agriculture and Veterinary Medicine. Obihiro University of Agriculture and Veterinary Medicine is Japan's only national college of agriculture and has a long history of producing Hokkaido's best brewers. It is an interesting experiment to have a brewery on the campus of such a university. Pouring it into a glass, one can hardly smell it. The first impression is a refreshing citrusy acidity like lemon, followed by a pleasant bitterness and umami. The overall flavor is refreshing and clean. Degree of personal preference (self-assessment) ★★★★★★☆☆☆☆

Japanese>English

yosi

Daishichi箕輪門純米大吟醸生酛

Daishichi Shuzo Fukushima

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4/15/2023

家飲み部

yosi

Junmai Daiginjo-shu with a rice polishing ratio of 50 According to our research, Daishichi Sake Brewery uses a unique flattened rice polishing technique called "Super Flattened Rice Polishing". By polishing the rice evenly from the surface, the brewery has succeeded in minimizing the presence of impurities in the sake. When poured into a glass, it has a ginjo aroma similar to that of apples. The first impression is a clear, fine, gentle flavor with no cloying taste. Overall, it is a well-balanced sake. It is also delicious! My favorite level (self-assessment) ★★★★★★☆☆☆☆

Japanese>English

yosi

Hohai華想い純米吟醸生酒

Mira Shuzo Aomori

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4/8/2023

家飲み部

yosi

Junmai Ginjo Nama Shu with 55% rice polishing ratio According to research, the raw material rice used is "Hanasoui," a variety from Aomori Prefecture. It is a crossbreed of Hyogo Prefecture's Yamadanishiki and Aomori Prefecture's Hanafukuyuki, and is characterized by its short grass and slightly high ear count. Poured into a glass, the aroma is of fresh green apple-like ginjo aroma. The first impression when drinking it is gorgeous, with a sweet, ripe, fruity taste that is full of sweetness. It has a fruity flavor similar to that of Toyo Bijin...it is also delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Toyobijin醇道一途　おりがらみ純米吟醸原酒生酒おりがらみ

Sumikawa Shuzojo Yamaguchi

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4/5/2023

家飲み部

yosi

Junmai Ginjo Nama Shu with a 50% rice polishing ratio. This is a new winter-only sake. It is a limited-edition shipment immediately after the vat is raised, and is intended to be enjoyed as an annual "winter staple of Toyo Bijin". When poured into a glass, it has a sweet melon-like ginjo aroma. One sip reveals the fruity, sweet, juicy flavor characteristic of Toyo Bijin, but the taste is fresh and refreshing right after opening. It is also delicious. My favorite degree (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Kokuryu垂れ口純米吟醸原酒生酒

Kokuryu Shuzo Fukui

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4/1/2023

家飲み部

yosi

Junmai Ginjo-shu with a rice polishing ratio of 55%. Upon examination, it is a lightly nigori (light nigori) raw sake bottled directly from the new junmai ginjo sake that flows out of the "dripping mouth" of the sake tank. When poured into a glass, it has a sweet and sour apple-like ginjo aroma. The first impression after drinking is that it is fresh and full of flavor. The aftertaste has a well-balanced bitterness and acidity. This is delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆

Japanese>English

yosi

MimurosugiGrazie a Dio純米吟醸原酒無濾過

Imanishi Shuzo Nara

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3/16/2023

家飲み部

yosi

Junmai Ginjo-shu with a rice polishing ratio of 60%. According to our research, this sake, named "Grazie a Dio" = "Thanks to God," is made with various expressions of gratitude to those involved in the medical industry and for the sake brewer's continued good health and safety. When poured into a glass, it has a ginjo aroma with a hint of green apple. The first impression is a dry, light, sweet and sour grapefruit flavor. But it is full of umami... This is delicious! How much I like it (my own rating) ★★★★★★★★☆☆☆

Japanese>English

yosi

Emishiki赤い糸純米吟醸生酒

Emishiki Shiga

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3/3/2023

家飲み部

yosi

Junmai Ginjo Nama Sake with 50% rice polishing ratio When examined, it is "Akai Ito", a sweet series of Laughing Shiki. The name of the product is said to carry the desire to cherish human relationships even more. When poured into a glass, the ginjo aroma was like sweet ripe pineapple. The first impression is fruity, gorgeous, and elegant sweetness and umami, with a crisp, bitter finish. It is understandable that this sake was made with an emphasis on sweetness. It is also delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Shichiken天鵞絨（ビロード）の味純米吟醸

Yamanashi Meijo Yamanashi

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3/4/2023

家飲み部

yosi

Junmai Ginjo-shu with 57% rice polishing ratio. According to research, this sake uses "Yumesansui," a rice suitable for sake brewing. It is a crossbreed of Yamadanishiki, a well-known sake rice, and is said to bring out the soft taste and flavor of rice. It is Shichiken's standard sake. The aroma in the glass is sweet and fruity. The first sensation of drinking it is a light sweetness that is not so strong. After that, the bitter dryness brings the taste together. A well-balanced sake. This is delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆

Japanese>English

yosi

Gakki Masamune生詰本醸造原酒生詰酒無濾過

Ookidaikichi Honten Fukushima

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3/1/2023

家飲み部

yosi

Polishing ratio, 60% koji rice, 70% kake rice, honjozo sake. It is an unfiltered honjozo nama-zume sake brewed with Fukushima Prefecture's "Yume-no-Kou" rice. This new unpasteurized type is bottled in a condition that allows the sake to open up to the air, so it is ready to drink right after opening the bottle. When poured into a glass, it has a citrusy aroma similar to grapefruit and lime. The first impression is a beautiful sweetness, matched by a sharpness from the acidity and bitterness. I don't sense any effervescence, but there is a refreshing freshness. I basically prefer junmai, but this sake is quite tasty even when served with aruzome. Weird stereotypes are forbidden...sweat! My favorite degree (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Senkinオーガニック・ナチュール　0:nigori純米生酛原酒生酒無濾過にごり酒発泡

せんきん Tochigi

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2/24/2023

家飲み部

yosi

Junmai Nigori Sake with 90% rice polishing ratio Upon examination, Sengoku's Organic Naturals aims to go back to the basics, to zero (0). It is brewed in a wooden vat using organic ancient rice "Kame-no-o," and finished as it is by an ancient technique as a cloudy sake. When poured into a glass, it has a fresh fruity aroma with hints of white peaches and pears. The first impression is that it is truly an adult Calpis soda with a strong carbonation and nigori's unique flavor. Although it is a nigori sake, it also has the sourness, bitterness, and dryness that are characteristic of Senkou. This is delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Tenmei中取り参号純米原酒生酒無濾過おりがらみ

Akebono Shuzo Fukushima

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2/19/2023

家飲み部

yosi

Junmai Namaishu with a milling ratio of 50% for koji rice and 80% for kake rice. According to our research, Tenmei's "Nakadori" series is from No. 0 to No. 5, and one bottle is released almost every month, which is unique to the sake brewing season. The concept of "Nakadori Sango-go" is to create a balance of umami and acidity by taking advantage of the characteristics of the raw material rice, "Kame-no-o" produced in Oogata-mura, Akita Prefecture. The ogara-momi (a hint of a haze) when poured into a glass is very atmospheric. The aroma is fruity, reminiscent of sweet and sour grapefruit and green apple. The first impression after drinking the wine is refreshing and dry, with a strong acidity and bitterness that reminds one of grapefruit and citrus from the refreshing feeling of slight carbonation. This is delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆

Japanese>English

yosi

Hououbiden初しぼり純米吟醸原酒生酒無濾過

Kobayashi Shuzo Tochigi

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2/15/2023

家飲み部

yosi

Junmai Ginjo-shu with a rice polishing ratio of 55%. According to research, the brewer is Kobayashi Shuzo, founded in 1872. The sake was named after the brewery's location in the village of Mitamura, which produces high quality rice. When poured into a glass, it has a fresh, rich, sweet lychee-like ginjo aroma unique to new sake. A sip reveals a clean and crisp taste that is at odds with the rich aroma. The aftertaste is more acidic. This too is delicious. My favorite level (self-assessment) ★★★★★★★☆☆☆☆

Japanese>English

yosi

Otokoyama立春朝搾り　令和五年癸卯二月四日純米吟醸原酒生酒

Otokoyama Hokkaido

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2/6/2023

家飲み部

yosi

Junmai Ginjo-Nama Sake with a 55% rice polishing ratio This new sake is pressed and bottled early in the morning of Risshun, and is enjoyed every year at this time of the year. It is an auspicious sake that is shipped after prayers at Asahikawa City's famous Nagayama Shrine in Hokkaido. This year again, a familiar liquor store delivered it to us on February 6, the day of its release. When poured into a glass, it has a fresh ginjo aroma. The first impression after drinking it was that it had a fruitier and sweeter flavor than last year's. The alcohol content was high, but it was easy to drink. The alcohol content is high, but it is easy to drink. My favorite level (self-assessment) ★★★★★★★☆☆☆☆

Japanese>English

yosi

Atagonomatsuさらら純米吟醸生酒おりがらみ

Niizawa Jozoten Miyagi

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2/1/2023

家飲み部

yosi

Junmai Ginjo-shu with a 55% rice polishing ratio Upon investigation, Atago no Matsuri is a sake designed to be the ultimate food sake. It was named "Sasara" with the aim of brewing sake with conviction and attention to detail in each grain and drop, which is the source of the sake. When poured into a glass, it has a soft, sweet, banana-like ginjo aroma. The first sip has a clean and crisp taste. It is exactly as the concept of "the ultimate food sake. However, you can also taste the sweetness, umami, and freshness that is characteristic of the sake made from the lees. It is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆

Japanese>English

yosi

Azumaichi東一純米吟醸うすにごり純米吟醸にごり酒

Gochoda Shuzo Saga

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1/28/2023

家飲み部

yosi

Junmai Ginjo-shu with a rice polishing ratio of 49%. Upon investigation, it turns out that Go Machida Shuzo is a notable brewery that has been brewing ginjo-shu under the motto of "sake brewing grown from rice" since 1988, when a group of brewery workers began growing Yamadanishiki. When poured into a glass, the ginjo aroma is calm and green apple-like. The first sip is a big hit with its grapefruit-like bitterness, acidity, and juiciness. The aftertaste is refreshing, with a strong sweetness and umami, as well as a slight gaseous sensation. It is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆ Add a comment...

Japanese>English

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