オールドスポルト
Brewed by a female toji, this sake is very gentle on the palate. There is no sharpness. It is refreshing, but has a mysterious mouthfeel with a deep, rich, alsoe-barrique, pushy feeling, and acidity.
No label on the bottle.
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オールドスポルト
Hourai is a sake named after a place of eternal youth and longevity.
Since 1870, Hourai has been dedicated to making excellent sake, and is loved by the local people as Hida people's "Kei no Issei" sake.
It has won numerous awards at domestic and international sake festivals.
Milan, London, and Kura master.
It is rather refreshing with a hint of rice flavor and carefully crafted soul.
Japanese>English
オールドスポルト
Using Yamadanishiki from Hyogo Prefecture and 100-year-old water from Mt. Hakusan, a sacred mountain, the sake is carefully brewed in the middle of winter and is free of any cloying taste.
The gorgeous aroma, which is only possible with non-junmai sake, also has a freshness to it.
I used to drink only junmai, but the recent alsobe has a refined finish that is different from the past and more like Yamada-Nishiki.
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オールドスポルト
The rich aroma is unique to nigori sake, and it is tangy on the tip of the tongue.
The umami of Miyamanishiki, Nagano Prefecture, makes this the best food sake.
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オールドスポルト
The "88" refers to the process of rice production, and the handprint expresses the confidence that the maker has put his/her heart and soul into it. This junmai ginjo is the result of raising the rice as if it were one's own daughter.
You can feel the mellowness and maturity of the carefully crafted sake.
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オールドスポルト
This product is brewed with Yamadanishiki from Hyogo Prefecture, inspired by the origin of yeast No. 7 and the pretty flowers that bloom in the Yatsugatake Mountains.
The first sip is elegant, fragrant, and smooth, with a lightness that does not disturb the meal.
The fact that it is a food sake is also a wonderful sign of its strong spirit.
Japanese>English
オールドスポルト
A surprisingly refreshing junmai ginjo.
It is best served well chilled in summer with edamame (green soybeans) on the porch, or with katsuo tataki (bonito tataki).
Japanese>English
オールドスポルト
Sake brewed according to a method described in documents from the early Edo period.
This sake has a rich, pure rice flavor with a hint of sourness in the sweetness.
Japanese>English
オールドスポルト
This dry junmai ginjo is brewed with locally grown Yamada Nishiki, based on the belief that sake brewing is all about rice cultivation.
It is not so much dry as it is refreshing and clean.
Japanese>English
オールドスポルト
Very refreshing and clean, Junmai sake that does not feel like Junmai.
Basically, the lineup is Junmai oriented.
There are many different flavors of Junmai sake.
Japanese>English
オールドスポルト
The toji himself was present at the Keikyu tasting to explain and purchase the sake. It is an unfiltered, unpasteurized version of the Junmai Daiginjo that was served at a dinner party with former President Trump.
Comparing the two, I found this one to be more aromatic, mellow, and more to my liking. I preferred this one because it is a junmai daiginjo with a gentler feel that can only be produced by a female toji.
Japanese>English
オールドスポルト
Bubbly sake brewed with a second fermentation in the bottle.
Soft bubbles, sweetness of rice compared to champagne.
Enjoying Masumi with its bubbles also makes you feel moderately superior. It is a bit expensive at 6,000 yen because of the time and effort put into the bubbles.
Japanese>English
オールドスポルト
Jet black in color with the most Masumi-like sensation.
The ultimate in light and dry. The best food sake.
It humbly complements food in a way that is distinctly different from fruity or mellow.
This way of life is wonderful.
Japanese>English
オールドスポルト
A superb junmai daiginjo made with water cultivated in the climate of Kishu, surrounded by fields and mountains.
It is not simply fresh and fruity, but has a gorgeous ginjo aroma and a bitter taste that can be felt on the side of the tongue.
This gives it a strong, not shallow, daiginjo-style flavor.
It is a great all-around daiginjo that can be drunk alone or served with Japanese, Italian, French, sweets, or anything else.
Japanese>English
オールドスポルト
It has a fresh aroma, soft and mild rice flavor, and a crisp aftertaste. Although it is junmai (pure rice), it is dry rather than mellow, a characteristic of Urakasumi's drinking style.
Japanese>English
オールドスポルト
The moment you drink it, you will feel its deliciousness.
It has a full and graceful ginjo aroma, juicy, fresh, mellow, and soft flavor,
These words are true.
I am now eating firefly squid with vinegared miso and boiled spinach, a perfect marriage.
Aged sake that makes the snacks even more delicious.
It makes me want to eat sushi and sashimi.
Japanese>English
オールドスポルト
The fermentation process is carried out in a 10:10 ratio of water to rice, with a high concentration of rice, which produces a rich flavor.
This sparkling wine has a juicy fruitiness due to the oli entanglement.
On the other hand, it has a refreshingly bouncy and effervescent taste, making it a softer sparkling wine than wine-type sparkling wine.
Japanese>English
オールドスポルト
Asahi rice is the root of many rice varieties along with Kame-no-o. In the Meiji era, Asahi rice was widely distributed in western Japan, while Kame-no-o rice was widely distributed in eastern Japan.
Furusato Raku tax-paid limited edition sake with a strong acidity and umami flavor.
Japanese>English
オールドスポルト
It is a souvenir of Izu, and although it is a honjozo, it is easy to drink. It is the kind of sake you want to drink while eating lunch on a train trip while viewing Mt.
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オールドスポルト
The freshly squeezed sake is bottled without filtering, heating, or rinsing.
This is a limited-time-only sake that can only be enjoyed in winter, and combines the youthfulness of new sake with the strength of unblended sake.
It is a well-made junmai sake with a moderate aroma, acidity, and fullness, but with a freshness similar to that of a ginjo.
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