オールドスポルト
Made with underground water grown in the mountains of Wakayama, this sake has a refreshing acidity that is typical of summer.
It is characterized by its fruity aroma that spreads in the mouth.
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オールドスポルト
It is made with Suzune as its ranch base, with a subtle pink color from pigment extracted from locally grown black beans and purple-black rice.
This gentle sake has a silky smooth effervescence and sweetness.
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オールドスポルト
Tangy on the tip of the tongue.
Quite sweet.
Goes well with Japanese food, shabu-shabu, meat and potatoes.
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オールドスポルト
Although it is junmai, it is easy to drink with a refreshing taste.
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オールドスポルト
Sake rice with character, pure rice but not too rich, with a refreshing and unique peculiar taste that awaits your attention.
Japanese>English
オールドスポルト
It is a well-balanced junmai ginjo with a good aroma, not too light, and goes down well.
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オールドスポルト
Masumi, one of the flagships.
I bought it for the first time and drank it with a sense of excitement.
It has the clear aroma and taste of Shinshu.
The attack is tangy on the tongue, with elegant sweetness, gorgeous flavor, and a really well balanced full-bodied flavor.
Japanese>English
オールドスポルト
Junmai Daiginjo made from Yamada-Nishiki rice grown in-house and polished to perfection. This sake is stored at a low temperature in the brewery.
The sweetness, bitterness, and sticky richness make this a delicious sake.
This is a mellow sake that is a perfect counterpoint to the light, refreshing sake.
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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.
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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.
Japanese>English
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).
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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.
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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.
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