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
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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.
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.
Japanese>English
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.
Japanese>English
オールドスポルト
Hana-no-Mai was purchased as a souvenir from a trip.
The left and right Kurafutonama are wine-like raw and unpasteurized sake, and the center is ginjo-shu.
Kurafuto-nama is a sweet sake that is easy to drink.
Japanese>English
オールドスポルト
This local Kyoto sake is labeled as being made from 100% Yamada-Nishiki. Although it is a ginjo, it has the richness of junmai (pure rice), which is a characteristic of this sake brewer.
The label also claims that this sake has won a gold medal at the Tasteful Sake in a Wineglass Awards.
It is not very aromatic, but rather a mellow sake.
Japanese>English
オールドスポルト
The first Shiboritate of the season, the best part of sake that can only be tasted in the brewery. Taste the genuine junmai sake.
It has a subtle ginjo aroma, and despite the aroma, it is dry and heavy like a honjozo (pure sake).
It is a mellow dry version of Yuki Kohmei that does not interfere with food.
It goes well with saikyoyaki, sukiyaki, eel, etc.
Japanese>English
オールドスポルト
Masumi, it feels jet black, continuing the trend of the best-selling dry sake Nama Ippon.
It is a quality and robust sake that honestly follows the light and dry taste.
It has a modest aroma and taste that never comes out too much and never interferes with meals.
Japanese>English
オールドスポルト
A classic food sake that makes the most of the No. 7 yeast.
This sake is a limited-edition arabashiri that has been carefully cured in cedar barrels for several days to give it a woody aroma. Although it does not have a gorgeous aroma, it has a robust quality, sweetness, bitterness on the side of the tongue, and its specialty of light and dry taste. It can be served not only with Japanese food, but also with Italian and French food.
Japanese>English
オールドスポルト
A nice fruity aroma that is not too ricey is the first thing that comes over you. It has a gentle sweetness and a mysterious edgy grape flavor, or something like that.
I applaud the excellent production, which again shows the deep depth and awesomeness of the Snow Goddess.
Japanese>English