オールドスポルト
Although it is not junmai, it has the nobility of a daiginjo and is easier to drink.
I want to drink it while riding the Shinkansen or the limited express Odoriko 🍶.
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オールドスポルト
A junmai ginjo with a mellow taste, slightly muddy on purpose, finished by a female brewer.
It is a sweet, gentle sake with a fruity aroma.
It has a wine-like taste, but the delicious rice flavor gives it an elegant feeling.
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オールドスポルト
Fuji-Nishiki 3rd set, Junmai.
Compared to the earlier mellow and rich, it is refreshing and easy to drink.
I don't feel the rice flavor as much.
However, the 3-piece set is fun to compare.
Japanese>English
オールドスポルト
Souvenirs from a visit to Izu-Atugawa.
Purchased a three-piece Fuji-Nishiki set at the station. Among junmai, daiginjo, and shiboritate sake, I started with this shiboritate sake.
It is mellow, rich, thick, and has a high alcohol content.
This is sake.
Japanese>English
オールドスポルト
What an olive yeast liquor.
It is fruity and refreshing, like a muscat.
The unique junmai flavor of the rice and the freshness are well matched, making it a perfect summer saké.
There was also a ginjo, but I think junmai is better, not too sweet. ⭕️
Japanese>English
オールドスポルト
Compared to the Gunma sake we drank earlier, the aroma is not so strong and the mouthfeel is refreshing.
The sake is well understood by comparison.
Japanese>English
オールドスポルト
After the clear ginjo aroma, the mouthfeel is smooth and thick. It is neither too light nor too heavy, and in addition to the throat, it also comes down the esophagus and into the stomach with a heavy weight.
The aroma and taste could only come from the addition of alcohol.
The recent brewing alcohol is not bad at all, and I feel that junmai is not the only type of sake that can be used. This is the third local sake I drank during my trip to Gunma Prefecture.
Japanese>English
オールドスポルト
Junmai Daiginjo Yamahana is one of Masumi's flagships.
It is a perfect bar of food sake that goes well with yakitori, corn, sashimi, and anything else.
It is a sake that makes good snacks even more sublime and makes you feel excited the moment you drink it.
Japanese>English
オールドスポルト
We went to Isobe Onsen in Annaka City, Gunma Prefecture, to enjoy ayu fish and Gunma's local sake.
This sake is a traditional mellow and thick type.
My uncle loves this sake 🍶.
Japanese>English
オールドスポルト
In Gunma Prefecture, I went to the hot spring resort town of Isobe-cho, Annaka City, where I drank a lot of local sake.
There is a river flowing by the town, and we opened the bottle with ayu (sweetfish) caught there. The ayu was grilled with salt, fried, and even served as sashimi, and all we could talk about were the very satisfying snacks and dishes. This sake, although a ginjo, is not a fruity sake, but a sake with a rich rice flavor, perfect for grilled fish. ☝️
Japanese>English
オールドスポルト
Today was a fine day during the rainy season, and I was relaxing on the balcony with a bowl of hanpen and cheese, drinking outside with the wind blowing off my hot body after a bath.
The color was slightly creamy, with a hint of ginjo aroma in the air, and when I sipped it, I found a paradise Yamadanishiki Junmai Daiginjo.
Not merely gorgeous, but mellow, a work of art here that has been laid down and perfected to a high degree of perfection.
I want to taste only this sake with an undisturbed entrée 🍶.
Amazingly delicious 🍶.
Japanese>English
オールドスポルト
We ordered it at Yakitori de San.
The sake had not yet arrived, so we were given a drop of the sake left at the bottom of the bottle.
The daughter of the brewery was in the same situation as the author of an old manga called Natsuko's Sake, which was named after her by the manga's author, and it was the sake that inspired the brewery to make junmai sake.
This is a summer-only unfiltered sake. It has a refreshing yet delicious flavor of rice and a unique raw aroma, and is the kind of sake I would like to drink slowly on a balcony with soaked vegetables and tofu on a summer afternoon.
Japanese>English
オールドスポルト
Ordered at a yakitori restaurant.
This is a fresh summer dry junmai ginjo-shu that is exactly what the label says it is.
It is an excellent sake for Japanese food with its sweetness of rice, minerality, and natural taste.
Japanese>English
オールドスポルト
Ordered at a yakitori restaurant.
While most Niigata sake is light and dry, this one is dry, but it has a bold and robust flavor that is very appealing.
The rice is Gohyakumangoku, and I think this junmai is the best example of this brewery at its best. This sake is born from the spirit of harmony among brewers, sellers, and drinkers in deep snowy Niigata.
Japanese>English
オールドスポルト
Yamahai, 50% polished, No.7 in-house yeast. Masumi red. We drank it with our dinner of white shrimp, horse mackerel sashimi, and garibata chicken.
What a sake that goes with everything!
The aroma, taste, and flavor are not too assertive, and this is the essence of a food sake. It has just the right degree of sakeiness and acidity.
Japanese>English
オールドスポルト
Nama-shu is pressed in the spring and stored in ice temperature.
It has a rich aroma and a sourness unique to nama-shu,
It has a rich aroma, a sourness unique to nama-shu, and a certain "sake-like" quality.
Japanese>English
オールドスポルト
Purchased at a sake tasting event at Keikyu.
Shinshu is the brewery closest to Zenkoji Temple.
It is also famous for miso (fermented soybean paste) and amazake (sweet sake).
The sake is neither too light nor too thick, but has a fruity taste unique to rice, while retaining the traditional sake-like gusto from the aroma and attack that comes with a scorch.
It has a fruity flavor that is only possible with rice. The spirit of the sake is expressed in the fact that it retains a little of the robustness that is not overly flamboyant or aromatic.
Japanese>English
オールドスポルト
On my way home from work, I found it written on the blackboard at a tebasaki (chicken wing) izakaya, and thinking it was a good idea, I asked the shopkeeper for it and downed it.
I asked Anchan at the restaurant to give me a taste of it.
It is not too fruity, not too rich, but has the unique flavor of a robust sake. It's a good sake for a meal that is not too assertive, and goes well with non-fishy snacks at izakaya (Japanese style pubs).
I would like to add this one to my sake repertoire.
Japanese>English
オールドスポルト
We drank this sake at a local popular pork cutlet restaurant.
The freshly pressed, unpasteurized sake is quickly frozen and packaged in a drinkable size.
The fresh, fruity flavor of the freshly pressed sake is concentrated in the bottle.
It has a refreshing, clear flavor, and the tonkatsu restaurant here serves it with a flaky batter that overturns preconceived notions, and the meat is plump and full of juices, making it the perfect match for the tonkatsu.
Japanese>English
オールドスポルト
Izumihashi, 100% Yamadanishiki from Kanagawa Prefecture, in a drinkable size. Surprisingly, it is comparable to the bottled version!
After opening the bottle, the aroma of rice and fruitiness wafts through the air.
When you drink it, you will find a refreshing, sharp, fruity, and truly Yamada-Nishiki.
It comes with a cup on top of the cap. I drank it at home, but I would love to drink this while eating ekiben on the Shinkansen.
The packaging is really superb, just as bottled 📦.
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