オールドスポルト
The first thing you feel is clear water. From there, it goes down your throat with a crisp, dry finish and fresh aroma. I like it a lot. The ultimate in light and dry. A stunning beauty.
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オールドスポルト
It is said to be a hybrid energy because it is bottled with the perfect distribution of sake, raw sake, aged sake, etc.
The aroma is of gorgeous roses coming from rice🌹. The mouthfeel is refreshing and slightly spicy, and when you take it into your mouth, a mellow, slightly spicy and refreshing taste oozes out while bitterness rushes in from both sides of your tongue. It is a sake that you can't help but drink too much of.
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オールドスポルト
Alain Ducasse Sparkling Sake
The traditional technique of brewing sake with sake and storing it in cherry barrels. This sparkling sake is the result of the collaboration between the refined secondary fermentation technology of sake in the bottle and the inquisitive mind of Ducasse Paris.
The taste of fruit that stimulates the tongue blooms at once, and the sweetness and bitterness from the oak barrels slowly surge from the depths, creating a gentle aftertaste that passes pleasantly.
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オールドスポルト
The rice is Yamadanishiki grown in-house in Kyoto. Although it is junmai (pure rice), it is rather refreshing and easy to drink, but the flavor of rice and the aroma of ginjo waft through the air. It can be served with grilled fish, sashimi, simmered dishes, and all kinds of Japanese food. It is not very distinctive in any way, but it is an addictive sake.
Japanese>English
オールドスポルト
The aroma at the moment of pouring is gorgeous, with a fruity rice flavor. It is a sake that is a work of art created by the 10:10 ratio of Jusui. It is a sake that goes well with anything, and you won't be able to stop drinking it.
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オールドスポルト
Junmai Sparkling made by secondary fermentation in the bottle. It has a fruity ginjo aroma reminiscent of fruit, and a rich, umami, juicy flavor that goes well with any dish. Jusui is a 10:10 ratio of water to rice, which means that the ratio of rice is higher than usual and the flavor of rice is well expressed.
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オールドスポルト
I drank it at a monjayaki restaurant in Yokohama. It was refreshing and fruity, but also very drinkable. It went perfectly with the monja.
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オールドスポルト
At the Maihime tasting, I was allowed to try all the varieties and purchased a dry Junmai Ginjo and this one. It has the fruity aroma of a daiginjo while the umami of the rice is combined with sourness and bitterness, while at the same time being refreshing. Drinking it at the same time as a dry junmai sake further enhances the goodness of both. I was torn between the Omachisto Daiginjo and Miyamanishiki, but chose Miyamanishiki. Omachi is delicious, but it has its own peculiarities, so I chose this one. At 1,760 yen, it's hard to believe it's a daiginjo, but it's a very reasonable price.
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One of the five Suwa sake breweries that use water from the Kirigamine Mountains in Suwa City, Nagano Prefecture. Purchased at the Keikyu tasting fair. I was allowed to try almost all the varieties and bought this one, the most standard one. Drinking it chilled, the dryness of the sake is enhanced and it is perfect for a cool summer evening drink. Waiting for the freshness of the ginjo-shu.
It has the freshness of a ginjo-shu, but with the robustness of a junmai (pure rice). The cost of 1518 yen for a 720ml bottle is outstanding.
It is also a great value for money at 1,518 yen for 720ml. It will keep you coming back for more 🤪.
Japanese>English
オールドスポルト
Although it is junmai (pure rice), I was surprised at the richness and gorgeousness of the aroma, which is comparable to that of ginjo 🫢 The taste is clean and dry, but the umami of rice gradually wafts from the back of the bottle.
It is good for drinking at home.
Japanese>English
オールドスポルト
Shichiken's sparkling sake is born from the water of Hakushu, Yamanashi Prefecture. It is made by the same process as champagne, with two-time fermentation in the bottle. The first thing you notice is the shwashy bubbles, which you would not expect from a Japanese sake. It is slightly sweet because it dares to leave the ori, but the clear water, acidity, and bubbles fold together to create a very nice feeling. This is sake to be drunk in a wine glass 🍶.
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オールドスポルト
I drank it at a sushi restaurant in Yokohama Station Newman.
It was clear and dry, but what was surprising was the mellowness of the lactobacillus yeast that was brewed, and a nice salty floral taste that went into the nose. This is a delicious sake that goes very well with all sushi items☺️.
Japanese>English
オールドスポルト
The moment you drink it, you feel a tangy and fizzy sensation on the tip of your tongue. The taste is sweet and easy to drink, just like a silky, smiling sake that would go well with grilled food.
Japanese>English
オールドスポルト
It has no particular aroma or sweetness, just a beautiful mouthfeel, a beautiful finish that does not interfere with food, and as the name suggests, it is clear. It is a calm, craftsman's quality sake 🍶.
Japanese>English
オールドスポルト
This yuzu sake is made by blending carefully selected yuzu juice produced by a sake brewery that was founded over 300 years ago and is the originator of Yuzu No. 7 yeast, which is a treasure of the Suwa-taisha Shrine and is named after the mirror of Masumi. It is a very gentle and intoxicating good mood liqueur with an elegant aroma of yuzu and a pleasant atmosphere created by the bitterness and acidity of the peel. Delicious!
Japanese>English
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Fruity, easy-drinking, sweet sake. Zenkoji Temple is in front, the western gate is on the left, and this sake is from the brewery closest to Zenkoji Temple.
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オールドスポルト
The cakes are deposited at the bottom. Shwashy bubbles, different from those of wine, rise after pouring into the glass. The aroma is of rice flavor, and the taste is a combination of tangy and tangy, followed by soft acidity and sweetness. It is a strange sake with a pleasant effervescence that is different from both wine and sake.
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オールドスポルト
Fruity aroma the moment it hits the glass. The mellow aroma is unique to nama-shu. It is a cloudy sake, with cloudy sedimentation underneath. The refreshing fizz of carbon dioxide gas is felt on the tongue with a tangy sensation. The rice is edible rice Sasanishiki. It tastes slightly sweet and is a delicious, aromatic sake with a smooth rice flavor.
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Daiginjo from Dewazakura, the company that popularized ginjo-shu. The moment you open the bottle, the aroma of ginjo spreads softly. It is both light and delicate.
The full flavor has a hint of bitterness. The rich aroma and high quality brewer's alcohol are well balanced because it is not pure rice. The Yamada-Nishiki sake rice is also fully utilized, making this sake alive.
Japanese>English
オールドスポルト
Although it is pure rice, the aroma is refreshing and the taste is surprisingly light. Compared to Nabeshima and Tokubetsu Junmai, the flavor was deep and dark, an attractive symphony.
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