ta_kun
The first sensation is a fresh, fruity aroma.
Sweet aromas of melon and apple tickle the nostrils and make you feel as if you are strolling through a summer fruit orchard.
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ta_kun
In the mouth, the elegant fruity flavor and the delicious rice flavor are in perfect harmony and seem to dance on the tongue.
The smooth taste and refreshing aftertaste will leave you with a pleasant sensation.
https://x.gd/KOvhd
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ta_kun
In the special junmai sake category, particular attention is paid to the ingredients and the manufacturing process, which maximizes the flavor of the rice without adding alcohol.
The fresh flavor unique to nama-shu can be enjoyed as it is, which is another appeal of this category.
https://x.gd/t1DrN
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ta_kun
At first I served it chilled. It is an easy-to-drink sake with sweetness and umami flavor.
https://x.gd/tcndI
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ta_kun
The fresh, crisp ginjo aroma, young white grape and lychee-like flavors, sweetness that expands as the temperature rises, and the mellow aroma of ripe new sake can all be fully appreciated only from the first pressing.
https://x.gd/3rrYE
Japanese>English
ta_kun
Fukuju Junmai Ginjo Kuramoto Limited" is one of the best sake worth visiting, available only at the Tomei warehouse.
This was a rare opportunity to experience its fine taste and traditional production method.
https://x.gd/9iQN8A
Japanese>English
ta_kun
Its aroma is rich and full of flavor, like that of grapes and apples, and its taste is as rich as its aroma.
The aroma is mellow and when you take a sip, the taste in your mouth is as rich as the aroma.
The taste is a harmony of moderate sweetness and acidity, with a slight spiciness on the palate.
https://x.gd/fYENG
Japanese>English
ta_kun
The Denen Label series is a sake made with rice grown in Nara Prefecture.
Only rice grown by Ikoma, a farmer in Haibara, Uda City, Nara Prefecture, is used.
The labels are azure blue for Yamada-Nishiki, white for Ise-Nishiki, and green for Kame-no-o.
https://takamyu.com/drink/sake-shinomine/
Japanese>English
ta_kun
The Banshu Ikkyo introduced here was purchased during a visit to Sanyo Saii's hometown of Shiso City.
After purchasing the bottle, I learned from the website that Sanyo-Baii has a direct sales store.
Not only do they sell products, but they also offer free sake tasting, a Banshu Ikkyo "tasting bar" for a fee, and a coffee shop where you can enjoy tea and cakes.
I had an image that Banshu Ikkyo was dry, but it has a nice aroma and a mellow taste that spreads on the palate.
Japanese>English
Gonohomare純米大吟醸
ta_kun
The dry, crisp and refreshing flavor was perfect for poultry dishes.
The aftertaste is firm. It is a well-balanced all-around sake.
https://takamyu.com/drink/satonohomare/
Japanese>English
ta_kun
The acidity spreads in the mouth first, and it is a powerful taste of nama sake.
It is not easy to drink for those who are not familiar with sake, but as the brewer says, it goes well with dishes with strong flavors.
https://takamyu.com/drink/sake-maibijinn/
Japanese>English
ta_kun
All Kaze no Mori products are Shiborika. It was a gift from a friend in Nara.
The Junmai Daiginjo made with Yamadanishiki was discontinued in 2019 in order to pursue the Kaze no Mori style, but it was really easy to drink, fruity and drinkable.
https://takamyu.com/drink/kazenomori-siborihana/
Japanese>English
ta_kun
Many visitors come to the direct sales store for the summer-only "Junmai Ginjo Summer no Mellow Super Dry Nama".
The aroma is refreshing with a slight green apple and rummy taste as a characteristic for summer.
Japanese>English
ta_kun
Sogen on the mana board is 55% Yamadanishiki milled rice, Hachitanishiki milled rice, etc.
It is served cold, but I was advised that good sake mellows out and tastes different when heated.
Sogen goes well with sashimi, and we were told that it goes better with blue fish, which has a delicious flavor and fat content, than with white fish.
He recommended Hachitanishiki for sashimi and Yamadanishiki for grilled fish.
https://takamyu.com/drink/sougen/
Japanese>English
ta_kun
On the mana board, Etsukaijin was initially kept at room temperature, and the owner explained that this was called "teasing".
I was also told that well-made sake matures well at room temperature without being damaged.
The first cup was served at room temperature, and then the owner personally warmed it up for us to taste.
It has a strong flavor, and the warming process makes it more mellow.
https://takamyu.com/drink/yorokobigaijinn/
Japanese>English
ta_kun
This Junmai Daiginjo has a clean, refreshing taste.
https://takamyu.com/drink/kiddo/
Japanese>English
ta_kun
This is the ultimate junmai daiginjo, brewed with the superb raw material rice "Yamadanishiki" from the special A district of Hyogo Prefecture and "Aizan" from Yoshikawa Town.
This Junmai Daiginjo has a refreshing and clean taste.
https://x.gd/4FoQu
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ta_kun
The owner of the restaurant where we drank Kaiun told us that the dish goes well with sashimi.
He said that it is the first sake he wants to serve because it is easy for beginners to understand.
It is a sake with a wonderful balance of umami and sharpness.
https://x.gd/vTk4o
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ta_kun
The Kutouryu Daiginjo introduced here is the industry's first Daiginjo made exclusively for heating sake.
It took five years of repeated research and prototyping to create this daiginjo-shu, which is made exclusively for warming and matured for two years before being shipped.
It is shipped after two years of maturation. It is exquisitely warmed up while maintaining the delicate and elegant quality that is inherent in Kuroryu.
https://x.gd/IQTjr
Japanese>English
ta_kun
Yamada-ho, correctly read as "Yamadabo", is a rare variety of rice that is considered to be the best sake rice. Yamadaho is a rare variety of rice that is the mother of Yamada-Nishiki, which is considered the best sake rice (by the way, the father's side is Short Stick Watari), and is an ancient rice that was cultivated in the Meiji era.
It leaves a refreshing taste with a clean and crisp aftertaste.
https://x.gd/bZhb6
Japanese>English