Location Hakusan City, Ishikawa Prefecture
Rice type Yamadanishiki (Yoshikawa), special A district, Hyogo Prefecture
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup used) Inokuchi
(Aroma) +1.5 yogurt, sour cream, nuts, banana
(Appearance) Yellowish crystal
(Taste)
Body 2.5
Acid 2.5
Sweetness 1.5
Umami 2.5
Bitterness 2
Aftertaste: Acidity, umami, and bitterness each linger gently for a while.
Impression: Classical umami dry taste
I ordered this sake because I wanted to drink this kind of classical Yamahai sake once in a while. As expected, it has a dark color and a thick lactic acidity and umami, and is the epitome of a robust "umakuchi dry" sake. The lactic acidity also gives the sake a tightness that makes you want to pair it with strong-flavored dishes. It was a bottle that made me think while drinking that it would be even better if it were heated up.
Repeat Score 1.5
Location Sakata City, Yamagata Prefecture
Rice type Dewasan
Type of sake Junmai Daiginjo
Rice polishing 50%.
Alcohol content 14°.
Yeast
Sake strength
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup used) Inokuchi
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: Clean, pleasant bitterness
Impression: Light, medium-dry with fruity nuances
The aroma is a fresh fruity ginjo aroma.
Elegant sweetness and beautiful acidity. A very elegant sake that is juicy and light at the same time. It is well-balanced and can be served either as a stand-alone sake or as a medium-bodied sake.
It is a good combination of Dewa San San and Dewa San.
Repeat Score 2.5
Location Inba-gun, Chiba
Rice type Unknown
Sake type Junmai Ginjo
Polishing degree 58
Alcohol content 14°.
Yeast
Sake strength
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup used) Inokuchi
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2.5
Sweetness 2
Umami 1.5
Bitterness 1.5
Aftertaste: clean, with a hint of sweetness
Impression Modern juicy
The aroma has a certain amount of fresh fruity ginjo aroma. In the mouth, the sweetness is also present in its own way, but there is a fruity, sweet and sour nuance with a refreshing acidity mainly composed of malic acid and citric acid. It is not sweet and can be easily enjoyed on its own.
Repeat Score 2.5
Location Masuda City, Shimane Prefecture
Rice type
Sake type Junmai Daiginjo
Rice polishing 50%.
Alcohol content 14°.
Yeast Unknown
Sake Degree
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +2 Melon, white peach, lychee, and Nara pickles
(Appearance) Slightly greenish crystal
(Taste)
Body 2
Acid 2
Sweetness 2
Umami 1.5
Bitterness 1.5
Lingering complex umami and sweetness
Impression Mature sake with complex aroma
This is a luxurious sake made by aging junmai daiginjo in wine barrels.
The nose has a complex ginjo aroma with a slight hint of vanilla from the barrel.
The taste is balanced and soft, with a sense of volume perhaps due to the aging process. It has a unique Nara-zuke (pickles) flavor. I did not detect any oak-derived tannins.
Repeat Score 1.5
Location Ishikawa Prefecture
Rice type
Type of sake Normal sake
Rice Polishing degree 65
Alcohol content 15°.
Alcohol added
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +2 Fresh cream, steamed rice
(Appearance) Slightly yellowish crystal
(Taste)
Body 2
Acid 2 Mainly lactic acid
Sweetness 1.5
Umami 2.5
Bitterness 1.5
Aftertaste: clean and refreshing
Impression: Tasty and dry
The aroma is creamy.
The taste has a mild acidity, mild sugar, and a firm umami flavor, which is what one would call umami dry.
It is a normal sake, but it is a good sake without any peculiarities. The aftertaste is refreshing.
I paired it with salted squid, and it was perfect.
Repeat Score 2
Location Senboku-gun, Akita
Rice type Misato Nishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Yeast: Kameyama yeast (from the brewery)
Sake degree
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +1.5 Fresh green apple aroma
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 2
Umami 1.5
Bitterness 2
Rings out clear, bitterness from alcohol
Impression: Balanced, light and dry
The aroma is mild but refreshing, like green apples, and the fruity aroma is enhanced and spreads further in the mouth.
The sugar content and acidity are well balanced, and combined with the alcohol-derived volume, there is a hint of sweetness.
It is not sharp, but rather a slightly fruity, light and dry wine with a core "bottom" flavor and mild sweetness in harmony.
Repeat Score 2
Location Yonezawa City, Yamagata Prefecture
Rice type Dewanosato
Type of sake Junmai
Rice polishing 70%.
Alcohol content 14°.
Yeast
Sake strength
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +1.5 green apple
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Lingering Alcoholic Aftertaste
Impression: Balanced, light and dry
The aroma is subdued, but has a refreshing ginjo aroma of green apples. The taste is balanced, with a moderate sugar content and an acidity that is not too assertive. The alcohol content, which is supposed to be low at 14°C, gives the impression of lightness. The aftertaste is refreshing. It is good as a food sake.
Repeat Score 1.5
Tenpyo Junmai Ginjo
Hioki-shi, Kagoshima
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% domestic rice (variety not disclosed)
Rice polishing ratio: 50
Alcohol percentage: 15
Production method: Junmai Ginjo
Sake cup used: Wine glass
Aroma: +1.5 (melon, white peach type ginjo aroma)
Appearance: Crystal (transparent with a slight greenish tinge)
Taste
Body: 1.5 (between light and medium)
Acidity: 2.5 malic acid, citric acid predominant
Sweetness: 1.5 (slight and moderate sweetness)
Umami: 1.5
Bitterness: 1.5
Lingering: Fresh acidity and very light bitterness that quickly disappears. Cool and refreshing.
Impression
Aromatic, modern, light and dry
While the ginjo aroma of melon and other fruits is subtle, the taste is light and refreshing, with citric acidity like that of ramune.
As is typical of sake made by a shochu brewery, it stands out for its "core transparency," and is a smart sake that is designed to harmonize well with meals. It is not flashy, but it has "quality and sophistication," and you will not get tired of drinking it.
It has a good balance of aroma and taste, and is best served cold in a wine glass.
Repeat Score: 2.0
Location Kure City, Hiroshima Prefecture
Rice type
Type of Sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Yeast
Sake degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Green apple, pear, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 1.0
Bitterness 2
Aftertaste: Clear. Pleasant bitterness.
Impression: Light and dry with a fruity aroma
Aromatic, light and dry with a fruity aroma.
The aroma is fresh and fruity, with green apple, muscatel, and pear aromas, but the taste is sharp and reserved.
The acidity is beautiful and forms the backbone of the entire wine, with sweetness playing only a supporting role. The bitterness lingers moderately in the aftertaste, which is easily cut off and complements the food.
The aroma is prominent, but the structure is such that it does not interfere with the meal. This is a refined, light-bodied ginjo-shu that is typical of Amego no Tsuki.
Repeat Score 2.5
Location Kawanuma-gun, Fukushima Prefecture
Rice type
Type of sake Junmai Ginjo
Rice Polishing 40% for Koji rice, 50% for Kake rice
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: Clear. Slightly bitter, pleasant aftertaste.
Impression: Mild, mellow, dry
We received a rare sake.
The aroma is modest, but it has a refreshing fruity aroma.
It seems that Hiroki uses Yamadanishiki for the koji rice and Yumenokou for the kake rice, which is rather major.
The taste is very beautiful with a refined balance of sugar and acidity and a mellow flavor.
It has a good sharpness and is easy to pair with meals, so it was gone in no time at all.
Repeat Score 2.5
Location Hozu-gun, Ishikawa
Rice type Ishikawa-mon
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 16°.
Yeast
Sake degree +3
Acidity 1.5
Rating （scale 0-3)
(Item) Inokashira
(Aroma) +1.5 melon
(Appearance) Slightly yellowish crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 2
Bitterness 2
Aftertaste: Alcoholic and pleasantly bitter
Impression: Mild, mellow, dry
This is a Noto sake made from a rice called Ishikawa-mon, which I have not had very often.
The aroma is modest, with a melon-like ginjo aroma.
The attack is relatively smooth with moderate acidity and sugar, but later one can taste alcohol-derived sweetness and bitterness.
It has a good balance and is easy to drink. It is best as a food sake.
Repeat Score 2.0
Location Mihara City, Hiroshima Prefecture
Rice type Yamadanishiki
Type of sake Junmai-shu
Rice polishing degree 65
Alcohol content 15°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Steamed rice, cream, chocolate, yeast aroma
(Appearance) Slight yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acidity 2
Sweetness 1.5 (possibly from alcohol)
Umami 2.5
Bitterness 2
Lingering alcohol, umami, bitterness
Impression Classical umami dry
Sake from Hiroshima with a long history.
From the aroma, you can already sense a heavy bottom.
The taste is firm from the attack. It is not sweet but has a strong umami, and a mild acidity, which is probably derived from amino acids (like when you chew rice well), sticks to the side of the tongue for a while.
The balance is like that of a normal sake with well-controlled amino acids (not in a bad way, but in a friendly way), and it would be good hot or warmed.
Repeat Score 2.0
I like it a lot for its umami.
Location Nishishirakawa-gun, Fukushima Prefecture
Rice type Dewazan 77
Type of sake Junmai
Rice polishing 60
Alcohol content 15°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2 Pear, Muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2.5
Sweetness 2
Umami 1.5
Bitterness 2
Aftertaste: Gentle sweetness, lingering citric acidity
Impression Modern! Slightly fruity
The aroma is quite firmly pear aroma.
It seems that both the ginjo aroma derived from Dewa San San and the yeast are involved, but it is boosted by the unfiltered unpasteurized sake.
The taste is sweet but not overly so, and the citric acidity, which is thought to come from the malted rice, is strong, giving the impression of a rather modern approach. There is also an interesting tingle on the side of the tongue. The aroma is complex and melon-like for a moment, but after a short time, the citric acidity and bitterness like lemon tones it down and makes it feel totally clean and refreshing.
Considering that it is a mixed brew, there are many points to consider.
Repeat Score 2.5
We all want to be troubled.
Location Osaki City, Miyagi Prefecture
Rice type
Type of Sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2
Sweetness 1.5
Umami 1.5
Bitterness 2.0
Aftertaste: Gentle sweetness and lingering alcohol, refreshing
Impression: Aromatic, light, medium-dry
The aroma is modest but refreshingly fruity.
The acidity is relatively high and the sweetness is moderate, making it more refreshing. The strength of the flavor is moderate, but it is well-balanced and easy to drink.
It can be paired with soba noodles without contradiction.
Repeat Score 2.5
Location Sakata City, Yamagata Prefecture
Rice type Dewasan
Type of sake Junmai Daiginjo
Rice polishing 50%.
Alcohol content 14°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Green apple, muscat, slight ginjo aroma
(Appearance) Crystal
(Taste) Mouth
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: Clean, with a gentle bitterness and a little acidity
Impression: Aromatic, light and dry
The aroma is fresh and fruity.
The taste has a certain amount of sugar content, but the acidity is quite strong and crisp. Although it is dry, it also has a fruity taste in combination with the aroma.
It is delicate and I like it with soba noodles.
Repeat Score 2.5
Location Tsuruoka City, Yamagata Prefecture
Rice type Haenuki
Type of Sake Junmai Ginjo
Rice polishing 60
Alcohol percentage 16.8°.
Yeast Unknown
Sake meter degree -1
Acidity 1.9
Rating (Scale 0-3)
(Item) Half glass
(Aroma) +2 Sake lees, melon
(Appearance) Crystal
(Taste) Sake
Body 2
Acid 2.5
Sweetness 2
Umami 1.5
Bitterness 1.5
Aftertaste Alcoholic, gentle sweetness
Impression: Fresh and fruity
The nose has a strong ginjo aroma with a hint of sake lees.
The sweetness derived from nama-shu creates a fruity impression. The acidity is well-balanced and not too sweet. It can be easily enjoyed on its own.
Repeat Score 2.0
Location Kamo City, Niigata Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 40
Alcohol content 14°.
Yeast Unknown
Sake degree +8
Acidity
Rating（scale 0-3)
(Item) Half glass
(Aroma) +1.5 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.2
Acid 2
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: clear, refreshing bitterness
Impression: Clear, light and dry
The aroma is fresh and fruity.
The overall taste is moderate and clean.
In the mouth, there is a bitter taste like grape skins.
I like it very much because it is refreshing.
Repeat Score 2.5
Location Kamikita-gun, Aomori
Rice type Kabukiyuki
Type of Sake Special Junmai
Rice polishing 60
Alcohol content 14-15°.
Yeast
Sake Degree
Acidity
White malted rice used
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1 Sweet steamed rice aroma
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2
Sweetness 1.5
Umami 2
Bitterness 1.5
Aftertaste: clear, acidity lingers on the side of the tongue
Impression: Clear, umami, dry
The aroma is subdued but sweet.
The use of white malted rice led me to think it would be a sharp and sour sake, but the mouthfeel is clean and umami.
The acidity is not a top attack, but rather a timed sensation of stimulation on the side of the tongue that comes later, and is not sharp, but rather supports the umami of the base.
The white malted rice does a good job without being deliberate.
The balance of sweetness is also very good, with a lingering taste of white peach.
Repeat Score 2.5
This is a bottle with a very high degree of perfection as a "white koji summer sake with not too much acidity" that harmonizes the "white koji arrangement of modern junmai" and the "softness of Hanafukuyuki.
With an alcohol content in the 14 degree range, it is an all-purpose type of sake that can be enjoyed all night long without being heavy.
Location Ishinomaki City, Miyagi Prefecture
Rice type Watabune No. 2
Type of sake Junmai
Rice Polishing 60
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 green apple
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2.5
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: clean, gentle sweetness
Impression: Clear, light, medium dry
The aroma is a bit more restrained than that of Yamadaho, which is from the same specification series that we drank earlier, but it has a refreshing aroma like green apples.
The balance of acidity and alcohol in the taste is almost the same as that of Yamadaho, and it is a refreshingly dry wine with beautiful acidity.
I am wondering if the difference is that it seems to have a little bottom and a core bitterness....
This series of sake tasting comparisons is like a sample of how the taste of sake changes depending on the way it is made rather than the variety of rice.
I wish they would do more of these.
Repeat Score 2.5
I usually like both of them.
Location Ishinomaki City, Miyagi Prefecture
Rice type Yamadaho
Type of sake Junmai Ginjo
Rice polishing 60
Alcohol content 16°.
Yeast
Sake strength
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: clear, gentle sweetness
Impression: Light, medium-dry with a fruity aroma
The aroma is of fresh fruits.
The taste is refreshing with beautiful acidity. The sugar content is moderate, but there is a sweetness derived from alcohol, and the balance is very good.
This is a series of comparison tasting of Yamada-Nishiki produced by Mr. Hidakami's parents. The other specifications are the same, only the rice is different.
Since the difference is only in the rice, they are basically very similar, and it is easy to see that the rice does not change the taste much.
But I dare say that the mother's Yamadaho has a richer aroma and a sweeter, gentler taste, while the father's Watabune No. 2 has a more subdued aroma, a more core taste, and a stronger bitterness.
I wonder if there is a children's Yamadanishiki?
I want to drink it. It's fun.
Repeat Score 2.5
This drinking set is interesting.
