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.
Location Tendo City, Yamagata Prefecture
Rice type
Type of Sake Junmai Ginjo
Rice polishing 60
Alcohol content 16°.
Yeast Unknown
Sake degree +16
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2 apple, banana, pineapple
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 1.5
Umami 2
Bitterness 1.5
Aftertaste: clean, dry alcohol
Impression: Slightly dryer than Kaoru-shu
The aroma is rather fruity and rich with both fresh and tropical aromas.
The taste is a bit sweet and sour, but the sweetness seems to come from the alcohol.
The lingering aftertaste is spicy and can easily be served with a meal.
Repeat Score 2.5
Location Kochi Prefecture
Rice type Undisclosed
Sake Type Junmai
Rice Polishing 60
Alcohol content 16°.
Yeast
Sake degree +10
Acidity
Rating （scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Slightly smoky, distinctive woody aroma
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1
Umami 1.5
Bitterness 1.5
Lingering: Gentle bitterness and persistent lactic acidity
Impression: Tasty dry taste
This sake is said to go best with bonito tataki in Japan.
The aroma is very unique and already smoky.
The taste is dry with umami, giving the impression of a very classic dry sake.
It is also delicious when actually paired with bonito.
The unique smoky aroma and dry taste are a natural match that makes you not want to eat bonito with any other sake.
This is the kind of artisanal sake you want when you need it.
Repeat Score 2.0
Location Yamagata Prefecture
Rice type Miyamanishiki
Type of sake Junmai Ginjo
Rice polishing 70%.
Alcohol content 15°.
Yeast
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Nose) +1.5 Sweet but fruity, melon, lychee, pineapple... none of the above, steamed rice
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: Gentle sweetness and alcohol
Impression: Soft, umami, dry
The aroma is gentle and somewhat fruity, but I can't think of any specific fruit. It is quite fresh.
The taste is well-balanced and easy to drink, with no outstanding elements. It has a spiciness from the alcohol, but it is divided and refreshing. There is a slight lactic acidity.
Repeat Score 1.5
Location Yaizu City, Shizuoka Prefecture
Rice type Tojo Tokushu A district Yamadanishiki
Type of sake Junmai Ginjo
Rice Polishing 50% for Koji rice, 55% for Kake rice
Alcohol 15-16°.
Yeast In-house yeast
Sake degree +4-6
Acidity 1.3
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Pear, melon, steamed rice, banana
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: clean, lingering alcohol
Impression: Light and dry
Not flashy, but softly fruity with a mixture of ginjo aroma and isoamyl acetate aroma.
The taste is a clean type with no peculiarities, and by lowering the sugar content a little, it gives the impression of total refreshment.
What can I say, it's too beautiful.
I like it very much.
Tojo Tokushu A Yamada Nishiki changes the world so much depending on how it is used.
Repeat Score 2.5
Location Okazaki City, Aichi Prefecture, Japan
Rice type Manzai
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 13°.
Yeast: Association No. 701
Sake - 16
Acidity 2.4
Rating （scale 0-3)
(Item) Glass
(Aroma) +2 Green apple, Muscat, Rumney
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 2
Umami 1.5
Bitterness 1.5
Aftertaste: Gentle sweetness and bitterness
Impression Slightly fruity
The aroma is of fresh fruits.
The attack is gentle due to the low alcohol content, but the clean acidity and moderate sweetness make it refreshing yet fruity. Perhaps because of the acidity, it does not feel as sweet as the sake's sake level of -16.
It's a great wine that is easy to drink.
I like this balance. It is best when it is cold because it starts to feel a little sweeter as the temperature rises.
It is good on its own or with rice.
Repeat Score 2.5
Location Kesennuma City, Miyagi Prefecture
Rice type Kura no Hana
Type of sake Ginjo-shu
Rice polishing 55
Alcohol content 15.5°.
Yeast
Sake degree
Acidity
Rating（scale 0-3)
(Item) Glass
(Aroma) +2 Sake lees-like ginjo aroma
(Appearance) Crystal
(Taste) Crystal
Body 2
Acid 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: Clear, but the aroma of sakekasu (sake lees) lingers in the nose
Impression: Umami dry with a strong sense of sakekasu
The aroma is a little heavy with a ginjo aroma.
The flavor is shaved, but the bottom is medium and you can taste the umami of rice.
The sharpness of the sake may be due to the fact that it is alsobeerated, but it also has a sense of sakekasu (sake lees).
The rice flavor is just right when paired with a meal.
Repeat Score 1.0
Good with meals
It was perfect with bonito tataki, garlic, and ponzu (Japanese citrus juice).
Location Yoshida-gun, Fukui Prefecture
Rice type Bansai Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 70%.
Alcohol content 15°.
Yeast
Sake strength
Acidity
Rating（scale 0-3)
(Item) Glass
(Aroma) +1.5 Steamed rice, banana
(Appearance) Slightly golden crystal
(Taste) Slightly goldish crystal
Body 2
Acidity 2
Sweetness 1.5
Umami 2
Bitterness 2
Aftertaste: Gentle bitterness and alcohol spiciness
Impression: Deliciously light and dry
The aroma is slightly heavy with rice and banana flavors.
The taste has a mild acidity and gentle umami, but it is not robust and relatively light. The lingering bitterness is pleasant, and it is quite useful as a food sake.
Repeat Score 2.0
Location Otsu City, Shiga Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 60
Alcohol content 14°.
Yeast: Kyokai 1801
Sake degree -1
Acidity
Rating（scale 0-3)
(Item) Half glass
(Aroma) +1.5 Steamed rice, melon,
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 2
Umami 2
Bitterness 1.5
Aftertaste: Gentle sweetness lingers
Impression Balanced
The aroma is a modest but heavy ginjo aroma, not refreshing. I don't feel ethyl caproate as if it is really 1801. No, there may be a slight apple aroma when you are aware of it... but that's about it.
The taste is balanced and has a certain amount of umami.
It has a bottom that is hard to believe that the alcohol is 14℃, and there is a chocolate-like nuance.
Repeat Score 1.5
Location Minamiuonuma City, Niigata Prefecture
Rice type Gohyakumangoku
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Yeast
Sake degree
Acidity
Rating（scale 0-3)
(Item) Half glass
(Aroma) +1.5 green apple
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.2
Aftertaste: Clear, with a gentle alcohol sweetness lingering, while a prickly acidity comes to the side of the tongue.
Impression: Refreshingly light and dry.
The aroma is fresh and fruity, with a green apple note.
In the mouth, the elements are well-honed and the wine is light and refreshing. Although it is light, the balance of acidity and sugar content gives it a fruity taste.
Personally, I like this genre very much.
It is suitable for bringing out the delicate sweetness of food, so I would prefer it with sashimi or soba noodles rather than strong flavored food.
Repeat Score 2.5
Location Ebina City, Kanagawa Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 17°.
Yeast
Sake strength
Acidity
Rating（scale 0-3)
(Item) Half glass
(Aroma) +2 green apple, nut, apricot bean curd
(Appearance) Crystal
(Taste) Taste
Body 2.5
Acid 2
Sweetness 2
Umami 2
Bitterness 1.5
Lingering nutty and chocolate-like flavors
Impression: Rich umami type
The aroma is moderate, but nutty and apricot-like. There is also a slightly refreshing aroma.
The taste is gentle, with a good amount of sugar and lactic acidity. The high alcohol content and the koji-like taste of the raw sake make it a little sweeter in total.
Although it was not felt on the attack, the nuttiness derived from the sake's raw yeast gradually emerges as a lingering taste.
Repeat Score 1.5
Location Nara City, Nara Prefecture
Rice type Gohyakumangoku
Type of sake Junmai
Rice Polishing 60
Alcohol content 15°.
Yeast Unknown
Sake degree +12
Acidity
Rating（scale 0-3)
(Item Glass)
(Aroma) +1.5 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2 lactic acid, citric acid
Sweetness 1
Umami 1.5
Bitterness 1.5
Aftertaste: clear, alcohol sweetness
Impression: Light and dry
It is a rather dry wine, but this time it has a less thorny nuance than usual due to the fact that it was the last half of the brewing.
The aroma is refreshing with green apples, but the taste is a little more umami, and the acidity has dropped.
I think it is important at what stage you drink it. But this is still good.
Repeat Score 2.5
