Location Wakayama Arita-gun
Rice type
Type of Sake Junmai Ginjo
Rice polishing 50%.
Alcohol content 19°.
Sake Mother
Sake degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2 Steamed rice, Narazuke,
(Appearance) Clear
(Taste) Clear
Body 2
Acid 2
Sweetness 2
Umami 2
Bitterness 2.5
Pungency 2
Lingering Sweetness and bitterness follow, so you don't feel the alcohol is too strong.
Impression: Delicious sweetness
The attack is relatively sweet due to the alcohol and sugar, but then mysterious astringency and bitterness rush in. It has a nuance like when you bite into the skin of a grape.
I felt that it was a sake that chose the drinker, but I enjoyed it because it had a taste that I had never had before.
Location Nakatado-gun, Kagawa Prefecture
Rice type Jinryoku
Type of sake Junmai Ginjo
Rice Polishing Degree 65
Alcohol 18-19
Sake mother Kumamoto No. 9
Sake degree +13
Acidity 2.0
Amino acidity 1.0
Rating（scale 0-3)
(Item) Wine glass
(Nose) +2 apricot curd, caramel
(Appearance) Yellowish crystal
(Taste) Taste
Body 2.5
Acid 2 Mostly lactic acid
Sweetness 2
Umami 2.5
Bitterness 1.5
Pungency 2.5
Lingering Complex umami and a sense of Narazuke lingers for a while, tongue tingling with alcohol at the end
Impression Gutsy and umami type
I asked for a sake with bottom to go with the oden. It has a high sake content, but there are so many other elements that it does not feel that dry, but rather sweet (laugh).
It reminds me of apricot jelly or caramel.
The rest of the time, the taste of Nara-zuke (pickles) kept on coming along in parallel.
Location Kawanuma-gun, Fukushima
Rice type Domestic rice
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 16°.
Sake Mother Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Banana, cream
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2 Lactic acidity main
Sweetness 2
Umami 1.5
Bitterness 1.5
Pungency 1.5
Lingering Gentle sweetness on alcohol and a sense of lactic acidity that sticks around.
Sweetness lingers for a while
Impression: Tasty, medium dry
It stands between fruity and umami. It has a good balance and is still delicious as usual.
Location Takaoka City, Toyama Prefecture
Rice type
Sake type Junmai
Polishing degree 50%.
Alcohol content 16°.
Sake mother
Sake degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1 Steamed rice, slightly smoky aroma
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2
Sweetness 2
Umami 1.5
Bitterness 1.5
Pungency 1.5
Aftertaste: Gentle sweetness and alcohol, not that strong, rather sharp
Impression: Fruity, medium dry
Not so fragrant, but fruity on the palate.
The attack is rather quiet, with a gentle sweetness and acidity that comes on slowly.
It has a good balance and sharpness, making it suitable as a food sake.
Location Nara Pref.
Rice type Nara rice
Type of Sake Junmai
Rice Polishing Degree Not stated
Alcohol content 17°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1 Steamed rice
(Appearance) Slightly yellowish crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Pungency 2
Lingering citric and lactic acids that stimulate the sides of the tongue with lingering alcohol
Impression: Fruity dry taste with acidity
It has a crisp taste with beautiful acidity while also being full-bodied from Yamahai.
It is both modern and classic.
It has a good sharpness and is good as a mid-meal drink.
Location Hakusan City, Ishikawa Prefecture
Rice type Hyakumangoku no Shiro
Type of sake Junmai
Rice polishing 60
Alcohol content 13°.
Sake Mother
Sake strength
Acidity
Rating（scale 0-3)
(Item) wine glass
(Nose) +2 Steamed rice, cream, slightly savory nutty aroma, apple, pear
(Appearance) Slightly yellowish crystal
(Taste)
Body 1.5
Acid 2 Lactic acid, malic acid, citric acid all present
Sweetness 1.5
Umami 1.0
Bitterness 1.5
Pungency 1.5
Aftertaste: Fairly clear, with a little bitterness remaining
Impression: Clear and fruity
I had a bottle at a restaurant and enjoyed it, so I looked for it on the Internet and secured one bottle.
It may be a textbook modern Yamahai.
The aroma is rather diverse. In addition to fruits, there are nutty nuances.
Perhaps because of its low alcohol content, it is supple and gentle from the attack.
Combined with the beautiful acidity and slight carbonation, it is very easy to drink. It is elegant enough to be called a juice. The aftertaste is very refreshing, but surprisingly, the citric acidity is very noticeable. I have the impression that the minerality comes from that, but I wonder what it is.
I mean, this is bound to be popular.
One word: cute without being obnoxious.
I like it.
Location Kagoshima Prefecture
Rice type Domestic rice
Type of sake Junmai Ginjo
Rice polishing 60
Alcohol content 15°.
Sake Mother
Sake strength
Acidity
Rating（scale 0-3)
(Item) wine glass
(Nose) +2 Pear, apple, citrus, apricot, green tea,
Seductive aroma like cemedine in a good way.
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2 Lactic acid, malic acid, citric acid are all perceptible.
Sweetness 2
Umami 2
Bitterness 2
Pungency 2.5
Lingering After a slight sweetness and alcohol spiciness, citric acidity continues to stimulate the side of the tongue.
Impression Fruity dry
One of the few locally brewed sake from Kagoshima. This sake is made by Nishi Shuzo, which is famous for its shochu, Tominohozan. I bought several bottles at once because I liked it so much when I drank it at the store.
The fruity aroma and sweet attack made me think it was sweet, but the fruity aftertaste quickly disappeared and the dryness of the alcohol was strong.
The sweet aftertaste is like when you are drinking green tea high.
There is also a lingering citric acidity that is quite strong, which I think is due to the use of yellow malted rice for shochu.
I might like this kind of thing a lot.
I definitely recommend a glass of wine.
Location Toyama Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol percentage 16°.
Sake mother
Sake strength
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 Steamed rice, fresh cream
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 1.5
Sweetness 1.5
Bitterness 1.5
Dryness 2
Lingering sweetness separate from alcohol
Impression Fruity, light, medium dry
A balanced medium-dry sake that is not too oily.
It will be useful as a mid-meal sake.
Location Hakusan City, Ishikawa Prefecture
Rice type Yamadanishiki, Hyogo Prefecture, special A district
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol percentage 19°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 Steamed rice
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 1.5
Sweetness 1.5
Bitterness 1
Dryness 2
Aftertaste Alcoholic and fruity with a delicious aftertaste
Impression: Tasty and dry
The aroma is of rice with a little bottom.
Alcoholic but balanced with many elements that do not feel too strong.
Complex and just delicious with fruity elements.
Location Iwade City, Wakayama Prefecture
Rice type Oue
Type of sake Junmai Ginjo
Rice Polishing Degree 65
Alcohol content 17.5°.
Sake Mother Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Citrusy
(Appearance) Nigori
(Taste) Taste
Body 2
Acid 2
Sweetness 1.5
Bitterness 2.5
Dryness 2
Aftertaste: Clean, bitter, fruity
High alcohol content, but not too much alcohol spiciness
Impression: Fruity and dry
The characteristic acidity and bitterness remind me of citrus fruits.
Not too sweet and quite likeable.
Location Aki-gun, Hiroshima Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 16°.
Sake Mother Association No. 9
Sake degree +7
Acidity 2.1
Rating (on a scale of 0 to 3)
(Item) Wine glass
(Aroma) +1.5 Steamed rice, malted rice, apricot curd, banana
(Appearance) Slightly yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acid 2 Lactic acid
Sweetness 1
Umami 2.5
Bitterness 2
Pungency 2
Aftertaste: spiciness of alcohol and a sense of Nara zest, apricot jelly
Impression: Umami dry with a sense of Nara-zuke pickles
It has a complex body with koji and a sense of maturity, probably due to the influence of the yeast and yeast, and it is one that divides tastes.
It is quite dry and should have acidity, but it is masked by strong amino acid and umami. There is a lingering nuance like apricot bean curd.
What can I say, it's like a man's sake with a beard.
Location Saga Prefecture
Rice type Special A district Yamadanishiki produced in Tojo, Hyogo Prefecture
Type of sake Junmai Ginjo
Rice polishing degree 35
Alcohol content 17°.
Sake Brewer
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Nose) +1.5 Creamy, but also somewhat tropical, like mango.
(Appearance) Slight yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acid 2 Lactic acidity
Sweetness 2.5
Umami 1.5
Bitterness 2
Pungency 2
Lingering Sweet aftertaste of alcohol and sugar
Impression Fresh juicy type
This is a so-called high-end sake made from good rice, although it was given to us.
It has a good amount of sugar and is sweet in total due to the addition of alcohol. The aroma is moderate, but the mouthfeel is very fruity. There is a slight pineapple flavor.
The taste is very clear and lean.
Personally, I would like to drink this wine chilled.
Personally, I prefer to drink it in a boar cup rather than a wine glass.
Location Shiogama City, Miyagi Prefecture
Rice type
Type of Sake Junmai Ginjo
Rice polishing 65
Alcohol content 15-16°.
Sake Mother
Sake degree +5-6
Acidity 1.1
Rating（scale 0-3)
(Item) Wine glass
(Aroma) 1 cream, steamed rice
(Appearance) Slight yellowish crystal
(Taste)
Body 2
Acid 1.5
Sweetness 1.5
Umami 2
Bitterness 2
Pungency 2
Aftertaste: Good sharpness. The spiciness of alcohol remains.
Impression: Tasty and dry
The taste is creamy and umami.
However, it does not have that much umami volume. The alcohol taste is a little strong in terms of balance. Spicy.
Maybe a food sake.
It would be good hot.
Location Niigata City, Niigata Prefecture
Rice type Gohyakumangoku
Type of sake Daiginjo
Rice polishing 50%.
Alcohol 16-17° Alcohol content
Sake Mother Unknown
Sake degree +4
Acidity 1.2
Rating (scale: 0-3)
(Item) Wine glass
(Aroma) +1.5 Slightly heavy aroma of steamed rice and banana. Gradually some melon aroma.
(Appearance) Slightly yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acid 1.5 Almost lactic acid
Sweetness 1.5
Umami 2
Bitterness 2
Pungency 2
Aftertaste: Good sharpness. Alcoholic sweetness remains.
Impression: Deliciously dry
A bottle bought as a souvenir from Niigata.
When we tasted it, we thought it would be a bit more fruity, but it is a dry, umami type. It is not heavy and has a certain lightness.
It is not heavy and has a certain degree of lightness.
Personally, it is a Niigata-like sake.
Location
Rice type Yumenokou
Type of sake Junmai
Rice Polishing 60% for Koji rice, 66% for Kake rice
Alcohol content 13°.
Sake Mother
Sake degree 0
Acidity 1.4
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2.5 Various aromas including muscat, pear, mango, pineapple, ramune and fresh cream
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2 Lactic and citric acid
Sweetness 2.5
Umami 1
Bitterness 1.5
Pungency 1
Aftertaste: rather refreshing
Impression Fruity
Modern low-alcohol sake
A little piquancy, too.
A lot of aromas come out in a wine glass, which I could not recognize when I drank it in a boar cup at a restaurant before. I recommend drinking it in a wine glass.
It has a good amount of sugar and is very fruity.
It is not sweet because of the slight carbonation and acidity.
There is also somewhat of a rummy feel to it, especially since the citric acid stimulates the tongue afterwards.
Juice! Juice!
Too easy to drink, you could kill a person.
Personally, I prefer the yellow-green alsobe, but I want to keep a bottle at home for a must.
I would drink it as an aperitif or dessert.
Location Daisen City, Akita Prefecture
Rice type Miyamanishiki/Menkoina
Type of Sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Sake Mother
Sake meter degree +5
Acidity 1.3
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Mainly steamed rice, banana type, with some fresh green apple aroma after a while
(Appearance) Yellowish crystal
(Taste)
Body 2
Acid 1.5 Mainly lactic acid
Sweetness 1.5
Umami 2
Bitterness 1.5
Pungency 2
Aftertaste: sugar sweetness and alcohol sweetness lingers in the aftertaste
Impression: Deliciously dry
The attack is reasonably firm, with a hint of sugar.
The umami of the rice is quite good, and it would be good to warm it up.
The total image is a little sweeter than the original sugar content and the sweetness of the alcohol. The lingering aftertaste is a firm spiciness from the alcohol.
Location Nagano Prefecture
Rice type Miyamanishiki
Type of sake Junmai Ginjo
Rice polishing 70%.
Alcohol content 16°.
Sake mother No. 6, etc.
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Grape-like
(Appearance) Slightly yellowish crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 1.2
Bitterness 1.5
Pungency 2
Lingering lactic acidity and alcohol
Impression: Soft and dry with lactic acidity
It has a clear yet complex taste with lactic acidity derived from the sake yeast while also having a sense of koji.
It is interesting that the winery is making this wine in two seasons. Mr. Soga can do anything.
Location Kitaazumi-gun, Nagano Prefecture
Rice type Nagano rice
Type of sake Junmai Ginjo
Rice polishing 59
Alcohol content 15°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) wine glass
(Aroma) +1
(Appearance) Slightly yellowish crystal
(Taste) +2
Body 2
Acid 1.5
Sweetness 1.5
Umami 2
Bitterness 2
Pungency 2
Lingering Tingling alcohol spiciness with gentle sweetness and bitterness, I think it is on the refreshing side.
Impression: Dry, with a light but tasty rice flavor.
300ml bottle sold at the station
Dry, balanced between umami and light. Just the right balance for drinking on the Shinkansen.
I will buy it again.
I would like to try the other ones as well.
