Sake Brewer] Sasashuku Sake Brewery (Niigata, Niigata Prefecture)
Sake Brewer] Sasashuku Shuzo (Nishigamaku, Niigata City, Niigata Prefecture)
Kind of sake】Junmai-shu (sake made from the original yeast / hi-ire in autumn)
Rice] Koshihikari (produced in Nishigamaku, Niigata City)
Rice polishing ratio] 80
Alcohol content】17%(Harakusake)
Sake Cup】Guuchin
Aroma】+1.0
(steamed rice, a hint of nuts, lactic acidity from the sake mother, the aroma of rice malt, slight banana)
Appearance] Slightly pale yellow (natural color of low-polished rice and sake yeast)
Taste]
Body: 2.5
Acidity: 2.5 (lactic acidity typical of a sake yeast yeast, with a sharp taste)
Sweetness: 1.0
Umami: 2.5
Bitterness: 2.0
Aftertaste: Medium to long.
Lactic acidity and umami remain, and a touch of astringent rice skin recedes in the latter half.
Impression】Classical umami type sake yeast.
From the aroma, it has a calm rice and lactic acidity.
The taste has a punch that is typical of the original sake, but with a beautiful lactic acidity, it does not feel heavy in total.
There is little of the cloying taste that is often associated with low-polished rice, and the outline of the rice can be felt straight away. As the temperature rises, the umami flavor comes out.
Pairing
Best with fat, umami, smokiness, and soup stock.
Repeat Score] 2.0
Kameizumi Honjozo
Kameizumi Shuzo (Tosa City, Kochi Prefecture)
Kind of sake】Honjozo
Rice】100% Matsuyama Mitsui
Rice polishing ratio] 60
Alcohol content] 15% [Yeast] CEL-19
Yeast】CEL-19
Sake Cup】Wine Glass
Aroma】+2.0
(green apple, muscat, melon, white peach, slight rummy)
Appearance】Crystal・High transparency
[Taste
Body: 1.5
Acidity: 2.5
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Short to medium
Impression.
Kochi-style; "Looks juicy but ends on a sharp note."
The aroma is of fruity ethyl caproate from CEL yeast.
The finish has a "long finish" that is typical of honjozo,
The "aromatic top note" from the CEL yeast goes very well with the "extended aftertaste" typical of honjozo.
It is a little bit of fun while accompanying food.
Pairing
Tataki bonito (salt or ginger soy sauce)
Chicken Breast Tataki
Vinegared oysters
Oysters with vinegar vinegar, myoga and other condiments
Chilled tofu with sesame sauce
Repeat Score] 2.0
Brand name] Edo Kaijo Junmai Ginjyo Ginsyu Genshu
Sake Brewer] Tokyo Minato Brewery (Shiba, Minato-ku, Tokyo)
Type of Sake】Junmai Ginjo (Haraju)
Rice used: Omachi
Rice polishing ratio] 60
Alcohol content】15%.
Sake Cup】Wine Glass
Aroma】+1.5
(green apple, muscat, white dumpling, fine lactic acid, rummy nuance)
Appearance] Slightly greenish crystal
[Taste
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Short to medium length.
It is cut off easily by acidity and slight bitterness.
Impression: A modern, light, low-alcohol sake.
The aroma is mild with a fresh fruit aroma. The taste is light but juicy with acidity. The taste is light, but juicy with acidity. I guess the yeast is important. This sake is very precisely and scientifically made.
It is very light and delicious.
Pairing
Soba noodles
Chicken Salt Grilled with Soy Sauce
White meat sashimi
Repeat Score] 2.0
Brand name] Edo Kaijo Junmai Ginjyo Ginsyu Genshu
Sake Brewer] Tokyo Minato Brewery (Shiba, Minato-ku, Tokyo)
Type of Sake] Junmai Ginjo (Original Sake)
Rice used: Yamadanishiki
Polishing ratio] 60
Alcohol content】15%.
Sake Cup】Wine Glass
Aroma】+1.5
(green apple, muscat, white dumpling, fine lactic acid, rummy nuance)
Appearance] Slightly greenish crystal
[Taste
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Short to medium length.
It is cut off easily by acidity and slight bitterness.
Impression: A modern, light, low-alcohol sake.
The aroma is mild with a fresh fruit aroma. The taste is light but juicy with acidity. The taste is light, but juicy with acidity. I guess the yeast is important.
It is very light and delicious.
Pairing
Soba noodles
Chicken grilled with salt
White meat sashimi
Repeat Score] 2.0
Brand name] Maison Aoi Untitled 02 2025
Sake Brewer] AOKI SHUZOH K.K. (Tochio, Nagaoka City, Niigata Prefecture)
Type of Sake] Japanese sake (limited production)
Rice] Miyamanishiki
Rice polishing ratio] Undisclosed
Alcohol content】13%.
Sake Cup】Wine Glass
Aroma】+2.0
(green apple, white peach, melon, rumney, white flower, fine lactic acid)
Appearance】 Crystal (clear and colorless) / Viscosity is weak.
[Taste
Body: 1.5
Acidity: 2.5
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.0
Aftertaste: Short to medium.
Impression: Modern and elegant.
There is a wine-like exoticism from the aroma. The palate is designed to be less sweet, supported by acidity and minerals. The wine is light and has a structure that does not collapse, so you will not get tired of drinking it.
This is a rare sake made of modern pale azuki and Miyamanishiki, which is light and light despite its low alcohol content, and is suitable for eating. It is a relatively expensive sake, but the taste is convincing enough to justify the money spent on it. As a wine lover, I rate it highly.
Repeat Score] 2.0
Kunigon Yamahai Junmai
Sake Brewer] Kunigon Shuzo K.K. (Minamiaizu-cho, Minamiaizu-gun, Fukushima Prefecture)
Kind of sake] Junmai (Yamahai)
Type of rice used: Junmai (Yamahai)
Rice polishing ratio] 60
Alcohol content】15%.
Sake Cup】Wine Glass
Aroma】+1.5
(yogurt, cooked rice, nuts, white bean dumplings)
Appearance] Slightly yellowish crystal
[Taste
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium
Impression] Beautiful Yamahai Junmai sake.
The aroma is quite subdued and does not remind one of Yamahai at all when just poured, but as the temperature rises, the sense of Yamahai gradually emerges. It is a very beautiful sake.
It is not gorgeous, but its true value comes out when paired with dashi (soup stock) or umami (flavorful) dishes.
When heated, the acidity rounds out and the umami comes forward, making it even more delicious.
Pairing
Bonito Tataki
Yakitori
Grilled bonito
Boiled tofu
Soaked wild vegetables
Repeat Score] 2.0
Hakkaiyama Junmai Daiginjo Kowagura Brewery
Sake Brewer] Hakkai Jyozo Corporation (1051 Nagamori, Minamiuonuma City, Niigata Prefecture)
Junmai Daiginjo (small quantity production, limited to the Kowa warehouse)
Rice used: 100% Yamadanishiki produced in Kuchiyoshikawa, Hyogo Prefecture.
Polishing ratio] 45
Alcohol percentage] 17
Yeast] K-1001, M310
Sake cup】Wine glass
Aroma】+2.0（Melon、White peach、Muscat、Ueshin powder)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering] Medium. Fruity aroma and slight bitterness.
Impression: A mellow and elegant Junmai Daiginjo.
Even for a Daiginjo, the aroma is not too showy, and the cleanness typical of Hakkaisan coexists with the richness derived from the sake rice. 17% alcohol, the overall impression is soft, and the aroma is very consistent. The mouthfeel is smooth, and the dry sharpness spreads pleasantly toward the latter half. It shows its true potential when served with dishes that have a little dashi broth in them.
Pairing
This wine pairs well with umami and salty dishes such as kombujime sea bream, grilled scallops with butter, grilled chicken with salt, and salty sukiyaki.
Repeat Score] 2.0
Hakkaisan Daiginjo
Sake Brewer] Hakkaizyozo Corporation (Minamiuonuma City, Niigata Prefecture)
Daiginjo (GI Niigata Certified)
Rice] Domestic rice
Rice polishing ratio] 45
Alcohol content】15.5%.
Sake Cup】Wine Glass
Aroma】+1.5（green apple, white peach, melon, and a hint of koshinko)
Appearance] Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 1.5
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.0
Short to medium length. It is clean and crisp, with a subtle fruity aroma that lingers.
Impression: Light and dry daiginjo.
The aroma is gentle but elegant with a hint of melon. It is clean, light, and dry in the Hakkaisan style. It has a lightness and transparency due to the addition of alcohol, and is completely free of any cloying flavors. The sharpness is especially noticeable when drunk cold, and it enhances the delicate flavors of Japanese cuisine.
Pairing
Delicate dishes such as white fish sashimi, tempura, yudofu, soba noodles, etc.
Repeat Score] 2.0
Brand name] YANMA Tokubetsu Junmai Shu (special junmai sake)
Sake Brewer] Niigata Daiichi Shuzo Co.
Type of Sake] Special Junmai Sake
Rice] Domestic rice
Rice polishing ratio] 60
Alcohol content】16%.
Sake Cup】Wine Glass
Aroma】+1.5（Pear, green apple, white peach, melon)
Appearance] Pale greenish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Medium. The fermentation-derived acidity and umami simultaneously tighten and lightly fade away.
Impression: Dry junmai with mellowness.
A souvenir bought in Echigo-Yuzawa.
The bottle says it is slightly sparkling, but this bottle is not so much. The aroma is junmai sake, but it has a melon and white peach type ginjo aroma. The taste is balanced, with a structure where acidity and umami coexist. The mouthfeel is a bit thick, but the aftertaste is surprisingly clean and crisp. It has the feel of Niigata's light dryness with added mellowness.
I also kind of like that it is parodied with Truckter's Yanbo. There was also a Yanbo (Yamayo) and a Mahbo (Ma Yutaka), so I would definitely like to compare them.
Pairing] Pork shabu-shabu and scallops with butter
Repeat Score] 2.0
Hakkaisan Tokusen Daiginjo
Sake Brewer】Hachikai Jyozo Corporation (Minamiuonuma City, Niigata Prefecture)
Type of Sake] Daiginjo
Rice type] Yamadanishiki, Hyogo Prefecture, Special A district
Rice polishing ratio] 35
Alcohol content】15.5%.
Sake Cup】Wine Glass
Aroma: +1.5% (green apple, white peach, melon, banana)
Appearance] Crystal.
[Taste] [Mouthfeel
Body: 1.5
Acidity: 1.5
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.0
Lingering: Medium. Slightly fruity and ginjo aroma lingers and disappears gently. The alcohol is moderate and very elegant.
Impression] Classical light, dry, royal road daiginjo.
A fantastic daiginjo that is only served at eight stores in Minamiuonuma City. The clarity and elegant quality of the sake is different from the world view of the special bottles, which is what happens when Hakkaisan gets serious about it. The aroma is characterized by a melon-like ginjo aroma. The taste is light, smooth, well-balanced, light and dry. It is a beautiful type of sake that appeals more for its high degree of perfection than for its flamboyance. As the temperature rises, the roundness and umami opens up a bit, and the cooler it is, the sharper it becomes.
Pairing】Pair with sashimi of white meat fish, boiled hamo (pike conger), tempura, takiawase (takikiawase), etc.
It is especially good with refined Japanese dishes with dashi broth.
Repeat Score] 2.0
Brand Name] HACKAIYAMA AWA (Sparkling)
Sake Brewer】Hachikai Jyozo Corporation (Minamiuonuma City, Niigata Prefecture)
Type of Sake] Sparkling sake (second fermentation in bottle)
Rice used: Domestic rice
Rice polishing ratio] 50% [Alcohol content] 12
Alcohol content】12%.
Sake Beverage] Flute glass
Aroma】+2.0（green apple, muscat, white peach, rummy)
Appearance】Crystal, fine bubbles
Taste]
Body: 1.0
Acidity: 2.5 (sharp, citrus-like)
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.0
Lingering] Short. The acidity quickly disappears along with fine bubbles, leaving a clean finish.
Impression: A modern light dry type with delicate bubbles from the secondary fermentation in the bottle.
The fine bubbles are reminiscent of champagne, and the green apple and muscat aroma is refreshing.
It has a clean sake quality typical of Hakkaisan, with a moderate sweetness and acidity that makes it very suitable for aperitifs.
The bubbles and acidity are superbly composed, making it one of the most complete sparkling sake.
Pairing: Goes well with appetizers, carpaccio, tempura, grilled white fish, sushi, etc. Especially good with cold dishes and light dishes.
Especially suitable as a starter for cold appetizers and light dishes.
Repeat Score] 2.0
Brand Name] Denshokiku Junmai Daiginjo Yamadanishiki 50
Sake Brewer] Kangiku Meizo K.K. (11 Takenosato, Matsuo-cho, Yamatake City, Chiba Prefecture)
Junmai Daiginjo (limited distribution / Occasional series)
Rice] 100% Yamadanishiki from Hyogo Prefecture
Rice Polishing Ratio] 50% [Alcohol Content] 15
Alcohol content] 15
Sake Cup】Tasting cup
Aroma】+2（White peach, pear, muscatel, green apple, rumminess)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0 (malic acid + citric acid)
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.0
Lingering: Medium. Fruit aroma is soft.
Impression: [Impression] Modern fruity mid-palate.
The aroma is very floral, with green apple and muscat ginjo aromas, as well as sweet white peach-like notes. A very serlenin-resistant yeast aroma.
I would like to discuss whether it is necessary to use Tokushu-A Tojo Yamada-Nishiki to make this kind of wine.
On the palate, the attack is light, with both fruitiness and transparency, making it easy to drink, but I can't think of any food other than fruits or light cheeses to go with it. It has a gorgeous taste that is typical of Kangiku. I can't think of any other option but to drink it cold.
Pairing] Carpaccio, cured ham, and tempura with lemon.
Repeat Score] 1.5
Brand name] Edo Kaijo Junmai Genshu
Sake Brewer] Wakamatsu Corporation (4-7-10 Shiba, Minato-ku, Tokyo / Tokyo Minato Brewery)
Type of sake] Junmai-genshu
Type of Sake: Junmai Genjyu (pure rice)
Rice polishing ratio] 60
Alcohol content】14%.
Sake Cup】Tasting cup
Aroma】+2（green apple, melon, steamed rice, pineapple, rumney)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Short to medium length. Lightly tightened by acidity and a hint of bitterness.
Impression: Modern sweet and sour.
The aroma of green apple and pineapple is clearly detectable, along with a mild sweet aroma derived from the rice. The taste is full of malic acid and citric acid, and you can sense the influence of the yeast more than the rice. The fact that the sake is made at 14 degrees Celsius makes it a highly intelligent and scientific sake. Bravo!
Pairing] White fish sashimi, tempura salt, cold tofu, grilled vegetables.
Repeat Score] 2.0
Brand name] Shoryu Horai (glasses only)
(521 Tashiro, Aikawa-cho, Aiko-gun, Kanagawa Prefecture)
Type of Sake] Japanese sake
Rice] Domestic rice (brand name undisclosed)
Rice Polishing Ratio] Undisclosed
Alcohol content】15%.
Sake Cup】Tasting cup
Aroma】+1.5（green apple, melon, banana, fermented butter, yogurt)
Appearance] Slightly yellowish crystal
Taste】 【Taste
Body: 2.0
Acid: 2.5 (slightly lactic acid + malic acid mixture)
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Medium. Slightly acidic, with a touch of bitterness in the second half that finishes off the taste.
Impression: Mellow and dry.
The aroma has a sweet, fruity ginjo aroma and a yogurt-like aroma. The nose has a sweet, fruity ginjo aroma and a yogurt-like aroma. The aroma of fermented butter coexists with the aroma. The mouthfeel is soft, but the acidity is strong and finishes off the entire taste. The flavor is composed of umami acidity and is rather robust. It has a balanced taste with modern acidity in a calm atmosphere. I tried heating it up to lukewarm and it was just fine.
Pairing] Grilled salted chicken, grilled fish, grilled vegetables, and butter and soy sauce snacks.
Repeat Score] 2.0
Brand Name] Mitsui no Kotobuki
Sake Brewer] MITSUI NO JUJU Co.
Type of Sake] Japanese sake
Rice] Domestic rice (brand name undisclosed)
Rice Polishing Ratio] Undisclosed
Alcohol content】15%.
Sake Cup】Tasting cup
Aroma】+1.5（green apple, white egg dumpling, yogurt)
Appearance] Slightly yellowish crystal
Taste]
Body: 1.5
Acidity: 2.0 (light malic acid type)
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Medium. Light acidity and slight sweetness remain pleasantly.
Impression】Lightly light and deliciously dry.
The nose is mild, with aromas of green apples, white peaches, and lactic acidity, and a slight sweetness. The aroma is gentle, with green apple to white peach aromas and a slightly lactic, rounded flavor. On the palate, each element is moderate and light, with a certain amount of umami.
Repeat Score] 2.0
Brand Name] Raifuku Junmai Ginjyo Super Dry
Sake Brewer] Raifuku Shuzo K.K. (1626 Murata, Chikusei City, Ibaraki Prefecture)
Type of Sake] Junmai Ginjo (Super dry)
Rice used: Undisclosed (domestic rice)
Rice polishing ratio] 55
Alcohol content】17%.
Yeast】Tou-Nou Univ.
Sake Cup】Tasting cup
Sake Brewer's Degree] +18
Aroma] +1.0 (green apple, white dumpling, slight yogurt)
Appearance】Crystal
[Taste] [Flavor
Body: 2.0
Acidity: 2.0
Sweetness: 1.0
Umami: 1.5
Bitterness: 2.0
Short to medium length. The sharpness is quickly cut by the acidity and bitterness.
Impression: Light and dry.
The aroma is quite subdued, mainly green apple, but there is also a hint of rice. The taste is light and refreshing, with each element restrained, but the umami is subtle and the bitterness is strong in the latter half of the taste. The overall impression is clean and modern, despite the body of the 17% alcohol content. It is crisp when served cold, and its umami flavor expands at room temperature.
Pairing: Sashimi, white fish carpaccio, tempura with salt, etc.
Repeat Score] 2.0
Brand name] "Uguisu in the Garden" Special Junmai Hi Hiyoroshi
(Imayama, Kitano-machi, Kurume-shi, Fukuoka-ken)
Type of Sake: Special Junmai (Hiyoroshi)
Rice used: Domestic rice (details undisclosed)
Rice polishing ratio] 60
Alcohol content】15%.
Sake Cup】Tasting cup
Aroma】+1.5（apple, custard, vanilla)
Appearance] Slightly yellowish crystal
Taste]
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Medium. Umami and mild acidity linger quietly.
Impression: Mellow and dry.
The aroma is subdued, with a ginjo aroma like ripe apples, and a sense of calmness and maturity that is typical of hiyaoroshi. The taste is light but has a core of umami, and the whole is well balanced. It has a high degree of perfection as a food sake, and is a type of sake that goes well with food.
Pairing] Sashimi of white fish, grilled Akitohi fish.
Repeat Score】2.0（At the right level of calmness and cohesiveness for a regular autumn sake.)
Yamazan Toji Yuki Junmai Daiginjo Unfiltered Unrefined Unrefined Sake
Sake Brewer] Yamazan Shuzo Co.
Type of sake] Junmai Daiginjo (Hi-iri, unfiltered unpasteurized sake)
Rice] Kinmon-Nishiki (produced in Yaebaru, Tomi City, Nagano Prefecture)
Rice polishing ratio] 35
Alcohol content】16度
Sake Cup】Half glass
Aroma】+2.0（green apple, pear, white peach, muscat, and Kamishinko)
Appearance] Crystal
[Taste] [Flavor
Body: 1.5
Acid: 2.5 (mainly malic acid, refreshing)
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.0
Short to medium length. Fruit-like aroma softly fades away and the finish is very clean.
Impression: Elegant, modern, lightweight daiginjo.
The nose has a gorgeous fruit-like ginjo aroma. The taste is light, sweet and acidic, which makes it hard to believe that it is unfiltered sake. The soft and elegant mouthfeel typical of Kinmon-Nishiki and the clear texture of 35% polished rice are well balanced. It has a modern taste that is not too flamboyant, but has a calm and elegant flavor design that must have been very difficult to produce.
This is a wine that can be enjoyed chilled.
Pairing] Kombujime sea bream, cold scallop carpaccio, grilled white fish, etc.
Repeat Score] 2.0
Brand name] Tenmei Kame-no-o 65 Twice-brewed
Sake Brewer] Akebono Shuzo Co.
Type of sake] Junmai-shu (twice-brewed)
Rice used: 100% Kame-no-o
Rice polishing ratio] 65
Alcohol content】16度
Sake Cup】Half glass
Aroma】+1.0（apple、cooked rice、nuts、cream)
Appearance] Slightly greenish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Aftertaste: A light bitterness finishes the moist umami and acidity.
Impression: Beautiful, umami, dry.
The aroma is modest, with nuances of green apples and cooked rice. The overall taste is very well-balanced. While making the most of Kame-no-o's character (a little wildness and graininess), a moderate thickness and soft acidity coexist. The flavor is mildly umami rather than showy. It is refreshing and can be drunk both warmed and chilled.
Pairing] Nishikyo-yaki Spanish mackerel, grilled chicken, smoked cheese, etc.
Repeat Score] 2.0
Minami Tokubetsu Junmai Hiyoroshi
Sake Brewer: Minami Shuzojo (Yasuda-cho, Aki-gun, Kochi Prefecture)
Type of Sake: Special Junmai (Hiyoroshi)
Rice used: 100% Dewa Sanzu produced in Yamagata Prefecture.
Rice polishing ratio] 60
Alcohol content】16.5%.
Sake Cup】Oinokuchi
Aroma】+1.5（green apple, melon, white dumpling, slightly ripe banana)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering] Medium. The soft acidity and umami of the rice continue, leaving a light bitterness in the aftertaste.
Impression: Mellow and umami.
The aroma is gentle, with a green apple-like ginjo aroma and a hint of rice. The taste has a calmness typical of hiyaoroshi, with a crisp acidity typical of Minami, and the smooth and elegant umami derived from Dewa Sanzu, making it difficult to decide how to drink it. Personally, I think it is fun to drink it cold and then warm it up and enjoy it dual. Anyway, that's why I drank 2 gou of sake, so that's all for today's report. Enjoyable.
Pairing: Sashimi with cold sake or by itself, then heated up and served with oden.
Repeat Score] 2.0
