Brand Name] Kikuhime Yamahai Junmai
Sake Brewer] Kikuhime Limited Partnership (Hakusan City, Ishikawa Prefecture)
Type of sake: Junmai-shu (Yamahai brewing)
Rice used: 100% Yamadanishiki (special A district) produced in Shizumi-cho, Miki City, Hyogo Prefecture.
Rice polishing ratio] 70%.
Alcohol content】16%.
Sake Cup】Tasting Glass
Aroma】+1.5（Yogurt、steamed rice、nuts、narazuke)
Appearance] Yellow crystal with a slight amber tinge
[Taste] [Mouthfeel
Body: 2.5
Acid: 2.5 lactic acidity predominant
Sweetness: 1.5
Umami: 2.5
Bitterness: 2.0
Aftertaste: A grain-derived umami, acidity, and a burnt bitterness that lingers for a long time.
Impression] Classical umami dry mouth.
It has a complex aroma that is typical of Yamahai, although it was given to me blind. I could even predict the brand name (laugh).
The acidity is strong, but the wine has a sense of maturity and volume, and the umami that is typical of Yamada-Nishiki is expressed powerfully.
I paired it with a dish using cream cheese, but the unique heaviness was removed and the umami was brought out even more.
Repeat Score: 1.5
Machida Shuzo 55 Junmai Ginjo Omachi Natsu Jun Suppin Nama
Sake Brewer] Machida Shuzo (Maebashi, Gunma)
Type of Sake] Junmai Ginjo (Namaishu)
Rice] 100% Omachi produced in Okayama Prefecture
Rice polishing ratio] 55
Alcohol content] 16% [Sake alcohol content] -1
Sake meter] -1
Acidity] 1.6
Sake Cup】【Wine Glass
Aroma] +2.0 (white peach, green apple, acacia)
Appearance] Slightly cloudy
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0 (malic acid and citric acid are both felt)
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.5
Lingering] The fruity aroma flutters for a moment, and then cuts off quickly with a short sweet and sour finish.
Impression: Fresh and fruity
Tasted blind.
The aroma is buffed up even more by the fact that it is unfired.
The taste is relatively light, gassy, juicy, sweet and sour, and very easy to drink.
I had no idea if it was Omachi or not.
[Repeat Score] 1.5
Kikusen Special Honjozo
Aoshima Shuzo (Fujieda City, Shizuoka Prefecture)
Type of Sake】Special Honjozo
Rice] Domestic rice (Polishing ratio: 60%)
Alcohol content】15%.
Sake Brewer】Tasting Glass
Aroma】+1.0（Mild rice aroma, white dumpling, green apple, banana)
Appearance] Slightly greenish crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 1.5
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.5
Lingering] Light, crisp, dry type. Alcoholic profile and a hint of umami remain in the aftertaste.
Impression: Gentle, light and dry, typical of Shizuoka sake.
The aroma is subdued, but a gentle, rice-derived aroma quietly wafts through the air. The taste is refreshing and light, but the umami and acidity coexist in good balance.
I expected it to be a ginjo-shu, but it turned out to be a special honjozo (but with a rice polishing ratio of 60%, I can't say I was wrong).
This is an excellent everyday sake as well as an excellent mid-meal sake. An all-rounder that can be enjoyed cold or warmed.
Pairing] Goes well with Japanese food in general, such as grilled fish, dashimaki tamago, tempura, and sashimi.
Repeat Score] 2.0
Brand name] Sawaya Matsumoto, Moribaha-ri, Gohyakumangoku
Sake Brewer] Matsumoto Shuzo (Fushimi Ward, Kyoto City, Kyoto Prefecture)
Type of Sake] Japanese sake
Rice] 100% Gohyakumangoku
Rice polishing ratio] Undisclosed
Alcohol content] 15
Sake Cup】Wine Glass
Aroma] +1.5 (green apple, pear, white dumpling)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0 (lactic and malic acid)
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering] Short but clean acidity remains, and it is refreshingly sharp.
Impression: Modern, light and delicious.
I was very relaxed when this sake was served blind, probably because I have had it many times in the past and I like it.
The aroma is fresh and fruity. The taste is clean and refreshing, with a beautiful acidity and a moderate sweetness. It contains a little carbon dioxide gas, and the cool, slightly effervescent feeling is also very pleasing. The clear, transparent taste with little clutter, which is typical of Ihyakumangoku, combined with moderate umami and bitterness, makes it a good match with meals.
Repeat Score: 2.5
Brand name】Tamagawa Naturally brewed Yamahai Junmai Omachi Unfiltered Nama-shu 3U version
Sake Brewer] Kinoshita Shuzo (Kumihama-cho, Kyotango City, Kyoto Prefecture)
Type of Sake: Junmai-shu (Yamahai pure rice sake, unfiltered, unpasteurized)
Rice] 100% Akaban Omachi
Rice polishing ratio] 66
Alcohol content】19〜20%.
Sake Cup】Ceramic sake cup
[Drinking temperature] 50℃ or so (hot sake)
Aroma】+2.0（broiled banana, brown sugar, burnt caramel, dried persimmon, slightly nutty)
Appearance] Yellow crystal with a slight amber tinge.
[Taste
Body: 3.0
Acidity: 2.5 (lactic acid + acetic acid + layers of aged acid)
Sweetness: 2.0
Umami: 3.0
Bitterness: 2.0
Lingering] Long, heavy, and goes on forever. A lingering aftertaste that seeps into the stomach and dominates the body.
Impression] It shows its true potential when heated.
This is a Noah's Ark-like bottle with all the character of Tamagawa, which is famous for its sake yeast yeast yeast.
It's hard to say for sure since I haven't had it at room temperature, but it's a real treat when heated up. The alcohol content, acidity, sugar content, and umami all seem to be at the upper end of their respective ranges, and this sake really comes into its own when heated.
And one word: grilled banana. That's all I have to say.
Repeat Score] 2.5 (when hot)
I'm drunk, so please forgive my boldness in expression.
Sake Brewer] KURORYU SHUZOH K.K. (Eiheiji-machi, Yoshida-gun, Fukui Prefecture)
Kind of sake] Daiginjo-shu
Rice] 100% Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio] 40
Alcohol content】16%.
Sake Cup】Wine Glass
Aroma】+1.5（apple, white peach, melon)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.0
Aftertaste: Short to medium.
Impression: A classic, highly finished daiginjo that is both gorgeous and delicate.
This is a gem that surprises even those who know modern sake today, and makes them wonder if it is possible to produce so much fruit aroma with a classic design. The refreshing fruity aroma of ethyl caproate is not too showy, and is like an "aura that quietly radiates. The extraction and retention of the flavor components through the addition of alcohol is extremely skillful, and the pressing, heating, and storage processes are the ultimate in craftsmanship.
The taste is exquisitely balanced, with a light and delicate design, yet somehow full-bodied. It is both elegant and soft.
In a word, the master's seriousness is not good.
Pairing] I haven't thought about it at all today.
[Repeat Score] 2.5
Sake Brewer] Daishinshu Sake Brewing Company (Matsumoto City, Nagano Prefecture)
Kind of sake] Japanese sake
Rice] Domestic rice
Rice Polishing Ratio] Undisclosed
Alcohol content】16%.
Sake Cup】Wine Glass
Aroma】+1.5（White peach, apple, citrus, steamed rice)
Appearance] Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.5
Lingering] Slightly long. Gentle sweetness remains.
Impression] Dry with a mellow, fruity aroma.
This is a very powerful wine that produces a classical white peach-type ginjo aroma without using aroma yeast. Perhaps it is because it is drunk in a wine glass, but it has more aroma than others have reported, and although the rice polishing ratio is not stated, the aroma is definitely reduced.
The taste has an exquisite balance between acidity and sugar content, and is fruity with aromas of white peaches. Although the wine is fire-aged, the freshness is not lost, and the balance between drinkability and transparency shines through.
Repeat Score] 2.0
Sake Brewer】MORI SHUZOH Brewery (Hirado City, Nagasaki Prefecture)
Type of Sake] Japanese sake (Junmai type)
Rice] Koji rice: 20% Yamadanishiki, Kake rice: 80% Nikkomaru
Rice Polishing Ratio] Undisclosed
Alcohol content】14%.
Sake Cup】Wine Glass
Aroma】+1.5（green apple, yogurt, freshly cooked rice)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.0 lactic acidity mainly
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Lactic acidity on the tongue
Impression: Slightly lighter than mellow umakuchi.
The aroma is a beautiful yogurt aroma that makes one wonder if it is a traditional sake, and is accompanied by the aroma of green apples and other fresh fruits.
The taste is gentle, sweet and sour, and goes down smoothly without resistance.
The rice called "Nikkomaru" is used, but it is not too heavy, and the tension and umami derived from the sake yeast is used to finish it.
Repeat Score] 2.0
Sake Brewer] Fujii Shuzo (Takehara City, Hiroshima Prefecture)
Kind of sake ] Junmai-shu
Rice】Hiroshima prefecture, Hiroshima Moebuchi
Rice polishing ratio] 60
Alcohol content】14%.
Sake Cup】Wine Glass
Aroma】+1.5（apple、white grape、citrus peel)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0 lactic acid, malic acid
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.5
Lingering] Clean and short. A fine bitterness and freshness remain.
Impression: Light, modern, light and dry.
The aroma is different from green apple or muscat grapes; it has a fresh aroma reminiscent of so-called edible grapes (white grapes). The taste is refreshing with a low sugar content, but the acidity, which is mainly lactic acid, lightly sticks to the tongue.
While the acidity is reminiscent of a traditional sake, the yeast and lactic acid bacteria are not added, and the sake is made in the brewery, making it a "natural sake yeast" type. While designed as a natural sake, it has a clean and fresh quality with little cloying taste.
Repeat Score] 2.0
Sake Brewer: Hatsukame Jozo Co.
Type of Sake: Special Honjozo
Rice type】Yamadanishiki from Hyogo Prefecture (100%)
Rice polishing ratio] Koji rice: 60%, Kake rice: 70%.
Alcohol content】15%.
Sake meter】+5
Sake Beverage] Glass
Aroma】+1.5 Green apple type
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 1.5
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Clear
Impression】 Gentle, light and dry.
The aroma is gentle but somewhat fruity.
The taste is a dry honjozo with the three key characteristics of Shizuoka sake: light and dry, light and sharp, and a quiet ginjo aroma.
It is made from 100% Yamadanishiki produced in Hyogo Prefecture, and is not only crisp, but also somewhat full-bodied and well-balanced. It can be enjoyed either on its own or as an in-between-dinner drink.
Pairing
Pairs well with grilled salted mackerel and pickled firefly squid.
Repeat Score] 2.5
Brand name] Hanaboe Splash
Sake Brewer] Miyoshino Brewery Co.
Type of Sake】Activated nigori sake
Rice] 100% contract-grown rice from Nara Prefecture
Rice Polishing Ratio] Not stated.
Alcohol content】17%.
Sake Beverage] Glass
Aroma】+1.5【Like sweet sake, banana, lactic acid, yogurt
Appearance] Cloudy white
Taste
Body: 2.0 (nigori-derived richness)
Acid: 2.5 (mainly lactic acid)
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Lingering] Fresh and juicy. Lactic acidity is strong in the aftertaste.
Impression.
An experimental sake that combines the wildness and freshness typical of Hanabatake with "cloudy, active effervescence, and high acidity. I usually don't drink much, but I gave it a try.
It is like a low-sugar version of makgeolli.
It seems to be easily accepted by people who are not used to Japanese sake. Does it go well with Korean food?
Repeat Score] 1.5
Sake Brewer】Tohoku Meisho K.K. (Sakata City, Yamagata Prefecture)
Kind of sake] Junmai Daiginjo (very dry)
Rice] Miyamanishiki (100%)
Rice Polishing Ratio] 50% [Alcohol Content] 16
Alcohol content】16%.
Sake Beverage] Glass
Aroma
+1.0 Green apple
Appearance
Crystal
[Taste
Body: 2.0
Acidity: 2.0 Lactic acidity
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.5
Aftertaste: Light, dry, and sake-like
Impression
A heretic from Tohoku Meisho, famous for its Hatsusun?
It is a rare combination of "Namahyashiroshi, ultra-harsh taste, and Junmai Daiginjo. The aroma is quite subdued, and the taste is characterized by a clean, sharp taste.
It is definitely a spicy sake to be served with food.
Repeat Score] 1.5
Sake Brewer] Manjyo Jyozo (Nagoya City, Aichi Prefecture)
Type of Sake] Junmai Daiginjo-shu
Rice] Omachi 100% (domestic)
Rice Polishing Ratio] 50% [Alcohol Content] 15
Alcohol content】15%.
Sake Cup】Glass
Aroma】+2.0（Muscat, pear, white peach, citrus)
Appearance] Crystal (slightly viscous)
[Taste] [Flavor
Body: 1.5
Acidity: 2.0 (malic acid + citric acid complex)
Sweetness: 1.5 (fruit-like sweetness)
Umami: 1.5
Bitterness: 1.5 (lingering herbal and citrus peel)
Lingering: Fruit-like acidity and a slight bitterness lingers.
Impression: Modern Omachi style, mellow and dry.
The aroma is gorgeous but not too showy. The refreshing ginjo aroma derived from ethyl caproate is mingled with a fresh citrus aroma, perhaps derived from linalool. The crisp acidity and gentle sweetness create a freshness, while the bottom derived from Omachi gives it a full-bodied, modern sake with various elements.
Repeat Score: 2.5
I've had this several times, but today was probably the best. I think it's because I'm drunk.
Sake Brewer] Yoshinogawa Corporation (Nagaoka City, Niigata Prefecture)
Type of Sake] Ginjo-shu
Rice] 100% Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio] 55
Alcohol percentage] 15
Sake Beverage] Glass
Sake Beverage] +7
Acidity] 1.2
Yeast] Undisclosed (estimated to be Association No. 9 or in-house yeast)
Aroma] +1.0 (green apple, steamed rice,)
Appearance] Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 1.5
Sweetness: 1.0 Low sugar content but sweetness derived from alcohol
Umami: 1.5
Bitterness: 1.5
Lingering] Short. Pleasant bitterness.
Impression: Niigata-style light and dry.
The aroma is subdued, with a mix of green apple and rice aromas, slightly accentuated by the clearness of the arugula.
The sweetness and bitterness of the alcohol can be felt well due to the low level of sugar and acidity. The umami, however, is also present, leaving the impression of fullness without being too refreshing.
I felt it was like a classical Niigata light dry sake.
Repeat Score] 2.0
Sake Brewer] Miyao Shuzo (Murakami City, Niigata Prefecture)
Type of Sake] Junmai Ginjo-shu
Rice] Domestic rice (details undisclosed)
Rice polishing ratio] 50% [Alcohol content] 15
Alcohol content】15%.
Sake Beverage] Glass
Sake meter degree: +2
Aroma: +1.5 (green apple, white peach, melon, cooked rice)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 1.5 (soft acidity)
Sweetness: 1.5 (a slight, elegant sweetness)
Umami: 1.5 (gentle rice flavor quietly spreading)
Bitterness: 1.5
Lingering: Medium. Pleasant bitterness in the aftertaste.
Impression: Light and dry.
The aroma is mild, but it has a refreshing fruity aroma that can be picked up properly, and if you smell it carefully, you can also smell rice.
The taste is refreshing with a low level of sugar and acidity, but the umami comes in later.
While it has the lightness typical of Niigata, it also has the fullness of a junmai ginjo with a rice polishing ratio of 50%, and the balance between the two is exquisite.
Repeat Score] 2.0
Sake Brewer] Kamenoi Shuzo (Tsuruoka City, Yamagata Prefecture)
Kind of sake】Ginjo-shu
Rice】Domestic rice
Rice polishing ratio] 55
Alcohol percentage] 17
Sake Beverage] Glass
Yeast: Unknown, but Ogawa yeast?
Sake meter value +20
Aroma: +1.5 (green apple, muscatel, melon, white peach)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 1.5
Sweetness: 1.0
Umami: 1.5
Bitterness: 2.0
Aftertaste: Dry and crisp
Impression] Refreshingly light and dry.
The fruity aroma is not flashy due to the fire-brewing and 2-year aging process, but the ethyl caproate can be felt.
The sugar content and acidity are low, but the 17% alcohol content contributes to the body of the flavor and gives the bitter sake its tightness. This is a classic and modern bottle that has both a ginjo aroma and a super dry taste.
Pairing.
This is also a good match for soba noodles.
Soba with salt is also great.
Repeat Score] 2.0
Sake Brewer] Miyasaka Brewery (Suwa City, Nagano Prefecture)
Type of Sake] Junmai Ginjo-shu
Rice] Domestic rice (details undisclosed)
Rice polishing ratio] 55
Alcohol content】15%.
Sake Beverage] Glass
Yeast: Probably Association No.7
Sake Degree +4
Aroma】+1.0(Ginjo aroma of green apple and white peach)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.0 (malic acid type)
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.5
Aftertaste: Short to medium. Slightly sharp and clean, with a pleasantly lingering hint of bitterness.
Impression: A light, dry junmai ginjo.
It is characterized by its refreshing, clear, and uncluttered sake quality.
The aroma is mild but refreshingly fruity. The taste is dry but well balanced between umami and acidity, making it a sake that can be drunk on a daily basis.
The design intent is clear: "It doesn't interfere with meals. It is not flashy, but the stability and drinkability typical of a brewery with No. 7 yeast are superb.
Pairing
Perfect with seiro.
Repeat Score】 2.0
Sake Brewer : Tsuchida Shuzo (Kawaba-mura, Tone-gun, Gunma)
Type of sake : Junmai-shu (pure rice sake, no additives)
Rice used: Gunma rice
Rice polishing ratio: 60
Alcohol percentage: 14
Malted Rice type : Yellow Koji for Shochu, White Night
Sake Cup : Wine glass
Aroma : +1.5 (yogurt, steamed rice, white dumpling, nuts)
Appearance: Slightly yellowish crystal
Taste
Body: 2.0
Acid: 2.5, mainly lactic acid but also citric acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: clean, but lactic and citric acid remain on the tongue
Impression: Modern natural sake yeast
I like this sake and have repeated it several times.
The aroma is subdued, but there is definitely a nutty aroma derived from the natural yeast yeast. In the mouth, lactic acidity and gentle sweetness balance each other and give a smooth impression, but the citric acidity from Byakuya sticks to the side of the tongue and leaves a strange aftertaste. Combined with the soft, fresh yeast yeastiness, it is a technical, modern "umakuchi dry" sake.
It is a unique sake that is very technical, yet seriously tasty.
Pairing: Salted grilled chicken, octopus sashimi, vinegared pork, ponzu dishes, wild vegetable tempura, hamburgers, etc.
Repeat Score: 2.5
Sake Brewer : Fukurokuju Shuzo (Gojome-machi, Minami-Akita-gun, Akita)
Sake type : Junmai Ginjo
Rice used: 100% Aiyama
Rice polishing ratio: 50
Alcohol percentage: 16
Sake cup: Wine glass
Aroma: +1.5 (pear, muscat, white peach, slightly banana cream)
Appearance: Crystal
Taste
Body: 2.0
Acidity: 1.5
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Soft sweetness and umami spread gradually and disappear gently with a little bitterness
Impression: Mellow aromatic slightly sweet
This is the first time I've had Aizan, but it has a rounded sweetness and a gentle quality that makes the most of the rice's umami.
The aroma is fruity, but not too showy, and the overall impression is subdued, with a balance between classical and modern. It is flexible enough to be served with food or on its own, and is the type of sake that one would want to spend time with. The beautiful aroma keeps me from getting tired of drinking the slightly sweet wine, and I ended up having another glass (laugh).
Repeat Score: 2.0
Sake Brewer : Heiwa Shuzo (Kainan city, Wakayama pref.)
Sake Type : Junmai Ginjo
Rice used : Gohyakumangoku (Koji rice 50%, Kake rice 55%)
Rice polishing ratio: 50-55
Alcohol content : 15
Sake Cup : Wine glass
Aroma: +1.5 (green apple, rumney)
Appearance: Crystal
Taste
Body: 1.5
Acidity: 2.0 (malic acid, citric acid)
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.0
Lingering: Fresh and clean acidity remains
Impression: Fragrant, refreshing, light and dry
Today's third blind tasting. The aroma is rather subdued, but there is a refreshing apple-type ginjo aroma. The taste is light and refreshing, with no cloying taste, and the cutting quality is as expected. It has an excellent coolness and drinkability typical of summer sake, and is a bottle with a high degree of perfection that can be recommended to anyone.
It has a refreshing taste that is typical of Gohyakumangoku.
Repeat Score: 2.0
