Sake Brewer] Izumihashi Shuzo (Ebina City, Kanagawa Prefecture)
Sake Brewer] Izumihashi Shuzo (Ebina City, Kanagawa Prefecture)
Type of Sake] Junmai-shu (sake brewed using the traditional "Namahashime" method of making sake)
Rice used: 100% Yamadanishiki produced in Kanagawa Prefecture.
Polishing ratio] 80
Alcohol content】16度
Sake Cup】Wine Glass
Aroma】+1.0（Steamed rice, nuts, soft lactic acidity)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering] Umami and lactic acidity linger gradually. A mild bitterness finishes the taste.
Impression: Classical mellow umami.
The thickness of 80% polished rice combined with the acidic backbone of a sake made from the original brewing process gives this wine a calm and pleasant drinking experience. It is not flashy, but it has a strong sense of rice flavor, and is a perfect match for autumn harvests and seasonal dishes. It can be enjoyed in a wide range of temperatures, from chilled to heated, but it is especially appreciated when heated (around 50°C).
Repeat Score] 2.0
Brand Name] Banjo Kotobuki Junmai Ginjo
Sake Brewer] SUZUKI SHUZUKI SHUZUKI SHUZUKI Brewery (Nagai City, Yamagata Prefecture / Formerly owned by Namie Town, Fukushima Prefecture)
Type of Sake] Junmai Ginjo
Rice used: 100% Yumenokoh from Fukushima Prefecture.
Rice polishing ratio] 55
Alcohol content】15度
Sake cup】Wine glass
Aroma】+1.5（green apple, white dumpling, hint of banana)
Appearance] Crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.0 malic acid, mainly lactic acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering] Sweetness remains gently.
Impression] Classical mellow umami taste.
After losing their brewery in the earthquake, the Suzuki Sake Brewery moved from Fukushima to Yamagata to rebuild, and by brewing this sake with rice from their hometown of Fukushima, the brewery hopes to "keep Namie sake alive.
The aroma is full, with fruit and rice aromas coexisting. The taste has acidity, but the softness and sweetness typical of Yume-no-Kou stands out, and it is exactly the quality of sake from Fukushima.
In a word, a very emo sake.
Repeat Score] 2.0
Kudokibe Junmai Daiginjo Bizen Omachi 44 Namazume
KAMENOI SHUZO (Tsuruoka City, Yamagata Prefecture)
Kind of sake] Junmai Daiginjo (Nama-zume)
Rice] 100% Bizen Omachi
Rice polishing ratio] 44
Alcohol content] Less than 16-17 degrees Celsius
Sake Cup】Wine Glass
Aroma】+2.0（Muscat, white peach, pear, banana, sake lees)
Appearance] Greenish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium to slightly long. Gentle sweetness remains.
Impression] Mellow and fruity.
This one was also blind tasted.
It is fruity, but also contains the aroma of sakekasu (sake lees), and I thought it might not have been cut down much, but I was wrong. I heard that it has a sake-kasu feeling derived from aromatic yeast (hmmm... I'm learning not to be fooled). I drank it 5 days ago at another restaurant (lol). I heard it didn't have sakekasu feeling at that time... 😰.
The taste is mellow and full with sweetness and umami, typical of Omachi.
It has a great impact as an aperitif or on its own. It is a bottle to enjoy its fruitiness rather than to pair it with delicate dishes.
Repeat Score] 2.0
Brand name] Gakki Masamune Nakadori off-dry
Sake Brewer] Oki Daikichi Honten (Yabuki-cho, Nishi-Shirakawa-gun, Fukushima Prefecture)
Honjozo (Nakadori, non-filtered and non-pasteurized)
Rice] Domestic rice
Rice polishing ratio] Koji rice: 60%, Kake rice: 60
Alcohol content】16度
Sake Cup】Wine glass
Aroma】+2.0【Muscat, pear, green apple, rummy
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0 (malic acid + sharp citric acidity)
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Fresh and short. The freshness of the fruit acidity remains pleasant and quickly kills off.
Impression] Modern light freshness.
This week I was offered a guess instrument in the blind alsobe frame.... The aroma, the feeling in the mouth, the taste is extremely familiar and I love it. But here's to myself for not being able to call it an instrument.
The aroma is still a beautiful fruit basket. The quality of the wine is clear and beautiful, with a low sugar content for an instrumental. I can't tell how many times I've had the alsobe, and it's also very clean, like it's been sharpened, so it's not for exam preparation.
[Repeat Score] 2.5
Brand Name] Shuoh Naruto Tai Ginjo-shiboritate Nama-nazake
Sake Brewer] Honke Matsuura Sake Brewery (Ikeya, Oma-cho, Naruto City, Tokushima Prefecture)
Type of Sake] Ginjo-shu (Nama-genshu)
Rice used: Domestic rice
Rice polishing ratio] 58
Alcohol percentage] 18.5
Sake cup】Inoguchi
Aroma】+1.5（banana、green apple、white peach)
Appearance】Crystal
[Taste] [Flavor
Body: 2.5
Acidity: 2.0
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.5
Lingering] Powerful sweetness and alcohol volume remain.
Impression: Mellow, fresh and powerful.
The fruity and gorgeous ginjo aroma typical of freshly squeezed sake and the volume typical of sake with alcohol content in the 18 degree range coexist.
There are two ways to enjoy it: drinking it as it is and feeling its body, or adding water to make it a balanced sake with an alcohol content of 13-14%. It is also fun to see what kind of water is used to dilute the sake, so high-alcohol sake can be quite enjoyable.
Repeat Score] 1.5
Gokotsuru Dry Junmai Sake
Sake Brewer] Ban-ei Transport Co.
Shimosuwa-machi, Suwa-gun, Nagano Prefecture (Former Suwa Mikotsuru Sake Brewery)
Kind of sake】Junmai-shu
Rice] Domestic rice
Rice polishing ratio】Koji rice 60%, Kake rice 70%.
Alcohol content】16度
Sake cup】Inoguchi
Aroma] +1.0 (green apple, steamed rice)
Appearance] Slightly greenish crystal
[Taste] [Flavor
Body: 2.0
Acidity: 2.0
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.5
Aftertaste: Very refreshing. The pungent taste of alcohol lingers.
Impression: Classical light and dry.
The aroma is modest, but the main flavor is a fresh green apple ginjo aroma, which is hard to believe for a wine of this sharpness.
The attack is fruitful with the influence of the aroma and sharp acidity, but it quickly switches to dry mode with its ultra-dry design.
Overall, it has a dry mouthfeel that is more subdued than floral, and goes well with simple Japanese dishes such as soba noodles, grilled fish, and wild vegetable tempura.
Repeat Score] 2.0
Kudokibe Junmai Daiginjo Omachi 44 Namazume
KAMENOI SHUZO (Tsuruoka City, Yamagata Prefecture)
Kind of sake] Junmai Daiginjo (Nama-zume)
Rice] 100% Bizen Omachi
Rice polishing ratio] 44
Alcohol content】16〜17 degree Celsius
Sake Cup】Wine Glass
Aroma】+2.0（Muscat, white peach, pear, a little banana)
Appearance] Greenish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium to slightly long.
Impression: Mellow and fruity.
The aroma has a gorgeous fruit aroma typical of Ogawa yeast.
The taste is thick and balanced, with an impression of sweetness and acidity.
The fullness and sweetness typical of Omachi is elegantly finished with the transparency of 44% polished rice.
Because it is freshly bottled, it has a freshness, yet the "fullness and thickness" of Omachi is well expressed. It has a gorgeous and juicy structure that is typical of Kudokutei.
Pairing] Sashimi of medium fatty tuna, Spanish mackerel saikyo yaki, cheese, cream dishes.
Repeat Score] 2.0
Houou Mita Houou Kanbashi Junmai Ginjo, bottle warmed and fired.
Sake Brewer] Kobayashi Shuzo (Oyama City, Tochigi Prefecture)
Type of Sake] Junmai Ginjo (warmed and fired in a bottle)
Rice] 100% Yamadanishiki from Hyogo Prefecture (grown without pesticides at Fujita Farm)
Rice polishing ratio] 55
Alcohol content】16〜17 degrees Celsius
Sake cup】Oinokuchi
Aroma】+1.5 Muscat, green apple, young pear, herbiness
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acid: 2.0 Malic acid, lactic acid
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium to slightly long
Impression: Modern, mellow, medium dry
The aroma is fresh, with muscatel and green apple predominating. The taste has a strong impact of acidity and fruity aroma, and the mouthfeel is juicy, but the bottle-warming process keeps the overall taste calm and well-balanced. Compared to the Gohyakumangoku we drank today, it has a more expansive flavor, which is typical of Yamada.
Repeat Score] 2.0
Chokaizan Junmai Daiginjo Unfiltered Nama-shu
Sake Brewer] Tenju Shuzo (Yajima-cho, Yurihonjo City, Akita Prefecture)
Junmai Daiginjo (Unfiltered Nama-genshu)
Rice used: 100% Miyamanishiki produced by Tenju Sakebai Kenkyukai.
Rice polishing ratio] 45
Alcohol content】17度
Sake Cup】Oinokuchi
Aroma】+1.2（White peach, muscat, pear, banana)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium to slightly long. The fruity ginjo aroma and lingering alcohol lingers gradually.
Impression: Fruity, mellow, medium-bodied.
The main aroma is heavy fruit and banana. The taste is a modern sake with a bottom with a sense of attack typical of high alcohol content sake.
The transparent Miyamanishiki is polished to 45%, and the balance between freshness and volume is exquisite.
[Repeat Score] 1.5
Brand】Midorikawa Junmai Ginjo
Sake Brewer】Midorikawa Shuzo (Aoshima, Uonuma City, Niigata Prefecture)
Type of sake】Junmai Ginjo
Rice】Domestic rice
Rice polishing ratio] 55
Alcohol content】15.5度
Sake Cup】Inoguchi
Aroma】1.0【White dumpling, steamed rice, green apple
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acid: 2.0 Lactic acid type
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Short to medium. Lactic acidity lingers for a while.
Impression: Niigata-style classic umami, light and dry.
The ginjo aroma is subdued, and the main aroma is that of rice. The taste is restrained, but not too crisp, with a beautiful and well-balanced quality that is typical of Niigata. It has a calmness due to low-temperature aging, and while it has a slight thickness of rice, it cuts through easily. It is a versatile all-purpose food sake.
Pairing] Grilled fish (salted salmon, Spanish mackerel), cold tofu, tempura (kisses, vegetables). Lukewarm heating is also recommended.
Repeat Score] 2.0
Brand Name] Hououmida Cold Wholesale Junmai Ginjo
Sake Brewer] KOBAYASHI SHUZO (Oyama City, Tochigi Prefecture)
Type of Sake] Junmai Ginjo (Cold Whispering / Hiyoroshi)
Rice used: 100% Gohyakumangoku produced in Nanto, Toyama Prefecture.
Rice polishing ratio] 55
Alcohol content】16〜17 degrees
Sake Cup】Tasting cup
Aroma】1.5 ripe white peaches, green apples, pears, and a hint of banana.
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium. The acidity and umami are well-balanced, and it disappears with a calm impression.
Impression: Calm, mellow, medium dry.
The aroma is a bit fruity and calm, with white peaches and other fruits.
The taste has a beautiful balance between acidity and sweetness, and a little umami.
Although it is a 55% shaved Ihyakumangoku, it has a full flavor even though it is light, which may be a characteristic of Nanto sake with a large heart white.
Rather than the gorgeousness of new sake, the sense of maturity and mellowness typical of cold wholesale sake comes out in the front. It is excellent as a food sake that accompanies autumn ingredients.
Pairing] Grilled salted swordfish, cooked rice with mushrooms, and bonito tataki.
Repeat Score] 2.0
Brand name] Haneya Clear Blue Nama Sake
Sake Brewer] FUMIKIKIKU SAKE Brewery (Toyama City, Toyama Prefecture)
Type of Sake] Japanese sake
Rice] Domestic rice (blended, details undisclosed)
Rice Polishing Ratio] 60
Alcohol content】14%.
Sake Cup】Tasting cup
Aroma】1.5 green apple, muscatel
Appearance】Crystal
Taste】Mouth-feel
Body: 1.5
Acid: 2.5 Mainly malic acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Short to medium. It is short to medium, with a light lingering acidity and sake-kasu (sake lees) nuance, but wears off quickly and easily.
Impression: Fruity, medium dry.
The aroma is fresh and fruity, with a hint of sakekasu (sake lees) on the palate. The acidity is firm and very refreshing. The low alcohol content makes it easy to drink.
A modern summer sake that is both fresh and crisp.
Repeat Score] 2.0
Brand Name] Tengumai Yamahai Junmai Daiginjo
Sake Brewer] KURUMATA SHUZO CO.
Type of Sake] Yamahai Junmai Daiginjo
Rice] Domestic rice (details undisclosed)
Rice Polishing Ratio] 45
Alcohol content】16%.
Sake Cup】Wine Glass
Aroma] +1.5 (banana, yogurt, nuts, cooked rice)
Appearance] Slight yellowish crystal
[Taste] [Mouthfeel
Body: 2.0
Acid: 2.5 (mainly lactic acid, soft and thick)
Sweetness: 1.5
Umami: 2.0
Bitterness: 2.0
Lingering: Long. Sourness and umami remain gradually.
Impression: Mellow and dry.
Next is Tengu Mai's quintessential Yamahai Junmai, a Daiginjo. It is the most expensive sake among the souvenirs we bought in Ishikawa.
The aroma is gentle banana yogurt. The aroma is of a gentle banana yogurt, like Kanazawa yeast or No. 7 yeast. The taste has a lactic acidity and gentle sweetness that is typical of Yamahai, but the rice itself, perhaps due to the fact that it has been scraped, has very little miscellaneous taste, making it a very beautiful sake.
It is sharp when served cold, and its roundness is emphasized when served lukewarm, but unlike other Yamahai Junmai, it is too refined to be served hot.
Repeat Score] 2.0
Brand name] Tengumai Summer Sake Junmai Daiginjo
Sake Brewer] Kurumada Shuzo Co.
Type of Sake] Junmai Daiginjo
Rice] Domestic rice (details undisclosed)
Rice Polishing Ratio] 50% [Alcohol Content] 16
Alcohol content】16%.
Sake Cup】Wine Glass
Aroma】+1.5（Muscat, green apple, slight melon)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering] Light and short. Alcoholic gentle sweetness.
Impression] Refreshingly light and dry.
Tengu Mai is known for its yamahai style, but this one is more like a fast brewer.
The ginjo aroma is moderate, but the taste is pleasantly fruity. The taste is refreshing with a light, refreshing balance typical of summer sake. As a food sake, it goes well with light foods.
Those who are familiar with Tengumai's Yamahai brand will find this summer sake's "refreshing betrayal" more interesting.
Repeat Score] 2.0
Raifuku Junmai Daiginjo Aizan, Do-bin-ui
Sake Brewer] Raifuku Shuzo Co.
Type of Sake] Junmai Daiginjo
Rice used: 100% Aiyama produced in Hyogo Prefecture
Rice polishing ratio] 40
Alcohol percentage] 17
Yeast】A isolate from Tokyo University of Agriculture
Sake Cup】Wine Glass
Aroma】+2.0（White peach, ripe strawberry, muscat, slightly rose)
Appearance] Nigori
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0 (malic acid + lactic acid)
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.5
Lingering: Sweetness lingers moderately
Impression: Mellow and medium dry
Aroma: White peach, with a hint of aromatic yeast.
The taste has a rich balance of acidity and sugar. The flavor and taste has a powdery quality, as if it were made from a late harvest variety. The flavor and taste is powdery, as if it were a late variety that has been cut down quite a bit.
Pairing: Bonito Tataki, fatty white fish, roast pork, and other dishes that can accept the umami and sweetness of this wine.
[Repeat Score] 1.5
Brand Name] Izumo Fuji Junmai Ginjo Super Dry
Sake Brewer] Fuji Sake Brewing Company (Izumo City, Shimane Prefecture)
Type of Sake] Junmai Ginjo
Rice used: 100% Sakonishiki produced in Shimane Prefecture.
Rice polishing ratio] 55
Alcohol content】16%.
Sake Cup】Wine glass
Aroma】+1.5（Aroma of green apple, white dumpling and rice)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.5 (about 2.2, sharp acidity, mainly apple acid)
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.5
Raining: Short and sharp
Impression] Classical light and super dry.
This one is also blind.
The aroma is modest, but it has a fresh green apple aroma (I am sensitive to green apple aroma, or I seem to sense it more than others...).
The taste has an unexpectedly high acidity and is designed to be super dry with zero sugar content. The sake has a sake strength of +15, which is understandable, and it finishes quickly with a clean crispness. It is specialized to drain fat from meals, and goes well with fish.
Pairing] White fish sashimi, grilled fish, grilled chicken with salt, soba noodles. It also goes well with fried food and fatty dishes.
Repeat Score] 2.0
Nabeshima Summer Moon Ginjo
Sake Brewer】TOMIKUCHIDAI SHUZO (Kashima City, Saga Prefecture)
Type of Sake] Ginjo
Rice] 100% Yamadanishiki from Tojo Town, Hyogo Prefecture
Polishing ratio] 50%.
Alcohol content】15%.
Sake Cup】Wine Glass
Aroma】+1.5（White peach, muscatel, green apple)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.0
Aftertaste: Short and refreshing
Impression: Aromatic, light and dry
This was also blind tasted.
The aroma is white peachy and complex, like a fragrant yeast, but the volume is not as loud as it should be. The taste is full, sweet, and very much like shaved Yamadanishiki, but there is also a sense of sake lees, giving the impression that the rice polishing is appropriate. The fact that it is alkalo-sweetened is a bit surprising.
Pairing: Suitable for light summer dishes such as chilled tofu, white meat fish carpaccio, and deep-fried soaked summer vegetables.
Repeat Score] 2.0
Brand Name] Hakurakusei Junmai Ginjo
Sake Brewer】Ninzawa Jyuten(Osaki City, Miyagi Prefecture)
Type of sake] Junmai Ginjo
Rice】Domestic rice
Rice polishing ratio] 55
Alcohol content】15%.
Sake Cup】Wine Glass
Aroma】+1.0（green apple, muscatel, melon)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering] Light and short. The acidity and slight bitterness quickly cut off and disappear.
Impression] Balanced, light and dry.
I was offered a bottle of Hakurakusei, a sake I admire and respect, blind. I was a little skeptical because I thought it looked like Miyagi, but the aroma was more restrained than usual Hakurakusei and I missed it (laugh). But when I found out the answer, my tongue was too stupid to think it was Hakurakusei....
The aroma is restrained, but it has a clear and transparent taste with less flamboyance. It is still delicious.
Pairing] It is an excellent match for "low-key aroma" foods such as sashimi, soba noodles, and simmered dishes with dashi broth.
Repeat Score] 2.5
Kagatsuru Toshiie Maeda Tokubetsu Junmai Sake
Sake Brewer] Yachiya Shuzo (Kanazawa City, Ishikawa Prefecture)
Kind of sake】Special Junmai Sake
Rice] Domestic rice
Rice polishing ratio] 60
Alcohol content】15%.
Sake cup】Small tumbler
Aroma】+1.0（Mild aroma of rice, steamed rice, and hints of nuts and bananas)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0 (lactic acid mellowness)
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium length, with the umami of rice and a light bitterness lingering gradually.
Impression: Classical umami dry taste
The second bottle on the way home from an izakaya shinkansen.
The aroma is mild, but the flavor is of the rice flavor type.
The taste is soft and well-balanced, not flashy but with a strong umami. It can be served chilled, but it is likely to be more umami when served at room temperature or lukewarm.
Pairing] Grilled fish, simmered vegetables, miso-based dishes
Repeat Score】1.5
Brand name] Kagatobi Junmai Daiginjo 46 Hyakumangoku no Shiro Limited Edition
Sake Brewer] Fukumitsuya Corporation (Kanazawa City, Ishikawa Prefecture)
Type of Sake] Junmai Daiginjo
Rice used: Hyakumangoku No Shiro (100% Ishikawa rice)
Polishing ratio] 46
Alcohol content】15%.
Sake Cup】Small tumbler
Aroma】+1.5（White peach, green apple, muscat, white egg dumpling)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acid: 2.0 Mild acidity, mainly lactic acid, with some citric acidity in the aftertaste
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Clear and crisp. The ginjo aroma lingers lightly and tightens without any cloying taste.
Impression】Modern light and dry.
Izakaya Shinkansen on the way home. Hyakumangoku White bought as a souvenir from Kanazawa.
The aroma is mainly fresh and fruity. The taste is soft but each has a restrained balance and is designed to be dry with a strong dryness of alcohol.
The sharpness typical of Hyakumangoku No Shiro is combined with the gorgeousness of "Kanazawa yeast," and it has both a clear fruity aroma and a good sharpness.
Suitable as a cold sake and as a mid-meal drink.
Pairing] Delicate dishes such as kombujime white fish, squid sashimi, and chilled tofu. Also goes well with sushi.
Repeat Score] 1.5
