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
Sake Brewer : Kangiku Meizo (Yamatake City, Chiba Prefecture)
Sake type : Junmai Ginjo (unfiltered unpasteurized sake)
Rice used: Undisclosed (100% sake brewing rice)
Rice polishing ratio: 55
Alcohol percentage: 15
Production Date: November 2024
Sake cup: Wine glass
Aroma: +2.0 (Muscat, Pear, White peach, Rumney)
Appearance: Crystal
Taste
Body: 1.5
Acidity: 2.0 (fresh malic acid type)
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.0
Lingering: Sharp and snappy. The lingering aroma is short but leaves a cool feeling.
Impression: Aromatic modern ginjo
The second of today's blind tasting.
It is the same unfiltered, unfiltered, unfiltered, unfiltered sake as Tamagawa, but it has a completely different worldview (this one is a common raw sake). It has a slightly carbonated, fruity, gorgeous aroma and a light flavor that goes down easy. The grinding was as expected, and the sake was beautiful and juicy.
Pairing: White fish carpaccio, caprese, fresh cheese, etc. Goes well with light dishes that do not interfere with the aroma.
Repeat Score: 2.0
Sake Brewer : Kinoshita Shuzo (Kyotango city, Kyoto pref.)
Sake type : Junmai-shu (unfiltered, unpasteurized sake)
Rice used: Domestic rice
Rice polishing ratio: undisclosed
Alcohol content: 17 to 18 degrees Celsius
Sake cup: Wine glass
Aroma: +1.5 (lactic acid, banana, nuts, raw rice, cream)
Appearance: crystal, slightly yellowish
Taste
Body: 2.0
Acidity: 2.0 (lactic acidic)
Sweetness: 1.5
Umami: 2.0
Bitterness: 2.0
Aftertaste: Acid, alcohol and umami lingers slowly. It changes to a refreshing taste when drunk on the rocks.
Impression: Naturally brewed, raw yeast yeast sake.
Typical lactic acid and nutty mellow sake, so much so that you would think it was a sake made from a blind yeast yeast yeast. I was surprised to learn that it is a summer sake.
I see that it is designed to change its expression by adding ice. It has a good balance of acidity and umami, and is powerful but not overbearing. It is layered and unique, but not difficult to drink.
Repeat score: 2.0
Sake Brewer : Terada Honke (Kanzaki-cho, Katori-gun, Chiba)
Sake type：Junmai-shu (pure rice sake)
Rice polishing ratio: 90
Alcohol percentage: 15
Year of production: August, 2024
Sake cup: Wine glass
Aroma: +1.5 (ripe grains, bran, miso, chestnuts, lactic acid, yogurt, nuts, caramel type)
Appearance: slightly yellowish crystal
Taste
Body: 2.5
Acidity: 2.5 (lactic acid-based, complex)
Sweetness: 1.0
Umami: 2.0
Bitterness: 2.0
Aftertaste: Long-lasting acidity and umami, ending with a gentle bitterness
Impression: A naturally derived sake with a peculiar taste.
The umami and aroma derived from unpolished rice and the complex acidity from indigenous bacteria are unique, and the aroma and taste have a wildness and warmth. At any rate, it has a complex aroma.
It has a dry, yet thick body and seems to be a good match for food. As you continue to drink, the beautiful sake yeast gradually becomes more pronounced, making it a very nice sake.
Repeat Score: 1.5
Sake Brewer : Kamenoi Shuzo (Tsuruoka city, Yamagata pref.)
Type of Sake : Junmai Daiginjo (Nama-zume)
Rice used: 100% Yamagata-produced Yuki Megami
Rice polishing ratio: 29
Yeast: Probably Ogawa yeast
Alcohol percentage: 16% to 17
Sake cup: Wine glass
Nose: 2 melon, white peach, green apple (ginjo aroma mainly composed of ethyl caproate)
Appearance: Crystal
Taste
Body: 2
Acidity: 1.5
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.0
Lingering: Short but beautiful
Impression: Super Daiginjo, a fusion of modern and classic
Hatsuyuki Megami. It seems to be a sake brewing rice that can be sharpened.
The aroma is a little subdued, perhaps due to the fact that it has been laid down for a while, but it has a beautiful white peach aroma with ethyl caproate in full bloom.
The taste is light, but a little sweet, as a result of the fact that the rice has been shaved down considerably, and is elegant and beautifully made, reminiscent of the aristocrats of the Heian period.
The more you drink, the better it tastes, but the drunker you get, the more sugar water it is. It is good to drink it at the beginning of a drinking session.
Pairing
Extremely compatible with grilled white eggplant with ricotta on top.
Repeat Score: 2.0
Brand name: Kafuda-shu Bizen Asahi Junmai Daiginjo Tanrei Fresh
Sake Brewer: Kamo Nishiki Shuzo (Kamo City, Niigata Prefecture)
Rice used: Asahi rice produced in Okayama prefecture (Polishing ratio 50%)
Alcohol percentage: 13
Production Date: June 2025
Lot number: 133
Sake cup used: Wine glass
Aroma: +1.5 (green apple, citrus, rummy)
Appearance: Crystal
Body] 1.5
Acid】2.0 Citric acid, malic acid mainly.
Sweetness] 1.5
[Umami] 1.0
Bitterness] 1.5
Raining] Clean and short. Citric acid remains.
Impression】 Fresh, light, dry, and rumney-like.
The characteristic of this low-alcohol, slightly carbonated, Ramune-like worldview is a good balance of green apple-like ginjo aroma and refreshing acidity. The light body makes it relatively sugary, but the minerality is the core of this type of wine, and its aroma and lightness are appealing. Modern.
Impression of pairing
It is a perfect match for refreshing Japanese dishes such as kombujime (white meat fish marinated in kelp), ume shiso wrapped chicken meat, and vinegared cucumbers and myoga, but it also goes well on its own.
Repeat Score] 2.5
Location: Nada Ward, Kobe City, Hyogo Prefecture
Type of sake: Junmai-shu
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 65
Yeast used: Unknown
Alcohol percentage: 16
Sake meter: unknown
Sake cup: Inokuchi
Appearance: Crystal
Rating (Scale: 1-3)
Aroma: +1.0 (lactic acid, cooked rice, green banana, white dumpling-like aroma)
Body: 2.0
Acid: 2.0 (mainly lactic acidic)
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Aftertaste: Slightly short. Alcoholic sweetness remains.
Impression: Mellow and slightly light
It has a unique design of being a draft sake designed to be drunk on the rocks, but we drank it normally with an oinokuchi (cup). The koji ratio is high at 22%, which gives it a more koji-like flavor. Drinking it chilled, the acidity and umami are well-balanced and tightened, so it may have a structure that makes it hard to get tired of drinking even in the summer. It has a somewhat nostalgic rice aroma, and is a bottle with a mixture of classic and modern flavors. I actually tried drinking it on the rocks, but the acidity increases, giving it more of a summer sake feel.
Pairing impression:
I had it with cold beef shabu salad, and the sweet aftertaste combined with the umami flavor was a nice touch.
Repeat Score (1-3): 2.0
Location: Tsuruoka City, Yamagata Prefecture
Type of Sake:Daiginjo (Nama-zume, limited edition)
Rice used: 100% Dewanosato
Rice polishing ratio: 33
Yeast used: Ogawa yeast
Alcohol content: 17 to 18 degrees Celsius
Sake degree: Very dry (specific value not stated)
Sake cup: Inokuchi
Appearance: Crystal
Rating (scale: 1-3)
Aroma: +1.5 (green apple, melon, white peach)
Body: 2.0
Acidity: 2.0
Sweetness: 1.0
Umami: 1.5
Bitterness: 2.0
Aftertaste: Sharp and snappy. A faint scent of ginjo lingers in the aftertaste, and sharpness and gorgeousness coexist.
Impression: Light and dry.
While it has the sharp sharpness of a super-dry sake, it also has the smoothness and elegant fruity aroma of a 33% polished rice daiginjo. The aroma is delicate without being too flashy. The soft touch of Ogawa yeast and the high alcohol content coexist in a well-balanced manner, giving it a classical yet modern impression. A super dry daiginjo that looks great with food.
Pairing impression:
I paired it with hamo tempura, and it was a good match that drained off the oil in a flash.
Repeat Score (1-3): 2.0
Location Hakusan City, Ishikawa Prefecture
Rice type Yamadanishiki (Yoshikawa), special A district, Hyogo Prefecture
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating (on a scale of 1 to 3)
(Sake cup used) Inokuchi
(Aroma) +1.5 yogurt, sour cream, nuts, banana
(Appearance) Yellowish crystal
(Taste)
Body 2.5
Acid 2.5
Sweetness 1.5
Umami 2.5
Bitterness 2
Aftertaste: Acidity, umami, and bitterness each linger gently for a while.
Impression: Classical umami dry taste
I ordered this sake because I wanted to drink this kind of classical Yamahai sake once in a while. As expected, it has a dark color and a thick lactic acidity and umami, and is the epitome of a robust "umakuchi dry" sake. The lactic acidity also gives the sake a tightness that makes you want to pair it with strong-flavored dishes. It was one of those bottles that made me think while drinking that it would be even better if it were heated up.
Repeat Score 1.5
Location Sakata City, Yamagata Prefecture
Rice type Dewasan
Type of sake Junmai Daiginjo
Rice polishing 50%.
Alcohol content 14°.
Yeast
Sake strength
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup used) Inokuchi
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 2
Aftertaste: Clean, pleasant bitterness
Impression: Light, medium-dry with fruity nuances
The aroma is a fresh fruity ginjo aroma.
Elegant sweetness and beautiful acidity. A very elegant sake that is juicy and light at the same time. It is well-balanced and can be served either as a stand-alone sake or as a medium-bodied sake.
It is a good combination of Dewa San San and Dewa San.
Repeat Score 2.5
Location Inba-gun, Chiba
Rice type Unknown
Sake type Junmai Ginjo
Polishing degree 58
Alcohol content 14°.
Yeast
Sake strength
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup used) Inokuchi
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2.5
Sweetness 2
Umami 1.5
Bitterness 1.5
Aftertaste: clean, with a hint of sweetness
Impression Modern juicy
The aroma has a certain amount of fresh fruity ginjo aroma. In the mouth, the sweetness is also present in its own way, but there is a fruity, sweet and sour nuance with a refreshing acidity mainly composed of malic acid and citric acid. It is not sweet and can be easily enjoyed on its own.
Repeat Score 2.5
Location Masuda City, Shimane Prefecture
Rice type
Sake type Junmai Daiginjo
Rice polishing 50%.
Alcohol content 14°.
Yeast Unknown
Sake Degree
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +2 Melon, white peach, lychee, and Nara pickles
(Appearance) Slightly greenish crystal
(Taste)
Body 2
Acid 2
Sweetness 2
Umami 1.5
Bitterness 1.5
Lingering complex umami and sweetness
Impression Mature sake with complex aroma
This is a luxurious sake made by aging junmai daiginjo in wine barrels.
The nose has a complex ginjo aroma with a slight hint of vanilla from the barrel.
The taste is balanced and soft, with a sense of volume perhaps due to the aging process. It has a unique Nara-zuke (pickles) flavor. I did not detect any oak-derived tannins.
Repeat Score 1.5
Location Ishikawa Prefecture
Rice type
Type of sake Normal sake
Rice Polishing degree 65
Alcohol content 15°.
Alcohol added
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +2 Fresh cream, steamed rice
(Appearance) Slightly yellowish crystal
(Taste)
Body 2
Acid 2 Mainly lactic acid
Sweetness 1.5
Umami 2.5
Bitterness 1.5
Aftertaste: clean and refreshing
Impression: Tasty and dry
The aroma is creamy.
The taste has a mild acidity, mild sugar, and a firm umami flavor, which is what one would call umami dry.
It is a normal sake, but it is a good sake without any peculiarities. The aftertaste is refreshing.
I paired it with salted squid, and it was perfect.
Repeat Score 2
Location Senboku-gun, Akita
Rice type Misato Nishiki
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Yeast: Kameyama yeast (from the brewery)
Sake degree
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +1.5 Fresh green apple aroma
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 2
Umami 1.5
Bitterness 2
Rings out clear, bitterness from alcohol
Impression: Balanced, light and dry
The aroma is mild but refreshing, like green apples, and the fruity aroma is enhanced and spreads further in the mouth.
The sugar content and acidity are well balanced, and combined with the alcohol-derived volume, there is a hint of sweetness.
It is not sharp, but rather a slightly fruity, light and dry wine with a core "bottom" flavor and mild sweetness in harmony.
Repeat Score 2
Location Yonezawa City, Yamagata Prefecture
Rice type Dewanosato
Type of sake Junmai
Rice polishing 70%.
Alcohol content 14°.
Yeast
Sake strength
Acidity
Rating (0-3 on a scale of 0-3)
(Sake cup) Wine glass
(Aroma) +1.5 green apple
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Lingering Alcoholic Aftertaste
Impression: Balanced, light and dry
The aroma is subdued, but has a refreshing ginjo aroma of green apples. The taste is balanced, with a moderate sugar content and an acidity that is not too assertive. The alcohol content, which is supposed to be low at 14°C, gives the impression of lightness. The aftertaste is refreshing. It is good as a food sake.
Repeat Score 1.5
Tenpyo Junmai Ginjo
Hioki-shi, Kagoshima
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% domestic rice (variety not disclosed)
Rice polishing ratio: 50
Alcohol percentage: 15
Production method: Junmai Ginjo
Sake cup used: Wine glass
Aroma: +1.5 (melon, white peach type ginjo aroma)
Appearance: Crystal (transparent with a slight greenish tinge)
Taste
Body: 1.5 (between light and medium)
Acidity: 2.5 malic acid, citric acid predominant
Sweetness: 1.5 (slight and moderate sweetness)
Umami: 1.5
Bitterness: 1.5
Lingering: Fresh acidity and very light bitterness that quickly disappears. Cool and refreshing.
Impression
Aromatic, modern, light and dry
While the ginjo aroma of melon and other fruits is subtle, the taste is light and refreshing, with citric acidity like that of ramune.
As is typical of sake made by a shochu brewery, it stands out for its "core transparency," and is a smart sake that is designed to harmonize well with meals. It is not flashy, but it has "quality and sophistication," and you will not get tired of drinking it.
It has a good balance of aroma and taste, and is best served cold in a wine glass.
Repeat Score: 2.0
Location Kure City, Hiroshima Prefecture
Rice type
Type of Sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Yeast
Sake degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Green apple, pear, muscat
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 1.0
Bitterness 2
Aftertaste: Clear. Pleasant bitterness.
Impression: Light and dry with a fruity aroma
Aromatic, light and dry with a fruity aroma.
The aroma is fresh and fruity, with green apple, muscatel, and pear aromas, but the taste is sharp and reserved.
The acidity is beautiful and forms the backbone of the entire wine, with sweetness playing only a supporting role. The bitterness lingers moderately in the aftertaste, which is easily cut off and complements the food.
The aroma is prominent, but the structure is such that it does not interfere with the meal. This is a refined, light-bodied ginjo-shu that is typical of Amego no Tsuki.
Repeat Score 2.5
Location Kawanuma-gun, Fukushima Prefecture
Rice type
Type of sake Junmai Ginjo
Rice Polishing 40% for Koji rice, 50% for Kake rice
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: Clear. Slightly bitter, pleasant aftertaste.
Impression: Mild, mellow, dry
We received a rare sake.
The aroma is modest, but it has a refreshing fruity aroma.
It seems that Hiroki uses Yamadanishiki for the koji rice and Yumenokou for the kake rice, which is rather major.
The taste is very beautiful with a refined balance of sugar and acidity and a mellow flavor.
It has a good sharpness and is easy to pair with meals, so it was gone in no time at all.
Repeat Score 2.5
