Location Kure City, Hiroshima Prefecture
Rice type Hachitan-Nishiki
Type of sake Special Junmai
Rice polishing 60
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2 Apple, Pear
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: clear and refreshing
Impression: Fruity and dry
The aroma is of fresh apples and pears.
The taste is also consistent, clear and dry with acidity. The sugar content is also low.
Personally, I like it very much because it can be enjoyed on its own and is easy to match with food.
Repeat Score 2.5
Location Kuwana City, Mie Prefecture
Rice type Kami no Ho
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 16°.
Yeast MK9
Sake degree +2
Acidity 1.6
Rating（scale 0-3)
(Item) Glass
(Aroma) +1.5 Melon, ginjo aroma
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Lingering Yes
Impression: Fruity and dry
Kami no Ho seems to be a rice produced in Mie Prefecture.
The aroma is the same as that of Yamada-Nishiki, which we drank earlier, with a shaved aroma. It tastes a little sweet, but has a good amount of acidity. The aftertaste is also refreshing. It is rather light.
Repeat Score 2.0
Location Niigata City, Niigata Prefecture
Rice type Koshitanrei
Type of sake Junmai Ginjo
Rice polishing 55
Alcohol content 15°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 pickling
(Appearance) Slightly yellowish crystal
(Taste) Taste
Body 2.0
Acid 2.5
Sweetness 1.5
Umami 2
Bitterness 1.5
lingering lactic acidity and umami
Impression: Tasty and dry
The aroma is modest, but umami aroma.
The bottom of the bottle has aromas of pears and apples, but they are not that strong.
The taste is also umami. There is a sense of pickling.
It has a strong lactic acidity.
It can be balanced with strong flavors.
Repeat score 1.5
Location Niigata City, Niigata Prefecture
Rice type Gohyakumangoku
Type of sake Junmai
Rice polishing 60
Alcohol content 15°.
Yeast Unknown
Sake Degree
Acidity
Rating （scale 0-3)
(Item) Inokashira
(Aroma) +2 cream, apple
(Appearance) Slightly yellowish crystal
(Taste)
Body 2
Acid 2
Sweetness 1.5
Umami 2
Bitterness 1.5
Aftertaste: clear, umami lingers
Impression: Tasty and dry
The aroma is the most fruity of the three.
It has a certain amount of umami and is very Niigata-like.
The sugar content is low and the aftertaste is clean.
Good as a food sake.
Repeat Score 2.0
Location Niigata City, Niigata Prefecture
Rice type Koshihikari
Type of sake Junmai sake
Rice polishing 80
Alcohol content 15°.
Yeast Unknown
Sake degree
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 Sour cream, steamed rice
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2.5
Sweetness 1.5
Umami 2
Bitterness 1.5
Lingering Acidity, clean
Impression: Tasty and dry
Sasashu drinking comparison.
It seems that the Sasa series is all unfiltered sake.
This one is a different kind of sake made from unshaved Koshihikari (rice). But I like it a lot because of its beautiful acidity.
Repeat Score 2.0
Location Ishinomaki City, Miyagi Prefecture
Rice type Gin no Iroha
Type of sake Junmai Daiginjo
Rice Polishing Degree 40
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale is 0-3)
(Item) 5-foot glass
(Aroma) +1.5 Muscat, green apple
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.5 Lactic acid, malic acid
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: clear
Impression: Fruity, light and dry
The aroma is modest, but refreshing.
Green apple-like aroma and beautiful acidity appear in the mouth. It has a fruity flavor, but it is lean, light, and dry.
I love Miyagi sake.
Repeat Score 2.5
Location Kitsuki City, Oita Prefecture
Rice type
Sake type Junmai
Rice Polishing Degree 70%.
Alcohol content 13°.
Yeast Wine yeast
Sake degree
Acidity
Rating（scale is 0-3)
(Item) 5 foot glass
(Aroma) +1.5
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2.5
Sweetness 2
Umami 2
Bitterness 1.5
Lingering acidity and alcohol tingling
Impression Fresh, fruity, dry
Sake made with wine yeast.
Certainly has a flavor and acidity reminiscent of white wine.
It also has a rice flavor, but it is quite fruity.
Repeat Score 2.0
Location Chiba Prefecture
Rice type Gohyakumangoku
Type of sake Junmai Ginjo
Rice polishing degree 80
Alcohol content 13°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale is 0-3)
(Item) 5 foot glass
(Aroma) +1.5 yogurt, apricot
(Appearance) Yellowish crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 2
Umami 2
Bitterness 1.5
Lingering lactic and citric acidity
Impression Sweet and sour, fruity, dry
Unique from the aroma. It smells like apricots and lactic fermented yogurt.
The taste is low in alcohol, but the other elements give it a firm bottom. The acidity is especially strong with lactic acid and citric acid, making it feel like a plum wine in total.
It is a unique and interesting sake as a sake yeast yeast yeast yeast yeast yeast.
Repeat Score 2.0
Location Yurihonjo City, Akita Prefecture
Rice type Gusan
Type of Sake: Junmai
Rice polishing 70%.
Alcohol 17°.
Yeast: Kyokai No. 7
Sake meter: +15
Acidity 1.9
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1 green apple type?
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 1
Umami 1.5
Bitterness 1.5
Rings out clean, sweetness and bitterness of alcohol
Impression Fresh fruity dry
The aroma is subdued but refreshing.
In the mouth, there is a fresh and tangy feeling derived from nama-shu and a firm acidity, which makes you think it may be unexpectedly fruity.
However, it has a good sharpness, and immediately after that comes a firm alcoholic aftertaste. Dynamic and good in many ways.
Repeat Score 2.0
Location Tajimi City, Gifu Prefecture
Rice type
Sake type Junmai Daiginjo
Rice polishing degree 54
Alcohol content 15~16°.
Yeast Unknown
Sake degree +12~13
Acidity
Rating（scale is 0~3)
(Item) Inokashira
(Aroma) +1.5 Green apple, ginjo aroma
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.0
Sweetness 1
Umami 1.5
Bitterness 2
Lingering: Clear, with a lingering bitter and tingling taste of alcohol
Impression: Light and dry
The aroma is modest but has a freshness like green apple. The taste is extremely sharp. It has a clean taste with no clutter and low sugar content. It is the type of wine that feels spicy when drunk in the first glass and watery when drunk in the second half of the bottle. The aftertaste is also almost exclusively alcohol.
It is perfect for bringing out the delicate sweetness of sashimi and other dishes.
As the temperature rises, it gradually takes on a gentle umami flavor, which is also quite nice.
Repeat Score 2.5
Location Abuta-gun, Hokkaido
Rice type Ginpu
Type of Sake Special Junmai
Rice polishing 60
Alcohol content 16°.
Yeast: Kyokai No.6
Sake degree +6
Acidity 1.6
Rating (scale: 0-3)
(Item) Glass
(Aroma) +1.5 Steamed rice, cream, a little citrus
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 2
Bitterness 1.5
Aftertaste: clean, gentle sweetness and bitterness
Impression: Tasty, light and dry
The aroma is moderate, with a creamy aroma.
The taste is also light and dry with a beautiful rice flavor without any unnecessary amino acid clutter.
It goes perfectly with sushi.
Repeat Score 2.0
Location Hakusan City, Ishikawa Prefecture
Rice type
Sake type Daiginjo
Rice Polishing 45
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Ochoko
(Aroma) +2 Green apple, Muscat, Melon
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 2
Umami 1.5
Bitterness 2
Aftertaste: Clean, pleasant acidity, sweetness and bitterness from alcohol
Impression: Clear, fruity, medium dry
The aroma is very fruity, even the sake cup can clearly detect it.
It has a gentle sweetness in the mouth, but the sweetness is immediately swept away by the beautiful acidity.
The lingering finish is clean and easy to pair with food.
However, this type of wine is best drunk chilled.
Repeat Score 2.5
Location Numazu City, Shizuoka Prefecture
Type of rice: 2038 Honorific Fuji
Type of Sake Junmai Ginjo
Rice Polishing Degree %.
Alcohol 15
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Steamed rice, cream, nuts
(Appearance) Slightly golden crystal
(Taste)
Body 2
Acidity 2
Sweetness 1
Umami 2
Bitterness 2
Aftertaste: Gently lingering umami
Impression: Deliciously dry
A rare mix of a sake that is both a sake yeast and a fast brewer's yeast. But it has a good balance.
It is blended to be seasoned and balanced like a regular sake, and although it is umami, it is gentle and will be well-liked by everyone.
A good sake that you will want to drink on a daily basis.
Repeat Score 2.5
Location Miyoshi City, Tokushima Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 60
Alcohol content 15°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2, ginjo aroma, melon
(Appearance) Slightly yellowish crystal
(Taste)
Body 2
Acid 2.5
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: sweet and sour
Impression: Fruity with strong acidity
Although it is called "white grape," the aroma is rather Yamada-esque, with a hint of melon rather than grapes.
The taste is sweet and sour with a strong lactic acidity.
The flavor is not that strong and can be summed up in one word: fruity.
Repeat Score 1.5
Location Takaoka City, Toyama Prefecture
Rice type Yamadanishiki
Type of sake Junmai Ginjo
Rice polishing 50%.
Alcohol content 16°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1: Ginjo aroma, melon, chestnut
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acid 2
Sweetness 2
Umami 1.5
Bitterness 1.5
Pungency 1.5
Aftertaste: Gentle sweetness and alcohol, refreshing
Impression Fruity, medium dry
This is my first junmai ginjo.
Unlike the umami aroma of the last junmai sake, this one has a flashy ginjo aroma. The aroma of shaved Yamada is strong.
The balance of the flavor is the same and balanced. The less umami component is more noticeable in the fruity flavor.
Personally, I prefer Junmai sake as Katsukoma.
Repeat Score 2.0
Location Kamitakai-gun, Nagano Prefecture
Rice type Miyamanishiki
Type of sake Junmai
Rice polishing 70%.
Alcohol content 15°.
Lots of yeast
Sake Degree
Acidity
Rating （scale 0-3)
(Item) Wine glass
(Aroma) +2 Sweet and sour aroma like apricot and gentle nuttiness derived from the sake yeast
(Appearance) Crystal
(Taste) Mouthfeel
Body 1.5
Acidity 2.5
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: Beautiful acidity remains
Impression Fruity, medium dry
Beautifully crafted with a good sake yeast.
It has not been cut down much but there is no cloying taste and the acidity is strong, but it produces a fruity taste. Sweet and sour.
Wine lovers will be addicted to it.
Repeat Score 2.5
Location Fujieda City, Shizuoka Prefecture
Rice type
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol percentage 18-19°.
Yeast: Association No. 701
Sake degree +7
Acidity 2.2
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +2 green apple, muscat
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2.5 Lactic acid
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Lingering Yes
Impression: Powerful, umami type mouthfeel
The aroma is rather fruity.
The alcohol content is high, so it packs a punch. The acidity is clear. It will be served with salted fish.
Repeat Score 2.0
Location Kure City, Hiroshima Prefecture
Rice type Domestic rice
Sake type Daiginjo
Rice Polishing Rice type 35% (Koji rice), 40% (Kake rice)
Alcohol content 16°.
Yeast Unknown
Sake Degree +4
Acidity 1.2
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +2 Melon, chestnut, ginjo aroma
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2
Sweetness 2
Umami 1.0
Bitterness 1.5
Aftertaste: clear, tingle of alcohol
Impression: Clear and balanced dry taste
There is no rice information, but from the aroma, it has a sweet ginjo aroma like a shaved Yamada. It has a sweet ginjo aroma like a shaved Yamada, which I would call a superior Yamada flavor.
The sugar content is also quite high, but the acidity and alcohol are also present, so it is not too sweet.
The aftertaste is quite dry, partly due to the fact that it is alkali-sweetened.
Melon-like. Although it is a daiginjo, the sweetness of the alcohol is emphasized by the lack of amino acid.
Repeat Score 1.5
