Gazanryu Kisaragi
Sake Brewer] Shindo Shuzoten(Yonezawa City, Yamagata Prefecture)
Kind of Sake] Daiginjo Unfiltered Nama-Zume
Rice used: 100% Dewa Sanzu
Rice polishing ratio】50
Alcohol content】14%.
Sake Cup】Wine Glass
Aroma】+1.5（green apple, white peach)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.0
Aftertaste: Short and refreshing
Impression] Fresh, light and dry
A gem with an unmistakable aesthetic appeal at 14℃ despite being al-deserved. The aroma is modest, but has a fresh fruit aroma. The balance of the taste is also quite light and delicate. It is quite dry without food, but when food is served, it is a perfect food wine of a different dimension.
Repeat Score] 1.5
Brand name] Amabuki Tokubetsu Junmai Nama Shu "Summer Love Sake" [Sake Brewer] Amabuki Sake Brewery Co.
Sake Brewer】 AMAFUKI SHUZOH GOHSEI (Miyaki Town, Miyaki County, Saga Prefecture)
Kind of sake】Special Junmai Namaishu
Rice] Japanese rice (undisclosed variety)
Rice polishing ratio] 60
Alcohol content】16%.
Sake Beverage] Straight glass
Aroma】+1.5（green apple, white bean dumpling, steamed rice, Nara pickles)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0 Mellow
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Alcoholic bitterness and mild acidity
Impression: Yeast-scented, umami, light and dry
Note: This is a low-trust comment as it has reached alcoholic singularity.
Unique battery of Saga rice and flower yeast. Moreover, it is a sake yeast?
The aroma is strongly yeasty (sur lie aroma in wine) and overpowers the slight fruit aroma.
The taste is too rich and umami dry to be a summer sake.
Hana yeast? Rice? I don't know what made it so. It was a summer sake that was normally delicious but difficult to understand the author's intention. Saga's view of the world?
I am curious.
[Repeat Score] 1.5
Brand Name] SHINNANBUBIJIN 0401
Sake Brewer] Nambu Bijin Corporation (Ninohe City, Iwate Prefecture)
Type of Sake] Japanese sake
Rice】Rice grown in Japan (variety undisclosed)
Rice polishing ratio] 60
Alcohol content】14%.
Sake Beverage] Straight glass
Aroma】+1.5（green apple, muscat)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.0 (malic acid + citric acid)
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.0
Lingering] Short. Gentle umami and citric acidity often linger.
Impression: Fresh, modern, dry.
The Shin Nanbu Bijin series is an experimental series that redefines tradition.
It is fresh and dry with a slightly low alcohol design.
The aroma is mainly ethyl caproate, but it is refreshing without being too loud. The sweetness is restrained and the acidity is refreshing, making the wine fruity and clear in combination with the aroma.
It is a sake that I would like to drink again at a later date, as it is reaching its alcoholic singularity.
Repeat Score] 2.0
Bikuyo Junmai Ginjo Summer Sake
Sake Brewer] Hamakawa Shoten (Tano Town, Aki-gun, Kochi Prefecture)
Type of Sake] Junmai Ginjo
Rice] Domestic rice (undisclosed variety)
Rice polishing ratio] 55
Alcohol content】15%.
Sake Cup】Straight glass
Aroma】+1.5（green apple, muscatel, white peach, slight rummy)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acidity: 2.5 (sharp, slightly citric citrus)
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.5 Alcoholic bitterness
[Lingering] Crisp and refreshing. The acidity lingers pleasantly.
Impression: Fruity and sharp, light and dry.
The aroma is fruity without being too flashy. There is also a slight carbonation that buffs the freshness.
The sweetness is restrained, and the cool, refreshing acidity is reminiscent of citric acidity. A summery sake with citrus sweetness and sourness despite its lightness.
[Repeat Score] 2.0
Brand name] Kirakucho Biwako no Natsu Junmai Sake
Sake Brewer] KITA SHUZOH K.K. (Higashiomi City, Shiga Prefecture)
Kind of sake】Junmai-shu
Rice] Domestic rice (details unknown)
Rice polishing ratio] 65
Alcohol content】15%.
Sake Brewer] Straight glass
Aroma】+1.0（green apple, steamed rice, white egg dumpling, slight banana)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acidity: 2.0 (predominantly lactic acidic)
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Soft, umami and acidity quietly fade away.
Impression: Soft, umami, and light.
The aroma is subdued, with a fresh but mild rice aroma.
The taste is balanced with a light, refreshing flavor, with all the elements kept in moderation, but the acidity is mild, giving the impression of "softness" as described on the back of the bottle.
It is rather tame when served cold, but as the temperature rises, the umami flavor rises.
It is not just a summer sake that is refreshing and fresh, but it is the summer of Lake Biwa, not the sea! This is the summer of Lake Biwa, not the sea!
It is a great food sake.
Repeat Score] 2.0
Brand name] Yamabisu DRY
Sake Brewer】Yamabusi Sake Brewing Company (Kitano Town, Kurume City, Fukuoka Prefecture)
Type of Sake] Japanese sake
Rice】Domestic rice (undisclosed variety)
Rice polishing ratio] 65
Alcohol content】15%.
Sake Brewer】Straight glass
Aroma】+1.0（green apple, a hint of banana, and the aroma of rice)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acid: 2.0 Malic acid, citric acid, etc.
Sweetness: 1.0
Umami: 1.5
Bitterness: 1.5 derived from alcohol
Lingering] It is sharp and pulls away quickly. A faint bitterness and a sense of alcohol lingers in the latter half of the bottle.
Impression: Dry, light and dry.
The aroma is not flashy, but has a mild fruity aroma and the calmness of rice.
It is designed to be as "dry" as it is labeled, with a balance of lightness and lightness that is suitable for eating.
When the wine is cooled down, you can't taste much amino acid, but as the temperature rises, you can gradually taste the umami.
The style is to be enjoyed with food.
The rice is undisclosed, but the cleanliness of this 65% shaved rice is probably due to Yume Issen.
The classical style of the label is interesting, as it is a gap between the modern label and the classical style of the wine.
Repeat Score] 2.0
Brand Name] ZAKU Honotomo
Sake Brewer】 Shimizu Seizaburo Shoten(Suzuka City, Mie Prefecture)
Type of Sake] Junmai-shu
Rice] Domestic rice (details unknown)
Rice polishing ratio] 60
Alcohol content】15%.
Sake Cup】Straight glass
Aroma】+1.5（Lychee、White peach、Melon、Green apple)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5 Alcohol-derived
Aftertaste: Clear, acidity lingers for a while
Impression] Aromatic, modern, light and dry.
It has a distinctive lychee-like ginjo aroma, which is unusual for Saku? The focus is on freshness and sharpness rather than juiciness.
Although the specific name of the sake is "junmai-shu", the aroma and flavor balance are in the ginjo class, and the modernity typical of ZAKU keeps you going without getting tired of drinking.
Repeat Score: 2.0
Brand name] Koubai Shun - My son's challenge Part2
Sake Brewer] Kosaka Shuzo Co.
Kind of sake】Junmai Ginjo
Rice] 100% Dewanosato (Yamagata Prefecture)
Polishing ratio] 60
Alcohol content】16%.
Sake meter: +3
Acidity] 1.6
Yeast】Yamagata yeast 16-1
Sake Cup】Oinokuchi
Aroma] +1.5 (green apple, white peach, cooked rice)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Slightly short and sharp.
A slight rice sweetness remains.
Impression: Gentle, soft, mellow and dry.
The fragrance is well-balanced without being too much. The fruity aroma and the fullness derived from the rice are not overly assertive, making it highly versatile as a mid-meal sake.
It is a versatile sake that can be served cold or at room temperature.
Repeat Score] 2.0
Brand Name] Gakki Masamune Bessen Namazume
Sake Brewer] Oki Daikichi Honten (Yabuki-cho, Nishi-Shirakawa-gun, Fukushima Prefecture)
Kind of Sake】Special Honjozo (Nama-zume)
Rice] Koji rice: Domestic rice, Kake rice: Domestic rice (details unknown)
Rice polishing ratio] 60
Alcohol content】16%.
Sake Cup】Oinokuchi
Aroma】+2.5（green apple, muscatel, pear, and rum)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acidity: 2.5 (malic acid and citric acid complex, refreshing)
Sweetness: 1.5
Umami: 1.0
Bitterness: 1.5
Lingering: Clear, fruit acidity disappears pleasantly
Impression
A fresh and light modern honjozo.
The freshness of the fresh-fermentation process and the gorgeous aroma of yeast are both present, and the perfection is so surprising that one might say, "This is a special bottle! The flavor is extremely light, but the aroma is pleasant. The taste is extremely light, but the aroma plays a leading role in the design of the sake. The aroma of green apples to rumney is clear, and the moment you smell it, you will think, "Isn't this a Musical Instrument Masamune? The identity of the sake shines through, making people think that it is a Musical Instrument Masamune.
It is a bottle that positively utilizes the effect of the alkaloids, and has both aroma and sharpness, and its sense of balance expressed as "lightness" rather than thinness of sake quality is truly genius-type.
Repeat Score] 2.5 (A good choice for lovers of aroma-based sakes. (A perfect wine for those who love aroma-based sake.)
Misuzu special junmai, unfiltered raw sake, Miyamanishiki
Sake Brewer] Misuzu Shuzo Co.
Kind of sake] Special Junmai (unfiltered unpasteurized sake)
Rice used: 100% Miyamanishiki
Rice polishing ratio] 55
Alcohol content】17度
Sake meter] +3
Sake cup】Inoguchi
Aroma】+1.5（Aroma of apple, pineapple and sake lees)
Appearance】Crystal
Taste]
Body: 2.0 (Thickness of sake)
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Youthful fullness typical of nama-shu, with an umami finish that includes a slight alcohol stimulation.
Impression] Juicy, mellow, light and dry.
This place seems to call itself "Misuzu" only for summer sake.
The aroma is mild, but it has a wide range of fruit aromas typical of unfiltered, unpasteurized sake. The taste is moderately balanced and voluminous, but it still has the "transparency" and "softness" typical of 55% polished rice x Miyamanishiki.
Repeat Score] 2.0
Suminoe Junmai Ginjyo Nakadare
Sake Brewer] Suminoe Shuzo Co.
Type of Sake] Junmai Ginjo-shu (Nakakumi)
Rice] Domestic rice, rice malted rice (Polishing ratio 50%)
Alcohol content】16度
Sake Cup】Inoguchi
Aroma】+1.5（green apple, muscat, white peach)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acidity: 2.0, mainly malic acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Medium. Transparent and mineral, but also slightly juicy and umami.
Impression: Light, slightly mellow, balanced type.
Nakadare" is the middle part of the pressing process, and is said to be the part with the least amount of impurities and the most stable and well-balanced aroma.
The aroma is moderate, but has a beautiful fruity ginjo aroma. The taste is also light, with each parameter restrained, but it also has a moderate sugar content and a mellow flavor.
It is a Miyagi Prefecture-style sake that you will never get tired of drinking.
Repeat Score] 2.5
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
