Light aroma and taste, different from the image of Kanazawa-ya Special Junmai. It is probably brewed for summer. It is quite light for a junmai sake. It is best drunk crisp and chilled on a hot day.
It has a mild koji aroma and is dry with a firm umami flavor and a slight sourness. It has a full-bodied flavor, so it may be a little refreshing if it is lukewarm. I think it goes very well with meals.
This is my first Garyubai.
This junmai ginjo super-harakuchi is a clean, Shizuoka-type clean type with a clear and robust aroma.
It is not the type that leaves a lingering aftertaste, but I find it easy to pair with meals.
I tried a packaged Tosatsuru Tsuru Pack Blue🟦, an evening drink from Kochi. It has a slight alcohol taste, but it is clear, light and dry. It is a bit alcoholic, but it has a clean, light, dry taste. Next time, I will try it with heated sake.
I heated it up to about 42°C. The alcohol content has been reduced to a moderate level, and the sake has evolved into a smooth and tasty food sake. It's quite good.
Kinshin is the original brand name of the Toshimaya Brewery, which brewed Yamori. It is made from 100% Hachitan-Nishiki and has the same specifications as Yamori. It has an elegant aroma and a deep, rich flavor that makes you groan with delight.
It makes you realize that there is good sake in Tokyo.
This is a delicious sake. It is a perfect match with a meal, and it complements the meal. It is a sake from Ishinomaki, but Suminoe is also a type of sake that goes well with food, so in a way, they may be similar. Another one of my favorites.
Dry Junmai sake made from 100% Hachitan-Nishiki. The aroma is subdued and the taste is refreshing. It is the type of sake that can be drunk as much as you like, and while it is dry, it has a strong umami flavor. It is a good sake for lukewarm drinking.
It has a strong taste of rice flavor typical of Itsuhashi. The fact that it is joule hi-ire gives it a fresher taste than regular junmai.
Itsuhashi is delicious.
It is delicious with a fresh koji aroma typical of nama-shu and the flavor of rice on top. Nama-zake is one of the seasonal traditions. It made me think of trying several other brands this year.
I drank Kikusen Special Junmai for the first time in years. As I expected, it is a beautiful sake with a well-developed umami flavor and a clean, refreshing taste. The special honjozo is excellent, but the special junmai is even more delicious and beautiful.
The power of the fermentation that had been going on in the bottle all along was so great that when the bottle was opened, the pon was as strong as champagne. The gaseous sensation is quite strong, which is typical of spring sake. Although it is orikara-mi, it is clear, dry, and easy to drink. The aroma is subdued.
This freshness of Haru-no-shu must be repeated. I will buy it again next year.
Purchased at Nakaku Honten, Fuchu City.
First time drinking Kibotsuru. Junmai sake made from 100% Yamadanishiki, which is out of standard. It is dry with a firm umami flavor. The aroma is mild, but the full-bodied flavor is excellent. This is a sake from Saga that I had never heard of before, but I think it is an excellent sake that is different from Nabeshima, Toichi, and Shichida. It seems that only a limited number of sake stores carry it, but it made me want to try a different spec again.
It is a clean, dry sake with a gentle taste and modest aroma typical of junmai sake. I like Kido as a Wakayama sake, but it seems a little drier than Kido. It is very easy to drink and has a good quality that one does not get tired of drinking.
It is a full-on sake feeling.
The aroma and lingering taste were almost irrelevant, and in my opinion, I would never buy it again. It was a disappointing Ishizuchi.
Two days after opening the bottle, I realized that this is the character of this sake. I drank it cold again tonight, but will try it warmed next time.
This daiginjo is made from 100% Yamada-Nishiki, and is al-soaked. It is easy to drink, although it has a light flavor due to the aluzo additives, and the aroma is modest for a daiginjo, but considering the price, this is a good thing.