西岡 俊輔
A gorgeous dry classic that has a gorgeous top-tier aroma and top fragrance, but fades quickly.
Great. Chilli is also strong at the top.
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西岡 俊輔
Preferred strength 9/10
The aroma is gentle, with a strong sense of gas and ginjo aroma, and the aftertaste is smooth and clean. The lightness of Gohyakumangoku without any peculiarities can be clearly seen.
It has a wonderful balance of floral and dryness.
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西岡 俊輔
Hanaboe's light nigori. It has a sour taste due to the absence of yeast, but it is not sour at all; the gentle taste of rice rounds out the sourness.
The gentle taste of rice rounds out the acidity. Nigori sake and sansho blade is the best pairing.
Japanese>English
西岡 俊輔
It has a strong rice flavor from the top, which continues until the end. Strong rice, a local sake rice from Tottori, is used. According to the website, it is difficult to open up the aroma when it is new sake, but it is recommended to mature it and drink it in the fall when it is hiyaoroshi.
Japanese>English
西岡 俊輔
It's good. It has a strong chili and acidity, and the aroma is relatively floral and upfront, but there is a roundness from the middle to the end that is typical of the fall season.
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西岡 俊輔
Shichida Junmai Hiyoroshi. The green-labeled Shichida had a strong acidity, but it is really soft and has no corners. It is not very polished, but it has a rather strong and gorgeous aroma in the mouth, a little strawberry-like esteriness, and a sense of maturity that still retains the flavor of the rice in excellent balance.
Japanese>English
西岡 俊輔
Taste level 8
The ginjo aroma of the top-tasting aroma is subdued, suggesting a clean aftertaste. It is true when you drink it. While there is an esteriness at the top, the rice spreads out in the middle, and the acidity that creates a sharp finish is the last. It is a perfect match for Nagano Purple!
Japanese>English
西岡 俊輔
7/10
A definite winner.
It has a wonderful balance between the fragrance of the upper part of the bottle, the aroma of the return, and the umami and sweetness of the rice, and has a mild mouthfeel and a long, swelling finish. It has a rounded mouthfeel with a full-bodied aftertaste.
Japanese>English
西岡 俊輔
Taste degree 10
This sake is a joint project of Otokoyama, Toko, Tatenogawa, and Yamagata Masamune.
There is almost no ginjo aroma. As soon as it enters the mouth, it has umami, a hint of sweetness, and a feeling of gas. The sharpness is also good and quite high.
Japanese>English
西岡 俊輔
Preferred degree 7/10
It has the crispness of a dry classic, but also has a gorgeous top. A bit of alcoholiness on the top though. Also a little lactonic?
Japanese>English
西岡 俊輔
Taste degree 9/10
This 100% Hiroshima sake is brewed with Hiroshima Ginjo yeast (13BY), a yeast that produces Hiroshima's original fruity aroma, and
This 100% Hiroshima sake is brewed with Hiroshima Momiji yeast, a cross between Hiroshima Ginjo yeast (13BY), which is also a Hiroshima original yeast with a gentle flavor and strong fermentation power, and Hiroshima No. 21 yeast. It has a fruity and gorgeous heady aroma, and is dry despite its fragrance.
Japanese>English
西岡 俊輔
Taste degree 9/10
A revived sake from Iki Island, Nagasaki, Japan; it was dormant from 1990 to 2017, but was revived in 2018. Slightly fruity and sweet, with a fullness from the top to the middle, and a soft, persistent finish that fades away quickly. It is one of my favorites among the recent ones.
Japanese>English
西岡 俊輔
A juicy junmai ginjo made from Yamada-Nishiki and Yume-Ichiken polished to 50%. Sweet and mellow.
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西岡 俊輔
At Mizunotori. Old wine.
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西岡 俊輔
At Mizunotori.
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西岡 俊輔
At Mizunotori.
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西岡 俊輔
At Mimizunotori.
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西岡 俊輔
At Mizunotori. Mixed with plum wine. Pairing is a herb salad with plum seeds.
Japanese>English
西岡 俊輔
At Mizunotori.
Japanese>English
西岡 俊輔
Taste degree 9/10
Sparkling rice wine. It tastes like wine, but with a strong rice flavor.
The sweetness of the rice aroma spreads with the carbonation, and the umami flavor remains a little while it fades away with the carbonation.
Japanese>English