西岡 俊輔
A zodiac bottle of Hidakami. Slightly ginjo aroma at the top. Slightly ginjo aroma at the top, with a spread of rice notes in the middle and a strong acidity that cuts through quickly.
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西岡 俊輔
The top is slightly gassy, with a melon-like mouthfeel that makes you think it is a ginjo. From the middle, you can feel the roundness, sweetness and flavor of the rice, and the last part dissipates without tartness. Simply wonderful!
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西岡 俊輔
Yamagata Masamune: Dry Junmai following Inazo. The moment it enters the mouth, it has overwhelming acidity and gassiness. It reminds me of Flax Cat. It is completely different from the so-called dry traditional style. It has a sharpness, but the aroma in the mouth is quite fruity.
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西岡 俊輔
Yamagata Masamune's standard product brewed with sake rice from the brewery's own rice paddies. It stands out for its juiciness on the palate. The ginjo aroma is not very strong in the upper titling, but the in-mouth aroma is amazing, like when you bite into a piece of fruit!
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西岡 俊輔
9
A gorgeous, fresh, even ripe, strawberry-like aroma that you can smell the moment you put your nose close to it. Slightly gassy. The alcohol is a bit strong at 17 degrees, but it is still great.
Japanese>English
西岡 俊輔
It is dry and refreshing, with a delicious 70% rice flavor, but without any cloying taste. I thought it was a draft sake. No wonder it is so refreshing.
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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.
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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.
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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.
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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?
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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.
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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.
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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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