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Isojiman中取り純米大吟醸35 2021年ビンテージ
Ryota
It has a crisp, clean taste with a honey-like umami flavor.
Toast at the G8 Hokkaido Toyako Summit
Japanese>English
Kamonishiki播州山田錦 純米大吟醸
Ryota
Brewed with 50% polished Yamada-Nishiki rice, the bright acidity and freshness of freshly squeezed, rich, elegant, slightly sweet soft flavor is anyway habitually and well layered. Very good as a food sake, honestly delicious!
Japanese>English
Ryota
Autumn limited edition sake.
It is fresh and has a nice aroma.
Japanese>English
Ryota
very dry (esp. in wine-making)
Super dry ginjo made from Yamadaho, the mother of Yamada-Nishiki, a rice suitable for sake brewing.
Bakuren" refers to the woman on the label,
Bakuren" means "a woman who does not listen to her parents and does as she pleases.
Short review by the chief appraiser of the Sendai Bureau at the end of drinking
The evaluation was: "Gin-ko (beautiful), good balance of aroma and taste". The first time it was drunk, the chief appraiser of the Sendai bureau gave it a short review.
The sharpness after swallowing is outstanding.
Japanese>English
Ryota
辛口酸味
Ryota
Slightly fragrant ginjo aroma, beautiful acidity and smooth, smooth mouthfeel bring out a refreshing flavor with a refreshing aftertaste.
Japanese>English
Ryota
Oragami, which is not fire-aged after pressing, is the ultimate food sake.
Fresh taste reminiscent of green apples, with a pleasant acidity that lingers and disappears nicely.
Japanese>English
Ryota
Sake Competition 2024 Gold Winner 🍶.
The ultimate food sake!
The aroma is reminiscent of melon and banana, and the finish is crisp with a refreshing citrus-like acidity. The use of flat polished rice gives it a crisp aftertaste.
Japanese>English
Ryota
It's not easy to find.
You can enjoy fine bubbles that rise smoothly and clear and transparent liquid color.
I wonder if it also has a sweet ...... refreshing fruit scent like muscat. ...... (gobsmacked). More sharp and dry than I expected. But there's also sweetness, acidity, and just a hint of bitterness in the distance. Complex, layered flavor.
Japanese>English
Kamonishiki亀の尾 荷札酒 純米大吟醸
Ryota
Kame-no-o" has a dry finish among the packaged sake. It melts softly, long and cleanly, and the energy of the unbred rice can be felt in the complex flavor and minerality.
Japanese>English
Ryota
Image of ripe fruit at the time of autumn leaves
Slightly acidic (freshly opened), then juicy with a mild umami like an autumn sake.
Light, but with depth and complexity.
It still has the crispness typical of Sentori.
Delicious!
Japanese>English
Ryota
I didn't know you could drink it in the lounge. This limited edition sake is made from rice polished to 55% Gohyakumangoku, brewed with Association No. 10 yeast, and then fire-aged in the bottle. It has a rice-derived aroma with a slight acidity followed by a mild sweetness, a gentle and refreshing white grape-like sweetness, and a round taste,
Japanese>English
Ryota
Freshly squeezed aroma and deep taste of sake yeast
Japanese>English
Ryota
This special junmai sake uses "Nagoriyuki," a Uruchi rice suited to the cold climate of Niigata Prefecture, as the base rice. The koji rice is "Omachi" rice polished to 55%.
The number of rice planted in Tokamachi, Niigata Prefecture, has been reduced so much that it is now called "phantom rice. This special junmai sake uses such a fantastic rice from Tokamachi, Niigata Prefecture, instead of "Koshiibuki," which is usually used for the kake rice, and has been stored at low temperature for about six months.
The sake is brewed with locally grown rice in Yamama, and is named "Yamama" only for the sake that is unfiltered and unfiltered, in order to realize the "ultimate taste" that the brewer, Yoshinori Takeda, seeks.
Japanese>English
Ryota
The elegant and delicate aroma, fine acidity, and freshness of direct pumping are the result of being made by a female master brewer.
A gorgeous aroma with a hint of fragrance and a gentle mouthfeel.
Japanese>English