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AramasaNo.6 X-type
Ryota
Transparency, elegance, delicate and gentle taste, and gentle ginjo aroma unique to No. 6 yeast.
Japanese>English
Ryota
Mild and sweet on the palate
Japanese>English
Ryota
Last time I bought Kami no Ho, so this time I bought Aizan from Hyogo Prefecture.
The sweetness and acidity are well balanced. After the fruity and gorgeous aroma, the elegant sweetness of rice typical of Aiyama is strongly felt. It has a clear and soft mouthfeel. It also has a nice sharpness.
Japanese>English
YokoyamaSilver 超辛7
Ryota
It is made with No. 7 yeast and has a sake strength of +7, which makes it super-hot 7!
The sake is fermented slowly at a low temperature to preserve the umami and sweetness in the spiciness.
Japanese>English
Ryota
A summer-only sake made with Daisen-Nishiki polished to 50% Daiginjo-grade and using Daiginjo-grade yeast. Although it is a fire-aged sake, it has a fresh mouthfeel with residual carbon dioxide gas, sweetness, and spiciness from the gas.
The five flavors develop smoothly in the mouth, and the umami spreads softly with a smooth finish.
The second half of the bottle is smooth and crisp, leaving an overall light impression, as if it were made for the summer season.
Japanese>English
Ryota
Seasonal release
80% polished Aiyama rice is used. Brewed with low polishing, which is Kaze no Mori's specialty.
Refreshing sweetness like beautifully drifting muscat. The palate is filled with a gassy, dense sweetness and umami that only Kaze no Mori can produce.
Japanese>English
Ryota
A small amount of each year's "Isobiman Nakadori Junmai Daiginjo 35" is selected and slowly matured in cold storage. The brewer himself selects the best quality sake of the year from among the annual matured sake and names it "Adagio". However, if the brewery determines that the sake has not matured to a level suitable for Adagio, it will not be shipped that year.
Muscat aroma with green apple in the back. A cool, refreshing alcohol taste. Fresh sweetness with a hint of acidity. Bittersweet aftertaste.
Japanese>English
IsojimanNobilmente
Ryota
I can't tell if it's arsed or not.
Nobilmente is a musical term for "noble, elegant, and graceful. This premium product follows "Isobiman Nakadori Junmai Daiginjyo 35 Vintage" and "Isobiman Nakadori Junmai Daiginjyo 35 Adagio. The terms "ginjo" and "daiginjo" are now commonly used to describe sake, but in fact, they have only been used in the last 10 or 15 years. Back in 1983, more than 30 years ago, the term "daiginjo" was almost unknown, but Isoban Shuzo began commercializing daiginjos.
Yamada-Nishiki from Tojo Akitsu, a special A district of rice production in Hyogo Prefecture, was refined to 28%, and 100% of both koji rice and kake rice were lavishly used. After about 50 days of careful cultivation, the unrefined sake is packed in sake bags and pressed slowly without any extra pressure. One hour before the top vatting, 65 liters of pure alcohol is added to 1 ton of sake rice. This process draws out the aromatic components latent in the koji, resulting in a more fruity and transparent finish.
Japanese>English
Juyondai中取り播州愛山 上諸白
Ryota
It is called "Nakadori" because it collects the best drops with the best balance of aroma and flavor at the time of tanking, and is a lustrous sake that allows you to fully enjoy the power and flavor of the sake rice. Aiyama is a sake rice produced in Hyogo Prefecture. It has a strong, voluptuous flavor with a smooth texture and a deep taste with a delicate sweetness and umami spreading through it. The sharpness is relatively good.
While there are sake with various flavors such as acidity and fruity, I felt a pure and strong umami. It was too delicious.
Japanese>English
Ryota
2016, I believe.
Fruitiness with clean acidity.
Japanese>English
Ryota
Illustration of the Akagizaka slope leading to the store and the sketch of the proprietor
Slightly effervescent light nigori
Japanese>English
Ryota
Slightly effervescent, opening note ⚠️ mild and sweet aroma. It is fresh and gassy even though it is fire-aged. At the same time, the translucent sweetness spreads gradually, with a relatively sharp finish that quickly fades away with the acidity. As usual, it is easy to drink. However, once opened, the acidity disappears rather quickly, giving it a different flavor.
Japanese>English