ジョナジョナ
Sake made from 100% local Yamada-Nishiki.
Chilled.
Refreshing aroma with a strong sense of rice. It has a slightly savory sweetness and a strong grain flavor that spreads gradually.
It is easy to match with strong dishes.
Japanese>English
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ジョナジョナ
Classic label sake. It's undeniably out of season, but that's okay.
At room temperature.
The aroma is sweet and sour with a hint of banana. Smooth and tasty, it is suitable for evening drinking. If you warm it up, the yogurt-like aroma and flavor will increase, but it will still be mild enough not to mask the flavor of the food.
It is not likely to be missed even if you drink it anyway.
Japanese>English
ジョナジョナ
Another brand of Sasaichi, DAN.
The aroma is like a combination of crisp pineapple and a hint of banana. The taste is dry but has a strong presence due to its carbonation, refreshing acidity, and crisp flavor.
The aftertaste is sharp and goes well with food. It is even better with deep-fried and soaked eggplant that has been cooled overnight.
Japanese>English
ジョナジョナ
The rice of the fourth stage is (aimed at?) Sake that has been over-prepared.
It has a dry, banana-like aroma. Despite the aroma, it has a very rich and moist sweetness, and I think it would be good over shaved ice. If you roll it around in your mouth, you can enjoy its robust flavor, and if you let it air dry, you can enjoy its mellow acidity.
It has a robust flavor, but it is also delicious with food.
Japanese>English
ジョナジョナ
It is a Yamahai sake mother sake, and there are apparently only about 300 bottles of it, making it a very limited edition.
It has an alcohol content of 9%, a sake degree of -81, an acidity of 11.6, and an amino acidity of 2.6, which are eye-watering figures, and may be the highest acidity ever found in a sake. Yaah! (Purchase)
Sweet and sour aroma that is refreshing and slightly lingering. Solid carbonation fizz, sweetness similar to amazake, and a mellow acidity that seems to take over everything. The taste is full-bodied, with the intensity of lemon and the depth of Yamahai. And everything is rich.
This is the blessing of Tanno. I am glad I got it.
Japanese>English
ジョナジョナ
Hanaboe is fermented (fully matured) to nearly 21% alcohol by volume, which is close to the limit. Although it is supposed to be kept chilled, it can be kept at room temperature and is very powerful.
Chilled.
The aroma is fresh and has a yogurt-like core. It starts with a watery mouthfeel, and its characteristic acidity, which ranges from crisp to thick, fills the mouth with a lively flavor.
The lingering acidity is also present, giving the impression of dryness with little sweetness.
It is said to be good warmed or on the rocks, so we would like to try it in a variety of ways.
Japanese>English
ジョナジョナ
A melon-flavored natural sake from Niida; I thought the 3.33 was the acidity, but was told it came from the three-stage brewing plus a modest 0.33 for the fourth stage.
Refreshing melon aroma. The slightly lighter sweetness and juicy sourness spreading in a jiffy are perfect for summer. It has a clean aftertaste and is both satisfying and easy to drink.
Once again, I am amazed at the variety of fruit flavors that can be produced with sake.
Japanese>English
ジョナジョナ
Dry sake made with Maikaze, a Gunma sake rice from the same brewery that makes Nagareki.
There is not much aroma. It has a slightly sweet mouthfeel, with a clean acidity and umami as its main flavors. Combined with an astringent aftertaste, it is like a dry cider without carbonation.
It is fun to pair it with strong dishes, as it seems to reset your taste buds.
Japanese>English
ジョナジョナ
This sake is read as "YANMA" in the mountains. The label is on the back, so you can't read it at all. There is no tag on the label, but the sake is packed directly in the bottle.
It has a fresh and crisp aroma, a juicy sweet and sour taste that is not too strong, and a certain umami flavor. The flavor is easy to pair with food, and when it returns to room temperature, the sweetness comes out, which is also nice.
Japanese>English
ジョナジョナ
The beautiful color derived from the red yeast is preserved without cloudiness using a unique method.
Chilled.
Sweet and sour aroma. It tastes like strawberry sake with the combination of carbonation and rich, mild sweet and sourness. It also has the flavor of koji and can be served with stewed hijiki.
I like it better when it is cooled down.
For special occasions and when you want to make it special.
Japanese>English
ジョナジョナ
This sake has many attributes: it is brewed with snow water, 90% polished rice, four-stage glutinous rice brewing, and once-bottled fire-refining. The label on the back is also amazing.
Yami" means "wild taste" and has nothing to do with anything sinister.
Chilled.
Rich banana aroma. The rich, mellow sweetness that is uncharacteristic of Niigata surges in, and the complex flavors of sourness and umami drag the sweetness along with them. The subtle bitterness is a nice accent, to Yami's credit.
I'm going to drink it while watching the snow.
Japanese>English
ジョナジョナ
From the Tone Nishiki brewery, the second in the dancing series, "Dancer". Low-alcoholic sake with a high koji ratio.
Chilled.
Aromatic or rather sweet aroma with a somewhat mucky atmosphere that reaches deep into the head. It has a complex flavor with a mild, firm sweetness and a grain-like hardness. The acidity gives a clear flavor profile, and there is enough umami to give a satisfying but not lingering sharpness.
This may be a flavor I have never tasted before.
Japanese>English
ジョナジョナ
Sake to enjoy the unexpected finish that only additive-free sake can provide.
I chilled it.
Refreshing aroma with a hint of vinegar. The light sweetness is followed by an intense and full-bodied acidity. The not-too-heavy mouthfeel and refreshing aftertaste make it a good match with food. Today I served it with horse mackerel sashimi.
While drinking it, I felt like the rainy season was over.
Japanese>English
ジョナジョナ
The brand name reads "Dokan" and is made at the "Fuji" brewery.
Jumizu-shikkomi is a late Edo period method of making sake with less water than usual.
It has an aroma of apples and refreshing bananas. Sip a little and you will be hit with a thick, thick sweetness, a rich acidity that pushes up the sweetness, and a gradually resonating umami that leaves a moist aftertaste.
I found a good sake.
Japanese>English
ジョナジョナ
I picked it up casually, but expectations were high because it was 100% Aizan, yeast-free, unfiltered, and unpasteurized.
The aroma was fresh and mildly banana-like. The sweet and sour taste makes you feel a bit pungent. A lingering citrus-like acidity lingers in the mouth, and when it disappears, you want another sip. The "sake that makes you want to chase after it" on the back of the bottle is very clear.
The label looks like a folding screen, but the sake has a modern taste.
Japanese>English
ジョナジョナ
Collage Junmai Ginjo, once fired.
The elegant sweet aroma spreads softly. It is quiet on the palate, but after a pause, a core of fresh sweetness and rich acidity appear. Although the rice is 50% polished, there is enough umami to make it a solid sake.
The gloom of the end of a vacation fades away with the lingering aftertaste...nothing convenient, but a good time is had by all.
Japanese>English
ジョナジョナ
Sake made with in-house yeast and Yamada Nishiki, which has been revived for the first time in 20 years. The label is cute.
The aroma is light and sweet. The taste is sweet and sour like a fresh apple with a slight astringent aftertaste.
Perfect for hot and humid days.
Japanese>English
ジョナジョナ
Sake made from Yamada-Nishiki grown with considerable care.
Aroma with a sense of mellowness. Slight sweetness with a sense of maturity and grain flavor. It has a full-bodied flavor, but is crisp and not cloying.
It is the type of sake that makes food taste good.
Japanese>English
ジョナジョナ
Sake made from Koshihikari rice, 90% polished rice, and once-fired.
I chilled it.
Slightly grain-like sweet and sour aroma. It has a moist sweetness and rich acidity, with a juicy umami lingering in the aftertaste, creating a luxurious atmosphere.
It looks like it could be aged for a long time.
Japanese>English
ジョナジョナ
Read "Tabika". Attention to bottle-firing.
It has a melon-like aroma with the atmosphere of a pure sake. It has a refreshing mouthfeel with a well-balanced combination of mellow acidity and umami, and is very drinkable.
Delicious with food.
Japanese>English