kiyo
Drink it and you'll be lucky. ☺️
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Hiraizumi山廃純米 飛 にごりさけ
kiyo
From the label
The Maruhi series is brewed with multi-acidic yeast No. 77 and specializes in sweetness and acidity. The sixth and final sake in the series, "Nigori Sake," combines the bright acidity of grapefruit with the gentle sweetness of nigori, resulting in a light nigori sake with a very refreshing taste.
Grapefruit❗️ is exactly what it tasted like😄!
I love it 😍.
Japanese>English
kiyo
This is a bottle brewed by Houou Mita and Senkou in a team effort.
I love the beautiful acidity while still having the feeling of being a traditional sake yeast yeast yeast yeast 😍.
Here is from the label
Aikoku No. 3, an ancient variety grown in Tochigi Prefecture during the Taisho Era (1912-1926), has been revived in the modern age from a very small amount of seed rice in cooperation with Tochigi Agricultural High School, Oyama Kita Sakura High School, and the Tochigi Prefecture Agricultural Promotion Office. This "Agricultural Revival Project" preserves primary industry and agriculture by using it for traditional sake brewing. Unlike today's easy-to-handle sake brewing rice, the ancient "Aikoku" rice, a native variety, is full of natural energy and the power of the earth. Sengoku" and "Houou Mita" have revived Aikoku in the modern age by making full use of their respective brewing techniques.
Brewing method: Nama-moto, unfiltered unpasteurized sake, hi-ire, orikarami-gara-mi
Rice: 80% Aikoku No. 3, 20% Yamadanishiki
Rice polishing ratio: undisclosed
Sake degree
Acidity
Alcohol content/13%.
Japanese>English
ジェイ&ノビィ
Hi kiyo 😃
I have to drink this tag team 🤗.
Please try Mida's too 👋
Japanese>English
kiyo
Thanks for your comment, Jay & Nobby 😊.
We'd love to try Bida too 😋.
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HououbidenHOUOU BIDEN WINE CELL SPARKLING JUNMAI GINJO
kiyo
I love it so much😍.
Japanese>English
kiyo
Kinkaku, a native rice of Ishikawa Prefecture, is said to be the oldest ancestor of Koshihikari. This rice, grown without pesticides and chemical fertilizers, has a simple, pure sweetness and wild strength. It is brewed using the modern Yamahai method, a natural brewing method, to express the energy of nature as it is. We do not use any additives that are not required to be labeled, such as lactic acid or fermentation aids.
As the brewery says, it is full of naturalness and juiciness!
It's one I'd like to drink again 😆.
Japanese>English
BunrakuBunraku Reborn Snow Peral 純米吟醸 無濾過生原酒
kiyo
It seems that this bottle was created under the concept of "a sake with a sour taste like a lemon. "Â
I thought it was not only sour but also rich and flavorful😊.
Japanese>English
kiyo
It has the same secondary fermentation in the bottle as Champagne, with fine bubbles. ‼️
It may sound like a wine when written like this, but it is a sake, and it has the true flavor of a sake brewed from a traditional sake yeast.
Japanese>English
kiyo
From the website
Sentori Naturale Doblek" has
Cool and gentle aroma
Beautiful sweetness and
and sweetness from the secondary fermentation in the bottle
and a sense of gaseousness from the secondary fermentation in the bottle.
The taste is fresh and light.
It is fresh and light.
Organic Naturals
No additive yeast (brewer's yeast)
Wooden Oke Brewing, Namaoto Sake Mother
Ancient rice used (Kamenoo)
The rice is supposed to be unpolished.
Rice milling machines and rice suitable for sake brewing
did not exist in Japan.
The concept is to reproduce the sake brewing process of long ago.
The concept is to recreate the sake brewing process of long ago.
This is a nigorizake version of a supernatural sake.
This is a version of nigori sake.
Nigori Sake is brewed with natural yeast
Natural yeast, organic.
Domaine.
Terroir.
The concept behind SENKYO
Only the "Natur Series" has all of them condensed
Natur series is the only one that has all of these concepts.
This is a bottle in which you can feel the creator's commitment!
Japanese>English
Morishima山田錦 純米吟醸 瓶燗火入
kiyo
I love it💕
This is a wonderful bottle that is both rich and crisp.
The following is from Morishima Sake Brewery,
The seventh in the "Morishima" series is Yamadanishiki BLACK LABEL.
This is the start of the hi-iru sake.
It has a fresh and reserved ginjo aroma,
When you drink it, the umami flavor typical of Yamadanishiki spreads horizontally and quickly.
It has an excellent harmony of aroma and flavor, and is finished with a sense of lightness in the vertical direction.
The moderate acidity is pleasant, and the fullness of Yamadanishiki is also enjoyable.
15% unpasteurized sake. When the bottle is sealed, there is a feeling of gas.
Please keep it in the refrigerator.
Rice used: 100% Yamadanishiki
Rice polishing ratio ... 60
Alcohol content ... 15% (original)
Sake degree ... +2
Acidity ... 1.6
Japanese>English
Isojimanしぼりたて特別本醸造生酒原酒
Glorious Mt.Fuji森のくまさん 熊太郎 純米大吟釀 無濾過生原宿
Shinshu Kireiひとごこち 純米吟醸
kiyo
It doesn't need any explanation: ❗️
One of my favorite 😍😍😍.
Japanese>English
Kagamiyama純米大吟醸生酒 灼熱のパイナップル地元の、
kiyo
It's as full of pineapple as the funky label. ‼️
I thought this was one that even people who don't like sake could enjoy 😄.
Japanese>English
kiyo
I love ‼️😍
Japanese>English
kiyo
It has the complexity and richness of a sake that is typical of a sake made from a traditional yeast yeast yeast, but the mouthfeel is not heavy, and it seems to be made only from the good points of the yeast yeast yeast.
(I know there are different tastes of sake yeast yeast, so this is just my opinion😅)
I love the taste 😍.
This is seasonal but I would like to drink it again 😊.
Japanese>English