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Easy-drinking Junmai-shu 300ml
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Daimine is delicious! If it were 200 yen cheaper, I'd probably drink more of it.
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This sake has a flavorful taste with a balance of umami, sweetness, and acidity while keeping the alcohol concentration low. In the mouth, it has a freshness and gentle sweetness reminiscent of pears, and a light acidity.
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Toyo Bijin Jundo Ichizu Hashu Honor
Toyo Bijin Jundo Ichizu Hashu Homare. It is a sake brewed with the utmost care and passion by the brewer. Hashu Homare is a sake rice bred by the Takagi Sake Brewery in Yamagata Prefecture, and has a characteristic of easily expressing the flavor of the rice. In addition to Toyo Bijin's gorgeous, fruity flavor, this sake offers the best rice flavor in the brewery's lineup. It is cosy.
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Junmai Daiginjo Mild Nigori Unfiltered Nama Sake
Slightly effervescent and fizzy
Luxurious rice juice.
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Kitanokatsu de Hamezura Junmai Sake, 100% Hokkaido rice Ginpu
Sake with the taste of rice
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This daiginjo-shu is made from 100% Hokkaido sake rice polished to 40% and carefully brewed over time. This sake is soft on the palate and has a pleasant, elegant aftertaste with no cloying taste.
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From the fresh mouthfeel, the beautiful umami of Yamadanishiki. The lingering taste is slightly dry and crisp. Recommended to drink with and while eating a meal.
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Noto Peninsula Earthquake Reconstruction Support Sake "Toh!Hoku!Let's Go! Yoshitomo Nara x ARABAKI x Hakurakusei".
The taste has a beautiful acidity and fine sweetness reminiscent of pears, with a refreshing clarity and yet dignified presence.
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This year, we have once again focused on the balance of light acidity and flavor, and have created a refreshing taste that you will want to drink even on days beyond the summer days.
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Raw material rice Yamadanishiki (Non-standard rice)
Rice polishing ratio 85
Alcohol content 13%.
Sake degree -14
Acidity 2.3
Amino acidity
Yeast No. 28 (high malic acid producing multi-acid yeast)
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Made with white malted rice, it has a citric acidic, refreshing and clean taste. The fine bubbles make it even more refreshing!
Indian curry tabe.
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This sake was created by letting the Beatles' famous song "Michelle" play. With 9% alcohol by volume, it has a light, refreshing and fruity taste, just like wine.
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JA Taisetsu is located in Higashitakasu and Takasu-cho, Asahikawa City, and has long been known as one of the best rice-growing areas in Hokkaido, thanks to the water flowing from the Ishikari River, which originates in the Daisetsuzan Mountain Range, and the fertile land. It is named "Hakaiku" with a wish that things will go smoothly by drinking locally brewed sake made from "Kitashizuku," rice suitable for sake brewing, which is grown "taisetsu" in this land.
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The "Masanochi" series, which has won a gold medal at the "SAKE COMPETITION," a sake competition held exclusively for commercially available sake, is made from different rice varieties! This time it is the "Okayama Omachi" version, which is released only once a year.
This time it is the "Okayama Omachi" version, which is released only once a year. It has a slightly dry taste with an acidity reminiscent of melon and grapes. A smooth and mellow "Omachi" expressed in Toji Uchiyama's style. It is a rare version that is sold only at a limited number of distributors due to the limited production.
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The first "Yamada" from the Ashibetsu "Kato" farm was brewed by the "Kobayashi" Sake Brewery.
Because it is a new sake, it first has a bitter taste and a crisp texture on the tongue, followed by a thick flavor that spreads in the mouth and finishes with a moderate sweetness.
It has a sharp but rich and clear flavor.
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The last of July ends with a dry sake
My favorite Chiyomusubi Konaki Junmai, this time a dry Yamadanishiki. I guess it is the opposite of Kawanakajima Genmai.
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When opened, it is fresh and piquant, slightly effervescent, with a moderate bouquet.
Tokujun Yamada is a clean and refreshing version of Genshu Mai. It is best served at room temperature in a glass of wine.
The balance of sweetness, umami, and acidity is excellent. It finishes with a slight bitterness characteristic of Genmai, and has a clear aftertaste.
As the day goes by, the impression is that the rich umami gradually increases. The gradation of flavors can be enjoyed and is recommended for women.
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Happy Taro Brewery is the only one of the Craft Sake Breweries that specializes in doburoku. It is also active as a miso and koji maker, and its unique koji making process, a hybrid of sake and koji, is a draw.
Shiga Prefecture, where the Happy Taro Brewery is located, is a region with a unique fermentation culture centered around Lake Biwa. Focusing on the fermentation of narezushi, a representative of Shiga's fermentation culture, we took on the challenge of making doburoku, a doburoku that utilizes lactic acid bacteria derived from narezushi.
The first step is to make a lactobacillus-derived sake. After the lactobacillus is first infused, yeast No. 601 and No. 701 are added, just as in the case of a sake mother.
The strong koji molding process in the Happy Taro Brewery style brings out the flavor of "Omachi" rice from Nemoto Organic Farm in Minamisoma, while IDAHO7, SIMCOE, and CHINOOK are blended and dry-hopped.
The fermentation of microorganisms brings out a nostalgic and seductive aroma, with flavors of peach and apricot. The taste is finished with a unique, bouncy acidity produced by lactic acid bacteria and the umami of rice. It also features the smooth mouthfeel of doburoku and a slight bubbly sensation derived from fermentation.
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Strawberry Label is a combination of Iwate Gin-Otoko and
Iwate yeast Giovanni,
The label is brewed with a combination of Iwate Gin-Otome and Iwate yeast Giovanni. It is a sake that spreads the joy of a gentle and relaxing intoxication.
The light, sweet aroma spreads gently,
The sake has a light sweet aroma that spreads gently, a strong umami of rice, a refreshing acidity, and a sharp, clean taste,
The taste is clean and crisp.
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