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Kawamori Shuzo, the last sake brewery in Oe-cho, Fukuchiyama City, Kyoto Prefecture, has been in business for over 300 years.
The alcohol content is slightly higher than 17 degrees, yet it has a soft and fruity taste.
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White grapes, green apple, slightly yogurt-like lactic acidity
Juicy sweetness at first with fine bubbles → Light acidity to tighten up the taste.
Thanks to the cloudy part, it is round and creamy but not heavy.
The alcohol content is low, and the aftertaste is refreshing and rummy.
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From the famous sake brewery Yokoyama, brewed on the remote island of Ikijima in Nagasaki Prefecture, comes the autumn sake "Junmai Ginjo SILVER Hiyoroshi". This sake is made from carefully selected, high-quality Yamada-Nishiki. It is carefully brewed in early spring and stored carefully in the brewery until autumn. It is a unique autumn bottle that is released after maturation.
The soft, fruity aroma wafts softly. It has a gentle and pleasant aroma.
The light, clean and well-rounded mouthfeel is quickly followed by a dense umami flavor that spreads quickly.
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The aroma is subdued, with a grain and nutty aroma.
It has a calmness rather than flamboyance, and goes well with food.
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The first time I drank was during the Corona disaster,
I was alone in a hotel room on a night of quiet isolation.
The moment I saw this label, memories of that time came flooding back.
The yeast strain "S.tokyo NRIC 0024" from Tokyo University of Agriculture is used.
Fruity and gorgeous ginjo aroma. Elegant fruity aroma of white peach and muscat, with a slightly pear-like aroma derived from S.tokyo yeast, light and delicious🤤.
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The aroma is mild, with a hint of rice sweetness.
The mouthfeel is soft and the light umami spreads gradually.
The aftertaste is clean and crisp.
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Soft and gentle aroma, with nuances of white flowers and pears.
A light aftertaste that quickly disappears in the mouth.
It is a perfect example of "Shokuchu Ginjo", with all the emphasis on gentleness.
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It is a refreshing wine that flows smoothly on the tongue and disappears crisply.
The aroma is subdued and refreshing, like green apples.
It is neither too sweet nor too spicy, a well-balanced demon.
The true value of this sake can only be appreciated when it is served cold, and it is truly a "transparent deliciousness.
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Sweet and sour fruitiness and a dignified finish.
A modern Sentori, a night when everyday life becomes a little more beautiful.
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Tropical and light. Fluffy like a cloud, you find yourself happily intoxicated.
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The umami of rice is a type of taste that gently follows behind.
It disappears with a "ssshhh..." sound. The bitterness is almost nonexistent.
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宮寒梅AUTUMN TIME
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Ripe pear, discreet nectariness
Soft sweetness at first
Mild acidity comes in later.
There is also a light bitterness, which is the depth of the season!
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Ogawa yeast from Ibaraki!
Discreet citrus and white grape-like aroma.
Goes well with oysters!
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Sleek, sharp, and transparent.
Modest but elegant. Refreshing fruit that is more green apple than melon.
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The nose is soft like apples and white peaches,
In the mouth, it has a smooth flavor and moderate acidity.
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Denshu百四拾 紅葉ラベル
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Hanasoi" is a variety of sake brewing rice developed by Aomori Prefecture from a cross between "Yamadanishiki" and "Hanabukiyuki".
This sake is a junmai ginjo made from 100% "Hanasoi" rice.
The 🍁 紅葉 label is a limited fall shipment.
It has a slightly more rounded flavor and a more subdued aroma than the regular Hyakushoku,
The aroma has a hint of Aomori-like fruitiness, such as apples and pears,
It is gentle on the palate, with a subtle acidity and umami lingering in the aftertaste.
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I had it with my bento on the train on the way back from a trip to Ito.
It is a bottle of Senkou's "Onkyo Chishin", a modern revival of a manufacturing method based on documents from the Edo period. SENKOKU
A mild and nostalgic aroma. It has a gentle, nostalgic aroma, with hints of cooked rice, dried fruits, and a hint of lactic acidity.
Soft and gentle on the palate, with the umami of rice spreading gradually.
The acidity is firm and the aftertaste is light and sharp.
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Ito Trip Record
By using deep water from Suruga Bay as the brewing water instead of the underground water from Mt. Fuji, the taste is mellow and mineral.
The modest but elegant aroma of rice spreads pleasantly.
When you taste this local sake with fish dishes at a small restaurant in Ito with a Showa-era atmosphere, you will feel strangely at ease,
It is a moment when your mind is mysteriously at ease. 🍶✨
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A very floral and gentle sake made with floral yeast.
Floral and light. It has a sweet aroma like cherry blossoms, white flowers, a little lychee, and muscat.
The mouthfeel is very soft, and the umami of the rice spreads gradually.
The acidity is mild, leaving a sweet and sour nuance. The roundness and freshness typical of flower yeast can be felt.
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There is a savory aroma derived from oak barrels.
The balance between acidity and umami is exquisite. It has the thickness of wine. The sharpness is gentle. The aftertaste is long and calm.
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