Lychee and white grape aromas can be detected.
Juicy grapefruit and lychee sweet and sour.
The lingering taste is sweet and bittersweet like Japanese pear, making it a good food wine.
Asterisk, sake rice is made from the local Yamagata original brand "Dewanosato". The palate is light and refreshing. The aftertaste that disappears quickly is surprisingly easy to drink and I ended up drinking too much. 😅😅😅😅
This is my first day day.
We had a set of drinks to compare.
The famous Hinode Matsumoto's sake is brewed with Banshu Yamadanishiki and Fushimi water, and is truly a crystallization of Kyoto's climate.
Beautiful citrusy acidity.
Soft umami with just the right amount of sweetness,
Delicious 🤤.
Drinking in Taiwan is still expensive, though,
I had something to celebrate that day,
I opened the bottle.
As expected of Niimasa.
It is a bottle of sake made with a light nigori (a light cloudy color) and second fermentation in the bottle.
It is characterized by fresh sweetness and soft acidity with a hint of pear, and has a mild flavor and aroma of rice.
The manager had a hard time taming this rampaging frog, but we were able to drink it swishily in just 20 minutes. 🤣
This sake was made by that brewer who said, "We want to make delicious sake that only we can make with local edible rice.
It is a lightly cloudy sparkling sake inspired by a cloudy sky.
It has a sweet and sour taste that is becoming a characteristic of Shirakikyu.
It is a very easy-to-drink sake with a sweet and sour taste that is becoming a characteristic of "Shirakiku".
The cute label design is available at ☂️,
The Tango region is known for its "uranashi," or sudden changes in the weather, which means "don't forget your umbrella even if you forget your lunch box.
It means "Don't forget your umbrella even if you forget your lunch box.
I drank a bottle of it right away, remembering how I was stuck in Kameoka city in Kyoto prefecture all night long due to heavy snowfall during a family vacation 2 years ago. 😅
Junmai Unfiltered Nama-zake
Made with local Maizuru Gohyakumangoku rice and fermented at a low temperature comparable to that of Daiginjo.
It has a soft mouthfeel with a hint of banana and a clean aftertaste.
Junmai Daiginjo-shu brewed with Nikko no Goshinsui. A very fresh bottle with plenty of gas.
The slight effervescence is perfect for aperitifs and light meals.
It is sweet and refreshing, with a light sweetness and a light bitterness after swallowing.
Junmai Ginjo Tamagawa Nama-no-Mazake
As part of the sustainable local SDGs, four farmers and four sake breweries in Hyogo Prefecture have been working together to produce a new type of sake called "Meguru," which is based on the concept of "drinking and making the resources of the region available. In order to expand the "biogas" business, which utilizes organic waste from daily "eating" activities as local energy (locally produced energy), "digested liquid", a byproduct of biogas, is used as an organic fertilizer to grow Yamada-Nishiki sake rice without using chemical fertilizers and herbicides. The four breweries that support the significance of this project will sell junmai sake made with this special rice.
The sake has a full-bodied, yet crisp taste.
It is a dream of Hiten no Yume, which we drank in a drinking contest.
This sake is made from Akita's own sake rice, the local Akita Sake Komachi.
It has an elegant taste with a nice sharpness, and is great to drink on its own or with a meal.
Slightly sweet and refreshing. It has a mild aroma and a slightly carbonated taste. It is a sparkling sake made by secondary fermentation in the bottle without gas filling.
Hanaboe Mizuhashi Mizu-Hashimoto x Mizuhashi Junmai Nigori Nama-zake
Mizumoto sake is brewed using mizu-moto sake instead of the traditional technique of brewing water,
This sake is brewed with the concept of Kijo sake.
It has a sweet and sour taste, a tropical fruit-like aroma, and a flavor that is only possible because it is made with mizumoto.
It is very, very delicious 😋.
Lab ONE Junmai Ginjo
Made with Kyokai No. 1 yeast, used since the Taisho era, and new Akita rice. It has a gorgeous aroma of grapes and melon, and is a little sweet but also a little sour.
The first sake of 27BY is "Super Active Sake".
Yeast No. 77 is used, and Omachi from Akaban is used. It has an explosive shwashiness, and the unrefined sake is bottled without straining. The level of activity is intense.
Delicious sourness and sweetness in good balance,
I love doburoku❤.