Fusano KankikuOCEAN99 星海 Starlight Sea
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Good meal in progress.
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Nama-sake is not heated and must be kept refrigerated to preserve its fresh flavor.
It is a limited edition sake, sold only in Yayoi and only during certain seasons and times of the year.
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It's a good food wine.
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It has been a long time since I have had the pleasure of drinking Kamikawa Taisetsu from Hokkaido, and it is refreshing, reminiscent of pears and green apples. The umami of the rice spreads gently, and the structure is firm yet reserved.
The finish is cool and crisp, with a sense of transparency from the melting snow.
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The aroma is a mixture of fruity and creamy, soft and smooth. The sweetness and umami of the rice remain firmly in place, and the taste is full-bodied.
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A gem with a high aroma and deep flavor characteristic of junmai ginjo-shu. Even in the midst of its neat and dry taste, Tsukitsukatsura's unique and sparkling personality shines through. It is said to be used in starred restaurants in France and New York, as well as on Lufthansa Airlines flights.
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Junmai Daiginjyo, squeezed in spring, is left to mature slowly over the summer, resulting in a mellow flavor with a harmonious harmony of aromas and flavors. The gentle aftertaste complements the rich, flavorful foods of autumn.
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Shoku酔いどれイチゴ槽搾り生
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This fruity sake is made with Echigohime strawberries grown in Niigata Prefecture.
The sweet and sour aroma and lush fruitiness of strawberries fill the mouth with a fresh and pure flavor that only unfiltered, unpasteurized sake can provide.
With an alcohol content of only 14%, this sake is light and easy to enjoy like a dessert.
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ShokuHopped 醉いどれメロン
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Ajiwai Melon and Koshihikari rice produced in Ooamishirasato, Chiba Prefecture, are used to fuse the melon aroma with the flavor of hops.
It has a refreshing melon aroma and hop flavor, and is slightly sweet on the palate, accented with a hint of bitterness.
It is a "Craft SAKE" with a crafty feel, and is characterized by its slightly cloudy quality, which is achieved by tank pressing.
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TakachiyoE-TYPE 始 Good to Evil
ハム
E-TYPE" is one of the new Takachiyo series and is characterized by its low alcohol content and rich fruity aroma.
When the bottle is opened, the soft fruity aroma spreads, and the palate is filled with refreshing citrus acidity and gentle sweetness. The lingering finish is gentle and pleasant.
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Fusano KankikuBLUE SAPPHIRE
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Yamadanishiki" and "Gohyakumangoku" from Chiba Prefecture are used, and the rice is polished to 50%. The alcohol content is 14%.
It has a gorgeous aroma of ripe fruit and a delicate yet refreshing taste of rice.
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ORIGARUMI: Unadjusted raw sake.
Summer only! Juicy melon sensation.
Refreshing slight effervescence and sweet umami taste
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This very valuable sake is a special daiginjo brewed in H27BY (2015) and aged in ice at -2°C for a long time.
The harmony of freshness and gravity created by 8 years of ice aging. The fruity aroma of this bottle has a complex and mellow aftertaste reminiscent of cacao and nuts.
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Fresh flavor, well-balanced sweetness.
It's also interesting that the rice flavor also comes from deep within.
The sweetness increases when the sake is cooled down quickly, so I enjoyed the change in flavor from room temperature to cold sake.
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It has a slight sweetness with a clean finish. It has a clear, light taste with the umami of rice.
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It is dry and crisp. It is sharp when served chilled, and the softness of the rice spreads when served at room temperature.
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Winner of the "Highest Gold Award" at the Taste in a Wineglass Sake Awards
Slightly strong 17% alcohol by volume
Fruity aroma that spreads in a glass of wine, juicy and reminiscent of apples and white peaches 🍎🍑.
A "small pleasure" that gently accompanies everyday life with a refreshing aftertaste
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Elegant, delicate, rich sake. The 35% polished rice ratio maximizes the sweetness and clarity of the rice core, making it delicious.
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The aroma of lactic acidity and rice flavor, typical of Yamahai, rises to the surface. It also has a freshness of the raw sake, which spreads in the mouth with a thump.
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