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Kaze no Mori Yamadanishiki 807 Manakatori
It has a soft, gaseous taste with a little bit of sweetness and acidity.
It is an Innovative type.
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Sakasui Dawn 2024
Chiba Prefecture Fusakogane / 50% Kyokai 1801 yeast
This is the third time this year that sake made today can be drunk today.
Fresh and refreshing with just the right amount of acidity.
The sweetness and umami increase on the second day and it is the best!
Screw stopper type
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AKABU Amber
I couldn't buy it last year, so I managed to get it this year.
The aroma and sweetness is calm and citrusy acidity is light at 13% alc.
Alcohol content is 13%, so it's light and fat.
It's a poured type.
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Active Unblended Sake
It is very cloudy and has a high alcohol content of 20 degrees.
It's a little sweet, like an amazake with a little more alcohol.
I drank it at room temperature, but it would be good chilled.
It's surprisingly easy to drink on the rocks, I wish I had bought more.
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Junmai Daiginjo Tsubasa Nama Sake
The first impression is a clear and refreshing acidity, and the sweetness is gentle.
Utsunobu type
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Gagakuyo - DAY 1
1401 yeast used
Slightly light and refreshing, but with a gentle sweetness.
Natto type
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Strawberry Red Junmai Ginjo
White malted rice is used for the third stage
Standard, sweet and sour, easy to drink◯
Ouchi-no-type
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Denshogiku Yamadanishiki 50 Junmai Daiginjo
Orikagarami - Unfiltered Nama-shu
Fresh juicy acidity from the light gassiness, well-balanced sweetness is the best ◎Good work this year too!
UCHINOBE TYPE
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Junmai Ginjyo Code-N Nama-zume Nagaru
This is the first time for me to drink it, but it has a pleasantly elegant sweetness and a gorgeous, fresh flavor.
Utsunobu type
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ALPHA 5
Created under the theme of exploring heated SAKE
A very special brewing method called "Kijo-shu" using Bodai-moto and a portion of 10-year-old sake.
When chilled, the sweetness and acidity of kijoshu are prominent.
Heating up sake is also recommended, which we will review later.
UCHINOSE TYPE
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寫樂 純米吟醸 酒未来 1回火入れ
稀少米・酒未来を50％精米で使用
クリアな軽い爽やかな辛口
甘みと酸味は優しめ
打詮タイプ
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SENKOU: Hiyakioroshi (cold brewed), red dragonfly
The acidity that is typical of Sengoku is mellowed after four months of aging.
It is said that this is the last year it will be made using the fast brewing method.
Screw stopper type
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Junmai Daiginjo brewed with "Kitashizuku" rice from Hokkaido, which carries on the Omachi lineage.
Note: The bottle is opened at ⚠️, but there is only a light squeak.
Lightly gassy and gently fruity.
The type that comes in contact with the bottle.
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Takachiyo HALLOWEEN2 Junmai Daiginjo Orikagarami Unfiltered Nama Sake
The sweetness is preceded by a citrusy acidity, and the taste spreads beyond expectations.
Screw stopper type
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Monochrome Junmai Daiginjo Unfiltered Nama-shu
Made with Yamagata rice "Yamashu No.4".
Fresh and pleasantly light gaseous taste
The type that comes in contact with the bottle
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Pure Black Junmai Ginjo Hi-ire
Another good year!
It's still hi-ire, but fresh and fruity, with less floral notes.
Uchiha type
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Benikikikyo Junmai Daiginjo Shiboritate
This is the first packaged sake.
The first taste is refreshingly acidic, as it is based on the theme of acidity.
Rice: 80% Akita-produced Sake-komachi
Rice polishing ratio: 50
Alcohol content: 14% (undiluted)
Screw stopper type
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Matsuo Boast Junmai Ginjo Remake
Purchased online as it is only available in Chiba Prefecture.
First time to drink Matsuo boast.
It has a fruity taste like Kangiku, but the sweetness is weak and the taste is refreshing.
Stoppered type.
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Junmai Daiginjo Ken-Aizan 50 Chronicle
The raw material rice is "Ken-Aizan" produced in Tokushima Prefecture
Rice polishing ratio: 50
Alcohol content: 15%.
Elegant sweetness, light gasiness and refreshing acidity.
Bottle will pop while stored in a refrigerator.
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AUTUMN TIME
Miyamanishiki: 55
Mellow and juicy flavor, well-balanced with a light acidity.
Screw stopper type
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