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Ultra Supernova HYPER NOVA
Sake rice is 50% Setsuwakamaru, the younger brother of Tsuyahime.
It is sweet (-11 degrees C) and has a nice fruity acidity.
Screw stopper type
Japanese>English
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Urasato Mild Nigori Nama Sake
When I opened the cork, I didn't feel much gas, but when I put it in my mouth, I could feel it.
The taste is citrusy sweet and sour.
Screw stopper type
Japanese>English
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Toji's Special - Kido Shibata's Junmai Daiginjo be ambitious
Toji's limited edition sake
Sweetness is weak, acidity is moderate, and it is gorgeous and easy to drink.
Screw stopper type
Japanese>English
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OCEAN99-Ginhai-Departure
Soft sweetness spreads with moderate acidity.
Fresh as new sake!
Natto (Newly brewed) type
Japanese>English
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KOU NO TSUBASHI Junmai Ginjo Fuyuakari Slightly sparkling nigori Nama-shu
The first supernatant has a little sweetness, a little bitterness and a refreshing taste.
The second day, when the turbidity is mixed, the nigori sweetness comes out.
Screw stopper type
Japanese>English
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SENKYU Yukidaruma Shiboritate Activated Nigori Sake
The sweetness and gassiness are comparable to those of the previous year.
The acidity is a little weak.
Screw stopper with a hole in it.
Japanese>English
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OCEAN99 Shirogane Sea SnowSea Nigori
This is the third year for this new sake, and it has become the face of new sake.
It has a perforated cork, but it is not as carbonated as expected.
Sweetness and acidity are as expected.
Sake rice is Gohyakumangoku, alcohol 13%.
Bottle is corked with a hole in the bottle.
Japanese>English
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Ohmine 3 grains, winter's coming
The lid was opened carefully and there was a shpon sound.
A fresh aroma spreads.
The gaseous, muscat-like sweetness and acidity are superb, and it's hard to believe it's fire-roasted.
I recently went to Akiyoshido in Yamaguchi Prefecture, but unfortunately did not have time to visit the nearby Omine Sake Brewery.
Natto type
Japanese>English
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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.
Japanese>English
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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
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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
Japanese>English
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Gagakuyo - DAY 1
1401 yeast used
Slightly light and refreshing, but with a gentle sweetness.
Natto type
Japanese>English
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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
Japanese>English
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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
Japanese>English
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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
Japanese>English
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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
Japanese>English
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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
Japanese>English