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Junmai Ginjo Unfiltered Nama Sake Gravity
It is an autumn sake, but not a hiyaoroshi or autumn-aged sake.
Alcohol 16.7, firm acidity and sweetness, a little gassy and refreshing.
The aroma is gorgeous.
Screw stopper type
Japanese>English
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OCEAN99 Series "Tomi -Arrival-".
You can feel the gas when you open the bottle.
It has a sweet citrus aroma and a robust flavor with a refreshing acidity.
Rice polishing ratio: 55% Sake degree: -5
Acidity: 1.4, Alcohol level: 15
Screw stopper type
Japanese>English
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AQE Junmai Ginjo NEW Acid Bacteria Hakkouda Leuconostoc Hashiwa
Clean taste, rice flavor, no peculiarities, easy to drink
Sake rice: 55% Gin-Karasu-boshi, 55% Masugura
Screw stopper type
Japanese>English
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Sairai sara Junmai Ginjo Yoinokaze
Refreshing acidity with a sweetness that is typical of summer sake.
Neptune type.
Japanese>English
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GUITO! IMADEYA Hanpukai Hibi Hoho Masu
It is kept in the refrigerator for 3 to 4 months because summer is the best time to drink it.
This is the first Hinohi with a low alcohol content of 12 degrees, but the taste is firm and pleasant with a light effervescence, refreshing acidity, and a well-balanced sweetness.
Poured type
Japanese>English
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Gobashi ride? Yellow Happo Junmai Namaeshu
Sake meter: -59 Acidity: 5.3
Alcohol content: 9
When the bottle was opened, I thought it was lightly sparkling, but when I poured it into a sake cup, the bubbles almost overflowed.
The sweetness and refreshing acidity that you don't find in ordinary sake spread out.
The light alcohol content is like grape juice.
Screw stopper type
Japanese>English
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Mr. Summer Time
The acidity is low and the taste is refreshingly sweet, and it goes down smoothly.
Screw stopper type (used pliers because it could not be opened by hand)
Japanese>English
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Monotype Specially Brewed IMADEYA
This sake is brewed using 2038 Honorifuji rice in a "nama-hashirozumi" style of brewing.
It has a classic taste with a good balance of sweetness and bitterness, and is easy to pair with snacks.
Screw stopper type
Japanese>English
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AQE Junmai Ginjo NEW acidophilus Hakkouda Leuconostoc yeast
Sake rice: 55% Hanabukiyuki, 55% Reimei
Weak sweetness, not much acidity, good for a mid-meal drink
Screw stopper type
Japanese>English
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HIZIRIZM Yamadanishiki 50 Active Sake
Note: The cork did not fly open at ⚠️, but you could hear the sound of gas.
The alcohol content is 15, but it is lighter than that, with a refreshing sweetness and acidity, making it suitable for summer.
It has a light sweetness and acidity that makes it suitable for summer.
Japanese>English
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Yoshida Kura u Mangoku no Shiro
Yoshida Shuzo, famous for Tedorigawa
Slightly sparkling and with an alcohol content of 13%, it is light and easy to drink.
Slightly sweet and tart.
It is a Newly brewed type.
Japanese>English
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Discovery series Identity Smilenigori So no Mai 50
The gasiness is weak for the sake, and the sweetness and acidity are refreshing.
The alcohol content is 14 and light.
Poured type
Japanese>English
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Tsuchida Nama Hashiroshi Bespoke Ver.GUITO!
Made to order for Imanaya
It has a moderate sweetness and mild acidity.
The alcohol content is light at 14 degrees and easy to drink.
UchiNo-Type
Japanese>English
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Tasake AQE NEW Acidophilus Leuconostoc Hashi
What is AQE?
Aomori Quettro Espranza
A new project of four breweries in Aomori Prefecture (Toyobai, Hato Masamune, Hachisen, and Tasake).
A well-balanced and refreshing taste with mild sweetness and acidity
Rice used: 55% Hanabukiyuki
Alcohol content: 16%.
Screw stopper type
Japanese>English
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Toyobai AQE NEW Acid Bacteria Leuconostoc Hashi
What is AQE
Aomori Quettro Espranza
A new project by four breweries in Aomori Prefecture (Toyobai, Hato Masamune, Hachisen, and Tasake)
A strange taste that I have never tasted before
Weak sweetness and acidity
Screw stopper type
Japanese>English
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The 28th and final in the Akita Tour Ginjo series!
Gentle sweetness and low acidity, well-balanced and easy to drink.
Rice: Akita Sake Komachi
Rice polishing ratio: 50/55
Yeast used: Akita yeast No.12
Alcohol content: 16%.
Sake degree: +3.0 Acidity: 1.8
Bottle type
Japanese>English
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Sono Kangiku Blue Sapphire, light nigori unfiltered unpasteurized sake, bottle is the same as last year.
It has a fruity sweetness and acidity that is typical of Kangiku, and the alcohol content is light.
Alcohol: 14 degrees Celsius
Sake meter: -11
Acidity: 1.3
Amino acidity: 1.0
Rice used: Yamadanishiki and Gohyakumangoku
Rice polishing ratio: 50
Utsunokin Type
Japanese>English
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Akita Tour Ginjo Series 27
Gentle sweetness and acidity, refreshingly dry and easy to drink
Rice: Miyamanishiki
Rice polishing ratio: 55/55
Yeast used: AKITA Yukiguni yeast UT-1
Alcohol percentage: 16.5
Sake degree: +2.0, Acidity: 1.3
Screw stopper type
Japanese>English
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Koei Kiku SNOW CRESCENT Yuyama Nishiki
Alcohol 14%.
Even though I opened the bottle while holding it down with ⚠️, the cork flew out and blew out 😭.
It's a sweet and sour like a muscat ◎Swishwashy and sweet and sour like a muscat
The type of beer is a poured type.
Japanese>English
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OCEAN99 Starlight Sea - 2024
The last of the OCEAN series, now in a slimmer bottle.
Sweet, sour, fruity and very tasty.
Innovative type
Japanese>English