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It has a gorgeous aroma, spring-like sweetness and refreshing acidity, and is also cosy! Fat↑↑
Screw stopper type
Japanese>English
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This time, instead of No. 7 yeast, Kaze no Mori used a special flower yeast called "Yamanokami Yeast" for the first time.
This sake is a charity sake to support the recovery of the brewery that was damaged by the Noto Peninsula Earthquake in 2024.
The fragrance is gorgeous, with a slight gaseous sensation, and a refined sweetness and acidity that are typical of Kaze no Mori.
Bottled type
Japanese>English
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Akita Tour Ginjo Series
As expected from Shinmasa, the fresh acidity, sweetness and umami are well balanced, and the light alcohol content makes it easy to drink.
Rice used: Koudou Shinko
Rice polishing ratio: 55/60
Yeast used: Kyokai No. 6
Alcohol content: 13%.
Screw-in stopper with lid.
Japanese>English
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Speaking of spring, this is what I'm talking about.
Red yeast ooze has accumulated up to the mouth, open it slowly so it doesn't blow out in the second fermentation.
Sake level is -55, super sweet, acidity is 3.3, and alcohol level is 11 degrees, so it is easy to drink ◎.
Perforated stopper type
Japanese>English
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Garakuyo Tamayura
Koji rice: Yamadanishiki/Kake rice: Ipponshime
Slightly sweet, with acidity coming to the fore.
Utsushiro type
Japanese>English
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Kaze no Mori - Let's take the Kaze no Mori train! Nama Sake
It came with a ticket for the Kaze no Mori train, but it was fully booked.
I like acidic sake, sweet and sour with a strong sourness.
Note on opening the bottle: ⚠️, the bottle was lightly spiked when opened, but after 2 days, it spiked with a loud sound as if the bottle was about to fly open.
Poured type
Japanese>English
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Aizan 50 Red Diamond Ultra-Limited Unfiltered Nama Sake
Slightly gaseous taste.
Elegant sweetness and refreshing acidity
The type that comes after the first shot.
Japanese>English
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Akita Touriginjo Series
Gentle sweetness, low acidity
Rice：Akita Sake Komachi
Rice polishing ratio: 35
Yeast used: In-house yeast
Alcohol percentage: 15.9
Sake degree: -2.7
Acidity: 1.2, Amino acidity: 0.8
Screw stopper type
Japanese>English
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Rice polishing ratio: 50
Alcohol level: 15.5
It is still good, with a wonderful sweetness, elegant acidity, and a weak gaseous taste.
Natto type
Japanese>English
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Akita Tour Ginjo Series
Light and refreshing, without strong acidity
Rice used: Momota
Rice polishing ratio: 40
Yeast used: Undisclosed
Alcohol percentage: 15-16
Sake degree: -3.0
Acidity: 1.3, Amino acidity: 1.0
Screw stopper type
Japanese>English
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Risshun Morning Squeeze Series
Freshly squeezed, fresh, slightly sweet and with a nice acidity ◎
You can see a red "daikichi" on the back of the label this year, too!
Screw stopper type
Japanese>English
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Akitsuho 657
I bought it because it was on sale at a liquor store near my house, but the premium price was more than 1,000 yen higher than I expected.
The taste is stable fruity with a pleasant acidity.
It is very good with a light gassy taste.
Poured type
Japanese>English
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Akita Tour Ginjo Series
Gorgeous aroma, light and with a nice bitterness.
Rice used: Undisclosed
Rice polishing ratio: 55
Yeast used: In-house cultivated yeast
Alcohol level: 16% Sake meter: +2.5
Acidity: 1.5, Amino acidity: 0.7
Screw stopper type
Japanese>English
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Snow Shibori Honjozo
The sake is made using the traditional sake yeast and has an alcohol content of 18%, which gives it a strong taste.
You can feel the acidity and it does not feel too thin even on the rocks.
Screw stopper type
Japanese>English
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Akita Tour Ginjo Series
Light and refreshing taste
Rice used: Sake-komachi
Rice polishing ratio: 55/40
Yeast used: Akita-style flower yeast AK-1
Alcohol percentage: 16% Sake meter: +2.0
Acidity: 1.3, Amino acidity: 1.3
Screw stopper type
Japanese>English
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Akita Tour Ginjo Series
Light sweetness and refreshing acidity
Rice used: Ippozumi
Polishing ratio: 50
Yeast used: Akita-style flower yeast AK-1
Alcohol percentage: 15.2 degrees Sake degree: ±0
Acidity: 2.0, Amino acidity: 0.7
Screw stopper type
Japanese>English
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Tokachi Shiro Special Junmai
This sake is made with white malted rice at Hekiunkura, a brewery located in Obihiro University of Agriculture and Veterinary Medicine.
It is not sweet, refreshing, crisp and juicy.
Screw stopper type
Japanese>English
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Akita Tour Ginjo Series
Light and refreshing, but with less umami sweetness
Rice：Akita Sake Komachi
Polishing ratio: 50
Yeast used: AKITA Yukiguni yeast UT-2
Alcohol percentage: 17% Sake meter: +1.0
Acidity: 1.9, Amino acidity: 0.9
Screw stopper type
Japanese>English
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39-Special Thanks- Junmai Daiginjo Omachi 39 Unfiltered Nama Sake
Last year it was blue, but this year it is red.
Fresh and gorgeous, with just the right amount of sweetness.
Alcohol: 15% abv.
Sake meter: -6
Acidity: 1.6
Amino acidity: 0.8
Rice used: Omachi (Okayama Prefecture)
Rice polishing ratio : 39
Number of bottles
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This is the first in the Akita Tour Ginjo series, and there will be more for the time being!
A little sweetness in a clean taste
Rice used: Akita Sake Komachi
Rice polishing ratio: 50
Yeast used: AKITA snow country yeast UT-1
Alcohol level: 15 degrees Sake alcohol level: ±0
Acidity: 1.8, Amino acidity: 0.8
Screw stopper type
Japanese>English