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Although it is alsobeared, the extract is relatively rich and not too much like alsobeared. Grapefruit, apples, chervil, koshinko, and white dumplings.
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There are notes of apple, pear, grapefruit, topknot, cotton candy, spice, and lime. The texture is thick with a slightly thickened viscous texture. It is sweet but at the same time acidic, so it is well balanced. It seems to go well with a wide range of dishes, from light to somewhat rich. However, as the temperature rises, the aftertaste of alcohol becomes a bit of a problem, so it would be better to drink it at a lower temperature.
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Hiraizumi山廃純米大吟醸 マル飛 限定別誂
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Sweet and sour with a slight greenness. It has nuances of green apple and pear. In the same direction, it would go well with vinegared food. Fish marinated in sake lees would also be good.
Alcohol content: 15%.
Acidity: 2.8
Sake degree: -18
Rice used: Momota (Akita)
Rice polishing ratio: 50
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Zaku純米大吟醸 槐山一滴水
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Concentrated extract content
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Zaku雅乃智 中取り 純米大吟醸
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At lower temperatures, aromas of grapefruit, apple, lychee, mint, and top notes. The subtle sweetness and acidity are well balanced. It has a higher level of concentration and a longer aftertaste than Honochi, but I think it has more bitterness in the aftertaste than Keizan Ichidokusui.
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Compared to Enochi. Honochi has no ginjo aroma and gives a strong impression of banana bread and cooked rice. There may also be a hint of white pepper. The texture of Honochi is more viscous and voluminous.
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Zaku純米吟醸 恵乃智
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Comparison with Honochi. The ginjo aroma is clearly different. Grapefruit, lychee, apple, joshin powder, lime. It is tasty enough, but the extract is different in richness compared to the premium range Keizan Ichidokusui.
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Rokkon純米吟醸 吟烏帽子 精米五十
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It has a gorgeous aroma of ethyl caproate, and its sweet flavor turns delicious in the mouth, with a long aftertaste.
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Banana bread, cooked rice, hazelnuts. The slight sweetness and acidity are balanced.
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I was surprised when I opened the bottle and it popped out with great force...
It may be common knowledge to those in the know, but there is no indication of a specific name. There is no indication of a specific name, but the ingredients indicate that it is junmai (pure rice), and there is a strong ginjo aroma, which makes me think it is a junmai ginjo. Apple, white peach, grapefruit. Immediately after the bottle is uncorked, it is quite slightly effervescent. On the attack, you can taste sweetness behind the acidity, but there is a strong bitterness in the aftertaste. It is a sake to be drunk completely as a food wine. It would be good with fatty white meat fish.
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Light and dry. It is a ginjo-shu, but it starts out a little too cold and a little mild. When the temperature is raised a little, there are nuances of apple and green bamboo. It has a sharpness. It goes well with sashimi.
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Zaku純米大吟醸 槐山ー滴水
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Anyway, the extract is rich and delicious, with a lingering aftertaste that goes on forever. The aroma is of apple, pear, grapefruit, chervil, mint, freshly ground flour, and cotton candy.
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Banshuikkon超辛口 純米吟醸 播州山田錦
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Ingredient rice
Yamadanishiki produced in Banshu Yoshikawa, Special A district
Rice polishing ratio
55% (with a minimum of 5% polished rice)
The aroma is certainly grapefruit-like. Perhaps because it is dry and not masked by sweetness, it is relatively acidic for a sake. There is also a pleasant lingering aftertaste of Yamada-Nishiki that seems to continue, but the final part of the aftertaste is a bit bitter.
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Ugonotsuki特別純米 山田錦
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Sweet aroma of cotton candy, white bean dumplings, and banana bread. The taste is also slightly sweet, and the moderate alcohol content (13%) gives it a gentle flavor.
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Kamokinshu純米吟醸 雄町 火入れ
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The mouthfeel has a slightly effervescent atmosphere, though not so much that it bubbles when just uncorked. The aroma is mild, with citrus, apple, and a hint of stone. After a relatively strong acidity is felt in the mouth, a slight bitterness comes slowly, which is probably typical of Omachi.
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Aromas of apple, melon, chervil, joshin powder, and cotton candy. The slightly elevated acidity is balanced by sweetness. While the flavors are thick, they are not complex. The bitterness felt in the aftertaste seems to contribute to the sharpness.
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Kudokijozu播州山田錦 純米大吟醸 精米歩合40%
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It has a gorgeous aroma of apples, pears, lychee, topknots, mint, and ethyl caproate in the foreground.
The subtle sweetness is balanced by moderate acidity.
For Yamada-Nishiki, it may be my imagination that there is a rather strong bitterness in the aftertaste...
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Tatsuriki純米大吟醸 低温五年熟成
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Aromas of apple nectar, pear, acacia, white dumpling, cotton candy, and white pepper. In the mouth, the cotton candy sensation is more pronounced. The slightly sweet, rich extract makes it sticky, but the firm acidity tightens it up. 17% Abv is a little high, and although it is Yamada-Nishiki from the Tokushu A district, there is a slight bitterness in the aftertaste.
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Aromas of yogurt, cotton candy, and banana bread.
It has a high acidity typical of a sake yeast yeast yeast yeast yeast, but the relative elements are well balanced, leading from sweetness to umami without a break. The alcohol content is low at 12%, making it easy to drink.
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