K1wader
Authentic dry sake made with natural water from Mt.
Fine and soft taste
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K1wader
The sake is slowly fermented at low temperatures during the harsh winter season, which is the most suitable time for sake brewing. It is light, crisp, and dry, yet the flavor of the rice spreads generously.
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K1wader
We had it at a restaurant in Harajuku.
The rice flavor, fullness, and mild aroma with a slight dryness are refreshing!
This sake is only available at authorized stores.
Yukitsubaki Sake Brewery was founded in 1806 and has a history of over 200 years.
The brand name is "Yukitsubaki", which is the prefectural tree of Niigata Prefecture and the city flower of Kamo City.
https://www.yukitsubaki.co.jp/shop.html
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K1wader
A lucky sake pressed on the first day of spring
The toji's skill is demonstrated when he decides to finish pressing on the day of Risshun and needs to make subtle adjustments, paying attention to the environment and the finished product.
I asked for a gorgeous, light sake with a slight gaseous taste, and this is what I got!
The fruity flavor is superb!
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K1wader
A limited edition sake that combines freshness and elegance
Bottled within a few hours after pressing, it has a fresh gasiness and a voluminous taste.
The acidity is subtle and does not linger in the aftertaste. The taste is clean and refreshing, but with a subtle sweetness and a richness that gives it an elegant flavor.
https://www.tenpo1.co.jp/product/junmaidaiginjojikaguminama/
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K1wader
Suppin Rumiko no Sake Tokubetsu Junmai Special Junmai No.6 Yeast Special Junmai Unfiltered Nama Sake
Sake bottled as it comes out of the tank, unfiltered, carbon-free, additive-free, and unpasteurized.
A rare sake that can only be tasted in the brewery.
Moriki Sake Brewery was founded in 1897 in Iga City, Mie Prefecture.
Rumiko's Sake" is a brand name that was created after the brewer's wife, Rumiko, who was impressed by the manga "Natsuko's Sake," wrote a letter to Akira Oze, the author of the manga.
As commented by our favorite liquor store*, it was delicious!
A well-balanced, light, dry junmai sake brewed with 25% Awa Yamadanishiki and 75% Hiroshima Hachitan Nishiki.
The flavor and acidity of the Hachitan-Nishiki rice used in the brewing process gives the sake a crisp aftertaste.
It is interesting to see how the freshness of new sake will change when it matures.
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K1wader
A brewery that has set a rare goal of "making pure rice sake using low-pesticide Yamadanishiki grown by ourselves and selling it only within our own sphere of influence," which in wine terms could be called a domaine, and has achieved this goal.
Junmai Daiginjo Shizukusyu for the sake competition
The highest quality Yamadanishiki is polished to 45%.
Junmai Daiginjo-shu, bottled from the unrefined sake made slowly at a low temperature and hung in a sake bag to allow only the drippings to come out
Noble and soft drinking, with a long, lingering aftertaste.
Yamadanishiki 45% polished Sake degree +7, Acidity 1.9, Amino acid 1.1
Alcohol 16%.
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K1wader
After the tank is filled, the wine is aged in the same state as it was when the oli was removed. Pumped directly from the tank.
Mildness and umami due to maturity, and a thick and silky touch on the tongue.
The melon aroma with a hint of rice lingers on the palate.
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K1wader
Meaning and usage of Hokuso no Sanyu (North Window Three Friends). It refers to zither, poetry, and sake.
It is based on a poem by Bai Juyi and sometimes refers to a drink suitable for a pleasant time of drinking with friends who share the same interests.
Rice: Ginga and Gintome
Sake meter rating: +1, Rice polishing ratio: 60
Alcohol content: 15.5 degrees Acidity: 1.3
Junmai-shu with a deep flavor of rice and a good aftertaste.
In the old days, Mt. Iwate was inhabited by a giant eagle and was called Ganwasan (Mt. Eagle), so the name "Washinoo" means a sake brewery at the foot of this mountain.
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K1wader
public relations
Sparkling Sake
Tokubetsu Junmai Katsugoshi Nigori Nama Shu
Shiwa Shuzo's popular Junmai Activated Nigori Sake made by a female master brewer.
It is a rare sake bottled with the yeast still alive, and after the refreshing carbonation, the delicious taste of rice and rice malt spreads in your mouth!
If the lid is opened carelessly, the sake will overflow, so it takes about 20 minutes to reduce the pressure in the bottle little by little.
The lactic acid type sparkling sake cuts through the fat, so you may enjoy it with a rich dish, fried chicken, or meat dishes.
This sake is rarely distributed due to its very small quantity.
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K1wader
Classic Sake
Kato Sake Brewery was founded in Edo (present-day Tokyo) and is located in Joetsu City. The brewery does not make sake for competitions, but aims to make reasonably priced sake that can be enjoyed on a daily basis.
Kato Sake Brewery is located on Sado Island.
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K1wader
New Year's Day is locally produced for local consumption
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K1wader
A drink at New Days in Sendai Station
New Year's slaughter at a convenience store
The refreshing ginjo aroma and light throatfeel are like water that goes down your throat, and I felt the mellowness of the rice. Although it is junmai (pure rice), it leaves a deep mid-palate taste in the light mouthfeel. Made with Miyagi's standard sake rice "Kura-no-Hana," which was bred at the agricultural experiment station in Osaki City, next to Kami-machi.
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K1wader
Sasakamat at a kiosk in Sendai Station.
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K1wader
Wind Forest Alpha 3 Bridging the World
Fire-aged sake with nuances of nama-shu that was available in limited quantities.
It was a fresh sake reminiscent of pears and muscats
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K1wader
Not bought on the label, but it looks like it's fire-brewed.
A food sake with mild acidity
Rice used: Yamadanishiki ■Polishing ratio: 60% ■Sake meter: +10 ■Acidity: 2.1 ■Amino acidity: 1.3
AL: 17% ■Yeast: 901 ■Brewing year: 2024 BY
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K1wader
The wine is matured until it reaches the optimum balance, resulting in a mellow, yet surprisingly refreshing taste.
The brewery specializes in Yamahai sake brewing, which is rare in Miyagi Prefecture. It has won the gold medal at the National New Sake Competition nine times in a row. This is the fourth highest record in the history of sake breweries.
Kawatakei Shoten was damaged by the recent major earthquake in Kurihara, which has occurred frequently in recent years.
Founded in 1902
It is one of the few breweries in the prefecture that has handed down the old-fashioned traditional method of "Yamahai brewing". Kawana Keiji started brewing sake in 1902 when he moved to Nango-cho (current location), Osaki's largest grain-growing area, in search of his own rice fields.
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K1wader
Ginjo-zukuri honjozo brewed with 55% polished "Hanafukuyuki" by Nishida Shuzo, the brewery of "Tasyu".
It has a subtle ginjo aroma and a clean, crisp flavor.
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