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Oze no Yukidoke Junmai Daiginjyo Year-round Namazume
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Naruto Tai LED" won the Gold Award at the Wineglass Delicious Sake Awards 2023 and the Highest Gold Award at the 2022 Awards.
It also won the Platinum Award at Kura Master 2023.
This sake is truly an all-Tokushima sake, made with Tokushima Prefecture-grown Yamadanishiki and "LED Dream Yeast," a yeast originated in Tokushima Prefecture.
It is characterized by its fruity aroma and elegant acidity reminiscent of a full-bodied white wine.
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長珍5055 生生熟成
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After the vat is filled, the oli is drawn off and the sake is left to mature in cooled and refrigerated tanks. It is a limited edition sake, released only once a year at the end of the year, and bottled by hand directly from the tanks. It has a mildly ripe, mellow, raw flavor and a thick texture. Aroma of melon and acidity make this a perfect mid-meal sake.
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Limited edition sake once a year
Only the best Yamada-Nishiki from the Tojo district of Hyogo Prefecture is used, and only from the limited area of Okamoto Village. This luxurious bottle is made as a light nigori sake with a seasonal flavor. The simple label gives a stylish and sophisticated impression.
It still has the firm gaseous sensation that is typical of Moriboshi. When the bottle is opened, there is a loud popping sound and a waft of smoke rises from the bottle mouth. Floating softly in the air is a sweet and pleasant aroma that gives a clear impression.
The mouthfeel is smooth, and every time the rich gas that stimulates the palate pops, the light sweetness, mild umami, and refreshing bitterness that beautifully finishes it all spread out in a perfect balance.
While the taste has a certain thickness, it has a refined and sharp texture, which converges with a clear sharpness when swallowed. It has a beautifully balanced finish.
An easy-drinking, refined bottle with a seasonal feel. It goes very well with meals and can be enjoyed with a variety of dishes including Japanese cuisine.
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Nama sake squeezed on the morning of Risshun
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Tengu Mai's Black Label is limited to restaurants.
The soft taste in the mouth is followed by a mild and flexible sweet and umami flavor. The lingering finish is crisp with a refreshing bitterness and light acidity. The lingering aroma is refreshingly milky.
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Eikofuji Junmai Daiginjo Unfiltered Nama-shu
Ryugin Kosho Limited Edition
Made from "Ushuyu Homare", a rare rice suitable for sake brewing produced in Yamagata Prefecture.
Hashu Ushu Homare is a rare sake brewing rice cultivated by Tatsugoro Takagi, the 14th generation of the Takagi Sake Brewery.
It is an early maturing variety with a slightly weak resistance to downfall, large grains with a slightly low heart white expression rate, and small disc-shaped grains.
Ryu-gin Toragoto: means that people of the same kind can communicate with each other in their feelings and thoughts. Or, that one's singing or sound echoes through the air.
See also
https://www.kigawaya.com/sake/eikou/ryugin.html
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For the first time in several years, I visited a brewery that offers a service to store new sake at low temperatures until it rounds out!
I asked if they had the same service and they happened to share one of their bottles in stock!
Both fresh and mellow tastes are cousins😎.
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Akishikaクラッシックラベル
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Founded in 1886, Akishika Shuzo is a pure rice brewery located in Nose, Osaka Prefecture.
In 1995, the brewery began growing Yamadanishiki without agricultural chemicals in its own rice paddies.
In 2012, the brewery started
In 2012, all of the company's rice paddies were converted to organic farming using rice bran and sake lees as fertilizers.
The company is a pioneer in the concept of terroir, a sake brewing method that takes full responsibility for the soil, the rice, and the sake.
A food sake with a unique "sweet and sour" taste and a "beautiful acidity" that has a strong structure.
The classic label of Akizuka! The label was used in the Taisho era.
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Junmai Ginjyosu (unfiltered raw sake)
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This year, Moriki Shuzojo, which brews "Rumiko's Sake," has released another Junmai Ginjo Unfiltered Nama Sake under the brand name "Mikadayo! Brewed with "Kami no Ho", a rice suitable for sake brewing in Mie Prefecture, this is a highly aromatic, clear, crisp, and ultra-harsh sake!
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