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Green apple and lemon are definitely there. I had it at about room temperature and it was delicious, not sharp.
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Although it is a 59% junmai sake, it has a low miscellaneous taste. Miyamanishiki is used. Moderate apple-like fruitiness and sweetness. Good chilled or at room temperature.
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Unspecified純米大吟醸
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Aizan goes well with Junmai Daiginjo. Very fruity and sweet like peach or banana. Delicious.
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80% Opus rice from Australia and 20% Yamadanishiki from Nara. The aroma is not that spectacular. Moderate viscosity. Slightly sweet.
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HOKEN is a super dry sake. The sake degree is +10, and it is made from Hachitanishiki. It is crisp and dry. It goes well with sashimi of white fish. The lower the temperature, the better the dryness.
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90 points. Aisan's Hououmida. It has a cool name, Black Phoenix. The taste is very smooth and fruity, which is typical of Aizan. It is a junmai ginjo, and it still has a good sake flavor.
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It is a 35% Daiginjo made with "Yuinoka" rice from Iwate prefecture. It's hard to get the character of a refined sake polished to this level, but it has a stronger sweetness than Yamadanishiki. It tastes like a peach. Of course it is delicious.
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I hit the jackpot when I bought the label. It is made with Hitomebore from Miyagi prefecture. It is very gentle and smooth to the touch. It's a little fruity with just the right amount of sweetness. Melon or banana would be a good analogy. When the temperature rises, the sweetness comes to the fore, so it is best to drink it chilled.
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This sake is said to have been stored in Chardonnay barrels. There is only a little vanilla, which is considered to be the so-called Chardonnay oakiness. The sweetness is strong and sticky. The rice is 55% Dewa Sanzano. I prefer it a little spicier.
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This is a summer gin of Noriguchi Naohiko Laboratory. The rice used is Gohyakumangoku. It has a unique strong aroma of rice. It feels like a rice shochu liqueur. The alcohol is 17 degrees and strong. It is good for the person who want to enjoy the strong taste. 85/100 points.
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SEA by Akatake. 82/100 points. This is a new summer bottle that was inspired by the sea. Although it is a junmai-shu, it has little miscellaneous taste. It is a little tangy. It's not Akatake's style, but something new.
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Zakuimpression
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A very gorgeous aroma with a slightly tangy texture. Delicious.
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The strongest foam sake. Both in terms of the foam and the taste. It is the pinnacle of secondary fermentation in the bottle.
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Mimurosugiディオ アビータ
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90 points. This sake is from Miwa in Nara prefecture. The water of the Miwa mountain is used. It is served at room temperature. It has a gorgeous aroma and sweetness. It tastes like white peach or banana. However, it has a clean and crisp taste like Junmai-shu.
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88 points. The sake rating is +3, but the acidity is not high, and it is slightly dry. However, it is quite crisp and delicious. I would like to drink it cold.
Produced by Hamakawa Shoten in Kochi Prefecture
Rice】Matsuyama Mitsui 【Yeast】Kyokai 701
[Award] SAKE competition 2019 gold 4th place
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A Junmai Ginjo from Shiga Prefecture. There are white label and black label, and this is a sweet white label. It is made of 50% polished rice from Shiga Prefecture. It is fermented with Kyokai 1001 yeast (in-house No.19). Please drink it well chilled.
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AKABU hiyaoroshi. It is made from Iwate Prefecture Ginginga with 60% polished rice. The yeast is Iwate-20, and the taste is quite mild. As the temperature rises, it has a fruity taste like a banana. It tastes better at room temperature.
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Raifuku no hiyaoroshi. It uses 100% of Dewa flaming. It was served at room temperature from a cold bell. It is dry, but has a mild taste like hiyaoroshi. It has a delicious taste of 62% polished rice.
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The aftertaste is awesome. Fresh, bubbly sake with complexity. gold 2nd place in SAKE COMPETITION 2019.
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It has a secondary fermentation in the bottle, but the foam is not too strong. It has a refreshing taste and is popular with everyone.
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