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Sweet. 60% Tamakae
I want to drink this again.
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SakenowaRecord your sake experiences and discover your favorites
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First strong. Habitual but easy to drink.
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The sweetness of the rice gently spreads, making it extremely easy to drink and enjoy as many cups as you like.
It is made with luxurious Gohyakumangoku rice and has no unpleasant taste. This sake is not to be enjoyed with a meal, but rather as an after-dinner treat.
It is a waste of 3,000 yen. As one would expect from Tottori's No. 1 sake.
Japanese>English
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Read, Takaramusume.
Tasted at the Expo.
Yamadanishiki rice used.
It is said to be a refreshing, dry, fruity sake,
Honestly, it tastes sweeter than regular daiginjo.
It is my favorite.
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Easy to drink. Maybe the best in Hyogo Prefecture.
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100% of God's ear
It is sweet. It is as easy to make as Gohyakumangoku and seems to be trying to be improved!
It is an easy-drinking type.
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Daiginjo made from Miyamanishiki polished to 40%.
It has a sweet taste. It is as easy to drink as water, and the sweetness of the rice can be appreciated in its purest form. It is a dangerous sake that is ready before you know it.
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A little sweet and a little refreshing. It goes well with anything.
No quirks.
If you like a strong flavor, it may not be enough for you.
Less than 1000 yen for a bottle of 720. I envy people in Aomori prefecture who can drink this sake everyday.
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Daiginjo is delicious. It is sweet. The rice flavor is not that deep, but at this price it is excellent. It is made from 100% "Gohyakumangoku" rice. A reliable taste.
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It tastes like old wine.
Seems to go well with protein fish.
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Easy to drink and tasty for 1,700 yen,
Sparkling
The sweetness is not that much, so you can drink it permanently.
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Ishikawa Gohyaku Mangoku
Daiginjo, Ishikawa Hyakumangoku No Shiro
Old sake, amber, is quite habitual and tasty. 3 years old, apparently.
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It was supposed to be dry,
sweet enough and easy to drink🍶.
They were ranked #1 sake brewery in 2019.
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As one would expect from a Daiginjo made from Yamada Nishiki.
Less protein and less cloying taste,
It is a little dry and tasty.
I compared the 50% polished rice ratio and the 40%/5% ratio,
The 50% ratio is not too sweet, and I prefer it.
Japanese>English
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Made from 55% Omachi, Okayama Prefecture.
The web says it is dry.
It has a rich flavor and is easy to drink.
Like Juicy Yumachi, it has a robust flavor that doesn't require a side dish. I prefer Juicy Yumachi.
I heard that Omachi is a difficult variety to grow as its ears are 160cm long,
Thank you, Okayama.
It is the ancestor of Yamada-Nishiki from Hyogo Prefecture.
Bizen is the ear grown in Okayama prefecture.
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Sweet taste.
Rice polishing ratio: 40
100% Moritahayoi Moritasasa rice from the Hatsurokki district of Shonai-machi, Yamagata Prefecture. ←Looks like the granddaddy of Koshihikari rice.
It may be a little too sweet, but it is an easy-drinking sake. People who like it may like it.
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Sweet and firm taste.
Made from 100% Omachi rice from Okayama Prefecture.
Sake-like, but easy to sip. Easy to drink.
Delicious.
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It is delicious, yet smooth, as if you were drinking water.
A very tasty sake made from a precious species, Tankan Wataribune, with the pure sweetness of the rice. Light and dry.
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Good char. Only expensive.
Fruity sparkling with sweetness.
Tajima strong taste is the best.
Eat with sour 🍓 and drink forever.
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Fruity, light and sweet.
Good taste. Too easy to drink. The price of 1,000 yen is inexpensive.
Japanese>English