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Ten'on
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The origins of the sake you've drunk are colored on the map.
Fukushima
3(8.11%)
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Seigetsu (てしごとや 霽月)
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Timeline

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Ugonotsuki純米大吟醸　愛山
Aihara ShuzoHiroshima
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Aiyama Junmai Daiginjo, the second in the popular and rare black label series of "Amego no Tsuki". Aiyama was first used by the Takagi Shuzo brewery in Yamagata Prefecture, which produces Jyushiyo, and this led to an increase in the number of breweries making Aiyama sake. This rice is grown in Yoshikawa-cho, Miki City, Hyogo Prefecture, and is produced in fairly small quantities. It is also famous as a very difficult rice to handle, and the fact that Aizan can be used to make beautiful sake is a testament to its high brewing technology. In fact, "Aizan" has become a brand name, and sake made from it is very popular. The label is impressive, with a black moon (new moon) shining in silver, representing "the challenge of a new moon after the rain. It has a sweet, refreshing ginjo aroma and a round sweetness that comes from a moderate body. The sweetness does not linger in the aftertaste, but changes to a soft spiciness.
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Izumibashi夏ヤゴ　ピンク　純米酒　原酒　生酛
Izumibashi ShuzoKanagawa
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Practicing integrated sake brewing from rice cultivation, rice milling, to brewing in Kanagawa Prefecture. Yago, the child of dragonflies, grows up in the rice fields in summer. The message of healthy farming that nurtures such yago is wonderful.
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Kujira純米　山田錦 80 無濾過生原酒
Chiyo ShuzoNara
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Kushira" is a limited-edition brand of Chiyo Shuzo, named after the area where it is brewed and made exclusively with Yamadanishiki grown in the private rice paddies surrounding the brewery. It is brewed with 80% low-polishing rice. It is characterized by the strong flavor of Yamada-Nishiki and the sharp sharpness that is typical of the Chiyo Shuzo brewery. The alcohol content is in the 14% range, so it is a very drinkable sake that will not make you tired of drinking, and you may easily drink too much of it during dinner.
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This special junmai sake is brewed using a sake yeast strain. It is characterized by a good balance of sharp sweetness and umami that spreads to the back of the mouth, and acidity derived from the action of lactic acid bacteria. Of the sake that flows out after pressing the moromi, only the middle portion (Nakadori), which is said to have a well-balanced flavor, is selected for bottling. It has an aroma of melon and muscat, and a juicy flavor full of fruitiness!
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Kawakame純米吟醸　中汲み　しぼりたて　無濾過生原酒
Kawakame ShuzoEhime
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This is a limited-quantity sake bottled only from the middle kumi, which has the most stable sake quality. The aroma is fragrant and gorgeous, as is typical of Kawakame, and the umami shows the balance of sweetness and acidity, as well as the quality of the sake. It is fragrant and yet has a good sharpness, making it a good sake to drink with food.
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Okuharima produced this Yamahai Junmai sake using Yamadanishiki. Unlike ordinary sake, Yamahai brewing does not use artificial lactic acid, but rather a more natural, traditional method of making lactic acid by drawing lactic acid bacteria from the air. The umami of Yamadanishiki is brought out by not shaving too much. It has a deep acidity and sweetness, with a firm richness and umami. It has a surprisingly clean mouthfeel.
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The sake was made by deciding not to add lactic acid or enzyme agents, and interacting with natural microorganisms. It is characterized by a sweet and sour, fresh mouthfeel and is easy to drink due to its low alcohol content of 13%.
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A dobrokku, a summer specialty of Mutsu Hachisen, made completely to order! It took about 40 minutes for the store to open it so that it would not blow. Strong bubbles, sweet in taste, but with a dry and refreshing carbonated gas aftertaste. Delicious!
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Kagewashinden" is one of the projects by sake "Abe" field, a brand by rice field of sake "Abe", which is made from 100% rice produced in Kashiwashinden, Kashiwazaki, Niigata Prefecture. It has a fresh fruitiness reminiscent of green apples with nuances like freshly cooked white rice. The taste is rich and flavorful with a low sweetness, harmonized with abundant acidity. The aftertaste is dry!
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Gozenshu Bodai Hashiroshi Nigori Sake This nigori sake has a great drinking experience. The natural lactic acidity of the Bodai yeast brings a firm acidity and a sharp taste!
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The Kumamoto Sake Brewing Institute, the originator of Kumamoto yeast, which laid the foundation for ginjo-shu, is offering a new seasonal product called Kyuyo Masamune. It is made with Kumamoto yeast KA-4, produced in-house, and rice grown in Kumamoto Prefecture. It has a soft mouthfeel and a clean, acidic finish.
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Chosen because it is a seasonal sake that represents summer in Kamishin, using "in-house yeast" with a high aroma. According to the official website, this sake has a good balance of fruity ginjo aroma like a gorgeous melon and Kamishin's typical sweetness. Product Information 　Alcohol 16%. 　Sake degree -2 　Acidity 1.5
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