The aroma is subdued. It has a perfect balance of sweetness and acidity, making it very easy to drink. It is a refreshing sake just like the label.
★★★
Coincidentally, Omachi follows. It is said to be a limited edition, made by directly bottling the middle bottle from the kamekuchi and storing it at low temperature for six months. The aroma is strong and robust on the palate, and it leaves a firm lingering aftertaste.
Purchased at Mekada Sake Shop on a business trip to Utsunomiya. It was in a cold bag from the beginning. It has an impressive sweetness and flavor of rice with a soft mouthfeel.
Jay & Nobby.
Thank you for your comment. Tochigi Prefecture has so many delicious sake that I can't drink them all. I have to buy Kyokko when I go there because I can't find it in other prefectures.
This craft sake is brewed using the method of Shaoxing sake, using glutinous rice as the mash as well as germinated brown rice. It has a unique aroma different from that of ginjo, and a rich flavor that cannot be described by sweetness alone.
Purchased on a business trip to Okayama two months ago. The bottle was opened with a pop. It has a pleasant ginjo aroma and the robust flavor of rice seeps in. It was a delicious sake with a nice sharp taste.
★ "Pon" is a Japanese word for "ginjo".
It has a fruity aroma and a good balance between moderate sweetness and acidity. It was a delicious bottle with an impressive juicy impact without unpleasant taste.
★
The aroma is elegant, the bubbles are delicate, and the effervescence is
It is strongly felt. There is a good balance between sweetness and acidity. Hard feeling.
Choice of a sushi restaurant that took us on a business trip to Mito City. It is 60% polished Hitanishiki. It did not have much aroma, but was mellow and had a delicious rice flavor.
I didn't realize that there had been an incident of cutting nearby just a short time before this...
zairai [forest].
The aroma of grass makes you swoon. Craft sake brewed with rice and sprouts or herbs. It is the only one and only one. It is interesting to try it once.
The aroma is not too strong, and it has sweetness and a good acidity. 12 degrees Celsius is low in alcohol, and the sake goes down smoothly. The sweetness is a little strong.
Purchased on a trip to Oita. It is said to be a terroir sake made from Wakamizu, a sake brewing rice grown in Usuki City. It had a rich and impactful flavor.
Craft sake made with hops. Indescribably strong aroma. Slightly sweet, with an impressive pleasant bitterness. Very pleasant aftertaste and easy to drink. It was a taste I experienced for the first time.
★★★★
It was a craft sake brewed with blueberries from Noto along with rice and malted rice, and was a collaboration with Tsuruno Shuzo, a brewery on the Noto Peninsula. It was a unique tasting liqueur with a rosé wine hue and strong acidity.
Yamadaho is a rare variety that is the parent of Yamadanishiki. It has a relatively strong fruity aroma and a tight texture on the palate. It was smooth, light, and delicious.
★ "Sake" is a Japanese word meaning "sake" in Japanese.
The blue bottle with a summer night sky label is very cool. It was so refreshing that it was hard to believe it was a +9 sake, and the moderate acidity kept me from getting tired of it.
★