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A bottle with a lot of spirit. The taste is surely only by the crop.
Japanese>English
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The taste was clear, and this was amazing for a Yamahai. It was delicious.
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He explained that the brand name "Matsumoto Castle" is sold only as far as Joji Matsumoto can see.
It is stored in a windhole and aged slowly. Since not many bottles can be stored in the windhole, it seems to be a limited edition.
It is said to be made from Yamahai (mountain waste), but I did not feel much acidity, and it was very refreshing and easy to drink.
The rice is Miyamanishiki.
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It is not as acidic as the old Muro, but it has a good acidity and is very drinkable. Alcohol is strong.
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Purchased at an antenna store.
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Yume-Ginko is rice from Aichi Prefecture. The water is from the subsoil at the foot of Mt.
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The rice is Koshitanrei. The terroir of Shinbuta.
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Limited edition for crafan. It is yellow in color and looks like old sake.
It is said to be a sake given to Oarai, using mineral-rich medium-hard water from Oarai and rice from Oarai.
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Dry and sharp Kimoto sparkling. What a luxurious sake!
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Purchased at an antenna store in Hokkaido. I feel that Hokkaido's sake is basically easy to drink.
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I guess it must be lovely for the brewery to have a brewer's yeast.
It has a characteristic sweet and sour taste. I can understand why it is rated -6 on the sake scale. It has a strong flavor.
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It is dry with a sake strength of +14.
The brewery's commitment is to make sake that is dry and does not over-soak the rice.
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They named it "Silk" because the finish is as delicate as silk.
It is indeed a very fine and delicate finish.
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Fuji's subterranean water is good.
Fuji is good.
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A mysterious location with a warehouse in a shopping street.
It is said to be the sacred sake of Izumo Taisha Shrine.
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The rice is Kitashizuku from Hokkaido.
It is refreshing, easy to drink and soft.
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Sake brewed with Kinuhikari produced in Shimoda and water from Mt. It is refreshing and delicious. Fuji is great. And, the sweetness of sake increases when drunk while eating fish from Shimoda! The sweetness of sake increases if you drink it while eating fish from Shimoda!
Japanese>English
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Local strong rice is used.
The rice is polished moderately to maximize the flavor of the rice, and daiginjo was not recommended at the brewery.
They are aiming for a junmai sake that goes well with warmed sake. Basically dry.
I sensed a lot of care and attention to detail in the brewing of this sake.
The acidity was not strong for a sake made from raw sake. It was soft and easy to drink.
Japanese>English
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Purchased near the Shinkansen ticket gates in the station building. It had a rich flavor.
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My wife advocates the theory that sake with the character for "river" is good. Yoshinogawa is certainly good.
Why is there no mention of the rice variety on the label?
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