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The rice is Kitashizuku from Hokkaido.
It is refreshing, easy to drink and soft.
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とりはつ
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!
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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.
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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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It has a high alcohol content of 18.
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Yago also makes beer, which is also recommended.
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Bought it on crafan. It is probably the best sake of the set. Sake for the relocation of the brewery. I think it's great that they made several kinds.
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I think they are doing a great job with their small warehouse.
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They say you can't buy many of them because there are only a few. It was sold at a souvenir shop at the Asakuma summit observatory on the e-power road in Iseshima for a slightly higher price.
It sure is good.
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Delicious with a strong sweetness of rice. The aftertaste after drinking is also excellent. This is wonderful.
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Made from naturally grown (Kimura-style) Omachi rice. Clean and fruity.
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There are three types in this series: junmai daiginjo, junmai ginjo, and junmai junmai. All are excellent.
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Souvenirs from the Himeji Castle Tour. Local rice goes well with local water.
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This is good!!! Fruity and easy to drink. Everything in this series is good. A little low at 14% alcohol.
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This is pretty good. The label says, "Tradition is free and diverse." It seems to have been founded in the Azuchi-Momoyama period, but they are brewing sake that is not bound by existing concepts. The alcohol content is kept low at 13% and the aroma of cedar barrels is layered.
While looking on the Internet, I found a description of how it is brewed by adding another Junmai Daiginjo to the Junmai Daiginjo unrefined sake that is still fermenting.
It is great that it is easy to drink and yet the flavor does not overpower the food.
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A sharp taste typical of Niigata sake. It was sharp, yet rich. In short, it was a good sake.
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It is made with 14% Yamada-Nishiki from Shiga Prefecture and Watafune.
The acidity was 2.4. It was indeed mellow. It was a good sake. I wonder if it is distributed outside of the prefecture because of its small quantity.
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When you put it in your mouth, the rich flavor comes with a thud. I think it may be due to the fact that it is unfiltered raw sake, but that is to be expected from Nouguchi.
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Last 4 of the Last Sake series.
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