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This is a "challenge sake" crafted using a new rice variety from Nagano Prefecture called "Shinkoushu 555" (Yamamizuki).
It's incredibly delicious with the fresh acidity and fruity notes characteristic of unpasteurized nama-zake.
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There's a pleasant ginjo fragrance, followed by an initial burst of sweetness, then a zesty, tart finish.
The bottle's design is refreshingly cool and perfect for summer!
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On Triple Seven Tanabata Day,
we enjoyed a fresh, crisp, and well-balanced Namazake. Its name even includes the "Ori" (織) character from Orihime!
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Summer means natsuzake and a cooling fan!
The sake's refreshing acidity is a great match for oysters.
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This is a rare summer sake brewed with Sasashigure rice, the same variety I ate when I was a child.
Its refreshingly dry taste evokes those bygone summers, cooled by an evening shower.
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Sweet at first, with a clean finish.
The easy-to-enjoy yamahai acidity is lovely！
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My family brought this home for me.
It's a sharp, dry sake, also great with seafood！
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When it comes to sushi, this is it!
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Sake that brings a refreshing breeze on a rainy season day.
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Happy Father's Day!
This is a special collaboration sake between "Chibi Maruko-chan" and Hatsukame Brewery.
It's my first time trying Reiwa Homarefuji.
To be able to drink Hatsukame... Hiroshi must be rich!
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This is my first time drinking sake from Hokkaido.
The label is absolutely adorable!
It has a really nice sharp finish and a hint of acidity that I like.
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I just had my first taste of sake made with Ginpu sake rice, and it was wonderfully fizzy, light, and crisp!
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Refreshing.
That's the only way to describe it.
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It's absolutely delicious!
My personal impression was that it wasn't so much fruity, but rather a Japanese sake with a sharp rice flavor.
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BeauMichelle brewery's everyday sake.
It's labeled as dry, but it's fruity with a noticeable sweetness.
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Phew, the health checkup is over, and I'm free to drink!
The initial taste is sweet, but it develops into a dry finish.
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Staying home during Golden Week.
Day 1: Sogga Père et Fils, which I got from a nearby liquor store.
Naturally fermented using non-pesticide Miyama Nishiki rice and yeasts #1 through #6.
An honest flavor where you can taste the umami of the rice.
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It has a delicate sour and sweet taste, reminiscent of diluted honey lemon.
So refreshing with ice!
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Though dry, it's mellow and incredibly easy to drink. A regular drink for regular meals.
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Picked this up at Tokyo Station!
The wild vegetable tempura has a light and crispness that makes it easy to enjoy.