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This classic bottle is based on the recipe for ginjo-genshu at the time of Mr. Abe's return to the brewery in H26BY.
It expresses a clean and dry taste with the lightness and acidity typical of Niigata Prefecture.
It has a calm aroma without a hint of ginjo, with a slight gasiness, and sweetness and acidity spreading at the same time.
The acidity is effective, and the bitter taste gradually spreads to the back of the mouth, giving it an early rice-type hardness, lingering aftertaste, and high acidity.
Japanese>English
memo
It has a sweet aroma like grape and pineapple, with a sultry yogurt-like acidity.
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十六代九郎右衛門生もと純米 愛山13
memo
Gently cute and delicious.
This is a bottle that brings together the various techniques of Kuroemon. It is made with "Aizan rice", "13% original sake", and "sake brewed from the original yeast".
Japanese>English
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Lush aroma of Muscat and Andes melon. The rich fruitiness is reminiscent of lychee and other tropical fruits, while the lively gasiness, acidity, and minerality create a refreshing aftertaste.
Polishing ratio: 50%.
Rice used: 100% Yamadanishiki
Ingredients] Rice (domestic), rice malt (domestic)
Water】Benten spring water
Alcohol content】14.5%.
Capacity】720ml
Yeast] Undisclosed
Sake meter] Not disclosed.
Acidity】Not disclosed
Japanese>English
Fusano KankikuOCEAN99 星海-Starlight Sea-2024
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Hoshikai is based on the theme of "The Sea on a Summer's Night. It has a gorgeous aroma and is very juicy on the palate, but the aftertaste disappears easily from the mouth.
Alcohol content: 14%.
Rice used: Comet
Rice polishing ratio: 50
State: Nama-shu
Japanese>English
Fusano Kankiku純米大吟醸 羽州誉50 Horizon
memo
The aroma is reminiscent of light lemongrass and lychee. In the mouth, the wine has a strong presence, with sweetness and acidity coming in at the same time. Light and lingering. The collection of conflicting flavors is the result of an assemblage. The wine is clear and has a high center of gravity, with a light and long aftertaste. In the approaching autumn, the aftertaste becomes sentimental. After a summer, it has a unique sharpness with a rich and beautiful acidity. The mature acidity and sweetness are well-balanced with aging.
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Kamonishiki黄水仙 しぼりたて
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It is brewed with a focus on the balance of freshness, clarity, fullness of flavor, and depth of flavor.
Not only is it light and easy to drink, but it also has a firm umami taste.
Rice used: 100% rice suitable for sake brewing
Rice polishing ratio: 50
Alcohol content: 13% pure sake
Producer: Kamo Nishiki Shuzo, Niigata City, Niigata Prefecture
Japanese>English
memo
The alcohol content is low at 13 degrees Celsius. It has a refreshing aroma like that of a pineapple, and a fresh, clear sweetness that spreads pleasantly.
It has a light mouthfeel, and the bitterness of pink grapefruit lingers in the mouth.
Japanese>English
Kazenomori雄町 507 CHALLENGE EDITION
memo
Gently wafting, gorgeous aroma of white strawberries.
The bubbly, slightly effervescent taste that is unique to Kaze no Mori. The white strawberry-like sweetness and refreshing acidity that can also be found in the aroma are remembered, and together with these, the mellow flavor unique to Omachi spreads out. The mineral impression and complex flavor of the brewing water, which is a characteristic of Kaze no Mori, are found at the back, and the depth of flavor can be felt. After swallowing, the soft aftertaste lingers pleasantly.
Rice: 100% Omachi produced in Okayama Prefecture
Polishing ratio 50%.
Yeast: Homemade cultured yeast (type 7)
Alc. 16% alcohol by volume
Water: Deep underground spring water from the Kongo Katsuragi mountain range (hardness: 214 mg/L)
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Fusano KankikuOCEAN99 純米吟醸 青海 -Summer Sea- 無濾過生原酒
memo
It is brewed with a light acidity and flavor balance in mind, aiming for a refreshing taste that makes you want to drink it on days beyond the summer days. This bottle will create a refreshing summer dining experience that makes you want to surrender yourself to the clear blue ocean and the soothing sound of the waves.
Rice used: Dewa Tsanzan
Rice polishing ratio : 55
Alcohol content : 14
Place of origin : Chiba Prefecture, Shangiku Meizhou
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Kameizumi純米吟醸原酒 CEL-24 生酒
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Using "Hachitan-Nishiki" rice produced in Hiroshima Prefecture as the raw material, the brewery produces a highly aromatic sake developed at the Kochi Prefectural Industrial Technology Center.
This refreshing sweet sake is lavishly brewed with Kochi yeast "CEL-24" and 14% alcohol by volume.
The aroma is reminiscent of apples and pineapples, and the balance between acidity and sweetness is exquisite, giving it a fresh, fruity taste like a white wine.
Rice used: Hachitan-Nishiki
Polishing ratio/50
Sake meter degree: -15 to -8
Acidity/1.5-2.0
Alcohol content/14%.
Japanese>English
Nito純米大吟醸 愛山四十八 うすにごり生 直汲み
memo
Only a carefully selected portion of the new sake pressed at the "tanba" of the popular limited edition sake "Futato Aizan" is packed by hand by the toji.
The flavor is a pure expression of the elegance of "Aizan" with its queen-like elegance, and the refreshing sweetness of "usunigori" is added, as well as the fresh gassy sensation unique to "nikkumi" on the palate.
The flavor also has a fresh gasiness that is unique to "nikkagumi". It has both extremes of "umami" and "sharpness" concentrated in a medium body.
Rice used: Aizan
Rice polishing ratio: 48
Alcohol content: 16%.
Japanese>English
memo
A standard sake of the Sairai series.
It is a fire-roasted type sake, but it has a fresh feeling. The aroma is reminiscent of muscat, and the sweetness of the rice spreads in the mouth.
The sweetness of the rice spreads in the mouth, and the final taste is clear and crisp with acidity.
Rice used: Koji rice: Yamadanishiki/Kake rice: Omachi
Polishing ratio: 50%.
Alcohol content・・・15
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Haneya純米大吟醸 翼 生酒
memo
The soft and gentle mouthfeel and refined, fresh flavor spread with a light aftertaste.
Ingredients: Gohyakumangoku
Rice polishing ratio: 50%.
Sake meter: around +3
Alcohol content: 15%.
Japanese>English
Tb.dog
Carbonated and sweet like sparkling wine. I'm not a good wine drinker, so it feels like the same thing I'm not good at...
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