FUJIYAMA
Today, Kaze no Mori Omachi 807❗️
The aroma is not much. One sip and there is a raw tingling sensation on the tongue, and a fresh sweet aroma leaves the nose❗️ good sake for a mealtime drink❤️
Japanese>English
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鯵ヶ澤特別純米酒
FUJIYAMA
Today we have Ajigasawa Special Junmai Sake from Ozaki Shuzo in Aomori Prefecture: ❗️
The aroma has the faint smokiness of old sake. After a sip, a mellow texture on the tongue is followed by a mildly astringent taste. After that, there is a smoky aroma from the nose. ❗️ Good as a food sake. ❗️ interesting sake. ❗️
Japanese>English
FUJIYAMA
Today, Akitsuho 807 from Kaze no Mori, Nara, Japan: ❗️
The aroma is faintly raw and sour. A sip is followed by a fizzy tingling sensation on the tongue, then astringency, and a refreshing ginjo aroma passes through the nose❗️ good sake❗️
Japanese>English
FUJIYAMA
Today's Junmai Unfiltered Nama-shu made with Azumino Yamadanishiki from Mikotsuru in Shimosuwa, Nagano Prefecture❗️
The aroma has a subtle ginjo aroma❗️As you sip, you will notice a tangy, raw acidity after the dense texture of the original sake❗️Good Junmai Unfiltered Nama-shu❤️
Japanese>English
Jikon純米吟醸 千本錦 生
FUJIYAMA
Today, Mie's Jikin Senbon Nishiki raw ❗️
The aroma is not much. One sip and you get a slight density and tingling on the tongue, and a fruity acidity❗️ with a fruity aroma of ginjo through the nose❗️ great sake❤️
Japanese>English
Raifuku別囲い 純米愛山
FUJIYAMA
Today's sake is Junmai Betsukuroi Aizan from Raifuku in Ibaraki Prefecture❗️
The aroma is a faint junmai sweetness❗️A sip leaves the tongue with a concentrated mellowness followed by a slight astringency and a tingling sensation❗️❗️A good sake for a mealtime drink❗️
Japanese>English
Dan純米 無濾過生原酒
FUJIYAMA
Today, Junmai Unfiltered Nama Sake by Tadashi from Sasaichi Shuzo in Yamanashi Prefecture: ❗️
The aroma is not much. The first sip has a fresh raw flavor and a dense texture on the tongue, followed by a slight bitter astringency. It doesn't have much of the heaviness of a hara-shu, but it has a complex flavor like a nama-hashiro or yamahai sake. ❗️ interesting sake. ❗️❗️
Japanese>English
Aramasaエクリュ2023あきた酒こまち
FUJIYAMA
Today, I was told at my favorite sake store that this weekend's featured sake ❗️ was Akita Shinmasa's Ecru 2023 Akita Sake Komachi ❗️❗️
The aroma is really just a slight, refreshing aroma of the yeast yeast yeast. ❗️ A tingling, fizzy sensation on the tongue when you take a sip, followed by a heavy flavor that combines the fullness of the ginjo with the complexity of the yeast yeast yeast yeast. ❤️
Japanese>English
FUJIYAMA
Today we have a junmai ginjo sake from Kure in Kochi❗️
The aroma is a sweet aroma of ginjo❗️As you take a sip, there is a mellow sensation on the tongue followed by a numbness and slight bitterness, with a fruity aroma passing through the nose❗️Good sake, typical of junmai ginjo-shu❗️❗️
Japanese>English
FUJIYAMA
Today, Mukonin Sake Cup from Koyama Honke in Saitama, Japan: ❗️
Not much aroma. One sip and you get a dense texture on the tongue, followed by a tingling sensation of sourness. After that, a smoky aroma like that of old sake leaves the nose. ❗️❗️
This sake has been made 8 months past its prime, so I would like to drink something more freshly made: ❗️
Japanese>English
Satonohomare山桜桃 純米大吟醸 無濾過 生々
FUJIYAMA
Today, a Junmai Daiginjo Yamazakura Momo (YASURA) from Sudo Honke in Ibaraki Prefecture: ❗️
The aroma is faintly like old sake. The first sip has a dense texture on the tongue. After that, it has a numbness and a deep flavor like old sake. ❗️The sake we drank this time was last year's sake, so it was a nama-zake, but it didn't have much of a nama-zake feel. ❗️❗️
Japanese>English
FUJIYAMA
Today, I saw Mikotsuru Junmai Unfiltered Nama sake from Shimosuwa, Nagano Prefecture,❗️ and "Orikagarami" ❗️❗️ sold for the first time. I bought it immediately❗️ and opened it, wanting to keep it but knowing that our refrigerator is limited. ❗️
The aroma is fresh, raw, and sweet❗️ sip and you get a raw tingle and slight numbness on your tongue, followed by a refreshing sweetness and a crisp, raw, sweet aroma that passes through your nose❗️ good sake❤️
Japanese>English
FUJIYAMA
Today, Yamadanishiki 807 from Kaze no Mori Yamadanishiki by Nara's Aburacho Shuzo❗️
The aroma is fresh and sweet❗️As you sip, there is a raw tingle on the tongue and a sharp bitter taste❗️The fresh raw freshness passes through the nose❗️❗️
Japanese>English
FUJIYAMA
Today, the aroma is a fresh fruity aroma, just like a ginjo. ❗️ When you take a sip, after a concentrated tongue feel touch, you will feel a slight bitterness, and the fruity taste and aroma will leave your nose. ❗️❗️
A good sake❤️ also great as a food sake❗️
Japanese>English
Kenkon'ichi純米吟醸 宮城県産ササシグレ
FUJIYAMA
Today's sake is a Junmai Ginjo of Sasashigure from Kenkunichi made by the Onuma Sake Brewery of Fujimasamune that we drank yesterday❗️ Yesterday's sake was brewed with Gohyakumangoku sake from Toyama Prefecture, but this time the sake is brewed with Sasashigure from Miyagi Prefecture and the sake brewery is ambitious to use various kinds of sake rice❗️❗️
The aroma is also slightly sweet❗️After a sip, the ginjo fruity sweetness is quickly followed by an astringent and bitter taste on the tongue that disappears❗️As expected, the sake has a similar taste to Gohyakumangoku, although the sake rice is different. This is a ginjo-shu, and since it is a 50% polished rice sake, this one is an easy-drinking sake with a more ginjo feel.❗️
Japanese>English
FUJIYAMA
Today, we have a junmai sake from Miyagi Prefecture's Onuma Sake Brewery, usually known by the sake name Kenkunichi, from Toyama Prefecture's Gohyakumangoku, a Junmai sake, Fujimasamune❗️ citrusy Fujimasamune❗️❗️
The aroma is a faint sweet aroma of junmai sake❗️A sip of this sake leaves a slight spiciness on the tongue followed by a sour taste❗️I would like to compare it with Kenkunichi and see the difference between the two❗️
Japanese>English
ジェイ&ノビィ
Good evening, FUJIYAMA 😃.
We got this one the other day too 😋.
Citrus fuji is a good name 😙.
Japanese>English
SakunohanaSpec d 純吟 無濾過生酒
FUJIYAMA
Today is the first Saku no Hana in a long time❗️
The aroma is a fruity sweet aroma of jungin raw❗️ sip and you'll find a dense texture on the tongue, followed by a tangy, raw feeling, followed by a spiciness, and then the fruity feeling of the ginjo leaves the nose❗️ good sake as a food sake❤️
Japanese>English
FUJIYAMA
Today, a special junmai from Mutsu Hachisen in Aomori Prefecture❗️
The aroma is pleasant, fresh, and sweet❗️ sip and you can feel the tingling, slightly pungent taste on your tongue, with a slight ginjo-like fruity aroma❗️ potential. I would like to taste it, so I would like to warm it up a bit to make sure. I would also like to try this sake on draft: ❗️
Japanese>English
FUJIYAMA
Today, a familiar sake seller recommended Yamasan❗️ "If you haven't had it yet, this❗️ is the one, and this year there are no more bottles in the brewery. This is the last of the bottles they have here too." He recommended that I buy two more sake bottles, but since I had already chosen to buy two more sake bottles without a shugobottle, I bought a shugobottle this time: ❗️
The aroma is slightly fruity and sweet❗️ sip and you get a slight tingling and pungency on your tongue followed by a soft fruity sweet aroma that passes through your nose❗️ interesting❗️ I would like to drink more of this brewery's raw sake that shows the true essence of the sake❤️
Japanese>English
Kaze no Mori507 Petit
FUJIYAMA
Today I had a Kaze no Mori 507 Petit❗️ red with the same Petit label the other day, but today it's green❗️
The aroma is not much, just a faint sweetness❗️After a sip, there is a raw tingle and a bitterness that quickly disappears❗️Good as a food wine⭕️
Japanese>English