IchinotaniUNO 純米吟醸 生原酒
FUJIYAMA
Today, Ichinotani UNO Junmai Ginjo from Fukui Prefecture❗️
The aroma is a refreshing ginjo aroma❗️A sip brings a tingling, numbing and spicy taste to the tongue❗️A good sake for a mealtime drink⭕️
Japanese>English
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縁喜NEW ENGI 無濾過生原酒
FUJIYAMA
Today, NEW ENGI❗️ its Junmai Unfiltered Nama-shu❗️❗️ from Yamanouchi Town located in Shiga Kogen, Nagano Prefecture.
The aroma is a stimulating and refreshing aroma that reaches deep into the nose of the sake❗️After a sip, you will feel a concentrated texture on the tongue, followed by a raw tingling sensation and a sharp astringency❗️A good sake for a mid-meal drink⭕️
Japanese>English
FUJIYAMA
Today, I drank a junmai ginjo called "Love Run" made by Teshimaya, the brewer of my favorite "Toyoka" in Okaya City, Nagano Prefecture, which I enjoyed drinking before.❗️The sake was planned by one of the seminars at Nagano Prefectural University and made with the cooperation of Ikusakaya, a sake store in Chikuma City.❗️❗️ I brought this sake to a drinking party and drank it......❗️
The aroma is a fresh, fruity sweet aroma❗️ and when you take a sip, you can feel the concentrated texture on your tongue and the crisp sweetness and acidity of the ginjo, and the fruity ginjo aroma leaves your nose❗️ wonderful sake❤️ was well received by everyone and was empty at the first meeting. ❗️
Japanese>English
FUJIYAMA
Today's sake is a Junmai Ginjo Nama Genshu Uguisu~Tsinguri from Yokobue in Suwa City, Nagano Prefecture❗️
The aroma is a refreshing junmai sweet aroma❗️After a sip, you get a dense texture on the tongue, followed by a subtle fruity ginjo aroma and astringency❗️❗️A good sake for a mealtime drink⭕️
Japanese>English
Amanoto純米大吟醸45
FUJIYAMA
Today, I'm going to try Akita Prefecture's Amano-do❗️ its Junmai Daiginjo❗️❗️
The aroma is fresh, fruity, and sweet❗️❗️A sip will give you a mild texture on the tongue followed by a tingling raw numbness❗️ slight bitterness❗️❗️Daiginjo but refreshing and good as a food sake⭕️
Japanese>English
FUJIYAMA
Today we have Kaze no Mori ❗️ brewed with Nara's Kaze no Mori ALPHA6❗️❗️6 yeast.
The aroma is a fresh ginjo sweet aroma❗️After a sip, it has a mild texture with a little density and acidity, followed by a fresh fruity and tangy spiciness❗️It is also great as a food sake⭕️
Japanese>English
Takachiyo純米吟醸 八反錦一号
FUJIYAMA
Today's sake is a Junmai Ginjo unadjusted Nama-Ginjo unadjusted Nama-Nihon Shu of Takachiyo's Yatan-Nishiki I from Minamiuonuma in Niigata Prefecture❗️
The aroma is a fresh sweet aroma of unadulterated sake❗️As you sip, you will feel the dense texture of unadulterated sake on your tongue, followed by a slight tingling and bitterness❗️A good sake to drink as a food sake⭕️
Japanese>English
さとー
FUJIYAMA Hello 😋.
Takachiyo is delicious 😋.
I have never seen this Takachiyo before. Is there any difference between regular Yatan and Yatan Nishiki Ichigo?
Japanese>English
Kikusuiふなぐち 菊水 一番しぼり
FUJIYAMA
Today, I'm going to drink Kikusui Funaguchi Ichiban Shiboribori❗️ I couldn't go to the liquor store to buy this sake, which is also sold in supermarkets❗️ but this 500ml is quite rare (◠‿◠◠).
The aroma is the sharp keening aroma of the original sake that comes to the back of your nose❗️As you take a sip, you can feel the dense texture on your tongue and the tangy raw acidity❗️❗️I've had this sake many times, but it's still a good sake⭕️
Japanese>English
FUJIYAMA
Today we have a Junmai Daiginjo Namazume from Tobiroki in Fukushima Prefecture❗️
The aroma is a mellow junmai sweet aroma❗️A sip will give you a mild concentrated texture and sweetness followed by a slight numbness❗️Good as a mealtime sake⭕️
Japanese>English
Hanaabi八反錦 おりがらみ
FUJIYAMA
Today we have a Hachitan-Nishiki orikagara from Hanaohayo in Saitama Prefecture❗️ its junmai ginjo unfiltered raw sake❗️❗️
The aroma is fresh and fruity❗️ sip and you get a dense texture on the tongue and a raw tingling sensation❗️ followed by the acidity of the unrefined sake and a refreshing fruity aroma that leaves your nose❗️❗️ wonderful sake❤️
Japanese>English
FUJIYAMA
Today, we have a Jungin Ichigin Ippatsu Hi-ire Genshu ❗️ brewed by Kame no O of Mansaku no Hana in Akita Prefecture, Japan. ❗️❗️
The aroma is a bit sour. After a sip, a slight astringency and acidity comes after the dense texture of the original sake on the tongue❗️A good sake for a mealtime drink⭕️
Japanese>English
Iyari生酛純米 無濾過生原酒
FUJIYAMA
Today's sake is Iyari from Omachi, Nagano Prefecture❗️ and its raw sake, pure rice, unfiltered raw sake‼️
The aroma is a faint junmai sweet fragrance❗️As you sip, you will feel the dense texture of the sake on your tongue❗️And then comes the sharp astringency❗️Good as a mid-meal sake⭕️
Japanese>English
Kaze no Mori秋津穂657NeXT
FUJIYAMA
Today we have Akitsuho 657NeXT❗️ from Kaze no Mori in Nara, Japan.
It is a little lower in alcoholic fermentation than Akitsuho 657, with an alcoholic content of 15 degrees❗️
The aroma is fresh and sweet❗️As you take a sip, you can feel the raw tingling and sourness on your tongue, and the sweet aroma of the fresh unrefined sake leaves your nose❗️A good sake for a mealtime drink⭕️
Japanese>English
Aratamaゆぎにごり 純米吟醸生酒 ぼんだら
FUJIYAMA
Today, Yamagata Prefecture's Aradama's Yugi Nigori ❗️ Jungin Nama Shu's Bondara ❗️❗️
The color is light nigori when mixed. The aroma is a faint ginjo sweetness.❗️ Take a sip, and after a dense, mellow texture comes a sharp numbness, followed by a subtle moromi sweetness.❗️❗️ The sharpness makes it a good nigori sake for a meal.⭕️
Japanese>English
FUJIYAMA
Today's sake is RYUSUISEN from Ichinoya in Omachi, Nagano Prefecture❗️ and is an unfiltered, unpasteurized sake brewed with Kurobe glacial bamboo shoot water❗️❗️
The aroma is of a faintly sweet sake❗️ sip and you'll find a roundness with density on the tongue, followed by a sharp acidity and numbness❗️❗️ and a slight bitterness❗️ good as a mid-meal sake⭕️
Japanese>English
FUJIYAMA
Today's sake is a Junmai Ginjo called "Loveren" made by Teshimaya, the brewer of my favorite "Toyoka" in Okaya City, Nagano Prefecture❗️The sake was planned by one of the seminars at Nagano Prefectural University and made with the cooperation of Ikusaka-ya, a sake store in Chikuma City. ❗️❗️
The aroma is fresh, fruity, and sweet❗️A sip reveals a dense texture and the crisp sweetness and acidity of ginjo, with a fruity ginjo aroma passing through the nose❗️Great sake❤️
Japanese>English
瀧澤新聞包み酒 純米むろか酒
FUJIYAMA
Today we have a sake ❗️ Junmai Muroka Sake❗️❗️ wrapped in a newspaper from Shinshu Meisho in Ueda City, Nagano Prefecture.
The aroma is soft and sweet❗️ sip and you will find a mild mouthfeel followed by a slight numbness and a fruity aroma passing through the nose❗️❗️ sake that is also good as a food sake⭕️
Japanese>English
Tsuchidaはつしぼりichi
FUJIYAMA
Today we have Hatsushiborichi from Tsuchida Shuzo in Gunma Prefecture❗️ a sake made with the brewery's own yeast, Tsuchida IDO Yeast, which is used to create the raw yeast❗️❗️
The aroma is soft and sweet, like sweet fruit❗️As you take a sip, you get a dense texture and acidity, followed by a sharp astringency❗️And then the sweet aroma leaves your nose❗️Skippy sake that is easy to drink despite being made using the traditional sake yeast⭕️
Japanese>English
FUJIYAMA
Today, KURAMOTO64 from Kuramoto in Yamaguchi Prefecture❗️
The aroma is that of sukiyaki (fresh) sake❗️ sip and after a dense texture on the tongue, there is a refreshing and crisp alcohol taste. Then, a slight bitterness and a slightly sweet aroma leaves the nose. ❗️❗️It is also a good sake as a food sake. ⭕️
Japanese>English
FUJIYAMA
Today's sake is Gohashi from Yamaguchi Prefecture❗️ its junmai namaishu❗️
The aroma is a slightly sweet junmai aroma❗️❗️ sip and you get a mild texture and then a spicy taste on the tongue❗️ sake that is good as a food sake⭕️
Japanese>English