Ippakusuisei袋づり 純米吟醸 生
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Polishing ratio 50%.
Alcohol content 16%.
Slightly sweet from the first sip to the aftertaste
It has a strong sweet and umami flavor with a hint of cinnamon.
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Koeigikuアナスタシアグリーン
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Unfiltered unpasteurized sake
100% SAGANOHANA
Alcohol 13%.
Citrus aroma with lactic acidity
Clean sweetness, clean acidity, clean bitterness.
It has a delicious flavor with a clean aftertaste, and can be served with a meal or on its own.
Delicious!
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Aramasaコスモスラベル
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Rice: 100% Yoshinobu Junmai Nama Hashiroshi, wooden vat
Alcohol: 14% abv.
Aroma of loquat and lactic acid bacteria
I think last year's Cosmos was fresher and more fruity.
Light and mild on the palate.
Sweetness and acidity are well balanced, and the umami taste seems to be derived from the sake yeast.
Beautiful aftertaste with sweetness
I couldn't figure out the wooden vat for myself, but I wonder if this calming feeling is what it is?
It is very good!
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100% Omachi grown in Hiroshima Prefecture
Polishing ratio 50%.
Alcohol 16%.
Relatively subdued aroma
Pineapple
Full-bodied and delicious, with a light sweetness typical of Omachi.
Dry finish
It is best when it is a little lukewarm!
Aroma seems to run off quite quickly, even for a draft sake.
It is best to drink it up within 2 days of opening.
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Special Junmai
Polishing ratio 60%, alcohol 15%.
Aged aroma?
Soft mouthfeel.
Medium-bodied, with a strong umami.
It has a moderate acidity and leaves a deep aftertaste.
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100% Yamadanishiki, Polishing ratio 50%.
Sake degree +4, Acidity 1.6, Alcohol 16%.
Home-brewed yeast
Light citrus and refreshing aroma like cider.
Refreshingly light and clean, with a hint of umami, yet not tiring to drink.
Very good as a food sake!
Delicious!
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Kirei夕映え 特別純米生原酒
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Limited Bottle at Oda Sake Shop in Onomichi City
100% Yamadanishiki, 60% polished rice
Alcohol 17%, home brewed yeast
Touji Nishigaki Masahiro
Very rich sweetness and umami.
The sweetness is full-bodied, with fresh ripe fruit on the nose.
Full-bodied
Delicious!
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Reisen純米吟醸飛騨誉 生原酒
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Alcohol 16-17%, Rice polishing ratio 55
Sake degree +2
Golden aroma reminiscent of ears of rice.
A mild, full-bodied sweetness on the attack with a lingering aftertaste.
In the second half of the glass, the aroma is sweet and sour like condensed milk strawberries.
Interesting and varied!
Japanese>English
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Sake meter degree +6, Polishing ratio 70%, Association 1401 yeast
Alcohol 15%.
Aroma of ripe melon.
It is rich and full-bodied, with a slightly tangy and pungent taste.
Japanese>English
Kamoizumiロックホッパー 純米吟醸生原酒
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Alcohol 17%, Rice polishing ratio 60
Refreshing and fresh, with aroma of ripe fruits.
Soft sweetness and a clean and crisp aftertaste.
It seems to go well with anything at any time.
Delicious!
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Chidori純米 あらばしり
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Unluckily, my nose is clogged and I can't smell it.
I will update my impressions when it comes back.
A relative of mine took over a brewery that was on the verge of going out of business and revived it!
It is a naturally sour lactic acidic, no way modern style! Fresh and easy to drink.
Delicious!
Japanese>English
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Sweet and sour, neat.
Classical.
Alcoholic taste.
Japanese>English
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Sakurahime yeast type 3 Nama-zake
Shizuku Ehime Polishing ratio 60
Crisp, dry mouthfeel
Good umami and sweetness, giving it depth.
Slightly lactic acidic aroma and crisp acidity
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Takaji純米大吟醸 朝日
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Unfiltered, raw, unfiltered 100% Asahi produced in Bizen Akaban Akabanzaka
Association No. 14 and No. 7 yeast
Polishing ratio 50%.
Slightly sparkling, a pleasant sound when the bottle is opened.
Slightly sweet and mild aroma
Full of sweetness, umami, and acidity, with a nice sharpness.
Well-balanced and easy to drink
Japanese>English
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Mild aroma.
Early ripe melon on the attack with a full-bodied umami.
It has a strong umami, but the slight bubbles and acidity make it light.
It is not enough to drink by itself, but it would be good with French cuisine. It would be good with butter sauce or something without being too heavy.
The third day after opening the bottle, the umami flavor has been added.
Good balance of umami and sharpness. It is delicious!
Japanese>English
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Aroma of unripe melon
Very clear and clean taste
Very good!
Japanese>English
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Shizuku Ehime 50%, No.18 yeast
Dry with sweetness.
Full-bodied with high alcohol content.
It is good with pot dish or something with strong umami flavor.
It's delicious!
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Seikyo純米大吟醸 生原酒 袋しぼり
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100% Yamada-Nishiki, Acidity 1.4, Sake 0.0, Alcohol 16%.
The aroma is gentle and refreshing, with a hint of lemon.
The moment it enters the mouth, it explodes!
The umami comes in a flash, the sweetness comes in a flash, and after a second, the acidity and spiciness come out.
The taste is quite strong, and it is as good as a steak!
Yum!
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Kawakame純米吟醸 中汲み 無濾過生原酒
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Kokumai Kiriitama
delicious
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AramasaNO6 Btype
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4 year old raw sake.
It smells like natto and doesn't taste good.
I like natto, but it is not good to feel it strongly in sake.
I found on the internet that B-type is made by an old method called Bodai-hashiroshi brewing. However, no one has mentioned the natto aroma. Is it because of the condition of storage or duration of storage, or is it my sensitivity? 。。。。
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