loopy's Profile | Sakenowa

loopy

Kinoenemasamune純米吟醸 R6AW

Iinuma Honke Chiba

12/18/2024, 3:14:33 PM

家飲み部

120

loopy

(My impression after drinking it) I felt that it tastes better after a few days than immediately after opening the bottle, as is often the case with fresh sake, so this time I opened the bottle in advance and decided to drink it the next day. It has a slight yellowish color. The top aroma is of apples or white peaches. When you put it in your mouth, it gives a tingling sensation on your tongue, and at the same time, the sweet and sour taste and the delicious flavor of the luxurious ethylene aroma bursts out all over your mouth. The lingering taste is well-balanced with sweetness and sourness. It would be a pity if a little more of the fine sweetness lingers in the aftertaste. There are no off-flavors, but a bit of bitterness seems to have emerged. However, as it approaches room temperature, the sweetness comes out and it is nicely integrated. Producer: Iinuma Honke (Chiba Prefecture, Japan) Rice used: Koji rice : Yamadanishiki Kake rice : Gohyakumangoku Polishing ratio : 58 Yeast : Association 1801 yeast & 1001 yeast Alcohol percentage: 16 Sake degree: -2.0 Acidity: 2.0 Amino acidity: Not disclosed Volume: 720ml Price: 1,870 yen (tax included)

Japanese>English

loopy

ウララとクララ純米吟醸酒一ノ蔵と佐浦のコラボ企画

Ichinokura Miyagi

12/8/2024, 6:51:07 AM

家飲み部

148

loopy

A collaboration product of Urakasumi and Ichinokura. Saura is URARA. Ichinokura is Clara. It is a favorite because of its cute label. Here is a chart diagram for my own drinking comparison. I am sure some of you may say "That's not right! I am sure some of you may point out that it is not right! I would appreciate it if you could tell me. (My impression after drinking it) It looks colorless and transparent. Is it filtered? It has a banana-like ginjo aroma. It seems to be a 1:1 blend of Urakasumi and Ichinokura sake. In the mouth, there is no fizziness, but a sweet and sour taste with a sourness that comes to the fore. The umami of the rice is well expressed, but in a refined and reserved manner. There is a lingering pungency that lingers down the throat. As the temperature rises, sweetness emerges. The umami also came to the fore. It is best served at room temperature. It is the best sake for a mealtime drink. I would like to give it to my daughter Urara. Producer: Ichinokura and Urakasumi (Miyagi Prefecture) Rice used: Sasanishiki Miyagi rice Polishing ratio: 60 Alcohol percentage: 15 Fermentation : Undisclosed Sake degree: +2.0 Acidity: 1.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,980 yen (tax included)

Japanese>English

loopy

Ruka（るか）純米大吟醸モルフォ

Matsuya Shuzo Gunma

12/1/2024, 10:31:27 PM

家飲み部

169

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It is made from high-class rice in the Ryuuki series. It has a slightly greenish color. The first aroma is a ginjo aroma like white peaches. In the mouth, it has an elegant sweet and sour taste that does not irritate the tongue. The body is neither thick nor thin. The sweetness lingers in the throat in the aftertaste. Compared to the Murayu, which was drunk at the same time, it seems to have a lighter taste. This is a very tasty sake on its own. We are happy to have met this rare sake. Producer: Matsuya Shuzo (Fujioka City, Gunma Prefecture) Rice used: Yamadanishiki (Hyogo Prefecture) Rice polishing ratio: 40 Yeast: No. 10 yeast Alcohol percentage: 15 Sake meter: -5.0 Acidity: 1.4 Amino acidity: Not disclosed Brewing water: Kannagawa river, Ayukawa groundwater Volume: 720ml Price: 2,541 yen (excluding tax)

Japanese>English

loopy

Murayu紺瑠璃ラベル本生

村祐酒造 Niigata

11/21/2024, 2:05:53 AM

家飲み部

180

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) There is a slight yellow tinge. The top aroma is faintly fruity, like apples, but not strong. In the mouth, there is no stimulation on the tongue, and the taste is sweet and sour, with a little sourness prevailing. The flavor is stronger than Ryuki. The well-balanced rice flavor lingers in the aftertaste. This sweet and sour sourness creates a mellow taste sensation. The sweet and sour taste, which is different from that of Jyushiyo and No.6, expands the enjoyment of locally brewed sake. It is sweeter with more umami than Ryuuki, which we compared at the same time. Is the degree of sweetness about the same? No, Murayu is sweeter like Wasanbon. Producer: Murayu Shuzo (Niigata City, Niigata Prefecture) Rice used: Undisclosed Rice polishing ratio: 60 Enzyme: Undisclosed Alcohol percentage: 15 Sake degree: +6.0 Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,365 yen (excluding tax)

Japanese>English

loopy

如空純米リスの収穫祭ひやおろし

Hachinohe Shurui Aomori

11/9/2024, 12:07:20 AM

家飲み部

189

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks slightly yellowish. Just by opening the bottle, the aroma of fruity apples overflows. In the mouth, it has a sweet and sour taste that slightly stimulates the tongue. The lingering taste is bitter and quite sweet. This is too sweet for me. I think it is definitely an ethyl caproate ginjo aroma. What yeast is used? I checked and it seems to be Association No. 10 foamless yeast No. 1001. I did not taste any rice flavor, but it was full-bodied. I was surprised to find the sake degree +1.0, but when I drank it on the third day, I was surprised to find that the sweetness had settled down and the taste had become more balanced. Producer: Hachinohe Kind (Aomori Prefecture) Rice used: Hanabukiyuki and others (Aomori Prefecture) Rice polishing ratio: 65 Alcohol percentage: 16 Fermentation : Kyokai No.1001 Sake meter: +1.0 Acidity: 1.6 Amino acidity: 1.2 Volume: 720ml Price: 1,672 yen (tax included)

Japanese>English

うっち〜の超〜りっぱ

Hello, loopy. I always find your clear charts and comments very helpful. I like the sweeter ones from Tohoku, so I'm tempted to drink this one too 😁.

Japanese>English

loopy

Thank you for the complimentary message, Uchi~'s super~ryu. Please don't put too much trust in this chart as it is a comparison chart with my own stupid tongue. Thank you very much for your compliments.

Japanese>English

うっち〜の超〜りっぱ

loopy, I had a lot of chances to visit Sendai on business and got drowned in Tohoku sake 😅.

Japanese>English

loopy

月の井純米ひやおろし

Tsukinoi Shuzoten Ibaraki

10/30/2024, 11:48:39 PM

家飲み部

164

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks quite yellowish. The top-tasting aroma smells firmly of rice bran. When you put it in your mouth, it doesn't stimulate your tongue and you don't taste it for a while, but the next moment you are hit by a very sour taste. It is not sweet and sour, which is popular nowadays, but rather sharp and dry. It is similar to the impression I had of Hanaboe when I first drank it. According to my research, it has a sake strength of +19. It should be spicy. It is classic and has a thick body. It is the type I would have disliked a lot in the past. I would have preferred it if it had a rice bran feel like Etsukaijin, but without the harsh acidity and with the rice flavor spreading through it. But if it is heated up, it might turn into a delicious sake. Next time I'll try it heated. I decided to warm up the second glass of sake right away. The smell of rice bran was gone. The sweetness was not as strong and the alcohol smell was bothersome. The rice flavor lingers in the aftertaste. Producer: Tsukii Shuzo (Oarai-cho, Ibaraki Prefecture) Rice used: Hitanishiki Rice polishing ratio: 65 Alcohol percentage: 16 Sake meter: +19 Acidity: 2.8 Amino acidity: 2.6

Japanese>English

loopy

Kamikokoro純米吟醸原酒旨口ひやおろし、

Kamikokoro Shuzo Okayama

10/22/2024, 12:24:34 AM

家飲み部

175

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) I had wanted to try Kabishin from Okayama, but never had a chance to meet it, but I decided to buy Hiyayogoshi from the autumn sake special at the sake department of Mitsukoshi. It looks greenish with a slight yellow tinge. The nose has a strong cemedine aroma. In the mouth, the taste of banana is felt on the tongue while the smell of alcohol pierces the nose. There is no stimulation. I had a feeling that after a week or two it would lose its edge and change drastically. After a few days of drinking, the cemedine and alcohol smells are gone, as expected, and the taste has changed to a mellow, round, and delicious mouthfeel. Producer: Kabishin Shuzo (Asaguchi City, Okayama Prefecture) Rice used: Akihikari grown in Okayama Prefecture Rice polishing ratio: 58 Alcohol percentage: 16 Yeast: Hakuto yeast Sake degree: -5.0 Acidity: 1.6 Amino acidity: 1.1 Volume: 720ml Price: 1,709 yen (tax included)

Japanese>English

loopy

Oze no Yukidoke純米吟醸ひやおろし生詰

Ryujin Shuzo Gunma

10/10/2024, 8:14:59 AM

家飲み部

196

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks colorless and transparent. The aroma is full of fruity aroma that is typical of a freshly brewed product. When you put it in your mouth, there is no stimulation on your tongue, and contrary to expectations, it has a blurred sweet and sour taste! I thought, "What the heck is this? The umami of the rice is not too strong and the taste is not too dry, but it could be better if it had a little more body. It is like a good sake diluted with water. Is this the first Oze Yukidoke I've ever had? I expect it to change drastically after a few days. It may be good as a food sake because it does not have such a strong taste like Hanahayo. Yes, the taste changed as expected. The sweetness and rice flavor are well balanced. It is a very delicious sake. The position on the chart has been moved to the left side of the bottle. Producer: Ryujin Shuzo (Tatebayashi City, Gunma Prefecture) Rice used: Yamadanishiki and Hachitanishiki Polishing ratio: 50 Alcohol percentage: 15 Fermentation: Undisclosed Sake degree: ±0 Acidity: 1.55 Amino acidity: Not disclosed Volume: 720ml Price: 1,799 yen (tax included)

Japanese>English

loopy

Echizenmisaki純米吟醸完熟秋生斗瓶取り

Tanabe Shuzo Fukui

10/2/2024, 8:24:38 AM

家飲み部

185

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It has a slightly greenish yellow color. It has an aroma like white peaches. In the mouth, a moderately rich rice flavor flows down the throat with a sweet and sour lychee flavor. There is no stimulation on the tongue. The spiciness lingers in the nose. After a few days of drinking, a sweetness emerges. It is a delicious sake with a good balance of umami, sweetness, spiciness, and acidity. This is my first time drinking this sake, and it was a winner. Producer: Tanabe Shuzo (Eiheiji-machi, Fukui Prefecture) Rice used: Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 55 Alcohol percentage: 16 Fermentation: Association 1801 Sake meter: -1.0 Acidity: 1.4 Amino acidity: Not disclosed Volume: 720ml Price: 2,200 yen (tax included)

Japanese>English

loopy

AramasaNo.6 Xタイプ2022

Aramasa Shuzo Akita

9/21/2024, 1:35:07 AM

9/10/2024

家飲み部

197

loopy

(My take on the drink) I put it in the freezer and it froze. I tasted it after it thawed naturally. It has a slightly greenish-yellow appearance, which is typical of nama-zake. The aroma is fruity, which is typical of Shinmasa. In the mouth, the aroma of muscat is felt on the nose and the rich sweet and sour taste is transmitted to the tongue, and the acidity flows down the throat at the moment when the tongue is stimulated. The aroma of muscat lingers in the aftertaste. The sweetness and acidity of Niimasa are evenly split, and the acidity is very assertive, which I felt is a little different from the sweet and sour sake that is so popular nowadays. As expected of Niimasa, it is a delicious sake. It is as delicious as ever even after drinking it for a while. This exquisite sourness is too good to be true. It really is a delicious sake. Brewer : Shinmasa Shuzo (Akita City, Akita Prefecture) Volume: 720ml Degree of alcohol content: 13 degrees Celsius (undiluted) Rice used: Akita rice Yeast used : Shinsei No.6 yeast Polishing ratio: 35 Acidity: Not disclosed Amino acidity : undisclosed Sake degree : Undisclosed Price : 3,280 yen (tax included)

Japanese>English

loopy

Kawanakajima Genbu特別純米山田錦しぼりたて

Shusenkurano Nagano

9/6/2024, 8:46:33 PM

家飲み部

179

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks greenish yellow. It has a pineapple-like fruit aroma. It tastes like a pineapple concentrate with 8 sweetness to 2 acidity. The taste is similar to that of Huayangbao. It has a moderate tingling sensation on the tongue, and I wonder if it is a popular flavor of the moment. The sweetness increases as it gets to room temperature. Brewer : Shusen Kurano, Nagano Prefecture, Japan Brewer: Shusen Kurano, Nagano Prefecture, Japan Rice used: Yamadanishiki Rice polishing ratio: 59 Yeast used: Not disclosed Acidity: 1.8 Amino acidity: undisclosed Sake meter : +4.0 Price : 720ml 1,705 yen (tax included)

Japanese>English

loopy

Wakanoi夏宝特別純米生

Wakanoi Yamagata

8/31/2024, 1:12:50 AM

家飲み部

151

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It has a slight ginjo aroma. In the mouth, there is a slight odor of alcohol, but the sweetness and umami of the rice are well expressed. The taste is well-balanced, neither too sweet nor too spicy. Producer: Wakanoi Shuzo (Nishi-Oshiki-gun, Yamagata Prefecture) Rice used: Miyamanishiki Rice polishing ratio: 60 Alcohol percentage: 15 Yeast: Yamagata yeast Sake degree: ±0 Acidity: 1.4 Amino acidity: Not disclosed Volume: 1,800ml Price: 2,860 yen (tax included) Sake is stored and aged in a "snow cellar" with 90% humidity and 2 degrees Celsius at all times, and the best sake is shipped when it is ready to drink according to the season. Natsuho" is freshly pressed and matured in the snow chamber for about six months before shipping.

Japanese>English

loopy

ChiyonohikariBaton Gold 生酛・蔵付き酵母仕込

Chiyonohikari Shuzo Niigata

8/23/2024, 12:42:03 AM

家飲み部

154

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) I am very interested in this rare and unfamiliar sake. It has a slight yellowish color. The top aroma is not very strong, and there is only a slight scent of ginjo. In the mouth, a bitter sweet and sour taste spreads on the palate. The sweetness is not that strong, so it is neutral. The body is not so thick and the umami is rather elegant. As the comments on the Internet indicate, the umami is so refined and intense that the aftertaste is smooth and clean. Brewer : Chiyonomitsu Shuzo (Myoko City, Niigata Prefecture) Volume: 720ml Degree of alcohol content: 15 Rice used: Yamadanishiki produced in Joetsu Polishing ratio: Undisclosed Yeast used : Undisclosed Acidity: Not disclosed Amino Acidity: Not disclosed Sake degree: undisclosed Price : 720ml 4,000 yen (tax included)

Japanese>English

loopy

Yamatoshizuku純米酒夏のヤマト

Akita Seishu Akita

8/13/2024, 8:35:16 AM

家飲み部

149

loopy

(My opinion after drinking it) Yamato Shizuku is a brand that you can buy without going through a Dewazuru distributor. Here are my impressions. It has a ginjo aroma like white peaches. It has a slight yellow tinge. As soon as it enters the mouth, the delicious taste of rice fills the mouth with a huge mouthful of flavor. The aftertaste is sweet and sour, with a lingering sweetness that lingers in the throat. Although it is called a summer sake, the alcohol content is not low, and the flavor of Miyamanishiki is fully expressed.　It has a solid body, yet still feels somewhat cool.　Like Junmai Ginjo, this sake is once-fired, but instead of the traditional raw bottling method, it is bottled and fired at the same time it is bottled in the vat.　The extra work involved gives the sake a rich freshness on the palate that makes it hard to believe that it is a 60% polished junmai sake. The taste is cool and refreshing, and the fruity aroma of AK-1 yeast is even more vivid.　The acidity is clearly assertive and refreshing, and the palate quickly turns dry, which is probably the reason for its cool flavor. Brewer: Akita Seishu (Daisen City, Akita Prefecture) Volume: 1,800ml Degree of alcohol content: 16 Rice used: AK-1 yeast Polishing ratio: 60 Yeast used: Not disclosed Acidity: 1.5 Sake degree: +1.0

Japanese>English

loopy

Rumikonosake特別純米花火ラベル無濾過生原酒

Moriki Shuzojo Mie

8/8/2024, 1:16:35 PM

6/14/2024

家飲み部

141

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. The ginjo aroma is not very strong. It looks almost colorless and transparent. In the mouth, it tastes sweet and sour with a hint of acidity. From the moment it touches the tongue, the delicious taste and aroma of glutamate spreads to the throat and nose. The elegant sweetness lingers in the aftertaste for a long time. Rumiko's Sake" is not from the brewery where Natsuko's Sake was made, but from the brewery where Rumiko received guidance on the basics of sake brewing from Shinkame Shuzo and others in the same situation as the main character, and worked hard to complete the work with Natsuko's Sake as her goal. It is a delicious sake. Brewer : Moriki Shuzojo (Iga City, Mie Prefecture) Volume: 720ml Degree of alcohol content: 14 Rice used: Yamadanishiki produced in Tokushima Prefecture Polishing ratio: 60 Yeast used: Association #6 yeast Acidity: 1.3 Amino Acidity: Not disclosed Sake degree: +8.0 Price : 2,915 yen (tax included)

Japanese>English

loopy

Tenmei中取り閏号純米大吟醸山田錦

Akebono Shuzo Fukushima

7/28/2024, 12:07:52 AM

家飲み部

144

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks a little yellowish. It is 1801 yeast, which Tenmei does not usually use, but it has an aroma of apples, which is typical of this yeast. When you put it in your mouth, it tastes sweet at first, and a sweet and sour aftertaste lingers down your throat. There is no tingling sensation on the tongue. The sweet aroma lingers forever on the upper jaw. The flavor is similar to that of Tenmei Junmai Ginjo "Kuro" with apple aroma. Brewer : Akebono Shuzo Co. Volume: 720ml Degree of alcohol content: 15 Rice used: Yamadanishiki from Hyogo, Okayama and Hiroshima Prefectures Polishing ratio: 30%. Yeast used: Kyokai 1801 Sake blend Acidity: 1.4 Amino acidity: Undisclosed Sake Degree: -3 to -5 Price : 720ml 3,055 yen (tax included)

Japanese>English

loopy

Shinshu Kirei山恵錦純米吟醸

Okazaki Shuzo Nagano

7/22/2024, 9:31:33 AM

家飲み部

123

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) I have always wanted to try Shinshu Kame-ling. I finally had a chance to try it. The nose has a slight apple aroma. When you put it in your mouth, the juicy sweet and sour rice flavor that is so popular nowadays expands and spreads in your mouth. The sweetness lingers forever in the aftertaste. The coolness of the highlands typical of Shinshu and the moderate juicy flavor are surprisingly well balanced. Brewer : Okazaki Shuzo (Ueda City, Nagano Prefecture) Volume: 1,800ml Degree of alcohol content: 15 Rice used: 100% Yamae-Nishiki grown in Nagano Prefecture Polishing ratio: 55 Yeast used: Association 1801 and Association 1001? Acidity: Not disclosed Amino acidity: undisclosed Sake degree : undisclosed Price: 3,520 yen (tax included) for 1,800ml

Japanese>English

loopy

Juyondai大吟醸双虹七垂二十貫

Takagi Shuzo Yamagata

7/19/2024, 9:06:20 PM

家飲み部

113

loopy

(My impression after drinking it) When I put it in a wine glass and let it stand for a while to let the aroma settle, the nose is stimulated by a mellow, good aroma like that of melon. The appearance is almost colorless and transparent with a slight yellowish tinge. When I think that this liquid is the sake called "Nanadaru Nijukan," which is made in a luxurious method where only seven drops of sake can be obtained from 20 kilograms (75 kg) of rice, I feel a sense of regret that I do not take this sake more seriously. In the mouth, an elegant sweet and sour taste without any miscellaneous flavors is felt on the tongue. As soon as you swallow it, a mellow, fruity flavor fills your mouth and flows down your throat. A lingering taste similar to pineapple, melon, or lychee lingers in the throat for a while. It is a very round sake. We are very impressed with the deliciousness of Jyushiyo Souki. Producer: Takagi Shuzo (Murayama City, Yamagata Prefecture) Rice used: Yamada-Nishiki from Yoshikawa-cho, Hyogo Yamadanishiki Polishing ratio: 35 Yeast: Ogawa yeast Alcohol percentage: 15 Sake meter: +4.0 Acidity: 1.1 Amino acidity: Not disclosed Volume: 720ml

Japanese>English

loopy

Nabeshima鍋島純米吟醸赤磐雄町火入れ

Fukuchiyo Shuzo Saga

7/14/2024, 8:40:14 PM

107

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It has a slightly greenish hue. The ginjo aroma has a nice apple-like aroma. In the mouth, the same as the orange label, a sweet and sour taste spreads over the palate with a slight stimulation on the tongue. Next, the umami of rice flows back down the throat with a bang. Instead of a ginjo aroma like that of Hanahayo, it is more fruity than elegant, and the umami of the rice spreads on the palate. This is the greatness of Omachi. It is a taste that cannot be stopped. It is a scary sake that you will not stop drinking until it runs out. Let's finish it while we still have some sense left in us! I love "Nabeshima" because of its consistent umami and its great sense of balance. Producer: Tomikuchiyo Shuzo (Saga Prefecture) Rice used: Akaban Omachi Rice polishing ratio: 50 Fermentation: Undisclosed Alcohol percentage: 16 Sake degree: ±0 Acidity: 1.6 Amino acidity: Undisclosed Volume: 1,800ml Price: 3,800 yen (excluding tax)

Japanese>English

loopy

Nabeshimaオレンジラベル純米吟醸生五百万石

Fukuchiyo Shuzo Saga

7/11/2024, 6:10:54 AM

4/8/2024

家飲み部

119

loopy

Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. This is a fresh finish Nabeshima Junmai Ginjo class, a.k.a. Orange Label Nama Sake, made from Gohyakumangoku (five hundred million stone). (My impression after drinking it) It has a slightly greenish hue, which is typical of a nama sake. The nose is full of fruity aroma like apples. When you put it in your mouth, you will feel a sweet and sour taste with a little stimulation on your tongue. It does not have a strong amino acid taste, but the flavor of the rice is refreshing and not as harsh as that of Hana-yosu, so it is also good as a food sake! I am looking forward to comparing this sake with Akaban Omachi, which is also from Nabeshima, to see the difference. I love "Nabeshima" for its consistent flavor. Producer: Tomikuchiyo Shuzo (Saga Prefecture) Rice used: Gohyakumangoku Rice polishing ratio: 50 Enzyme: Undisclosed Alcohol percentage: 16 Sake degree: +2.0 Acidity: 1.6 Amino acidity: Not disclosed Volume: 1,800ml Price: 3,200 yen (excluding tax)

Japanese>English

Registered Date

Check-ins

Favorite Brands

Hall of Fame

Most Check-in Brands

Sake Map

Timeline

RecommendedContentsSectionView.title