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loopy

Kamoshibitokuheiji別誂

Ban Jozojo Aichi

7/7/2024, 10:01:49 PM

3/22/2024

家飲み部

loopy

loopy loopy I received 5 bottles of "brewer's kuheiji" as a return gift from my hometown tax payment. This time I will check in the fifth and last bottle. The same "brewer Kuheiji" can be different. (This may be a slight exaggeration, but...) (My impression after drinking it) It looks clear and colorless, but there is a slight yellowish tinge. The initial aroma is of white peaches or lychee. When you take it into your mouth, a moderate sourness and sweetness spreads to the back of your throat. To me, the sweetness seems to be much stronger than the acidity. The lingering taste of full-bodied rice lingers pleasantly. It is a well-balanced and delicious sake. It tastes similar to Byakko, Chibitagawa, and Ayu, and is in the position of my favorite flavor. Compared to "human" which I drank just before, "human" is more acidic and dry. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 35 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake degree: ±0 Acidity: 1.7 Amino acidity: Not disclosed Volume: 720ml Price: 5,500 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheijihuman

Ban Jozojo Aichi

7/6/2024, 6:18:05 AM

3/22/2024

家飲み部

loopy

loopy I received 5 bottles of "brewer's kuheiji" as a return gift from my hometown tax payment. This time I will check in the fourth bottle. Here is a chart diagram for my own drinking comparison. I am sure some of you will say, "That's not right! 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 yellowish taste and a slightly greenish taste compared to the other Kuheiji so far. It has a nice aroma of banana or pear. In the mouth, it tastes sweet and sour and elegant. It is the least acidic of all the Kuheiji so far, with the sweetness prevailing. It is an elegant and delicious sake, with plenty of the characteristic acidity of Kuheiji. I am looking forward to seeing how it changes after the bottle is opened. 2 to 3 days after drinking, I thought the sweetness would prevail, but the acidity is stronger. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 45 Enzyme: Association No. 9 series Alcohol percentage: 16 Sake degree: ±0 Acidity: 1.7 Amino acidity: Not disclosed Volume: 720ml Price: 3,300 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheiji山田錦 EAU DE DESIR（オードデジュール）

Ban Jozojo Aichi

7/5/2024, 9:16:54 AM

3/22/2024

家飲み部

loopy

Five bottles of "brewer's kuheiji" were sent to me as a return gift for my hometown tax payment. This time I will check in the third bottle. Here is a chart diagram for my own drinking comparison. I am sure some of you may say, "That is not right! 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) This is the third of five bottles of brewer's kuheiji. It is as clear and colorless as it looks. It has an aroma of lychee and banana. In the mouth, there is no tingling sensation on the tongue as with the previous two bottles. First, the acidity comes to the forefront. It has a clear throat and is like a white wine. The acidity is the most pronounced among the three bottles. We compared three wines at the same time, and it may be because the other two wines had been open for a while, so the sweetness was getting stronger. I was surprised when I drank it the next day to compare it with HUMAN! The acidity is completely gone and the sweetness is stronger. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 50 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,150 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheiji彼の地

Ban Jozojo Aichi

7/4/2024, 1:49:00 PM

3/22/2024

家飲み部

loopy

loopy I will check in sequentially with the 5 bottles of "brewer's kuheiji" sent to me by the hometown tax payment. 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 out that it is not right! I would appreciate it if you could tell me. Next, this is the second bottle. (My impression after drinking it) Almost colorless and transparent in appearance. It has a discreet ginjo aroma, slightly banana and lychee-like. In the mouth, it has a sweet and sour taste with a strong acidity of about 6 to 4, without a chattering sensation. It has a sweeter taste than "Born in Kurodasho. In any case, it shares the same characteristics of Kuheiji, which is characterized by its acidity. I did not detect any lingering bitterness, and it seems that Kuheiji uses yeast No. 14, commonly known as Kanazawa yeast. It is described as having aromas of banana and pear with isoethyl acetate, and it is. The throat is clear and the umami is asari. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 40 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 4,400 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheiji黒田庄に生まれて

Ban Jozojo Aichi

7/3/2024, 1:27:37 AM

3/22/2024

家飲み部

loopy

I will check in sequentially with the five bottles of "brewer's kuheiji" sent to me by Furusato tax payment. 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 may point out that it is not right! I would appreciate it if you could tell me. The first one is this. (My impression after drinking it) It looks almost colorless and transparent. It has a discreet ginjo aroma, slightly banana and lychee-like. In the mouth, it has a sweet and sour taste with a strong acidity of about 7 to 3, without a chattering sensation. A slight pleasant bitterness lingers in the aftertaste. 14 yeast, commonly known as Kanazawa yeast, is said to be used by Kuheiji. It is described as having aromas of banana and pear with isoethyl acetate, and it is. The throat is clear and the umami is ashy. After about a week of drinking, the acidity is still well developed at about 6 to 4. A hint of sweetness lingers in the throat. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 35 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,750 yen (tax included)

Japanese>English

loopy

Koeigiku幾望（きぼう）無濾過生原酒

Koeigiku Shuzo Saga

7/1/2024, 7:46:42 AM

家飲み部

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 been a long time since I have had Kouei Kiku, but it is still delicious. It looks clearly green + yellowish. The aroma of white peaches. The top aroma is of white peaches. When you put it in your mouth, you can feel a little bit of a burning sensation on your tongue. The taste is sweet and sour with low acidity. The sweetness lingers in the throat. It also has a lot of umami. The taste of lychee remains in the throat. It is a sweet and very tasty sake. It tastes similar to Byakko, Betsuatsurae by Kuheiji, Chibitagawa, and Ayu. After a week or two, the sweetness, umami, and fullness of the flavor increased even more. Brewer : Koueikiku Shuzo Co. Volume: 720ml Degree of alcohol content: 15 Rice used: Undisclosed Rice polishing ratio : Undisclosed Brewing method : Natural lactobacillus brewing Acidity: Undisclosed Amino acidity: Not disclosed Sake degree : undisclosed Price : 2,035 yen (tax included)

Japanese>English

loopy

Yukinobijin純米吟醸

Akita Jozo Akita

6/30/2024, 1:20:33 AM

2/27/2024

家飲み部

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 colorless and transparent. It has a slight scent of ginjo aroma at the top. When you put it in your mouth, you first taste the acidity. As it rolls around on the tongue, sweetness emerges. The flavor of rice is not as good as that of the Masamune, which I chose to compare at the same time. The taste is rather subdued and elegant. It is perfect as a food sake. This is the third Yuki no Bijin I have had, and this was the one I felt the most sweetness from; I thought it was made with No. 6 yeast, but it was brewed with No. 14 Kanazawa yeast. Producer: Akita Brewery (Akita City, Akita Prefecture) Rice used: Koji rice: Yamadanishiki Kake rice : Akita Sake Komachi Polishing ratio: 55 Yeast : Association No.14 Kanazawa yeast Alcohol percentage: 16.9 Sake degree: +4.0 Acidity: 1.8 Amino acidity: Not disclosed Volume: 720ml Price: 1,870 yen (tax included)

Japanese>English

loopy

Tenmei槽しぼり純米大吟醸山田錦×夢の香

Akebono Shuzo Fukushima

6/28/2024, 2:39:41 AM

5/10/2024

家飲み部

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 cloudy like lees. It has a fresh and fruity aroma like muscat, which is typical of tank Shibori. In the mouth, there is no tingling sensation and the flavor of sweet and sour lychee with a hint of umami fills the mouth. I felt it was richer than the Junmai Daiginjo Yamadanishiki & Gohyakumangoku that I drank two years ago. Brewer : Akebono Shuzo Co. Volume: 720ml Degree of alcohol content : 16 Rice used: Koji rice: 22% Yamadanishiki from Hyogo Prefecture Kake rice : Yumenokou from Aizu 77 Polishing ratio: 40% and 47% respectively Yeast used: NATSUKI in-house yeast Acidity: 1.4 ■ Amino acidity: Sake degree : -4 Price : 2,117 yen (tax included)

Japanese>English

loopy

Hirotogawa純米酒

Matsuzaki Shuzoten Fukushima

6/26/2024, 4:18:50 PM

家飲み部

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 clear and colorless, and smells full of melon or cemedine aroma. When you put it in your mouth, a discreet sweet and sour taste spreads down your throat. It has a refreshing aftertaste. After 12 days of drinking, the cemedine aroma disappears completely, and the elegant aroma of lychee and white peaches is present. In the mouth, it tastes like banana. It is like a Jyushiyo! It is a delicious sake. The sweetness with a slight sourness is pleasant. It has turned into a splendidly delicious sake. Producer: Matsuzaki Shuzo (Ten-ei-mura, Fukushima Prefecture) Rice used: Yumeko Rice polishing ratio: 65 Yeast: Fukushima Prefecture yeast TM-1 Alcohol content: 15 Sake meter: +3.5 Acidity: 1.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,375 yen (tax included)

Japanese>English

loopy

Mutsuhassen夏どぶろっく（活性にごり生原酒）

Hachinohe Shuzo Aomori

6/24/2024, 9:50:47 PM

家飲み部

loopy

(My opinion after drinking it) It is a hard drink to open anyway. I couldn't resist and blew out a little. The appearance is cloudy enough as it is dobrok. I heard it looks like calpis, so I compared it to Sanuki Cloudy, which is similar, for comparison. While Cloudy is a cloudy yellowish white, Doburok is a beautiful white. As for the taste, it does not have much of a pleasant aroma. It tastes like a lactic acid drink. When you put it in your mouth with a glass of wine, the sourness first stimulates your nose. Then, the sweet and sourness that prevails over the acidity stimulates the tongue a little. It is sweet enough, but the acidity counteracts the sweetness, making it an easy-drinking sake. I like this taste. I think I'm going to get addicted to it. It is less sour than Sanuki Cloudy. Brewer : Hachinohe Shuzo (Hachinohe City, Aomori Prefecture) Volume: 720ml Degree of alcohol content: 13%. Rice used: Hanabukiyuki (Aomori rice) Polishing ratio: 55 Yeast used: Not disclosed Acidity: 1.5 Amino acidity: undisclosed Sake degree: -25.0 Price : 1,760 yen (tax included)

Japanese>English

loopy

鳥海山純米吟醸生秋田酒こまち

Tenju Shuzo Akita

6/22/2024, 2:04:25 AM

家飲み部

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 clear and colorless, like the "Sagata" that I bought at the same time, but has a slight greenish tint. It has a nice aroma of white peaches or lychee. In the mouth, this one has a slightly tingling sensation on the tongue. The well-balanced acidity and sweetness are in harmony, and they flow down the back of the throat as if gliding down. The acidity is more pronounced than that of the "figure" and a good amount of sweetness lingers in the aftertaste. What should I do? It tastes so good. Brewer : Tenju Shuzo (Yurihonjo City, Akita Prefecture) Volume: 720ml Degree of alcohol content: 14 Rice used: Akita Sake Komachi produced by Tenju Sake Rice Research Association Polishing ratio: 55 Yeast used: K-1401 (Kanazawa yeast) Acidity: 1.6 Amino Acidity: 0.6 Sake meter : +2.0 Price : 1,7,05 yen (tax included)

Japanese>English

ジェイ&ノビィ

Hello, loopy 😃 Chokaisan! It's so delicious and impressive 🤗 I know exactly how you feel 😄. I know exactly how you feel 😄.

Japanese>English

loopy

Jay & Nobby, thank you for your comments. I was so surprised by the taste that exceeded my expectations that I just had to write about it. We look forward to working with you in the future.

Japanese>English

loopy

Sugata純米吟醸愛山無濾過生原酒

Iinuma Meijo Tochigi

6/17/2024, 9:23:45 AM

家飲み部

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) The appearance is clear and colorless, with a slight greenish tinge. The top aroma is fruity and has a good ginjo aroma like white peaches. In the mouth, it has a well-balanced, firm sweet and sour taste. The umami of the rice goes down the throat firmly, and the sweetness lingers in the aftertaste. This sweetness and sweet-sourness is "suidama. The yeast seems to be 1801 yeast which produces a lot of ethyl caproate. We do not know specifically which yeast is used in Suiyu, only that it is a home-cultivated yeast, but it is possible that it is a very similar yeast. Brewer : Iinuma Meizo (Tochigi, Tochigi Prefecture) Volume: 720ml Strength: 16.8 degrees Celsius Rice used: Aiyama Rice polishing ratio: 55 Yeast used: Aikyo 1801 yeast Acidity: 1.6 Amino acidity: 2.2 Sake degree: -2.0 Price : 1,980 yen (tax included)

Japanese>English

loopy

Hanamura純米吟醸美郷錦火入れ

Ryozeki Shuzo Akita

6/14/2024, 3:15:00 AM

家飲み部

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 clear and colorless. It has a strong fruity aroma. There is no chattering sensation in the mouth, and it has an elegant sweet and sour taste. The sweetness lingers in the aftertaste. The sweetness of "Miso Nishiki" seems to be more reserved than that of "Omachi" even in the same junmai ginjo. It does not have a strong flavor, but the umami of the rice is well expressed. Hanayu is a hard-to-find sake. I was glad to have encountered it at the sake festival held at Sendai Nishi Park. Brewer : Ryoseki Shuzo (Yuzawa City, Akita Prefecture) Volume : 1,800ml Degree of alcohol content: 15 Rice used: Misato Nishiki Polishing ratio: 50 Yeast used: Not disclosed Acidity: 1.5 Amino acidity: 0.8 Sake degree: -5.1 Price : 1,800ml 3,960 yen (tax included)

Japanese>English

loopy

Afuri（あふり）水酛山田錦無濾過生原酒

吉川醸造 Kanagawa

6/12/2024, 7:19:19 AM

家飲み部

loopy

After the sake festival at Sendai Nishi Park, I went to buy it at a distributor who I heard had it, but they did not have "Amezure" with the same specs. Instead of Aizan, I bought Yamadanishiki "Amezure". The sake level is quite different, but I am looking forward to seeing how it tastes. The bottle has a long neck. Thanks to this, when we put them in the vegetable compartment of the refrigerator, where we keep four-pack bottles side by side, the door wouldn't close. I had no choice but to put it in lying on its side. It looks yellowish like pineapple juice. The top aroma is of rice bran, which is quite strong. Unlike Miyamanishiki Amefall, there is no tingling sensation in the mouth, but rather a sweet and sour rice flavor like pineapple juice. The acidity is quite strong. It is a reproduction of the time when I drank Hana Tomoe in Nara. As the temperature rose, the umami or richness of the rice flavor increased. I am looking forward to seeing how it changes after a week or two next time. Brewer : Yoshikawa Shuzo (Isehara City, Kanagawa Prefecture) Volume : 720ml Degree of alcohol content: 15 Rice used: 100% Yamadanishiki produced in Tojo, Hyogo Prefecture Polishing ratio: 90 Yeast used: No additives Acidity: 3.0 Amino Acidity: 2.2 Sake degree: -1.0

Japanese>English

loopy

Afuri（あふり）純米愛山水酛仕込み

吉川醸造 Kanagawa

6/9/2024, 12:27:32 AM

家飲み部

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) This is another sake I wanted to try. I finally met this sake at a sake festival in Sendai Nishi Park. The name is written "rainfall" and reads "aburi"! It looks yellowish. It has a fruity aroma like pineapple. When you put it in your mouth, you can feel a slight tingling sensation on your tongue. A very delicious sweet and sour taste fills your mouth. It is a very well-balanced sweet and sour taste. There is no bitterness at all, and the delicious taste of rice lingers in the aftertaste. It is a very tasty sake! I would like to buy this sake and keep it by my side. Brewer : Yoshikawa Shuzo (Isehara City, Kanagawa Prefecture) Volume: 1,800ml Degree of alcohol content: 13 Rice used: 100% Aizan from Hyogo Prefecture Rice polishing ratio: 60 Yeast used: No additives Acidity: 2.7 Amino acidity: 1.2 Sake degree: -18.0 Price: 4,290 yen (tax included) for 1,800ml

Japanese>English

loopy

シン・ツチダ

Tsuchida Shuzo Gunma

6/7/2024, 11:57:53 PM

家飲み部

loopy

Tsuchida Shuzo's "Shin Tsuchida" is rapidly gaining popularity these days. The rice is almost unpolished, with a polishing ratio of 90%. Moreover, it is brewed with rice instead of sake rice! The yeast and lactic acid bacteria seem to be additive-free, and the brewery's own yeast seems to be doing the alcoholic fermentation. The color of the sake is a kohaku (reddish-brown). It has the aroma of old sake. It has a caramel aroma. It is surprisingly sour in the mouth! The sake has a sake level of -10, so you would think it would be sweet, but strangely enough, it feels dry. Is it because it has an acidity of 4? I was convinced. It is similar to the feeling I had when I first drank Hana Tomoe in Nara. It has its own quirks, but if you like it, you can't stop drinking it. The body is thick because of the small amount of rice shavings, and the umami of rice with glutamate acid is amazing. It also has a very strong alcohol taste. Moreover, the aroma of rice bran lingers throughout. It is similar to Tamagawa Junmai-shu Yamahai Nama-filtered Nama-genshu from Kyoto. It is a distinctive sake with a unique character. Brewer : Tsuchida Shuzo (Tone-gun, Gunma) Degree of alcohol content: 16 Rice used: Gunma-grown rice Rice polishing ratio: 90 Yeast used : No additive Acidity: 3.6-4.2 Amino acidity: 3.7-4.3 Sake degree: -11 to -15

Japanese>English

loopy

Kuroushi純米吟醸雄町生酒

Nate Shuzoten Wakayama

6/5/2024, 9:07:17 PM

家飲み部

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 of the drink) I wanted to try "Kurogyu" and finally met it at the sake festival in Sendai Nishi Park. I met the female brewer who explained the sake to me. It was colorless and transparent. The aroma is quite fragrant, with a hint of ginjo (grape-like ginjo aroma). When you put it in your mouth, you can feel a slight tingling sensation on your tongue. The sweet and sour rice flavor spreads in the mouth. It is dry from the sake level, but has a refreshing sweetness. Just a little (but not enough to be bothersome), I could smell alcohol. The lingering taste of rice lingers in the aftertaste. It is a delicious sake. Brewer : Nate Shuzoten (Kainan City, Wakayama Prefecture) Volume: 1,800ml Degree of alcohol content: 17 Rice used: Omachi Rice polishing ratio: 50 Yeast used: Association No. 9 yeast Acidity: 1.5 Amino acidity: 1.0 Sake meter : +6.5 Price : 1,800ml 3,740 yen (tax included)

Japanese>English

loopy

Isojiman水響華大吟醸

Isojiman Shuzo Shizuoka

6/5/2024, 12:21:58 AM

家飲み部

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) The ginjo aroma was more fragrant than that of Wakanami, which I drank on the same day, but it was moderate. It has an elegant sweet and sour taste in the mouth. It has an elegant taste with a banana smell brought out by isoamyl acetate. Overall, it is more subdued than Wakanami and is suitable as a food sake. This is the first time I have had an Isobojiman daiginjo, but it is a delicious sake that is just as popular as it is quintessential. Brewer : Isoban Shuzo (Yaizu City, Shizuoka Prefecture) Volume: 1,800ml Brewer : Isoban Shuzo (Yaizu City, Shizuoka Prefecture) Volume : 1,800ml Rice used: Tojo Tokujo Tokujo rice, Hyogo Prefecture, special A district, Yamadanishiki Polishing ratio: 50 Yeast used: In-house preserved isoamyl acetate Acidity: 1.2 Amino acidity: undisclosed Sake degree: +5 to +7 Price : 5,830 yen for 1,800ml (tax included)

Japanese>English

loopy

Utashiro（うたしろ）〜月華〜

天領盃酒造 Niigata

6/1/2024, 9:19:50 PM

家飲み部

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 clear and colorless. It has a chattering sensation on the tongue. It is crisp and the acidity comes out in full force. There is a slight sweetness in the aftertaste. Surprisingly dry. It has less sweetness and ginjo aroma than the pink-labeled Garakudai Hanakari that we drank in the spring, and is more dry. The sweetness increased as it reached room temperature. This sake also seems to taste better if it is not too cold. This sake is brewed with the intention of being a food sake. We hope that this sake will be as beautiful, calm, and dignified as the light of the moon. This bottle is made with the wish that it will be as beautiful, calm, and dignified as the light of the moon. This sake is the core of the Garakudai series. Brewer: Tenryohai Shuzo (Sado City, Niigata Prefecture) Volume: 1,800ml Pour: 14.5° (original) Rice used: Gohyakumangoku Polishing ratio: Undisclosed Yeast used: No. 901 Acidity: Undisclosed Amino acidity: Not disclosed Sake degree: Undisclosed Price: 3,520 yen (tax included) for 1,800ml

Japanese>English

loopy

Utashiro（うたしろ）花明かり生酒

天領盃酒造 Niigata

6/1/2024, 2:44:21 AM

家飲み部

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) This is a spring limited edition sake from the Garakudai series. Even though it is not labeled as "nama-shu," it is probably a nama sake. It has a cool aroma and a fresh mouthfeel. After the smooth sweetness spreads, a slight bitterness and acidity tighten the whole flavor. The gradual opening of the flavor after opening the bottle is one of the best parts of enjoying Garakudai. Compared to Sairai, which we compared at the same time, it has a more elegant taste. Producer: Tenryohai Shuzo (Sado, Niigata Prefecture) Rice used: Koshitanrei Polishing ratio: undisclosed Yeast: 901 yeast Alcohol percentage: 15 Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 1,870 yen (tax included)

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