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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)

Japanese>English

loopy

Wakanami純米吟醸山田錦生酒

Wakanami Shuzo Fukuoka

5/30/2024, 7:16:06 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) I think it looks colorless and transparent. I cannot observe the color well due to the condition of the restaurant. I was given a wine glass, but the ginjo aroma does not seem to be very strong. However, when I put it in my mouth, it has a nice aroma like banana or lychee, and a moderate sweet and sour taste spreads in my mouth. The taste is fresh and lively, as is typical of nama-shu. The umami and richness of the rice are also well expressed. The flavor, especially the sweetness and depth, changes as it nears room temperature. It was a convincing bottle that all the participants in the meal said was delicious. Brewer : Wakanami Shuzo (Okawa City, Fukuoka Prefecture) Volume: 1,800ml Brewer: Wakanami Shuzo (Okawa City, Fukuoka Prefecture) Volume: 1,800ml Rice used: Yamadanishiki produced in Itoshima, Fukuoka Prefecture Rice polishing ratio: 55 Yeast used: Not disclosed Acidity: 1.6 Amino acidity: undisclosed Sake Degree: +1 Price : 3,630 yen (tax included) for 1,800ml

Japanese>English

loopy

Suminoe特別純米

Suminoe Shuzo Miyagi

5/26/2024, 1:55:20 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 of the drink) I couldn't really tell how clear it looked because it was in a black container. The ginjo aroma is not very strong. When you put it in your mouth, the spiciness brews a lingering taste after the umami of rice and a little bit of sweetness goes down your throat. It is a crisp and smooth sake. This sake is well-known locally, but for some reason I have not had many opportunities to drink it. It is a delicious sake with a strong rice flavor. Brewer : Suminoe Shuzo (Ishinomaki City, Miyagi Prefecture) Volume: 1,800ml Degree of alcohol content: 16 Rice used: Gohyakumangoku from Niigata Rice polishing ratio: 55 Yeast used: Not disclosed Acidity: 1.7 Amino acidity: Not disclosed Sake meter : +4 Price : 2,75 yen per 1,800ml (tax included)

Japanese>English

loopy

Yokoyama Goju純米大吟醸赤磐雄町生酒

Omoya Shuzo Nagasaki

5/23/2024, 1:34:07 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 of the wine) I drank it in a wine glass as recommended. It has a greenish pale yellow color. The aroma of melon is quite strong. When you put it in your mouth, there is a tingling sensation on your tongue. The nose has a fruity aroma, and at the same time, a pleasant sweet and sour flavor spreads down the throat. The sweetness comes back in the aftertaste. I thought it was a fruity and easy-to-drink sake for those who are new to sake. As a food sake, it has a strong ginjo aroma, so it may not be suitable as a food sake. It is more enjoyable to enjoy the sake by itself. I would like to compare its aroma with that of Hana-yoso, which I have not had for a long time. Brewer : Shigeke Shuzo (Oki City, Nagasaki Prefecture) Volume: 720ml Degree of alcohol content: 15 Rice used: 100% Akaban Omachi Polishing ratio: 50 Yeast used : Not disclosed Acidity: Not disclosed Amino Acidity: Not disclosed Sake degree: undisclosed Price : 720ml 2,420 yen (tax included)

Japanese>English

loopy

Fusano Kankiku晴日純米大吟醸無濾過生原酒

Kankiku Meijo Chiba

5/20/2024, 1:21:46 PM

家飲み部

loopy

(My take on the drink) It is Hatsukankiku. It is a highly anticipated sake. When the bottle is opened, it pops right out. It looks clear and colorless, with fine bubbles all over the glass. The fruity aroma reminds me of banana, pineapple, and strawberries! Fresh carbon dioxide gas is entwined and chattering on the tongue. A sense of balance between the clear sake quality, juicy flavor, and sweetness, with acidity and bitterness crisply tightening the flavor! The combination of the clarity and juiciness of the sake quality gives it a lightness of touch that spreads out in a fluffy manner, and the flavor is floral. The crisp flavor that changes as it flows in the mouth is delicious! You will be impressed that this is the popular Kangiku. Even after opening the bottle, the tingling sensation did not disappear and remained for a while. It is a wonderful taste! Producer: Kangiku Meikozo (Yamatake City, Chiba Prefecture) Rice used: Yamadanishiki and Omachi from Akaban Polishing ratio: 50%. Fermentation: Undisclosed Alcohol content: 15 Sake meter: -4.0 Acidity: 1.5 Amino acidity: 0.9 Volume: 720ml Price: 2,090 yen (tax included)

Japanese>English

アラジン

Good evening, loopy 😃. The chrysanthemum "Haruhi" is delicious 😊I could feel the deliciousness and excitement from your comment on ☺️ I also like Kanjiku, and among them, Haruhi is one or two that especially suits my taste with its aroma and flavor 🥰.

Japanese>English

loopy

Thank you Aladdin. I see! Kangiku is hard to get in Sendai, so I didn't have a chance to drink it. Please keep up the good work.

Japanese>English

loopy

富久福（ふくふく）特別純米酒

Yuki Shuzo Ibaraki

5/15/2024, 7:44:29 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. This sake was brewed by the Yuki Brewery in Ibaraki Prefecture before a fire forced them to relocate their brewery to Hokkaido. It is brewed with Gohyakumangoku from Niigata and freshly squeezed raw sake directly from the kamekuchi. It contains a sense of gas. Lees and other sediments may settle. (My impression after drinking it) There is a slight yellowish taste. When you sniff the sake cup, there is a faint apple aroma. When you put it in your mouth, you can feel a slight tingling sensation on your lips. Next, when you take a sip, the rich, fruity flavor overflows and leaks down, just like the flowers in the sun. It is not a "kokumotsukei" flavor, but a fruity flavor. ▪️ Sake Brewer : Yuki Shuzo (Yuki City, Ibaraki Prefecture) ▪️Grain : Gohyakumangoku ▪️ Sake meter : Not disclosed ▪️ Polishing ratio: 60 ▪️ Acidity: Not disclosed ▪️ Price : 1,430 yen (tax included)

Japanese>English

loopy

abe★（スター）シリーズ VEGA

阿部酒造 Niigata

5/11/2024, 7:38:49 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 a slight yellowish taste. It has a fruity aroma like that of pineapple. It has a fruity aroma like that of pineapple. When you put it in your mouth, you can feel a slight tingling sensation on your tongue. It has a sweet and sour taste, but it is not seductive. The acidity spreads down the throat in the aftertaste. It is not too sweet and is well balanced with the acidity, making it a delicious sake. Producer: Abe Shuzoten (Kashiwazaki City, Niigata Prefecture) Rice used: Grown in Niigata Prefecture Rice polishing ratio: undisclosed Enzyme: Undisclosed Alcohol percentage: 13% (undiluted) Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,310 yen (tax included)

Japanese>English

loopy

鄙願（ひがん）

Taiyo Shuzo Niigata

5/8/2024, 8:17:59 AM

家飲み部

loopy

(My impression after drinking it) This sake is brewed by Taiyo Shuzo, which once became famous for its "Mugen" sake, which won first place in the SAKETIMES ranking. It looks clear and colorless, but if I had to guess, I would say it has a slight greenish tinge. The aroma is banana-like. When you put it in your mouth, there is absolutely no tingling sensation on your tongue. The taste is elegant and refined, sweet and sour. There is no strong rice flavor at all. Everything is neutral. The sweetness is alive in the mouth, but the spiciness lingers in the throat, so the base must be dry. I can understand why it is called the ultimate food sake, as it doesn't show off at all. It lacks the punch of a stand-alone sake, but from the standpoint of enjoying it with food, I thought it was a wonderful sake that enhanced the taste buds of the food. After opening the bottle, I noticed a slight ethylene smell, but I am looking forward to seeing how it changes over the next few days. Producer: Taiyo Shuzo (Murakami City, Niigata Prefecture) Rice used: Takamine-Nishiki grown in Daimai, Murakami City, Niigata Prefecture Rice polishing ratio: 45 Yeast: Niigata Ginjo Kugo-type Alcohol percentage: 15 Alcohol percentage: 15% Japan Sake level: Undisclosed Acidity: Not disclosed

Japanese>English

loopy

Chibitagawa（ちびたがわ）氷の雫大吟醸無濾過生原酒

Yoyogiku Shuzo Niigata

5/1/2024, 9:01:25 AM

家飲み部

loopy

（私が飲んでみての感想）超高級なお酒についている栓を開けてグラスに注ぐと黄色味のお酒からはライチの様な良い香りがする。口に含むと甘酸っぱいライチの味がする。旨味を７掛けにした仙禽というのが分かりやすいだろうか。いや、常温に近くなるにつれ、甘味と米の旨味は仙禽以上である。かなり甘味が温度の上昇に連れて上がってくる。袋で吊るして滴る雫を集めた斗瓶取りらしい雑味のないきれいな酒だ。グラスから口に入れる直前に鼻に抜けるライチの香りと間髪入れずに口に含んだ際の極上の甘酸っぱい上品な米の旨味。満足出来る酒である。昨今のトレンドは、フルーティーで甘酸っぱく、低アルコールな酒が評価されるみたいです。その内の二つが当てはまった酒。蛇足だが、甘い梨と相性バツグン。甘いフルーツに合うとはビックリしました。酒の味わいのチャートと実際に飲んでみての味わいは「百光」とそっくりよく似ています。蔵元 : 代々菊醸造（上越市柿崎）アルコール度：18度原材米：山田錦精米歩合：40% 日本酒度：＋4.0 酸度：1.1 アミノ酸 : 非公表

loopy

Shisora純米吟醸本生スノーラベル

Shiwa Shuzoten Iwate

4/26/2024, 2:32:43 PM

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 own impression of the drinks) I compared the Purple Space Snow Label and Strawberry Label. Both are equally colorless and transparent in appearance. The aroma of the Strawberry Label has more of a ginjo aroma. In the mouth, it tastes sweet and sour with a sourness that prevails. The tongue feels a bit irritated, but not to the point of tingling. There is a pleasant bitter aftertaste. We are looking forward to seeing how it changes after the bottle is opened. The sweetness is not as strong as the strawberry label, and I prefer the snow label. The yeast is the same, so is the difference in taste due to the difference in rice? I prefer Miyamanishiki. Producer: Shiwa Shuzo Brewery (Shiwa-machi, Iwate Prefecture) Rice used: Miyamanishiki from Akita Prefecture Rice polishing ratio: 55 Fermentation: Giovanni's Choice Alcohol percentage: 15 Sake meter: -2.0 Acidity: 1.6 Amino acidity: Not disclosed Volume: 720ml Price: 1,760 yen (tax included)

Japanese>English

loopy

Shisora純米吟醸本生ストロベリーラベル

Shiwa Shuzoten Iwate

4/25/2024, 8:08:12 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) I compared three types of sake: Murasakizu Strawberry Label, Nabeshima Junmai Ginjo Omachi, and Kangiku Junmai Ginjo Haruhi. The Murasakyu has a slight greenish yellow tinge to it. It has a strawberry aroma. There is also a slight aroma of ethylene that pokes at the nose. The glass is not equal, so the ginjo aroma is inferior to the other two. In the mouth, it tastes sweet, sweet and sour. Nabeshima has a mild sweet and sour taste that is preceded by the flavor of rice. Kangiku expresses a superior sweetness and sourness with a sweetness that makes your tongue tingle. The order of sweetness is: Murasaki, Kangiku, and Nabeshima. Producer: Shiwa Shuzo Brewery (Shiwa-machi, Iwate Prefecture) Rice used: Ginotome Rice polishing ratio: 55 Enzyme: Giovanni no Chikara Alcohol percentage: 15 Sake degree: -3.5 Acidity: 1.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,760 yen (tax included)

Japanese>English

loopy

Suifujiman（すいふじまん）十号ゴールド純米大吟醸原酒

Meiri Shurui Ibaraki

4/19/2024, 6:23:59 PM

家飲み部

loopy

私自身の飲み比べのためのチャート図です。それは違うぞ！とのご指摘もあるかと思います。ご教授いただくと幸いです。（私が飲んでみての感想）初めて飲む酒です。同日に飲んだ太平山ほど吟醸香プンプンではないが、フルーティーな味わいです。余韻に雑味が残る感じでしたが旨い酒です。10号酵母発祥蔵の明利酒類が放つ、限定流通銘柄「水府自慢」。酸の生成が少なく軽快な味わいが特長の10号（明利小川酵母）の個性を生かし、メロンを思わせる爽やかでフレッシュな香りと軽やかな甘味と酸味のバランスを見事なまでに表現しています。一度火入れの原酒でアルコール度は16度。全く障りのないサラリとした飲み口であり、さらに微発泡で軽やかに弾けるような酒質ですので、ついつい飲み進んでしまいそうです。 ■製造者：明利酒類(株) / 茨城県水戸市 ■品目：日本酒 ■分類：純米大吟醸酒/原酒 ■使用米：五百万石 ■精米歩合：50% ■酵母：10号酵母（明利小川酵母） ■アルコール度数：16% ■日本酒度：−1.0 ■酸度：1.8 ■アミノ酸度：1.0

loopy

Taiheizan津月別誂純米吟醸

Kodama Jozo Akita

4/18/2024, 6:35:53 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) As one would expect from K-1801 yeast, it has a ginjo aroma like apples. It is unfiltered, unfiltered, and bottled "fresh," so it is truly a genuine "freshly pressed" sake. You can enjoy the fresh taste that drips from the mouth of the tank, which could only be tasted at the brewery. The aroma is so bright that when you unseal the bottle, it will light up your eyes. When you taste it, you will feel the firm umami of the sake's traditional sake brewing method. The well-balanced sweetness and acidity stand out. However, there seems to be some variation in the specifications depending on the tank in which it was made, and the sake degree, acidity, and amino acidity are quite different. This may be why each bottle has its own specifications written on the label. To my surprise, the one I drank was labeled as super sweet with a sake degree of -7.3, but because of its high acidity, it was not as sweet as I thought it would be, and I felt it had a moderate sweet and sour taste. Rice polishing ratio: 55 Sake degree: -7.3 Acidity : 2.3 Amino acidity : 2.2

Japanese>English

loopy

十六代九郎右衛門山廃純米美山錦

湯川酒造店 Nagano

4/16/2024, 7:34:29 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 yellowish. It smells of alcohol. It is a nice warmed sake with a round, dry taste in the mouth. Comparing the taste of drunken sake, Hourai and Kuroemon when heated, the taste is very similar, but it seems to be the driest. There is no sweetness in the aftertaste. It is a dry, umami sake with a refreshing taste. Sake Brewer: Yukawa Sake Brewery (Kiso Village, Kiso-gun, Nagano Prefecture) Sake Degree: undisclosed Acidity : Undisclosed Amino Acid : Undisclosed Rice polishing ratio : 65 Fermentation : Undisclosed Rice used: Miyamanishiki Alcohol : 17 Price : 720ml 1,650 yen (tax included)

Japanese>English

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