yukkkkuriThe supernatant is muscat-like. Strong acidity. When nigori fubun is mixed, sweetness is added. Delicious!
Japanese>English
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yukkkkuriMouthfeel is lychee-like. The sweetness of rice is strongly felt. The sweetness and sourness can be felt on the palate. The taste is firm.
AI.
AKABU Junmai Daiginjo is a sake brewed with up to 40% polished "Ginginga," Iwate Prefecture's preferred rice for sake brewing. It is mild on the palate, with a clear, fruity flavor and a youthful, floral aroma. It has a well-balanced combination of thick umami, sweetness, and moderate acidity, with a clean finish.
Akabu Shuzo is located in Otsuchi-cho, Iwate Prefecture, and after the brewery was swept away in the Great East Japan Earthquake, it was restored in 2013 with the construction of a new brewery in Morioka City. 2016 saw the sake brewed by the then 24-year-old toji win a gold medal at the National New Sake Competition, which drew much attention.
Japanese>English
yukkkkuriA good sake that can be drunk smoothly.
AI.
Saku Shinshu 2023 is a junmai daiginjo sake brewed by Shimizu Seizaburo Shoten, a sake brewery in Suzuka City, Mie Prefecture. The rice used is mainly sake rice grown in Mie Prefecture by local contract farmers, and the sake is carefully brewed on a small scale.
Zaku has been highly acclaimed in domestic and international competitions, and has won the gold medal at the National New Sake Competition for five consecutive years.
Zaku New Sake 2023 has the following characteristics
Brilliant, youthful aroma
Bursting with flavor
Soft, new-born mouthfeel
You can purchase Zaku Shinshu 2023 at the following stores
Japanese>English
yukkkkuriIt has a banana-like aroma with a sweetness and acidity in the aftertaste. When paired with Sanma, the combination of umami, bitterness, and acidity is delicious!
Generated by AI
Senkori UA Momiji is a sake that is released during the fall foliage season. It has a sweet and sour taste like ripe fruit, similar to muscat or white peach. It has a light sweetness and a piquancy unique to nama-zake, and is recommended to be served with soda.
Senkou UA Momiji has the following characteristics
Uses red yeast
Alcohol content is less than 15
The rice used is Kame-no-o from Domaine Sakura
The place of origin is Tochigi Prefecture
SENKOKU follows the traditional method of sake making, using wooden vats to make the yeast. The next day after the top vatting, it is bottled without any modification, and the alcohol content is less than 15% even though it is a pure sake.
Japanese>English
yukkkkuriMuscat-like aroma. The wine is watery on the palate, but you can taste the acidity in the middle. It is still delicious!
The AI is a very good producer.
Shinmasa Ecru Betsuatsurai Jikkumi is a sake made by Shinmasa Shuzo. Naokumi is a precious sake in which the best quality portion is extracted and bottled as it is.
Niimasa Ecru Bessatsu Naokumi has a La France aroma, sweetness and umami, and low acidity. It is characterized by a lingering aftertaste that does not catch on the palate.
Japanese>English
yukkkkuriThe gasiness and acidity in the mouth is explosive. A refreshing sake.
AI.
Koei Kiku Kibo is rated as follows
Sweet on the palate, with a firm sweetness and acidity.
Slightly astringent and gassy immediately after opening the bottle.
The first day, the taste lingers, and on the second day, the balance improves.
It is best to drink it in small quantities over a period of 10~14 days.
The aroma is a mix of acidity and creamy lactic acidity.
Koeikiku Ikubou is an unfiltered, unpasteurized sake brewed by Koeikiku Shuzo in Ogi City, Saga Prefecture, and has an alcohol content of 15%. It is brewed with natural lactic acid bacteria and is unpasteurized.
Japanese>English
yukkkkuriUnlike when I drank it last year, I felt a stronger sake aftertaste.
Mr. AI.
Koeikiku Tsukikage is a Japanese sake produced by Koeikiku Shuzo in Saga Prefecture. It is brewed with natural lactic acid bacteria, pressed in spring, and stored in ice temperature.
It is characterized by a mild green apple aroma, a fresh, crisp fruitiness, gentle lactic acidity, a full-bodied sweetness, and citrus acidity.
Japanese>English
yukkkkuriMuscat aroma. Muscat in the mouth.
A very tasty sake that can be drunk smoothly and without any liquor smell at all.
AI.
Kangiku Monochrome is a junmai daiginjo unfiltered raw sake released in 2021 by Kangiku Meizo in Chiba Prefecture. The rice is polished to 50% Yamashu No. 4 and the label is also monochrome.
This sake is made to accompany the drinker's memories and has a crisp, clear flavor. Released at the end of summer and beginning of fall, the theme is "reminiscence.
Kangiku Monochrome features the following characteristics
Fresh and sweet taste
Elegant and mellow aroma reminiscent of fruits
Fresh and fruity aroma
A mild, yet beautifully sweet sake.
Pleasant aftertaste
Japanese>English
yukkkkuriAcidity spreads as soon as it enters the mouth. Similar to Shinsei's COLORS series. It is delicious!
AI.
Senkori's "Akatombo" is a sake produced by a brewery in Tochigi Prefecture. The raw material is Yamadanishiki, and the rice polishing ratio is 50% for koji rice and 60% for kake rice. The alcohol content is 14%.
Akatombo" is a sake that focuses more on acidity than in previous years, and has a mature, gentle flavor with a crisp acidity.
The characteristics of "Akatombo" are as follows
From an authentic type based on the traditional sake yeast to a precise and delicate modern type
Matured over time, it evolves into a mellow flavor and further gentleness.
The wine has a "strength of vitality" that permeates the body.
Not an assemblage type, in which sake from multiple tanks is blended to obtain the desired flavor, but a more precise type, in which the flavor is determined and prepared in a single tank, as is usually the case.
Japanese>English
yukkkkuriShrewd. In the mouth, you can feel the sweetness, and then the acidity comes through with a shriek. It is delicious!
Mr. AI
Akabu Sparkling Galaxy is Akabu's first sake sparkling, created in 2022. It undergoes the same secondary fermentation in the bottle as champagne, and has a pleasantly fine, gently popping bubbles and a harmony of sweet and sour tastes.
The taste is as follows
Bubbles from the yeast, acidity from the koji
Creamy orikara with a harmony of acidity and sweetness.
The attack is pleasant with mousse-like bubbles, and the complexity of the flavor soon unfolds.
Galactic beauty that takes your breath away in the shimmering night sky
Japanese>English
yukkkkuriWatery and gentle on the palate. The unctuous acidity lingers for a long time. This is good! Perfect for fall!
AI.
Akabu Amber has a mild and pleasant aroma reminiscent of long autumn nights. In the mouth, you will find a full-bodied flavor that spreads mellowly. It has an impressive smoothness with a sense of calmness, which is typical of autumn sake.
Akabu Amber has a subtle fruity aroma, an acidity that balances well with autumnal ingredients, and a dry texture and sharpness. It is finished to be enjoyed lukewarm.
Akabu Kohaku is made in Morioka City, Iwate Prefecture, from 50% polished Iwate rice. The label is a deep color like amber, with a design that evokes a sense of autumn, reminiscent of calmness and inner energy.
Japanese>English
yukkkkuriStrawberry juice for adults. It has a reasonable acidity in the aftertaste, and although it is sweet, I never get tired of drinking it.
AI.
Rosé no Yukidoke is a rosé-colored sake made by squeezing the sake must brewed with red yeast. It has a strawberry-like sweetness and a vivacious acidity reminiscent of wine.
Rosé Yukidoke is made with red yeast, a specialty of the Ryujin Shuzo brewery. Red yeast is a naturally mutated, red-colored sake yeast that is cultivated and used in sake making to produce a bright pink sake.
Japanese>English
yukkkkuriGrape squash. It cuts through with a touch of sweet and sour.
This is good!
AI.
Kangiku Chronicle is a sake brewed by Kangiku Meizo in Chiba Prefecture. This sake is a junmai-daiginjo unfiltered sake made from the extremely rare sake rice "Kenaiyama".
The concept of Kangiku Chronicle is to chronicle the history of Kenaiyama.
Kangiku Chronicle has an alcohol content of 15%, a rice polishing ratio of 50%, a sake strength of -6, an acidity of 1.4, and an amino acidity of 0.7.
Kangiku Chronicle is available in 720ml and 1800ml sizes.
Kangiku Chronicle is a junmai daiginjo unfiltered sake made from the extremely rare rice "Kenaiyama", the second brewery in Japan to do so!
Japanese>English
yukkkkuriMore refreshing than expected. It can be drunk like water. Sourness at the end, typical of Senkou. It is delicious!
AI.
SENKOKU Senkohanabi is an assemblage (blend) of "Modern" and "Classic" sake, brewed in limited quantities with Yamada Nishiki produced in Sakura City, Tochigi Prefecture. It is a sweet, sour, and juicy Nakadori unfiltered unpasteurized sake, typical of Sentori, with a light lemongrass and lychee-like aroma.
It has a strong presence on the palate, with sweetness and acidity surging through the mouth at the same time. After a summer of aging, it has a beautiful, mellow acidity with a unique sharpness, and a well-balanced, mature acidity and sweetness. It has a silky and pleasant taste full of minerality, and is a gem suitable for the turning point of the season from summer to autumn.
Japanese>English
yukkkkuriA refreshing sake like lemon and grape squash. I think I like it best among the four colors. I am glad to have had it again this year.
Mr. AI
This is a very limited series using sake rice produced in Chiba Prefecture. The alcohol content is 14% and the rice used is "So-no-Mai," a sake rice produced in Chiba Prefecture. The rice polishing ratio is 50% and the production date is July 2023.
Kangiku identity represents our desire to face and understand the original sake rice of Chiba Prefecture. It is also meant to reaffirm that while there are many excellent sake rice varieties throughout Japan, we must face the sake rice of our own prefecture (Chiba).
Kangiku Identity is limited to 3,000 bottles nationwide, and reservations from the brewery have already been sold out.
Japanese>English
yukkkkuriGinjo aroma. Shuwa shuwa muscat on the palate. After the strong sweetness, it finishes with bitterness and acidity.
It is easy to drink. It is too good!
According to AI,
This sake is brewed by Kumamoto Prefecture's Hananaka Shuzo and sold only at 15 dealers nationwide.
This sake is brewed with Homase, Higo rice, which was called the best rice in the world during the Edo period, and is naturally cultivated with Homase, a native species of Kumamoto from the Edo period.
It is called "4-nouzou" because it was brewed without fertilizers and pesticides.
It is a one-of-a-kind sake with a gorgeous aroma and a diversity of flavors unique to the land that overlap and resonate as a complex taste.
Japanese>English
yukkkkuriMuscat aroma. No schwashiness, but the palate is fruity like grapes, and the wine wears off with a non-habitual sweetness.
Akabu is good!
Japanese>English