Utsukuchi type Rice used: Hitogokochi Polishing ratio 70% Alcohol 19% Yeast used: K901
Sake meter: -6 Acidity: 1.4
Sake with a rich, robust rice flavor.
Sake with a sweetness that can be felt at first
Umakuchi type, Polishing ratio 50%.
Alcohol 15-16%, Sake degree +2
Acidity 1.3 Yeast used: Association No. 9 yeast
It is very well-balanced and has a dry aftertaste. It is recommended as a sake that the locals in Itoigawa, Niigata drink often.
Fruity type
Polishing ratio 59%, alcohol 17%.
The natural carbon dioxide gas produced during moromi fermentation is only found in sake breweries, and is said to give the sake its original rich flavor.
Slightly carbonated, with an aroma of pear and ripe melon, it has a fresh mouthfeel with a well-balanced sweet, sour, and bitter flavor, making it a stylish sake to drink in a wine glass.
Fruity type Rice used: Yume no Kou (Koji rice 60%, Kake rice 66%) Alcoholic strength: 13
Sake: ±0 Acidity: 1.4
It has a fruity aroma like muscat, a little gasiness, and a refreshing taste with a moderate acidity with a controlled sweetness 🍶.
Comparison of drinking from large snowy valleys and snow-grown
Special Junmai
A mellow and mild sake with a slightly sweet and slightly bitter taste that does not interfere with any meal 🍶.
Alps Ginjo
Sake with a banana-like ginjo aroma and a fruity flavor that makes a great first impact 🍶It goes well with oyster dishes 🦪.
Junmai Daiginjo
A light type of sake with a slight sourness and citrusy taste 🍶.
It has a long lingering aftertaste and would go well with beef steak 🍖 without losing its flavor 🍶.
All three sakes were delicious 😊😊😊😊
Light type, Source Rice: Miyamanishiki
Rice polishing ratio: 49% Alcohol level: 15
Sake level: ±0 Acidity: 1.5 Yeast: K901
It has a refreshing acidity like citrus fruits and a slightly bitter taste like sweet summer.
It was a refreshing and delicious sake 🍶.
Fruity type
Rice used: 70% Polishing ratio: 70
Alcohol level: 15% Sake meter: +0.5
Acidity: 1.9 Yeast used: Association No. 701
It has a slightly carbonated, refreshing taste with a slight acidity and umami from the rice, and a moderate bitterness and astringency.
It was an elegant and refreshing sake typical of Ichinoya 🍶.
Fruity type
Rice used: Omachi Polishing ratio: 50
Alcohol content: 15%.
Sake meter: +0.3 Acidity: 1.7
Slightly carbonated, with a fruity aroma like lychee or muscat, it is refreshing on the palate, and the aftertaste is refreshing and delicious with a slight bitterness behind the delicious rice flavor.
It is recommended to drink it chilled. It may go well with creamy dishes such as carbonara or yakitori.
Fruity type, 59% polished rice
Sake level: 4.0, Alcohol level: 17
It has a banana-like aroma and sweetness when slightly carbonated and has a rich flavor that is typical of the original sake.
It was a delicious sake 😄.
Fruity type Rice used: Miyamanishiki
Rice polishing ratio: 49% Alcohol level: 16
Sake Degree: +3.0, Acidity: 1.6, Between light dry and light sweet
It has a fresh aroma like tropical fruit (lychee), sweet and slightly carbonated on the palate, with a good acidity.
Ripe taste of melon🍈 or strawberry🍓 and sweetness, with a rich flavor that is typical of the original sake.
It may go well with fatty wagyu beef or bonjiri.
It was a very good sake 🍶.
Light type Rice used: Yamadanishiki Polishing ratio: 65
Alcohol content: 15
Taste and aroma, acid and umami, heavy and light, sweet and spicy, entry and aftertaste
Sake that shows various faces depending on the passage of time, change in temperature, and contact with the air.
Sake with a variety of flavor variations, just like the label says 🍶 Slightly carbonated, fresh fruit aroma and sweetness, pleasant acidity, and a slightly bitter aftertaste, making it a refreshing drink.
Although it is a junmai sake, it is crisp and easy to drink like a junmai ginjo sake.
It is a very delicious sake.
Light type, 55% polished rice, 14% alcohol by volume
Sake meter: -6.0, Acidity: 2.8, Rich sweet taste
Rice: Hitogokochi, Nagano R yeast (high malic acid producing yeast), fire-aged
This is a summer sake from a local brewery, Kitaan Okuni.
It has a strong acidic flavor reminiscent of lemon with a lactic acid aroma.
It tastes like yogurt.
It is recommended to drink it well chilled 😊.
I don't know if it's a bad idea, but it's also good with soda 😅
I thought it would go well with lamb stewed in curry.
Thanks for the refreshing summer drink ❗️
Light type
Rice used: Yume Issen Polishing ratio: 55
I had a junmai ginjo the other day and it was so good that I wanted to try the nama-shu as well.
I wanted to try the namaishu as well, so I bought this sake.
It has a fruity aroma like muscat, a good balance of sweetness and sourness in the mouth, a citrusy taste like lemon, and a slight bitter taste like grapefruit.
I'm glad I bought the raw sake - it was a delicious sake from ❗️😊.
Mouthful, light type
Rice used: 100% Shirakiku Alcoholic strength: 15
Slightly fruity aroma like pineapple or kiwi with a slight carbonation, the rice flavor spreads after drinking, with a crisp and refreshing aftertaste and an overall calm atmosphere 🍶.
It was indeed a delicious sake from Nabeshima 😊.
Umakuchi type Rice used: Hanabukiyuki Polishing ratio: 55
Alcohol level: 16% Sake level: ±0 Acidity level: 1.6
I met "Tasake" 🍶 when I went out of town.
When opened cold, it had a slightly carbonated, elegant banana-like aroma, a combination of spicy and sweet flavors, and a soft, crisp taste 😊.
When heated up, the spiciness and sweetness were reduced and it became easy to drink.
The aroma is like a nutty aroma, just like Yamahai.
Serve with salted squid
When heated up, it would go well with kinpira (spicy fish cakes).
Thank you for finding this delicious sake 🍶😊.
Fruity type
Fruity aroma like banana or pear, slightly carbonated
Well-balanced and elegant sweetness and sourness, with a slight bitterness coming later.
It is indeed a Junmai Daiginjo from Ichinoya and a sake to drink on special occasions 😊.
Fruity type
Yamadanishiki Polishing ratio: 59% Alcohol level: 16
Acidity: 1.8, Sake meter value: +4, light and dry
It was purchased at a sake shop in Matsudai, Nagano.
It is a very well-balanced sake with sweetness, richness of rice, mild acidity, and a fruity aroma like white peaches in the mouth with slight carbonation 🍶.
The smoothness of the silken tofu matched the smooth texture of the sake.
When heated up, the sweetness was subdued and the peach aroma remained and a gentle acidity emerged.
It was a very good sake 🍶 ❗️ thanks 😊
Good morning dama!
I have followed you!
Is Genmai available at liquor stores in Nagano city?
I'm planning to visit the Nagano area next time I'm in the area and wanted to ask for reference 💦.
Light type Miyamanishiki produced in Ina Valley, Shinshu
Rice polishing ratio: 55%, 14% alc.
Shipping season: Summer
Light and light, with a fresh sweet and sour taste.
The aroma is characterized by a green apple-like aroma, but it also has a citrus 🍊 aroma, like mandarin oranges.
Recommended to drink chilled.
Foods it goes well with
Aqua pazza, oyster ajillo, marinated salmon, and other seafood dishes.
Fresh cheese would also go well with this wine 🍶.
Thank you for the delicious sake 😊.
Light & fruity type
Rice:Yume-Ichikkyo, Yamadanishiki
Rice polishing ratio: 55% Yeast: Akita Konno strain
Alcohol percentage: 16%, Sake meter rating: +2.0
Acidity: 1.6
We found it at a liquor store and bought it 🍶.
Slightly carbonated, well-balanced sake with acidity, sweetness, and a bit of bitterness. The aroma is fresh and crisp, like muscat, with a slight bitterness that tastes like grapefruit after opening the bottle.
When heated, it has a banana-like aroma and a soft mouthfeel.
Thank you for a great sake 😊.
Mouthfeel type Ingredient rice: Hitogochiki produced in Nagano Prefecture
Polishing ratio: 59% Yeast: Association #7
Alcohol 15%, Sake meter: -2, Acidity: 1.8
Between rich sweet and rich dry.
The sweetness that spreads in the mouth is harmonized with mild acidity, making it a light drink.
The sweetness is felt when the bottle is opened, but as time goes by, the spiciness wins out and the mouthfeel changes to a crisp one.
Light banana-like ginjo aroma and lactic acidity with a unique yogurt-like flavor.
It goes well with mozzarella cheese, gratin, and other dishes with white sauce and cheese 🍶.