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RyojiRyoji
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Hououbiden
2(50%)
Sanzen
2(50%)

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The origins of the sake you've drunk are colored on the map.
Tochigi
3(18.75%)
Aichi
3(18.75%)
Okayama
2(12.5%)
Iwate
1(6.25%)
Akita
1(6.25%)

Timeline

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Ryoji
Fenghuang Mida Hijiki Junmaidaiginjo Ikazume Sake rice: Kameji Refined rice: 50% Alcohol content: 16 Release date: November 2022 Slightly yellow in color, light aroma, refreshing aroma similar to grape, and aroma of honeydew melon, nutty oxidized sense and a little alcohol. Alcohol flavor accompanied by sweetness, almost no acidity, bitterness if any, with a medium finish. As it warms up, the alcohol is accompanied by sweetness and rice flavors. If the temperature is raised a little more, the alcohol is stronger, and the overall taste is like white sugar water blended with alcohol, with an average body. After 5 days in the bottle Cold: the sweetness, rice flavors and alcohol are better integrated and more pleasant to drink, when the acidity is more pronounced on the sides of the tongue. 9 days after opening The aroma is clearly downward, with no aroma in the nose and more pronounced will and rice flavors.
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Ryoji
Ryokan Sake Brewing flame of skull Junmai Ginjo Rice content: 55% Alcohol content: 15 Sake degree: -5.7 Acidity: 1.5 Amino acidity: 1.2 Rice: Akita Sake Komachi Year of loading: November 2022 (once a year) The label doesn't look like something you can drink, but it is a genuine matured sake from Ryokan Sake Brewery. The official description is that it is bottled and refrigerated after the fire, and then matured at room temperature. The pale yellow color and the distinct aroma of fresh mushrooms and shrimp all reflect the ripeness of this sake. In the mouth, there is a brown sugar aroma, but it's very shallow, and the sake is as light as water with a very short finish, which gives it a feeling of separating from the perfume, but the official recommendation is to enjoy it at a wide range of temperatures.
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Naminooto纯米大吟酿 备前雄町 生酒
Naminooto ShuzoShiga
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Ryoji
NANAOYIN Bizenyu-cho Junmaidaiginjo Raw Sake Rice content: 50% Alcohol content: 16 Aroma of a full-bodied rice kernel, which is very Yuomachi! The mouthfeel is very tactile, with acidity showing before sweetness, very little bitterness, and a rich flavor, while the alcohol sensation controls the expression without being noticeable. The aftertaste has a hint of caramel.
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Ryoji
Haniku Hashiryu Junmai Ginjo Refined rice ginjo: 50% Alcoholic strength: 15 Year of release: December 2022 Tasting date: February 14, 2023 This is a typical Kaoru wine, with aromas of ripe fruit and bubbles, a good sense of juice, a sweet mouthfeel, and a slightly spicy aftertaste (low acidity, a little bitterness). After the temperature rises to room temperature, the aftertaste is pleasant and lingers long with a bitterness similar to lotus seeds, which is very characteristic. On the second day of opening, the aromas of raw rice are in the foreground, then mixed with fruit. The palate is still sweet with plenty of bubbles on the bottom of the tongue. After the temperature rises, the aftertaste has a light alcoholic sensation similar to that of white wine, a very light kind. On the sixth day of opening the bottle, the fruitiness in the aroma faded, the entrance was still sweet, and the sweetness was followed by the taste of rice, and the aftertaste still had a spicy taste, but the alcohol was still not so obvious, and the overall degree was still there (but it was still the best to drink in the first three days of opening the bottle).
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Hououbiden冷卸 纯米吟酿酒
Kobayashi ShuzoTochigi
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Ryoji
Phoenix Mita Cold Discharge Pure Rice Ginjo Brewery Sake rice: 100% use of five million koku produced in Nanto, Toyama Prefecture Fine rice pugilistic: 55% Alcoholic strength: 16 or more 17 not yet full Available in September 2022 The aroma is honeydew melon with a little frankincense at the back and a distinct alcoholic taste. Obviously ginjyosu, but because of the high alcohol content, there will be a significant irritation in the upper part of the mouth, and a slight irritation in the four walls of the mouth. After the ginjo aroma and alcohol flavor is the rice aroma, the aftertaste is somewhat similar to the taste of peanuts (the effect of cold unloading maturation?). The aftertaste is somewhat similar to that of peanuts (cold unloading maturation effect?). The taste is sweet first, followed by a small and short bitterness, with very low acidity. The texture has a smoothness after maturation, but still has some lightness because of the five million stones, and the finish is relatively short. After reaching room temperature, the aroma is a combination of frankness and alcohol, with a heavier rice flavor in the mouth. It is a bit like drinking a white wine with ginjo aroma, and it is a masculine-oriented refreshing wine. When I drank it the next day, there was a bit of cocoa in the aftertaste of the aroma.
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Kamisugi人生剧场 山废纯米
神杉酒造Aichi
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Ryoji
Life Theater Mountain waste pure rice Sake rice: Anjo production Wakamizu Refined rice step：70% Alcoholic strength: 18.2 Available in January 2021 This new style matured sake is a blend of 2-, 3-, and 4-year-old sake, and is said to be an unfiltered sake, so it has some acidity. The nose is full of matured aromas, with dried fruit, fruit, caramel aromas, and a sense of purpose. The impression of the mouth is strong and pungent, with matured aromas and a sense of purpose appearing one after another, and the alcohol is obvious but not exciting. The tongue experiences sweetness, acidity, freshness and then a short period of bitterness, which is more in line with the idea of "theater of life". Although not outstanding in all aspects, it has everything, and is stable. When heated to 45°, the yellow wine-like sensation becomes heavier, and the evaporated alcohol makes the stimulation much stronger.
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Kamonishiki鲜榨 荷札酒 出羽灿灿
Kamonishiki ShuzoNiigata
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Ryoji
Kamo Nishiki, freshly squeezed Hozza sake, and Hazachan Sake rice: 80% of Yamagata Prefecture's output of Haga Cancha is used Refined rice step: 50% Alcoholic strength: 15 degrees (original sake) August 2022 The aroma is fruity similar to yellow peaches, followed by a little rice flavor and a fermented finish. The flavor is very sweet, but with a good combination of acidity and sweetness, also with a bitterness to hold the bottom, with freshly squeezed activity in the aftertaste, very easy to drink. The body is light and the finish is relatively short, making it a crisp, smoky wine for me. When served at room temperature, the fruit aromas are similar to ripe mangoes and sugars, with the raw rice flavor more prominent in the finish. Personally, I think it is suitable for salty dishes or hot pot with clear soup.
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RyojiRyoji
Horaisen空 纯米大吟酿
Sekiya JozoAichi
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Ryoji
Houraisen Empty Pure Rice Daiginjo Sake rice: 100% Yamada-nishiki Refined rice pujo: 40% Alcoholic strength: 15 Available in June 2020 This is a Daiginjo that was matured at a low temperature for one year, and the official description says it has "the taste of the sky" and is "a sake that brings out the rich aroma of fruit and the freshness and sweetness of rice". But when I drank it, it had undergone two years of maturation, so the flavor now is very different from the brewery's description! Despite the three-year maturation period, the color is clear and the consistency is medium to low. The aroma is almost all mushroom-like and miso-like, not at all like Daiginjo's style, with a little bit of fruitiness after the aroma, accompanied by a clear sense of alcohol, reminiscent of mushrooms, oyster sauce, and dried shrimp. The dried mushroom flavor is very prominent when you drink it, and the taste of purpose and acidity is somewhat suppressed by the strong alcoholic stimulation, making it taste more spicy, with a thin body, watery texture, and a short finish. I drank it again on November 6 and it was still a mushroom bomb. Drinking it again on November 11, the purposefulness finally dissipates and the fruitiness appears in the front. Although the alcohol still stimulates the mouth, you can already imagine the sweetness when it first leaves the factory, and the sweetness is accompanied by low acidity and appropriate bitterness, after which the purposefulness of dried shrimp floats out. When it is heated to 45°, the wine is stronger (full of alcohol) and the sweetness is a bit stronger and also very drinkable, a Daiginjo that can be heated and served.
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Chanran Special Pure Rice Sake Sake rice: 100% Okayama Yuucho Refined rice step by step: 65% Alcoholic strength: 15.5 Shipment in September 2020 The color of the wine is transparent, and the smell of mushroom-like flavor is obvious, followed by the taste of alcohol, and the flavor of alcohol is almost mixed together. (Overall sweet mouth, moderate body, short finish, alcohol will last longer, bitterness is slightly longer, the bitterness is still there after the alcohol disappears). When heated to 30 degrees, it tastes like a mouthful of seaweed soup, with a more prominent aftertaste of purpose. When it is heated to 45 degrees, the aroma is only the taste of rice and sweetness, the taste of nori and alcohol are hidden behind.
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Sanzen雄町 五十磨 纯米大吟酿
Kikuchi ShuzoOkayama
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Ryoji
Chanran Yuucho Fifty Mill Junmai Daiginjo Sake rice: 100% Yuucho Refined rice step: 50% Alcoholic strength: 16.5 Available in September 2021 A lavender-leaning sake with a clear color and a typical honeydew melon aroma (with a refreshing sensation at the front of the aroma) and a hint of green banana. The flavor is on the sweet side of the mouth, smooth and sweet style, with a distinct sense of alcohol, but also the magnificent feeling of Strohmain, the finish with a little chocolate, very little acidity, moderate body, relatively short finish, swallowed and stopped. The bitterness is not obvious at low temperatures, but when the temperature comes up, the bitterness continues a bit longer.
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Shichiken风凛美山 纯米酒
Yamanashi MeijoYamanashi
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Ryoji
Shichiken Kazurinomiyama Junmai Sake Sake rice: domestic rice Refined rice step: 70% Alcoholic strength: 15 Available in July 2021 Shichiken is a sake that reflects the local terroir by using Furyu water from the Kofikoma mountain range in Hakushu and locally grown sake brewed rice from Yamanashi Prefecture. Although it is a pure rice sake in terms of its grade, the brewing process uses the standard process of pure rice daiginjo and low-temperature fermentation, which gives it a fresh fruit ginjo aroma that is not found in ordinary pure rice sake. After brewing, the sake is bottled and sterilized once, and then matured at low temperature for one year before shipping. The nose has a red apple aroma, but it is not very strong. In the mouth, it tastes like eating a plum candy, with a pungent taste, a medium body, fuller, and a clean finish, with a short finish, and the acidity and bitterness are not obvious. When heated to 45 degrees, the apple aroma is still present in the aroma, and the fruit aroma dominates the drink, the plum aroma becomes only a little bit, and the wine is more rounded, but the alcohol is still a little bit obvious.
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Senkin冷卸 纯米 无过滤 原酒
せんきんTochigi
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Ryoji
Sento Cold Discharge Pure Rice Unfiltered Original Sake Sake rice: 75% Yamada Nishiki, 15% Kame no Ou, 10% Yuucho Sake rice: 60% Alcoholic strength: 14 Available in autumn 2022 Autumn blend, the aroma is fresh pineapple sense and apple aroma with a little bit of dairy products. Drinking acidity and bitterness is very full, very tense and very refreshing! It has a bitterness similar to grapefruit, which stays short and goes away smoothly, giving a pleasant sensation. The overall taste I think is on the pungent side, with a sweet, fruity mouthfeel accompanied by a slight stimulation of alcohol, but this stimulation is closer to carbonation. After half a year of low temperature maturation, the wine is relatively round and smooth, with a short finish, making it a refreshing wine that belongs to autumn. If you eat it with meat, you can bring out the purpose of the wine, and the bottom of the tongue is very rich, and the aftertaste is still crisp! When the temperature rises a bit, in addition to the fruity aroma, the comfortable lactic acidity is more obvious, highlighting the two words: crispness!
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Ryoji
Yu no yori Hon brewed Daishinkou Sake rice：unknown Refined rice：68% Alcoholic strength：15 Available in December 2021 The aroma is very light, the body is weak, you can feel the purpose of the rice and a relatively heavy yeast flavor after drinking, no sweetness will remain in your mouth, but because there is also very little acidity and bitterness, the finish is short and clean, so it does not drink like a big spicy mouthful of wine. However, the alcoholic stimulation is also evident, and the aftertaste is like drinking white wine. Officially, it is recommended to be heated to 40-50 degrees for drinking, so give it a try when you have a chance.
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Nito万岁 70 纯米酒
Maruishi JozoAichi
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Ryoji
Hooray for the Second Rabbit 70 Pure Rice Wine Wine rice: Hooray Fine rice step: 70% Alcoholic strength: 13 2022 Summer Sake A light and smooth ganache with a moderate fruit aroma on the nose and a relatively pronounced alcoholic sensation in the mouth, but with little irritation, it is relatively light-bodied and easy to drink for novices.
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Ryoji
Chibu Xia Xia Sake rice：Ginga Galaxy Fine rice step: 60% Alcoholic strength：16 Japanese alcoholic strength：0 Acidity: 1.5 Summer sake to be released in April 2022 The taste of rice and rice koji is obvious, while the fruit is very light, with sweetness and acidity, and bitterness in the finish, which is considered to be more balanced, and I personally think this wine is more suitable for pairing with meals.
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Shichida爱山 七割五分磨き
Tenzan ShuzoSaga
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Ryoji
Shichida Aiyama Unfiltered Sake Sake rice: Aiyama Refined rice step：75% Alcoholic strength: 17 Available in March 2022 Clear and transparent appearance, weak viscosity, medium to high aroma intensity, with flavors similar to mango, raw rice and lactic acid. On the first day of tasting, the purpose lingers on the tongue for a long time, after which the fruitiness can be felt. The wine has a slightly heavier texture and is a solid, full-bodied wine with a very solid flavor. Although the alcohol content reaches 17 degrees, the piquancy is well suppressed. On the second day, the bottle still had plenty of gas in it (bang). The aromas were released more fully this time, with a rice note of purpose interspersed with pear fruit. The taste remained on the tongue for a long time, and the aftertaste was the sweetness of chewing rice (and a little bit of the strawberry sweetness of Aisan rice), and the spicy taste was more defined, but the bitterness lasted longer, so I think this wine is more suitable for dishes with strong and sweet flavors. When heated to 45 degrees, the aroma of steamed rice is more pronounced, and the acidity and sweetness are stronger, while the bitterness almost disappears. Overall quite drinkable and good value for money.
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