Polishing ratio not disclosed Alcohol content 12% Hachitan-Nishiki 100%.
The sweetness and acidity are well balanced and delicious. It is not a lemon or melon, but an orange.
Polishing ratio 50%, 15% alc.
The label says it has a sense of maturity and balance, a unique acidity, and a transparency that is typical of Tenmei. The unique acidity is convincing. The sweetness on the palate is quickly replaced by sourness. Stimulates the appetite.
Rice polishing ratio 55%, alcohol 16%.
The fruity taste is not so typical of Yamori, and the bitterness is strong. It is not the taste we expect from Yamori.
Rice polishing ratio 40%, 17% alcohol by volume, 100% Yamadanishiki
It has a nice aroma. When you drink it, it has a very fruity aroma as the label says. The sharpness is also good. Although it is a dry sake with a high alcohol content, it is easy to drink. Dangerous.
Polishing ratio 50%, 15% alc.
The aroma is gorgeous. As you can imagine, it has a full flavor. The taste is just right, with a calmness that is not that of a pure sake. It is one of the most delicious sake we have had recently!
Rice polishing ratio 55%, alcohol content 15%, 100% Aizu Yumen no Kaori
This is the first time to drink this sake. The taste is fresh and not raw. The sweetness is followed by a nice thick rice flavor.
Polishing ratio 45%, alcohol 45%, 100% organic Yamadanishiki produced in Mie Prefecture
It is fire-aged but has a subtle chilliness. Overall, it is a fruity and robust sake with sweetness, acidity, and bitterness coexisting in a heavy flavor.
Rice polishing ratio 55%, alcohol content 15%, 100% Kinmon-Nishiki
It is dry and crisp, with less floral and sweetness. It is a bit different from the impression of Kawanakajima Genmai so far.
Rice polishing ratio 55%, alcohol content 16.5%, 100% Sake Mirai produced in Yamagata Prefecture
Reasonably priced for the sake made with Sake Mirai. It is neither sweet nor spicy, and is best suited as a food sake, which is understandable. Excellent balance.
Polishing ratio: Koji rice 35%, Kake rice 45%, Aiyama 80
Alcohol content: 14%.
This is a collaboration product with a sake brewery. It is sweet and delicious on the palate. It has a sweet and delicious taste, which can be said to be typical of Aizan, but it is outstanding. The sourness comes out gradually, and the bitterness finishes it off.
Ryoseki Shuzo Hanayu Rikuwada Junmai-shu
Rice polishing ratio 55%, alcohol content 16%, 100% Rikuwada
Sweet and delicious. The last time I opened a bottle, it was a sour Beaumichel, so I opened it for sweetness and it was as good as I expected. You wouldn't know it was Yamagata sake if I told you it was from Yamagata without showing you the label.
Good evening, nakopapa!
Hanamup is delicious 😋.
Rikuwada was my first visit to Hanamup and the sake was as good as the rumors ⤴️
I'd like to try Yamagata's sake too 🤗.
Polishing ratio 50%, alcohol content 15%, 100% Sake Mirai produced in Yamagata Prefecture
Gorgeous aroma. Sweetness and acidity with a slight effervescence. It has a strong assertiveness, but also goes well with food.
Rice polishing ratio 55%, alcohol content 16%.
I was a little impressed with how good this wine tasted after a long time. It is fruity, with just the right amount of sweetness and acidity, and it goes down smoothly. This is what sake should be all about, right?
Rice polishing ratio 55%, alcohol content 16%.
Sagaminada is characterized by its fruity and sharp taste, but this one is less sweet and more sharp. It is a perfect match with food.
Polishing ratio 40%, alcohol content 16%, 100% Yamadanishiki from special A district in Hyogo Prefecture
This is a spirited sake made for the sake competition. It has an elegant aroma with a robust acidity and sweetness. It goes well with strong flavored dishes.
Rice polishing ratio 50%, Alcohol content 16%.
The sweetness of Aizan is combined with a sourness. It's a good wine, but it's not a good wine. The owner is a good person.
Polishing ratio 49% Miyamanishiki 35% Yamadanishiki Alcohol 17
Gentle on the palate. It goes in smoothly with a strong rice sweetness. The high alcohol content creates the core of the flavor.