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The New Year's Eve sake was Kido. It was a mellow and refreshing sake.
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Moist and sweet sake. I think the unique Nijo brewing process is something like Kijo sake, but is this sake?
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It has a gorgeous aroma, mellow flavor, and even a hint of effervescence, and tastes like a daiginjo even though it is a honjozo. It is a very cosy sake.
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It was a slightly dry sake with a gentle mouthfeel and a mild ginjo aroma.
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Fruity aroma, slightly sweet, clean mouthfeel and pleasant aftertaste. It was a very delicious sake.
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Good aroma and clean sweetness. Even if it is not a ginjo, it has this aroma and taste.
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Gentle and elegant aroma, gentle richness and umami despite being Yamahai. It was a delicious sake.
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The first Tensei in a long time was Fudoro with aluzuki. It was a clear, light and dry sake.
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It is a junmai-shu made with rice polished to a ginjo-shu level of 55%. It is a fresh tasting sake, but it is dry and powerful.
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A traditional light and dry sake. It was delicious, but not exciting.
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CMP
It is a raw sake brewed with Akitsuho, which is not sake rice, with a rice polishing ratio of 65% and No. 7 yeast. The sound of the bottle opening was a pop, and the sake was dry, sharp, and gassy, with a complex flavor of bitterness and astringency; on the second day, the gassiness was gone and the flavor increased, so I think it is correct to drink Kaze no Mori over a two-day period.
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The aroma was fruity, and the sake had an elegant sweetness and a sharp aftertaste.
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The aroma and elegant flavor were unique to Hanamup. It was a profound sake with a slight astringency.
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It was somewhat dry and did not have much aroma. This sake is only sold in Yokosuka, and I was a little disappointed, perhaps because my expectations were too high.
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It is a kijo-zake made lavishly using junmai-daiginjo-shu as part of the brewing water. The sake had an elegant sweetness.
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It is a long-established light dry wine.
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The souvenir from the trip to Ise-Shima was "Masanochi," a representative of the "Saku" series of summit working lunch toast sake brands. The sake had a gorgeous aroma, smooth mouthfeel, and elegant, crisp finish.
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The second day of the Ise-Shima trip was "Hayase" from the Takihama Sake Brewery. This sake was used for the dinner party of the Ise-Shima Summit. It was a soft dry sake with a sharp taste.
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Day 1 of the trip to Ise-Shima. This is a junmai ginjo from Miyazaki Honten in Mie Prefecture, famous for its Kimmiya shochu. The ginjo aroma was light and mild.
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CMP
Hakutsuru Nishiki was developed by Hakutsuru as a sibling sake to Yamada Nishiki. It was supplied to Takagi Shuzo (Jyushiyo) and other companies, and this sake from Momokawa was characterized by its gorgeous ginjo aroma and sweetness.
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