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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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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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It is said to be a sake that pursues a clear and sweet taste. That is why it is a prototype. The super sweet taste and rich aroma filled my mouth.
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It is an unfiltered, unpasteurized sake made with the revived rice "Shinriki". It had a rich and powerful flavor.
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It is a luxurious medium-brewed Shibori. The refreshing sweetness and sourness spreads and the aftertaste disappears as if soaked into the body.
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The sake was rich, dry and thick.
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Rikuwada was a crisp sake with a mild aroma and moderate sweetness. For some reason, I get excited when I buy Hana Yuu, it has a cute label and is probably my favorite!
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The sake had a sweet melon-like aroma and gentle sweetness.
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The first hiyaoroshi of the year was Kagatobi. It had a gorgeous aroma and a robust flavor.
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I chilled it well and drank it gulping. Since this was my first nigori sake, I was surprised at its viscosity as a liquid.
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It was a sake full of flavor made with Akaban Omachi.
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It is a red label that is not Dewa Sanzan of Zanso Hourai. It was a crisp sake with a fruity aroma.
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With its delicate aroma and rich flavor, it was a sake of overwhelming perfection.
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The flower-lettered label was beautiful, and the sake had an aroma and taste of ripe fruit.
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This sake was brewed with Iwate Yunokou and brewed with Iwate yeast. It had a clear flavor with a refined mouthfeel and no cloying taste.
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Next up was AKABU Yamadanishiki. This sake also had a fruity aroma and juicy flavor!
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Comparison of three types of Akabu! First up was Sake Mirai. This sake had a fruity aroma and a refined, gentle sweetness.
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This limited edition sake was made by slowly fermenting Aomori's Masugu at a low temperature. It was a slightly dry, slightly light, elegant sake.
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