CMP
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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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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CMP
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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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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