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Sanzui Junmai Daiginjo Nama Sake
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Echino Drunken Demon
A standard evening sake from Joetsu and Myoko
Dry
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Junmai Daiginjo, Keishin
No filtration, saturated with fire
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Nowadays, special pure rice
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Bird of the Sun
Not so good, I didn't like the taste.
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Otters Junmai Daiginjo, Polishing 30% to 39%.
Also Known As!
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new rice field in Uenawa
One of the sake "Abe" field-specific projects, this is "Kaminawashinden", a field-specific brand of sake "Abe", made from 100% rice produced in Kaminawashinden, Kashiwazaki, Niigata Prefecture. It has a fresh fruitiness reminiscent of green apples with nuances like freshly cooked white rice. The taste is rich in flavor with a low sweetness, and is harmonized by the abundant acidity. The refreshing aftertaste is a gem that allows you to enjoy the dryness of the wine.
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Sawaya Matsumoto, Morihate Gohyakumangoku
The refreshing citrus aroma gives way to a clear, juicy flavor. The clean acidity on the back end is pleasantly fresh and sharp. It is a sake that goes well with food. It is a great match for refreshing dishes and sashimi, and offers excellent value for money. It is a perfect bottle for a mealtime drink.
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Hirotogawa Junmai Daiginjo
Ikeda Sake Brewery is an authorized distributor of Hirotogawa, a Japanese sake (locally brewed sake) made by Matsuzaki Shuzo.
In his first year as a toji, the sake he brewed won a gold medal at the National New Sake Competition.
He has quickly become a national leader in his short time in the position! Hirotogawa is brewed by a young genius toji in his 30s named "Matsuzaki Yuyuki.
He has since won consecutive gold medals at the National New Sake Competition, and has also achieved excellent results at commercial sake competitions where famous breweries from all over Japan gather, making him something of a young star in Fukushima Prefecture's sake industry. Hirotogawa, the young star of Fukushima!
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The Classic Series has a great appeal with its unique balance of acidity and umami. The lineup features the full flavor of ancient rice "Kame-no-o", high-grade sake rice "Yamadanishiki", and "Omachi", which is also known as the "phantom rice".
The Classic Series, produced with the ancient rice Kame-no-o, has a mild aroma and a full-bodied flavor. The deep flavor of Kame-no-o and the sweet and sour taste unique to Sengoku spread out. It is recommended to be served moderately chilled in a wine glass or warmed.
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Kamoshibito Kuheiji
La Maison ()
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Home drinking.
Instrument Masamune Junjo-Junmai Sake
Junmai-shu Junmai-shu by Musical Instrument Masamune. A mellow junmai sake with a refreshing, slightly effervescent taste and an excellent balance of juicy, sweet, and sour flavors. The refreshing aroma is reminiscent of muscat, and the clear taste is reminiscent of fresh fruit.
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Home drinking.
Tsururei [Kakurei] Special Junmai Seto Omachi Autumn Agari
The rice is polished to 55% in order to bring out the best of "Omachi," a rice suited for sake brewing.
The rich and robust sake quality typical of Tsururei is perfectly matched with the strength and fruity taste of Omachi.
It is a special junmai sake with the richness of Omachi rice, as well as a sense of luxury and dignity.
The dense umami and exquisite acidity are in perfect harmony with each other, making it one of the most well-balanced Tsururei sake.
It is a wonderful product with a high degree of perfection.
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Home drinking.
Gorgeous ginjo aroma reminiscent of apples and La France. When you take a sip, the fresh sweetness spreads softly. The lingering aftertaste in the latter half is light and gives a gentle and soft impression. Even those who do not usually drink sake will find the taste honestly delicious.
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Mimuro cedar, wooden bucket, Bodhimoto, dewy leaf wind
At my parents' house.
Imanishi Sake Brewery uses about 40% of the rice grown only in Nara prefecture, which is suitable for sake brewing, "Mimuro Cedar Wooden Oke Bodai Moto," which best expresses Mimuro Cedar's philosophy of brewing with culture, history, soil and handiwork.
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Jyushidai★Honmaru Hiden Tamagase Special Honjozo
A modern sake runner!
The reason why Jyushidai got its break was this "Jyushidai Honmaru Hiden Tamagase". The taste is as good as you would expect!
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Nabeshima Special Junmai Sake
Fruity, acidic, slightly full-bodied, normal aftertaste
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Senkori Solid, Modern
A famous sake from Sakura City, Tochigi Prefecture.
Led by brewer Usui, this local sake is made with locally produced and consumed rice (Domaine Sakura), natural yeast, wooden vat brewing, and no fermentation accelerants added.
The sake is brewed with Domaine Sakura Yamadanishiki (koji: 50% polished rice, kake: 60% polished rice) and named "Modern". It has a gorgeous aroma and a juicy, unique flavor that goes well with current cuisine (Western cuisine), and since it contains a lot of malic acid, its taste is enhanced when drunk cold, with a lingering, full flavor with a good accent. It has a lingering, full-bodied finish. It is a perfect accompaniment to cheeses, sauces and meat dishes.
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KAUSHITO KUHEIJI Junmai Daiginjo Yamadanishiki EAU DU DESIR
EAU DU DESIR on the shoulder label translates to "water of hope". It is highly acclaimed and has been on the list of three-star restaurants in France. It has a unique acidity and a flavor so distinct from sake that it gives the illusion of drinking a fine white wine. The idea was to import back to Japan the information about sake that has been recognized overseas, and to make Japanese customers think, "Sake is really delicious and recognized overseas," and "Sake can be used in French and Italian cuisine. It is truly "water of hope.
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Sharaku is one of my favorite sake.
It is characterized by a fruity aroma on the palate and a well-balanced flavor of rice that spreads in the mouth with a clean and crisp finish.
It has won first place in the Junmai category of Japan's largest competition.
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