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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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Koshi Kinoene Apple Junmai Ginjyo Nama Shu
Refreshing aftertaste of malic acid
Cute and easy to drink, yet authentic. A casual style junmai ginjo-shu that expands new possibilities for sake.
The malic acid, which is abundant in white wine, gives this sake a delicate aroma, a harmony of sweetness and acidity, and a refreshing aftertaste.
The light aftertaste is even more enjoyable when chilled.
A new taste and pleasure for those who are not familiar with sake.
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Kamo Nishiki Shagafuda Sake Kohsuisen Junmai Daiginjyo
It has a fruity, pleasant melon and strawberry-like aroma. The sweetness and acidity are well balanced, making this item refreshing and easy to drink.
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Home drinking.
Mimurosugi Junmai Ginjo Omachi Hiyoshi Oroshi
This autumn sake has the sweetness and umami characteristic of Omachi rice, which has matured nicely over the summer.
The first sip is a fascinating drink with the juicy extract, sweetness, and richness of the rice that is typical of Mimuro Sugi!
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Home drinking.
This is the first Shibori with a pleasant, fresh aroma like muscat. It has a fresh gasiness and a pleasant umami flavor.
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Sake for drinking at home.
Yamashiroya ZEN" is the ultimate sake, created in the spirit of Zen, with no compromise allowed.
The sake rice used, "Ipponshime", is certified as a special cultivated agricultural product by Niigata Prefecture, and only organic fertilizers are used instead of chemical fertilizers.
The brewery uses only "Ipponshime" rice grown from the soil under the theme of reviving the earth's strength and preserving the local environment.
It goes well with meals before, during, and after all meals.
This sake was born from the brewery staff's desire to create sake that they themselves would enjoy drinking.
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With my family in Nara, my parents' home.
It is a raw sake made from the middle portion of a sake carefully brewed in a small brewing process to Junmai Daiginjo specifications with 50% polished rice, and the middle portion is taken separately. It is a sake with a moderate aroma, sweetness and full-bodied flavor, although it is made with Akari yeast.
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Made from only polished sake rice and rice malt, with no other additives, this sake has a traditional flavor.
It tastes similar to my favorite Sharaku!
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Polishing ratio, etc. undisclosed.
Cool and elegant aroma
Beautiful sweetness and refreshing acidity
Fermentation-derived
Slightly gaseous sensation spreads
Light and fresh taste.
It has a light and fresh taste.
The rice is made from Uonuma's Takananishiki rice
Takananishiki rice produced in Uonuma
It is a seasonal sake brewed with Uonuma rice
It is a seasonal sake.
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The flavor of rice spreads in the mouth and has a firm sweetness.
The crisp, refreshing taste is followed by a moderate acidity.
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Echizenmisaki Junmai Ginjyo Nama Genjyo Hatsubatake
Harmonious taste with smooth richness and umami, tightened by moderate acidity.
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Echizenmisaki Junmai Ginjyo Nama Genjyo Hatsubatake
Harmonious taste with smooth richness and umami, tightened by moderate acidity.
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SHIRAKIKU BLACK LABEL "BRILLIANT" Junmai Ginjo Unfiltered Nama-shu
The taste reminds one of Nara's Kaze no Mori.
This freshly squeezed, unfiltered, unpasteurized sake is made from Koshihikari rice, the rice of the eater, and brewed with black yeast in a sake mother.
The aroma reminds one of fresh and crisp muscat,
The slight effervescence and gentle sweetness of the rice can be felt in the mouth,
The elegant taste is well-balanced with a clear citrus acidity.
This sake is full of freshness and juiciness.
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Kuramoto Sake Brewery is located in Mitsue Village, a small village with a population of about 1,300 people in eastern Nara Prefecture, on the border with Mie Prefecture (also famous for its 100 million yen public toilet).
The taste offers a slightly fruity aroma, and the acidity refreshes the aftertaste.
It tastes very similar to "Mimuro Sugi," also from Nara Prefecture!
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