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NippondanjiNippondanji

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4(40%)
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2(20%)
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2(20%)
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2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
5(16.67%)
Fukui
4(13.33%)
Other
4(13.33%)
Aomori
2(6.67%)
Yamagata
2(6.67%)

Timeline

NippondanjiNippondanji
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Nippondanji
The aroma that rises from the moment it is poured, probably due to the high sake content, is more like traditional sake than mellow. There is a bit of sweetness, but the overall impression is cool and severe. The lingering finish is long but dry on the nose. I would like to drink it as a food sake, but I think it would be good with a variety of foods. Looks good with sushi.
Japanese>English
NippondanjiNippondanji
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8
Nippondanji
Some junmai-like rice flavor can be detected, but the overall taste is bitter and acidic on the nose. There is a slight aftertaste. It is one of the best food sake that goes well with salty food. It is best served hot in a small cup with a narrow opening. Can be served cold in summer. Not really my favorite.
Japanese>English
NippondanjiNippondanji
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8
Nippondanji
Excellent balance. The impression is that it can be enjoyed on its own, more like an oaky white wine than a sake. The melon flavor is slight and is quickly replaced by a floral aroma and acidity. The freshness and dryness of the freshly squeezed sake allows it to be paired with food without a strange aftertaste. The sweetness is rated as low, but personally, I find this balance to be exquisite.
Japanese>English
NippondanjiNippondanji
Born五百万石　無濾過
Katokichibei ShotenFukui
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30
Nippondanji
Slight yellow tinge because it is unfiltered. The aroma is balanced and not too sweet. In the mouth, it has a rich umami flavor, followed by acidity and a wonderful aftertaste. The unfiltered finish has a strong umami and structure. It is better to drink with dishes that have a strong flavor than with light sashimi and soy sauce. Obanzai, meat with sauce, fried food, cod roe are good choices. Although it is unfiltered, it can be paired with a wide range of dishes due to its ginjo-shu characteristics.
Japanese>English
NippondanjiNippondanji
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12
Nippondanji
Junmai sake, 50% polished rice, no rice listed but probably a blend of Yamadanishiki and Yumeichikai. Dense apple sweetness and umami, with a touch of bitterness to keep it in line. The lingering finish is a bit short and clean. My wife praised the balance of umami, strength, and sweetness.
Japanese>English
NippondanjiNippondanji
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16
Nippondanji
First time to make a sake with a deep, barrel-like, Yamahai-like flavor. It was quite sharp right after opening the bottle, but softened slightly after a couple of days. Dry and mellow, so it goes well with saltiness, miso, and cheese○.
Japanese>English
NippondanjiNippondanji
Konotsukasa純米吟醸　銀世界
Shibata ShuzojoAichi
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13
Nippondanji
Shibata Shuzo since drinking Nyu's Yamahai Umami - slightly sweet The name and the appearance of the cloudy sake, winter and seafood are the best match, but it can be enjoyed all year round! There is a fizzing sound when the bottle is opened, and when you put it in your mouth, it has a slight effervescence. The sweetness is closer to apple than the melon-like flavor of daiginjos. Overall, it is soft and has a slight bitterness at the end, so it is more suitable for a mealtime drink than for the palate.
Japanese>English
NippondanjiNippondanji
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3
Nippondanji
A sparkling sound and a slight carbonation when the bottle is uncorked. It is a Daiginjo with 35% polished rice, so it has a sweet aroma, but the balance is not full of the melon flavor that is so popular these days, but more like a crispy pear. I drank it in a cup on the first day and in a wine glass on the second day, but it should be drunk in a wine glass by far. It is sweet, but the balance of bitterness and acidity is well balanced, so honestly speaking, it goes with anything, but I would prefer to drink it with sashimi. It can also be drunk alone.
Japanese>English
NippondanjiNippondanji
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1
Nippondanji
First time to make a sake using a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast Tastes like a barrel sake, with the depth of a Yamahai. It was quite sharp right after opening the bottle, but softened slightly after a couple of days. Dry and mellow, so it goes well with saltiness, miso, and cheese○.
Japanese>English
NippondanjiNippondanji
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15
Nippondanji
Monde Selection Gold Medal 2023 Aroma stands out and is easier to characterize in a wine glass than in a boar's mouth. The aroma, the attack in the mouth, and the aftertaste are all sweet. As stated on the label, it has muscat, banana, and melon like Daiginjo-style melon, which is very popular these days, for me personally. It has a sense of discomfort if you don't choose what to serve with it. Salty, snacks, and light dishes are suitable for Japanese food. On the other hand, other types of food fight with each other to the extent that they spoil the flavor. As someone who does not have a sweet tooth, it is better suited for sake gatherings and competitions than as a food sake. Best served chilled.
Japanese>English
NippondanjiNippondanji
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10
Nippondanji
Limited Brewing of Daiginjo Sake rice made in Ishikawa and yeast made in Ishikawa The name "46" is a pun on the word "white". The aroma is clean to slightly sweet, with a slight melon-like ginjo aroma on the attack of the palate. The sake level is high, and the finish is sharp and quick for a daiginjo. It is not so distinctive in a wine glass, so it is best served in an oinokuchi (cup). It is well-balanced and has a wide strike zone, so it is especially useful as a food sake.
Japanese>English
NippondanjiNippondanji
Kamisugi安城織姫伝説
神杉酒造Aichi
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15
Nippondanji
Daiginjo only released at the Anjo Tanabata Festival 35% polished rice Purchased straight from the barrel The rice is Yumeginko, a cross between Yamadanishiki and Wakamizu from the Gohyakumangoku lineage. The aroma is well developed, but not fruity. The finish is typical of Aichi Prefecture, where the umami of the rice is well conveyed. Yumeginko has a sharpness, but this time it has a woody aroma or a lingering cloying taste. It has more umami and roughness than most daiginjos, so it is more of a food wine, and is best with dishes that use miso or sashimi. Recommended to be served cold. A wide-bottomed sake bottle is better than a wine glass because of its acidic aroma.
Japanese>English
NippondanjiNippondanji
Amanoto星あかり仕込
Asamai ShuzoAkita
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21
Nippondanji
It was released on June 22 and 12 bottles were in stock, so I bought it. This was my first try of Hoshiakari rice. Tohoku has a strong image of producing its own sake rice, and Hoshiakari seems to have been developed jointly with Tohoku Electric Power Co. I wonder if there will be more cooperation between agriculture and industry. Rice polishing 77%, Sake degree is 1-2, acidity is about 1.2. The aroma is not so strong, and there is a faint smell of rice. Soft on the palate, with a little bit of the peculiarity of junmai sake, but with little bitterness and a rather short aftertaste. To be honest, there are glimpses of a ginjo-style tenderness, which is not possible with Yamada-Nishiki, so I wonder if it is a characteristic of the rice. This is a good sake for the salty Tohoku region, and is a different style from Shinmasa and others. It has a wide range of dishes to match, and the next time I see it, I'll buy it immediately (just over 1,600 yen).
Japanese>English
NippondanjiNippondanji
HoraisenPHANTOM DEEPLY純米大吟醸
Sekiya JozoAichi
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3
Nippondanji
I got this as a retirement gift. I was looking forward to it since I had no information about it. The lingering aftertaste was different from the image of Houraisen. The aroma is mellow and the impression in the mouth is "empty", but it has a strong spread. It is a bottle that I would like to enjoy over a long period of time apart from meals.
Japanese>English
NippondanjiNippondanji
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16
Nippondanji
Purchased locally Polishing rice 60%, Sake degree 2, Acidity 1.4, so called "light sweet" Tetorigawa made by a young master brewer Overall, well-balanced and suitable for a mealtime sake.
Japanese>English
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