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Searching now, I can't find any sake with this label, is it now a yellow label?
Kochi yeast, and the fact that it says "Kochi yeast", is it using CEL19?
Either way, high praise!
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Haru-no-Korufu from Kido, the most cost-effective sake.
Weak ginjo aroma, but delicious sake with a pleasant acidity that spreads on the palate.
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A brand that is no longer in existence, Ippiki.
It seems to be refreshing, but comes with a gusto. It's not a sparkling sake, but it has a refreshing tanginess. Interesting sake.
Kangiku is now the top sake in Chiba, but Ikki (now Koshi) used to be the best.
It is a pity that this brand is no more!
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Hoshi Usagi, as opposed to Snow Rabbit.
Blueberry sparkling sake (6-7% alcohol by volume). It's fine if you consider it a cocktail, but it doesn't qualify as sake.
It's also expensive, and I'll never buy it again!
And the logs...
However, with the variety of sake being created, I think it is an acceptable sake now!
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+At +12, it was quite dry, but not too painful. Carbonated drink-like taste on the palate, but not fizzy. A dry sake with a sweet aroma and a modest but mellow taste. Nakanuka is good!
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This is a sake I drank when I was into Daishinshu for a while.
It's dry, but it's elegant, gorgeous, and refreshingly delicious! This is good!
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If it weren't for the furigana, I wouldn't be able to read it.
Original Sake rice: Miyamanishiki, Sake degree: +1, Rice polishing ratio: 58 %, Acidity: 1.5, alc: 16.5 degrees
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A lightly sparkling, lightly cloudy sake called "Tsukihagi." It has a low alcohol content of 6-7%. It can be drunk like a juice. It goes well with other foods besides Japanese food. Even women who don't like sake can enjoy it.