Ryu
Kangiku Shuzo
It has a mineral taste or a full-bodied taste.
It is fruity and delicious.
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Ryu
Otter made in New York.
The label says something about the pursuit of even better taste, but it tastes just like the usual Otters. In a sense, this is the work of Otters, whose manufacturing process is data-coded, because they make this in America, where the environment is different.
It is strange that the item is not sake but sake because it is not made in Japan.
Still, they can call themselves Junmai Daiginjo. It's in Roman characters, though.
The water in the other country has a high hardness, so the minerality is strong and the taste has more depth.
The alcohol content is a little low at 14, but you don't feel it. Usually, when there are a lot of minerals in water, yeast tends to play an active role and the alcohol content tends to be higher, but I wonder how they adjust the alcohol content.
The wine's alcohol content is around 12%, so it is likely that the aim was to lower the alcohol content to match the wine.
4
Japanese>English
Ryu
Takachiyo Series
This one is regular.
Kanji that made the more difficult Hashigo-Takashi and the more difficult Ryu even more difficult.
This series is al-soe and dry. It is rare for Takachidai to be aluzoe.
However, because it is a Takachidai, it has a sweet taste. The first taste is sweet, and the second taste is dry.
I don't know what the specs are, but it has sweetness, spiciness, depth, and a kick in the middle.
I don't know what the specs are. It's great when warmed up to lukewarm. The aroma spreads, the rice flavor, and the sharpness.
3
Japanese>English
Ryu
Unfiltered draft
13 degrees. Low for some reason.
Umami, depth, alsobe sharpness.
This one seems to be a limited edition.
The red is good as red, but this one has more flavor than the red because it is unfiltered.
Japanese>English
Ryu
Tosa Nishiki
Special Junmai
A wet texture.
Still, it is a dry sake.
It has depth.
As a side note, the name "Tokuso-Junmai" can be used if the rice polishing ratio is less than 60 or if the conditions are met. It does not matter if it is called junmai sake or not. It is said that the lower the rice polishing ratio, the more refreshing the sake will be, but it is difficult to say for sure.
Even if the sake does not meet these conditions, it can be called junmai sake if it is made by a special process. In that case, it is necessary to write the manufacturing method on the label. In other words, this is the former.
Japanese>English
Ryu
The nectar
Sweet and refreshing.
It really reminds me of the nectar of flowers. But it's not too strong. As expected of the brewer, he is very good at making it sweet.
The reason for this sweetness is the four-stage brewing process.
The brewer had a hard time selecting the right sake rice, saying, "The taste of the sake rice should not come out too much, and it should not be too sweet. But in the end, it is Dewa Sanbana from Yamagata Prefecture.
I like it a lot. Is it ethyl caproate like Hanabi or something? Ginjo aroma? In a sense, it is a sweet sake with a different vector from the fruity, fruity sake like Hanabi.
4
Kudokibe Jr. is a series of sake brewed at the discretion of Kamenoi Sake Brewery's senior manager. Kudokibe Jr. is a series of sake brewed at the discretion of Kame-no-i Shuzo's senior director, and has been attracting many drinkers with its wide range of flavors, from the royal road that inherits the gorgeous quality of Kudokibe to unique ones from a new perspective.
And Super Kudokidote is said to have a rice polishing ratio of less than 30 percent.
Japanese>English
Ryu
sake made without added alcohol or sugar
Junmai Ginjo
Omachi
Polishing rice 50
The ruggedness of Omachi stands out. There is no fruity flavor at all.
3
Japanese>English
Ryu
Bessen Namaizume
Rumune
The quality of the raw ingredients is apparent. The flavor spreads and then tightens up.
Japanese>English
Ryu
Ginpu (Hokkaido sake rice)
Junmai Daiginjo polished to 48%.
ORIGAMI
Deep rice flavor and pineapple juiciness.
It is a little drier than usual because it is an orikarami, but that is a good thing because it gives it a nice sharpness.
Japanese>English
Ryu
Sweetness in the wet. A little weight from the introduction, sweetness from the middle, and a fruity taste.
Not too much, but this fruity taste is pleasant.
Japanese>English
Ryu
Junmai Daiginjo
Unfiltered Nama Sake
This brewery has existed since the Edo period, about 250 years ago.
Aizan
Sake degree -6°C
Heavy juicy
Pineapple flavor
It has a rice flavor and juiciness typical of Aizan.
One of the world's most renowned wine critics gave it 92 points.
I thought the word "leather" in the description of the taste was indeed spicy.
Leather, dates, citrus, pine nuts, minerals.
The minerals are easy to understand.
When I had it warmed up to 40°C, the citrus astringency and leatheriness stood out. This is a squeezed mandarin orange peel!
Japanese>English
Ryu
the base of a tree
Ilyasonton means 100 years old.
It is made by mixing yeast No. 1 and No. 2, which have been around for 100 years. The method of making kimoto is the same as the old way.
Reproducing what it was like 100 years ago?
After leaving it for a while at room temperature, it became even sweeter and had a fine, unique, silky flavor.
As is typical of wine breweries, it has a strong acidity. It is easy to drink with a hint of sweetness. I wonder if the label describes this as sensual.
The label protection sheet is also a very careful job.
-------
There is no night that does not dawn, and no rain that does not fall.
Exactly 100 years ago, humanity survived a pandemic. Coincidentally, 100 years ago, sake production technology was also in the midst of a period of upheaval.
The sake named "100 years ago" is a mixture of various feelings: the mixed fermentation of yeast No. 1 and No. 2, which had already been discovered 100 years ago; the fermentation of the yeast No. 3, which had already been discovered 100 years ago; the fermentation of the yeast No. 4, which had already been discovered 100 years ago. Of course, the sake is brewed using the "Namahashime" method (which was the mainstream brewing method 100 years ago). The nonsense assemblage of male and female sake is truly sensual. What will we, who live in the modern age, feel from the sake "IL Y A CENT ANS" and what will we be able to leave behind for future generations?
(From the back of the label)
Japanese>English
Ryu
Unfiltered Nama Sake
GOLD was a beautiful and refreshing sake, but SILVER is so different that it is hard to believe it is the same sake. It is heavy and juicy. What kind of fruit? Orange? Not too bitter and juicy.
I think I prefer this one.
Japanese>English
Ryu
Polishing ratio 35
It is clean and tasteless, but too clean and tasteless. It is too easy to get into, and there is no sense of beginning.
Is it the fault of drinking cheap sake all the time?
I prefer regular cheap Genbu.
Japanese>English
Ryu
Rice polishing ratio 35
Alcohol 17.8
Daiginjo
premium
Spicy because it is al-soke.
Beautifully cut down to 35. No bitterness.
Strong bitterness from the al-soze.
Japanese>English
Ryu
Unfiltered raw sake
Junmai Daiginjo
Rice polishing ratio 48
Sake Musashi
More acidic than usual Hanaabi. Sour
Pineapple flavor as usual.
The sourness is light enough to go down your throat easily.
Slightly bitter
Slightly less bitter than usual Hanaabi.
Japanese>English
Ryu
Junmai Ginjo
Unfiltered raw
A little gas. Light. The ginjo aroma lingers even though it goes in smoothly. Melon.
4
It appeared at a rare sake festival, but is it that rare? I think I see it often when I go to Nagano.
Japanese>English
Ryu
The smallest sake brewery in Japan
Good flavor and weight, beautiful taste. Pineapple flavor.
Polishing ratio 40
4
Ibi is named after the combination of the local name "Ibi" and "to shoot (create) beautiful sake.
The rice used is Ibi no Homare, developed in-house.
Ibi is a regional brand of high value-added ginjo and daiginjo sake production,
The variety was developed in response to a long-awaited need for a rice variety with brewing aptitude similar to Yamada-Nishiki and cultivation characteristics suited to the Mino flatlands of Gifu Prefecture,
This sake is made from rice that has been crossbred with Yamada-Nishiki.
Japanese>English
Ryu
Hanafuki Aomori Yeast
Association 1801
The aroma is thick and fruity with a hint of rice.
It really has a slight vanilla smell and a strong acidity or sourness.
3.5
The mystery of the unadjusted flavor has not been solved.
The rice polishing ratio of 59% is an unusual figure.
The rice is flattened and polished vertically to increase the protein removal rate and prevent excessive starch removal.
What is Takachiyo?
Takachiyo" is designed to be a "food sake," a sake that goes one step further than "Takachiyo" and can be served with meals.
Furthermore, the "Takachiyo" series has the interesting feature of being all junmai ginjo, which is 59% polished rice.
Hence, it is also called the "Go (5) Ku (9) Takachiyo" series.
You can see that the "Takachiyo" series is expressed through its aroma, while the "Takachiyo" series is expressed through its rice, a definite distinction between the sense of smell and the sense of taste.
On the other hand, the similarity between "Takachiyo" and "Takachiyo" is that the sake level, acidity, and amino acid levels are all undisclosed, and the details are shrouded in mystery.
This shows that they want people to judge the taste by drinking the sake without preconceived notions based on such information.
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