サケスキウサギ
Junmai Daiginjo from Fukura. Why is it so cheap?
It is refreshing and easy to drink.
But I prefer RED STAR as a food sake.
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サケスキウサギ
I bought a regular sake and a junmai daiginjo from Fukura Shuzo. Why is Junmai Daiginjo so cheap too?
I started with this one, a regular sake, and had it at room temperature.
Dry? It has a slight acidity and a slight aftertaste. I think it is good as a food sake.
Japanese>English
サケスキウサギ
A local Osaka sake recommended and purchased by the owner of a liquor store. It is from a sake brewery in Takatsuki.
The first sip is refreshing, followed by a robust sake-like flavor. The aftertaste is crisp and clean. I had it cold.
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Oroku純米吟醸限定
サケスキウサギ
Totally different from what I had at another restaurant before. It is refreshing and delicious.
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サケスキウサギ
This one was fruity and my favorite.
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Kihoturu紬 2025 弐
サケスキウサギ
The label is fashionable. We received a set of 1 and 2.
Here is a quote
Challenging apple acid yeast!
Aroma reminiscent of green apple and gentle sweetness,
Complex acidity with a moderate sweetness and 13% alcohol by volume.
The refreshing sourness stands out in this bottle.
Enjoy it cooled down in the hot summer.
Japanese>English
Kihoturu紬 壱 2025
サケスキウサギ
The label is fashionable. We received a set of 1 and 2.
Here is a quote
The Toji's Challenge Series draws various clues from the history accumulated over more than 100 years since the company's founding, and carefully crafts each one. This time, the challenge is to use Saga's sake rice "Saga no Hana" with flat rice polishing. The result is a refreshing, crisp, dry, food-friendly sake.
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サケスキウサギ
Halloween version of Oze Snow. This one is also fruity and my favorite.
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サケスキウサギ
Akabu is still delicious. It has a good balance of clean and sour taste.
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サケスキウサギ
This one was a little fizzy and I liked it!
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サケスキウサギ
It was a solid drink.
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サケスキウサギ
Aged taste like a little old wine. Storage condition?
Chikumanishiki Junmai Daiginjo A, which we bought together, is more refreshing and preferable.
It is better to drink it in a wine glass than in a sake cup.
Japanese>English
サケスキウサギ
Clear and clean sake.
I like the taste a lot.
Japanese>English
サケスキウサギ
This is a sake from Shimane that I found at a local supermarket.
It is a regular sake version of the beige (junmai daiginjo-shu) we drank the other day.
The beige one was fruity and peculiar, but this one is a completely different sake.
It is not fruity at all, but dry. It seems to be more like shochu than sake.
If I wanted to drink it with a meal, I would drink this one. It is not my favorite.
It might be better to drink it at room temperature or warmed up rather than cold.
Japanese>English
サケスキウサギ
Obtained at a local supermarket. It is a sake from Shimane, which is rarely seen in Japan.
The label seems to incorporate Nishijin textile techniques, giving it a luxurious feel. The price is reasonable at around 1,300 yen for junmai daiginjo-shu.
I had it cold.
As described, it had a melon-flavored fruity taste, acidity, and a unique peculiarity like old Shaoxing sake.
I like both fruity and Shaoxing wine, but when they are combined, I honestly don't think I would like it. However, after drinking it for a while, the peculiar taste mellows out and it becomes quite enjoyable.
I would prefer to drink it by itself rather than with a meal.
However, I heard that the president (Touji) passed away and it is no longer sold. ......
End of sale notice
https://kokki.co.jp/2025/03/21/%E7%B5%82%E5%A3%B2%E3%81%AE%E3%81%8A%E7%9F%A5%E3%82%89%E3%81%9B/
Japanese>English
サケスキウサギ
A version of the Kikumasagi pack of raw sake that I often buy.
Is this the one you often see in cans?
It is even more fruity than the gimpak.
Delicious.
Here is a quote
This product is a fresh, unpasteurized sake made without any heat treatment (hi-ire) of Shiboritate Ginpak, which accentuates its freshness. It also offers a fruity aroma and freshness reminiscent of ripe apples, muscats, and melons.
Japanese>English
サケスキウサギ
When I drank it in a wine glass, I felt it was more bitter and subtle than the last time I drank it, but it was nice to drink it in a boar cup. I thought it was subtle, but when I drank it with a boar's mouth, I found it to be good. It's strange. It was very clear and dry.
Japanese>English
サケスキウサギ
At a sake party with a careful opening.
Sparkling Niimasa. There may be some compensation for Niimasa, but I think this was the best. A delicious one.
Here are some quotes
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Characteristics: Tenkaeru is a low-alcohol sparkling sake with a strong carbonation produced by secondary fermentation in the bottle. It has an alcohol content of less than 10% and is made with low-polished rice, but still has an elegant flavor with little cloying taste, thanks to the application of ginjo brewing techniques.
Care: Due to the secondary fermentation in the bottle, the gas pressure can be very high and requires strict refrigeration at temperatures below -5°C (-5°F). Care must be taken when opening the bottle, and it is not recommended for beginners because of the "angry frog phenomenon," a blowout or outburst accident that can occur.
Availability: Due to the extreme difficulty of the manufacturing process, this is a limited distribution product released in small quantities from May to July. Because it is a special product, many sake stores only sell it over-the-counter, and it is said to be a phantom sake that is difficult to obtain.
Taste: It is characterized by its freshness, lightness and fruity sweetness, like ripe grapefruit, and is said to go well not only with Japanese food but also with Western food and appetizers.
Japanese>English
サケスキウサギ
My favorite sparkling rice wine. No doubt. Sour and refreshing. Delicious stuff.
Here are some quotes
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Made with white malted rice, it has a citric acidic, refreshing taste.
The fine bubbles make it more refreshing to enjoy.
Japanese>English
Ubusuna山田錦 YAMADA NISHIKI
サケスキウサギ
At the sake meeting, be careful to open the bottle.
Here are some quotes
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The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho.
The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bubbling in the mouth.
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