mayu
Luxury fruit punch filled with fine muskmelon 🍈 gentle, elegant, luxurious taste 🫶 13% alcohol. I drank a bottle in no time. I would buy this again!
Japanese>English
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mayu
The attack has a faintly sweet akebi-like aroma. The aftertaste is bone dry and pungent, typical of Urakasumi, with a tangy aftertaste that is unique to new sake.
This is my favorite of all the Urakasumi I have had so far.
Japanese>English
Amanoto山内杜氏組合創立百周年記念酒
mayu
My mom bought half price alcohol at the supermarket 😂I think it tastes nothing like it should because it's been out of date. The aroma is gone and only the bony taste is left. I taught my mom that there is a time to drink.
Japanese>English
ジェイ&ノビィ
Hi mayu 😃
I don't look at the expiration date when I buy food at the supermarket 😅I seriously check the expiration date only for alcohol 🤗It's important to know when to drink it!
Japanese>English
mayu
Local Miyagi sake. I bought this on my way back from a stopover in Matsushima. On the back of the label are Godaido and a watermarked bridge in Matsushima. This red bridge is said to be a bridge of marriage. ❤️
It is a second fermentation in the bottle, but it is not shwashy, but chirichiri. It is a true bubbly snowfall. The attack is full of acidity like Bontemps. The aftertaste is crisp. A strong mix of spiciness, sweetness, and acidity.
Reference
The freshly pressed junmai sake is bottled unfiltered and unfiltered. It has a gaseous taste due to secondary fermentation in the bottle. You can enjoy the refreshing taste of young melon or grapefruit, and the soft sweetness of light nigori.
Rice / Miyagi rice
Polishing ratio / 60
Sake meter / -1
Acidity / 1.5
Japanese>English
mayu
There's an end of the year thing: "Relatives bring old booze."
It's from December 2018 😂It tasted like Shaoxing sake. It's still drinkable because it's a mellow yamahai, but still bring it while it's still good~!
Japanese>English
mayu
It's like the sake used in tokoso...it looks better warmed up. It is sharp, sharp and spicy sake, which is not my taste 🙏.
From the website
This junmai ginjo is brewed with 55% Kame-no-o from Shonai-machi, Yamagata Prefecture, the hometown of Koikawa Shuzo, and all the ingredients are carefully selected for local production for local consumption.
Kame-no-o" originated in the Shonai region of Yamagata Prefecture (now Shonai-machi), and was cultivated more than 120 years ago in 1893 (Meiji 26) from three ears of rice by the benevolent farmer Abe Kameharu.
The product name, "Kameji Koujitsu," was inspired by the image of the founder, Kameji Abe, resting in the sun.
It has a mild aroma, a smooth and light mouthfeel, a sharply integrated core of robust flavor, and a pleasantly clean and crisp finish.
Enjoy the unique characteristics of the Koikawa Shuzo brewery, which is located in the birthplace of "Kame-no-o.
Japanese>English
mayu
A sake you want to enjoy the aroma before sipping. It has a solid acidity and sweetness of blue fruits and a bit of berries 🍏🫐, yet it has a solid thickness and flavor. I think Aizan goes well with a glass of wine 🥂 I don't think it has much gasiness as advertised.
From the website
While most Aizan sake is generally sweet, we emphasize that it is a juicy sake with all the seemingly contradictory elements of acidity, sweetness, umami, and sharpness. Aizan is characterized by its large heart white and easy solubility. To make the most of this feature, we carefully ferment the sake at low temperatures for a long period of time.
The "gravity system*" has been adopted, which leaves a gaseous sensation in the liquid, increasing its freshness and giving it a silky feel on the tongue.
Gravity System...After the top vatting, the sake is not first received in a hanging jar, but is moved directly to a lifting vat at the bottom of the hill by gravity alone, without the use of a pump. The next day, the sake is bottled in a clean room. By reducing the stress placed on the liquid, we have succeeded in bottling the sake in its original goodness.
Won GOLD in the Junmai Ginjo Sake category in the SAKE category at the "IWC 2024" SAKE COMPETITION
SAKE COMPETITION 2024" SILVER Award
Japanese>English
mayu
We came to Shizugawa hot spring in Miyagi Prefecture. On the way, we picked up some homemade smoked salmon that we bought at a roadside station (it's really good!).
This is Mitsuya Cider for adults. The sweetness, sourness, and even the carbonation are just like Mitsuya Cider. Almost a chug after a bath 🫧.
Excerpt from the website
[Awards]
International Sake Challenge 2024 [Best Sparkling Sake] [Gold Prize] in the sparkling sake category.
Sake in a Wineglass 2023 [Gold Award].
Oriental Sake Award 2022 [Bronze Prize] ・International Wine Challenge 2022 [Bronze Prize
International Wine Challenge 2022 [Commendation] in the sparkling category
・Feminaries World Wine Competition 2022 Sparkling Sake Division [Gold Medal].
[Taste]
Light, slightly dry, crisp.
[Aroma]
Pear, green apple
Japanese>English
mayu
Grass after rain, hay, grains, old books, Chinese medicine, and such a zesty, complex aftertaste lingers on the tongue. But all that escapes from the nose is a fluffy, round sweetness. What is this? If I were to drink it in a boar cup with a hole in it, I'd drink it this way, not in a Diesel wine glass.
Japanese>English
mayu
Kochi souvenir. You've got to be kidding me! (lol) This should be drunk in a wine glass✨The Ryoma boar cup I got with it had an intentional hole in it😱You can only drink it in one gulp! Tosa culture is crazy wow!
The cel24 yeast tastes like Pawpaw. It tastes like a Popeau white wine. The acidity is moderate, and the fruity sweetness of Popeau is smooth. This wine will be popular with people from overseas and should be drunk with a glass of wine.
Japanese>English
サケスキウサギ
I had only heard about it, but this hole is intentional, isn't it? It's crazy indeed.
Japanese>English
mayu
Sakesukiuzaki, there is a hole version and a version where the bottom of the boar cup is at an angle and cannot be placed on the table, kowaii!
Japanese>English
ジェイ&ノビィ
Hi mayu 😃
I've heard that the banquet in Kochi is awesome😵😅I see there are such drinking vessels 😳 indeed...kowtow😆.
Japanese>English
mayu
Good evening, Jay & Nobby! The hole is bigger than I thought, so I'll put it to good use instead of a funnel 😂.
Japanese>English
mayu
I said, "I want a Manotsuru that's still shuwa shuwa shuwa," and they opened a new one for me. It's Asano Sake Shop in Hamamatsucho (thanks again 😭).
I opened and closed it repeatedly and waited! It's as thick as dark calpis! And silky! The silky, energetic, and silky shwashuwas were all saying, "Ola ola ola, drink more! They were attacking me with "Ola ola ola, drink more! It's not heavy at all and has no habits, so it goes down easy.
I was so satisfied that I had to have another glass! I'm going to have another one on the corner after work today!
Japanese>English
ジェイ&ノビィ
Mayu, I'm with you 😃.
It's like Silky Stallone and Arnold Schwarzenegger are attacking you with their muscular 💪🤗 but when you drink it, it's non-habitually quirky 😚 This makes me curious about the whole United States.
Japanese>English
mayu
Jay & Nobby, wow, I can't stop grinning when you throw your comments right in my direct line 😏Not only in all of America, but I care about you. I am such a sports trainer 🏋️♀️
Japanese>English
mayu
My favorite Naruto sea bream new sake ✨.
The moment I put it in my mouth, I felt "sweet fresh water".
It brings back memories of biting into sugar cane in Okinawa. And the strange thing is that it has this thick, hot spring water-like texture on the tongue. It leaves a thin, thick film like hyaluronic acid in the mouth. This is a new texture for me. Fruity yet creamy. Yellow melon? Creamy and fruity, like melted powdered sugar. No bitterness. I would love to give this to a young girl who wants to try sake. I am sure she would say it is delicious!
From the website
Freshly pressed junmai sake is bottled in its raw state. It is characterized by a fruity, refreshing taste and a mild aroma like white flowers. The acidity is soft and gentle. The aftertaste has a slight umami flavor. Enjoy the delicate freshness of the freshly squeezed taste.
Japanese>English
mayu
We received a nice year-end gift. The cap says "Thank you" ☺️
Juicy muskmelon and acidity, with a green bitterness on the finish, as if the melon rind had been gnawed on in a herb garden. Soft and youthful, more horizontal than deep (in a good way, freshly pressed messiness). This year's Hatsukame has great promise!
Also. This is my favorite Hatsukame Daiginjo Sakekasu Candy🍬 This is really delicious. The ingredients are syrup, daiginjo sakekasu and sake (lol). I feel like I'm drinking sweet sake💜.
From the website
This is a lightly nigori version of Hatsukame's standard sake, Special Junmai. The sweetness is added by the ori, which dance like powdered snow and blend into the sake, making it very soft on the palate. The pure flavor derived from the rice spreads in the mouth.
Seasonal product (Shipping starts on December 2)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamadanishiki from Tojo, Hyogo Prefecture/Hiroshima, Shizuoka Prefecture
Polishing ratio：Koji rice 55%/Kake rice 60
Alcohol content: 15
Japanese>English
ジェイ&ノビィ
Hi mayu 😃
Every time I open the cap "thank you" I'm happy 🤗I'd like to taste the width rather than the depth 😋.
Japanese>English
コタロー
mayu, good evening 🌙Thanks for the cap and the delicious sake, I like it 🥳and I'm really curious about the daiginjo sakekasu candy 😆 I want to try it!
Japanese>English
mayu
Good evening, Kotaro-san! If you search for sakekasu + candy on the internet, you'll find that many breweries are offering this and that. Your favorite brewery may have some too ✨.
Japanese>English
mayu
Jay & Nobby, you must be very busy this time of year drinking the new sake that comes out one after another. We look forward to your report on what you will be drinking for New Year's!
Japanese>English
mayu
Juicy, translucent deliciousness, makwah-like sweetness, and a distinct acidity. This is a don't-miss for me ✨ I don't detect as much banana in the product description. It's cool and refreshing, like makwawari, cotton candy, and a bit of melting tulara. This is for women who like wine 🍾 The entrée is potato salad with salmon, salmon roe, and a few salmon roe.
Product Description
Mutsu Otokoyama" has long been a favorite brand of the local people. It has a subtle aroma of banana and melon, and a fresh flavor and sweetness that spreads in the mouth, with a clean acidity and a cool aftertaste. Nama-shu is more aromatic and has more than enough umami to spread in the mouth. Serve chilled or at room temperature for 30 minutes.
Japanese>English
mayu
Akita Bijutsu (Akita Beauty), sparkling, dazzling and juicy like fresh snow, has arrived.
My favorite combination of Aizan x No.6 yeast (or No.7) 💗 Acidity, juiciness, and a fragile, pale female bitterness that leaves you with a backlash in the aftertaste. So beautiful isn't sweet 💋.
Japanese>English
mayu
I love red rice and I can clearly taste red rice. My mother (a cereal creator) often makes amazake with red rice in it, and that is exactly what it tastes like. The KID-like sake is sparkling clear like the surface of water, and the red rice has a sweet and savory caramelized taste. The aftertaste is just sweetness. I see. It totally looks Beaujolais🍷 when served in a wine glass.
13 degrees Celsius, recommended as an aperitif.
It tastes as good as nameko mushrooms!
Japanese>English
ひるぺこ
Good evening, MAYU. I am wondering about your mother, who is a red kijiji soil color honma beaujolais🍷 and a minor grain creator! You mean she grows them? Red rice amazake sounds delicious 😆.
Japanese>English
mayu
Good evening, Mr. Hirupeko! Minor Grain Creator is one of the few top creators officially recognized by the Japan Minor Grain Association, and is engaged in activities to promote minor grains such as developing minor grain dishes. The minor grain miso, minor grain amazake, and fermented bean paste made by my mom are the best!
Japanese>English
mayu
The spiciness and acidity are overwhelming, the aftertaste is strong together, and the sake is pleasant on the palate yet strong in defeat. Green apple skin and green grass herb 🍏🌿.
Organic, pesticide-free Yamadanishiki produced locally in Higashiizumo Town.
A spring limited edition sake with only a few bottles.
About Ohroku Brewery
Founded in 1872. A brewery with many particulars about making sake that is alive and well. In order to deliver the flavor as it was born, all of Oh-Roku Shuzo's sake is unfiltered, unblended, and bottled by the tank and released as a raw or unpasteurized type. All sake is stored in bottles under strict temperature control, and is generally shipped when it is ready to drink. All products are limited editions, and the liquor stores to which they are shipped are limited to those that they are satisfied with, and like the brewery, they promise to keep their products at -5°C. Currently, only 25 affiliated stores in the country deal in the product.
Japanese>English
mayu
A new sake from the Takachiyo series with a fruity flavor. This is a freshly squeezed raw sake with ogara-mi. A handsome and delicious sake for sure!
She must be a very nice woman to call up Hyogo-Yume-Nishiki even though she is in Uonuma. The MISA I saw earlier was also Hyogo Yume Nishiki.
When you put it in your mouth, the juice of the pink grapefruit comes out in a sizzle. The aftertaste is just like the skin of a pink grapefruit. The sweet ripeness is irresistible. There is not much leesiness, which is also good because it is fresh. Sweet, young, wet, acid, bitter. Wow, spicy girl 🩵.
100% "Hyogo Yume Nishiki" specially contracted rice from Ichikawa-cho, Hyogo Prefecture is used. It is an unfiltered, unpasteurized junmai-shu named after the toji (master brewer) Kawaishi Mitsusa.
It is brewed at a low fermentation temperature to preserve the original flavor of the rice, and then aged at a low temperature in a refrigerator at 1°C (41°F). It has a dignified, crisp, core sweet taste with a refreshing acidity in the aftertaste. It is a new type of sweet sake with a fusion of sweetness and acidity.
Sweet ★☆☆☆☆ dry
Taste: smooth, umami, refreshing
Aroma: Refreshing
Recommended temperature: Chilled ◎, on the rocks ◎.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice type: Hyogo Yume Nishiki, produced in Ichikawa-cho, Kanzaki-gun, Hyogo Prefecture
Rice Polishing Ratio: 70
Alcoholic Beverage : 15
Japanese>English
mayu
Sticky cotton candy sweetness, strong lactic acidity and blue fruity acidity. It's like a plummy zero of those at a very high level. A sweet white wine type of position, like pineapple in a vinegared pork.
100% "Hyogo-Yume-Nishiki" specially contracted rice produced in Ichikawa-cho, Hyogo Prefecture is used. It is an unfiltered, unpasteurized junmai-shu named after the toji (master brewer) Mitsusa Kawaishi.
It is brewed at a low fermentation temperature to preserve the original flavor of the rice, and then aged at a low temperature in a refrigerator at 1°C (41°F). It has a dignified, crisp, core sweet taste with a refreshing acidity in the aftertaste. It is a new type of sweet sake with a fusion of sweetness and acidity.
Sweet ★☆☆☆☆ dry
Taste: smooth, umami, refreshing
Aroma: Refreshing
Recommended temperature: Chilled ◎, on the rocks ◎.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice type: Hyogo Yume Nishiki, produced in Ichikawa-cho, Kanzaki-gun, Hyogo Prefecture
Rice Polishing Ratio: 70
Alcoholic Beverage : 15
Japanese>English
mayu
It looks like the sake my grandfather used to make toso. Very hard.... I couldn't drink it because it was too hard and spicy😔I'm sorry.
Japanese>English