WOM
This may be the first time I have brewed with wine yeast. I thought it might have a strong acidity, but it is a solid sake. It tastes even better on the rocks with its light and beautiful acidity.
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WOM
A chrysanthemum that never misses. Spring tsukimi-sake to love the crescent moon. I am always a Texan, but this is definitely a melon! Fruity, gorgeous, and yet, soooo.... Delicious. Nothing but delicious. It turns an ordinary day into a special day.
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ma-ki-
Good evening, Mr. WOM!
Kangiku's Kotobukinmu is really delicious, too delicious sake. ⤴️
Indeed, the blissful time of having a good sake is special in itself 😋.
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WOM
Thank you, ma-ki-. My wife also loves Chrysanthemum. It is very special because it puts her in a good mood.
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WOM
Silver" means Junmai Ginjo, apparently. According to the liquor store, Silver is made from Gohyakumangoku and especially Vol. 1-3 are made by Tohei Yoshizawa, who also makes Shibarihizuru, and the alcohol content is once lower at 13 degrees.
I'm interested in it, but I don't think they sell it anymore.
It is a delicious one with elegant sweetness like Abe's. Moreover, it is refreshing and has a good taste of rice. It is also refreshing and has a delicious rice flavor, making it perfect for a mealtime drink.
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WOM
Reiho, originally rice rice for general use, was grown mainly in Kyushu, the third largest rice area in Japan. Because of its large grain size, it is now used as sake rice in Nagasaki, Saga, and Fukuoka.
Fukkai was rebranded as sake brewing expressing the sea. I finally got a bottle to try and opened it. It's a pop, a pop, and it's very energetic. It has the feeling of being active, the creaminess of a light nigari, yet the fresh muscat flavor is Nagasaki's sea?
Not sweet, but tasty, exquisitely delicious. I guess you could call it the bright waters of the East China Sea. Beyond Hirado is the world! It is, isn't it?
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WOM
We got it at Saibayashi Sake Shop last year during our Miyagi tour. Even though it has been in the fridge for a year, it is still very fresh. Muscat. I drank it carefully over a week, and from around the third day, I could taste the umami of the rice, and eventually it has a nice, clean feeling. Hokkaido's Kitashizuku is a good sake rice.
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WOM
I opened the bottle to drink it without any special reason. My wife also loves Ecru. Sweetness, nice citrus taste and aroma. A stable taste that is impossible to reproduce with a newcomer, but it is a stable taste.
I want to be able to drink it normally. The rice is Akita Sake Komachi, and any sake made with this rice is delicious, but Ecru is a standout.
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ジェイ&ノビィ
Hi WOM 😃
Dantesque ecru!
When you want to drink it is the time to drink it 🤗.
But I wish it was more commonly available 😢.
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WOM
Thank you, Jay & Nobby. I agree. It would be nice if they were a little easier to find. It's rare, though, so it's a special feeling.
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WOM
Company drinking party, the third bottle was Sakahomare, a premium sake rice that Fukui is proud of. Fukui has a delicious rice called "Hachihomare," and is indeed the birthplace of Koshihikari. Fukui is the birthplace of Koshihikari. There is a good selection of rice here.
I had always seen Echizen-misaki, but when I saw Ichihomare, I decided to buy it at my regular store.
It is drier than Nozomu and Imanishiki. The aroma is very mild. The aroma is super mild, but you can taste the sweetness of the rice, and it tastes great.
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WOM
This is a project to push into the annual company drinking party in order to increase the number of sake lovers.
The second bottle is Imanishiki, the first brand of Tamago from Nakagawa Village, which is famous for its tamago. It seems to have been revitalized with the support of Kanten Papa, a famous confectioner in the same Nagano area. Yamazan, Mikotsuru, and Nagano are wonderful.
This one has a well-balanced, moderate ginjo aroma, and when you put it in your mouth, it smells like wood, or maybe cedar.
The sweetness and umami came first, but not too much, and the astringency and bitterness lingered beautifully, making it delicious.
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WOM
An attempt to sneak the sake you want to drink into the company's welcome party.
I suggested to the manager that it would be fun to do a sake comparison of various rice varieties. It was adopted. The first one I wanted to try was Nozomu no Yume Sasara, a slightly sparkling sake that seemed to have been pressed for the first time. It had a pleasant fruity aroma, and the sweetness and umami spread out and was extremely delicious. There was a nice bitterness and a nice sharpness. I guess it's the rice flavor of Yumesasara.
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ジェイ&ノビィ
Hi WOM 😃
Nice suggestion for the welcome party!
Nozomu is not only delicious, but the kanji fits the welcome 🤗.
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WOM
Good evening, Jay & Nobby🌆. Yes, it is. We are working on making it a regular event in our company. Nozomi, as expected, it was very popular.
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WOM
A cup of sake I saw at Mizuhata-san in Toyama. Shitaizumi, whose motif is my favorite cat. I bought it without a second thought, but to my surprise, it was a junmai ginjo, which is rare for a cup sake. It seems to be Hachitan No. 35. For more information, please visit Shidaizumi's website.
Delicious. The aroma is mild but sweet, and the bitterness finishes with a kick, another encounter.
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WOM
Last year, on a business trip to Tokyo, I bought a bottle at Sake no Kachidoki because it was a brand I had never had before. I was also attracted to the fact that the sake rice was Oyamanishiki, which was written on the pop-up.
I don't know why I started looking for sake shops when I go on business trips. Even though it weighs down my luggage on the way home.
This spring, I finally opened the bottle. The aroma is mild but fruity, but the sweetness and umami, especially the elegant riceiness, and the bitterness make it refreshing. I wonder if the strength is Yuyamanishiki.
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WOM
Romaji Takachiyo, and if you look closely, hiragana Takachiyo. No missteps. Happiness to be able to buy this as usual.
It is delicious. The rice is Hachitan-Nishiki Ichigo. The yeast is M310. It is sweet yet refreshing. I wonder if it is because the rice is flat polished. It is delicious. It is delicious.
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WOM
The Sentori re-brand, Edogari, is highly rated by everyone. I would have liked to compare various kinds, but my refrigerator, liver, and pocketbook didn't allow me to do so. I bought it in February and drank it in March.
The rice polishing ratio is undisclosed, but the aroma is better than that of a ginjo. It is fruity. It is sweet with a slight fizziness. And there is a hint of acidity that you can feel as you drink. It is a fusion of Edo and 2025 Japanese techniques. The addition of Domaine Yamadanishiki makes it the best.
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ジェイ&ノビィ
Hi WOM 😃
Oh! You've made it to Renewal Sentori ‼️ and nice to start from zero 👍Please take your time and enjoy the variety 👋
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WOM
Good evening, Jay & Nobby 🌇.
Yes, you are indeed Senkou-san Good. Starting from zero. I will enjoy it slowly.
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WOM
This year's GW was mainly for rice planting, and the only one who came back was my second son who was transferred to Nagoya. Speaking of Aichi, this is the one. This is a brand name that is too cool to be true: "Two hares, two hares, only one can catch two hares. It seems to be the one commemorating the 10th anniversary of its birth. Thanks to my son who bought me a nice bottle.
It has a pleasant and refreshing ginjo aroma. Muscat? When I drank it, the sweetness and acidity came through and it was delicious. It is really delicious. Thank you very much. It seems to be different from the usual Ni-Rabbit, but I don't know the usual Ni-Rabbit, so I would like to drink it from now on.
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WOM
It was given to me as a souvenir. A cup of Manotsuru sake. It is a real sake that does not look like a cute little egret. It is a sake full of rice flavor. Are there many brands named "Tsuru"?
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WOM
I have been wondering when to drink this sake since I bought it. It is the A-Un one of a set of two bottles of A-Un named Masterpiece of the Laughing Season. I guess I should have compared them together. I forgot to post that I drank it on New Year's Eve because "A-Un" means "end" or "break" in Japanese.
I decided to post this post to say that you should drink sake casually and post it casually.
According to the note, the aroma is good. It has a good aroma, acidity and smoothness. In short, it was delicious.
The grandchildren came and it was gone in no time.
The rice was Watafune No. 2 from Kasai City, Hyogo Prefecture, produced by the Toyokura Farmers Association. It is the father line of Yamadanishiki. The yeast is No. 6.
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WOM
Vice Shogun, who gave me a souvenir, is Ogawa yeast. Also known as Meiri yeast, No. 10 yeast. The rice flavor from the fragrant, apple-like ginjo light. It was not a "hey, hey, hey" kind of sake, but rather a modest one. It was not like a "Hiei, Hiei Ororo," but rather modest.
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WOM
I kept it in the fridge for a year. This is delicious. It has been a long time since I have had a Genmai, but Miyamanishiki, was it this sweet? Is it the fresh and mild melon aroma? Anyway, smooth and soft. And it is sweet, elegant sweetness, or perhaps an unstoppable sweetness. And it is properly quenched by a slight bitterness. No wonder it is so popular. I wish I could go to Nagano.
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WOM
I was going to try a quick drink party like at Pon-chan's place, but both of the drinkers were weak and the refrigerator was limited, so I ended up giving up after two bottles of Junsei and Romanchi.
I had been curious about Hanami Romain. It is sweet, elegant, and full of rice flavor. 13 degrees is also good. It is delicious.
I thought Romain was a modern type of sake, but the label says it can also be served warmed.
The sake rice is Yumeko, a rice developed in Fukushima Prefecture, and the yeast is produced in Fukushima Prefecture.
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ポンちゃん
Good evening, WOM 🦉.
Hanami Romain, as you say, is delicious and full of flavor 🌸I'm a fan of low alcohol that is very drinkable 😁.
I'm a bit of a jabberwocky so I'm taking all the precautions before the event 😂.
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WOM
Thank you, Pon. The smoothness and melt-in-your-mouth feeling is superb, isn't it?
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WOM
The sake rice is Aiyama. Yes, the one known as "diamond. It is produced only in Hyogo Prefecture, and Kasai is a famous production center. Tomikunishiki Aizan. Slightly sweet aroma. The first day it was solid with a slight effervescence, but from the second day onward, the rice sweetness was well expressed, and it was delicious. It is a superb wine. The slight bitterness at the end is also nice.
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