shiny.u
Clear in color.
Cold: apple aroma, sweet at first, dry and tight.
Delicious for the low price.
Nine-time gold medalist at the Delicious Sake in a Wineglass Awards,
Highest Gold Award in 2025
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shiny.u
Cold: The aroma is a little peculiar, but the sweetness and rice flavor are rich and dry.
Preferable to the usual naughty sake.
Japanese>English
shiny.u
Cold: The aroma is a little peculiar, but it is easy to drink and has a robust flavor.
Winner of the Prefectural Governor's Award at the Gifu Prefecture New Sake Competition in 2008
Japanese>English
shiny.u
Cold: Good aroma, slightly fruity and gently fruity, and the way it disappears like cotton candy is reminiscent of Otters. Delicious!
At a paid tasting at Marukin Shoten
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shiny.u
A product only available at the brewery.
The label looks like a galaxy and is beautiful.
It seems to be made by a young craftsman.
At the 100 yen tasting at Watanabe Sake Brewery
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shiny.u
At the 100 yen tasting at Watanabe Sake Brewery
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shiny.u
Cold: Strongly flavored and firmly dry.
At a free tasting at Watanabe Sake Brewery.
Japanese>English
shiny.u
Cold: Good aroma, with a hint of sweetness, dry and tight. Delicious.
Polishing ratio 40
Funasaka Sake Brewery Top quality sake.
The tasting fee is 100 yen, which is half the amount of a cup, but it is enough to understand the quality.
Japanese>English
shiny.u
It was the first time for me to taste 18% polished rice.
It is a high-end sake, costing close to 20,000 yen for 720mL, but it was nice to be able to sample it for 100 yen.
I think it is delicious, but it may have been difficult to appreciate its subtlety if you have tasted a strong flavor of the same type first.
Japanese>English
shiny.u
Cold: Good aroma, rich flavor with a hint of sweetness. Delicious.
A luxurious 100 yen tasting at the Watanabe Sake Brewery, the number one sake brewery in the world sake brewing rankings.
I couldn't stop by during the summer or winter vacations, so I took advantage of the GW.
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shiny.u
Cold: Light and easy to drink.
We had it at a free GW tasting at the Hida Jishu brewery.
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shiny.u
The color is yellowish.
Cold: I did not like the taste of the sake, which was of the "sake yeast and sake yeast" type.
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Kikusakari古代米造り 朝紫
shiny.u
The red color derived from ancient rice is beautiful.
Cold: It starts out tasting a little like a sake yeast yeast with a sweet and sour fruity aftertaste.
This was the first time I had ever tasted sake with such a distinct color.
Japanese>English
shiny.u
Clear in color.
Cold: I did not like the flavor of the sake, which was like a sake yeast yeast strain, yamahai type.
This was my first sake from Hokkaido.
Japanese>English
shiny.u
Cold: Easy to drink with a hint of sweetness.
It was my friend's favorite brand when she was young.
Good cosmetics
Japanese>English
shiny.u
Cold: Super dry as advertised.
Good for a mid-meal drink.
It is said to be a "Japanese sword (katana)" made from edible rice for overseas and packaged for the domestic market.
The name is cool. It reminds me of Lupin III and Final Fantasy for my generation. They were the strongest swords that could cut almost anything, and were the object of admiration that tickled boys' hearts.
Japanese>English
shiny.u
Color slightly yellowish.
Cold: Dry with acidity, sweetness and rice flavor.
Goes well with sushi.
100% "Dewa Sanzu" rice suitable for sake brewing
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shiny.u
Cold: Mildly dry with a delicious rice flavor
100% Yamada-Nishiki
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shiny.u
Cold: Dry with a good taste of rice.
Goes well with sushi.
Included in Furusato Gekkeikan drinking comparison set.
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shiny.u
Cold: Sweet and sour, reminiscent of white wine and grapefruit, with a slight astringent aftertaste.
Released on 3.27.2025.
It is made with wine yeast from the long-established French wine producer Simon Beers.
It is more polished than Abyss with a rice polishing ratio of 50%.
Rice and koji are also 100% Yamadanishiki from Shizuoka Prefecture.
Label design of the natural wine series by Simon Beadz.
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