Yamachan
Urakasumi is a classic sake. Dry and refreshing.
Goes well with yose-nabe on a cold night.
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Yamachan
This is a product brewed "entirely by hand" by Yamagata's Kosaka Sake Brewery. Made from 100% Haenuki rice produced in Yamagata Prefecture. Polishing ratio 60%, alcohol 17%.
Acidity: 1.6, Sake meter: +7
Dry and fresh. It is easy to drink and refreshing.
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Yamachan
Tanizakura's active draft sake. There is a vent hole in the crown, but it is not that fizzy. For a nigori sake, it is clear and dry, and goes well with tempura of wild vegetables.
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Yamachan
I finished off a cold day with some warmed sake. It was my first Tengu Mai in a while, but it was dry, tart, and refreshing. It has a nostalgic flavor. Goes well with Yose-nabe. Yum!
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Yamachan
I entered a lottery at a liquor store to win this bottle.
As soon as the bottle is opened, the ginjo aroma rises. It is fruity and has a sour taste. It has a strong sense of gas and is easy to drink. It goes well with Japanese food such as sashimi, and is as delicious as expected.
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Yamachan
Fruity and refreshing taste. Easy to drink.
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Yamachan
Good mouthfeel. It is rich and has a good balance of umami and acidity. Goes well with kinmei sashimi. A delicious sake.
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Yamachan
Fruity, gassy, acidic and easy to drink. It goes down the throat nicely. I won it in a drawing at a liquor store.
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Yamachan
100% "Strong" sake rice, limited to Tottori Prefecture, is used. Polishing ratio 50%.
The rice is bagged and nigori (a heavy nigori taste).
It is rich and dry, but with a hint of acidity. Paired with Yose-nabe as a mid-meal drink.
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Yamachan
Nigori sake liqueur with chocolate syrup.
A perfect Valentine's Day drink.
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Yamachan
A famous sake from Tosa. It has a clean, light and dry taste. Goes well with sushi.
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Yamachan
Nigori sake on a snowy day. It is rich and dry. Warms the body.
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Yamachan
100% Hitogochi produced in Nagano Prefecture. Junmai-shu brewed with spring water from the North Alps, "Iyari-ri Water System, Onna-Shimizu". Rice polishing ratio 65%, alcohol 16%, sake degree -1.5
The sweetness and acidity match each other, making it pleasant to the palate and easy to drink.
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Yamachan
100% Miyamanishiki from Nagano Prefecture is used. Polishing ratio 55%, alcohol 16%. A local sake from Saku, Shinshu. You can taste the deliciousness and sweetness of rice. The refreshing acidity makes it a refreshing drink. We paired it with a Saku chanko-nabe (a hot-pot dish cooked in a pot) that we received as part of our hometown tax payment.
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Yamachan
At a corner bar of Hasegawa Sake Shop without Gransta at Tokyo Station.
Kappa's light nigori. It has a strong gaseous taste. It is said to be super dry, but the acidity is so strong that it tastes sweet.
It has a strong acidity, so you can feel the sweetness.
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Yamachan
It was matched with Setsubun ehomaki. Rich, gassy, and easy to drink. It is refreshing on the palate.
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Yamachan
100% Miyamanishiki from Nagano Prefecture is used. Rich and creamy. Dryer than expected. I paired it with local sake from Saku, Shinshu, and Saku carp nectar. Delicious.
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Yamachan
5% alcohol by volume, sweet and sour. Easy to match with various kinds of food as a food wine.
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Yamachan
100% Yamadanishiki produced in Eiheiji-cho, Fukui Prefecture. Aromatic, super-harsh, straight-brewed, unfiltered, unpasteurized sake. It has a full body and a refreshing acidity. It has a gaseous taste and is suitable as a mid-meal sake.
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Yamachan
Akita's famous sake, Takashimizu Junmai, warmed up. At the end of a cold day.
Warms the body. Well-balanced acidity and sweetness, goes well with nabe (hot pot).
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