cheimy
Deeply flavorful and umami mouthfeel. It has a strong drinking experience.
Polishing ratio 50%.
Japanese>English
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cheimy
This sake is said to have been highly praised by Taikan Yokoyama.
The sake, which had been distributed only to close friends due to its rarity, is now being sold commercially, albeit on a limited basis.
It has a clear taste reminiscent of spring water deep in the mountains and an elegant aroma like peaches.
Polishing ratio 30%, 17% alcohol by volume.
Japanese>English
cheimy
Dry. Polishing ratio 60
Junmai Ginjo-shu is brewed by a small number of people in a traditional handmade process.
It is made from 60% polished Asahi rice grown in Okayama Prefecture and matured slowly from spring to summer, and is shipped at its best when it is well balanced.
It has a very good balance of richness and aroma, and is light and crisp on the palate.
Its refreshing and pleasant ginjo aroma, which is like that of grapes, can be easily matched with any food, and can be enjoyed with any ingredients.
Japanese>English
cheimy
Hiyaoroshi is named after the sake that has been stored in the earthen cellar, from which the best aged sake is selected and "pumped down" (without heating) from the vat and packed in wooden casks for shipping. The name comes from the fact that it is "pumped down" (without heating) and packed in wooden barrels for shipping. The new sake, which was still rough in the early spring, has been brewing for six months and has developed a full-bodied flavor and richness. The sake is then released in its undiluted state, which allows the true essence of its flavor to be tasted.
Sake quality: Junmai (pure rice) ●Rice used: Gohyakumangoku
Sake meter: +3 (dry) ●Alcohol content: 17
Rice polishing ratio: 70
Japanese>English
cheimy
Junmai-shu with a fresh, clear taste, rounded flavor and smooth acidity in harmony. Acidity 1.6, rice polishing ratio 70%.
Japanese>English
cheimy
Yamadanishiki, Polishing ratio 40
Fruity and rich aroma spreads softly.
It is easy to drink.
Japanese>English
cheimy
Polishing ratio 55%.
The sweetness is full, like that of muskmelon.
It is so fruity and easy to drink that it almost feels like a fruit liqueur. It is also good before a meal.
Japanese>English
cheimy
Surprisingly easy to drink. It is refreshing in the mouth and full-bodied later on.
Japanese>English
cheimy
Sukitto fruity sake. The moment you drink it, there is a slight fizzy feeling like champagne. It has a nice sharpness and goes well with meals.
I may like it better than Ganki Junmai Daiginjo.
Japanese>English
cheimy
Soft in the mouth. Dark in appearance and color.
Drink after Kozutsuru → Juicy like fruit juice. Good aroma. Not too sweet like apple. No sourness or harshness.
Japanese>English
cheimy
Mild sweetness and rich aroma. Polishing ratio 45
Dewazakura is a sake that I have recently found to be delicious again. While it is easy to drink and has a fruity aroma, it is also very drinkable as a sake, and you will never get tired of drinking it.
Japanese>English
cheimy
I thought it was Kame-no-o but it was Kame-no-o.
I drank it a long time ago, so I don't know how it tastes...
Japanese>English
cheimy
Shizuku-shu, which is filtered without pressure. The sweetness is more delicate and clear when compared to the same Momogawa. Fruity and fragrant. It has a deep and delicate flavor. I drank it after drinking a daiginjo from another brewery, but it was not inferior at all.
Japanese>English
cheimy
First time in Shiga Prefecture. Dry and firm taste.
Japanese>English
cheimy
Rightmost. I drank it a long time ago, so although it was delicious, it left no impression on me.
Japanese>English
cheimy
Although it is a pure sake, it has a delicate and elegant taste. It is very drinkable. It is delicious.
Japanese>English
cheimy
This is my first Hokkaido sake.
It is a dark and dry sake that stings, but it is not too much like sake, so I think it is good for sake lovers. Personally, I often drink sake with a gorgeous, elegant aroma, so I thought it was a bit spicy.
Japanese>English
cheimy
Soft and delicate in flavor, the first cup is a revelation, with an elegant sweetness that remains unspoiled for many cups.
It is delicate, but also full-bodied.
Comparison
The Daiginjyo, Snow Kayasha, and the Junmai Daiginjyo, Denshin, are more robust than Ganuki.
Japanese>English
cheimy
It has a silky, delicate mouthfeel.
I have had Daiginjo, Junmai Daiginjo, and Ginjo from Sogen, and they are all outstandingly delicious. The aroma is refreshing but also sweet, with an elegant muscat-like flavor. There is a fine line between individuality and quirkiness, but Sogen has a consistent flavor that is unique to Sogen, yet leaves no unpleasant impression at all.
Japanese>English