みきっき
This sake is made from the finest Nanko-ume plums at the optimum ripeness and brewed with Otter's flagship Junmai Daiginjo, Polishing 20% to 33%.
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みきっき
It has a gorgeous top-fragrance aroma and a well-balanced, beautiful sweetness in the mouth. Long aftertaste after swallowing. Junmai Daiginjo is the best!
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The light aroma and pleasant sweetness of this bottle are enhanced by its light fragrance and pleasant sweetness.
The new Otters was created by focusing on the "otter exosome" produced during the fermentation process of otters. The "otter exosome" is extracted from the exosome, which would otherwise be lost in the normal sake brewing process, and then reintroduced into the sake.
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Otters are made from 8% polished Yamadanishiki rice. Because the rice is out of equal quality, it is polished to the limit of what is possible because it is heartless white. Even skilled farmers produce about 10% of the rice that is not equal to Yamada Nishiki, but this is a financial burden on the farmers because they cannot make Tokutei Meisho (designated sake). This sake is made to face this problem.
It has a strong and unique taste. I like this taste!
Yamadanishiki out of quality rice, Polishing ratio 8%.
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Otter BLUE has been available in NY since September 25, 2023.
I had the opportunity to drink it for the first time in Japan at an Otters event at the hotel.
Polished to 50% Yamada-Nishiki, the king of sake rice, it was elegant, gorgeous, and beautifully sweet.
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Polished to 40% "Ryu no Otoshi" rice developed in-house, this light-bodied sake has a fresh, fresh aroma with a hint of sweetness.
Junmai Daiginjo-shu
Rice, rice malt
Alcohol content 15
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みきっき
This sake seems to express the character of Jikin the most.
The elements that make up deliciousness: aroma, umami, acidity, and gassiness, all unite to create a smooth taste with a lingering aftertaste.
These elements are the outstanding characteristics of Jikin, and they are most clearly expressed in this "Yamadanishiki Hi-iri".
Rice used: Yamadanishiki produced in Mie Iga
Rice polishing ratio: 50
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A limited edition 29% junmai daiginjo from Kudokibe, a ginjo brewery with a commitment to No. 10 yeast, located in a rural setting deep in the breadbasket of the Shonai Plain in Yamagata Prefecture, where President Toshinori Imai handles the entire production process.
The Jr. (Junior) series is brewed under the concept of a new clean acidity and aroma, a sake you want to try and a sake you want to give away, which Kudokibe has never had before.
Dewa no Sato (Yamagata Sake No. 86), developed over many years, was selected and bred in 2004 from a cross between the mother line "Ginbukiyo" and the father line "Dewa Sanzan".
All of the rice used for this junmai daiginjo is "Dewa no sato" from Haguro Town, Yamagata Prefecture, and the rice is carefully polished to the maximum 29%.
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Junmai Ginjo-shu made from Aizan sake produced in Hyogo Prefecture. It is bottled and stored in bottles with a single heat treatment as it is pressed. The rapid cooling process ensures that the high quality of the sake is preserved in the bottle.
In addition to a calm standing aroma, it has a fruity overtone in the mouth and is a good mid-meal sake with a sharp taste. Recommended to drink cold.
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Nichinichi Jozo was founded in Kyoto by brewer Hidehiko Matsumoto.
Nichinichi Jozo pursues sake brewing that brings out the smooth and deep flavor of the brewing water that falls in the Kyoto basin, and brews sake that can be enjoyed with food.
This luxurious bottle is made from 100% "Aizan" grapes produced in Tojo Eifuku, Hyogo Prefecture.
Unlike Aizan, which is sweet and voluptuous, Aizan is sharp and refined, where Mr. Hidehiko's skill shines through.
Various fruits concentrated in a tight package spread softly on the palate.
It is fine and precise, with a light mouthfeel.
The alcohol content is low at 12%.
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［Product Name] nichinichi Yamadanishiki
［Place of Origin] Kyoto Prefecture
［Sake Brewer] Hibi Jozo
［Raw Material] Yamadanishiki
［Alcoholic Beverage Alcohol Content] 13.0
This is a new brand from former "Sawaya Matsumoto" brewer Hidehiko Matsumoto, who started his own brewery.
This is a bottle made with Yamadanishiki from Tojo, Hyogo Prefecture, which he has been involved in cultivating for many years, and water from Kyoto.
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This yuzu sake has a strong flavor with plenty of fruit juice. The refreshing flavor of yuzu is also well balanced by the soft sweetness of the fruit.
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Alcohol content: 20%.
A luxurious blend of plum wine aged for more than three years based on nightingale plum and Yumehibiki, a premium plum wine brewed in oak barrels. The unique plum flavor and rich taste of plum wine x plum wine is made possible only by a brewery specializing in plum wine.
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Dry and very gorgeous taste.
It has a crisp, dry aftertaste and a delicious flavor.
Production is handled by DHC Shuzo, located in Kita-ku, Niigata City. Its predecessor, Oguro Shuzo, was founded in 1908, and in the 1990s won gold medals every year at the Kanto Shinetsu Regional Taxation Bureau's sake competition.
The brewery uses 100% "Gohyakumangoku" sake rice from Niigata Prefecture, renowned for its high quality rice production, to achieve a light and rich flavor. The rice used to make this luxurious sake is polished to 50% and fermented at a low temperature using ginjo yeast for a long, slow fermentation.
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Tasake's "Akai Comet" has an impressive bright red bottle.
Junmai Ginjo-shu made from 50% polished rice of "Comet (Suisei)", Hokkaido's rice suitable for sake brewing (^^)/Light sweetness and deliciousness of rice.
Aomori Denshu Junmai Ginjo Comet
Refreshing and slightly sweet ginjo aroma.
The beautiful sweetness and umami of the comet are supported by a fine, chili-like acidity.
After swallowing, the lingering umami and spiciness flows down the back of the throat like a shooting star and disappears.
Rice：Comet
Rice polishing ratio: 50%.
Alcohol content: 16%.
Sake meter degree: +1
Acidity: 1.5
Amino acidity: 1.0
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A cool, refreshing, food-friendly sake.
A limited summer edition of "Ugo no tsuki" with a sharp taste.
The rice used is Yamadanishiki (Koji rice) and Hachitanishiki (Kake rice), and Association No. 9 yeast is used.
It is a summer sake brewed by the Aihara Shuzo brewery using the same handmade, low-temperature fermentation process used for daiginjos.
As the cool name "Ryoufu" suggests, this junmai ginjo-shu can be drunk refreshingly in midsummer.
It has an elegant aroma like white grapes, which is only possible with No. 9 yeast,
The clear and well-balanced taste makes it a perfect match for a meal.
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9° alcohol, sweet and sour, like a white wine, this sake, Beaumichelle, is available only in summer. This is a smooth, lees-tinted, unblended sake.
The taste is said to be mellowed by playing Beatles music to the moromi during fermentation!
The taste is gorgeous and completely different from the image of sake you have had until now.
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◆"Hiroshima Senbon Nishiki", the second of four consecutive monthly releases from Tenbi
This is the June version of the Junmai Daiginjo released from May to August [four consecutive months] with the same polished rice and the same yeast but different rice varieties.
The June version uses representative rice varieties from four prefectures in the Setouchi area: Hyogo (Banshu Aiyama), Okayama (Akaban Omachi), Hiroshima (Hiroshima Senbon Nishiki), and Yamaguchi (Choshu Yamadanishiki).
Toji: Mr. Miki Fujioka
Rice used: Hiroshima-grown Hiroshima Senbon-Nishiki
Rice polishing ratio : 50
Yeast : No. 901
Alcohol : 15% (Unblended)
Provenance : Choshu Shuzo, Yamaguchi Prefecture
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みきっき
This junmai daiginjo is made with a lot of time and effort, and is made by polishing the rice thoroughly, even among the breweries in Sakaisumori that take a lot of time and effort to make it.
The taste has a dense sweetness and a bouncy aroma.
As soon as you open the cork, you will be immediately overwhelmed by the rich, sweet aroma that includes acidity like that of grapefruit and pineapple. Pouring it into a glass and tasting it, you can feel its dense and incomparably sweet flavor. However, the acidity also makes it easy to drink!
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We were treated to a special limited edition with fresh clarity, sweet berry aroma, and a grapefruit acidity accent!
This was a delicious nigori.
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