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みきっきみきっき

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Dassai
10(12.05%)
Denshu
10(12.05%)
Nichinichi
4(4.82%)
Tenbi
4(4.82%)
Hiroki
3(3.61%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
15(10.79%)
Yamaguchi
14(10.07%)
Fukushima
10(7.19%)
Niigata
8(5.76%)
Miyagi
7(5.04%)

Timeline

みきっきみきっき
Hohai純米吟醸　夏ブルー純米吟醸
Mira ShuzoAomori
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23
みきっき
It has a calm and soft aroma, and in the mouth, the beautiful acidity stands out, blending well with the umami and richness of the rice, resulting in a crisp and clean taste! The rice used to make this summer blue is Misato Nishiki (Miyuki) produced in Oogata Village, Akita Prefecture, The rice used for this summer blue is Misato Nishiki produced in Oogata Village, Akita Prefecture. It has a high acidity level and a refreshing summer taste, so it is best served cold!
Japanese>English
みきっきみきっき
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みきっき
The best plum wine made with large Nanko plums from Wakayama Prefecture and the umami of "Junmai-Nihonoshime" sake gently envelopes the sourness of the plums. The sweetness is refreshing and clean. It is too good to drink on the rocks, and should be drunk straight and chilled. I got it just before the 2022 one ran out! Thank goodness 😄.
Japanese>English
みきっきみきっき
Senkinクラシック雄町生酒
せんきんTochigi
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19
みきっき
Both acidity and sweetness are slightly subdued. The elegant and smart flavor has the richness that is characteristic of Omachi.
Japanese>English
みきっきみきっき
Denshu四割五分　古城錦純米大吟醸
Nishida ShuzotenAomori
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26
みきっき
This sake combines the robust flavor of 50% polished rice with the elegance of 40% polished rice. It has a clean mouthfeel, but the lingering aroma has a wide range of sweetness. It is one of my top favorites among rice wine!
Japanese>English
みきっきみきっき
Mutsuotokoyama裏男山 超辛純米 生原酒純米生酒
Hachinohe ShuzoAomori
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20
みきっき
Uraotoko" is a limited-edition sake released once a year as a draft sake from the Mutsu Otokoyama brand. It has a cool, refreshing taste reminiscent of orange and other citrus fruits, with a hint of fresh gas. The aftertaste has a hint of bitterness. It is a fresh, dry sake that is very tasty!
Japanese>English
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19
みきっき
Large Nanko plums from Wakayama Prefecture are used, and the umami of "Junmai Namiko" sake gently envelopes the sourness of the plums, creating a mellow harmony without the need for excessive sugar. This is the best plum wine. The sweetness is refreshing and clean. This is a gem that is too good to drink on the rocks, and should be drunk straight and chilled to a crisp. It was so good that I let it sit for a year... I'm going to buy this year's again!
Japanese>English
みきっきみきっき
KameizumiCEL-24純米吟醸原酒生酒
Kameizumi ShuzoKochi
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2
みきっき
Aromatic, refreshingly sweet, fruity junmai ginjo nama sake, like white wine. Aroma of apple and pineapple. Tastes like white wine with a perfect balance of acidity and sweetness. Goes well with sweet potato tempura!
Japanese>English
みきっきみきっき
Hououbiden2022 三割五分磨純米大吟醸
Kobayashi ShuzoTochigi
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25
みきっき
2022 Limited Edition 30% polished Yamadanishiki Kasumi Honnen Junmai Daiginjo The "Arashigo-Oshikiri Merger". The resulting sake, which drips down from the bag filled with the original sake must, is called by three different names depending on the stage of pressing. ◎Arahashiri The first sake that naturally seeps out at the beginning of the pressing of the unrefined sake is called "Arabashiri. It is characterized by its fragrant, rough, fresh, and light taste. Nakadori After Arabashiri, Nakadori is the next sake to be pressed. It is pressed under moderate pressure and has a well-balanced aroma and taste. ◎Oshikiri The third and final stage is the "oshikiri" stage, which occurs just before the unrefined sake is squeezed out under pressure. This is the so-called "blaming" stage, and is characterized by a thick flavor. The "arashiri oshikiri merger" is a blend of "arashiri" and "oshikiri". It has the characteristics of both, so it has a complex aroma and flavor. On the other hand, "Nakadori" is the portion that is pressed gently and with moderate pressure, and is commercialized as a high value-added product. This sake is not "Nakadori," but it is made with "Yamadanishiki" from Hyogo Prefecture, the king of sake rice, with a rice polishing ratio of 35%, and is brewed to the high standard specifications for entry in sake competitions. Moreover, it is a "Hon-nama" sake! Furthermore, it is "Kasumi Hon-nama. The fresh sake is even juicier and more miraculous when the oriel is mixed with the sake!
Japanese>English
みきっきみきっき
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19
みきっき
Bizen Omachi is a seasonal sake with a red label. Nama Sake in April In September, it is released twice. The red label is a little bit darker than the red one, but it's still a very nice color. This time, we had the Nama Sake! Another feature is that two types of sake with red labels, Bizen Omachi and Akaiwa Omachi, are released at the same time. Bizen Omachi...If you like fullness and mild flavor, this is the one for you. Akaban Omachi...if you like a clean and crisp taste, this is the one for you. Indeed, this time the taste is clean and crisp! It's great 😄.
Japanese>English
みきっきみきっき
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13
みきっき
The sister of the president of Wakanami Shuzo is the toji (master brewer), so it has a feminine sweetness. It is quite sweet. But it is not too sweet, and it is very tasty! The color of the dragonfly changes depending on the season!
Japanese>English
みきっきみきっき
Kokuryu大吟醸大吟醸
Kokuryu ShuzoFukui
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22
みきっき
Today's closing sake. The taste is so refreshing and elegant that you can't help but drink too much.... A full flavor, a clear throat, and a refreshing drinking experience. We had juvenile sea eel with it ^_^. https://www.kokuryu.co.jp/brew/kokuryu/daiginjo.html
Japanese>English
みきっきみきっき
Dainagawa天花純米吟醸原酒生酒無濾過
DainagawaAkita
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22
みきっき
Very sweet. From Onogawa, Yokote, Akita Prefecture, Onogawa Tenka Hatsushibori Junmai Ginjo Unfiltered Nama-shu, Aged for one year at low temperature in R3BY. Rice Akita Sake Komachi Polishing 55 Yeast: D-29 Alcohol: 15% (Unpasteurized) Sake meter -5 Acidity 2.2 Amino acidity 0.9
Japanese>English
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