Mimurosugi純米吟醸 山田錦
AAJI
When poured into a bowl, the aroma spreads. The freshness and umami fill your mouth. This is the first Junmai Ginjo Yamadanishiki in a long time, and it is wonderful, including the cost performance!
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Sharaku一回火入 純米吟醸
AAJI
It's a good choice. The aroma of white peach is very good. The sweetness and acidity are well balanced. The wine is very good. It is good.
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AAJI
This is one of the few sake breweries in Nobeoka City in the northern part of Miyazaki Prefecture. In Kyushu, there are many breweries that also make shochu, but this brewery has a history of over 120 years without making shochu. It is a little dry and has a shochu-like aftertaste. The aroma is neat. The alcohol content is 19 degrees.
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Hana no Ka産土神宴限定 花の香 白糸 2025
AAJI
Today I bought this limited edition sake at the spring Hananaka Sake Brewery Festival. It is made from rice and rice malt prepared by Shiraito Shuzo, a popular brewery in Fukuoka Prefecture, and brewed at Hananoka Shuzo. When the bottle is opened, it is carbonated with a pop. It is sweet and light as it is slightly carbonated and bubbling. It seems lighter than the usual Hana-no-Kou, perhaps due to the koji. It is a perfect match for horse mackerel and yellowtail sashimi.
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Tsuchidaはつしぼりichi
AAJI
AAJI The reason for this purchase was the "rice shortage" that is making a fuss this year, and "Hatsushibori" seems to be made every year, but it might be a special sake, so I was excited to pay for it because it might be a memory, even though it was about twice the normal price when shipping was included. The sake is made from raw yeast without "yellow koji for shochu" or "white koji for shochu," and uses "non-standard rice hulls that are not distributed in the market. We challenged ourselves to see if we could still make a delicious sake. The melon-like aroma is quite strong. It reminds us of the spiciness of shochu (rice malt for shochu). The aftertaste is rich like old sake. I would like to drink a regular "Hatsushibori" someday.
I uploaded it just now, but the brand name seems to be a little different, so I rechecked it. My apologies.
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ジェイ&ノビィ
Hello AAJI 😃
The rice shortage affects many places 😔.
Chuaai-san is also producing sake made from old rice🌾! Sake🍶industry is also in trouble🥲I can only support it by drinking it!
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Tsubomiはつしぼりichi2024
きのえね純米大吟醸 直汲み生原酒
AAJI
Today, I was invited by a friend to bring two bottles of sake. I missed the timing to open the bottle because it was a bottle of sake, so here we are today. It had a strong apple-like aroma. It is a new type of sake with acidity. It is light and goes down smoothly. My friend was very pleased with it. It had been six months since it was bottled, so the lid blew off when we opened the bottle.
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Yokoyama純米吟醸 生酒
AAJI
Tomorrow, we are going to harvest potatoes called "Digima" from Nagasaki prefecture in our vegetable garden. I don't know how much they have grown, but naturally, the pre-festival celebration will smell strongly of Nagasaki Prefecture's Yokoyama Muscat type. It is fruity. After a 23-year absence, it will be "revived" in 2018 and rise to the top class in Nagasaki Prefecture. Just hearing this story makes it even more delicious. Tomorrow is the harvest festival, what shall we drink 😅?
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Hidakami純米 渡船2号
AAJI
When I was researching Hitakami, I found that Watabune No. 2 is good if not heated, so I tried heating it up to human skin. The aroma spread in the mouth. The aroma spreads in the mouth, leaving a strong lingering aftertaste that quickly fades away. I wasn't planning to drink it today, but my eyes met sashimi labeled "fishmonger's spirit," so I took it in a hurry. First, we compare a cold sake from Abe and Hidakami. After that, we had a glass of Hidakami heated to human skin. It was a luxurious dinner.
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ジェイ&ノビィ
Good morning, AAJI😃
You are enjoying the change of temperature 🤗Good 🤗
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AAJI
Jay & Nobby I'm a little more mature now. 😅
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Hidakami純米 渡船2号
AAJI
I have been interested in Hidakami for a long time. A member of this site recommended me "Hidakami is all delicious", and today is the first day of Hidakami. Sake rice Watarifune No. 2 is the second brand I have tasted since Mimuro Sugi. When the sake cup is brought close to the mouth, a fruity aroma emerges. It is muscat-like, refreshing, full-flavored, and sharp. It is a very dignified sake rice from the father lineage of Yamada-Nishiki. The harvest is increasing a little by little, so it might be fun to conquer the second ferry 😊 or another Hidakami? I'm torn. The spiciness of Wasabi nameko mushrooms I bought today in the next prefecture goes well with Hidakami!
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ma-ki-
Good evening, AAJI!
I see you tried Hidakami immediately ⤴️
You are a quintessential sake 😁✨.
I actually had the same one today 😊.
It's delicious 😋.
I can't stop looking forward to the next sake I try 🤗
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ジェイ&ノビィ
Hi AAJI 😃
Congratulations to Takami on the first day of our guess too ㊗️ 🎉Yummmm, it's delicious 😋.
I'm sure the wasabi nameko mushrooms would go great with it 😙.
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AAJI
Jay & Nobby Hi, Thank you very much for your help. I have to admit that the wasabi was quite effective and tangy, but it also went perfectly with the hikakami. The range of dishes that Sake can be used for nowadays is expanding, but Japanese food is still the best for me!
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AAJI
Thank you, ma-ki-san. I'll be even more diligent when I see what you've checked in.
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AAJI
It was an appropriate sake for our wedding anniversary.
It was recommended to be kept in the refrigerator. A new delicious sake with a fruity and sour taste. No wonder it is one of the most popular sake in Niigata Prefecture. I compared it with Hirotogawa, but Hirotogawa seemed to have a more robust flavor. I believe that sake is now at its highest level, with different genres competing for flavor. It is hard to say that the price of sake rice is going up, but I guess it can't be helped,
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ma-ki-
Good evening, AAJI!
Happy wedding anniversary 🎉!
Abe-san is one of the top sakes I would like to drink 😋.
Celebrating your big day with a delicious sake must have been a great and wonderful memory 😊.
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AAJI
Thank you very much, ma-ki-san. Abee is a really good sake. It is a pity that we can only get it through online ordering, but personally, I was still satisfied with this product.
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AAJI
Comparison of cold and heated sake (about 37 degrees Celsius) Hirotogawa's cold sake is always good. I used the heater that arrived today. The heated sake has a fuller aroma and a longer aftertaste. I've escaped from the bad memories of being in charge of warming sake when I was a student. Thanks to those who recommended heated sake. This sake was high quality both cold and warmed 😊.
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AAJI
When you put your mouth close to the sake cup, the aroma is faintly melon-like, and when you put it in your mouth, the melon aroma fills your mouth. The mouth is filled with melon aroma and umami flavor. The aftertaste is elegant and lingers in the mouth. It is no wonder that this wine has soared in popularity in Fukushima Prefecture, which has a high level of quality. I envy people in Fukushima Prefecture who can drink this for 1,650 yen. For me, this is one of the top class. Naturally, it is also top class in terms of cost performance. I heard that heating sake is also recommended. ...I have a cat tongue so I keep it chilled in the fridge all year round, but I'm interested.
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ジェイ&ノビィ
Hello AAJI 😃
This is Hirotogawa's Tokujun! It's a very delicious bottle of sake 😌 and as you said, we recommend heating it up 🍶😋 we're more of a warming kind of guy 🤗.
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AAJI
Thank you very much, Jay & Nobby. Hirotogawa was a shock. I am in the process of selecting a warmer for it.
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AAJI
Jay & Nobby I'm glad I bought the warmer. It's nice to be able to drink at my own pace without having to wait for the water to warm up. Thank you very much.
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ジェイ&ノビィ
AAJI, I know I'm late 😅Congratulations on getting a sake heater 🎉Heated sake in summer is great, but I'm looking forward to winter even more 🤗.
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AAJI
Jay & Nobby, thank you for your comments. I was able to escape from the trauma of my student days (more than 10 bottles of heated sake were lined up in front of me to be drunk). I'm looking forward to the new snacks from the fall.
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Nishinoseki秘蔵古酒 大吟醸
AAJI
Secret old sake is generally aged for more than 5 years. Today I'm drinking it at room temperature. (The junior who gave it to me as a gift was told by the liquor store that it was fine.) 40% white ratio. The aroma is calm from the gorgeousness that is common in daiginjos. The first taste has a smooth texture characteristic of matured sake. The aftertaste is a little spicy, and it seems to be close to Kuma shochu. The aftertaste is also light and lingers in the mouth. We would like to chill it now.
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AAJI
Ocean99, named after Kujukuri-hama beach, reminds me of early summer. It is juicy, fresh, and has a reasonable selling price, although the gasiness is not so strong. No wonder Chiba Prefecture dominates the rankings from No. 1 to No. 3 in Salmon Time, and I prefer the No. 3 Ocean99 to the No. 2 Sohnokankiku. It has good cosmetics and is ranked 13th in Japan, which is great. It is one of the highest ranking for me.
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AAJI
35% white ratio (18%), fragrant and with a good aftertaste
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AAJI
Akamaru is on the rise in Yamaguchi Prefecture? Tenbi: Calm but with a great spread of white grape-type aroma. Refreshing acidity. One of the great sake with great cosmetics. The courage of a company that chose sake as one of its diversified management (bought an existing brewery in 2018) and this level in 7 years. One of the breweries that needs to be watched closely in the future~!
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Ubusuna2024 香子（かばしこ）四農醸
AAJI
Shi-no-kozo means that it is made with four regulations: rice from the Kikuchi River basin, no pesticides, no fertilizers, and raw brewing. Today we have bamboo shoots from a relative and we are getting Kabashiko, a product of Kumamoto Prefecture, which was a luxury item in Osaka during the Tohpo era (1868-1912). When the bottle is opened, there is a gaseous sensation and the bottle is full of aroma. It is a white peach type of sake. The next bottle, Hana-no-Ko, was the remainder of the morning draft sake purchased at the brewery festival that we had opened the other day. This one seems to have become a classier type.
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Nito純米吟醸 備前雄町五十五
AAJI
This is also a Nito that was opened 14 days ago. The Omachi character has become stronger, with a melon-like aroma and a light, unctuous taste. Strangely enough, I feel it is becoming even more delicious. That's just my personal opinion.
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AAJI
I opened the bottle and after 13 days, I stored the remaining bottle in the refrigerator and drank it again. I think this sake has a stronger melon aroma and a better aftertaste. Most of my favorite Sentori should be drunk sooner than later, but I have found a new sake that is better for me.
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