AAJI
It used to be very good.
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AAJI
記録用
AAJI
Purchased for all prefectures
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AAJI
Purchased to win all the prefectures. Taste reminds me of old Japan.
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AAJI
Aromatic, tasty, for record
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AAJI
I remember when I was young, every Ume Nishiki I drank was delicious.
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AAJI
For the record Sake that taught me the taste of dry junmai sake when I was young
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AAJI
記録用
AAJI
記録用
AAJI
My first AKABU, a real Daiginjo, rich in flavor, all AKABUs are delicious!
Japanese>English
AAJI
記録用
Nito純米吟醸 備前雄町五十五 生原酒
AAJI
I bought it because it was one of the sake I wanted to drink even though the shipping cost was close to the reputed Ni-Rabbit Sake-Dai. When I opened the bottle, I heard a pop. The name "Ni-Toshi" was chosen because it has two contradictory qualities: flavor and aroma, acidity and umami, heavy and light, sweet and spicy, entry and finish, complexity and cleanliness. It has a gentle and pleasant feeling on the palate. It is my favorite Omachi. I can understand the "two hares" name. I can't complain about the taste, even with the shipping cost included. I would like to try other sake made from other rice. When I looked online, it was already sold out.
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AAJI
Eleven days later I opened the cork of the bottle I was about to drink and there was another popping sound. Great!
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AAJI
Purchased this sake because I wanted to try a sake from Tochigi Prefecture other than Sengoku. This sake is made with Kumamoto Prefecture's pride and joy, Karo yeast (mostly No. 9 yeast). Dry, mellow, taste cuts off smoothly, matured at less than 5 degrees Celsius.
Japanese>English
Suigei酔鯨 TOSAGURA Craft Series あまね Clear
AAJI
The rice is Hachitan-Nishiki. It is a test brew of limited quantity, slowly fermented with Kochi yeast at low temperature. Rich aroma, light and dry.
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Kid純米大吟醸 山田錦
AAJI
This is the second bottle of KID. It is fragrant and fluffy. One word: delicious.
Japanese>English
AAJI
The seventh type of New Sentori. Retro means "to go back to the past. Retro means "to go back to the past, to be nostalgic for the good old days. It has a nostalgic taste. My favorite Omachi is also used. It is an unfiltered, unpasteurized sake with a temperature of 13 degrees C. The aroma is a little mature. The aroma is a little like a matured Senkou. I compared it with Kawanakajima Genmai, which I opened the other day, and I thought it was hard to tell the difference because they are different types, but my wife said she likes Sengoku better.
Japanese>English
AAJI
阿蘇山の麓に有る 山村酒造。熊本酵母を使い華やかな香り。余韻が強く続くタイプ。度数は最近では高い方の17度
AAJI
Obuse Winery switched from sake making to wine making before World War II. This sake was made only during the winter season for a few weeks during the off-season of winemaking. Fermentation was done with yeast No. 6, familiar from Shinsei. The aroma is a bit like a gentle version of the Shinsei style! The stopper is a cork, as one would expect. The cork goes right in. It is not a wine, but it reminds me of white wine. It may be difficult to obtain, but the list price is not expensive.
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Tengumai特別純米 （能登の復興支援 つなぐ石川の酒）
AAJI
Tengumai after a long time. Soft mouthfeel brewed at low temperature. It is light and has a lingering aftertaste. Tengu Mai is delicious. 100 yen will be donated to Ishikawa Prefecture and 100 yen to the Ishikawa Sake Brewers Association. 200 yen more? 200 yen more? But it is a cosy sake. Ishikawa is a prefecture with delicious food. I hope it will recover soon.
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Koganesawaうすにごり生原酒
AAJI
It was recommended by the liquor store that recommended Gikkyo's Tajiri Farm and Nokomi Joker to me. It was recommended to me by the liquor store owner who recommended Nokomi Joker to me. The aroma is elegant and melon-like, and the aftertaste and aroma linger well after drinking. The price was about 1,600 yen. The cost performance is also excellent.
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