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Nito純米吟醸 備前雄町五十五 生原酒
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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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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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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.
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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.
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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.
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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
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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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This is the 6th type of Sentori I have had with the new Sentori, and the 16th type in total. The aroma is like white grapes. It has a fresh and elegant aroma, mild sweetness and umami. The acidity is well balanced.
It has a light and gentle taste. The current SENKYO is made with local Yamada Nishiki. Local Yamada Nishiki, alcohol level of 13 degrees, but other than that, not disclosed. Kawanakajima Genmai opened the other day for drinking comparison. Happy ❤️❤️
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Kawanakajima Genbu純米吟醸 しぼりたて無濾過生原酒
AAJI
Kawanakajima Genmai is said to be getting harder to find. It has a gorgeous melon-like aroma and a full flavor, and is drunk with Uesugi Kenshin's favorite drink, Bajo Cup, in honor of the brewery founded in 1540 in Kawanakajima. The rice is Miyamanishiki, and the white ratio is 49%.
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A collaboration between Yamawa Sake Brewery and Shinzawa Brewery. Lightly cloudy. Aromatic from the bottle when opened. It goes well with hamburgers and Western food. This year, Shinzawa Brewery (brewer of Hakurakusei) was in charge. Fruity and easy to drink. Alcohol: 15%. The back is Eiko-Fuji for comparison. 😅
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Glorious Mt.Fuji純米大吟醸 無濾過生原酒 MAGA 原始の胎動 赤磐雄町
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This is a limited edition sake made from "Akaban Omachi" from Okayama Prefecture, one of my favorite Omachi varieties. It is an elegant, soft sake with a hint of fragrance. The sake level is -5.0, but there is no sweetness. The aroma spreads softly in the mouth. It is served with oysters from Noto, so the sake goes well with them.
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Sometimes I buy sake that I don't even know the name of (please forgive me for being rude). It has a refreshing taste and a nostalgic feeling as if I drank it somewhere in the past. Brewer's alcohol, sugar, less than 13-14% alcohol by volume.
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Dobrock with vent hole. It can only be stored standing up in the refrigerator. It seems to be a good match for Kame-no-o. It bubbles like cider when poured. No yeast is added. It has a melon-like taste with a gentle flavor. No sticky feeling. 10 brands of Sengoku before the renewal, and after the renewal, 4 brands and 1 unopened brand. I don't know how much Sengkyo I drink, am I a "Sengkyo addict?
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I'm drinking this as a reward for my work this week. It is jungin, but the white ratio is 50%. The aroma is very fragrant just by putting your mouth close to the glass, and the hint of aroma is wonderful. It was a very easy to drink.
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Since long ago (I first drank Tazake more than 30 years ago), I have an image of Yamahai when I think of Tazake. I think it is a great legacy that it has always tasted so good since then. I think the basic taste is the same. It is still one of the most delicious sake no matter what time of year you drink it.
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When I went to a sake shop, I noticed the words "whole tank-furoshiki". It had a nice aroma and sharpness. It was a dark and flavorful sake that went well with meals. Local (Kumamoto Prefecture) sake has also improved and is a pleasure to drink. There are two other junmai ginjos that I would like to try someday.
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