Timeline
アザラシ3合Gorgeous fresh! It is so delicious (≧▽≦)!
If I were to compare it with other Japanese sake, it is like Kanji's Takachiyo. It's refreshingly juicy! I want to repeat this♪
The label is also silver and dark pink, which gives it a mature look.
With cabbage and mushrooms in umani, sashimi of inada, squid and sea cucumber!
Newly squeezed Sake Nouveau
Junmai Ginjo Nama Sake
Alcohol content: 16%.
Rice polishing ratio: 55
Yeast used: In-house yeast
Production date: November 2022 アザラシ3合This sake is from the same brewery that makes Yamori. It is a strange sake that retains about 40% of the flamboyance of Yamori, but also has a delicious flavor! The alcohol content is a high 18 degrees, so be careful when drinking it! (I only had a little today)
It was a wonderful sake that went well with all kinds of dishes, but I was surprised that it went best with truffle potato chips!
I had it with sashimi of swordfish and stewed pork cubes! And also truffle potato chips ( ꈍᴗꈍ)
Higashimurayama Beat
TOKYO LOCAL PARADICE
Alcohol content: 18%.
Rice polishing ratio: 65 アザラシ3合This is my husband's jackpot sake (◍-ᴗ-◍).
It is said to be slightly dry and sharp with a clean finish.
It is easy to drink and has a slightly umami taste, but it is a sake that goes well with cold sake! Also, it is true that it has a clean aftertaste! This is delicious!
Serve with salad, nameko mushrooms, octopus, horse mackerel, shellfish, and shrimp sashimi!
Kikusui no Mori Tsurugata Tunnel storage at the foot of the World Heritage Site Shirakami-san
Low-temperature aged sake Junmai Ginjo Tsumugi
Alcohol content: 16.5
Rice polishing ratio: 55
Rice used: 100% Akita Sake Komachi アザラシ3合First of all, the label is soooo cute! The snowman is really cute! And the dragonfly wintering eggs by the snowman are also adorable!
The taste is just as it looks, a little more acidic and generally mild and easy to drink. It tastes just as it looks, a little more acidic, but overall mild and easy to drink. It is delicious!
Serve with sashimi of swordfish, nameko mushrooms, and lettuce salad!
Dragonfly wintering eggs and snowman label
Rice polishing ratio: 55
Alcohol content: 16
Rice used: 100% Yamadanishiki from Kanagawa Prefecture アザラシ3合I thought it tasted familiar, but it's been a year! Tastes as good as ever! Too good! Too easy to drink! I was looking at the records and noticed that the alcohol content has actually gone down (from 17 to 16 degrees)
With lettuce salad & sashimi (sea bream, salmon, octopus)!
Rohafu 807
Junmai Nara Sake Unfiltered and Unpasteurized Nama Sake
100% dewy leaf wind produced in Mikazue-mura, Nara Prefecture
Rice polishing ratio 80
Alcohol content 16%.
Date of production 2022.02
5001 tanks in winter 2021BY
Hard water: Deep groundwater from the Kongo-Katsuragi Mountains
Hardness 250mg/L アザラシ3合Delicious and pretty, it will be a repeat purchase (≧▽≦)
Fresh, juicy, delicious! Sweet and easy to drink!
Serve with salad, homemade fries, or sashimi such as salmon or octopus!
Aizan Sakura Light Nigori
Rice used: 100% Aizan from Hyogo Prefecture
Alcohol content: 16%.
Production Date: 2022.02 アザラシ3合Yum~! Tastes brighter than yesterday's Wind Forest. Kaze no Mori in its usual image! But it's plain rather than sweet. Easy to drink!
Kolinky, with sashimi (salmon, octopus)!
507 Petit
Junmai Nara Sake
100% Akitsuho contract-grown rice from Nara Prefecture
Polishing ratio: 50
Alcohol content: 16%.
Unfiltered, unpasteurized, unpasteurized sake
Hardness: around 250mg/L (hard water) アザラシ3合Kaze no Mori has been good for a long time! This Fireworks isn't as sweet and dry as I thought it would be! I guess you can enjoy this in a glass of champagne! (I bought two bottles of Hanabi, and I have enough for the sake day on 10/1.
Lettuce salad, with sashimi!
Sake 2022 for everyone to set off fireworks!
Nara-shu Junmai-shu Unfiltered, Unpasteurized Nama-shu
100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio: 50
2021BY spring tank 5014
Alcohol content: 16%.
Production Date: 2022.07 TBOkunokami Omachi
An ideal bottle. The first taste
It is sweet but cuts cleanly. TBA little sweet, don't you think? アザラシ3合Ah, it's delicious! Mature, calm, and refreshingly delicious (*ωω*) I really like this kind of refreshing sweetness these days! It's like a beautiful Marunouchi woman in high heels, going about her business, and not forgetting to be kind at times!
Served with Ryukyu cedar, trout salmon, sea bass sashimi and lettuce salad!
Shikomi Ichigo Junmai Ginjo Unadjusted Raw Sake
Raw rice: 100% Omachi from Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 16 degrees
P.S.
12/11 I tried it and it was more calm, peaceful and tasty (*´ω*) アザラシ3合Fresh! Slightly bitter! Can you see it in the picture, the production date is December 2021 (******) Oh no, it's delicious!
With Ryukyu cedar, tuna, Kampachi sashimi, lettuce salad!
Shikomi No.2 Junmai Origarami Raw Sake
Raw rice: 100% Hachitanishiki from Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 16 degrees アザラシ3合Long time no see sake~! I got the best score in golf today, so I'm celebrating (*´ω*). Happy! Delicious! Happy!
It's very sweet, and I've loved this kind of flavor since I got into sake. It's easy to get into, sweet, but not too sweet, and easy to drink.
Served with salmon and island horse mackerel sashimi and lettuce salad!
Sake brewing year: 2020
Ingredients: 100% Miyamanishiki
Rice polishing ratio: 59
Sake degree: +3
Acidity: 1.7
Alcohol content: 17
Yeast used: Nagano C Yeast アザラシ3合Sweet and delicious~! Kind of like a wind forest, but more fruity than usual! Also, good thing it's only 14 degrees of alcohol!
I left half of it in the bottle and drank it two days later, but the carbonation was gone and the sweetness was still there, so it's just as good~!
On 11/2, I had it with salmon and yellowtail sashimi!
On 11/4, we'll have it with crab shabu!
ALPHA type3 Bridge to the World
Rice: Akitsuho, grown in Miyakoi, Nara Prefecture
(Grown by Shigekazu Ichida)
Brewing water: Ultra-hard water Kongo-Katsuragi mountain range, deep underground water
Hardness: Around 250mg/L
Fermentation days: 32 days
LOT: 2020 Spring Tank 7005
Junmai-Nara-shu unfiltered, unpasteurized and unpasteurized
Alcohol content: 14 degrees
Rice polishing ratio: 50 アザラシ3合Ta-ma-ya! I've been waiting till today for the fireworks at Kaze no Mori! I couldn't make it in time for the real-time streaming from Aburanaga Shuzo, so I'm drinking while watching the archives (*´ω*).
Feels like it's been a while since I've had sake itself! Delicious~! It tastes like what I imagine Kaze no Mori to taste like, but I think it's milder in its claims than usual.
Paired with fried peppers and ground beef, salmon sashimi, blue cheese, and soba!
Sake 2021 to set off fireworks for everyone!
Junmai Nara-shu Unfiltered Unpasteurized Raw Sake
100% Yamada Nishiki from Hyogo Prefecture
Rice polishing ratio: 50
Alcohol content: 16 degrees
Production date: 2021.08 nonkiShop/Hontaya Sake Shop (parking lot available)
Price/1760 yen tax included
Taste／Less sweet, less fizzy, refreshing, goes well with food! You've hit the nail on the head!
I went there with the intention of buying Yamamori, but I was intrigued by the word "super dry" and bought it. アザラシ3合Delicious~! It has a nice pineapple sweetness, and a nice sharpness or feeling that goes away quickly. However, I felt the alcohol was stronger than usual today, so I couldn't drink it all...
Served with Kampachi sashimi and Ratatouille!
Shikomi Jyu-go Junmai Nakadori Unadjusted
Rice: 100% Hassan Nishiki from Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 16 degrees アザラシ3合Uh! Ma! Su! Gee! It's so good!
What is this? It's so good! So good! It's got a nice intensity to it, with just a hint of sweetness. I knew it would be good from the label and the way it looked, but it's just like the label says!
I'd like to drink it with somen noodles, but I can't have somen noodles because of the salt content...too bad. With sashimi (salmon and yellowtail)!
Raw rice: 100% Miyamanishiki
Rice polishing ratio: 60
Alcohol content: 17%.
Brewed with subsoil water from the Makihata Mountains アザラシ3合Mmm~! It's sweet! It still has the feeling of Kaze no Mori, but it's sweet and easy to drink, like there's sugar in it. The label on the back says "brewing method from the Muromachi period", and I'm surprised that people have been tasting such delicious food since such a long time ago.
Sashimi, Ratatouille and all!
Bodai Moto Junmai Sake
100% Hinohikari from Bodhiyama-cho, Nara Prefecture
Rice polishing ratio: 70
Alcohol content: 17 degrees
Sake degree: -28
Acidity: 3.3
Amino acidity: 2.4
Brewing water: Kongo Katsuragi mountain range, deep underground water
Hardness: around 250mg/L (hard water) RecommendedContentsSectionView.title
