Timeline
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) アザラシ3合Mild, mellow, delicious! Something unique! More acidic? The sweetness isn't there at first, but I think I can taste the sweetness in the aftertaste. Also, there's no sizzle, but there's a carbonation that goes through the nose. Hmmm, strange! Holy shit, it's delicious anyway!
I'd pair it with fresh wasabi from Izu, Iwate salmon or octopus, shellfish, sashimi such as tuna or kampachi, and a cucumber tuna salad!
Rice : 100% Akita-grown Improved Shinko
Rice polishing ratio: 55
Alcohol content: 16%. 
アザラシ3合Aah! Delicious! That's the Wind Forest! When I found it at the store, I was like, "What, Aisan! Kaze no Mori's Aisan! I thought it would have a strong sourness, but it has a proper balance of sweetness, flavor, sourness, and bitterness. I thought the sweetness was like grapes, but the label on the back also said "apple and grape aroma".
Also, I thought it had an Omachi-like flavor and a Yamadanishiki-like flavor, but Aizan's grandparents were Omachi and Yamadanishiki...! I didn't know that...!
With chicken hot pot! I can wash away the pain of work with this! (lol)
Aizan 807 Junmai Nara Sake
unfiltered and unpasteurized raw sake
Ingredients: 100% Aisan from Hyogo Prefecture
Alcohol content: 17 degrees
Rice polishing ratio: 80
Fermentation time: 32 days
Brewing water: Kongo Katsuragi mountain range, deep underground water, super hard water, hardness 250mg/L
2020BY
LOT: 2020 Spring Tank 7002
香穏kanonGood evening, seal 3-pack!
This is delicious ☺️🎶.
I looked back at mine and it was winter tank 7008!
Is there a difference in taste? I'm curious ✨. アザラシ3合Thank you for your comment, Shangguan! I'm curious about the taste of each tank... I'd love to taste and compare...! アザラシ3合Today's evening session is Yamori! It's a freshly purchased today, cold, but lol. Completely in love at first sight (*ω*).
The scent is ramune. And it's delicious~! Gentle and gorgeous sweetness. But I imagined it would taste like ramune too, but it's slightly fizzy and the taste might not be that ramune. It's a little sour and bitter in a complex way, and that's what makes it so good, and I can't believe it's under 2000 yen!
Along with sashimi on the horn (4 pieces of honmaguro, salmon from Iwate, and engawa) and meatballs (for tomorrow, but taste it)!
Rice: 100% Hassan Nishiki from Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 16 degrees 
アザラシ3合Ah, delicious, happy! It's something I drank before, but I'll write down how I'm feeling now φ(．．) A reward for getting through the day (I feel like it's too extravagant)
For a Kaze no Mori, it's clean and uncluttered. I like the delicious miscellaneous flavors of Omachi 80, but this one seems to be more integrated. The sweetness that goes through the nose, which is the image of Kaze no Mori, and the delicious bitterness that you can feel slightly afterwards are also good (*´ω*).
Serve it with kijihata or salmon sashimi!
Challenge Edition
Omachi 407 Junmai Nara Sake
Raw, unfiltered and unpasteurized
Ingredients: 100% Omachi from Okayama Prefecture
Alcohol content: 15 degrees
Rice polishing ratio: 40
Fermentation time: 34 days
Brewing water: Kongo Katsuragi mountain range, deep underground water, very hard water, hardness 250mg/L
2020BY
Rice washing and soaking: Hideomi Maeda
Steaming：Einobu Shioguchi
Koji : Norito Yamanouchi
Sake Brewer : Daishou Nakagawa
Sake Brewer : Yuna Nakagawa
Upper tank: Hiroyu Aso
Shipping：Koji Yamashita, Kazuka Yoshida
LOT：2020 winter tank 5007 休肝鳥I've been thinking about what I'd like to do tomorrow after a rest day yesterday and today 💦. アザラシ3合Thanks for your comment, resting bird! Sorry for the late response & I'm afraid it's a decisive comment after an important rest day. The expression "grapefruit" in your log is the one! I thought it was the best decision I've ever made. アザラシ3合Delicious~! Of course it has the Kaze no Mori and Omachi-like taste and "character" of foam and sweetness, but it's less flamboyant than usual and more elegant than usual. But at 2200 yen, this is too good to pass up. ......!
Along with lettuce, buri and salmon sashimi! The sake and salmon are so good I think I'm going to lose my mind lol.
Challenge Edition
Omachi 407 Junmai Narashu
unfiltered and unpasteurized
Ingredients: 100% Omachi from Okayama Prefecture
Alcohol content: 15 degrees
Rice polishing ratio: 40
Fermentation time: 34 days
Brewing water: Kongo Katsuragi mountain range, deep underground water, very hard water, hardness 250mg/L
2020BY
Rice washing and soaking: Hideomi Maeda
Steaming：Einobu Shioguchi
Koji : Norito Yamanouchi
Sake Brewer : Daishou Nakagawa
Sake Brewer : Yuna Nakagawa
Upper tank: Hiroyu Aso
Shipping：Koji Yamashita, Kazuka Yoshida
LOT：2020 winter tank 5007 
アザラシ3合I feel like this is the first sake I've had in a long time (*´ω*) The label is pink and cute! It has a Yamada Nishiki feel, a Kaze no Mori feel, and I thought it was delicious, but then I heard that the rice polishing rate is 30%...! I thought it was delicious, but then I heard that the milling rate was 30%...! For that, the taste seems to have a strong personality... horrible...
Wait, I thought I bought this for 3300 yen... Eh, 30% rice polishing ratio...? Is this sake okay? Isn't it too outrageous? But it's really good, so I guess it's okay...
At the online drinking party, with salmon and whale sashimi, and chicken skin ponzu!
Challenge Edition
Yamadanishiki 307 Junmai Nara Sake
Raw, unfiltered and unpasteurized
Ingredients: 100% Yamada Nishiki from Hyogo Prefecture
Alcohol content: 16 degrees
Rice polishing ratio: 30
Fermentation time: 26 days
Brewing water: Kongo Katsuragi mountain range, deep underground water, super hard water, hardness 250mg/L
2020BY
Rice washing and soaking: Hideomi Maeda
Steaming：Einobu Shioguchi
Koji : Norito Yamanouchi
Sake Brewer : Daishou Nakagawa
Sake Brewer : Yuna Nakagawa
Upper tank: Hiroyu Aso
Shipping：Koji Yamashita, Kazuka Yoshida
LOT：2020 Winter Tank 7012 アザラシ3合(This is a past review.) Delicious as always! And it's great that the price is so reasonable.
It has a nice bitterness and is not too sweet, so it goes down easy. But it's not too thin and the flavor is strong. It's a pity that I can't write a review because it goes by so fast (^_^;)
With nodoguro and tuna sashimi, lettuce salad!
Akitsuho 657 flat polished rice
Junmai Nara-shu unfiltered unpasteurized raw sake
Ingredients: 100% Akitsuho
(Higashibatake Hiromoto, Sugisaka Takenori)
Alcohol content: 16 degrees
Rice polishing ratio: 65
Fermentation time: 32 days
Fermentation time: 32 days 250mg/L
2020BY RecommendedContentsSectionView.title
