MO2UVTFg7a
Fruity and delicious
Japanese>English
Ran
夏！！！！
Ran
Good work, me.
Japanese>English
アラジン
This is Kawakame, a special pure rice from Kawakame Shuzo in Yawatahama City, Ehime Prefecture.
Yawatahama in Ehime is famous for its champon.
This is the first time I have had Kawakame.
It is a standard junmai sake brewed with rice of Gohyakumangoku and Oyamanishiki, with a rice polishing ratio of 60%.
It has a sake strength of plus 6 and an acidity of 1.4, so it is dry in terms of status.
It was served at room temperature.
But sorry, I was drunk.
I was so drunk that I don't remember enough to describe the aroma and taste....
I will respectfully revisit it someday.
According to the word on the street, it has a fruity aroma, a rich and fluffy flavor, and a crisp and spicy taste that is perfect as a food wine.
Japanese>English
アラジン
This is a Junmai sake from the Itakura Shuzo brewery in Izumo, Shimane Prefecture.
The sake bottle is a good choice for a "sake-drinking" atmosphere.
The typeface and design of the label are also retro, giving it an old-fashioned "sake" appearance, with an austere feel.
It is brewed from rice grown in Shimane Prefecture at a 60% milling ratio and has an alcohol content of 15%.
It was served at room temperature.
The aroma of rice, koji, and alcohol, which is typical of sake, wafted from the cup in which it was poured.
The taste is also very much like sake, with a light, refreshing mouthfeel, and a moderate acidity from the koji and sweetness from the rice.
It is a refreshing junmai sake that is suitable for drinking at room temperature with a glass of sake.
Thanks for the treat!
Japanese>English
アラジン
This is a Junmai Namaishu Namaichibon from Toyoshimaya in Okaya City, Nagano Prefecture, Japan.
Nama-ichibon is a specific name for junmai sake brewed at a single brewery, but most of the junmai sake introduced at Sake-no-Wawa falls under this category, and there are not many sake that claim this name these days.
I had it cold.
From the aroma, you can taste the acidity.
The mouthfeel is mild and juicy sweetness comes along with the acidity.
The aftertaste is slightly sour with a touch of sourness, and then it is tightened up by the sharpness of the alcohol.
This was my first sake!
There are still many sakes that I don't know about.
Japanese>English
アラジン
From Kochi Prefecture's Drunken Whale Brewery comes this special Junmai sake from Drunken Whale!
It is a luxurious special junmai sake brewed with domestic sake rice at a 55% milling ratio!
It was served cold.
When you look for the aroma, you will find a clean rice aroma with a hint of koji acidity.
On the palate, the texture instantly blends and spreads like water, giving a crisp impression of koji acidity.
The acidity, combined with the sharpness of the alcohol, gives the sake a clean, dry taste without any stickiness, even though it is a junmai sake!
As the saké goes on, the acidity gradually gives way to the umami of the rice, making it a type of saké that you will never get tired of drinking.
It was a treat!
Japanese>English
アラジン
This is Kikdo, a junmai ginjo from Heiwa Shuzo in Kainan City, Wakayama Prefecture.
The name "Kikudo" means "sake brewed in the Kishu region," and also has many other meanings, such as the wish to be free and innocent like a child, and the determination to grow up together with the child.
The rice polishing ratio is 50% for the koji rice and 55% for the kake rice, making it a luxurious sake.
It was served cold.
The aroma is a fruity ginjo aroma with a hint of sweetness and sourness.
The mouthfeel is smooth, with juicy sweetness spreading quickly in the mouth, but the acidity also follows to balance it out.
The subtle hints of ginjo aroma are also wonderful.
The sweetness is strong, but well balanced with the acidity, and the aftertaste is not persistent.
As you continue drinking, you can taste the umami of the rice in the sweetness.
Kido is one of my favorite brands!
Thank you!
Japanese>English
アラジン
This is Kaze no Mori Akitsuho 657 from Aburanaga Sake Brewery in Gosho City, Nara Prefecture.
Kaze no Mori is a sake that I personally have a deep attachment to, as it is the sake that got me hooked on sake again.
Kaze no Mori is unfiltered and unpasteurized, and is made from 100% contract-grown rice from Nara Prefecture.
This is the most standard type brewed with Akitsuho rice polished down to 65% and brewed with No. 7 yeast.
The rice is polished down to 65% in order to take advantage of the complex flavor of the rice, but the ginjo-style brewing process is based on long-term low-temperature fermentation, and the super-hard brewing water is also characteristic.
The slight effervescence and shriveled taste is also a characteristic of Kaze no Mori.
Once the gas is released, the inherently complex taste becomes more palatable, but I love it with the slight effervescence!
The aroma is fruity with a gorgeous ginjo aroma.
The mouthfeel is light, with a gentle burst of slight bubbles, and the fruity flavor is a complex harmony of sweetness, acidity, and umami.
The complexity of the flavor can be felt more when the temperature is raised by rolling it around in the mouth, and the fruity overtone is pleasant to the nose.
Even if you take into account the thought correction, it is still extremely tasty!
I would definitely recommend everyone to try the different types!
Thank you very much.
Japanese>English
アラジン
This is Kyo Hina Ginjyo Kirameki no Gin by Ehime's Sharoku Shuzo.
It has a rice polishing ratio of 55% and a Sake meter value of +5, making it a dry sake.
Brewer's alcohol is added for more sharpness.
It has a clear appearance and a slight aroma with a hint of sourness.
In the mouth, it has a light texture and is just as sharp, with a slightly pungent acidity and a finish that is sharp with alcohol.
Rather than tasting the sake on its own, I thought it would be better as a food sake with a rich meal, pouring off fat and other ingredients.
We had it at "Alleyside Avant Garde," a standing bar in Fukushima, Osaka!
For sake lovers, I recommend it along with the affiliate "Standing Drinking Jack and Matilda" just down the street!
Japanese>English
アラジン
This is Yukigasumi no Sato from Takahashi Shosaku Sake Brewery in Aizuwakamatsu City, Fukushima Prefecture. It is a raw sake with a rice polishing ratio of 55%.
It has a clear orikarami appearance with just a hint of orikari.
The aroma is modest, with a sense of roundness from the rice.
In the mouth, the rounded sweetness of koji and gentle acidity gradually spread, making the sake warming and heartwarming.
I like sake with a sense of attack, but this kind of gentle sake that gradually permeates the body is not bad.
It was the kind of sake that gently envelops you and makes you want to enjoy it on a cold, snowy day in your hometown, sitting under a warm kotatsu while looking out the window at the snowy, misty scenery.
Thank you very much for your hospitality.
Japanese>English
ふじ
★★★★ / cold sake
The rich ginjo aroma is wonderful.
It has a sweet, yet firm, mellow flavor, and the subtle hints of aroma are pleasant. It is also good with a refreshing taste.
Japanese>English
Chuai無濾過生原酒 直汲み
ふじ
★☆☆☆☆ / Cold sake
It is umami and dry, with a hint of fragrance on the nose and a bold taste. It is called "super-harsh," so the sharpness is also quite good.
Japanese>English
ふじ
★☆☆☆☆ / Cold Sake
Fruity, fluffy ginjo aroma and hints of fragrance spread. You can also taste the acidity, which is refreshing and very well balanced.
A nice, simple sake that won't interfere with your meal!
Japanese>English