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もよもよHere comes the Omachi version of our beloved Isshaku Suisei. Omachi is the parent of all sake rice, and when you look it up, you will find many words such as original, wild, and so on. It is said to be difficult to grow and handle during the sake brewing process, but it is easily soluble in water and produces a voluminous sake. Some say that it is a variety that can easily be characterized by the characteristics of the brewery.
Just like the impression on the label, Isshaku-Suisei's Omachi has a very good balance of sweetness, acidity, and bitterness, and tastes somewhat like a grape. It is a type that is pleasant to drink on its own.
I used to avoid Omachi because of its wild taste, but this bottle made me think that I would like to compare various Omatistas from now on. KumakichiOpened a bottle of Kameizumi's limited edition sake that had been in stock.
Kameizumi Junmai Daiginjo Genshu CEL-24 Aizan
This one is boxed and priced at 4,400 yen (tax included), so it was quite a splurge, but I opened it as a reward for myself!
It was a bottle that allowed me to enjoy the pineapple flavor that is typical of Kameizumi, while at the same time taking the time to enjoy its balance and umami!
Rice polishing ratio: 40
Alcohol content: 14%. disryI found out it was on sale while I was traveling overseas, and I really wanted to drink it, so I ordered it online and got it. I had to order it online because Yoshida Kurau's kijo sake has always been very tasty...
I took a sip and grinned at the taste..!
The aroma is gorgeous, lactic, muscat, cemedine, and very nice. It is even better that there is a strong sense of gas.
The sweetness is a characteristic of Yoshida Kurau, even though it is a noble sake. It is easy to drink. On the other hand, it has a stronger acidity than the normal Yoshidagurau, so you can drink it without getting bored.
The acidity is followed by a strong acidity, and the finish is a strong umami flavor.
Yoshidagurau has the image of being gentle and cozy, while kijoshu is aggressive and aggressive. But it is not sweet and dry like ordinary kijo-zake, which is wonderful!
Please release more next season! 
まつちよSari's Summer Sake Fu Butei🎐.
This is the first time for Sari.
The first aroma is a faint sweet aroma of rice.
In the mouth, there is a slight acidity and a clear, mild sweetness and umami that is typical of Gohyakumangoku.
It is said to be a sake to be served with sushi, but I finished it without being able to prepare it😅.
It was indeed a slightly dry food sake that would go well with Japanese food.
It was delicious 🍶✨ ジャイヴGood evening, Matsuchiyo-san 🌛.
I see you liked "Hakugakusen" and "Sari" from Mouri Shuzo right next door 😁.
Togo area of Fukui city, including "Mai-bijin", is an area where rice is drunk, water is drunk, and acidity is drunk☺. まつちよGood evening Mr. Jive 🍶.
They are all lined up along the river 😊.
I also want to go to Ichijodani, I hope.
I plan to visit Fukui sometime in connection with that too. KabHi, Matsuchiyo 😊
Sari, I like it too. It has just the right amount of acidity to make it pleasant 🍋.
Fukui has a lot of young winemakers 😄I'd like to visit there. まつちよHi kab ☔.
I didn't pay attention to the brewer 😅
The brewers of Hakuryu and Tsunezan are young 🤔
I wonder how old is the toji of Hakugakuzen 🙄. KumakichiI haven't had a drink in a while, so I went to my favorite liquor store and got a bottle of San-do.
This store has a fairly high percentage of it, so it's nice to be able to buy it on a steady basis.
San-do Brewer's Two Brews
It's been a while since I opened the bottle. No opening sound? The taste was as light, sweet and acidic as ever!
Although there was no sound when the bottle was opened, there was enough fizz to enjoy a slight tingle!
It is a stable taste! 
disryI opened a bottle of Sancho that had been sitting in the fridge for about six months.
While I was taking off the plastic cover, the cap started to come off and I was in a hurry... I opened the bottle in about 5 minutes. Maybe I let it sit too long...
The aroma is muscat and citrusy, just like San-do. The aroma is more pronounced than usual. The gasiness is a bit gassy.
The sweetness is quite moderate. The acidity is strong, but not as strong as the Sunburst we had the other day.
The acidity is short-lived and finishes with a bit of bitterness. The sense of balance is exquisite.
I think this sake is a new release from San-do, and as expected from San-do, it is of a very high level. It is delicious no matter what it is served with. However, as usual, I don't know how to read the rice... コタローGood evening, disry🌙
This sansho has a great aroma and is very tasty with a strong schwashy taste 😋✨.
I think it's called Kabashiko 🤔I liked Kashiko a lot among the dairy products I've received so far 🥳. disryGood evening, Kotaro-san 🌇.
My goodness, hippocampus, what a ‼️
Obfuscation... 😆
I had the last glass on the third day and it was very mellow and superb once the gas was out👍. disryLast year, Shin Tsuchida's active nigori was my No. 1 nigori. How about this year?
The aroma is muscat and a little cemedine. The gasiness is strong, but not so much that it is sparkling.
The sweetness is crisp and the acidity is strong, but it is surprisingly refreshing.
The second half of the bottle is relatively bitter, but the end is refreshing.
Not as impressive as last year's, but delicious again this year. The balance would have been better if it were a little more active. gucchi523Very fresh, full of gorgeous sweetness, yet light and refreshing. It is very interesting with a slight fizziness. disryI was abroad the week before last and thought I was going to drink a lot of sake when I got back home, but to my surprise, I imported Corona from overseas and had to leave it for another week.
The first bottle after I got back in shape was a light nigori sake from Tetorigawa. Not Yoshida Kurau, but Tedorigawa, which is familiar to Hokuriku people. I am looking forward to it.
The aroma is just like yogurt itself. It is rare to find such a lactic acid aroma. The gasiness is not as strong as expected.
Gentle sweetness. It is nice. The acidity is strong. It might be Yamahai, though it is not written specifically.
The acidity is sharp and ends crisply.
I felt a light ripeness aroma on the way, so I assumed it was peculiar to Yamahai, but as expected from Yoshida Shuzo, they made a very easy-to-drink finish!
This sake is of a very high level. もよもよI have been somewhat avoiding Yukinobijin because of its dry taste, but recently I decided to try it because I like sakes that are not sweet. The brewery itself is small, but they have the latest equipment to brew delicious sake.
The taste is certainly not very sweet, but it is juicy! It does have a juicy feel. I think grapefruit with less sweetness would be the best fit. The sake is still low in sugar, with a sake meter rating of +8, but it has a modern dry taste.
This is quite tasty and I would like to encourage sweet sake lovers to try it. I think it would go well with white fish or something. もよもよThis sake is a special order from a liquor store and is made from rice called Ise-Nishiki. It is a wild and hard rice that does not dissolve easily, and is said to be very difficult to make sake from, but it is incredibly well put together. It takes a long time to dissolve, so I guess it makes a voluminous sake.
Kudaki has low acidity and sweetness, but the cohesiveness is still wonderful. The acidity is not there, but the sweetness and fruity are very good. As for the taste, it is tropical. I somehow felt mango and strawberry-like.
If you want to pair it with tuna redness or some other strong flavor, it's fine. Easy to understand and delicious. りょーぴー★★★★☆
First time, producing soil.
Schwashy, refreshing, delicious!
I think it tastes more intense on the second day. もよもよThe National New Sake Competition has been held since the Meiji Era (1868-1912) to evaluate sake production techniques and quality, and approximately 800 sake products are evaluated. It is said that only about 20% of the sake brewed there can win the gold medal, but ICHIHAKUSUISEI has won the gold medal for nine consecutive years. This time, I received some of the sake I bought for a friend's housewarming party.
It was probably the first time for me to drink such a good sake, but it is simply delicious. It was refreshing, yet sweet, and not too alcoholic. It also seems to be fruity but quite restrained.
The price is too expensive for everyday use, but as a celebration sake, it is a quality sake that anyone would say is delicious. もよもよThis is a bottle of original sake, specially ordered by the liquor store, and is a blend of aged sake that survived the Noto Peninsula earthquake disaster in Ishikawa Prefecture. There is a seven-year aged junmai sake, a four-year aged nihashojunmai sake, and possibly some honjozo mixed in. Just by listening to the lineup, you can tell that it has a sturdy structure.
I drank it cold at first. This was fine, but I think this kind of solid sake goes well with hot sake. It is like vinegar without the sourness. This is exactly what you would expect from an aged sake! It tastes like this.
It is a fun sake to drink with simmered dishes or oden. It has been a while since I have had this type of sake. もよもよI bought it because the last time I drank Musho's raw sake was so good. This is "Tensei," which only a few stores in Japan carry. It is said to be a modern dry sake, and I have high expectations for this one as well.
The rice used is Niigata's Koshitanrei, and although it is a neat dry sake, it has a gorgeous aroma and is different from the classic dry sake. It seems to have a sourness to it, but I think melon is the best fit for the taste.
It is refreshing, so I think it is suitable for those who do not like sweet sake. もよもよJade, Akabu's limited series, was so good last year that I couldn't resist trying it again this year. The label says it is probably a summer sake, with a fresh aroma of young leaves and flowers in early summer, and a clear, transparent taste.
It is fragrant and tasty as ever. If it were a fruit, it would taste like a mixture of apples and grapes. It also has a rum-like taste. There is no bitterness at all, and on the other hand, the sweetness is a little suppressed, and the low alcohol content makes it easy to drink.
Akabu is delicious no matter what you drink, and there are many limited editions, which tickles the drinker's fancy. I want to drink it on the rocks in the shade! RecommendedContentsSectionView.title
