8.5 points (Wife: 8 points)
Rice：Natsuhonoka produced in Kagoshima prefecture
Rice polishing ratio: 50
Alcohol percentage: 16
Sake meter: -3.0
Acidity: 1.7
Where to buy: Original Bibai Yakitori Fukuyoshi, Susukino's Domannaka Branch
Slight pineapple and banana-like top notes.
The same fruity aroma as the first sip, and the soft sweetness of the firm rice flavor spreads with lactic acidity, and is quickly quenched by a slight bitterness and the dryness of the alcohol.
It is moderately fruity and has a good balance of sweetness and spiciness. It goes well with meals, and is also delicious on its own.
It goes well with Bibai yakitori (a local Hokkaido food), seared shime saba (mackerel), dashimaki tamago (rolled egg), and motsu soba (soba noodles) to end the meal.
8 points (wife 8.5 points)
Type Junmai Ginjo Nama Shu
Alcohol 16
Sake degree ±0
Rice polishing ratio (%) 60
Acidity 1.8
Rice type/grape variety used: Chiyonishiki, Gohyakumangoku
Slightly green melon-like top-end
The same fruity aroma, soft rice flavor, and moderate sweetness as the first rise spread out, and the slight acidity and bitterness finish it off nicely.
It has a refreshing impression with just the right amount of sweetness, and is good as a mid-meal drink or on its own. Compared to a junmai daiginjo I bought at the supermarket a while back, it is clearly delicious.
It went well with Fukuyoshi's special zangi and Fukuyoshi's specialty motsu soba (buckwheat noodles) at the end of the meal.
7.5 points (wife: 6.5 points)
Ingredients: Miyamanishiki, Toyonishiki
Rice polishing ratio: 65
Sake degree: +12
Acidity: 1.7
Alcohol content: 15-16
Slightly melon-like alcohol on the top palate.
Fruity aroma on the top, full-bodied and robust rice flavor, a little sweetness, firm acidity and a little bitterness, and the dryness of the alcohol makes the wine go down smoothly.
It has a strong umami, but the second half is refreshing and goes well with meals.
It goes well with Kitaakari's jaga shiokara butter and salads.
I appreciate restaurants that offer an after-dinner smoke nowadays.
7.5 points (8 points)
Rice used: 100% Hitogokochi, contract grown rice in Nagano
Alcohol content: 16
Rice polishing ratio: 59
Slightly apple-like finish
The fruity aroma on the top, the moderate sweetness, and the umami of rice spread out, and the slight bitterness and dryness of the alcohol make it go down smoothly.
It is easy to drink, and is good both as a food drink and as a stand-alone sake.
It goes well with yakitori (liver) and smoked gakko with cream cheese.
6 points (wife: 6.5 points)
Sake quality Junmai-shu
Sake degree: around +8
Acidity around 1.4
Amino acidity: around 1.1
Alcohol content: 15 to 16 degrees
Yeast used: Kumamoto yeast (in-house cultivated)
Rice polishing ratio 60
Slightly alcoholic
It has a slight apple-like aroma, a firm umami of rice, a little sweetness, a little acidity and bitterness, and the dryness of the alcohol gives it a sharp finish.
It has a slightly classical dry and refreshing impression. More of a mealtime drink than a stand-alone sake.
Went well with Bibai Yakitori (mixed skewers of motsu, etc.).
