Timeline
越の酒好きThe third drink is a sweet nigori sake.
The label is two two gori~.
The first was a sweet sake with a thick, drawn, pure white color with grains of rice still in it.
Anyway, it is sweet, but there is also a hint of sourness behind the sweetness.
It is sweet anyway, but with a hint of sourness in the back.
When heated, it is a delicious amazake. The mouth is full of rice!
It's sweet, but also has a sourness that makes it go down a treat. 越の酒好きThe second drink of the day is also freshly squeezed Saga sake.
It has a firm texture on the tongue.
Nutty aroma.
Relatively clear, with a sweet taste, but the acidity and astringency are predominant and the flavor is rather complex.
Alcoholic taste.
The use of floral yeast gives it a unique taste, with acidity and astringency predominating over aroma and sweetness. 越の酒好きToday's first drink is a sake from Kanagawa.
It has a rather firm texture, clear and thick.
The banana-like, refreshing aroma tickles the nostrils.
The sweetness and sourness are quite strong.
It was a refreshing, aromatic, and delicious sake, different from the usual Hakonezan. Hijiri純米大吟醸 中取り 五百万石純米大吟醸中取り無濾過 越の酒好きThe third drink of the day is also a tasty mid-range!
The first one has a firm texture on the tongue.
The aroma is different from the previous Kariho, very beautiful, soft and elegant, and tickles the nostrils.
The sweetness is quite good, and the sourness comes later, but the sweetness prevails.
Polishing ratio 35
The flavor is typical of Junmai Daiginjo made from well polished Gohyakumangoku rice.
The sweetness is blissful with just the right amount of acidity. 越の酒好きToday's second drink is a sake with a robust umami flavor, as is typical of Akita sake.
It is bottled only in the middle, which we think tastes better than Arahashiri.
It has a firm texture and an elegant ginjo aroma.
It has a good acidity, but a beautiful sweetness dominates the whole taste.
It has a strong umami taste, as is typical of Akita sake.
Only the best part of the middle distillate is used, so even the junmai ginjo is very mellow, aromatic, and delicious. 越の酒好きToday's first drink is one that feels like spring!
The aroma is full, almost melon-like, with a distinctive fragrance.
Moderately sweet with moderate acidity, but sweetness prevails.
This is a cup that can only be drunk at this time of the year, and when you drink it, you will feel spring coming!
The unique aroma of this brewed with Kawazu cherry yeast makes you feel spring.
The flavor is well balanced between umami and sourness, and is delicious. Tensei朝しぼり 純米直汲み無濾過生原酒純米原酒生酒無濾過 越の酒好きThird drink yesterday!
It was squeezed on the morning of February 6, bottled as is, and arrived at the store at noon on the same day.
We had the first glass that was opened immediately upon arrival.
Compared to the January morning pressing, the taste is lighter and relatively crisp.
The fresh and refreshing taste was impressive, like a light hearted person who is starting everything cleanly from scratch for the coming spring season.
Slightly carbonated and lightly cloudy. Light on the tongue.
Slightly green apple aroma.
Light sweetness, firm acidity and astringency.
Light sweetness, firm acidity, and astringency.
Freshly squeezed, slightly carbonated.
Lighter taste than expected. Relatively crisp, the same feeling as the light heartedness of the coming spring. 奥夢山水十割 生初しぼり 純米吟醸原酒純米吟醸原酒 越の酒好きFirm texture. Slightly carbonated
Green apple aroma, a little bit of thick sweetness, but sourness and astringency are predominant.
The alcohol content is 18%, so you will feel intoxicated before you know it.
It is still very strong. From the first touch on the tongue, there is a sense of heaviness.
It has a deep and robust flavor with a little bit of the thickening of the original sake. 越の酒好きIt has been quite busy since the beginning of this year, and I finally checked in for the first time this year.
The texture is light, as is typical of Hakkaisan.
The aroma is more gorgeous than usual Hakkaisan. Slightly sweet, but easy to drink with just the right amount of acidity.
Polishing ratio 45%, alcohol 17
For a Hakkaisan, it has a gorgeous aroma, sweet and sour, yet light on the tongue, and can be enjoyed as much as you like. 越の酒好きLight and dry
Relatively light on the tongue. The aroma is mild.
Moderate sweetness is followed by a firm acidity. Sourness predominates.
The aftertaste is sharp and clean with acidity.
100% Omachi with a polishing ratio of 55%, polished to the level of a daiginjo, has a beautiful taste.
This is what you get when Izumihashi brews Omachi. It is a little acidity-driven with a clean taste. 越の酒好きRelatively light on the tongue.
After the slightest hint of light sweetness, the acidity soon arrives. Sourness predominates.
Little alcohol in the aftertaste
Light taste.
Light taste with a little acidity typical of Izumihashi. 越の酒好きThe second for today
Heavy on the tongue. The aroma of rice is similar to that of shochu.
The sweetness is similar to that of Kou shochu, but there is a certain amount of acidity.
The aftertaste is a bit bitter.
Alcohol 18, Sake meter value +21
The specs are super-dry!
It is indeed fully fermented and DRY, but it has a solid umami base, so you feel like you are drinking shochu as it is. 越の酒好きThe first for today
Light texture. Slight carbonation. Very fruity melon aroma.
Light sweetness and a little acidity. Not much astringency.
The aroma is elegant, and the aroma of Gohyakumangoku is very pleasant. 越の酒好きForgot to raise the third
Firm texture. Slightly carbonated.
Aroma: Fresh and fruity with a hint of sweetness like wasanbon.
It is quite sweet, but the acidity is also strong. The slightly carbonated and tingling sensation is only possible when the mouth is open.
The aftertaste is alcoholic.
Rice polishing ratio 60, alcohol 15.5, 100% Yamadanishiki
This is a freshly made new sake. This is also a new sake.
Slightly carbonated.
It has a sourness that does not lose to the sweetness and is very drinkable, but it is also delicious. 越の酒好きForgot to raise the second issue
Light and dry
Light and dry Lightly cloudy
Fresh and gentle amazake aroma. Slightly alcoholic.
The sweetness and acidity come together, but there is also a slight bitterness.
The aftertaste is alcoholic.
This year's new sake was produced in December.
Not too sweet, not too sour, not too spicy. The fresh taste makes you happy. Dewatsuru純米大吟醸 Silent Night しぼりたて生原酒純米大吟醸原酒生酒 越の酒好きI didn't raise the sake I drank last time.
Light and dry.
Relatively light on the tongue. Slightly carbonated.
Aroma like a fluffy white wine.
Soft sweetness, umami, and slight carbonation.
Alcohol 16 degrees, Rice polishing ratio 50
As it is freshly pressed, it still has a freshly made, tangy taste on the palate.
The soft sweetness and umami are pleasant. 
山廃純米Suitama (Emerald) was created by Ryoseki of Akita under the direct supervision of Takagi Sake Brewery. This time, we have a limited edition of the back brand, so called "Ura-Suidama". The biggest difference from the regular Suitama is that Ura-Suiyama is not sweet and tasty, but dry and crisp, and has a slight color like a mature sake. Not only the brand name, but also the flavor is the exact opposite, and the name "Ura-Suidama" is true to its name. The specs are as follows
Rice used: Akita rice
Polishing ratio = 50%.
Sake meter = +3.1
Acidity = 1.3
Amino acidity = 0.9
(From the Akimoto Sake Shop website)
Personally, I think it has the sharp dryness of the three Echigo brands (Koshino-Kanmei, Kubota, and Sukibarizuru) with a good umami flavor. This one is clearly more enjoyable to drink than the more dry and crisp Koshino-Kanme. Nowadays, the essence of Japan's leading sake breweries has been incorporated into the back brand, and it is delicious. _.) _(. _.) 山廃純米This is the first lime label in two years. I'll spare you the details, as I've already reviewed it before. It's still as piquant, fresh and sweet as ever. I was right to choose this one instead of the Mimuro Cedar I saw at the first Mochizuki I stopped by🥰. 越の酒好きLight, sweet taste.
The color is light yellowish green and transparent. The texture is rather light on the tongue.
The aroma on the nose is definitely banana!
The taste is a beautiful junmai ginjo. There is no strange astringency, no sharp acidity, and a very good balance of sweetness, acidity, and astringency. Slightly sweet.
Yeast used: Banana yeast
Polishing ratio 60, alcohol 13
It is a beautiful junmai ginjo, but the aroma is definitely banana, as the yeast is banana yeast!
It's just plain delicious, and the unexpectedness is interesting. 越の酒好きToday's first drink is a sake from Fukushima.
The color is a light reddish brown.
Plum aroma like plum wine.
Sweetness, astringency, and sourness all at once. It tastes like a plum wine with a little bit of greenness.
Alcohol 14, Rice polishing ratio 85
2022BY
Stored in oak barrels
I thought it would have more of a whiskey-like oak aroma, but it was mostly plum wine. RecommendedContentsSectionView.title
