Timeline
越の酒好きLight and dry
Light and watery on the tongue at first
Nutty aroma
Slightly sweet, but the second half has a sourness and astringency that takes precedence over astringency.
The aftertaste is alcoholic.
This is the first time I have seen Association Yeast No. 10 used.
It has a unique sourness and astringency similar to that of Yamahai.
Although acidity and astringency predominate in Kanai-san, it has a fair amount of sweetness, making it easy to drink. 越の酒好きLight and sweet
Watery and light on the tongue at first.
Nutty aroma.
The sweetness is moderate at first, but in the second half, the tongue is covered with a combination of sweetness and sourness.
The aftertaste is slightly alcoholic.
This sake is a blend of Junmai Daiginjo and Junmai Ginjo sake.
Therefore, four kinds of rice are used.
The sweetness and texture are modest at first, but bloom into a fuller flavor in the second half. 越の酒好きLight and dry
Light, watery texture on the tongue
Slight aroma of rice.
It has a slight sweetness for a moment, but there is a middle zone where you don't feel much taste, and in the latter half, a complex bitterness unique to Yamahai comes in.
The aftertaste has a strong alcohol taste.
Sake degree +7, acidity 1.5, amino acidity 1.0
100% Ise-Nishiki produced in Mie Prefecture
Rumiko's Sake Brewery
It seems easy to drink at first, but the second half still has a unique Yamahai taste. Nito純米大吟醸 備前雄町四十八生純米大吟醸生酒 越の酒好きMellow, sweet, fragrant sake
Relatively firm texture
Nutty aroma.
Slightly acidic after an elegant sweetness
As it is made from 100% Bizen Omachi, it has a robust flavor and is elegant, sweet, and deliciously full-bodied.
I like Ni-Hare because many of their wines have a strong umami flavor. 山廃純米It has been a long time since the last Imadaiji, this time a low-alcohol Junmai. The brand name is Izayoi, named after the famous moon "Juroku-no-Yoru" (Sixteen Nights of the Moon), which is highly esteemed along with the famous moon of mid-autumn. Although it is junmai, it has a cider-like aroma. The flavor is similar to that of white wine. The specs are as follows
Rice used: Niigata Gohyakumangoku (both for the koji and the kake)
Polishing ratio = 60% (50%)
Sake meter = -2.5
(From Koshiya Sake Brewery website)
I think this bottle is in the category of Autumn Limited, or hiyaoshi. It was served with stir-fried meat, which was a side dish for dinner. I personally recommend to enjoy this bottle with sweets for a long time rather than as a food sake........ I am very happy to have enjoyed it. _.) _(..._...) 越の酒好きMellow, sweet, mellow sake.
Ripe and fruity aroma like dried fruits.
A very rich sweetness coats the tongue, but there is also a good amount of acidity and astringency, which adds depth to the flavor.
The aftertaste is slightly alcoholic.
This sake won a gold medal at the IWC in the UK.
The last sake of the day was Kikuyu by Yoshikawa-san, who likes gentle sweetness.
After the extremely dry Black Imadaiji, so it settles down~.
The umami and sweetness of the rice is gentle, and the taste is hot and comforting to a tired body.
However, it may be a little sweet for some people! 越の酒好きLight and dry, refreshing sake
Light on the tongue, with a slight aroma of Gohyakumangoku rice.
Slight sweetness and a little fullness are felt for a moment, followed immediately by a strong astringency and a strong acidity.
The aftertaste is numbing with a sense of alcohol.
100% Gohyaku-mangoku rice
It is extremely dry and has a strong astringency and acidity, but it is more like it has been fermented and the sugar content has been reduced.
The reason why the acidity and astringency are not unpleasant may be because Imadaiji uses natural water from Suganadake, a famous water source in Niigata, and is good at making clear, refreshing sake. 越の酒好きLight, dry, fragrant sake
Light and refreshing, typical of Niigata.
The fruity aroma of melon is quite strong.
Light sweetness is followed by a slight astringency.
Aftertaste is a little alcoholic.
It has a light sweetness followed by a slight astringency, and a slight alcohol aftertaste.
It is a very well-balanced sake with a high aroma, even among the super-premium lineup of Shibarihizuru. 越の酒好きLight, dry, fragrant sake
Firm texture with a hint of ginjo aroma.
Sweetness and astringency intertwine with each other from the beginning.
The aftertaste is slightly alcoholic.
80% Kinmon-Nishiki, 20% Yamadanishiki
Light and mildly sweet on the palate, but with a complex astringency like that of a sake made using the traditional sake yeast.
This is the first cup of today's Mikawaya.
First, a light taste. 
越の酒好きLightly sweet and refreshing sake
Light on the tongue, it has a gentle ginjo aroma like a ginjo sake, even though it is an ordinary sake.
It has a light texture on the tongue, and even though it is an ordinary sake, it has a gentle ginjo aroma like a ginjo sake. After that, it is refreshing and has little acidity and astringency.
The aftertaste ends gently.
Nantsububoshi rice used, 65% polished rice ratio
Although the specs list this as a regular sake, in terms of flavor, it is completely junmai ginjo.
Indeed, when tasted carefully, the initial taste has a strong gentle sweetness similar to that of Comet 55, but the latter half of the taste suddenly becomes smarter and a little less full-bodied.
However, it is amazing that it is so deliciously put together without giving the impression of added alcohol!
It is a regular sake but not a regular sake, so good that if you were told it was a junmai ginjo-shu for the first time, you would definitely believe it.
This will be a repeat purchase! 越の酒好きMellow, dry, mellow sake.
The color is a deep yellow.
It has a strong acidity when heated.
The aroma is rich, like a junmai sake.
Slightly sweet, but with a strong acidity.
100% Omachi from Kanagawa Prefecture
Izumihashi is involved in the production of sake rice, mainly from its hometown of Ebina, and is particular about brewing sake using local rice. Behind the brewery are rice fields.
The sake has a strong acidity, as is typical of Izumihashi, but it also has the umami of Omachi, so you can enjoy the changes in flavor as the sake cools down after being heated.
The third cup of the day was heated sake. 越の酒好きLight, sweet and fragrant sake.
Light on the tongue with a strong sweetness.
The fresh muscat-like ginjo aroma is pleasant, as is typical of junmai ginjos.
After the initial sweetness, the astringency is stronger than the acidity.
The aftertaste has an alcoholic numbness.
Polishing ratio 55
This is the second cup of the day.
Compared to the first Imadaiji, it has a moist sweetness and a unique bitterness, and has a deep flavor.
It is very drinkable, but I never get tired of drinking it. 越の酒好きLight, dry, refreshing sake
Light on the tongue, with a greenish melon-like aroma.
It has a crisp sweetness, but the acidity and astringency are more dominant without being unpleasant.
The aftertaste disappears nicely.
Sake meter: +7 Acidity: 1.9 Amino acidity: 0.6
The specs are light and dry, but as is typical of Imadaiji, this is a crisp, elegant sake with a very ginjo aroma. 越の酒好きLight, sweet and fragrant sake
Light on the tongue
∙ Fluffy and gentle rice aroma
・Strong sweetness that is quite elegant. Not much acidity and astringency.
Comet 100%, Polishing ratio 55
Comet, Hokkaido's sake rice, seems to be suitable for light sake with low protein content and has a very elegant, gentle sweetness and elegant aroma.
It has a very elegant, gentle sweetness and a refined aroma. The taste is similar to that of Niigata's Koshitanrei sake rice. 越の酒好きMellow, dry, mellow sake
A rather firm texture on the tongue.
Fruity Miyamanishiki, with a slightly matured rice aroma.
The acidity is much milder than the label suggests.
100% Miyamanishiki from Nagano Prefecture, 60% polished rice
Sake meter reading: +7, Acidity: 2.3
Originally shipped after one year of aging in BY2019, this sake has been aged for four years, giving the impression that the acidity is much milder than the label specs, and the sweetness is more easily sensed.
It is mellow and delicious. 越の酒好きMellow, dry, mellow sake
Beautiful light green cloudy sake
Relatively light on the tongue.
At first, a greenish fruity aroma like green apples and melons wafts through the nose.
The light sweetness is well balanced with a refreshing acidity.
100% Gohyakumangoku, 60% polished rice
Sake degree +3.5, Acidity 1.9, Amino acidity 1.8
Although it is rich and dry in terms of specifications, it has a sweet taste due to the amino acidity.
The fruity aroma of green apples comes through to the nose, as it is made with Association Yeast No. 701, and the sweetness and acidity are immediately perfectly balanced and delicious~! 越の酒好きIt is a rich, mellow, sweet sake.
Very strong sweetness with a roundness and a very gentle sweetness.
Nutty aroma with a full-bodied and mature taste.
100% Ehime Shizukuhime, 60% polished rice
As the label says, it has a pleasantly mature flavor and a sweetness that is not too sweet.
Today's first cup has a gentle sweetness that gently soaks into a tired body. 越の酒好きMellow, dry, mellow sake.
Tasted fresh from the brewery in a tank.
First of all, I could sense a very slight but distinctive aroma. It is different from the usual Junmai sake, and is almost nutty, but I could sense the aroma.
It has a slight sweetness, but it soon turns sour with a touch of astringency, so it is austere as a whole.
The aftertaste is also astringent.
Aged sake from 2016BY.
The aroma is a bit peculiar, but the flavor is different from that of the old sake, and the taste is complex, but it is relatively easy to drink. 
越の酒好きLight, dry, mellow sake
We compared the three types of sake.
Same specs, three kinds of rice: Omachi, Yamadanishiki, and Yatan.
The overall tendency of this sake is that the base is not light, but the taste is smooth, light, and refreshing.
The unique and complex flavor of the sake is impressive.
Sourness and astringency predominate over sweetness.
The alcohol content is 17%, so the alcohol taste remains in the latter half of the bottle.
When compared to the other wines, the Omachi is the best of the three,
Omachi is the most flavorful and tasty of the three.
Yamada-Nishiki has a slight umami of rice in the middle, but a little acidity and astringency predominate. The acidity is particularly strong.
Hachitan is originally a refreshing type, but the acidity and astringency prevail, with the astringency being particularly strong. The acidity and astringency of Hachitan are dominant, especially the astringency is particularly strong.
Surprisingly, however, even though Omachi has a higher acidity and sake level than Hachitan, the flavor prevails and the acidity and spiciness are less pronounced than in Hachitan.
Because the taste and specifications do not match in my mind, sake is very deep. 越の酒好きLight, dry, refreshing sake.
The base is light and round, with little alcohol egomaniac. The sweetness is stronger than the aroma.
Aroma: Aroma with a bluish tinge.
The sweetness comes first, but there is also a slight astringency.
There are various types of Moriboshi, but this one has a different taste system compared to the other Moriboshi. Perhaps because there is less alcohol, the sweetness is felt a little stronger.
I also feel a certain amount of astringency, so the yeast may be different.
It is light and a little sweet, so is it suitable for beginners? RecommendedContentsSectionView.title
