Timeline
越の酒好きRich, mellow and dry.
A certain weight and strength on the tongue.
It has a slight greenish ginjo aroma.
PointThere is a fairly strong sweetness, but there is also an incense-like strong acidity, and a sweet and sour taste.
This sake is made from Gohyakumangoku and Hitomebore.
It is quite sweet, but the acidity is as strong as the sweetness, giving it a sweet and sour taste like citrus fruits. 越の酒好きThe texture is rather firm on the tongue.
Gorgeous ginjo aroma spreads in the mouth.
It has a fair amount of sweetness, but with a moderate acidity.
There is a sense of alcohol in the latter half.
Rice polishing ratio 70%, alcohol 16%.
Sake degree +3.5, Acidity 1.8, Amino acidity 0.9
The specs are: rich, mellow, light with a bit of umami, and a bit dry.
It certainly tastes as it should.
The aroma is elegant, and the aging process has increased the umami, making it easy to drink. 越の酒好きThe second drink of the day is also Niigata sake.
It is a light and dry sake with a light texture and a hint of nuttiness.
Light on the tongue with a hint of nutty aroma.
The sweetness with a slight sense of maturity covers the tongue like a film, although it is light. The sweetness with a slight sense of maturity covers the tongue like a film, followed by a slight astringency.
The taste is refreshingly light, but the fact that it is 100% Koshi-tanrei has helped to increase the flavor of the Koshi-tanrei.
It has a moderate sweetness, making it easy to drink and delicious. 越の酒好きThe second drink of the day is also Niigata sake.
It is a light and dry sake with a light texture and a hint of nuttiness.
Light on the tongue with a hint of nutty aroma.
The sweetness with a slight sense of maturity covers the tongue like a film, although it is light. The sweetness with a slight sense of maturity covers the tongue like a film, followed by a slight astringency.
The taste is refreshingly light, but the fact that it is 100% Koshi-tanrei has helped to increase the flavor of the Koshi-tanrei.
It has a moderate sweetness, making it easy to drink and delicious. 越の酒好きToday's first drink is Niigata sake.
Drinking it in Kanagawa makes it feel more light.
It is light and dry.
It has a watery texture, but the aroma has a sense of maturity.
Light sweetness, but not too much acidity and astringency.
Polishing ratio 60%, alcohol 15 degrees Junmai-shu
It has a light texture and a refreshing taste on the tongue, but it has matured a little and its umami has increased. 越の酒好きThe fourth cup of the day was heated to warm up the sake.
The following comments are my impression of the warmed sake.
It is rich and dry.
It is quite heavy on the tongue.
The aroma of rice is very strong.
It has a strong sweetness or umami. It has a strong sweetness or umami, but it also has a lot of acidity.
Sake degree +8, acidity 1.7, amino acidity 1.7
Polishing ratio 60%, alcohol 16%.
Yamahai brewing without additive yeast
The specs are dark mellow, mellow and dry, not very dry, but quite spicy.
When heated, the mellowness increases its umami.
It has a strong acidity, which is just right for warming sake and makes me want to eat sashimi, etc. 
越の酒好きThe third sake of the day is the first one from Shizuoka, but it is quite a strong one made with white malted rice!
The taste is light, sweet, and dry.
The texture is light on the tongue. The color is yellow like Oronamin C.
The color is yellow like Oronamin C. It smells a little like oak, but the sour aroma unique to white malted rice prevails.
It has a slight sweetness, but the sourness peculiar to white malted rice comes strongly.
The aftertaste is sharp with sourness.
Polishing ratio: 70%, Sake meter: -4, Acidity: 3.1
Alcohol 14-15
Made with white malted rice, no additive yeast, pure rice sake from the mountains
In terms of the specifications, it is a dark, mellow, slightly sweet sake, but because it is made with white malted rice, which is not often used for sake, and because it is a pure rice sake made with Yamahai, it has a very complex acidity that is very surprising.
That said, the acidity is not too strong to make it difficult to drink, so drinking it while eating oily food may open up a new world for you. 越の酒好きToday's second drink is from a long-established local brewery in Kanagawa
Light and dry
Relatively thin on the tongue, with a slight aroma of the yellow part of pudding.
It has a light sweetness, followed by a slight sourness.
The aftertaste is a little alcoholic.
Polishing ratio 70%, Sake degree +4, 13% alc.
The overall taste is light.
The aroma is surprisingly pudding-like!
However, it is not so sweet and the sourness comes quickly, so it is less pudding-like, but this is the first Junmai sake with a pudding-like, egg-like flavor, which is good.
The back view of the cat on the label is also a bit melancholy and cute. 越の酒好きToday's first cup will be a stable Masumi.
Lightly sweet and light.
The aroma is light on the tongue and has a very elegant chestnut-like aroma.
The light sweetness is followed by a fruit-like acidity. Not so much astringency is felt.
The second half has a slight alcohol taste.
Junmai Ginjo Yamahai-zukuri with our own yeast strain No. 7
Polishing ratio 55%, alcohol 15
It has an exquisite balance of elegant sweetness and a pleasant acidity.
It is not heavy, so it is easy to drink and delicious.
Although it is a Yamahai, it has no strange habits, or rather, it has a beautiful complexity, and the aging process of hiyaoroshi gives it an increased umami flavor!
As one would expect from the originator of the No. 7 series yeast! 越の酒好きLight and dry
Firm texture
Slight aroma of rice
Sweetness is felt, but acidity is also felt to a certain extent. Overall, it is sweet and spicy.
The aftertaste is a little alcoholic.
Although it is said to be dry, it also has umami, so it is easy to drink because it is not too dry and has umami.
If it were too dry, I would not be able to drink it, but this sake was dry with umami, so I could continue drinking it.
The unique rich aroma is fresh and delicious. 越の酒好きLight and dry
Moderately firm on the tongue
It has a slight melon-like aroma with a hint of greenness.
It has a slight green melon-like aroma.
The aftertaste has a sharp acidity.
The aftertaste is sharp with acidity.
100% Raku-fu-mai from Kanagawa Prefecture
Rice polishing ratio 55%, alcohol 16
This is a new sake brewed this year, 2024BY.
It has a rather robust flavor and is very drinkable.
The rice used for Raku-fu-mai is said to be a light rice with Gohyakumangoku as its parent. It was light, but had a nice flavor and was delicious. 越の酒好きThe second drink of the day is a sake from Shimane
Light and dry
Rather light and watery on the tongue
Slightly fruity aroma
Light sweetness with a hint of sourness and astringency.
The aftertaste is alcoholic.
Alcohol 18%, Rice polishing ratio 60%, Sake meter rating +2.0
No.9 yeast
100% En-no-Mai developed in Shimane, Japan
It has a rather clean and sweet taste, but the alcohol content is strong since it is 18% pure sake.
En-no-Mai is a new sake rice with Yamadanishiki as its mother rice, and is said to be suitable for daiginjos, etc., but we thought it was delicious. 越の酒好きToday's first drink is my first sake from Fukushima!
Light sweet taste
Light texture
Sweet and sour plum-like aroma.
Light sweetness, followed by a fruity acidity. Not much astringency.
Rice polishing ratio 85%, alcohol 14
Although stored in oak barrels, it does not have a woody aroma. The aroma is plum and plum-like.
It is a little light, and although the rice is 85% polished, the sweetness is elegant and pleasant. 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. RecommendedContentsSectionView.title
