Timeline
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. 越の酒好きA bottle that can be stored in the refrigerator!
Lightly sweet
Lightly sweet with a firm texture. Slightly carbonated.
Nutty aroma.
It is quite sweet but easy to drink due to the slight carbonation and acidity. The rich flavor of Aizan can be felt.
The concept of this bottle is to fit a bottle in the door pocket of a refrigerator!
If I had a bottle of this delicious sake in my refrigerator, I would definitely drink too much of it, because it is a little sweet and acidic, not too sweet and easy to drink! まつちよGood evening, Koshi sake lovers!
I saw this at a liquor store and thought it was a strange shaped bottle, and that's what it was.
You do it very well 😊. 越の酒好きGood evening, Matsuchiyo-san. ☺️
I think it is very rare to find a house where you can put a tall bottle in the refrigerator at home! I thought 🤔. 越の酒好きThe second cup is Raifuku.
After the first cup of Imadaiji, I felt the taste more robust.
Light sweet taste
Firm texture on the tongue
Gorgeous ginjo aroma.
Very full-bodied sweetness and umami, with a slight sourness that comes later.
The sweetness is strong and happy. Just like the name, it feels like happiness is coming~! 越の酒好きHere is the drink I had yesterday. I forgot to upload them.
The first drink was a comparison of Imadaiji's sake.
Kosotsukomi No. 1 and No. 2
First of all, both are crisp, light, dry, refreshing sakes. Refreshing like water.
Both have a slight aroma of rice.
No. 1 has a strong sweetness.
No. 2 has the same sweetness as No. 1, but the acidity comes later to cover it. 越の酒好きLight and dry
The texture is firm on the tongue. Pale yellow-green color with a hint of nigorigo.
Muscat-like aroma.
Sweetness is firm, with moderate acidity.
100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 60%, alcohol 15
No.6 yeast
The sweetness is well balanced by a moderate acidity, so you will never get tired of drinking it. 越の酒好きIs it rich and dry?
It has a slight carbonation and a firm texture.
It has a slight ginjo aroma.
It has a certain amount of sweetness, but it is filled with a moderate acidity and slight carbonation.
It has a robust flavor, and is the type of sake you want to drink slowly. 越の酒好きIt is already December, so it is a winter sake.
It has a rather firm texture on the tongue, with a sweet green apple-like aroma.
It has a rather firm texture and a sweet green apple aroma.
It has a firm sweetness. Not much acidity and astringency.
Easy to drink with a beautiful sweetness.
It seems to warm up your body with its gentle sweetness in the cold winter. 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I forgot to register for the drink I just got that morning 😩.
Slightly carbonated, sweet and sour, freshly squeezed.
A slight aroma of rice.
The sweetness is felt but not so much because it is wrapped by the acidity and the slight carbonation.
The aftertaste is alcohol numbness.
It was freshly pressed on the 12th, and we had it right after lunch on the 12th.
It was crisp, fresh, and very freshly squeezed, slightly carbonated, and tangy. 山廃純米It was displayed in the refrigerated case at the store along with two kinds of Ura-Suiyu, and this was the last bottle, so I chose this one. This was probably the easiest to drink among the low-alcohol sweet sake I have had so far. The specs are as follows
Rice used: Ippozumi
Rice polishing ratio = 50%.
Sake meter = -18.5
Acidity = 1.8
Amino acidity = 0.7
Yeast used = brewer's yeast
(From the Aihara Sake Shop website)
I also took a picture of the specs from the store where I bought it, Mikawaya, so I've uploaded that as well. It's been a while since I found a bottle that I thought "This is it! I think I have found a bottle that I can think "this is it" after a long time. _.) __(..._...) 越の酒好きMellow and dry.
The texture is firm on the tongue. Pale yellowish green with a slight nigori (cloudiness).
The aroma is that of a junmai sake! Aroma: This is Junmai sake!
After the strong acidity, there is a solid sweetness. Not much astringency.
The aftertaste is not sharp.
Alcohol 18%.
It is a solid junmai sake, but not too sweet with acidity, and relatively easy to drink. However, if you enjoy it and drink it in gulps, you will soon get drunk because of the high alcohol content 😭. 越の酒好きI drank this year's new sake as it came out.
・Light and dry.
Light and dry, with a light texture but slightly carbonated. Nigori (nigori) sake
Aroma of rice like amazake
First, you feel a slight carbonation, followed by a hint of sweetness.
Aftertaste is a carbonated sharpness.
This is a new sake, freshly made in November.
The carbonation is very effective since it was opened at the mouth this time.
It is a nigori sake, but it is light, with a moderate sweetness and no bitterness, making it very easy to drink and delicious. 越の酒好きYesterday, I was too drunk to upload the information, so I'm registering it today😅.
First, let's start with the stable Fuji Sake Brewery.
It is light and sweet.
Light and sweet taste. Slightly cloudy.
Fruity aroma like sweet muscat.
The elegant and elegant mouthfeel, like that of wasanbon, fills the palate. Little acidity and astringency can be sensed.
100% Miyamanishiki, 60% polished rice
Sake meter degree -7.0, acidity 1.8, amino acidity 1.0
The gentle taste permeates the body.
The specs are light and sweet, but the taste is rather robust.
It is not aggressive, without acidity and astringency, so it can be drunk peacefully. 越の酒好きLight and dry
Light on the tongue.
A light texture on the tongue, a calm ginjo aroma
The first half of the bottle has a good amount of sweetness. The second half has a moderate acidity, which is typical of a sake brewed using the traditional sake yeast, but the overall balance between sweetness and acidity is good.
The aftertaste is alcoholic.
100% Yamadanishiki, 55% polished rice
Alcohol 17%.
For Izumihashi, it has a strong sweetness and a good balance of acidity, which I like.
Although it is a sake made using the traditional "nama-hashidashi" method, it has a less complex flavor characteristic of nama-hashidashi, which made me wonder if it was made using the traditional method. It was a little surprising but tasty. 越の酒好きLight and dry
Light and dry, with a watery, light texture on the tongue. Quite yellowish for an Imadaiji.
Ripe plum aroma like a plum wine. Ripe and fragrant aroma of plums, like plum wine.
It has a light sweetness, but the ripe aroma and sourness come in immediately.
The aftertaste is acidic and finishes with a kick.
Polishing ratio 65%, alcohol 14%.
Tastes like a sour plum wine? It tastes like a sour plum wine. It is light and acidic, so it goes well with oily foods. Nito純米大吟醸 備前雄町四十九生純米大吟醸生酒 越の酒好きThe first drink of the day is Ni-Utsu!
Light, dry or sweet?
Light and slightly carbonated
Fresh aroma with a hint of green.
The elegant sweetness that is typical of Omachi spreads in the mouth, followed by a light, slightly carbonated acidity.
Bizen Omachi 100%, Rice polishing ratio 48
Alcohol 16%.
Happy 10th Birthday label
Compared to the other Ni-Utsuri, it has less fullness in the mid-palate and the flavor comes through quickly.
It is sharp and delicious with umami. ☺️ jozan槽場初詰 無濾過生原酒 直汲純米原酒生酒無濾過 越の酒好きThe fifth drink of the day was Tsuneyama-san. The drink is very strong and makes you feel drunk 😅.
It is rich and dry.
Firm texture on the tongue. Slightly carbonated
Nutty aroma.
Slightly carbonated, with a firm sweetness, but with a good amount of acidity on the tip of the tongue.
100% Gohyakumangoku stone, 15% alcohol by volume
Polishing ratio 50%.
It is firm and tasty. The umami comes slowly, but there is also a moderate acidity, making it easy to drink for a Tsuneyama. 
越の酒好きThis is my fourth drink of the day, but it is the second drink in terms of publication.
Each cup is 90ml, so I've already had two cups😅.
It is light and dry.
Light texture and sweet aroma.
The sweetness is felt firmly on the tip of the tongue and spreads in the mouth. The sweetness spreads in the mouth with a firm sweetness on the tip of the tongue, followed by a bit of sourness, but the sweetness prevails.
The aftertaste slowly fades away.
Kitashizuku 100% white malted rice brewed sake
The acidity is mild for a sake made with white malted rice, and the flavor is well balanced with the umami.
Many sake made with white malted rice have a strong acidity, but this sake does not have a strong acidity and is very mild and well-balanced. I think it is the most delicious sake I have ever tasted made with white malted rice!
I have always felt that sake from Hokkaido is relatively light and thin in flavor, but the sake from Kamikawa Taisetsu Brewery is beautiful and full-flavored, and I like the way they brew their sake. 越の酒好きToday I am having it again at Mikawaya in Ebina.
The first and second cups have already been mentioned, so I'll skip the third cup, Izumibashi.
It is a junmai sake and very robust, so I had it first at room temperature, then warmed up. ☺️
It is rich and dry.
The texture is firm on the tongue. The aroma of rice is typical of junmai sake.
The first taste is heavy with a big hit of umami and acidity.
The aftertaste is numbing.
100% Yamadanishiki from Ebina, 16% alc.
Polishing ratio 80
Next, we had it warmed up.
The aroma of rice doubled when heated! The acidity also mellowed a bit, making it easier to drink! 越の酒好きToday's last dish was "Eiko-Fuji". It is still delicious!
It's delicious!
The texture is rather firm on the tongue.
The aroma is gentle, like the aroma of wasanbon (a type of rice cake).
The first thing that comes to mind is the tingling sensation from the slight carbonation, and the elegant and full sweetness that spreads in the mouth. The aftertaste is a little alcoholic.
The aftertaste is a little alcoholic.
Polishing ratio 50%.
Sake degree 0.0, acidity 1.8, amino acidity 1.0
No matter which one you drink, you can never go wrong with this delicious Eiko Fuji.
In terms of specifications, it is a slightly mellow type, but it is almost in the middle of the range. It has a refreshing feeling, but at the same time, it has a delicious sweetness from Gohyakumangoku, and is just delicious.
The unfiltered, raw sake has a slightly carbonated taste, and the clean and robust umami is blissful. RecommendedContentsSectionView.title
