Timeline
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. 
越の酒好きThis is my fourth drink of the day, but I drank it at room temperature with a solid sake, as I had a small amount earlier.
I thought about heating it up halfway through, but then I realized I was drinking it all up~!
It has a rich, mellow, sweet taste.
Firm texture on the tongue. The color is light yellowish green.
It has a strong fruity aroma, as it is made from gin.
It has a rather firm sweetness, but the sourness comes soon.
There is a sharp acidity in the aftertaste.
Polishing ratio 65%, alcohol 16%.
Yamagata Prefecture, Izuwasan 100%.
It is not a traditional Junmai-shu, but a modern Junmai-shu with a refined flavor and more gorgeousness due to the Gin-brewing process.
Even when drunk at room temperature, it has just the right amount of aroma and umami, with a slight acidity to keep you from getting tired of drinking it.
Yoshikawa-san's water is medium-hard, which gives the sake a robust flavor, but it also makes the most of this flavor to create a very tasty, umakuchi type sake.
The background of the label depicts the brewery's hometown, Mt. Daisen, which has long been revered as a sacred mountain, especially during the Edo period (1603-1868) when it was worshipped as the god of water, and people made pilgrimages to Mt.
The mountain was also known locally as "Mount Afuriyama," which is also used on the label of this sake. 越の酒好きThe third sake of the day is also from Kanagawa. This sake is very strong, so I drank it with an inokuchi (cup).
It has a rich, mellow, sweet taste.
A rich and thick texture on the tongue
Aroma of rice with increased umami.
It has a sweetness with a caramelized taste, but the acidity comes quickly.
There is almost no sharpness in the aftertaste, and it is very cloying.
Polishing ratio 60%, alcohol 16%.
Sake meter -5, acidity 3.1
100% Gohyakumangoku grown in Niigata Prefecture
Unusual for Oya? It is a very rich and umami-guchi type.
It is a so-called "kijozo-shu," a type of sake in which sake is used instead of water in the final stage of the three-stage brewing process, which makes the umami taste thicker.
I think it would be delicious with carbonated water! 越の酒好きThe second drink of the day is a local sake from Kanagawa.
Light, dry to sweet
Light texture on the tongue
Fruity aroma more like muscat than melon.
Gentle sweetness like fruit wraps around the tongue. Not much acidity.
Aftertaste is a lingering aftertaste of umami.
100% Omachi from Okayama Prefecture
Polishing ratio 50%, alcohol 16-17%.
I think Matsumidori has a good way of producing umami.
The use of authentic Omachi gives it a nice umami and aroma, and it has a delicious, mellow flavor, like eating fruit. 越の酒好きToday's sake is from Ishikawa
Light and dry
The texture is light on the tongue.
The first thing you notice is the fruity melon-like aroma, followed immediately by a moderate acidity. The sweetness comes after that.
Polishing ratio 65%, alcohol 16%, unblended sake
It has a very elegant ginjo aroma for a junmai sake, probably because it was finished slowly at a low temperature.
It is a light-bodied sake, but it has a rich flavor and dry taste that is not cloying and is easy to drink. 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. RecommendedContentsSectionView.title
