From Kikusui Shuzo, Niigata Prefecture...
Kikusui Nigorizake (Gorohachi)
The label has been completely renewed this season!
Gorohachi" is a white, cloudy sake with a bold yet somewhat simple flavor that lets you taste the whole flavor of the rice.
The rice is grainy and the taste is rich and full!
The mouthfeel is gentle, and the mellow flavor slowly permeates the body.
Because of its mild taste and mildness, it has many female fans, but be careful not to drink too much, as it has an alcohol content of "21 degrees".
If you think it is a little too strong, or if you are a woman, we recommend drinking it on the rocks or with milk!
It goes well with pot dishes using seasonal ingredients, as well as with strong flavored and spicy dishes.
The best combination is "Kimchi nabe + Gorohachi" ‼︎
Another easy and recommended combination is "kimchi with cream cheese" ‼︎
Ingredients・・・・・ 100% Niigata rice
Polishing ratio・・・・70
Sake degree・・・・-19 (full-bodied sweet)
Alcohol content・21度
From Kinryo Nishino in Kagawa Prefecture...
Kinryo Chitose Midori Tokubetsu Junmai Genshu
Kinryo" has its roots in indigo.
During the Edo period, Kaemon Nishino, the 15th generation, spread the beauty of indigo dyeing throughout Japan.
The traditional colors of Japan, including indigo, are full of the unique culture and natural beauty of the four seasons.
We would like to pass on the traditions that have been handed down from generation to generation.
With this in mind, Kinryo sake has a series of labels decorated with traditional Japanese colors (crimson, chitose green, moon white, and dark indigo).
The October issue is the "Chitose-green" sake ver!
Deep green like the green of pine leaves.
This is a special junmai sake brewed with "Oceto" from Kagawa Prefecture, polished to 58%!
The aroma is mild and slightly matured.
Smooth on the palate, with a strong sense of umami that is typical of "Oceto" (**I understand`*).
The mildness of the sake is well matured like the aroma, and while you can feel the strength of the original sake, the pleasant acidity and astringency with a full-bodied yet umami taste makes it go down your throat clean and clear.
It is also good when cooled or lukewarmly heated.
Rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio・・・58%.
Alcohol content: 17 to 18 degrees Celsius
From Kinryo Nishino in Kagawa Prefecture...
Kinryo Junmai Ginjo "INITIAL A" Black
Kuzuhara, Tadotsu-cho, Kagawa Prefecture, where Kinryo Hachiman Brewery is located, has been known since ancient times as a rich agricultural area with many springs and good water.
This junmai ginjo is brewed with this famous water and the rice (edible rice) "#Aki Geshiki" carefully cultivated by local farmers with this water!
Initial A" = "AKIGESHIKI".
Mellow on the palate, with a ripe fruit aroma, a full-bodied rice flavor and fruity sweetness that gradually swells on the palate.
In the latter half, a moderate acidity and a pleasant bitter bitterness characteristic of "AKIGESHIKI" round out the finish.
While it is very drinkable, the alcohol content is not as high as the alcohol content, and the sake goes down smoothly.
The "White" introduced yesterday has a lighter image than the "Black", while the "Black" has a deeper taste (**).
You will understand better if you compare them.
Rice used: ・・・・ 100% Akigeshiki produced in Kagawa Prefecture
Polishing ratio: 58
Sake degree -3.5 (sweet)
Acidity: ・・・・・1.4
Amino Acidity・・・1.9
Alcohol content: 17 to 18 degrees Celsius
From Kinryo Nishino in Kagawa Prefecture...
Kinryo Junmai Ginjo (INITIAL A) White
Kuzuhara, Tadotsu-cho, Kagawa Prefecture, where Kinryo Hachiman Brewery is located, has been known since ancient times as a rich agricultural area with many springs and good water.
This junmai ginjo is brewed with rice (edible rice) "#Aki Geshiki" carefully cultivated by local farmers using this famous water!
Initial A" = "AKIGESHIKI".
The aroma is faintly sweet and fruity, with a gentle, light sweetness and a fluffy rice flavor that spreads on the palate.
The second half of the wine has a mild acidity and a pleasant bitter bitterness characteristic of "AKIGESHIKI", and a refreshing aftertaste follows.
It is recommended to be served moderately chilled. It is good with sashimi, carpaccio, grilled fish, vegetable tempura, and a wide range of other dishes.
Ingredient rice: 100% Akigeshiki produced in Kagawa prefecture (・・・・)
Rice polishing ratio: 58
Sake degree -2.5 (slightly sweet)
Acidity: ・・・・・1.4
Amino acidity: 1.8
Alcohol content: 15 to 16 degrees Celsius
From Kochi Prefecture, Kameizumi Shuzo...
Kameizumi Junmai Ginjo Takaiiku 63 (Hiyoroshi)
Kameizumi Junmai Ginjyo "Kaze Naruko No. 63" is the code name of Kochi Prefecture's sake brewing rice "Kaze Naruko", which is characterized by its light, dry sake quality.
This Junmai Ginjyo Hiyaoroshi is made by polishing the rice to 55%, using Kochi yeast (AA-41), and brewed with spring water from the Niyodo River system!
The top aroma is refreshing, with a hint of pear.
When the bottle is opened, the mouthfeel is still slightly gaseous, but in the mouth it has a characteristic fruity ginjo aroma with a good degree of maturity, like banana or melon!
It has a clear, crisp, dry taste, but you can also taste the umami of the rice, which has been brought out even more with aging.
The characteristic acidity and moderate bitterness of Kameizumi are well balanced with a sharp aftertaste, making it perfect for a mid-meal drink.
The sensation of stimulation on the tongue that still lingers a little... we can look forward to when it settles down again...
Rice used: ・・・・ Kochi Prefecture Kaze Naruko (Kochi No. 63)
Rice polishing ratio: 55
Yeast used・・・Kochi yeast "AA-41
Alcohol content: 16.5
From Kawatsuru Shuzo in Kagawa Prefecture...
KAWATSURU Olive Junmai Sake (W)
Junmai-shu brewed with 100% Sanuki Yomai rice from Kagawa Prefecture and Sanuki olive yeast (KO18) from olives in Shodoshima!
It is shipped after hiya-iris (fire-aged), so it is more like "autumn-aged" than "hiya-oroshi".
After a summer of aging, it has a very good balance of umami, sweetness, and acidity, each with its own characteristics!
The aroma has a fruity and refreshing fruitiness derived from Sanuki olive yeast, with a hint of lactic acidity derived from the yeast's natural yeast.
The quality of the sake is clear and refreshing, but you can taste the swelling sweetness and umami of "Sanuki Yomai".
The contrast with the robust acidity of the "Namahashidate brewing" is enjoyable, and combined with the slightly low alcohol content and pleasant astringent taste, it is crisp and clear, making it easy to enjoy a cup of sake.
Ingredient rice: ・・・・ 100% Sanuki Iyomai from Kagawa Prefecture
Rice polishing ratio: 65
Yeast used: Sanuki olive yeast (KO18)
Sake meter degree・・・＋1.0（Normal)
Acidity: ・・・・・1.8
Alcohol content・・・14度
From Miyoshikiku Shuzo, Tokushima Prefecture...
Junmai Ginjo Unfiltered Nama Sake (KIT CAT‼︎ SPARKLING 2)
The "KIT CAT‼︎" series is popular for its cute kitten label designed by Enka Kamegawa!
This time, it is an activated nigori sake brewed with "Tokushima yeast" using 100% #Yamadanishiki produced in Tokushima Prefecture!
It's called "sparkling", but it's not so sparkling, it's more like a chili chili sensation on the tip of the tongue....
However, there are some individual differences, so please chill the bottle well and open the bottle slowly without shaking it before opening!
The aroma has a fruity fruitiness typical of "Miyoshikiku" and a lees-derived rice aroma.
The mouthfeel is smooth and smooth with lees, a little rich and full, but the fine bubbles that stimulate the tongue give it a clean aftertaste.
The wine has a good balance between the moderate umami and sweetness from the lees, tropical acidity, and a gaseous sensation.
It goes well with oily and spicy dishes.
Rice used: ・・・・ 100% Yamadanishiki produced in Tokushima prefecture
Polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・15 degrees
From Miyoshikiku Shuzo, Tokushima Prefecture...
Special Junmai Unfiltered Nama-shu (New Sake Shiboritate) 2023BY
The new brewing year (2023-5BY) sake is already available!
The brewing year changes on July 1, and sake made between July 1, 2023 and June 30, 2024 is called "2023 5BY.
It is an unfiltered, unpasteurized special junmai sake brewed with 100% Yamadanishiki produced in Tokushima Prefecture and Tokushima yeast!
It is a "new sake Shiboritate" brewed during the summer and pressed on August 20, after the Bon Festival!
It has the freshness of freshly pressed sake, but also has a full-bodied flavor.
The fresh aroma is reminiscent of white grapes and the flavor is juicy!
The acidity of the wine is very typical of #Samiyoshikiku, and it tastes like a fruity white wine.
The cute label with a rabbit, the Chinese zodiac sign for this year, and a dancing kitten is designed by Enka Kamegawa, who is well-known for her work on labels for #Samiyoshikiku.
Rice: ・・・・ 100% Yamadanishiki produced in Tokushima Prefecture
Polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・16度
JAN code・・・4044362262771
From Miyoshikiku Sake Brewery, Tokushima Prefecture...
Miyoshikiku: "Reconcile with Cats - Otsukimi ver.
This is a limited edition autumn otsukimi label of a very popular series!
It is an unfiltered unpasteurized sake brewed using Tokushima Prefecture's "Yamadanishiki" and "Omachi" out-grade rice and "Tokushima yeast".
Since it is brewed with rice outside of the "equal" category, it cannot claim the specific name, but the specifications make it a cost-effective junmai ginjo-shu.
The aroma is mild with a hint of tropical fruit, typical of Miyoshikiku, and in the mouth, the juiciness of the sake after a summer's aging, the full flavor of rice, and fruity sweetness spread over the tongue!
The freshness that still remains a little, the crisp acidity, and the moderate astringency on the back end are well balanced with a clean finish.
It shows both a juicy sweet face and a sharp dry face, like a tsundere cat.
The label design is by Enka Kamegawa, who is known as the cat of Miyoshikiku (o^^o).
Rice used: ・・・・ 50% Omachi/50% Yamadanishiki from Tokushima prefecture
Yeast used: Tokushima yeast
Alcohol content・・・16度
JAN code・・・4932149098678
From Miyoshikiku Shuzo, Tokushima Prefecture...
Miyoshikiku Junmai Ginjyo Unfiltered Unrefined Genshu (Hiyaoroshi)
This year it has a cat label!
"Cats and matatabi, drinkers and hiyaoroshi!"
Miyoshikiku Lovers, please slurp up your thirst!
This Junmai Ginjo "Hiyoroshi" is made from 100% Yamadanishiki produced in Tokushima prefecture and brewed with Tokushima yeast!
The sake was pressed in the spring, hiyaoroshi was made once and matured for one summer!
It is still early in the season for hiyaoroshi, but it has a strong flavor.
The aroma is fruity and slightly lactic, typical of Miyoshikiku.
The smooth mouthfeel is filled with a mellow flavor reminiscent of pear.
The mouthfeel is fruity and sweet, but the tropical acidity and moderate astringency give it a nice finish!
This is a good bottle for both "Miyoshikiku" lovers and those who are new to "Miyoshikiku".
Rice: ・・・・ 100% Yamadanishiki from Tokushima Prefecture
Polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・15 degrees
From Kinryo Nishino in Kagawa Prefecture...
Kinryo Junmai Namaisake Hiyahoroshi
This junmai sake, brewed with 100% Kagawa rice "Oceto", has been aged over the summer since its first brewing, and has gone from a beautiful sake to a mellow and tasty sake.
It has a gentle, calm, slightly sweet aroma and a mellow mouthfeel.
In the mouth, a mature aroma reminiscent of bananas passes through the nose, and the rich, full-bodied, mellow flavor of the raw sake spreads out, making it an excellent drink.
The thick acidity and high alcohol content give it a nice finish.
It is recommended to drink it well chilled or on the rocks if you feel it is too strong, but it is also good lukewarm or warmed.
It goes well with well-seasoned dishes that are delicious in the coming season ♫
The temperature has dropped a little at night, so it's great with hot oden or hot pot! It's great with hot oden and hot pot!
Rice used: ・・・・ 100% Ouseto from Kagawa Prefecture
Rice polishing ratio: 70%.
Sake degree -3.5 (sweet)
Acidity: ・・・・・2.0
Amino acidity: 1.7
Alcohol content・・・18度以上19度未満
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Short-stalked Boat, Junmai, Wooden Oke Brewing R4BY
Wooden bucket brewing requires a lot of time and effort for maintenance and quality control of the sake brewing process!
This sake is brewed in such wooden vats using contract-cultivated, super-soft sake rice called "Short-stalked Watabune (Watabune No. 2)" produced in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiwazukuri" method, which has been handed down since the Edo period, to "nurture lactic acid bacteria that live in the brewery and brew"! This is a junmai sake brewed in the "ikuhashi-zukuri" method!
This is a sake that can only be made with today's "Fukyu-Nishiki".
Some people may get the impression that the aroma is strong like that of sake made in a barrel, but it is not a new barrel, so you can only feel the gentle texture of the sake.
The impression is sharp, crisp, and dry, with a full-bodied calmness and concentrated rice flavor, perhaps due to the wooden vat brewing process!
It is well-balanced with a pleasantly light acidity, and can be enjoyed chilled, at room temperature, or warmed, making it perfect as a mealtime sake.
Rice - Watafune No. 2 from Kasai City
Rice polishing ratio: 60
Sake degree: +9.0 (very dry)
Acidity: ・・・・1.7
Alcohol content: 16%.
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Ginjo (Nishiki Autumn Harima Road)
The Junmai Ginjo "◯◯ no Harimaji" series embodies the Harima climate, using two types of sake rice produced in Kasai City, Hyogo Prefecture: Yamadanishiki and Hyogo Yume Nishiki.
The image is of the Banshu Plain in autumn, with golden ears of rice and autumn leaves staining the mountains!
Harimaji" pressed in the spring is fire-aged for one summer and then released as undiluted sake without filtration to preserve the original flavor!
It has a calm aroma reminiscent of wood, Japanese chestnuts, and nuts, and is mild on the palate.
While it still retains some youthful lightness, one can sense the concentrated flavor of the rice from the six months or so of aging.
The umami spreads elegantly and gently, with a pleasant lingering aftertaste, and the tangy acidity and slight astringency give it a good finish.
It is recommended to be served cold or lukewarm, and goes well with dishes with a rich flavor, such as grilled seasonal fish, simmered eggplant, sauteed mushrooms in butter, and other seasonal vegetables and mushrooms.
Ingredient rice: ・・・・ Koji rice: Yamadanishiki produced in Kasai City
Kake rice: Hyogo Yume Nishiki produced in Kasai City
Rice polishing ratio: 60
Sake meter degree・・・+3.0(Slightly dry)
Acidity: ・・・・・1.8
Alcohol content: 16.2
From Yagi Sake Brewing Company, Ehime Prefecture...
Yamatan Masamune Junmai-shu Hiyoroshi
This season's Hiyaoroshi is a junmai-shu brewed with 100% rice (edible rice) from Ehime Prefecture polished to 60% and brewed using the "mizu-hashiroshi method"!
Mizu-Hashiwake Brewing = A brewing method established in the Muromachi period (1336-1573), in which raw rice and steamed rice are soaked in water to produce "soya water" in which lactic acid bacteria are propagated, and this water is used as the brewing water to make the sake mother.
The aroma of rice is mild and has a good sense of maturity.
The smooth mouthfeel is typical of "Yamatan Masamune," and while it still retains some freshness, you can sense a sense of mild maturity after a summer's drinking.
At first, it gives the impression of being dry and refreshing, but as you drink more and more, you can sense the complex umami and acidity that only mizu-hashimoto can provide.
It is easy to drink when chilled, but as the temperature rises, the deep umami spreads and becomes more and more intense...especially when warmed to lukewarm....
Personally, I prefer it to be drunk the next day or the day after the opening of the bottle, as it has a fuller flavor.
I'm looking forward to seeing how it will mature when the autumn season deepens!
Rice: 100% Ehime rice (・・・・)
Polishing ratio: 60
Yeast used: Home brewed yeast
Sake meter rating・・・+5.0 (dry)
Acidity: ・・・・・2.1
Alcohol content・・・16度
From the Nate Sake Brewery in Wakayama Prefecture...
Kurogyu Junmai Genshu Aki-agari
Kurogyu Junmai Genshu" is made entirely from "Yamadanishiki" produced in Hyogo Prefecture and bottled in the spring.
Aged for one summer, it has a mellow, mellow, sweet aroma and a mellow mouthfeel that you can almost taste.
A deep dry sake with a rich flavor and thick acidity that is unique to the original sake ♫.
Although it has a high alcohol content, it has a good sweetness, a calm umami taste, and a good balance of acidity that is typical of "Kurogyu" and does not make you feel heavy.
It is recommended to be cooled moderately, served at room temperature, or lukewarm.
It can be enjoyed with food without getting tired of drinking it, and it will powerfully accept dishes from fatty fish sashimi to strong flavored dishes at this time of the year.
Ingredient rice: ・・・・ 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio ... Koji rice: 50%, Kake rice: 60
Sake meter degree・・・+7.0 (very dry)
Acidity: ・・・・・1.7
Amino acidity: 1.0
Yeast used・・・Association No.9 type
Alcohol content・・・18度以上19度未満
From Ayagiku Brewery in Kagawa Prefecture...
Ayagiku Special Junmai (Hiyoroshi/Akiagari)
300ml, 720ml...The label and name are different, but the contents are the same.
The special junmai sake is cold brewed using 100% Kagawa rice "Oceto", heat sterilized only once in early spring, and matured slowly over the summer!
It has a mild aroma and a smooth mouthfeel, with a cohesive flavor of rice and a harmonious balance of acidity, making it the perfect sake for a meal.
It can be enjoyed at various temperatures, cold, room temperature, or lukewarm!
At this time of year, when hiyaoroshi (cold sake) is just starting to appear, it is mellow, but still has some freshness left in it.
It can be served chilled for a refreshing taste or lukewarm for a zingy taste.
After one month, two months, and so on, you can enjoy a different taste when it has matured further and the umami flavor has been added.
It can be matched with a wide range of dishes, from seasonal fish sashimi, salt-baked fish, simmered fish, and other dishes with a rich flavor, such as fried mushrooms with butter, eggplant dengaku, etc.
Rice used: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 60
Sake degree ... +2.0 (slightly dry)
Acidity: ・・・・・1.9
Alcohol content・・・15 degrees
From Kawatsuru Shuzo in Kagawa Prefecture...
KAWATSURU Olive Light Junmai Ginjyo Nama Genjozo
This limited-edition pure rice ginjo-nama sake is brewed using Sanuki olive yeast (KO18) from olives on Shodoshima Island and white koji, which is mainly used for shochu, in the traditional "mizu-hashirokomi" brewing method established in the Muromachi period (1333-1573)!
Sanuki olive yeast", "white koji", "mizu-hashime"...these are all key words, but they all have one thing in common: acidity!
The resulting sake also has a very characteristic taste, with the acidity playing a leading role. The three types of acidity overlap in perfect balance, creating a taste with a mysterious depth and breadth.
The rice flavor is gently full, and the alcohol content is kept low despite being a draft sake, so it is very easy to drink.
The fresh, sweet and sour taste with a sense of transparency is perfect for the current season, and it goes well with a glass of wine with a crisp chill.
Ingredient rice: ・・・・ 100% Sanuki Iyomai produced in Kagawa Prefecture
Polishing ratio: 50%.
Yeast used: Sanuki olive yeast (KO18)
Sake meter degree: -26 (very sweet)
Acidity: ・・・・・4.8
Alcohol content・・・11度
From Yagi Sake Brewing Company, Ehime Prefecture...
Yamatan Masamune Junmai Daiginjyo Unfiltered Nama Sake (MOON★LIGHT)
This is a new generation sake, created under the concept of "sake that goes well with a glass of wine" by reviewing the sake brewing process from scratch and combining the traditions cultivated up to now with new techniques and sensibilities, aiming to create a sake that goes well with a wide variety of foods, regardless of whether they are Japanese or Western!
This is an unfiltered, unpasteurized Junmai Daiginjo brewed with up to 50% polished Matsuyama Mitsui sake produced in Ehime Prefecture!
Gorgeous sweet aroma reminiscent of tropical fruits.
Smooth on the palate, with a rich sweetness and umami that softly fills the mouth!
The juicy acidity and the volume of the raw sake give it a rich, mellow taste with a lingering aftertaste...and the slight bitterness gives it a nice finish.
It can be served with Japanese food, of course, but it can also be served with French or Italian food with a sense of white wine, if it is chilled.
It is a Junmai Daiginjo spec, but the price is also very reasonable.
Ingredient rice: ・・・・ 100% Matsuyama Mitsui from Ehime Prefecture
Polishing ratio - 50%.
Sake degree -2.0 (slightly sweet)
Acidity: ・・・・・1.5
Yeast used・・・House yeast
Alcohol content・・・16度
From Kochi Prefecture, Kameizumi Shuzo...
Kameizumi Junmai Daiginjo Genshu (CEL-24)
Junmai Daiginjo-genshu brewed with 50% polished Hachitan-Nishiki produced in Hiroshima Prefecture and using CEL-24, a yeast developed in Kochi Prefecture, which is also used in the sake's name!
It has a fruity aroma reminiscent of pineapple and apples, with a hint of sweet and sourness, and is reminiscent of a sweet white wine with a strong acidity.
Although it is a fire-aged sake, it is heated to 60℃ at once and cooled down to 10℃ in only one second by a high-performance heat sterilization equipment, which minimizes damage to the sake quality and maintains the "fresh and fruity" quality as good as that of unpasteurized sake (o^^o).
The taste is very sweet, but the perfect balance of sweetness and sourness, low alcohol content for a pure sake, and a nice aftertaste that does not run out of sweetness make it easy to drink.
It is recommended to chill it well.
Rice used: ・・・・ Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio・・・50
Alcohol content・・・14度
Sake meter degree・・・・・(Great sweetness)
Yeast used・・・Kochi yeast CEL-24
From Kochi Prefecture [Kameizumi Shuzo]...
Kameizumi Junmai Daiginjo BIRYUSEN
A small production Junmai Daiginjo-shu named by the brewer as a sake produced from "a beautiful, clear azure dragon spring"!
It is brewed slowly at low temperature using #Matsuyama Mitsui rice polished to 50% and Kochi yeast AC-91, which is rare for #Kameizumi, and brewed with spring water from the Niyodo River system!
The aroma is fruity without being too loud, and the mouthfeel is gentle and full.
The aroma is fruity without being too flashy, and the mouthfeel is gentle and full. The rich rice flavor and ripe fruit-like sweetness fill the mouth at first, and then become dry in the latter half of the bottle, balanced by a firm acidity and pleasant bitterness!
The second half of the bottle is dry. Like a clear spring, there is no cloying taste, and the aftertaste is clean and crisp.
Because it is not too flamboyant, it is also an excellent food wine, and goes well with seafood dishes, both Japanese and Western.
This is an amazing bottle of Junmai Daiginjo of this class at this price ⁉︎
Ingredient rice: ・・・・ 100% Matsuyama-Mitsui
Polishing ratio・・・50
Alcohol content・・・16
Yeast used・・・Kochi yeast AC-91
