Dassai純米大吟醸 45 にごりスパークリング
SakenowaRecord your sake experiences and discover your favorites
Timeline
酔生夢死
Slight alcohol aroma
Flat mouthfeel
Gentle sweetness typical of Kabishin ⭕️
Moderate umami
Kirei (sharpness) and spiciness typical of Aru Ten: ⭕️
Of course, the price is also 👍.
The importance of this kind of sake
I've been thinking about it a lot lately 🍶.
I hear it's also good lukewarm... I'm curious 🤤.
Alcohol content 15.0-15.9
Sake degree -3.5
Acidity 1.3
Amino acidity 0.9
Rice used: Akebono
Polishing ratio (Kake rice, Koji rice) 58%, 58
Yeast Kyokai No. 701
Japanese>English
酔生夢死
Slight grape aroma, a little rummy.
Piquant mouthfeel: ⭕️
Sudden spread of sweetness
Elegant sweetness typical of Yamadanishiki: ❗️
Pleasant acidity and a touch of astringency soon appear
and the taste is integrated. ⭕️
The lingering taste is well-balanced.
As the temperature rises, the aroma is like a white gem.
The sweetness settles down and the acidity becomes clear.
Rice： Yamadanishiki (produced in Miki Bessho, Miki City, Hyogo Prefecture)
Rice polishing ratio: 60
Yeast: KAZE2
Alcohol content: 17%.
Sake Degree: +2
Acidity: 1.5
Availability: November -
Japanese>English
酔生夢死
Color is a light purple 🟣.
Aroma is softly yogurt, pear, GF
Pithy mouthfeel
Fresh and moderate acidity
Sweetness and a characteristic red wine-like astringency
characteristic red wine-like astringency
is very pleasant ⭕️
The lightness of the aftertaste is also typical of Shinsei👍.
Special process: low-pasteurized sake
Alcohol content: 12 degrees Celsius (undiluted)
Content: 7201
Item : Japanese sake (Junmai-shu)
Ingredients : rice (produced in Akita), rice malt (produced in Akita)
Sake Rice: 58% Akita Sake Komachi (harvested in 2023 and produced in the Uyo district of Akita City)
Okunomurasaki 42% used (harvested in 2023, from the Unyo district of Akita City) ⭕️ ancient rice, purple-black rice → anthocyanins (polyphenols) inhibit deterioration
Rice polishing ratio: 98
Pesticides: No pesticides used during the growing season
Yeast used: No additives
Fermentation vessel: Wooden vats (No.1 and No.2)
Bottle used: Rokka-zuke long cylindrical sake bottle
Japanese>English
Hakkaisanスパークリング
Kubotaスパークリング
Mutsuhassenブルーラベル 夏吟醸
酔生夢死
Slightly fruity aroma
From the soft mouthfeel
Discreet sweetness and acidity
and elegant umami.
Pleasantly persistent: ⭕️
Personally, I love this and the Honjozo ‼️
Rice: Ginpu
Rice polishing ratio: 60
Alcohol content: 16%.
Winner of the Grand Prix, the highest award in the Hokkaido Rice-based Sake Award 2022, a sake competition sponsored by the Hokkaido Prefectural Government.
Japanese>English
酔生夢死
Rice used: Hida Homare
Rice polishing ratio 55
Alcohol content 16
Sake meter degree +6
Acidity 1.3
I've been so busy lately that it's been a while since I've had a chance to relax and drink sake. ❗️Fruity and fresh, but with the sharpness of an arugula. ⭕️It's sake after all. ‼️
Japanese>English
酔生夢死
Rice type: Koji: Hanafukiyuki Kake: Masugura ■Polishing ratio: Koji: 55% Kake: 60% ■Alcohol level: 13% ■Sake alcohol level: -22.0 ■Acidity: 2.8
Is it getting closer and closer to white wine?
The sweetness derived from koji is ⭕️
Japanese>English
酔生夢死
Fresh citrusy aroma.
Firmly sweet and sour from the palate⭕️
Just like a citrus fruit❗️
There is even a hint of astringency from the peel.
The lingering finish is fresh, light and elegant. ⭕️
I don't know what the definition of "bespoke" is.
I'd be curious if there was one, I love the sound of it.
From R4BY, the Maruhi series uses multi-acidic yeast No. 77. The next generation of sake brewing developed by Akita Prefecture.
The rice is all made from "Hyakuden," a next-generation sake brewing rice developed by Akita Prefecture. The normal Marufei is 60% polished rice, but this Batsurai is 50% polished rice.
Polishing ratio
50
Alcohol content
14 degrees Celsius
Sake degree
-15%.
Acidity
3.4
Japanese>English
酔生夢死
Subdued citrus aroma
Light mouthfeel to lovely acidity ⭕️
Almost no sweetness.
Slightly bitter aftertaste.
Low alcohol but not thin ❗️
The acidity is clear, especially when gulped down in the mouth.
The acidity is clearly perceptible, especially when swallowed in a gulp.
Well balanced. ⭕️
After looking at the formula, it has a slight strawberry aroma in the aftertaste.
Slight strawberry aroma in the aftertaste: ❗️
Rice source: Yamadanishiki (Hyogo Prefecture)
Rice polishing ratio 60
Alcohol 14%.
Sake degree +3
Acidity 2.0
Amino acidity 0.9
A blend of two types of yeast: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic aroma of strawberries and melons.
A higher than usual percentage of brewing water is added for low-alcohol fermentation of the unrefined sake.
Japanese>English
Kihoturu気稟(きひん)
酔生夢死
Various aromas spread elegantly. ❗️
Grapefruit, white grape, banana
A true fruit punch: ⭕️
From the firm mouthfeel
Citrus acidity brings it all together. ⭕️
Banana-like sweetness in the aftertaste.
Slightly spicy and a hint of spicy aroma.
Yamadanishiki 85 polished out of standard is very expressive. ⭕️
Kiinashi" means a natural disposition.
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake degree: + 3
Acidity: 1.7
Rice used: Non-standard Yamadanishiki grown by contract farmers
Rice polishing ratio: 50/85
Japanese>English
酔生夢死
Refreshing citrus aroma
From the moist mouthfeel
First, gentle sweetness ⭕️
The firm acidity makes your tongue feel tight⭕️
Good balance of sweet and sour: ‼️
Some spiciness in the aftertaste.
The "Wakakura 2023 White Koji Brewing", which was well received last year as the 7th year of Wakakura, is now back on the market. Incidentally, what improvements have been made since last year: ......💡
(1) The strength (balance) of acidity has been reviewed to make it easier to drink!
(2) "Four-step brewing" was added to compensate for the sweetness in the sourness.
(3) Use of "Namemoto No. 6 yeast" for a mild and clear aroma.
(4) Finished as "fresh stored sake" without using filtering materials so as not to spoil the flavor.
In addition, this year, a new "Nama-shu (720ml, 1800ml)" that was not available last year will be on sale. Since the quantity of this sake is very small, it will be sold only at direct sales outlets and some liquor stores in the city.
Rice used: Hokkaido rice, KITASHIZUKU 60% polished rice
Sake degree / ±0 Alcohol / 14
Japanese>English
酔生夢死
Slight green apple aroma: ⭕️
Luxurious sweetness that spreads across the tongue
Luxurious sweetness that spreads across the tongue
and spreads throughout the palate.
Aroma of ripe apples, a true daiginjo.
The acidity is modest.
The astringency and bitterness round out the lingering taste. ⭕️
It's been a while since I've encountered a royal Daiginjo: ‼️
As time goes by, pineapple appears in the aroma. ‼️
This is a special sake brewed to be entered in the National New Sake Competition. It was brewed with a completely different sake quality design than the brewery's concept of "the ultimate food sake.
Rice polishing ratio 40
Sake degree -1
Acidity 1.2
Amino Acidity 1.2
Alcohol content 16
Rice used: "Yamadanishiki", a top grade rice produced in Shakashita-Kume, Hyogo Prefecture, etc.
Yeast: Miyagi B yeast
Japanese>English
酔生夢死
Fresh apricot fruit aroma: ⭕️
Moist mouthfeel
Gently spreading sweetness and
Pleasant acidity⭕️
Very light and fresh on the finish. ❗️
Catchy design and sake name: ❗️
The earliest Shiboritate in Japan? (because the brewing year changes on July 1)".
The yeast used is the Tokyo University of Agriculture rose yeast PM-1, aka "Princess Michiko yeast," extracted from a rose associated with Her Imperial Highness Empress Michiko.
All brewers wear aloha shirts during the brewing process.
Alcohol content: 15%.
Variety used: Akihikari (100% grown in Okayama Prefecture)
Rice polishing ratio 58
Sake degree -10
Acidity --- 0.01
Japanese>English
酔生夢死
Fresh spicy aroma of Awamori
Gentle mouthfeel
Citrus acidity astringent ⭕️
Cherry sweetness, fruitiness
Cute, light, summery bottle: ❗️
Second brand "Goshiki Saiun
Ashiri's base is "COCOROMI" which was a popular summer limited edition sake. White malted rice is used.
Ashiri" means "new" in Ainu language.
Alcohol content
14 degrees Celsius
Rice used
Hokkaido Ginpu rice
Rice polishing ratio
60% (with a minimum of 60% polished rice)
Japanese>English
酔生夢死
Awamori-like fresh aroma
From the moist mouthfeel
Sharp citrus acidity at the core ⭕️
Moderate sweetness
Creaminess of shiratama
Citrus astringency
Very delicate and light composition ⭕️
Rice used: Comet
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: ---
Acidity: ---
Japanese>English
酔生夢死
Slight blue banana aroma, greenish ⭕️
Flat mouthfeel
Moderate sweetness.
Firm acidity
Lingering bitterness is also thick, moderately astringent and pungent ⭕️
More elegant than a regular bar.
And yet a definite food wine: ⭕️
Alcohol content: 16%.
Sake degree: +13
Acidity: 1.6
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Yeast: 901
Japanese>English