Timeline
Y.TokushigeMelon-like standing aroma and hints of incense. A calm and fresh umami. Refreshingly spicy.
Sharp when served cold. When heated, it becomes mellow and gentle.
Good as a food sake. It goes well with today's snack, potato salad.
Sake rice→100% Matsuyama Mitsui produced in Aichi Prefecture
Rice polishing ratio→60
Alcohol content→16%.
Sake degree→+5.0
Acidity → 1.3
Yeast → Home cultivated yeast Y.TokushigeGood balance of sharp flavor, bitterness, acidity, and sweetness! Muscat flavor.
It is good on its own, but the bitterness and acidity are also good, so it is not bad as a food sake.
Sake rice→100% So no Mai produced in Chiba Prefecture
Rice polishing ratio→60
Alcohol content→15%. 
ヒラッチョThe main dish for dinner was a Shonai-style (pork and miso) sweet potato stew, and sake was nigori sake from Sakata's Hatsuson.
This nigori sake is only available at Komiya Sake Shop in Japan.
The brewery has been in business with Hatsuson for more than 40 years.
Slightly sweet with lactic acidity. It has a fizzy taste.
You will finish 500ml in no time.
Kassai
Toyoshoryu was promoted to yokozuna today.
Terunofuji also did his best. まるわGood evening, Mr. Hiraccio.
First grandchildren are good for imoni. I've only had imoni with soy sauce flavor at a pub in front of Yamagata Station, and I'm curious about the Shonai-style miso flavor. It looks like it would go well with muddled rice. まるわI see that Toyoshoryu is the nephew of Asashoryu.
I have been away from sumo for a while now, but I was surprised to see that he looks just like him. I hope he will become a strong and attractive yokozuna like Asashoryu. ヒラッチョGood evening, Maruwa 😊.
I'm sure you'll have your first grandchild in sweet potato stew.
It's quite a change of taste from the soy sauce & beef of inland Yamagata Prefecture, but both are great 👍.
They are each delicious👍 ヒラッチョToyoshoryu is the nephew of Asashoryu.
After all, they look alike, don't they?
I once went to see Asashoryu at the Kokugikan when he was the current yokozuna and invincible,
I was amazed at how fast he was. ‼️ Sake My LifeToyama Oyamanishiki
The aroma is gorgeously fruity, with a ripe fruitiness.
The mouthfeel is "fruity, but dry, betraying a fruity taste.
The taste is not what one would expect from the aroma, but very refreshing. Y.TokushigeThere is a hint of rice sweetness in the sharp mineral flavor, and the gentle acidity and bitterness also refresh the aftertaste.
The subtle sweetness and mineral accents in the clean quality of the sake are pleasant and delicious.
Sake rice → 100% Yamadanishiki produced in Chiba Prefecture
Rice polishing ratio→60
Alcohol content→15%. Y.TokushigeThe young lady at the store recommended this one to me.
A juicy, dark, sweet flavor like grapefruit hits you. This is followed by a light acidity, leaving a sweet, juicy flavor and aroma in the mouth, but with a clean finish.
While fruity and gorgeous, it is a good, clean and smooth sake that you will never get tired of drinking.
Sake rice: 100% Yumesansui produced in Aichi Prefecture
Rice polishing ratio→60
Alcohol content→14
Brewing water→"Kansui" super soft water Y.TokushigeI didn't hesitate to buy it again this year after last year!
Fresh, juicy and good again this year! Sharp flavor with sweetness and minerality. It has a sharp taste with sweetness and minerality!
Sake rice: 100% Tokushima Prefecture-grown Kenaiyama
Polishing ratio→50
Alcohol content→15 Y.TokushigeThe aroma is subtle, but the flavor is rich and gorgeous.
It is full-bodied, with a good balance of acidity, sweetness, umami, bitterness, and many other flavors. It has a sharp and complex flavor, and I would like to buy it again and recommend it to others.
Sake rice → Koji rice: Miyamanishiki, Sake mother: Hiyori, Kake rice: Aikoku (all grown in-house)
Polishing ratio→35%.
Alcohol content→15 Y.TokushigeThe palate is full of rich umami, but the waves quickly dissipate as the wine is swallowed, leaving a refreshing aftertaste. The gentle acidity is also good. It is delicious.
Sake rice: Ibaraki Prefecture
Rice polishing ratio→65
Alcohol content→14
Yeast→Ogawa yeast Y.TokushigeThere is not much standing aroma. It is clean with a gentle flavor of rice and fruity acidity.
It has a strong acidity when drunk by itself, but with a meal, it becomes a good wine.
It is easier to drink at a slightly higher temperature than at a cooler temperature because the acidity is less pronounced!
Sake rice: 100% Yamadanishiki
Polishing ratio→50
Alcohol content→ 16 degrees Celsius Y.TokushigeIt has an apple aroma and a full-bodied sweetness and umami flavor on the palate.
Sake rice→100% Hitogochiki produced in Shinshu
Rice polishing ratio→60
Alcohol content→16
Sake degree→±0
Acidity→1.2 もよもよI received a bottle of raw sake from Ago Ariki. It is a sake that is hard to find around here, and I happened to discover it when I was in Saitama. I have a rule that sake with fashionable labels is good sake, so I had high expectations for this sake.
The label also said "mango and citrus," and when I drank it, I found it to be a refreshing sake. It has sweetness, but more than that, it has a minty and citrus-like freshness! It also feels fruity.
This is a very good sake to know. It might go well with refreshing steamed vegetables. もよもよI happened to find Miyakanbai, which was hard to find in my neighborhood. At the liquor store, it was drummed up for its high quality and cosmetics. I was curious about this sake.
As for the taste, it has a stable sweetness and sourness. This sourness is somehow strawberry-like. The feeling of not being too sweet goes well with meals. There is no bitterness, so it is easy for anyone to drink.
Fresh cheese, for example, goes very well with it. It also goes well with steamed vegetables. This is a good sake that lives up to its reputation. Y.TokushigeSourness spreads in a sous vide, clean and watery, with an aroma that passes through the nose and leaves a light bitter astringent taste. It has a delicious dry mouthfeel that is not too spicy. It is a good example of Shinomine's unique flavor!
Sake rice→100% Setomachi Omachi from Akaban area
Rice polishing ratio→60
Alcohol content→15 degrees Celsius
Yeast → No.9 yeast Y.TokushigeCrisp and refreshing. Melon-like sweetness and greenness. The rice flavor and acidity are also good. The balance is gentle and does not interfere with meals.
Sake rice: 100% Saitama Prefecture sake Musashi
Rice polishing ratio→60
Alcohol content: 16%. Y.TokushigeIt has a dark umami taste that feels like a pure sake, and a sweetness that for a moment seems heavy. However, it is not too thick or heavy and leaves a moderate aftertaste!
I drank it at home, but it would be great to drink it while viewing cherry blossoms in a cute 100ml sakura 🌸 cup!
Sake rice: 100% Yamadanishiki
Polishing ratio→50
Alcohol content→14.5 Y.TokushigeThe aroma is faint. The umami is firm but gentle and round. It has a full-bodied sweetness. The astringency and acidity are gently felt later on, giving it a deep flavor.
The freshness of the freshness can be felt and the umami is firm but not too light and not too heavy!
It is also delicious on its own, and can be served with a wide range of snacks, from sweet egg omelet to thick sweet-and-sour meatballs!
Sake rice→Gohyakumangoku produced in Ibaraki Prefecture
Rice polishing ratio→60
Alcohol content→15
Acidity→1.2 Y.TokushigeThis is the next breakthrough sake that is currently in the spotlight (as mentioned by the sake general on YouTube)!
Fresh and juicy but not too fruity, with a strong alcohol taste. It is fresh and juicy, but not too fruity, and the alcohol is strong. It has a slight bitterness and astringency, and a gentle, crisp sweetness that lingers on the palate.
Good on its own or with a meal in a well-balanced way! Very good!
Sake rice: 100% Hitanishiki from Ibaraki Prefecture
Polishing ratio→50
Alcohol content→15%.
Yeast → Ogawa yeast (No. 10) Y.TokushigeIt was getting cold, so I chose an orthodox junmai sake that would be delicious when heated!
It has a gentle, mellow mouthfeel and the flavor of rice can be enjoyed.
It has a gentle, mellow mouthfeel with a delicious rice flavor. I would recommend lukewarm for a mid-meal drink, or hiya for a stand-alone sake. A four-pack of this sake is priced at just over 1,400 yen, so it's a good value.
Sake rice→domestic rice
Rice polishing ratio→60
Alcohol content→15.5
Sake degree→+3
Acidity → 1.8 Y.TokushigeJuicy freshness with a hint of sweetness. The umami bitterness also spreads faintly in the aftertaste. It has a clear and refreshing taste.
Chiyo Shuzo has no disappointments so far!
Sake rice: 100% Yamadanishiki produced in Nara Prefecture
Polishing ratio→60
Alcohol content→15
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