Timeline
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
Y.TokushigeIt is juicy and tart, with a bitter taste. It has a gaseous taste and a clean, crisp, refreshing mouthfeel.
By itself, the acidity and bitterness left a lingering taste in the mouth that bothered me, but with a side dish (kinpira), I didn't mind so much, and it was easy to enjoy.
Sake rice: Koji rice: Sake Musashi, Kake rice: Aya no Kizuna
Rice polishing ratio: 65%.
Alcohol content: 16%.
Sake meter reading: ±0
Acidity → 1.9
Yeast → Association Yeast No. 701 ＠水橋Igarashi Junmai Ginjo Unfiltered Nama-shu Direct Kumi 720ml
Rice type : Koji rice/Gin-Ginga Kake rice/Kitashizuku
Rice Polishing Ratio：55
Alcohol percentage: 16
After reading Hiraccio's review, I came here looking for Kame no Umi, which was the 1st anniversary of the renewal of Komiya Sake Shop, but it was already gone 😭.
Well, I got myself together and observed the store.
I bought a bottle and opened it in my room.
The aroma was fruity! It has a sweet and sour taste, a gassy feeling, and a delicious flavor!
Sweet and sour, gassy and delicious 😋. のちをGood morning, Mr. Mizuhashi. Sorry to hear about Izumo. It can't be helped in congratulations and condolences. I am happy when my local sake is praised. Please patronize us😊. ＠水橋Good morning, Nochi-san 🌞.
Igarashi is delicious 😋 inputted 😋.
Of course I'd like to try a variety of drinks: ☺️ ヒラッチョGood evening, @Mizuhashi😊.
I see you explored the Komiya Sake Shop👍.
I see that the turtle sea one was sold out,...,
I like Igarashi, too, but I have never had this kind, and I hope to get it soon. ＠水橋Hiraccio, good morning 🌞.
Yes, it was sold out 😭 there was an empty bottle on the corner counter as a display.
Igarashi is delicious. I became a fan at once ^ ^ Countryman810The mouthfeel is very refreshing. The aroma is mild, giving the impression of drinking delicious spring water, but the smooth flavor spreads in the mouth afterwards. It is a little expensive, but it is highly recommended.
Countryman810It is a refreshing nigori sake with a strong acidity. It is easy to drink with a slight effervescence and seems to be good as an aperitif. Y.TokushigeMy personal favorite sake to warm up! Although it is a sake with a traditional sake yeast yeast yeast, it is not too thick and has a good rice flavor, but it is a daiginjo, so it is very refreshing! The taste is calm and reassuring!
Sake rice: 100% Omachi
Rice polishing ratio→50
Alcohol content→16
Sake degree→±0
Acidity→1.5 Y.TokushigeFirst, room temperature -> first impression is like Shaoxing wine. It is sweet with caramel-like bitterness and astringency, but it is not as thick as expected and the acidity, bitterness, and astringency are surprisingly gentle. It is not as strong as expected, and the acidity, bitterness, and astringency are also surprisingly gentle.
Warmed up (50°C): Sweetness and umami are well developed.
Warmed up (60℃→50℃): The sweetness and umami are good, but it also has a feeling like Shaoxing sake when drunk at room temperature. Good taste.
Sake rice→Gunma rice
Rice polishing ratio→90
Alcohol content→15
Yeast used→Yeast additive free
Koji used → Yellow Koji for Shochu
Sake degree → -2
Acidity → 2.6 RecommendedContentsSectionView.title
