かいくんぱぱ
At an acquaintance's house
First selected because of its humorous name and label design.
It was very tasty with a rich fruity flavor reminiscent of "Hanahayo".
It was a good sake that made me want to try a different lineup.
Japanese>English
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Gangi純米吟醸無濾過生原酒 ノ弐
tatsusoto
⭐️⭐️⭐️⭐️⭐️
◾️Origin:Tochigi
◾️Alcohol Content:17
◾️Rice used:Yamadanishiki
◾️Polishing ratio:50
◾️Specific name:Junmai Ginjo-shu
◾️Ingredients:Rice, Rice malt
KOMIKOMIYA SAKE STORE
Japanese>English
Y.Tokushige
My kind of beautiful sake.
The sake is made with water in mind, using soft well water, which is different from the mineral brewing water usually used by Matsunozashi.
Moderately mild acidity and sweetness. It is a clean watery sake with low alcohol content, but it also has a bit of lactic acidity, umami, and astringency, making it a refreshing yet well-flavored sake.
It is delicious!
It is good with sashimi, etc!
Sake rice → Domestic rice
Rice polishing ratio→55
Alcohol content→13 degrees Celsius
Water used for brewing→Oka Chisui Sen Kogyo well water
Japanese>English
Y.Tokushige
Sharp taste. Sourness, umami, and astringency come through. It is described as "a sake with a rounded taste that has lost some of its sharpness after the fall," but for me, it has a bit of sharpness to it.
However, as a food sake, it is good as it resets the inside of the mouth while the umami flavor remains in the mouth!
It is a good sake for the fall season when one has a good appetite.
Sake rice: 100% Yamadanishiki
Rice polishing ratio→77
Alcohol content: 16%.
Japanese>English
Y.Tokushige
Yum! It is delicious, inexpensive, and wonderful, even if it is an extravaganza!
The aroma is subtle, with a hint of standing and lingering aroma. The mouthfeel is sharp, fresh, and light even when heated. Beautiful acidity and umami. It has a nice sharpness.
It is treated as an ordinary sake because it is made from rice outside the standard range, but it is a delicious junmai sake made with Yamadanishiki produced by a contract farmer in Hirado!
Sake rice→100% Yamadanishiki produced in Hirado
Alcohol content→14%.
Japanese>English
Y.Tokushige
Dark, full banana-like flavor and sweetness.
It is very tasty!
Sake rice→100% Omachi produced in Okayama Prefecture
Rice polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
I bought it because it was made with out-of-grade rice and was cheaper than Daigin class sake!
Bingo! It is delicious!
Beautiful sake with soft sweetness and acidity. Fruity aroma with a hint of sweetness. The aftertaste is sharp and short. It is easy to drink. It can be enjoyed on its own or with a meal.
Sake rice→Tochigi Prefecture sake brewing rice
Polishing ratio→50
Alcohol content→16
Sake degree→+1.5
Acidity → 1.7
Yeast → Association 1801, Akari Ogawa yeast
Japanese>English
Y.Tokushige
This is the most famous summer sake! This is a famous sake, but this was my first try!
I heard that it is standard to drink it on the rocks. I wondered if it was too strong! It has a strong but not heavy flavor and a soft sweetness!
The ice cools it down and the melted ice makes it even easier to drink!
This is certainly something I would like to make a regular summer drink!
Sake rice→Nihonbare produced in Shiga Prefecture
Rice polishing ratio→60
Alcohol content: 17 to 18 degrees Celsius
Japanese>English
Y.Tokushige
It is fresh, juicy, and refreshing with a lot of acidity typical of summer sake! It has a strong umami flavor with a hint of astringency!
It is also good on its own. It goes well with anything as a food sake, but it went well with slightly bitter shishamo fish!
Sake rice→Yumachi-grown in Okayama Prefecture
Rice polishing ratio→60
Alcohol content→15
Japanese>English
かいくんぱぱ
720 about 2000 yen
Purchased because I saw a review that it was fruity, muscat and melon.
The gasiness was weak and the fruity taste was not as I expected.
It was not the flavor I imagined.
However, there is no cloying taste and the sweetness and heaviness of sake can be felt moderately, so it is not peculiar.
Japanese>English
Y.Tokushige
Soft and fruity, perhaps because it is fire-aged
Mild sweetness and mild flavor
Well-balanced, full-bodied and delicious!
Sake rice→100% Omachi produced in Okayama Prefecture
Polishing ratio→50
Alcohol content→15%.
Japanese>English
Y.Tokushige
Fresh citrus flavors and acidity even when fire-aged!
Beautifully clear and tasty! A modern light good one!
The label is also beautiful and stylish!
Sake rice→100% Yamadanishiki
Alcohol content: 14 degrees Celsius
Japanese>English
Y.Tokushige
Aromatic, juicy, and sweet! The sweetness is gently spreading to the palate, with a slightly dry aftertaste! It's delicious!
Sake rice→Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio→60
Alcohol content: 16%.
Japanese>English
Y.Tokushige
The aroma is discreet. Fresh and fruity. The freshness, acidity, and astringency make it a refreshingly good wine!
Sake rice: Yamadanishiki produced in Kushira
Polishing ratio: 66
Alcohol content: 16
Japanese>English
Y.Tokushige
Melon-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
Japanese>English
Y.Tokushige
Good 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%.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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👍
Japanese>English
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. ‼️
Japanese>English
Sake My Life
Toyama 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.
Japanese>English
Y.Tokushige
There 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%.
Japanese>English
Y.Tokushige
The 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
Japanese>English