Timeline
FSBFinally, I made my Kaze no Mori debut.
The website stated that it tastes twice after opening, so I drank it immediately after opening, 5 days later, and 10 days later.
This junmai sake is brewed from Nara Prefecture's rare rice, Rohafu, in the Daigin standard.
In a word, it is sweet and tasty with a lot of pizzazz right after opening the bottle.
The gaseous sensation was unmistakable.
Even after 5 days, the gaseous sensation remained the same, which usually freaks me out.
When I poured it 10 days after opening the bottle, the gaseous feeling was almost gone and it became slightly sweet and juicy.
Strangely enough, both immediately after opening the bottle and 10 days later, the aroma and taste of this sake are completely different between the first and second cups.
When the first glass is poured, the aroma is complex in a raw material sense, and the taste is full of the complexity of the rice and the minerality of the ultra-hard water. The aroma alone is so complex that it could easily be mistaken for a sake made from a traditional sake yeast yeast.
The acidity and bitterness contained in the complexity give a three-dimensionality to the flavor and make it juicy.
This is a bottle of sake that makes you wonder if it is possible to design the flavor that the drinker feels to this extent. Gassan芳醇辛口純米 しぼりたて無濾過生酒純米生酒無濾過 FSBPurchased at Watago Sake Shop in Konan-ku, Tokyo.
It was recommended to me when I told them I like mellow dry sake.
The first saké has a deep aroma of rice, a pungent taste of alcohol, and a tangy, chili-like sensation on the tongue, which is literally a dry impression, capped off by the acidity.
The second glass, however, is a completely different story, with a slight effervescence that rises as soon as it is poured into the glass.
The top aroma is sweet, like muscat. In the mouth, it tastes like a combination of melon and cream. The taste is noble for a dry wine. However, the pungency of the alcohol drowns it out, and it finishes crisply.
Although there is some bitterness in the mouthfeel and a slight aftertaste, it is surprising to find such a refreshing taste at a rice polishing ratio of 70%.
The difference in taste, aroma, and effervescence between the first and second sips is probably due to the fact that this is a new sake. Sake My LifeThe aroma is restrained and slightly alcoholic, similar to the previous Kankoubai.
The taste is "creamy yet sharp.
This bottle has a certain sweetness, but the sharpness is what you want to focus on. I wonder if the light nigori should have been drunk earlier after buying it, or if it started to have a slight alcohol taste? I have the impression that this is connected to the sharpness.
It is a bottle that does not lose even with oily food.
Please try it. 
FSBPurchased at Watago Sake Shop in Konan-ku.
I was planning to drink it when the timing was right, but then I happened to see a video of Toichi Takahashi on YouTube and was shocked to see that he makes sake without oar.
I had to try it as soon as possible! So I opened the bottle.
The initial aroma was something I had never experienced before, perhaps because of the autochthonous yeast. It was the first time I had ever felt mellowness or complexity in the aroma.
Contrary to my imagination, it was sweet and easy to drink. The umami of Yamadanishiki and Akita Sakekomachi can be felt well. Sake brewed with Akita Sake Komachi has a core sweetness. I think this sweetness of Akita Sake Komachi is very cute and lovely.
The first sip has a bitterness in the aftertaste, perhaps due to the new sake, but it disappears after the second sip.
The mellow flavor is quickly cleared up by a light, spicy alcohol taste that is refreshing.
This is a terrific sake.
The balance between the sake's deliciousness and drinkability is so exquisite that you can't help but drink it without hesitation.
Yet, it is a sake that lets you taste the rice flavor.
Sake is the art of rice and water," said Toichi Takahashi, the master brewer.
I was struck by this.
Akita sake is a thing to be feared. Sake My LifeThe aroma is mildly fruity. Apple-like.
The taste is "soft sweet and delicious.
The sweetness is moderately assertive, but it does not stand out badly. It is a sweet-tasting sake with a strong umami. There is almost no bitterness of the raw barley type, and the acidity is not that strong. The umami is still present, so the triangle of sweet, sour, and bitter is very beautifully formed.
In general, this sake has a high level of quality. It is indeed a sweet, acidic, and fruity strain, but it is beautifully integrated and delicious.
Please try it. Sake My LifeI've had this many times, so I'm reviewing the second day of opening the bottle.
The aroma is muted while the acidity is soft and creamy.
The taste is slightly effervescent, fruity, and sweet.
The sweetness and fruity are natural, but there is no raw bitterness, and it is easy to drink.
The sharpness is also pleasant. The lingering aftertaste is just right, and it leaves you wanting more. However, it still has the potential to be enjoyed on its own.
To be honest, it is not elegant, but I think you will be able to taste its umami a little more after a few more days.
Today, I served it with samgyeopsal.
Please try it. Sake My LifeThe aroma is soothing and fruity, with a hint of lactic acidity.
The taste is also very sweet and fruity. There is a slight fizziness that can be felt on the lips and tip of the tongue, and fresh citrus fruits such as lychee and orange. The last taste is slightly bitter with a gentle lingering sensation. The taste is right in the middle of the capsule family.
As a side note, the other day on Doi Shoten's insta-live, he was asked "What will be the next trend after sweet and sour fruity beverages? Mr. Doi responded, "I think the new Niigata Tanrei style that Tenryohai-san is aiming for is coming, and I hope it will be exposed to the light of day in the future. This trend, which is literally narcotic in flavor, will be the moment when sake itself is brought into the limelight, and when the taste standard for sake is established by people around the world.
We hope you will try it. Sake My LifeThe aroma is piercingly gorgeous, with a so-called cemedine-like aroma and a peculiar odor derived from it? I have also felt a similar aroma in 寫楽. I have also felt a similar aroma to that of 寫aku.
The taste has a slight bubbly sensation derived from nama and a refreshing sweetness. The bitterness and acidity are moderately suppressed for a nama-shu, but the robust roughness is very drinkable. However, the overall impression is of a rounded and gentle nama-shu.
Since we are in Hiroshima, we served it with raw oysters today.
Please try it. 
Sake My LifeI asked the waiter if he had any soft-water brewed sake and was introduced to this bottle. I wanted to study soft-water brewed sake because a friend of mine had joined a brewery that brews sake with the softest water in Japan.
The aroma is fruity and sweet. The nose is fruity and sweet, with some lactic acidity.
I was surprised at the lack of stickiness from the first sip to swallowing. The alcohol is also felt to a certain extent, which is typical of standard sake. The taste is "soft and fruity. The delicate balance between the softness of soft water and the fruity flavor is addictive. The ending is well-balanced with a hint of sourness and bitterness. I feel that I have found an exemplary answer to the question of modern sake made with soft water.
What kind of snacks to pair with this sake? Fruity sake is difficult to pair with, but I think it would be a good match with fatty grilled fish such as Hokke.
This is a bottle that showed me the possibilities of soft water.
Finally, drinking this reminded me of Aizu Chusho. That soft and delicious sake is tentatively ranked as the most "surprising sake" I have had this year. I would like to try to find a sake that surpasses it.
Please try it. ジェイ&ノビィGood morning, Sake My Life 😃!
I just had a bottle of Amezure, which is made with hard water, so I'm really interested in this one, which is the softest water of all 😍and Gassan is one I've been wanting to drink 😙. Sake My LifeWhat's that aroma, lactic creamy acidity, have you ever smelled it in a white wine?
The taste is moderately acidic, moderately sharp. In a good sense, it does not have any flashy characteristics. It is moderate, but it also gives you a good sense of umami. The final aftertaste is again a "moderate" bitterness.
The sweetness is clean and refreshing. The acidity has a certain hook, so I feel that it has the potential to not lose its flavor during meals. I don't like white wine-like sake that much, but I think I can enjoy drinking this one.
Overall, it is soft.
Please try it. Sake My LifeGorgeous fruity from the aroma. Clear and direct pineapple feel. Reminds me exactly of Cell 24 or F40G.
The taste is not too sweet as the aroma suggests. Rather, it disappears quickly. When I drank it at a bar before, I felt the richness, but it was not that much because it was freshly opened. I guess it tastes like it has been fermented after opening the bottle, so I would like to let it sit for a few days.
Recently, I have been into S&B's seasoning series, and I served it with jerk chicken.
Please try it. Sake My LifeThe aroma is marked by a lactic acidity and a gorgeous fruity quality. It is tempting to say, "This is it.
The palate is juicy and pineapple-like, with a hint of citrus.
The slight effervescence is not dull.
The acidity gives it a strong sharpness. ?" Is that why? The orange-colored Omachi Aizan fusion has a longer aftertaste and is not as sharp. Is it because of the season? However, the modern sweet and sour fruity tastes are in vogue, so there is a tendency for similar tastes to emerge, but the MACHO series consistently has a strong umami flavor as an added value, which makes it unforgettable.
We thought that pineapple would be a good accompaniment for such a juicy dish, so we served it with sweet-and-sour pork.
We hope you enjoy it. 
Sake My LifeAburacho Sake Brewery Gosho City, Nara Prefecture
The aroma is juicy and fruity, reminiscent of apples and pineapples. (A little frustrating, since the description said white strawberries and pears.)
My first impression of the taste is a sense of calmness. The fizziness and sweetness are more subdued than when I drank it before. The acidity is not that strong and there is a mellow aftertaste. The explanation column says it is a challenge edition, and the clerk at the store where I bought it said it had been three years since he had tasted it. The brewery describes Yamada-Nishiki as having a "crisp taste typical of Yamada-Nishiki. I had thought that Yamada-Nishiki was all about flamboyance, but I discovered something new. I feel that the flamboyance in the hint of aroma and the sharpness of the flavor is one of the brewery's answers to this question.
At times like this, a little fatty food would not be too much for the taste. I would like to try it with fried white fish.
We hope you enjoy it. 金猫魔I was curious about this sake at Watago Sake Shop, with its macho illustration making a big impact! What a first time to enter the store.
The "Oosazuki macho" series from Gunma's Makino Shuzo is a low-polished sake with a macho image,
This is a junmai sake made from Aizan rice polished to 80%, with a pink label featuring a supple, thin, macho woman, macho man.
It was great with the gyoza (dumplings) party he organized with his children for Father's Day.
Yellow with a hint of green,
Aromas of crisp, sweet and sour apple, pear, and a hint of lactic acidity.
Slightly effervescent, mildly acidic,
Dry and sharp,
Sweet and sour, astringent, and bitter flavors are well balanced,
The complexity is not so great,
It has a beautiful finish that is hard to believe that it is a low-polished wine,
It has a lean, fine macho feel with only the unnecessary fat trimmed off, leaving exactly what is needed!
It's so sharp! It's delicious!
And I didn't know such an eccentric sake was released by a long-established sake brewery with a long history.
=== Ingredients
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used to make it: Aizan
Polishing ratio: 80
Alcohol content: 15%.
1,870 yen for 720ml
=== Aizan
★★★★☆ 金猫魔Yoshida Kura u (Yu), a new series brewed by Yoshida Sake Brewery, famous for its Tedorigawa brand name, focuses on the terroir around the Tedorigawa River in Ishikawa,
The brewery uses local sake rice, Hakusan 100-year water from Mt. Hakusan, and its own cultured yeast, and also uses some natural energy generation to preserve the environment and sustainability.
When you open the bottle, you can feel the fresh muscat and a hint of citrus,
The aroma is of fresh muscat and slightly sweet fruit,
The gasiness and refreshing acidity,
A refreshing bitterness and sharpness,
It has a light and fresh flavor,
It has a light and fresh flavor,
It is easy to drink and Swiss good.
The farmer's shop in our neighborhood opened this season, and the long-awaited edamame season is here.
We immediately enjoyed it with a colander full of edamame. It's the best!
=== Rice
Ingredients: rice (domestic), rice malt (domestic)
Ingredient Rice:Ishikawamon(produced in Ishikawa prefecture)
Rice polishing ratio: 60
Alcohol content: 13%.
720ml 1,870yen
=== The price
★★★★☆☆☆ RecommendedContentsSectionView.title
