Timeline
Y.TokushigeIt has a clean and clear sake quality, with a good balance of gentle umami, astringency, and acidity from the muscat-like overtone. The taste is quite similar to my favorite Nichinichi.
Sake rice→100% Domaine Sakura Yamadanishiki
Alcohol content: 13%. Y.TokushigeFresh and fruity yet naturally gentle sweetness and full-bodied flavor spread softly, with a hint of acidity that is beautifully delicious. Yum, too good!
It was a great decision to save it for the best New Year's treat of the year.
Sake rice: 100% Yamadanishiki
Polishing ratio→45%.
Alcohol content: 16%. Y.TokushigeI can't miss this one this year. After all the work for this year is over, I prepare my favorite food by myself and drink this slowly! It is delicious.
This year's is a little more mineral than last year's.
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→16 degrees Celsius ジェイ&ノビィGood evening, Y.Tokushige 😃.
After a year's work 😌, drinking a bottle of wine that you have decided to have 😌core ‼️ with your favorite ate...it's the best 🤗Yasen Nouveau is a definite 😋. hoshiakiJunmai Daiginjo🍶2024 Aki🍁Itsuwasanzu🌾 from Yamagata Prefecture.
Pleasant acidity ✨ Sleek and light. Slightly rummy 🫧 Good with sashimi. Good with sashimi, with just the right amount of bitterness. It goes in more lightly with nanbanzuke. So it's Toko this time.
Purchased at Morita Shoten @ Urawa, drinking at home 20240904 Y.TokushigeNew Sentori. A renewal called "Edo katari".
Three different types of Zero (Nama-shu): Modern, Retro, and Classic.
Classic
Shuwa shuwa (fizzy). Light citrus, umami, acidity, and finally bitterness. There is also some ori and lactic acidity. It's delicious.
Sake rice → 80% Kame-no-o and 20% Yamadanishiki produced in Sakura City, Tochigi Prefecture
Alcohol content→13 degrees Celsius
Comparison of the three types of sake
By itself,
Classic>Modern>Retro
With food (depending on what you eat),
Retro≥Classic>Modern Y.TokushigeNew Sentori. A renewal called "Edo katari".
Three different types of Zero (Nama-shu): Modern, Retro, and Classic.
Retro
It has a strong acidity and a citrusy taste. It has a sweet and umami taste, and the flavor is thick, making it a good match for meals.
Sake rice → Sakura City, Tochigi Prefecture
Alcohol content→13%.
Comparison of the three types of sake
By itself,
Classic>Modern>Retro
With food (depending on what you eat),
Retro≥Classic>Modern Y.TokushigeNew Sentori. A renewal called "Edo katari".
Three different types of Zero (Nama-shu): Modern, Retro, and Classic.
Modern
Beautiful and clear sake. Similar to Nichinichi, which I like. It has a green apple taste.
Sake rice→100% Yamadanishiki produced in Sakura City, Tochigi Prefecture
Alcohol content→13 degrees Celsius
Comparison of the three types of sake
By itself,
Classic>Modern>Retro
With food (depending on what you eat),
Retro≥Classic>Modern Y.TokushigeThis is another must-have this time of year!
It is refreshingly sweet with a muscat-like fruitiness. The acidity is stronger this year than last year, which I personally like. It is delicious.
Sake rice → Aomori rice
Polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→ 16 degrees Celsius Y.TokushigeThis year is also 😋 delicious!
Like a gassy, sweet, juicy pear!
Sake rice→100% Dewanosato produced in Yamagata Prefecture
Rice polishing ratio→38
Alcohol content→16.4
Sake degree→-3.0
Acidity → 1.6
Amino acidity → 0.4
Yeast → Yamagata yeast Y.TokushigeSharp astringent acidity, dry type that seems to seep into the back of your throat to the back of your teeth. It is a unique flavor that I have not experienced very often.
By itself, the unique flavor stands out, but if you drink it with shishamo and yakitori (grilled chicken), you can taste the umami and a hint of sweetness.
Sake rice: 100% Kitashizuku
Rice polishing ratio→50
Alcohol content: 16%. Y.TokushigePrecious sake chilled aged at ±0°C for 3 years.
We open it before an important match to boost the economy!
A refreshing mouthfeel with a gentle, full-bodied flavor. It has an exquisite sense of maturity without being heavy. It has a good balance of bitterness and sweetness!
Sake to be drunk slowly and deliberately while feeling the umami!
Sake rice → 100% Gohyakumangoku from the Mita district
Rice polishing ratio→40
Alcohol content: 15 to 16 degrees Celsius Sogen純米 八反錦 ひやおろし原酒純米原酒ひやおろし Y.TokushigeSogen is very precious now!
When you put it in your mouth, you will be hit with a strong umami astringency and sweetness. It is rich, but the aftertaste is not too heavy but rather refreshing, perhaps because the umami has matured and rounded out.
When paired with the sticky red meat of bigeye tuna, it is a good combination with the umami that is not overpowered by the stickiness!
Sake rice: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio→55
Alcohol content→17%.
Sake meter degree→+3
Acidity → 1.6
Amino acidity → 1.8
Yeast → Kanazawa yeast Y.TokushigeIt has the gentle sweetness of Aizan with the firm umami of low-polished rice. However, since it is hiyaoroshi, you can feel the sense of maturity in the tenderness of Aizan, and it is slowly delicious!
Sake rice→100% Aiyama
Polishing ratio→75
Alcohol content→17 Y.TokushigePink color, which is rare for sake! The label design looks like a rosé wine or champagne!
It is quite sweet like a juice, but it is not too sour and not too heavy. The taste and the astringent feeling it leaves in the throat is similar to plum wine.
Sake rice→100% Haenuki produced in Yamagata Prefecture
Rice polishing ratio→50
Alcohol content→10.6
Sake alcohol content → -58.0
Acidity → 7.3
Amino acidity → 1.6
Yeast → Red yeast Y.TokushigeMuscat-like freshness. The acidity is effective, with sweetness and umami from the rice and a bit of astringency.
The acidity is strong when drunk on its own, but with a meal, it resets the palate and leaves a nice umami taste.
Sake rice: Kame-no-o and Yamadanishiki
Rice polishing ratio: 60
Alcohol content→15%.
Sake degree → -6.5
Acidity → 1.8 Y.TokushigeMy favorite classic drink today! No doubt!
Sharp mouthfeel with a good umami, and a sharp bitterness. It's delicious! Y.TokushigeIt has a sharp, tangy, powerful flavor with a clear aftertaste with firm acidity. It has a good balance of flavorful umami and firm acidity.
Sake rice: 100% Hokkaido Ginpu
Rice polishing ratio→50
Alcohol content→16
Yeast → Tokyo University of Agriculture isolate (sunflower flower yeast)
Sake degree → +3
Acidity→1.5 Y.TokushigeFresh and sweet, but with a sharp bitter astringent aftertaste that also has a nice sharpness. It has a summer sake feel. Stable Eiko-Fuji!
Sake rice→100% Manamusume produced in Miyagi Prefecture
Polishing ratio→50
Alcohol content→16.5
Sake degree → -5.0
Acidity → 1.2
Amino acidity → 0.4
Yeast → Yamagata yeast Y.TokushigeThe umami is firm. The acidity spreads and a bit of bitterness lingers in the back of the throat.
When I first drank Kurogyu three years ago, I thought it was too heavy with rich umami and difficult to drink. However, I have gained experience in drinking various types of sake, and recently I have come to like sake with a strong umami flavor. It is delicious.
Sake rice: 100% Omachi
Polishing ratio→50
Alcohol content→17.5
Sake degree→+6.5
Acidity → 1.5
Amino acidity → 1.0
Yeast → Association No. 9 type Y.TokushigeI thought it would be a mellow sake because of the specifications: strong rice, 18% alcohol by volume, dry and unblended, but it has a smooth, umami taste with a sweetness that is not harsh. It goes well with various snacks. It is delicious!
Sake rice: 100% Tanaka farm-grown strong rice
Rice polishing ratio→55%.
Alcohol content→18 degrees Celsius
Yeast → Association No. 9 yeast RecommendedContentsSectionView.title
