Timeline
Y.TokushigeThe complex flavor and acidity of low-polished rice is still the best!
The elegant yet rich sweetness and umami of Aizan has a beautiful aftertaste!
Sake rice→100% Aiyama
Rice polishing ratio→75
Alcohol content→17%.
Sake degree→+1.2
Acidity→1.2 Y.TokushigeThe aroma is moderate for a Houou Mita. It is thick and slightly yellowish in color.
After the acidity comes, there is a strong umami and alcohol taste. It is not heavy and is beautifully delicious!
Sake rice: 100% Gohyakumangoku from the Mita district
Rice polishing ratio→40
Alcohol content: 15 to 16 degrees Celsius Y.TokushigeA bottle was chosen for me to drink at my parents' house at the request of my mother, who wanted something similar to her favorite "Nozomu".
I drank it right away! Y.TokushigeGood again this year! Fruity, fresh and beautiful! It's sweet, but you can't get enough of it and keep drinking it!
Sake rice→100% Omachi produced in Okayama Prefecture
Polishing ratio→50
Alcohol content→16%.
Sake degree → -2.6
Acidity → 1.4 Y.TokushigeThe acidity is clear and the sweetness is gentle. The oli also gives a sense of umami.
Sake rice → Miyamanishiki
Rice polishing ratio→50
Alcohol content→15 hoshiakiJunmai Daiginjo Unigori Nama-nazake🍶Thanksgiving for a bountiful harvest🪅Yumen no Kaori🌾 from Fukushima Prefecture
This is my first drink of 2024 😆.
Sweet, refreshing, melon. Dry aftertaste. Pleasantly light nigoromi. Gentle. My wife says it is "gentle enough to ease a tired heart.
Left it for a day and warmed it up the next day. 60° C. The aroma of rice spreads. The sweetness and umami are enhanced. Gentle.
Comment from the store
A new sake named after the Shinze Festival, which is held on November 23rd to give thanks for a bountiful harvest ✨This light nigori nama sake has an elegant top shelf aroma, a deep flavor, and a freshness that only new sake can offer, accented by the perfect amount of sake lees.
Purchased at Morita Shoten @ Saitama City, Saitama, Japan 20240101 hoshiakiJunmai 🍶 once fired 🔥.
2023New Year's Eve, New Year's Eve, shabu-shabu with yellowtail & oysters at home 🍲"Enjoy the change of temperature range" according to the label endorsement😅.
Cold sake. Sourness and spiciness typical of sake yeast yeast yeast. A little bitterness. It has a refreshing sharpness. The amberjack shabu-shabu will give it more sharpness.
Kamikan (50 degrees Celsius). Gentle. The amberjack shabu-shabu goes well with it. Spiciness is strong.
Hot sake 60°, a little acidity, but very gentle. Pleasant to drink as much as you want. I enjoyed the temperature change 😆.
2355 Nana-jiji over the years was medium lucky 🎯.
Started keeping a saké no wa record in 2018 and it's been 6 years. Posted about 2400. roughly 1 post a day 😅
Purchased at Morita Shoten @ Saitama City, Japan, drinking at home 20231231 ジェイ&ノビィGood evening hoshiaki 😃
I see you finally posted the end of the year 😳I know it's hard to catch up with the large number of outside drinks 😅Please keep up with us in 2024 😆. hoshiakiJay & Nobby, thank you for your comments😊I'm embarrassed that I always post out of season. I'll try to pitch in a little more 😅 Y.TokushigeFresh citrus juicy fruity!
Gentle sweetness to clean acidity and a light lingering bitterness. Yum!
Sake rice→100% Akaban Omachi
Polishing ratio→50
Alcohol content→16
Sake degree → -1.0
Acidity→1.4 Y.TokushigeThe aroma is subtle and fresh with a tangy gasiness!
It has a delicious sweetness and acidity, followed by bitterness, and the aftertaste is also deliciously sweet!
I have never had Nanada's low-polishing series, but I like this one too!
Sake rice: 100% Omachi
Rice polishing ratio→75
Alcohol content: 17
Sake degree→+0.7
Acidity→1.6 hoshiakiJunmai Daiginjo 🍶 Nama Sake✨
Refreshing✨. Sweet apple type 🍎 with a bit of schwarziness. Dry aftertaste. Beautiful, beautiful sake, freshly squeezed 🎉.
Borrowing the following comment from Morita Shoten.
You can enjoy the gorgeous aroma, the gaseous feeling of new sake, and the crisp aftertaste that only freshly squeezed sake can give you. It becomes juicier and juicier with each passing day.
Purchased at Morita Shoten @ Urawa 20231210 Y.TokushigeIt has a banana-like fruity flavor, but it also has a strong tanginess and a fresh, dry impression with a good acidity. Although it gives the impression of a strong flavor, it does not interfere with food, so you can drink it and eat it repeatedly without hesitation.
Sake rice → Aomori rice
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→16
Sake degree → +5
Acidity → 1.6
Yeast → Association No. 9 Shuho純米大吟醸 出羽燦々生原酒純米大吟醸原酒生酒 Y.TokushigeIt is fruity and sweet, but the umami and bitterness are quite strong, and the acidity comes later, giving it a strong drinking experience.
I thought Shuho's Jun Dai would have a light, gentle mouthfeel, but it was a bit thicker with a strong umami flavor! In a sense, it is good to be betrayed!
Sake rice→100% Izuwasanbaku from Yamagata Prefecture
Rice polishing ratio→33
Alcohol content: 17
Sake degree → -2
Acidity → 1.3
Amino acidity → 0.6 Y.TokushigeWe received a recommendation to pair it with Bincho Tuna sashimi.
The rice is rich and full-bodied, but not too sharp and heavy, with a nice lingering aftertaste. It is delicious!
Sake rice: 100% Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio: 55
Alcohol content: 17 degrees Celsius Y.TokushigeThe first sip of the supernatant gives a soft mouthfeel, followed by a gradual increase in umami and alcohol, and a lingering aftertaste.
When mixed with ori, the freshness increases, and the lingering aftertaste becomes a little softer, despite the presence of a wrinkled umami, acidity, and alcohol taste. There is also a hint of sweetness.
It is 18%, so you have to be careful not to drink too much.
Sake rice → Wakamizu, others
Rice polishing ratio→60
Alcohol content→18%.
Sake degree→+3
Acidity → 2.1 hoshiakiSpecial Junmai Unfiltered Nama Sake🍶Shibori Ichi-go Hatsu Shibori✨Ihyakumangoku🌾.
Strong melon (melon-🍈) taste. A little bitterness. Good sharpness. Beautiful, but maybe not for today's cuisine 🤔This wine was served with bonito tataki, Hiramasa sashimi, pickled makkawari, salted squid cucumbers, etc. 😋.
Store review: "An elegant, fresh, muscat-like aroma with a fresh, clear rice flavor that is typical of new sake."
Purchased at Morita Shoten @ Urawa, drinking at home 20231118 hoshiaki3 days after opening. Melon melon 🍈 A little bitterness. A little bitterness. The banana feeling is also calmed down when combined with soaked Japanese parsley. The shiitake mushroom stuffed with meat also takes it well. Makuwa-uri turns into melon 😅It gets used to it as you drink it👍. Y.TokushigeThe first tank of my favorite Sengoku! I drank the Nakakumi last year and knew it was absolutely delicious, so this year I luxuriously compared the Arashigiri and the Namesake, which I didn't drink last year!
The Aragashiri was gentle and creamy, with a hint of sizzling gas.
It has a gentle, creamy and gaseous taste. It is easy to drink, not sweet and refreshing with the bitterness of Ori.
Blame
The aroma is faintly muscat-like. The aroma is slightly muscat-like, with a gentle acidity and sweetness, and a fresh and tangy gassy sensation. It is crisp, tight, and easy to drink.
Personally, I prefer [Blame].
If I were to drink it with a thicker Tsumami, I'd go for [Rough Running].
Sake rice: 100% Domaine Sakura Yamadanishiki
Polishing ratio→Koji rice 50%, Kake rice 60
Alcohol content→14 degrees Celsius Y.TokushigeThe first tank of my favorite Sengoku! I drank the Nakakumi last year and knew it was absolutely delicious, so this year I luxuriously compared the Arashigiri and the Namesake, which I didn't drink last year!
Blame
The aroma is faintly muscat-like. The aroma is slightly muscat-like, with gentle acidity and sweetness, with a fresh and tangy gassy feeling. It is crisp, tight, and easy to drink.
Rough Running
Gentle, creamy, and gaseous. It is easy to drink because it is not sweet and has a bitter taste of Ori.
Personally, I prefer [Blame].
If you want to drink it with a thicker snack, I'd go for [Aragashiri].
Sake rice: 100% Domaine Sakura Yamadanishiki
Polishing ratio→Koji rice 50%, Kake rice 60
Alcohol content→14 degrees Celsius Y.TokushigeThis is a repeat purchase from last year! This year, there was a Christmas-like tag hanging on the bottle, so I opened it on Christmas Eve!
The finish is mellow yet delicate, with a gentle acidity and sweetness, followed by a slight bitterness from the oli, which keeps the beer from getting dull! It's still delicious!
Sake rice→100% Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio→40
Alcohol content: 16° to 17° C Y.TokushigeFresh and dry. Even though it is called dry, it has the aroma of citrus fruits, a delicious acidity, and a pungent astringency and bitterness from the citrus peel. Even though it is super dry, it is mellow, sharp and fruity, which is different from so-called "dry". There was no mistake this year, after all! It was delicious!
Sake rice → Aomori Prefecture
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→16 Y.TokushigeShuwashi and creamy, so-called active nigori sake. Fresh, light sweetness, then astringency, bitterness, and acidity for a clean, dry sake that is not sweet. It can be paired with darker tsumami. RecommendedContentsSectionView.title
