岡部澄夫
Ginjo-shu made with rice.
It has a strong taste of sweetness, spiciness, umami, and acidity.
The aroma of koji is similar to that of Keitora.
Japanese>English
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岡部澄夫
The mouthfeel is dry, the acidity prevails on the palate, and the lingering sweetness of the ginjo lingers in the aftertaste, offering a great change of pace.
Japanese>English
岡部澄夫
The distinctive feature is the strong koji aroma.
It is dry on the palate, but has a lingering sweetness.
Japanese>English
岡部澄夫
It has a light effervescence despite being fire-aged.
Sweet on the palate, but with a taste of alcohol and grain.
Polishing ratio 70%.
Japanese>English
岡部澄夫
The aroma is typical of Omachi and the flavor of the rice is strongly felt, but the estery aroma is well removed because it is hiyaoroshi.
Japanese>English
岡部澄夫
A lightly effervescent orikarami sake.
The supernatant has a ginjo aroma with aromas of melon and peach.
When the lees are involved, it is dry and the aroma of rice stands out.
Japanese>English
岡部澄夫
Junmai Ginjo with fresh fruitiness brewed with Princess Michiko's rose yeast.
The tastiness of the rice lingers after the acidity, which is not unpleasant.
Japanese>English
岡部澄夫
A very light and refreshing summer sake with 13% alcohol.
After the bitterness of the alcohol, you can taste the umami of the rice.
Japanese>English
岡部澄夫
Junmai Ginjo-shu brewed by a Tochigi sake brewery with Omachi from Okayama.
It has a refreshing acidity on the palate, but the richness and umami that is typical of Omachi comes through later.
Japanese>English
Y.Tokushige
The subtle aroma is sweet and tangy, and the taste is delicious! The lingering acidity and fruity overtones are also pleasant!
Since today's entrée was bonito tataki, we were recommended a sake from Kure, a town in Tosa where they catch only one type of fish, which is a must-try!
It's delicious on its own or as a food sake!
Sake rice→Gin-no-Yume produced in Kochi Prefecture
Polishing ratio→50
Alcohol content→17
Sake degree→+5
Japanese>English
Y.Tokushige
Pineapple-like aroma and flavor, but mellow rather than fresh and fresh like pineapple. Firmly sweet but gently sweet. There's a slight tingling and minerality, and it's elegant but also has a strong core. Very good.
Sake rice→100% ASK Aizan from Hyogo Prefecture
Polishing ratio→50
Alcohol content: 15 degrees Celsius
Japanese>English
Y.Tokushige
Gorgeous aroma, gentle and soft rice sweetness.
Similar to the taste of Eiko-Fuji.
I haven't had the standard Daisetsukei, so I don't know how it is positioned in this brewery, but I am sure it is good.
Sake rice→Grown in Nagano Prefecture
Polishing ratio→59%.
Alcohol content→15%.
Japanese>English
Y.Tokushige
It 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%.
Japanese>English
Y.Tokushige
Fresh 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%.
Japanese>English
Y.Tokushige
I 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
Japanese>English
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 😋.
Japanese>English
hoshiaki
Junmai 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
Japanese>English
Y.Tokushige
New 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
Japanese>English
Y.Tokushige
New 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
Japanese>English
Y.Tokushige
New 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
Japanese>English
Y.Tokushige
This 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
Japanese>English