Timeline
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 Y.TokushigeThe aroma is faintly muscat-like.
The taste has a refreshing acidity, a gentle sweetness, and a firm umami. It is easy to drink, and I have recently come to like this style.
Sake rice→Gohyakumangoku
Rice polishing ratio→60
Alcohol content→16%.
Sake degree→+1 Y.TokushigeMutsu Hachisen after a long time.
Hachisen's gentle sweetness and refreshing acidity. The sweetness is a pineapple type fruity sweetness that I have not had in a long time. The low alcohol content and the fact that it is alky, makes it very refreshing and easy to drink.
Sake rice → Aomori rice
Polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content: 14 degrees Celsius hoshiakiJunmai Ginjo Unfiltered Nama Sake🍶.
Kirei, dry taste. It has a delicious flavor when served with grilled pork with koji. The aroma of koji is very strong. It is also a good match with a Hirosaki souvenir, squid in black. The spiciness is good. The higher the temperature, the more umami comes out 😆.
Purchased at Morita Shoten @ Urawa, drinking at home 20240217 Y.TokushigeThe fresh and beautiful acidity comes for a moment, then the firm but not heavy umami spreads out, and it ends with a fruity, muscat-like cleanness.
A fresh fruity wine! It is delicious!
It's so refreshing that it feels like a summer sake.
Sake rice: 100% Gunma Wakamizu
Rice polishing ratio→50
Alcohol content→15
Sake degree→+3
Acidity→1.6 Y.TokushigeI drank it last year and enjoyed it, so I had it again this year!
It has a beautiful sake quality, with a clear and fresh taste with umami and acidity! I think the acidity is stronger than last year!
Also, I think last year it was sold by pre-order, but this year it wasn't!
Sake rice: 100% Yumesasara produced in Tochigi Prefecture
Rice polishing ratio: 55
Alcohol content: 16% to 17%. Y.TokushigeSharp umami and soft bitter acidity in a beautifully clear sake quality is wonderful! Fresh with a gassy feel! It's delicious!
(PS) It is also good heated! It has a thicker body and a classic feel. When drunk with a meal, heated, it takes on the flavor of the meal and is delicious, while cold sake cuts through the flavor of the meal. Both are delicious!
Sake rice: 100% Akaban Omachi (special grade)
Rice polishing ratio→60
Alcohol content→15 Y.TokushigeIt is a tangy, dark drink, but the flavor is not dense and it is tangy and dry. It has a fruity, woody aroma that is a bit unique. It has a crisp finish with umami and acidity.
It is not simply a dry sake, but has a depth of umami!
Sake rice→100% Bizen Omachi
Rice polishing ratio→60
Alcohol content→16
Sake degree→15
Acidity → around 1.8
Amino acidity → around 1.6
Yeast → Association No. 9 type 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 RecommendedContentsSectionView.title
