Timeline
hoshiakiJunmai Ginjyo Nama Nama Sake🍶Prayer Festival for a Bumper Crop ✨Yumen no Kaori🌾 from Aizu, Fukushima Prefecture
Released to pray for a bountiful harvest in the 24th season of the year, "Seimei" 😆.
Clean, refreshing ✨ sharp and dry. Fresh 🎉. But also strong enough not to be overpowered by the darker taste of pork gingerbread and good as a food sake👍.
Purchased at Morita Shoten @ Urawa, drinking at home 20230430 Y.TokushigeFresh green apple type but gentle, clear and beautiful sake. It has a wonderful acidity that is not too sweet and has a light sharpness.
It can be enjoyed on its own, but it also has a wide range of uses as a food sake. Well-balanced. This is good!
Sake rice→Dewa Tsanzan
Rice polishing ratio→55
Alcohol content→14 degrees Celsius Kure花河童（花火を見ながら晩酌する河童）特別純米生酒 Y.TokushigeIt has a strong umami flavor and a solid dry impact with a sake strength of +12. The umami and dryness come with a bang, but the finish is clean and easy to drink, which is hard to believe for a sake with 19% alcohol content.
You can drink it in small sips or on the rocks. Although the alcohol content is high, it is easy to drink, so be careful not to drink too much.
Sake rice→Matsui-Mitsui
Polishing ratio→60
Alcohol content→19
Sake degree→+12 Y.TokushigeBuveur means "drinker" in French. Although it is described as light and dry, the first sip gives a mellow impression. The first sip gives the impression of being mellow and rich, with a strong minerality and a low degree of rice polishing. The aftertaste is refreshing with a touch of acidity.
It is not suitable as a stand-alone sake, but when used as an in-between-dinner drink, it can be enjoyed with a wide range of dishes.
Rice polishing ratio→75
Alcohol content→15%.
Sake degree→+1
Acidity→1.8 Y.TokushigeWell-balanced umami, acidity and bitterness of my favorite Omachi. It has a clear and beautiful flavor that is not too rich. You can't go wrong with this line.
Sake rice: 100% Omachi
Rice polishing ratio→50
Alcohol content→15%.
Sake degree → -4
Acidity → 1.5
Amino acidity → 0.8 Y.TokushigeFresh acidity, sweetness and umami with a citrusy freshness like green apple. Light mouthfeel; light at 13 degrees Celsius, but also has a sense of nama sake. But I feel something is missing.
Sake rice: 60% Toyama Gohyakumangoku, 25% Toyama Yamadanishiki, 15% Toyama Oyamanishiki
Rice polishing ratio→60
Alcohol content→13 degrees Celsius
Yeast → Association yeast No. 17 Y.TokushigeFrom the impression of freshness, the wine has a firm umami taste and a light acidity. It also has a pleasantly tangy feel. It takes in the strong flavors of the food and washes away the aftertaste. It is the kind of wine that makes you want to eat and drink more and more, and you end up drinking too much of it.
Rice polishing ratio→60
Alcohol content: 16%. hoshiakiJunmai Daiginjo Unfiltered Nama Sake🍶 Yamada Nishiki🌾.
A little schwarz, you can't help but say it's delicious. It has a complex flavor that is sweet and cider-like, but also bitter and pungent.
We had it with red mebaru, inada sashimi, garland chrysanthemum with ume seaweed salad, cheese salami, and minced squid 😋Chasers: Hitachi-no Nest Beer 🍺🦉.
Purchased at Morita Shoten @ Saitama City 20230312 Y.TokushigeIt has a firm umami flavor, is not heavy, and is crisp and easy to drink. It has a beautiful umami taste. It may be best as a food sake.
Sake rice: 100% fukunohana produced in Izushi Town, Toyooka City, Hyogo Prefecture
Rice polishing ratio→50
Alcohol content: 16%. hoshiakiJunmai Ginjo Unfiltered Nama Sake🍶Akita Sake Komachi🌾.
Sweet and sour 😆, refreshing ✨. It was recommended to me in response to a request to pair it with seafood, so I paired it with mebaru and sea bream sashimi 😋.
Purchased at Morita Shoten @ Saitama City, Japan 20230304 Y.TokushigeAs the name "O-Nigori" implies, there is a large amount of nigori, but it is fine, smooth and cloudy, not heavy. The muddiness has a strong umami of rice, and the mouth is filled with a sense of umami, acidity, sweetness, and gasiness.
Rice polishing ratio: 60
Alcohol content: 18%. Y.TokushigeCalm and fresh. Moderate acidity from sweet umami. Beautiful and my favorite type.
The label is stylish, with an image that fits the quality of the sake.
Sake rice: 100% Omachi
Rice polishing ratio→55
Alcohol content→16.5 Y.TokushigeLimited Nikko! Yum. A refreshing and refreshingly sweet and delicious Hououmida. It seems to be made from a traditional sake yeast stock, but it is not heavy and has just the right amount of acidity to make it a beautiful sake. It is fresh and fruity like a green apple, just like the green image on the bottle!
Sake rice: 100% Yumesasara produced in Tochigi Prefecture
Rice polishing ratio→55
Alcohol content: 16-17 degrees Celsius Iwanoi240 純米吟醸 五百万石純米吟醸原酒生酒荒走り無濾過 Y.TokushigeThe aroma is moderate, and the sweetness from the acidity, including minerality, is subtle and a bit dry. It is full-bodied yet refreshing.
Sake rice: 100% Gohyakumangoku
Rice polishing ratio→50
Alcohol content: 17 degrees Celsius Y.TokushigeMild but firm acidity, juicy sweet flavor with a hint of alcohol, firm but not heavy, good balance. It is a good balance that accepts the darker tsumami well. The core of this wine is solid, but it's still very modern and friendly. I wish I could be like him.
Sake rice: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio→60
Alcohol content: 17 degrees Celsius
Sake degree → +3
Acidity → 1.9 Y.TokushigeIt is said to have been a standard brand for some time, but they changed to a new logo in April of this year.
The rice flavor is pleasant and fresh, and the gasiness is sharp when drunk at room temperature. When heated, it has a mellow and umami flavor. Personally, I prefer it at room temperature.
It can be served as a food sake with meat dishes, but I also like it on its own. A good all-around sake to have on hand.
Sake rice: Chiba Prefecture's Fusakogane
Rice polishing ratio→80
Alcohol content→15%. Y.TokushigeI was tired from work and feeling down, so I opened the bottle to lift my spirits with the phrases "Kaiun" and "Celebration Sake"!
It has a tangy, fresh gasiness. It has a deep sweet and umami flavor with a slightly spicy and refreshing finish.
I am sure that tomorrow will be a day of good fortune and events to celebrate!
Sake rice → 100% Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio→65
Alcohol content→17
Sake degree → +5
Acidity → 1.5
Amino acidity → 0.8 Y.TokushigeWhen I opened the bottle, I imagined it would be sweet and sour, but it was not. It is not sweet, not sour, not acidic, and has a clear, refreshing bitterness. It is a good wine on its own, but it is also good with a strong meal!
Sake rice: 80% Yamadanishiki (Domaine Sakura), 10% Kame-no-o (Domaine Sakura), 10% Omachi (Domaine Sakura) (assemblage)
Polishing ratio→Koji rice 50%, Kake rice 60
Alcohol content→14 degrees Celsius Y.TokushigeFull and mellow, but with a clean and delicate finish.
I first encountered "46-year-old Spring" last year and bought it again this year with high expectations. It was as good as I expected, but I was told that this is the last in the "Toji no Aged Haru Series". Too bad.
Sake rice: 100% Yamadanishiki grown under contract in Gifu Prefecture
Polishing ratio→50
Alcohol content→15
Sake degree → -3.9
Acidity → 1.5
Amino acidity → 0.8
Calligrapher → Izumi Endo Y.TokushigeRefreshing acidity and light effervescence from the wine yeast preparation. From the gentle sparkling wine feeling, rice flavor and sweetness. The aftertaste has a sake-like feel, but it can also be served with western snacks that go well with white wine. Goes well with cheese.
Sake rice → Yamadanishiki
Rice polishing ratio→55
Alcohol content→16%.
Sake degree→±0
Acidity→1.8 ジェイ&ノビィGood evening, Y.Tokushige 😃.
This Mida sparkling is delicious 😋 I had it last weekend for the first time in a year and it was still delicious 😊. RecommendedContentsSectionView.title
