Timeline
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 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 RecommendedContentsSectionView.title
