Timeline
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. Y.TokushigeHachisen Nouveau is here again this year!
I love it so much that I bought it in a bottle this year!
It is fresh and gassy. It has a fruity sweetness with a green apple flavor. It's not sweet, but it has a sour and bitter taste that is refreshing and keeps you coming back for more! Thanks again this year! Y.TokushigeSour. Sour and refreshing. Like a white wine with strong acidity. Yes, it is sour!
Sake rice → Koshibuki (Niigata), Yamadanishiki (Toyama)
Polishing ratio: 60
Yeast→Kyokai No. 901
Alcohol content→15
Sake meter degree→±0
Acidity→1.5
Amino acidity → 1.0 hoshiakiSpecial Junmai🍶Autumn Agari🍁.
Cold sake ✨. A little creamy, slightly sweet ☺️. Slightly spicy Japanese pear aftertaste. Stir-fried squid and gammo with Egyptian salt 🎑 for a long autumn night.
Purchased at Morita Shoten @ Urawa, drinking at home 20231009 hoshiakiSpecial Junmai🍶Hitachi-nishiki🍁 from Ibaraki Prefecture🌾.
Slightly yellow (slightly), cold sake. It is gradually crisp and dry. It has a hidden riceiness and umami. It makes you crave for a snack. It goes well with the crispy walleye 😆Warmen it up to 50 degrees for a more umami and mild taste. Heating up is the right thing to do 😅.
It also goes well with pork gizzards after 2 days of aging 😆 Also with stir-fried squid and gammo with Egyptian salt 😆 It's a sake that goes well with food 😆.
The label design is "Ukanomitama", a goddess closely related to foxes who is widely believed to be the god of agriculture (Tajin) and Inari (Inari-san) 🤔.
Purchased at Morita Shoten @ Urawa, drinking at home 20231007 hoshiakiJunmai hi-ire nazake🍶Yamae-nishiki🌾.
Refreshing aroma ✨. As the brewer commented, it is indeed green apple 🍏, a little sweet. A little sweet and crisp. Goes well with salted squid cucumbers, a souvenir from Iida, Nagano 👍.
Purchased at Morita Shoten @ Urawa, Tokyo 20231007
The following is a reprint of the brewer's comment.
～A light, refreshing sake with green-apple-like acidity.
Yamae-Nishiki, Nagano Prefecture's rice suitable for sake brewing, is characterized by a light mouthfeel! The green apple-like acidity that bursts on the palate gives it an exceptional crispness.
15% pure sake. The slightly low-alcohol finish emphasizes the balance of flavors that can only be achieved with sake in its original state. hoshiakiJunmai 🍶Yawaraka, the blessing of the earth ✨Ihyakumangoku🌾 from Sakasai-cho and Yachimachi city, Chiba pref.
It's deliciously bitter and spicy, with a strong acidity 😳. A bit harsh when served cold 🤔. Goes well with cheese. A bit like white wine. At room temperature. It has a sense of sizzle. It has more flavor and less harshness. It goes well with Hiroshima greens. It's great with grilled yellowtail with salted malted rice after a month of aging 🎉This flavor will really come into its own as the temperature drops.
Purchased at Morita Shoten @ Dew, Drinking at home 20230906 20231003 Y.TokushigeIt has a modest standing aroma. The mouthfeel is full-bodied with a mellow umami flavor, but the acidity and bitterness finish it off nicely. The thickness and sharpness of the acidity may be derived from the omachi? It is a strong sake, but it can be enjoyed on its own. Of course, it can also be served with a meal. It is delicious!
(Perhaps because it shares the point of brewing Yumachi with flower yeast, it is similar to the Li Bai we had a while ago, full and mellow and delicious.)
Sake rice: 100% Omachi grown in Okayama Prefecture
Polishing ratio→50
Alcohol content→17
Yeast → isolated strain from Tokyo University of Agriculture (begonia flower yeast) Y.TokushigeThe first wave of punchy umami comes in with a bang, but it is not too strong due to the crisp sweet and sour acidity. The aftertaste is a lingering bitter umami. It is complex and delicious!
Sake rice→100% Omachi produced in Akaban
Rice polishing ratio: 55
Alcohol content: 17 degrees Celsius
Yeast → Flower yeast (vine rose, HNG-5) Hoyo純米吟醸 うすにごり 羽ばたく純米吟醸原酒生酒おりがらみ Y.TokushigePlump with lots of small bubbles. The creamy bitterness and acidity of nigori makes it light and easy to drink. The sake is said to be -11 on the sake scale, but it is not that sweet. Not bad.
Sake rice: 100% Sasanishiki
Rice polishing ratio: 60
Alcohol content→14
Sake degree→-11 RecommendedContentsSectionView.title
