Y.Tokushige
Muscat-like flavor! It has the richness and intensity of a pure sake, but the aftertaste is refreshing and clean. Great for cosmopolitan consumption!
Rice polishing ratio→55%.
Alcohol content→17%.
Japanese>English
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hoshiaki
Junmai Ginjo🍶Cold 🍁.
Body-friendly ☺️. Slightly sweet and pleasant. It is not sticky and cuts easily ✨. When the temperature rises a little, it becomes mellow and easy to drink. It melts into your body.
Purchased at Morita Shoten @ Urawa, drinking at home 20220903
Japanese>English
Y.Tokushige
It is delicious this year as well. The nose is firm, but the hints are gentle. The taste is clear, with umami, sweetness, and acidity, making it a truly beautiful sake.
Sake rice: 100% Omachi
Rice polishing ratio→50
Alcohol content: 16%.
Japanese>English
Y.Tokushige
Refreshing aroma of muscatel. The body is mellow, with a full-bodied acidity and umami. It also has a moderate sweetness and bitterness. I like Omachi sake after all. It's even better when the temperature rises a little after taking it out of the fridge, rather than when it's freshly out of the fridge at about 10 degrees Celsius. I'll be careful not to drink too much when I'm in a good mood!
Sake rice→100% Akaban Omachi
Rice polishing ratio→55
Alcohol content: 16 to 17 degrees Celsius
Japanese>English
Y.Tokushige
The first impression is like sweet and sour strawberries. After the sweetness, it is quickly followed by the umami acidity, and then the bitterness comes in quite a bit. It is floral, sweet and sour, and feels like spring.
Sake rice: 100% Tajima strong rice
Polishing ratio→50
Alcohol content: 15 degrees Celsius
Japanese>English
Y.Tokushige
It is tangy and dry with a slightly fruity aftertaste. The fruity taste is the gentle fruity taste of Mutsu Hachisen, which I love.
I was told that it can be served hot, so I heated it up and found it to be juicy and full of flavor. Personally, I think it's best when heated!
Sake rice: 100% Aomori rice
Polishing ratio→Koji: 55%, Kake: 60
Alcohol content→16
Sake degree → +7
Acidity→1.3
Japanese>English
Y.Tokushige
Gentle aroma and rich rice flavor spread juicily. It has a sharp taste and good sharpness. It is a good sake to drink, but not too heavy, so it goes well with a wide range of snacks. A well-balanced, good sake! It is a good, well-balanced sake.
GI Yamagata
Sake rice: 100% Kame-no-o
Rice polishing ratio: 55
Alcohol content→ 16 degrees Celsius
Japanese>English
Y.Tokushige
A truly sweet, fruity white wine! Apparently, they use yeast for German white wine. It is quite sweet, but it also has a refreshing acidic aftertaste, almost like a Riesling wine! The alcohol content is low, so you can drink it like a juice. Even people who don't like sake can drink it without feeling any discomfort.
Sake rice: 100% Ginpu
Rice polishing ratio→60
Alcohol content→11%.
Japanese>English
Y.Tokushige
It has a delicate umami and acidity, and is a bit dry. It is said to be a sake that shows the best of Omachi. Certainly my favorite sake as an Omachi lover. Not a surprise, but a reliable one.
Sake rice: 100% Omachi produced in Taguchi, Higashihiroshima City, Hiroshima Prefecture
Rice polishing ratio: 60
Alcohol content: 16%.
Japanese>English
Y.Tokushige
It has a clean and refreshing aftertaste with a strong umami. It has a strong, elegant umami and sweetness with a hint of fragrance. The taste is elegant and sweet with strong hints of aroma.
Sake rice: 100% Dewa Sanzu
Polishing ratio: 50%.
In-house yeast
Alcohol content→18
Sake degree → +2
Acidity → 1.6
Japanese>English
Y.Tokushige
A piquant fresh muscat feeling. It has a fresh muscat flavor, especially if you drink it without mixing in the oli. When mixed with Ori, it has a bitter flavor and a thicker taste. It has a fruity sweetness, but with a firm acidity, it is not sweet, but delicious! This is Sentori.
Sake rice: Domaine Sakura, 100% Yamadanishiki
Polishing ratio→Koji rice 50%, Kake rice 60
Alcohol content→14 degrees Celsius
Japanese>English
ジェイ&ノビィ
Good evening, Y.Tokushige 😃.
Hatsusao of Sentori is really delicious 😍.
This is Sentori❗️I know👍
Japanese>English
Y.Tokushige
Super spicy, but not what is called dry strong. It is fruity, fresh, fragrant and dry. As the name "mellow" implies, the acidity, the taste, the sweetness, and the bitterness are all well balanced. And because it's dry, it's great as a food sake! Yabauma! A repeat purchase!
Sake rice → Koji rice: Hanabukiyuki, Kake rice: Mashigura
Rice polishing ratio→Koji rice: 55%, Kake rice: 65
Alcohol content→16
Sake degree→+6.0
Acidity→1.5
Japanese>English
Y.Tokushige
Fresh, piquant, gassy, sweet, tasty, acidic, deliciously sweet and juicy! Delicious!
I've heard online that it's good as a food sake because of its smoothness and sharpness, but I guess it goes well with food! It's right to drink it on its own!
Sake rice→100% Morikuma-san (produced in Kumamoto Prefecture)
Polishing ratio: 50%.
Yeast→Yamagata yeast
Sake degree→-3.0
Acidity→1.8
Amino acidity → 0.9
Alcohol content→16.8
Japanese>English
Y.Tokushige
It had a cute little gold dust turtle on it, so I saved it until New Year's and drank it!
Fruity and full-bodied, but not too rich. It is fruity and full-bodied, but not too rich.
Sake rice: 100% Kame-no-o
Rice polishing ratio→45
Alcohol content: 16%.
Sake degree → -0.5
Acidity → 1.4
Amino acidity → 1.1
Yeast → AKITA snow country yeast (UT-1)
Japanese>English
Y.Tokushige
It has a gentle ginjo aroma, which I like because it is fruity.
The sweetness and umami come through with just the right amount of thickness, but the dryness is very refreshing and makes the sake go down a treat. I'm not a big fan of rich sake, but this one has just the right amount of richness for me personally, and can be enjoyed on its own or as a food sake.
I must try the blue label!
Sake rice → Koji rice: Yamadanishiki, Kake rice: Yamadanishiki, Gohyakumangoku, etc.
Yeast → Association No. 701, M310
Polishing ratio→45
Alcohol content→17.5
Sake degree→±0
Acidity → 1.8
Amino acidity → 1.4
Japanese>English
Y.Tokushige
Gentle muscat aroma and fresh sweetness. The sourness and bitterness that gradually spreads and lingers. When you mix the oli well, a gentle astringency is also added. When the temperature rises a little, you can easily taste the flavor of rice. Delicious! Houou Mita is good after all!
Sake rice: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio→40
Alcohol content: 16-17%.
Japanese>English
Y.Tokushige
Fresh, fruity, and in my opinion, "Yeah! Nabeshima!" I feel it! At first sip, the sweetness is a bit strong, but after two or three sips, the sweetness fades away and the umami and acidity become more noticeable, giving it a good balance.
Sake rice: 100% Gohyakumangoku
Rice polishing ratio→50
Alcohol content: 16%.
Sake degree: ±0
Japanese>English
Y.Tokushige
Fruitiness and freshness like white grapes. The texture is a little bit creamy on the tongue. Elegant acidity and a thick flavor.
It's not my personal favorite, but I think it's delicious.
Sake rice→Akita-grown rice suitable for sake brewing
Rice polishing ratio→55%.
Alcohol content: 16%.
Sake degree → -1
Acidity → 1.9
Amino acidity → 1.1
Yeast → Association No. 9
Japanese>English
Y.Tokushige
I bought it again this year after last year! I mean, I forgot I had it last year and thought it was my first purchase, but then I looked at my past records and there it was!
Fresh and juicy apple type. It's not too sweet, but has a nice acidity and sharpness. I thought the acidity would wash away the greasiness of the tare yakitori skin, but it didn't. I thought it would be better with sashimi or something. It would have been better with sashimi. I still don't know how to pair sake with tsumami.
Sake rice: Chiba Prefecture's Fusakogane
Polishing ratio→50
Alcohol content→16
Japanese>English
Y.Tokushige
The juicy sweetness is the usual Eiko-Fuji's delicious sweetness, but it is a bit refreshing. The acidity and light astringency that follows make it even more refreshing. There is also a light gassy feeling.
Sake rice: 100% Miyamanishiki
Rice polishing ratio: 60
Yeast→Yamagata yeast
Sake meter degree → -3
Acidity→1.7
Amino acidity → 1.0
Alcohol content→17.0
Japanese>English