Timeline
YukiIt has a sour aroma, but when you drink it, the clean and sweet taste spreads instantly and is very tasty!
The aftertaste leaves crisply, so it goes well with any dish.
Personally, I would like it to have a bit more of a lingering aftertaste, but it would be nice to drink it while thinking about the soft sweetness of the rice! YukiA refreshing drink.
Softly fragrant rice sweetness and soft texture on the tongue.
The aftertaste is refreshing, but the sweetness lingers on the tongue, leaving a lingering sensation that can be enjoyed for a long time.
It is best when paired with seafood with a strong sweetness, such as crab or shrimp! アラジンThis is the second of Kaze no Mori's 25th anniversary commemorative sake, Future Sake II.
The theme is the world of high temperature fermentation.
Utilizing the summer brewing technique of "Goshu no Nikki", this sake looks to the future where high quality sake is brewed by controlling active fermentation of low polished rice under high temperature conditions.
Akitsuho rice from Nara Prefecture is brewed with a milling ratio of 90%, almost as low as that of edible rice.
The appearance is warm crystal.
No sense of gas can be seen after the bottle has been opened.
The aroma is of ripe mango mixed with refreshing acidity, banana and melon with a fresh, rich sweetness and acidity.
There is a positive magic ink aroma and silky nuances of white flowers that are gorgeous and refreshing. ☺️
When you put it in your mouth, you will feel the stimulation of light gas on your tongue.
The wine starts with a deep, fruity sweetness, which is quickly followed by a refreshing acidity, and then it finishes.
The lingering acidity lingers for a long time, and the hints of aroma are refreshing.
As you continue drinking, the acidity stands up and becomes more refreshing.
Roll the bottle to let the air in, and the acidity will fly away and you can enjoy the sweet flavor and minerality.
It is very tasty, just like Kaze no Mori (Wind Forest).
If you don't ask, you won't believe it's low-milled.
Here's to the future of Kaze no Mori as it celebrates its 25th anniversary 🥂.
Thank you for the food 🍶. ch-072
unpasteurized
Pleasant richness and sharpness
Delicious autumn flavor ヤスベェI purchased this along with Junmai-shu on June 3.
It too had a robust flavor.
The bottle is cute and I will display it alongside the bottle of Junmai-shu. ヤスベェWe drank at home on June 3.
It is a sake named after my favorite serial drama, Ranman.
I had been looking for a bottle for a while and finally got it.
It was a powerful sake that did not match the cuteness of the label. ヤスベェI drank at home on May 12.
Actually, a year ago, when I visited Tamba, Kyoto, I stopped by the Mukai Sake Brewery in Ine on my way to see the boathouse in Ine.
I was curious about the red sake there and bought a bottle of Ine Mangaka as a souvenir.
It was a shock to me, as I had always thought that sake was a liquor that I was not good at due to my own preconceived notions.
Since then, I have been gradually getting into the sake swamp...
Since then, I have searched for various ways to drink this sake.
In fact, I am ashamed to say that it was through my search for this sake that I learned that there is a season for sake.
I am grateful for our reunion after a year. 
boukenI've had it outside but can't remember, so I'll try it again. It has a tropical sweetness, but the rice flavor and richness is very strong. It is low in alcohol content, so it is both refreshing and drinkable.
The acidity becomes more pronounced as the temperature rises.
Pepper Salmon Mai was a gift from the King of Noodles and Sake.
I was sad to find out that it is no longer in production 😭 ポンちゃんGood evening, bouken🌙
I like the taste and the label 😆👍I liked it the best out of all the summer liquors because of its strong taste ❣️
I didn't know they don't make Pepper Salmon Mai 😳I wanted to try it 〰😭 boukenGood evening, Ponchan 😃
I like that it doesn't feel light or lackluster as summer sake tends to be 😊.
They sell one similar to Pepper Salmon Mai at the convenience store, but I thought the flavor that comes out when you chew it is totally different 😋. 麺酒王Hi bouken 😃
Pepper Salmon Mai, would be perfect with sake 🎵But only a few left in stock for us locals to eat too! Sad 😢 Rafa papaHello bouken 😃
The discontinuation of Pepper Salmon Mai is as shocking as Pink Lady's breakup 😨I can't believe I won't be able to eat such a delicious food anymore 😅😃😃I haven't had it yet. boukenHi Noodles 😃
At first I was gobbling it up, but when I found out I couldn't buy it, I ate it little by little while chewing on the flavor😅.
Let's buy up the rest and put it out for lucari 🤣(the bad ones 🤣) boukenHello Rafa ☀☀☀
Pink Lady's breakup was news that shocked the whole country 😥.
Please eat it as if it's your first and last taste before it expires 🤣. ふじ★☆☆☆☆ / Cold sake
Slightly carbonated and slightly cloudy.
The taste has a refreshing acidity, and the sweetness and gentle umami are very pleasing. 広小路とのRefreshing, like a sweet white wine!
The acidity is well balanced.
It would be good to drink this alone with light snacks! 広小路とのSweet, mellow, banana type
The aftertaste flows softly
boukenGorgeous ginjo aroma. It has a clean, light and beautiful sweetness. Although it is jungin, the taste is so beautiful that you would think it is daiginjo. Is it because it is made by hanging it in a bag?
It is delicious, but maybe too elegant.
It would have been better if it had a little more umami. 白木久MIRROR🍎MIRROR 無濾過生原酒原酒生酒無濾過 
アラジンMIRROR🍎MIRROR is an unfiltered unpasteurized sake from Shirasugi Shuzo in Kyotango City, Kyoto Prefecture.
Shirasugi Shuzo is the only brewery in Japan that specializes in brewing rice.
This time, the sake is made with Association 77, a yeast with high malic acid productivity, so the name "Mirror Mirror" is derived from "Kagami yokagami," which is a reference to Snow White!
This sake won the highest gold medal (out of 55/1054 sake) in the premium junmai category at the "Taste in a Wineglass Sake Award 2023".
The exterior is a brilliant clear crystal.
The aroma is of ripe sweet apples🍎 with hints of whey and koji acidity. With the added freshness of alcohol, the sweet and sour freshness has a nice feel.
The first sip is a rich sweetness that is pure and gentle, and it disappears with a light sourness.
The richness is balanced with a refreshing and good balance.
As you continue to drink, the sweetness is accompanied by an acidity that is refreshing and sweet and sour, with a sweet finish.
Rolling over, the acidity leaves and soft sweetness can be felt.
It is quintessentially delicious.
It is more refreshing than kijoshu and perfect for an aperitif.
Thanks for the treat 🍶. ふじ★★★☆☆☆ / Cold Sake
This is a top-quality junmai daiginjo brewed in extremely cold conditions at low temperatures for a long period of time, and the mash is separated in a centrifuge.
As a daiginjo, it is highly aromatic, has a delicious flavor that entwines with the tongue, and has a good sharpness. 広小路とのCEL-24
Lightly cloudy, slightly effervescent. Lightly sweet and sour with a pineapple tendency. ふじ★★★☆☆☆ / Cold Sake
Slightly mellow and a bit complex, but with a piquant sweetness and a rich aroma typical of Otters.
I didn't notice much difference from the non-new one. ch-072
Fragrant and fruity
Exquisite sweetness and acidity
Brilliant aftertaste 
アラジンFrom Miyoshino Brewery in Nara Prefecture (Yoshino Town), this is Hanaboe Yamahai Usu-Nigori Unfiltered Nama Sake.
It is a 2021BY sake, so it has been aged for about one year.
Just hearing that it is an aged light nigori sake brewed with brewer's yeast using the Yamahai brewing method makes it sound delicious.
The appearance is a misty white.
The aroma is mainly lactic acid aroma like cheese and pickles with a sense of maturity.
When you sip it, you will be overwhelmed by the full flavor, soft acidity that is typical of Yamahai, and a strong, yet stimulating alcohol taste.
In the aftertaste, there is a firm astringency and light bitterness.
The crisp acidity stands out when it is rolled.
It has a strong sense of maturity and is complex with many elements of flavor, making it a favorite of connoisseurs who know what they are talking about.
The alcohol content is 17%, and since there are many low-alcohol sakes these days, this light nigori sake brewed in Yamahai style has a strong impact on the palate.
The direction of Miyoshino Brewery's sake brewing, which is based on acidity and releasing the sweet, delicious, acidic, bitter and astringent without suppressing it, is also interesting, so I would like to try another Hanaboe 🤔.
Thank you for the treat 🍶. アラジンI need to pick up the pace as I've been drinking a bit too many different kinds at once and can't keep up...
I'll have to pick up the pace....
Now, from Chiyo Shuzo in Gosho City, Nara Prefecture, Shinomine Omachi Junmai Ginjo - Natsu Butei Natsufuru Nama Shuzake.
The exterior is crystal clear.
The aroma is typical of sake with umami, a veil of fresh acidity, and a yellow apple-type ginjo aroma.
On the palate, only umami comes from the watery, familiar texture, and after a while, the alcohol taste kicks in with a light acidity stimulation.
Bitter astringency on the tongue.
While the mouthfeel is crisp and refreshing, perfect for summer, the umami is robust and not lacking, and the sake pushes forward with thick umami.
It is a different type of summer sake from those that use acidity and high alcohol to create impact.
Delicious 😄.
Thank you for the food 🍶. RecommendedContentsSectionView.title
