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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 🍶. 
アラジンThe last of the CEL-24 drinking comparison at the Kameizumi Fair was a light nigori.
Usually, only 1-sho bottles are available, but Asano Sake Brewery, which specializes in 4-gou bottles, forced Kameizumi Shuzo to fill 4-gou bottles with this light nigori.
The appearance is a snow-white light nigori with bubbles of carbon dioxide gas popping eerily.
The aroma is of sweet, ripe red apples and ethyl caproate of apple🍎 with firm, refreshing juice.
The taste starts with a firm sweetness, followed by a flavor that is thicker than expected.
The chiri-chiri-gassiness is pleasantly combined with the gentle and refreshing sweetness of the light nigori taste, and it disappears along with the light acidity.
There is also a firm bitterness in the back end.
The rice used for this sake is the same as that used for the standard Kameizumi CEL-24, Hachitan-Nishiki, but the addition of the shrieking gas and the softness of the light nigori gives it a refreshing taste, while the sweetness, umami, and acidity are more full-bodied.
As a uss nigorist, this is still my favorite 🥰.
The aroma is sweet and gorgeous, the taste is firm and refreshing sweet-umami acidity with a gentle gassy stimulation that makes me happy ☺️
I'm sure a bottle of this would kill me in an instant with room to spare.
It was delicious, thank you 🍶. boukenHi Aladdin 😃
I see you went to the Kameizumi fair 😆I'm jealous of the very rare CEL24 light nigori 🥺I've read your review and I quite like the taste so I'd like to try it sometime 😋. アラジンGood evening, bouken-san😄The Kameizumi light nigori was the best light cloudy sake of the gorgeous pichi-shuwa sweet and tasty type! Thank you very much for your review, bouken-san, I'm so glad that you could read it. 🙇♂️ アラジンI slipped into the Kameizumi Fair that was being held at the Asano Sake Shop Umeda in Umeda, Osaka.
This was to reconfirm the apple🍎 and ethyl caproate in the ginjo aroma.
Kameizumi Sake Brewery in Kochi Prefecture (Tosa City) is a long-established company founded in 1897, and has become famous nationwide for Kameizumi CEL-24, which is brewed with CEL-24, Kochi Prefecture's original yeast.
CEL-24 is a yeast that produces a large amount of ethyl caproate and, due to its weak fermentation, produces sweet and sour low-alcohol sake with a rich apple-like aroma.
In Kochi, where people tend to prefer dry sake, CEL-24 was not well received at first, but Kameizumi continued to produce it, and its gorgeous aroma and sweet and sour taste caught up with the times and became well known, and it is now a very popular sake.
The brewer had a good eye, didn't he?
The aroma is a refreshing ethyl caproate, just like a green apple 🍎.
The taste is a harmony of mild sweetness and cute acidity.
The acidity, which recedes from the mid-palate, is slightly citrusy and refreshing.
The hint of aroma is also gorgeous with a refreshing sweet ethyl caproate.
Both the aroma and taste are in good condition, which explains its popularity.
Thank you for the treat 🍶. ふじ★★★☆☆☆ / Cold sake
Otters are known for their sweet and gorgeous top-fragrance aroma.
It has an elegant mouthfeel and a beautiful sharpness. It is easy to drink. ふじ★☆☆☆☆ / Cold Sake
Two types of base Junmai Daiginjos are brewed separately and blended in the best ratio to bring out the best of each Junmai Daiginjo.
It has a slight nigorigo (a slight smear) and a sweet top note.
It has a light taste with a gentle, round sweetness and acidity. ふじ★☆☆☆☆ / Cold sake
Refreshing and tinged with acidity.
It goes well with strong flavors!
You can feel the umami of rice in this sake. Kokki[PURPLE] [DARK RED] [BEIGE]純米大吟醸 さけランWhat?
Today's limited drinking comparison setu of "Kunitaki"?
We came here for SENKOURI today.
I swore to myself, "I'm not going to blink! I swore to myself "I'm not going to be blinkered!
I thought to myself, "Wow, it's a peony!
Is it the same one from Daishichi? or something like that.
After the temptation, I narrowed it down to the final two, Senkou and Daishichi, and decided to use the corner shop because I wanted to taste and buy the sake this time.
This leads me to the beginning of the article.
What do you think, everyone?
The challenging specs are all undisclosed except for the rice polishing ratio and Alc° ✨.
The best part is that the brewer came down today! ✨
To be honest, I wasn't going to drink it, but I had to do it as a show of support 😁.
I'm going to go to ...... and see if I can find out more! I heard about it after I finished drinking! Yes, I did listen to the ministry.
It's all about "raw or fire-roasted? "raw or fire-roasted?"
"No, no, no, no, Mr. Sake-run? Is that too elementary for you?
I can almost hear them laughing.
I'm sorry I missed it 😭"
It was really clearly fresh, but the correct answer is that all three types are fire-returned.
(*Right and left side are fresh. I guessed the middle one would be fire-roasted.)
However, the ministry is 💦.
I was able to guess only that it was bottle heated 😆♥♥♥♥♥♥♥♥♥.
(which is usually heated in a bottle these days 💥💧) Rafa papaGood morning, Sakeran 😃.
I'm curious about the sardine ajillo as an appetizer 😳. さけランGood morning Rafa 🌅.
Actually, I'm much more weak against this "almost same specs" than "limited edition" 😅.
The sardines were delicious, almost like kabayaki without any smell at all 😇 ひるぺこGood morning, sake-run! The Kunitake drinking comparison is indeed fascinating😊It seems difficult to guess almost the same specs! I wish I could have tried it too 🤔 to see how fresh it feels even though it's fire-brewed. さけランGood morning, Hirupeko-san!
To be honest, I had never seen Kunitake before, but I thought that if the brewer was here, he would be able to tell me the specs. I tried it thinking that the brewer would tell me the specs 😇.
I should have asked more about the yeast and rice... ポンちゃんHi Sake Run, ☀️
That's a suggestive drinking comparison! It's a nice pattern with a rawish fire in it 😊.
I see you drank both Senkori and Daishichi properly 😆👍. さけランPonchan Koncha!
I was thinking "three symbiotic liquors?" I was thinking "3 symbiotic liquors?" but I didn't expect it to be all fire-brewed.
I think the Organic N W is a little too sweet, so I'd recommend it cold.
I ended up buying the Daishichi 😙. boukenGood evening, Mr. Sakeran 😃.
I've never drank Kunihki so I'd like to drink it if I see it 😆 Does it have a gaseous feeling if it's raw-like?
さけランGood evening bou👋.
No, there was zero gas.
I held the glass up to the light to check, so I'm sure of it.
Hmm?
So there was a hint from there too?
(Yes, that's right.) アラジンThis year, too, we were able to have a bottle of Mimuro Sugi Bodhi Hashiwashi, a wooden cedar vat made by the Imanishi Sake Brewery in Sakurai City, Nara Prefecture.
For more information, please visit Imanishi Shuzo's website or the Bodai Hashiro Research Group's website!
We love Bodai-Hashiro sake because we think it is characterized by its strong lactic acidity and soft acidity😍.
There is almost no labeling, including the specific name, and the only information available is that it is 100% Yamadanishiki from Nara Prefecture, brewed with Bodai Hashiro, made in wooden vats, and has an alcohol content of 14 degrees.
The wooden vat is indicated for each lot, and the cedar mark on the back of the bottle seems to change as it ages in the future.
The exterior is crystal clear.
The aroma is soft and deep with the scent of the wooden vat and lactic acid and pickles derived from Bodai yeast.
I think the wooden vat smells more than last year.
On the palate, the soft acidity that gradates from sweetness, the beautiful sweetness is also well balanced with the thick and characteristic acidity, and the lingering taste is strong but short with a faint fading aftertaste.
When you roll it over, the sweet and sour tastes soften and the umami can be felt, and you can enjoy a different balance.
Delicious again this year!
Thanks for the treat 🍶. RecommendedContentsSectionView.title
