Timeline
KumakichiThe rainy season has begun in Tokyo, and every day is close to a heat wave,
It makes me want to drink a refreshing beer, and at such times, I open a bottle of this beer that I can drink every year at this time of the year!
Tasake Micro Bubble Nama
Micro Bubble is a mellow sake, but its effervescence makes it as light and refreshing as cider!
It has a familiarity with the land of its origin, but its high alcohol content makes it a very drinkable sake, so be careful not to drink too much!
If you let it sit in the glass for a while, the carbonation weakens and it becomes sweet and tasty like rice wine, but it was still best to enjoy the shwash!
Rice polishing ratio: 55
Alcohol content: 15%. KumakichiWe opened the second bottle of the test brew of "Yuki no Bijin" in the hope that drinking more Akita sake will help support the victims of the disaster.
Yuki no Bijin Junmai Ginjo Gikkou 001 Ichihozumi
The first sip has a fine, fizzy, blended bubbles and a light, refreshing feel. The sweetness of the rice can be enjoyed gradually.
Rice polishing ratio: 55% (100% Ichihozumi rice used)
Alcohol content: 15%. KumakichiWe will have sake from Akita to make even a small contribution to support the victims of the torrential rains in Akita Prefecture.
Yuki no Bijin Junmai Daiginjo PB Gin no Sei
This is a private brand sold exclusively at some distributors in the Kanto area, and is a Junmai Daiginjo made by polishing Gin no Sei up to 50%!
The aroma on the nose is gorgeous, like green apples, and when you sip it, you will be addicted to the fresh sweetness and delicious taste.
Be careful not to drink too much! I love this sake brewery, so if it helps the recovery, I want to support it by drinking it!
Rice polishing ratio: 50% (100% Akita Gin no Sei)
Alcohol content: 15%. KumakichiComparison of spring and summer bottles of Kuroryu that had been sitting in the back of the fridge.
The Spring Shibori is a ginjo-shu and the Summer Shibori is a junmai-ginjo-shu, which is different, but both are brewed from the same Gohyakumangoku grape and have a refreshingly light taste.
Kuroryu Summer Shibori Junmai Ginjo-shu
A dry type with a slight fruity aroma and an impressive sharpness after each sip! It was a summer sake that went well with food, and could also be enjoyed chilled and without a tsumami! But be careful not to drink too much as it has a high alcohol content!
Rice polishing ratio: 55% (100% Gohyakumangoku produced in Fukui Prefecture)
Alcohol content: 17%. KumakichiComparison of spring and summer bottles of Kuroryu, which had been sleeping in the back of the fridge.
The Spring Shibori is a ginjo-shu and the Summer Shibori is a junmai ginjo-shu, which is different, but both are brewed from the same Gohyakumangoku grape and have a refreshingly light taste.
Kuroryu Spring Shibori Ginjo-shu
A well-balanced sake with a fresh mouthfeel and a gradually spreading umami flavor and a nice sharpness!
Rice polishing ratio: 55% (100% Gohyakumangoku produced in Fukui Prefecture)
Alcohol content: 18%. KumakichiTo get through this week's hard work, I wanted to drink a bottle of dark sweetness, so I opened this bottle.
Yamahai Junmai Daiginjo Marutobi Limited Edition
I love the Marubi series by Hirasen in Akita Prefecture because of its rich sweetness, but I had never had this label before!
The normal Marubi is polished up to 60%, but the Betsuatsui is a Junmai Daiginjo class made from "Hyakuda", Akita Prefecture's preferred rice for sake brewing, polished up to 50%!
The other day, I received a bottle of Momota and it was so delicious that I wanted to drink it, so my expectations were even higher!
The first sip was elegant yet juicy honey apple juice! Not only is it sweet, but it also has a refreshing acidity that makes it easy to drink! It is delicious!
Rice polishing ratio: 50% (100% Momota rice is used)
Alcohol content: 15%.
disryEver since it was featured in dancyu, my meek heart has been itching to try it, and when the active nigori was released, I didn't hesitate to get it.
I had the impression that Tsuchida was synonymous with strong and peculiar sake, but this nigori is an extraordinary sake. In a good way, of course.
Just by putting your nose close to it, you can smell the fresh lemon-like aroma. When you drink it, you get citrus and muscat aroma, and then you get the aroma of yogurt itself. The gasiness is strong, but not so much that it is sparkling! It has a strong gassy feeling, but not so much that it is sparkling.
It has a strong sweetness and acidity, but for some reason, it feels very just right, maybe because I'm having curry and rice as a snack.
After the acidity, sweetness is added, and it really ends up like a lactobacillus drink.
The acidity, lactic acidity, and gaseousness are all in three flavors, and there's nothing more to say about it for my taste. It ranks in the top 3 of this season! KumakichiLast week was another busy week at work, and I was feeling a bit lazy.
As a reward to myself, I finally came across Kawanakajima Genmai for the first time this year!
Kawanakajima Genmai Junmai Ginjo Omachi Unfiltered Nama Sake
I used to be able to buy Kawanakajima Genmai at the sake shop in the basement of Seibu Ikebukuro, but it has been difficult to find it since the shop was replaced by a new one,
The other day, I saw Aizan on sale at my favorite liquor store, and after persisting, I finally found Yumachi this year!
The first aroma was gorgeous and fruity, and the pineapple aroma and sweet flavor spread quickly after the first sip, with a refreshing acidity and a firm aftertaste.
We were very happy to be able to get a bottle of Kawanakajima Aizan, which we had given up on this week because we couldn't buy it. We are looking forward to opening the bottle!
Rice polishing ratio: 55% (100% Omachi)
Alcohol content: 16%. KumakichiToday, we opened a bottle of one-cup Junmai Daiginjo "Tasake Shiwari Gobu Hyakuda" released by our favorite Tasake!
When I first saw this one-cup bottle at the store, I did not recognize it as Tazake at all! However, the cool-looking can caught my attention, and after reading the description carefully, I realized it was Tasake!
The price of 935 yen for a single brew was a little over my budget, but I bought a can to try it out and it tasted great!
I was a bit over my budget, but I bought a can to try it out and it was so good! It had to be delicious.
The aroma was sweet like melon, and when I took a sip, I could enjoy the gentle sweetness of the rice, the firm acidity, and the lingering aftertaste of the 16% alcohol content.
I drink 2 gou of sake every night, but one gou was enough for me to enjoy this one!
Rice polishing ratio: 45% (100% Momota rice used)
Alcohol content: 16%. KumakichiKumamoto Castle Eiko Fuji Mori no Kuma-san Kumataro
Kumataro
Looking back 7 years ago, the year after my trip to Kumamoto, Kumamoto Castle was damaged by the earthquake and tsunami,
I have been drinking this bottle every year in the hope that the castle will be restored as soon as possible.
This is a Junmai Daiginjo brewed with "Morinokuma-san" rice, which is a food rice, and it has a sweet and delicious taste that is typical of Eiko-Fuji.
It has a fresh sweetness like green apples and a strong acidity, and you can enjoy the lingering aftertaste.
Rice polishing ratio: 50% (100% Morinokuma-san from Kumamoto Prefecture)
Alcohol content: 16.3 disryThe previous apples were so good that I bought some grapes as well.
The aroma is not unduly grapey, but it is a gentle, faintly fragrant grape. I was surprised that it had the same flavor as when I drank white wine. There is a bit of a gassy feeling.
The sweetness is moderate. The acidity is strong. It is quite sharp and strong acidity.
The acidity is combined with astringency and umami, and the astringency and umami persist until the aftertaste. As was the case with the apple, this unique astringency is wonderful.
The rice and agave saké is not too low in alcohol content, but still retains its umami, bitterness, and astringency, making it a very satisfying saké. I like these craft saké as well. KumakichiKangiku has come up with a special sake again this year!
Kangiku Silver Lining 2023
The successor to "Beyond C" which was so delicious last year that it was gone in an instant!
What is amazing is that the Junmai Daiginjo made from 29% So-no-Mai is now on sale for just over 2,000 yen, a very high spec bottle!
The sound of the bottle opening immediately after opening, a sip of the bottle, and the sweet and delicious flavor of thick, creamy apple and pineapple, followed by a pleasant sharpness.
This is a bottle that is too delicious!
Rice polishing ratio: 29% (100% So-no-Mai is used)
Alcohol content: 15%. KumakichiA comparison of Junmai Daiginjos from Tasake as a reward for cheering yourself up after a busy and exhausting day.
The second bottle
Tasake Junmai Daiginjo Koshiro Nishiki
This is a Junmai Daiginjo brewed with "Koshiro Nishiki" that got me hooked on Tasake.
Koshiro-Nishiki is Aomori Prefecture's rice suitable for sake production, bred by Nishida Shuzo, the brewer of Tasake.
This one is different from Akita Sake Komachi, with a rich sweet flavor that is enchanting!
The top aroma is mild and quite subdued, but once you take a sip, it is characterized by a refreshing sweetness, extended umami, and a beautiful acidity.
The bitter aftertaste that lingers at the back of the tongue is not persistent, and the taste is pleasant and comfortable.
Rice polishing ratio: 45% (100% Kojo-nishiki)
Alcohol content: 16%.
KumakichiA comparison of Junmai Daiginjos from Tasake as a reward for cheering yourself up after a busy and exhausting day.
The first bottle
Tasake Junmai Daiginjo Akita Sake Komachi
There is no reason why this one can't be delicious, it's the best combination!
Brewed with 40% polished Akita Sake Komachi rice, which is suitable for sake production in Akita Prefecture, it has the perfect balance of sweetness, umami, and acidity!
With a refined ginjo aroma and a 16% alcohol content, it is a bottle that no one could possibly dislike.
Rice polishing ratio: 40% (Akita Sake Komachi)
Alcohol content: 16%. KumakichiWhile we were busy preparing for the move, the cherry blossoms in Tokyo were in the final stages of a cherry blossom blizzard!
Tasake Junmai Ginjo Hyakushoku (Cherry Blossom)
I was going to drink it at the cherry blossom viewing party, but I will open the bottle at home!
This bottle is brewed with 100% "Hanamoi" and has a beautiful Japanese pattern of gorgeous cherry blossoms on the label!
The taste is very mild and mildly sweet, with a fresh aroma like biting into a sweet ripe white peach!
This was a delicious bottle that was consumed in small sips, but it was soon gone!
Rice polishing ratio: 50% (100% Hwasoi rice is used)
Alcohol content: 16%. ハリーGood evening, kumakichi!
I'm so glad you went for the rice wine, it's a pre-move-in celebration.
It's a perfect bottle for this time of the year 😊. KumakichiHi Harry, good evening!
I saw Harry-san getting it the other day at Kiri and I wanted to drink it! It was the perfect bottle for spring! HijiriHizirizm 令和四年酒造年度 山田錦 活性酒純米吟醸にごり酒発泡 KumakichiI want to drink the schwash, so I open a beautiful bottle of St.
Hizirizm 2022 Yamadanishiki Akkatsu-shu
This was my first bottle of Sei, but the beautiful cobalt blue bottle caught my eye, and when I read the description, I immediately took it to the cash register!
The bottle had a "be careful when opening" tag on it, but I opened it without any trouble!
The sparling was tight and cloudy, with the taste of rice, sweetness, and a hint of bitterness, and it was very drinkable!
The fresh grapefruit-like aroma after gulping it down was impressive and delicious!
Rice polishing ratio: 50% (100% Yamadanishiki from Hyogo Prefecture)
Alcohol content: 15 KumakichiFrom Akita's NEXT5 Yuki no Bijin, a special limited edition bottle of PB (private brand) that is only sold in four stores in the Kanto region.
This junmai daiginjo was brewed using Akita Prefecture's famous No. 6 yeast, with Gin-no-sei as the koji rice and Sakekomachi as the kakemai rice.
The impression was that it was quite hard when drunk cold, but once it was allowed to acclimate at room temperature, it blossomed at once!
It has a fresh and refreshing ginjo aroma from the top of the nose, and when you take a sip, you can enjoy its shwashy flavor, which is very tasty!
The refreshing sweetness of white grapes and beautiful acidity made it an elegant bottle.
Rice polishing ratio: 50%.
Alcohol content: 16%. disryI opened a bottle of Tazake, which I haven't had for quite a while. Along with Miyazumi's nigori, it is ranked No. 1 in the cool jacket ranking.
As I was turning the screw, I was preparing to blow out the bottle. It didn't blow up at all...
When you drink it, there is a modest aroma of rice. No gassy feeling at all. Why...
Strong sweetness. A little bit like Japanese sweets. Sourness is also strong.
Finishes with a strong umami and bitterness.
Recently, we have been drinking only modern nigori sake, but this sake is quite classical nigori. It is very drinkable. disryI drank it once and have since then, rice and agave. When I heard it was apple, I was curious to buy it.
The aroma is of course apple. The aroma is of course apple, and the ori is not too much, so you can enjoy the simple aroma of apple. The gasiness is not very strong.
The crisp sweetness and refreshing acidity went surprisingly well with meals. It is like a dry cider.
On the first day, the bitterness in the second half bothered me, but it subsided on the second day, and the crisp finish left a good impression.
I had tried a Dobrok once before and it didn't suit my palate, so I've stayed away from it since then, but this time I'll have to change my mind all together. It was so good! I'd drink it again! SatomiI bought a repeat later 😋.
📝Citation.
A bottle that goes well with meals with its soft mouthfeel and elegant gorgeousness.
The fruity aroma characteristic of daiginjos is somewhat restrained so that it can be enjoyed in everyday situations, and it has a clean, refreshing mouthfeel with less flamboyance.
Nanaken Kinu no Aji Araubashiri Junmai Daiginjo Nama Sake
Alcohol content: 15%.
Rice：Yumesansui
Rice polishing ratio: 47 RecommendedContentsSectionView.title
