Timeline
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 KumakichiGot to buy some Junmai Ginjyo Usunigori from Tasake this year!
The bottle is a beautiful light blue color with a fresh label that evokes the image of new sake!
I'm very much looking forward to this bottle of junmai ginjo-namaishu & usunigorori made with my favorite Hanabukiyuki!
The aroma is of fresh melon juice with a hint of fresh melon.
I love the fresh melon aroma, moderate sweetness and fresh acidity!
When you mix in the oli in the second glass, it adds a full-bodied flavor that is typical of light nigori, and the change in flavor is delicious!
This is a bottle that I want to keep drinking forever!
Rice polishing ratio: 50%.
Alcohol content: 16%. かずきOpened January 19, 2023
Meeramai ❗️
Fruity ^ ^
Orangey citrusy, but awesomely gentle! Onshu mandarin 🍊
The flavor lasts for a relatively long time, but there's also a tangy bitterness at the end, which is also citrusy ^ ^.
You can drink it by itself without any snacks🙆 
ハリーI drank a little too much during the New Year's holiday.
I have a little stomach fatigue.
I have to try my best to take a day off from drinking😅.
Today I'm going to drink Cosmos Akizakura which I got last year 😀.
It's a crisp, light, moderate sourness and sweetness
The sweetness follows and it's delicious!
I think it's my favorite among Shinsei's colors 😀.
Today, we had negitoro (negi toro), egg omelet, duck, and
and tan shio (tongue salt).
And today, we're watching a recording of Yoshida Izuru's "New Year's Eve Wanderings" while we drink 🙂.
I want to drink sake 🍶 and go to izakaya izakaya izakaya izakaya izakaya izakaya izakaya
I want to go to more izakaya 🏮❣️
Yakko is on the show too😊.
home drinking 361 遥瑛チチGood evening Harry!
I've been sober since yesterday for some reason 😅.
I'm going to stay sober until the end of next week❗️
I wonder if I can do it 💦.
Rafa papaGood morning Harry 😃.
Your stomach is tired but you are drinking good sake 😆 I think I need to take a rest day but it's hard to make it 😅 take care of your body and drink good sake 😋. ジェイ&ノビィGood morning, Harry 😃.
It's hard to get back to normal after the New Year's drinking and eating fest 💦 but with this dish, I'll drink it 😆.
Oh my gosh ❗️Chichi you're awesome! Good luck 👋 ハリーGood morning, Chichi 😀
I know there are many reasons to refrain from drinking outside, but I hope to have fun with alcohol this year, too 😀. ハリーGood morning Rafa papa 😀
This time of year, there are so many new sake and seasonal sake that I have to worry about a lot of things I want to drink, and when I open the bottle, I drink it without posting 😅 I have to stop buying sake or going to the liquor store or something 😅. ハリーGood morning, Jay & Nobby 😀
We also drink as a couple, so our meals often end up as snacks 😅 I'm trying to talk to them to make a dinner of rice and miso soup, with non-snack style dishes! I'm trying to talk to them, but they are weak willed😅. デューク澁澤⭐︎
Hi Harry, I look forward to working with you this year.
You got a good drink.
Let's do it while working on your liver 😎. ハリーHi Duke 😃.
I look forward to working with you again this year.
Yes - health first after all.
You have to go or else you'll worry 😀.
I will take a good rest day this year❣️probably😅 KumakichiFollowing the tokoso, the first bottle to be opened in the new year is the annual zodiac bottle of Tasake!
Last year's bottle had an impactful tiger label, but this year's bottle is a spectacular bottle with 17 cute rabbits plus one more!
The reason for the +1 rabbit is the 🐰 on the back, which reads 🐰 "Ugly! Uumai!" on the back of the bottle, which is also impressive for the first laugh it evokes!
When we immediately took a sip, we found it to be a very fresh and crisp raw sake, with a gorgeous ginjo aroma and a slight sweetness after the first sip, and a mineral and bitter aftertaste as we swallowed it.
We have already had a seasonal label Junmai Ginjo made from the same 100% Hwaso sake rice, but this time the zodiac bottle had a more voluminous feel to it!
May this bottle be the start of many more delicious sakes for you this year! We look forward to serving you again this year.
Rice polishing ratio: 50% (100% Hanasoui rice is used)
Alcohol content: 16%. KumakichiThis label of special junmai is the standard for Tazake, but get a special bottle of this standard special junmai brewed with Yamada Nishiki!
Normally brewed with Hanabukiyuki, Aomori Prefecture's preferred rice for sake brewing, this bottle brewed with Yamadanishiki was available from 2021!
When we opened the bottle, we could feel the mild sweetness that is typical of Tasake Tokujun, and the refreshing acidity was delicious!
Rice polishing ratio: 55% (100% Yamadanishiki)
Alcohol content: 16%. KumakichiNext, we opened a bottle of Nishida Shuzo's Zenchidori (Utou), famous for its rice wine!
We had already had our fill of Tasake, but this was actually the first time we had had Zenchidori!
This Daiginjo is made from 35% "Hanasoui", Aomori Prefecture's preferred rice for sake brewing, which is also used for Tasake's Momiji and New Year's sake!
The aroma on the nose is the same gorgeous aroma we are familiar with from Tasake!
However, the taste was different once you took a sip!
The first attack is the same rich sweetness as in Tasake, but from there, the full-bodied bitterness is distinctive! It is a taste that only a Daiginjo, not a Junmai Daiginjo, can have!
Rice polishing ratio: 35% (100% Hwasoi)
Alcohol content: 16%. KumakichiAutumnal autumn leaves label among my favorite series of Tasake's One Hundred and Forty-four.
I buy Tasake every time, but the autumn leaves and cherry blossom labels with Hana-Sou are my favorite!
The fresh, dense sweetness in the first sip is like biting into a whole "Fuji" apple, a specialty of Aomori Prefecture!
The fresh sweetness is so refreshing that you can go on and on without any snacks and can't stop drinking!
It was a delicious bottle after all!
Rice polishing ratio: 50% (100% Hwasoi rice used)
Alcohol content: 16%. 
ハリーDenshikiku yellow is clear
Orikagarami red is sold out😅
Daiginjo for under 2k is a great deal!
Sip, the raw sake is very smooth on the tongue!
Green apple flavor, sourness and sweetness
The acidity and sweetness mix together, delicious!
This is indeed a popular sake that everyone is drinking!
I'd like to visit the brewery in Chiba someday 😊.
Today is hot pot, kimchi nabe.
But it would be a waste if I don't drink some good sake 🍶 first!
It would be a waste if we don't drink it!
Home Drinking 327 遥瑛チチGood morning Harry Sakeboy 😃.
So the electric red is sold out and you bought the yellow 😁.
The store that handles it is far away so I'll aim to drink outside ❗️. ハリーGood evening, Chichi😊.
Yes, I think the best time to drink is when I meet someone.
I like to visit liquor stores when I can.
I like to go to liquor stores when I find a good one 😀 I waited for 3 bottles on the way home that day.
I went home with 3 bottles of sake that day because I was on my way to a drinking party.
I went home with them in my arms😅. KumakichiAs new autumn sakes begin to hit the market, Eikofuji's Black Fox, one of Nigori's richest, as well as the store-exclusive "Tokonon Torori 2022".
Kurokitsune is made by grinding down Miyamanishiki from Yamagata Prefecture to 50%, and this thicker, more concentrated Tokono-Dorori is available in Tokyo at Masushin Shoten in Ikebukuro.
The top clear liquid before mixing in the ori is a clear, transparent cup.
The taste is a clear, elegant, sweet and delicious Miyamanishiki.
But when you mix in the oli, it is truly a special thick sludge!
It has a cloudy white color like amazake, and when you take a sip, you can taste the lingering rice flavor on your tongue!
It was a bottle that tasted twice as good as the other, a bottle that was a true Eikofuji experience!
Rice polishing ratio: 50% (100% Miyamanishiki from Yamagata Prefecture)
Alcohol content: 16.6 KumakichiI was visiting liquor stores in Tokyo, but they were all so crowded that I couldn't seem to drink slowly, so I stocked up at home and toasted Sake Day!
The first bottle was a special Junmai Daiginjo Shizuku-shu from Kawanakajima Genmai, 4,400 yen.
Kawanakajima Genmai is a superb sake for around 1,500 yen, but this bottle of Junmai Daiginjo with the additional time and effort of Shizukutori and tobin enclosure is sure to taste great!
The ginjo aroma is more refined than that of Kawanakajima Genmai, with a sweet, densely packed aroma, and the taste is clean, sweet, and delicious, with no cloying flavors.
This bottle does not come in a box, but it would make a great gift!
Rice polishing ratio: 35% (100% Yamadanishiki)
Alcohol content: 16%. RecommendedContentsSectionView.title
