Timeline
むら909Fairly pale yellow color with a sense of transparency.
First impression of the aroma is elegant, full rice
Cooked rice, chestnut astringent peel, faintly spicy.
The first impression on the palate is moderately firm.
Moderate sweetness, rounded acidity, and moderate bitterness.
Rich, but not too rich, and easy to drink.
It is a sake that should always be served at room temperature.
Of course, it is also delicious warmed up.
A good food sake that has umami flavor but does not interfere with the meal.
I think it goes better with light soy sauce dishes than dark soy sauce dishes.
In my current mood, I would like to drink it while eating garland chrysanthemum with sesame paste and boiled white meat. 
むら909Nishida Shuzo, Aomori Prefecture
Tazake Special Junmai Sake
Rice polishing ratio 55
Alcohol content 16%.
Slightly hazy pale crystal
The first impression of the aroma is a beautiful rice with moderate floral notes
Green apple, Kamishinko, and a hint of citrus
The first impression on the palate is firm umami.
Full-bodied sweetness, gentle acidity, and mild bitterness.
Overall, it has a good balance of full umami with a good amount of ginjo aroma and a moderate lingering aftertaste.
When cold, the bitterness is a little strong.
I like it best when it is served in a glass and the temperature has risen.
You can feel the umami of the rice more strongly.
I think it goes best with soup stock when heated.
Tasake is delicious.
It's always good. ひるぺこHello, Murasan. Tasake is consistently delicious! The other day at my part-time job, there was a guy who kept ordering Tasake, and even though he would occasionally switch to other brands, he kept coming back to Tasake, which made me realize once again that it is one of the most reliable and worthwhile bottles 😊. むら909Good evening, Hirupeko!
Tasake is really "stable", isn't it?
It is always delicious. I really appreciate this. むら909Ishikawa Prefecture Kakoshi Co.
KAGANOTSUKI Junmai
Rice polishing ratio 60
Alcohol content 15.5
Slightly hazy pale yellow color.
The first impression of the aroma is full-bodied
banana, bitter chocolate, caramel, yogurt
First impression on the palate is rather strong
Full-bodied sweetness, gentle acidity, mild bitterness.
Overall, the balance of the taste is mellow and delicious, but the lingering aftertaste is not too long and fades away quickly.
Although the alcohol content is 15.5 degrees, I feel a strong sense of alcohol.
It has a sharpness like when you drink Honjozo.
I would like to drink it with simmered dishes because it has a strong umami flavor.
I had a chance to drink with the master brewer several times, and I was moved to tears every time when I heard his thoughts on this sake, but I don't remember the specifics of what moved me each time (I drank too much).
I'll have to ask him again next time. 
むら909Nearly colorless crystal with transparency.
First impression of the aroma is fresh white flowers
Melon, pear, koshinko, and a moderate ginjo aroma are pleasant
The first impression on the palate is light but rounded umami.
Mild sweetness, sharp acidity that is not too strong, and a slight bitterness at the end.
The overall balance is smooth, with a mild umami, but with a clean finish and a rather short aftertaste.
This product is a limited edition sake sold twice a year, in spring (April) and fall (November). (The sake we drank this time was the one sold in November.
It has a moderately mild umami flavor, as if it is "new sake that has been laid down for 10 months.
It has a ginjo aroma, but it is not too strong. It gives the impression of a pretty white flower rather than the exuberance of a flower blooming all over the place, making it an easy sake to pair with meals while enjoying its moderate aroma.
I think it goes well with appetizers, sashimi, grilled dishes with salt as the main ingredient, and tempura.
What would you personally like to eat with this sake?
I feel like it would go well with blue cheese. I think it would be better with a little more punch there.
Let's see, blue cheese ham cutlet, I'd like to drink with this at this very moment! ひるぺこGood evening, Murasan. So Seisen is the sake of the brewery that became the model for Natsuko's sake? It looks like a pleasant sake with just the right amount of ginjo aroma 😊. むら909Good morning, Hirupeko!
Yes, it seems to be the model brewery for Natsuko's sake.
I always confuse it with Rumiko's sake lol. むら909Yamagata Prefecture Takagi Shuzo
Jyushidai Banshu Yamadanishiki Kamimoroshiro
Nearly colorless crystal with a sense of transparency.
First impression of the aroma is gorgeous
Melon, muscat, white flowers, black tea, white dumplings
The first impression on the palate is sweet and delicious.
Sweetness with mellow umami, a hint of acidity, and a moderate bitterness.
The balance of the taste is not too harsh, and the lingering aftertaste is pleasant, but not too strong.
I wonder what goes well with this kind of sake that is complete on its own.
Today, after eating a meal, I drank sake alone and thought, "Ah, it's a delicious sake.
I will try it again to see what it goes with. 
むら909Saga Prefecture Koueikiku Sake Brewery
Koueikiku Kibo
Unfiltered unpasteurized sake
Alcohol content 16%.
Nearly colorless yellow with a sense of transparency.
The first impression of the aroma is elegant rice, the type of aroma I like lately!
Banana, muscat, black tea, white dumpling, chocolate, and a hint of caramel.
First impression of the taste is light and firm.
Mild sweetness, moderate acidity with a light effervescence, moderate bitterness.
Smooth balance with a good sense of maturity and a good lingering finish.
According to the brewer's information, it is "brewed with natural lactic acid bacteria," "pressed in spring, bottled, and then stored in ice for about six months" (information from the brewery), which is different from "hiyaoroshi," a sake made from "sake yeast with a natural yeast yeast base.
I heard that "幾望" means "almost full moon.
It is very enjoyable to drink it while thinking about whether it is related to that or not.
My personal image of Koueikiku is that there are a lot of sharp sake and the range to match with food is limited, but I think "Ikumochi" is an easy sake to match with food. It also looks delicious warmed up.
Today, I really enjoyed drinking it while biting into a "chikama". アラジンGood morning, Mura909 😃.
Kouei Kiku Ikou and Cheikama 🤤I'm sure you'll be drinking a lot of alcohol after a lazy day: ☺️
Koei Kiku has released their first year-round product, Seikai (Sky), so I'm interested in that as well! むら909Hi Aladdin!
I think Cheekama is very competent!
Seikai Sky, I'm curious about it!
I will drink it when I find it! 
むら909Pale greenish yellow with transparency.
First impression of the scent is elegant rice, I like this kind of scent these days.
Banana, muscat, white bean dumplings, beautifully pinched rice bales, and lime as minerality.
The first impression on the palate is gentle but firm.
Elegant sweetness, smooth acidity with fine bubbles, and a hint of bitterness at the end.
The balance is smooth with a gentle mellowness, and there is a good aftertaste.
I have the impression that this wine can be served with not only light appetizers, but also with main dishes because of its robust rice flavor.
Today, I drank it with shrimp and chili, and it has a delicious rice flavor that will not be defeated.
I would like to drink this sake again! ひるぺこGood evening, Murasan. This is the first time I have heard of Chiyo no Hikari. I am very much attracted by the rice flavor that is as good as shrimp chili. It is good to have an all-around sake from appetizer to main course with a sense of security 😊. むら909Hi, Hirupeko!
I think Chiyo no Hikari is a delicious sake.
It is a sake from Niigata. If you see it, please try it! むら909Hayashi Shuzo Brewery, Toyama Prefecture
Hayashi Junmai Ginjo
100% Yamadanishiki from Hyogo Prefecture
Polishing ratio 55
Alcohol content 16%.
Pale yellow in color with a sense of transparency.
The first impression of the aroma is mild rice
melon, muscat, lime.
The first impression on the palate is rather strong
Rich sweetness with a hint of thickening, smooth acidity, and bitterness with umami.
Rich balance, but not too persistent, with a short aftertaste.
The first time I drank it was raw Gohyakumangoku, which was very tasty and made a strong impression on me.
The fire-aged rice difference is also delicious.
Hayashi says, "Always delicious."
I think the food is all-mighty.
I'm in the mood for chicken seseri with salt.
I just want to eat it, but if Hayashi is next to what I want to eat now, it's even better. That's how I feel personally. 
むら909Oki Daikichi Honten, Fukushima
Aizan Nakadori
Junmai Ginjo
Banshu Aiyama 83
Polishing ratio 60
Alcohol content 15
Nearly colorless crystal with a sense of transparency.
The first impression of the aroma is gorgeous rice
melon, green apple, white dumpling, and a hint of cinnamon.
First impression on the palate is a little light, but soon after, the rice flavor is strongly felt.
Thick enough to have firm legs, elegant sweetness, fine acidity, and a moderate bitterness at the end.
Overall, the balance is smooth with strong rice flavor.
A moderate lingering aftertaste
I would recommend this sake to those who are not good at sake, it is very easy to drink.
I like to drink it cold. As the temperature rises, the aroma of rice can be felt more strongly, which is also a nice sensation.
What would you like to serve with it?
I think of Japanese food as an appetizer, such as tofu paste with cheese, or a combination of fruit and vinegar.
I think it would also go well with fatty, high quality meat.
I don't know, maybe a peach sauce.
I'll give it a try sometime. むら909Imanishi Seibei Shoten, Nara Prefecture
Harushika, Junmai, Super-hashikuchi, Nama-shu, Onizakari
Rice polishing ratio 60
Alcohol content 18
Pale yellow in color with a sense of transparency.
The first impression of the aroma is fresh and full.
Grapefruit, Kashiwa Mochi, Ramune
The first impression on the palate is light but firm.
Slight sweetness, fine and sharp acidity, moderate bitterness, and a good balance of umami and dryness.
The lingering aftertaste is rather short and cut off firmly.
Anyway, the label is cool!
I think it is a sake with a distinct personality that is easy to recommend to people who like umami and spicy food.
I have the impression that it can be used with all kinds of food.
I'd like to pair it with tempura since it cuts well.
In my current mood, I would like to drink it with squid tempura with salt.
I feel like I can drink it while eating a Ramune because I can feel its Ramune flavor. むら909Fukui Prefecture - Echizen Cape
Tank pressing Junmai-shu
Fire-aged
100% Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio 60
Alcohol content 16%.
Nearly colorless yellow with a sense of transparency.
The first impression of the aroma is elegant brown sugar.
Caramel, coffee, and a hint of yogurt
First impression of taste is rather strong
Mild sweetness, gentle acidity, moderate bitterness
Overall impression is smooth with a light sense of maturity
A moderate lingering aftertaste
It is easy to drink while feeling the sense of maturity.
You can drink it with a sense of umami, but it is not that assertive, so it is relatively versatile with food.
I would like to pair it with fish.
I think it would be a great sake to drink with fish, such as yuzu-an grilled bonito, while enjoying the delicate flavor of the fish.
It would also be nice to drink it while chewing brown sugar from a delicious remote island in Okinawa. 
むら909Aichi Prefecture Raku-no-Se Yamahai Junmai, bottle-hitched
Aichi Yumematsuri
Netsukake 4-stage brewing
Alcohol content 18
Polishing ratio 70%.
Nearly colorless yellow with a sense of transparency.
The first impression of the aroma is of plump yogurt.
apple, clove, steamed straw, caramel, and strong alcohol.
First impression on the palate is strong.
Full sweetness, firm acidity, and a good amount of bitterness with a delicious finish.
Rich but not too persistent balance, with a good lingering aftertaste.
I wonder if the aroma of yogurt is an off-flavor for sake.
But personally, I like it very much.
The first time I felt it was with Kozumizuru's Namahoshi Junmai.
I loved to drink it slightly warmed up!
Of course, Raku no se is also quite tasty warmed up!
No, I think it really comes into its own when it's heated up!
What would be a good dish?
I have an image of meat rather than fish!
I'd like to drink it with meatballs with sweet and sour sauce.
I'd prefer something with thick onions in it.
For fish, maybe nanbanzuke? No, I'd prefer something with a bit more punch. Maybe with some spices.
Come to think of it, Kouzutsuru goes well with crab, so maybe we could go with crab?
I'll go buy some crab. ひるぺこGood evening, Murasan. Did you read that I am planning to go to Kozumi to eat crab next time? Do you want me to bring some Raku-no-Se? むら909Hi Hirupeko, I see you are going to Kasumi!
Crab is good! Please try Raku-no-sei along with local sake and let us know what you think! アラジンHi Mura909, nice to meet you 😃 Good evening.
Just the other day I drank a bottle of this sake ☺️ and I felt it really came into its own when it was warmed up 🍶.
I also like the sake with a milky aroma: ☺️
Your comments on the pairing are interesting and informative 😊. むら909Hi Aladdin, nice to meet you!
I see that you are the type of person who really comes into his own when heated!
I enjoy reading your posts very much.
I look forward to reading more of your posts. 
むら909Okayama Sankan Omachi Junmai Sake
Unfiltered unpasteurized sake
100% Omachi grown in Okayama Prefecture
Rice polishing ratio 65
Alcohol content 18.5
Crystal with a transparent pale yellow color.
The first impression of the aroma is the fullness of rice.
banana, muscat, a little lychee, and joshin powder.
The first impression on the palate is somewhat strong, as is typical of unfiltered unpasteurized sake.
Mellow sweetness with a sense of thickening. Rounded acidity is followed by a moderate bitterness.
Overall, the impression is mellow while still feeling the strength of unfiltered unpasteurized sake.
There is a moderate aftertaste.
There is also the Sankan Junmai Sake Rice Asahi, which I have been enjoying recently, but I prefer the Omachi, which has a slightly more complex flavor.
My first encounter with it was after it had been aged for several years.
At an event, the master of the restaurant casually recommended it to me and I enjoyed it so much that, after drinking quite a lot, I said to myself, "Wow, this is good! Delicious! I was so impressed with the taste that I said to myself, "Wow!
I think I'll try aging it fresh.
It would also be delicious warmed up. むら909Shinmasa Shuzo, Akita Prefecture, Japan
White malted rice 13%, Kyokai No.6 wooden vat
The appearance is transparent crystal with a slightly pale yellow color.
The first impression of the aroma is refreshing.
Grapefruit, muscatel, and koshin powder.
The first impression on the palate is rather strong.
Distinctive acidity, elegant sweetness, moderate bitterness.
Smooth balance with a rather short aftertaste
Strong citrus acidity.
It would probably go well with pasta with tomato sauce, or even pizza.
In Japanese cuisine, it might go surprisingly well with yuzu-an-roasted bonito, or perhaps it is too subtle,
Or, instead of squeezing lemon juice on fried oysters, it might be subtle, too,
I'll try it next time. むら909Akita Prefecture Shinmasa Shuzo Akita Kame-no-o
Appearance is crystal clear and nearly colorless
First impression of the aroma is refreshing
Shine muscat, lychee, slight grapefruit, clean rice that has been polished
First impression of the taste is light
Elegant sweetness, refreshing acidity, moderate bitterness
Smooth balance with a rather short aftertaste
I tried it with Shine Muscat because it felt like Shine Muscat.
This was different.
The sweetness of the fruit won out and the flavor of the sake disappeared.
It is not good to bring everything together, is it? I learned a lot.
I think it goes quite well with cream cheese.
The cream cheese tasted like it had been doused in honey. I think it added a flavor that was missing from the alcohol by itself. むら909Transparent, slightly dark topaz.
Banana, aromatic wood, cinnamon, smoke, strong alcohol.
The first impression on the palate is quite strong, with a full-bodied sweetness, firm acidity, mild bitterness, overall a rich and powerful balance with a subtle umami, and a good lingering finish.
It is a powerful sake, so it is also delicious warmed up to a firm temperature.
The sweetness has settled down and it is like an elegant Shaoxing sake.
It is a robust sake that reminded me of Shaoxing sake, so I paired it with a pepper-aubergine tofu dish.
From shibi, Miyako-bijin, shibi, Miyako-bijin, ah, an endless loop!
It also goes well with the shrimp mayo I made with it.
If it goes well with shrimp mayo, it must also go well with okonomiyaki.
Next time I have okonomiyaki, I will drink it. 
むら909Pale crystal with transparency.
Moderate floral, pear, melon, white flowers, white dumplings
Slightly strong first impression, mild sweetness, rounded acidity, bitterness with umami, mellow balance, slightly long finish.
The impression is that it is a beautiful Yamadanishiki Junmai Ginjo with a slightly stronger umami.
I think the sweetness is too much when it is warmed up, I prefer it cold.
I would like to drink it with smoked cheese or something, or maybe a washed cheese is more appropriate, or maybe with scraps of blue cheese. Raisin butter would be good, too,
I think it would be delicious with a bite of a cheinmuscat.
I'll buy some tomorrow and give it a try. ひるぺこGood evening, Mura909-san. I'm Hirupeko, the same Orihime University for your installations. I didn't realize that even Touka-san is a sakéwasan 😳 I'm looking forward to tomorrow's gorgeous pairing of Hyakutenmanuten and Shinemuscat 😊. むら909Good evening, Hirupeko-san! I'm enjoying Sake-no-wa! There are still a lot of sake that I don't know about, and I learn a lot from seeing other people's impressions! Thank you for your continued support! ひるぺこI'm glad to hear it too. ‼️The 100 Tenma Manten upsurge alone was a surprise, but it was a real surprise😆 And the tasting comment was also a quintessential one. I'm thinking of having lunch at the library next week. Looking forward to it 😊. むら909Tamagawa Ice Breaker 2019BY
Aged 5 years
Slightly hazy dark yellow.
Banana, cloves, steamed straw, paulownia chest
Fairly strong impact, full sweetness, firm acidity, mellow impression with umami accompanied by bitterness, slightly long finish
When heated hot, the spread of the flavor is brought together.
I think I prefer this one if I want to drink it in a leisurely manner.
No, I like both.
When I tried it with mackerel sushi, the hotter version gave a better sense of unity.
I felt a bit of fishiness when it was hiya (room temperature).
I was once told by the toji (master brewer) of a brewery
Why is Tamagawa's sake so strong?
He replied, "Because Harper's sake is the real thing.
He replied, "Because Harper's sake is the real thing.
He replied, "Because Harper's sake is the real thing.
Hmmm, what is "real" and what is the opposite, "fake"?
I think I asked him what happened next since we were drinking, but I don't remember.
I will ask again. むら909Slightly pale yellow with transparency.
First impression is mellow and powerful
Rice bales in the warehouse, direct alcohol, chestnuts
Strong flavor, weak sweetness.
Bitterness with umami leaves a slight aftertaste
Powerful and lingering.
Closest impression to Junmai Harazake, which I liked but has been discontinued.
It has a strong alcohol taste with umami, so I would like to pair it with spicy food.
I would like to drink it with chicken sprinkled with crazy salt, or perhaps a Big Mac with pepper. (I like Big Mac). むら909Slightly pale yellow with transparency.
Mellow impression with a hint of ripeness.
Banana, almond, cooked rice, caramel, clove-type spices.
The first impression on the palate is strong, with moderate sweetness, firm acidity, and a full-bodied bitterness that does not linger.
Rich but not clingy impression.
The lingering finish is also moderate.
I would like to match it with a solid meal as it is full and spicy.
Pork stew with octagonal flavor, yellowtail cooked with arabesque sauce.
It would go well with a Big Mac.
Also, it would be delicious to drink it while biting into delicious brown sugar from a remote island in Okinawa. RecommendedContentsSectionView.title
