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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. むら909Slightly pale crystal with transparency.
The nose is gentle, with pear, a little melon, white dumplings, and a hint of yogurt.
The first impression is of a robust flavor.
Elegant sweetness, sharp acidity, low bitterness, clean and dry impression, short aftertaste
Impression of bitterness becomes slightly stronger when heated.
I think I like to drink it cold with a glass.
It seems to go well with tempura because of its sharp impression. あちょおOld sake, twisted aroma, delicious flavor
Sweet syrup, burnt aroma
We had it with dessert pudding. The savory aroma helped the caramel syrup and was a nice touch. あちょおThin thin banana + loquat Fruity acidity Sweet, sweet
Exit with alcohol-derived astringency あちょおThe loquat is juicy, tasty, and sweet without being sticky. You can gobble it up. Delicious 😋. あちょおSweet but clear, juicy, easy to drink, tastes better when chilled. あちょおIt was served warm. Noble rice polish, gentle umami, roasted rice, savory. あちょおWe had it warmed.
Gentle rice flavor, gentle genmaicha (brown rice tea) with soup stock added + a hint of corn tea
Aftertaste: soft and pleasant.
Twisted umami: The lower the temperature, the stronger the twisted aroma and umami of old sake becomes. あちょおDark grain aroma, strong flavor, a little polyethylene.
Lingering cocoa. RecommendedContentsSectionView.title
