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The freshness of the unpasteurized sake and the strawberry-like sweetness and flavor of Aizan coexist and are exquisitely delicious.
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H30BY. aged in a store but not so much matured, with a clear 35% polished flavor.
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This one also has a clear strawberry-like sweet and tasty sensation.
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It has the clarity of Jun Dai and the cute strawberry-like sweetness of Aizan.
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It has a mildly raw and sweet flavor.
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Ethyl caproate type aroma. Clear apple-like sweetness.
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The clarity of 40% polished rice, the juicy grape-like flavor typical of rice wine, and the acidity of Yamahai coexist.
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It has a beautiful flavor typical of 45% polished Jikin. The sake has a clean flavor typical of 45% polished Jikin, but the sake's sake yeastiness is not so strong.
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A modest support for the disaster-stricken areas.
It has a clear, soft flavor and is crisp and clean. It is heavier when the temperature rises. It is good as a food sake.
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Lychee? Clear fruitiness like lychee, deep flavor and sharpness.
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Lemon-like acidity is impressive again this year. The taste is generally light.
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A small support for the disaster-stricken areas.
Soft and clear flavor and sharpness from 50% polished rice. It is a pure Dai Dai, but it is not flashy and has a classical taste.
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R1BY. 55% polished with a clear flavor and sharpness with acidity. There is not much sense of maturity, but it has a sense of gravity typical of San'in sake.
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A souvenir from someone who went to Sado Island.
It has a clear gaseous taste even though it is fire-aged. It seems to be the most sharply made Garakudai, and is a light, dry sake that is crisp and clean.
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Fruity aroma of ethyl caproate type. It has a clear apple-like sweetness, and as the name suggests, it has a silky taste that is typical of 47% polished wines.
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The strawberry-like sweetness of Aizan mixed with the acidity of mizu-hashiroshi gives a sweet and sour impression.
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When served cold, it has a heavy mouthfeel. When heated, it has a candy-like sweetness and a sharpness accompanied by the acidity of Yamahai.
We had it with seared squid (photo #3) as a set of Funauta in memory of Aki Yashiro.
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It has a subtle freshness and banana-like sweetness.
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Ethyl caproate aroma. The fresh and beautiful apple-like sweetness is typical of Shinshu Kamerei.
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The first Sogen in support of the modest disaster area.
Aroma including a sense of alcohol. It has a firm sense of umami, a sense of raw sake, and a sense of alcohol.
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