Timeline
奥THE MOON 夢吟香 おりがらみ微活性生酒おりがらみ もよもよThis is the first time for Oku to try it, but it was recommended by a sake friend. The Yume-Ginko variety used here was developed in Aichi Prefecture and is a cross between Yamadanishiki and Wakamizu. It is a late rice variety with large grains that can withstand high rice polishing, and is said to produce a refreshing and flavorful sake. The liquor store's sales pitch was "adult calpis with the sweetness of melon," but what was it?
When opened, it was so carbonated that the lid blew off. The taste is fruity sweetness with a little less acidity, like pear and melon. It is thick enough because it contains a cage. It is a melon calpis soda with low acidity, silky and fruity.
A little bitterness comes later on, so the taste is well balanced. It seems to go well with food. 酒おやじぃぃぃI saw the label "PROTOTYPE" in a corner of the well-stocked HASHIWAYA and bought it right away!
I saw the label "PROTOTYPE" and immediately bought it!
It is hard to imagine from the lightness of the mouthfeel.
The spread of robust umami and a little bitterness
It has a good sharpness with a little bitterness, which is hard to imagine from its lightness in the mouth.
The structure is so clean that it is hard to believe that it is a PROTOTYPE!
Another sake that you can keep drinking 🍶. 酒おやじぃぃぃAroma that leaves your nose when you put it in your mouth.
After the fruity sweetness on both ends of the tongue
After the fruity sweetness on both ends of the tongue, you will feel the spiciness and be able to enjoy it.
A sake that you can keep drinking 🍶.
#Hashiwaya Sake Brewery
#Ota Ward 
もよもよI bought this bottle because the phrase "recommended by the young master of the liquor store" piqued my interest. It is a liquor store that I trust, so there is no doubt about it. The brewery is Ichinoya in Nagano, and they dug a well 200 meters deep with a local mineral water maker to use as brewing water. They have recently renovated their facilities, so you can expect great things from them.
When opened, it has a slightly carbonated taste, and when you drink it, it has a grapefruit-like sourness and a slightly bitter taste. It is also sweet, with a hint of melon. Yes, this is the kind of flavor that is popular these days.
It is not too sweet, so it seems to go well with a variety of foods. I think it would go well with a refreshing cheese or white sauce with white fish.
I thought I had somehow heard of Ryusuisen, but it was a sake I had tasted long ago. However, the label has changed a lot. I heard that the female toji (master brewer) has been experimenting with everything from taste to labeling. I want to support breweries that are run by young people. ジェイ&ノビィHello, Mr. Moyomoyo😃
I have a theory that you can't go wrong with a recommendation from a trusted liquor store 🤗Ryusuisen, which is not too sweet! I'll give it a try when I see it 😋. もよもよ@Jay & Nobby.
Asking a sake professional is a definite choice. I've never been off in my experience lol.
Ryusuisen is a modern bottle, but definitely one of the higher level ones. You won't regret it! もよもよI found a label I had never seen before at Kangiku. Kotobukinmoku is the name of a rice whose father is Yamadanishiki, and it is made in Fukuoka Prefecture. How about at the spring moon viewing? The label commented, "How about at spring otsukimi?
This sake is so energetic that it makes a noise when opened. It has a fruity flavor like apple, lychee, and pear, but very tasty without being too sweet. It has a silky mouthfeel due to the fact that it is orikara-mi.
It would be delicious with white meat fish sashimi. もよもよItzumi Shuzo is a small brewery on Sado Island. I heard it is somewhat of a hot topic, so I was curious to purchase a bottle.
The taste is that of a moderately strong sake. It has a strong flavor of rice and a slightly melon-like fruity taste. The richness is stronger when drunk chilled. It tastes better when drunk slightly warmed, as the sweetness increases.
It is said to be delicious with sashimi. It has a strong umami taste of rice, so dishes with a soy sauce-like flavor may go well with it. It is surprisingly good with meat and potatoes. もよもよI know it has been a while since I have had a Kangiku, but I can assure you that it is definitely delicious. This is another sake using "Ken Aiyama," which is quite interesting. Aiyama is a rare rice that is almost 100% produced in Hyogo Prefecture, and its production is not that large to begin with. It is a diamond of sake rice. This sake has quite a story behind it, as it is brewed with Tokushima-grown Ken-Aiyama.
The taste is a mixture of fruity acidity, bitterness, and sweetness along with a lactic acidity. This is a grape in my opinion. I don't know if grape calpis is the right way to describe it, but it has a nice sourness and slight bitterness. I thought Kangiku was sweet, but I don't think this one is as sweet.
I found a very tasty sake. It is good enough to drink by itself, but I think it would also go well with salty cured ham. もよもよIn Haneya, a Toyama sake, it is CLASSIC because it was brewed by unraveling the brewery's past recipes. We think the brewery is characterized by freshness and sweetness, now let's see what this one is. The rice is unknown, but it is a Junmai Ginjo spec. raw sake.
The sweetness and freshness is the same as the usual Haneya, only
I find this one to be a bit darker. It is very apple-like and rich. Although it is a raw sake, it has a bit of an apple pie-like quality to it.
It's called "classic," but am I the only one who thinks it's quite modern? However, it seems to have more gravitas than usual. I enjoyed it very much. もよもよI bought it at a liquor store, attracted by the label. The brewery was originally a collaboration with Mie University, but the toji apprenticed himself to Toichi because he wanted to make good sake. The brewer said that the name "Kankoubai" means "early blooming" in Japanese, while "hi-ire" means "late blooming".
Upon opening the bottle, the sake is quite rich. It is juicy and fruity, but I can't think of the right word to describe it. I felt it had a persimmon-like mild sweetness, but with a bit of sourness added to it.
It would certainly go well with white fish carpaccio. I would recommend drinking it chilled. もよもよAlthough I was going to get the sweet sake, I was attracted by the label and bought this one. I have the impression that Abekan is not sweet but dry with a clear flavor, but I am very curious to see what the goldfish label, which is said to be popular every year, looks like.
The aroma is restrained and the taste is like a clear melon flavor. It has a fruity, yet dry impression with a low acidity. It is very stable.
It would be good to pair it with refreshing dishes. Somen noodles? But it would also flow nicely with rich Camembert cheese or ham. もよもよThis is an unfiltered, unfiltered, unfiltered sake from the famous sake Kawanakajima Genmai. Mariko Chino, the brewer of this sake, is the toji (master brewer) and has won various awards.
The taste is characterized by a mild sweetness. It was difficult to determine what kind of sweetness it was, but I think it is best described as ripe melon, as other people have commented. It is similar to Fanta Melon with less carbonation.
It is a hard liquor to find, but there is no doubt that it is delicious. I think it would go well with Camembert cheese. もよもよHaneya is a sake brewed in Toyama, and this is a freshly pressed, unpasteurized sake that came out at the end of the year, and was awarded the Gold Medal at the 2022 IWC International Wine Challenge, so it has quite an overnight stay attached to it.
The catchphrase for this sake is "a rainbow of flavors", and it seems to be bottled immediately after being freshly pressed. It seems that the sake is bottled immediately after it is freshly squeezed. That said, it was not overly sweet, but rather relatively refreshing. I think it tasted a bit like melon.
I think it would go well with just about anything, but I think it would be a good match with Camembert cheese, for some reason. I think it would go well with something light and salty. RecommendedContentsSectionView.title
