Timeline
KModest, elegant, delicate, fruity aroma.
The acidity is quite strong, which is not found in other Jikin, and it disappears after the mid-palate (after a few days, the acidity at the mouth is quite mild).
The sweetness and umami are mild throughout, and the back palate has a strong umami with depth, which is typical of sake.
I feel that this is a sake that should be paired with expensive kaiseki dishes.
Without any preconceptions, it is a sake that adds color to special occasions.
It is expensive, so even if I could buy it, I wouldn't repeat drinking it at home.
4.50 KJunmai sake with a mild, rice-like sweetness
Sake from the San'in region tends to give the impression of being heavy, so people tend to avoid it, but Izumo Fuji does not have an advanced mellowness that lingers in the aftertaste.
Rather, Izumo Fuji has a light finish, and while the mature flavor typical of this autumn sake can be fully felt, hats off to the technique used to bring out this crisp finish!
4.00 K(Left photo)
The two Omachi varieties have a light, elegant balance of sweetness, flavor and acidity that makes them both beautiful as Collage and Omachi sake.
The Bizen has a fuller sweetness and umami that is typical of Omachi, while the Akaban is more modern and beautiful with a stronger acidic aftertaste.
Both are excellent!
4.25
Bizen has a check-in from last season, so I omitted it. K(Left photo)
More acidic and fruity than Junmai
Pleasant ginjo aroma
Gentle balance of sweetness and acidity
Very good taste differentiation and refinement as per the grade
4.00 K(Right photo)
As is typical of junmai sake, it has a strong umami flavor.
It reminds me of the Ura-hayagi I drank before, which has a distinct flavor.
It has umami, but naturally not too strong, and has a well-balanced taste with sweetness.
A versatile mid-meal sake that goes well with dishes with strong flavors.
Good cost performance
4.00 AKABUSPARKLING GALAXY純米生酒おりがらみ発泡 KIt has the acidity of a summer sake and the fizziness of a sparkling wine, making it very refreshing to drink!
Unusually, it does not taste like akabu, but it may be the most acidic akabu I have ever tasted.
It is so refreshing that you may finish it right away, but when you taste it thoroughly, you will find a mild sweetness that is typical of ogara-mi.
The acidity decreases and the sweetness stands out on the back palate.
4.25 KIt has a fruity sweetness like Miyamanishiki, but it is also refreshingly fruity, making it a good mid-meal sake.
As the temperature rises, it takes on a hiyaoroshi-like softness.
The name "Yonagata" is also excellent!
4.50 KIt has a rich, mellow, umami mouthfeel while retaining, or rather strengthening, the gorgeous fruity flavor that is typical of the Oku region.
And yet it leaves a sweet and sour aftertaste.
The alcohol content of 18 degrees is surprising!
4.25 KThe taste is light and refreshing with a sweet and acidic center, reminiscent of the refreshing fruity taste typical of Nagano sake, but with a mature and calm flavor.
A very high quality autumn sake.
4.25 KThe taste is impressive after "Mokke Bodai Hashiwake" and "Rohafu".
Juicy sweetness and umami that is typical of Mimuro cedar!
Whether it is because of the omachi, hiyaoroshi, or both, it has a particularly strong sweet flavor, but with a grape-like acidity and a very light and refreshing aftertaste!
The beautiful Mimuro cedar and Oumachi are a perfect match!
5.00 KA mellow, umami-kuchi sake quality that is new to Kouei Kiku.
The sweetness is quite strong and robust.
Yet, it is not too heavy, and the freshness typical of nama-zake brings this strong sweetness together nicely.
The lactic acidity and the bitterness that tightens the aftertaste are also good accents.
4.25 KCompared to the normal Abe+, the sweet and tasty acidity is more pronounced, and the acidity is particularly strong, with an aroma like ripe grapes.
Its atmosphere is somewhat similar to that of Yonotori.
There is absolutely no hint of a tangy taste. This may be due to the combination of Hashira shochu brewing and high refining.
The sweetness and umami are cut off quickly in the aftertaste, and the acidity remains pleasantly smooth.
5.00 たけぽんI chose this sake because it is a food sake and a sake from an unexplored region.
I thought it might be too sweet for a food sake when I first sipped it, but the sweetness quickly disappeared from my mouth and I was able to drink it without hesitation.
We had it with local grilled scallions, and the sweetness of the sauce did not go well with the scallions.
Kagoshima is known for its shochu (distilled spirit), but there is also this delicious sake. ma-ki-Hello, Takepon-san!
Congratulations on your first Kagoshima Prefecture sake🎉!
It's really surprising how sweet and tasty shochu prefecture's sake is 😋.
It sounds like it was a great match with your meal 🤤🤤. たけぽんGood morning, ma-ki-. Thank you for your comment 😊.
I was just trying to drink some Kagoshima sake! I was just trying to drink Kagoshima sake, but it was an unexpected happy encounter ✨.
I like Kagoshima shochu, too. w KLong time no see Tokyo
A strong sweetness, but not too heavy and transparent.
Calm and beautiful sake that disappears peacefully while retaining its umami flavor.
Yamori that never misses
4.50 KRefreshing and gorgeous mouthfeel
It has a floral, Aizan-like flavor, but it is more like Kaze-no-mori than a floral, Aizan-like flavor.
The sweetness is not that strong, with a slight sweetness and acidity that lasts for a long time, followed by the minerality that is typical of hard water.
Naturally, it has a light aftertaste and is, well, dense!
4.75 KDespite the simplicity of the local sake on the label, it is a modern, elegant, light, dry sake.
The strong acidity is a nice accent, but the base of the sake has a strong rice flavor typical of the Tohoku region.
4.25 KI'm not sure if I've ever had a ginjo Icchorai, but this must be my first jungin!
Neither light nor mellow, a beautiful dry sake in between.
It has a strong umami flavor, but it is not heavy.
It is also light with acidity.
A little sweetness appears in the back of the mouth, but the umami is pleasant throughout.
4.25 KThe back end of the mouth has a delicious flavor for a red wine, but the acidity is strong from the beginning to the end.
It is a light-bodied wine that you would like to drink in midsummer if you want.
But it has a nice thick aftertaste.
The taste is a little citrusy, but in the end it's just a little bit of rummy, and Akabu tastes like Akabu.
4.50 KThe first autumn sake of the season
Light on the palate
The taste is full and mellow sweetness typical of Yamadanishiki.
The flavor has a hint of hiyaoroshi, or "cold sake" flavor.
The mild acidity lingers from the mid-palate to the back of the mouth.
This hiyaoroshi is just right for this lingering summer heat!
4.75 RecommendedContentsSectionView.title
