Timeline
shitakkeThe balance shines through. The impression is that sweetness, sourness, umami, and bitterness come together just right. It's lightly sipped, and it's good for sipping sake. I could drink this drink on its own for a long time!
When it's freshly opened and cold, it has a watery, clear taste. It also has a slight spicy taste. I often think recently that the way you feel it changes depending on the temperature range is one of the interesting and difficult aspects of sake.
Compared to the same junmai ginjo sake (Ryosuka), the acidity is more subdued and the taste is more pronounced.
On the third day after opening it, I felt the flavors opened up and the gentle sweetness and umami reached its peak! It's very tasty. shitakkeNice acidity! The temperature starts off a bit high in the cold sake band. It has a ginjo feeling, but the sweetness is moderate. The sourness is just barely within the line of my personal taste, so this appraisal is pleasantly intoxicating...
Apparently, Sanpai has its own way of enjoying itself, but I think this is a drink that can be enjoyed cold or chilled! Also, as it approaches room temperature, the acidity seems to soften and the flavor comes out.
Tashu was launched in October 1974 with the intention of going back to the basics of sake and creating a real sake with style. Next month it will be exactly 46 years since it was released (it's got more history than I thought!) I'm happy if it's a little easier to get. shitakkeIt has a mild sweetness like a gourd, then a sharpness afterwards. It has a fresh impression. You may be able to drink this appraisal lightly.
Doi Sake Brewery used to be led by Mr. Shokichi Hase (who died suddenly in 2009), one of Noto's four toji, along with Mr. Naohiko Noguchi, but Mr. Shinba Minori has taken over and is brewing sake in the same Noto style. To put it bluntly, the Noto Toji is a group of brewers who originated in Ishikawa Prefecture, and Noto-style sake is rich and gorgeous. まこじぃI recommend the unfiltered pure rice sake, Akaiwa Omachi. It's a seasonal product, but you should try it! shitakkeThanks for your comment, Makoji! We had a delicious appetizer and recommended sake. More must-buy sake! 
shitakkeIt smells and tastes like muscat. It doesn't have much of a muscat flavor when it's opened. If you're served something that's been sitting around for a little while and it's called wine, you might not recognize it as sake! It's not too sweet. I think the smoothness, on the contrary, emphasizes the fruity taste. It's the most surprising sake I've had in a while!
It was the first time I've felt the strangeness of the pairing. Today's food pairing was not shrimp mayo, but chicken mayo and ginger miso soup (Ryuuji's recipe). The muscat feeling was extraordinary when I drank it after eating the chicken mayo. I got to experience how differently the sake felt depending on what I ate with it!
Since the wine yeast used is wine yeast, it must have a white grape taste. The bottle is also perfectly shaped like a wine bottle. I bought this drink knowing it was made with wine yeast, and it was even better than I expected. The synergy of the eating combination was great! 
shitakkeA full-bodied autumnal sake. Easy to drink without being quirky, yet the sweetness and umami flows in! The acidity is so light that it feels light, which is a plus, and you can drink it without feeling the slightest bit heavy.
As the temperature range rises, the heaviness comes out a little bit, but if you want the feeling of drinking, it's just fine.
The terms "hiyaoroshi" and "akiagari" are notoriously difficult to understand.
Hiyaoroshi is a type of sake that is squeezed in the winter and stored in the fire, and then aged over the summer before being packed fresh for shipment.
Hiyaoroshi refers to sake that has matured over the summer and has improved in quality (such as flavor) before being shipped out. Hmmm, sounds like I understand it, or maybe I don't! LOL!
At any rate, "Akigari" means that the sake is an improvement over the original taste. By the way, on the contrary, if it didn't turn out to be a good sake, it's called "Akigari" or "Akifuji"! That's too many terms!
It's been a long time since I've had a four-pack at once. The more good it tastes, the more booze I have to drink, the worse it gets! I really need to get a grip! LOL (9/11) shitakkeIt's dry with a freshness to it. It's clearly labeled as dry, but there's a slight sweetness in the aftertaste. Even those who don't like dryness can enjoy it! It's a beautiful sake that I never get tired of drinking.
It must have originated from "Tedori River" that runs through Ishikawa Prefecture. In autumn, salmon seem to come back to the river from the sea. I think that salmon is prohibited to catch in the river, but if you apply to the local government under the guise of research, it should have been fine...
What I'm trying to say is that "Tedori River" is related to "salmon"! It's more than dry, so it should go well with fatty salmon in the ministry.
I heard at the liquor store that Tedorigawa serves sake in every season. It's nice to feel the spring, summer, fall and winter on the Tedori River, isn't it! (9/11) 
shitakkeVery clean drinking. No messiness! And yet, it's also very drinkable. The alcohol content is surprisingly high at 17 degrees. Perhaps that's what makes it such a well-balanced sake!
Terrifyingly, despite the high alcohol content, as long as you're conscious of it, you'll want to keep drinking it! If you fall in love with him, you lose! LOL!
The word "geese" is the name of a variety of things, although it's also the name of a chess game. One of them is the stair-stepped structure at the pier.
Yagokushin Shuzo, the brewer of Gangi, seems to aspire to be "a terminal of good taste, a sake that makes you want to have one more drink at the end of the day". We want our sake to be the kind of sake that you'll return to, no matter how far away you are. I liked the depth of this sake very much É
Hiyaoroshi is out and it feels like autumn. I feel like there's a lot of sake out there!
Two days after opening it, the sweetness is outstanding. It continues to taste great! 
shitakkeJust a hint of bitterness and a nice crispness! The sweetness isn't that strong, but it reminded me of a banana on the first sip. Maybe it's the slightly astringent taste that gave me that impression.
According to the back of the label, it was brewed on the theme of "a cooled Yamahai sake for drinking in the hot mid-summer. I'm impressed that this is exactly what they wanted to do!
The technical terms for sake such as Yamahai are a bit difficult to understand. Derived from the sake brewing process, the process of grinding rice and koji by paddles (Yamahai) is abolished, and lactic acid is produced in a simplified way by water koji.
Again, according to the back of the label, Yamairyu is generally enjoyed by heating up the matured sake. However, the label clearly states that this sake is designed to be drunk cold. For those of you who like to warm up, when it comes to this sake, just because it's Yamahai doesn't mean it should be warmed up! (9/1) shitakkeIt has a rich sweetness after the gas appellation and a light aftertaste when you open it. When the temperature goes up, it is like unfiltered raw syochu liqueur, so you can see different expression at different temperature range. And both are delicious! There's a lot of variety in Glorious Fuji, but this one makes me want to chase after it!
Sake Mirai, a rice produced in Yamagata Prefecture, is the result of 18 years of effort by Takagi Shuzo, a brewery in Yamagata, known for "Jyushiro", to improve the rice. It is described as having a gorgeous and rich taste.
The design of the label of Eiko Fuji is very elaborate. Some of them are cool, while others have a cute armored bear. And if there's a sake you're interested in, you'll be buying labels! shitakkeSlightly fizzy umeguchi. As the temperature rises, the freshly-opened alcohol taste fades and the crispness becomes more noticeable.
The rice used is Koshihikari, which is delicious eaten as rice. Another characteristic of the rice is that the flavor is stronger than the sweetness.
It seems that the rice is directly bottled so that it does not come into contact with the air. Therefore, there is a freshness that can only be tasted in the brewery.
The brewery, which is close to Kujukuri-hama, which overlooks the Pacific Ocean, also brews beer. Kujukuri Ocean Beer" is made from the water used to brew sake. This one is very appealing too! I'd love to try it. shitakkeJunmai Daiginjo that is not like Yamada Nishiki. The sweetness is moderate. It takes some time for the flavors to develop. Personally, I've always had the impression that Yamadanishiki has a sweet aftertaste, but the dryness of the flavor reminded me of the diversity of Japanese sake. And even though it's supposed to be a little out of character for my taste, it was a dish that made me drink more!
As the temperature rises, the taste is distinctly sweet at first and then dry (and crisp) at the end. It broke the stereotype that Yamada Nishiki is sweet!
The brewery started brewing in 1922. The name of the brand was changed from the famous water "Horime-no-Ido" to "Horinoi". 
shitakkeThe perfect summer rummage! The sensation on the tongue is similar to a light, slightly carbonated sensation. The sweetness isn't as strong, but it's nice and thirsty! Thanks to the slightly bitter aftertaste, your mouth is refreshed. I was able to reconfirm the deliciousness of summer sake♩
It looks like it is bottled after the top tank, only burned once and stored cold. Someone who posted this before said it was cool and refreshing, but I'm guessing it's because it's only burned once and it's fresh!
The Yamato Shizuku brand was launched about 20 years ago. The rice is grown in the rice paddies within a 10-kilometer radius of the brewery. The water comes from a spring located in the mountains deep inside the brewery. So the "domaine" we've been seeing a lot lately started that long ago!
The rice was also grown by a contract farmer, and "terroir" seemed to be the correct term to use, referring to the character of the land, rather than "domaine". Again, I didn't learn enough. shitakkePray for a reprieve from the plague. The smell and the first impression you get when you drink it is fragrant and gorgeous. That's the Daiginjo! After that, I felt the flavor seemed to disappear in a stoned way. Whether you take that as clear or lacking is a matter of preference. Also, perhaps because of the lightness of the drink, I was a little concerned about the degree of alcoholiness that I usually find desirable.
After all, it's a lovely drawing of Amabie-sama. She has been featured on the cover of Discover Japan magazine, and she is one of the leading artists in the Japanese sake amabiye industry.
This is the second Daiginjo, following the first one, "Tokubetsu Junmai-shu. I would have liked to try another Amabie-sama... 
shitakkeFlavor explosion! If I had to compare it to a ripe apple, I would say it felt like a sweetness, but the flavor won out over the sweetness. The acidity is a nice accent and adds a nice depth of flavor!
It is also made with aging in mind and seems to have a lot of amino acids, which are the source of flavor. It has an amino acid level of 2.5 degrees. I think it brings out the flavor of the food. Also, it sounds like it would go well with vanilla ice cream! When we eat it, its taste will change to a rich ice cream.
It is said that the fourth brewer of the brewery was severely damaged by an earthquake in the Meiji era, and the brand was renamed "Daruma Masamune" after seven falls and eight wakes. Considering the time that has passed and the fact that they are now producing delicious sake in the modern age, it's an auspicious sake.
When I bought it, a 720 ml bottle was about 2,000 yen, but it was about 1,300 yen online. I have to admit, a sigh went out, but it was so good I could have swept it under the rug! LOL! 
shitakkeGentle sweetness and a tangy aftertaste. The impression on the palate and the aftertaste are in stark contrast. It has a refreshing taste, so you won't get tired of drinking it!
Due to my lack of study, I didn't have an image of sake in Shimane Prefecture, but I did learn that there is a delicious sake in the area. I didn't know it was the birthplace of sake!
The brewery, which has been in existence for about 300 years, uses ultra-soft water for its brewing water, which is considered unsuitable. The brewery uses ultra-soft water, which is unsuitable for brewing, in order to bring out the flavor of the rice. The origin of "Gassan", the mountain you can see from the brewery, comes from the Warring States period, when there was a castle and the best sake of the year was named after the best sake of the year in the region, which was offered to the lord.
It's said that gods gather in Izumo, but I guess the only thing they have for a party is beautiful sake. I'm jealous when I imagine it!
There are many theories about the birthplace of sake. Again, I didn't study them. The reason for the Shimane theory is that there is an account of it in the history books. shitakkeNeat and sweet! The light acidity is followed by a light lingering taste that quickly fades away. It's the kind of drink you want to drink all summer long!
Over time, it changed to a mellow mouthfeel. I left the bottle chilled, so it probably wasn't a temperature increase. This one is... very tasty!
The brewery where it was brewed uses spring water from the Shirakami Mountains, a World Heritage site that rises from Aomori to Akita. Without a doubt, the water must be delicious.
According to the back of the label, this sake is the counterpart to Yamamoto's Pure Black. It has a juicy, citrusy sourness and is as crisp as a Japanese sword. It would be fun to compare drinks! shitakkeIt has a crisp dry taste. When you open it, you think it's a little light, but as the temperature rises, it becomes more rewarding to drink. I think it also serves as a refreshing reset for the palate with strong flavored meals.
According to my research, the recommended drinking temperature is 5-10 degrees. It's unpasteurized and has an alcohol content of 17 degrees. It's a little high.
The name "Kutouryuu" may have originated from the Kutouryu River and Kutouryu Lake in Fukui Prefecture. It is not Yamata-no-orochi, but if there were a nine-headed dragon, it would be a sure sign of a dragon with nine heads. 
shitakkeFruity! It has a firm sweetness and is not heavy, but has a great flavor. Personally, I've always had the image that unfiltered unpasteurized sake is a bit heavy in the mouth, so I was pleasantly surprised to find that this one had a very strong flavor. So I was very happy to see that it was a very satisfying drink that kept me coming back for more.
The rice used for this sake is Tamanae (Yamazake #4). It's a cross between the famous Yamada Nishiki and Kinmon Nishiki. It was the first time I had ever heard of Kinmon Nishiki, which is also referred to as "the rare rice. Kinmon Nishiki is from Nagano Prefecture and has a deep and rich flavor. Maybe they have inherited each other's characteristics!
This sake is brewed by a descendant of a relative of the warlord, Kato Kiyomasa, who was an expert in castle construction. Don't be defeated by the natural disaster in Kumamoto!
Someone posted this before, but the label looks like a Japanese national football uniform! Hey. shitakkePerfect for a mid-meal drink! The Junmai on the right side is slightly cloying, and you can taste the rice firmly. The Junmai Ginjo on the left side has a refreshing sweetness and the acidity is less strong than the Junmai, making it easier to drink. By the way, neither of them have the taste of watermelon as depicted in the picture, but this is a sake that goes well with a meal! It was.
Chilling it out made it seem more refreshing! Junmai is probably better suited to meals. I think summer sake tastes better when it's cold and crispy.
Hitogokoro" is a kind of sake rice born in Nagano prefecture. It is said to make a light and wide flavored sake. RecommendedContentsSectionView.title
