Timeline
KumakichiI was attracted by the impactful package and bought my first Kudokidake Junmai Daiginjo.
It's a Junmai Daiginjo made from Banshu Aizan polished to 33%, which I thought was a bit extravagant, but at 2200 yen including tax, it's a reasonable bottle that I can afford, and I'm looking forward to drinking it tonight!
When I opened the screw bottle and drank it in a wine glass, the aroma was gorgeous and fruity, and at the first sip, with a light gas, the intense sweetness, acidity, and umami went through and cleaned up beautifully!
No, it has a pleasant bitterness and a rich and juicy flavor!
Even though it has a sake level of -10, it is not too sweet and is a great bottle to drink.
Alcohol content: 16 to 17 degrees, Polishing ratio: 33%.
KumakichiSenkou's Kabutomushi was sold out the day after it was announced on SNS, but my favorite liquor store had it on the shelves, so I got it.
It feels like summer when you see the cute rainbow-colored Kabutomushi!
I immediately chilled it in the refrigerator and opened the bottle.
The aroma is light fruit, and when you take a sip, you'll be hit by a light gas, a citrus aroma like grapefruit, and a sharp acidity!
It was so light that I almost finished the whole bottle.
Rice: 100% Yamadanishiki from Domaine Sakura
Alcohol content: 14%, Polishing ratio: 50% Koji rice, 60% Kake rice
I often visit famous liquor stores in Tokyo, but on Saturdays and Sundays there is a fierce battle for the famous sake first thing in the morning, so I think visiting liquor stores on weekdays will become a hobby of mine. KumakichiThe first Yamamoto is Junmai Ginjo's Wago.
It's a limited edition sake made by adding wine yeast for Chardonnay and Akita yeast in time.
I love wine and have been drinking a lot of it, so my expectations are high for this one!
The first sip in a wine glass right after opening the bottle!
The nose reminded me of white grapes? A light, fresh, fruity aroma reminiscent of champagne, perhaps because of the Chardonnay yeast.
After the fresh sweetness on the tip of the tongue, the taste of amino acids lingers in the center of the tongue like a rain front, and the wine breaks cleanly.
If the yeast is changed, the taste changes 180 degrees, which makes me think that sake is very deep.
I think this is a bottle that wine lovers will love!
Rice polishing ratio: 55%, Alcohol content: 15 
RigelThe long-awaited Masterpiece Un.
I was surprised by the strong cheese aroma when I opened the package, but it soon settles down and I don't mind. It leaves a faint sweet smell but is quite delicate.
In the mouth, it changes from light and smooth entry to sweetness and flavor.
The taste of ripe Pelican mango and pineapple mixes well with the quality of the sake, and it leaves refreshingly.
It is interesting that the aftertaste is clear but the umami remains for a long time.
This type of sake tends to be delicate and can be used with a wide range of foods, but Un has a strong line of sake quality and can be used with dishes with strong flavors. Of course, it also matches meals with a light flavor. There are many sakes with a similar taste, but the thickness of the line makes it a flagship.
While the 2019-20 A that I drank before was slow and heavy, this one is light and refreshing. It's fun to choose the one that feels right at the time. RigelThe next day at room temperature. Compared to cold sake, it has a fuller and more complex taste, which I like. It is mellow and refreshing. RigelTwo days later, it was served hot. It has a clear outline of sourness and umami, making it a good match. It has an interesting structure, with a classic style that is not typical of Shoshiki, and a clean structure that is typical of Shoshiki. KumakichiI was able to get my first Hanamura Sake Mirai at a distributor, so I had it!
It's rich and fruity, but not too sweet, and has a bitterness and sharpness that makes it well worth drinking!
You can enjoy the lingering taste that lingers faintly on the back of your tongue!
Rice polishing ratio: 50%, alcohol content: 15 degrees 水霧 珊It's pure rice, but maybe because it's raw sake... There is a good amount of aroma reminiscent of fruity sweetness.
In the mouth, it has a freshness that is unique to nama-shu. It has a freshness that is unique to unpasteurized sake.
As you would expect from a junmai-shu, even though the rice used is the refreshing Gohyakumangoku and Yamadanishiki, you can still feel the full flavor of the rice!
Maybe... I wonder if it's a combination of Yamadanishiki's flavor and Gohyakumangoku's refreshing flavor?
The aftertaste is moderate. Not too short and not too long.
You can feel that you are drinking a good sake.
Jijima may be the most famous sake in Mie, but Jijima is basically sold by lottery (like Jyushiro, due to resale and other factors), so... I think it's the best sake you can buy in Mie. I think it's so delicious. 
バナ@39Apparently, tomorrow I'll be another year older.
It's my birthday, so I'm going to save some for you! I thought, but I don't have any high-grade 4-gallon bottles in the fridge that cost more than 2000 yen.
So I opened a bottle of sake that I bought at a liquor store I stopped by the other day while eating Kameido Kinshicho Ramen.
After drinking Hishiko at Uozo in Ameyoko, I had a hard time deciding between Hishiko and this one, so I took this one home.
It's a standard Abe Junmai Ginjo.
I remember the sake with a label with a face made by a young brewer. It's not that I've ever had it, but...
Gentle ginjo aroma. The sweetness is much more subdued, but the acidity is strong. An unusual impression.
The second sip. The impression is completely changed. It is not sweet as usual, but this is the unmistakable taste of Japanese pear.
I was surprised and took two or three bites. It is still Japanese pear.
It's rare to feel the taste so clearly.
I want to drink this brand again when I see it. バナ@39Day 2.
Today I can smell mellow grapes.
It's really difficult to evaluate the taste. 水霧 珊Danrei-kei is the mainstream in Niigata Prefecture.
Bizen Omachi is a pure Dai... Well, what do you think...
The aroma is, as expected, Jun-Dai.
The aroma is fruity and good.
In the mouth, the sweetness and the flavor of Omachi are exquisite, and it is smooth and crisp.
Omachi has a strong image of being rich and mellow, but this may be the first time to have an Omachi that is smooth while retaining a good amount of flavor. This is quite delicious.
I usually drink it with snacks, but this was the first time I had Hishiko, so I enjoyed it only as a sake, but I think it can also be used as a sake with food.
The rich and mellow Omachi sake goes well with creamy things, but I thought this one would go well with a variety of things. 水霧 珊The aroma is fruity but calm.
When you put it in your mouth, the sweetness of Omachi fills your mouth, and the flavor of Omachi comes rushing in.
In the second half, you can feel a little alcohol and it goes away quickly.
I think it's better to marry it with meat than seafood, so my personal recommendation is to marry it with meat dishes. I think so. 水霧 珊Yamori is really good!
It is pure rice, so the aroma is more mature, but the rice flavor and taste are rich.
Marry it with Umazura-hagi sashimi and liver, and Aji Namero. Delicious.
Not too flashy, not too plain.
Yamori may be the best choice for holidays when you want to relax and chew on your happiness. 水霧 珊The aroma is fruity, and the taste is sweet and slightly sour in the mouth. You can fully enjoy the sweet and savory taste of the rice.
The alcohol feeling is moderate, so you can drink it smoothly.
It is a marriage of grilled salmon and lebanilla.
It was also delicious with lebanilla, but I thought it would be better to enjoy the sake with something as simple as grilled salmon.
Also, I wanted to eat Chawanmushi. 水霧 珊Pink-colored nigori sake.
It has a sweet and sour taste like strawberries, but it is not overpowering and can be drunk easily.
The alcohol content is 12 degrees, which is on the low side for sake, so you can gulp it down like sweet and sour juice.
It's only available in 1 square bottle, but the price is 2,300 yen plus tax... Is it cheap when you think about it? フニャコ2021/1 Blended sake of 67% Omachi and 37% Aizan. Rice polishing ratio 80%. RecommendedContentsSectionView.title
