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コジコジNanabonjari awaibuki Sparkling Japanese Sake
Second fermentation in bottle, 7° alcohol by volume, effervescent (1) (slightly light bubbles)
The aroma is sour with a hint of koji. The mouthfeel is yogurt-like and mellow, with a strong gassy sensation.
The mid-palate is well-balanced between acidity and umami, and the finish is clean and light.
The harmony between the sake-like character and the natural effervescence is pleasant, making it perfect for both a mealtime drink and a toast.
Preferred Score: 7.5/10
Aroma: 1.5｜Mouthfeel: 1.5｜Medium: 1.5｜Final taste: 1.5 コジコジDaijiro Yamahai Junmai Hi-ire (Ginbuki, additive-free, brewer's yeast)
Manufactured July 2025, Sake degree +6, Acidity 2.1, Rice polished 65%, Alcohol 17
The aroma is slightly alcoholic. The mouthfeel is mellow, with a complex spread of acidity and dry structure in the mid-palate.
The aftertaste is classic and robust, with a subtle lingering aftertaste. The acidity is strong, so it is likely to show its true value when paired with strong-flavored dishes. Based on its sake level and acidity, it is classified as rich and dry.
Preference score: 6.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 2
A strong acidity and spiciness make this a calm and mature food sake. It has a strong drinkability. コジコジOmi Tohei Junmai Shu Unpasteurized Sake (Masumoto Shuzo Brewery, Shiga)
Rice: Ginbukiyuki, 65% polished rice, 17% alcohol, manufactured 2025.7 (brewing year R5)
The aroma has a hint of alcohol and koji-derived nuances. The mouthfeel has a slight sense of maturity.
The mid-palate is dominated by umami and acidity, with a lingering aftertaste.
Overall, it is classic and somewhat robust.
Since the brewing year is R5, the sake was brewed before the end of June 2024 and stored for nearly a year in its raw state before being bottled.
This gives the impression of a mellowness and thickness.
Preferred Score: 6.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 2
This is an interesting bottle with an interesting "roundness in spite of being a nama-shu". I think I am gradually getting to know the expression of the aging process of nama-shu (laugh). コジコジMatsunotsu no Tsukasa, Junmai, additive-free, brewer's yeast
Alcohol 15%, Polishing ratio 65%. Additive-free brewing with brewer's yeast.
The aroma is full and calm, and the mouthfeel is smooth.
The mid-palate is well-balanced between acidity and umami, and finishes crisp and clean.
It has a natural flavor typical of "additive-free, brewer's yeast" sake, and is enjoyable as a quiet food sake.
Preference score: 7.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.5｜Final taste: 1.5｜Price: 2
A bottle with a light aftertaste and a reassuring feeling that will go well with any dish. コジコジFurozumi Soma no Tengu Junmai Ginjyo Light Nigori Nama-nagori Nama-nagori Wooden tank with Tenbin Shibori
100% Yamadanishiki produced in Shiga Prefecture, brewed with a yeast from the brewery, 17% alcohol by volume.
The aroma is gorgeous. The mouthfeel is slightly sweet, with no gassiness.
Sourness and bitterness appear in the mid-palate and finish with a refreshing bitterness.
The softness of nigori and the robustness of the wooden tank balance pressing coexist, making it very drinkable.
Preferred Score: 8.5/10
Aroma: 1.5｜Mouthfeel: 1.0｜Medium: 2.0｜Finish: 2.0｜Price: 2.0
The mellowness of nigori and the bitter sharpness of the aftertaste make this an addictive bottle. まっちーShiga Sake Drinking Comparison (4)
It is lightly cloudy and fruity. I think it was the most delicious of the four. Shiga sake is delicious! まっちーShiga Sake Drinking Comparison (3)
Fruity. Delicious 😋. まっちーShiga Sake Drinking Comparison (2)
Fruity and mellow. Not bad. まっちーShiga Sake Drinking Comparison ①.
It is mild because it is Yamahai. Delicious 😋. よっちAt Nihonbashi Koko Shiga
Good balance of sweet and sour
with funa-zushi (fermented crucian carp sushi) よっちAt Nihonbashi Koko Shiga
White 80, mild but firm flavor よっちAt Nihonbashi Koko Shiga
Rising Sun Gentle よっちAt Nihonbashi Koko Shiga
Delicious! よっちAt Nihonbashi Koko Shiga
Soft and delicious! コジコジFor an unfiltered, unpasteurized sake, it doesn't have a gaseous feel, but it has a freshness? Am I the only one who thought it was like almonds on the palate? (lol) The acidity spreads and the aftertaste is nice and sharp. Not my favorite type, but this might be good. コジコジMouthfeel is like water. Astringency spreads and crisp finish. Quite tasty, but without the gasiness of today. RecommendedContentsSectionView.title
