Timeline
flos_lingua_estIt was a long time ago that I had my first drink of Hanabake. The first one was a very dry and very active muddy called Splash. It was an interesting sake that tasted great with curry.
The last time I drank it was probably 2 or 3 years ago. I think it was a mizu-hashiroku nigori sake at that time. It was delicious with kimchi nabe.
This time, while looking for a dry sake, the manager recommended it to me and I bought it because it was sweet but tasty.
It was sweet and sour! It has a strong body with 17% alcohol by volume, and the bitterness comes and goes at the end.
It is quite easy to understand and delicious! Each of the flavors and specs are unique, so if served blind, the percentage of correct answers is likely to be quite high.
Some people may be put off by the fact that it is 17 degrees, but I recommend it. Hopefully, I would like to try a 12% version of this sake, and I hope that they will continue to serve this sake as it is. 
flos_lingua_estFinally, Abe has abolished specific names such as Junmai and Junmai Daiginjo. Maybe it is good in that we can judge the taste without preconceptions. I am easily influenced by words.
The aroma is alcohol-like without being gorgeous. When I poured it into a glass, it was quite effervescent to the point that I couldn't believe it was 8 months old. It blew me away lol.
And of course it has a sizzling sensation. The sweet and sourness that is typical of Abe is very delicious. But then suddenly acidity and bitterness appear and drown out the sweetness. It is like biting into a whole citrus fruit.
I have never tasted such bitterness in Abé. I don't remember it having this much bitterness. It was like a new Abé for me.
I like the more transparent ones, but I also like complex ones like this. There is a lightness that is typical of Abé, but how to put into words this sensation that is so rewarding to read...let's call it a "multilayered sensation". I think it is easy to understand this, which makes it an enjoyable and tasty drink. 
flos_lingua_estI had heard that it was a sweet and sour type of sake, reminiscent of the old sweet and sour Senkou, or similar to the recent UA series, and I was really looking forward to it, but since it was a year-round product, I kept putting off purchasing it, and even after purchasing it, I kept putting off timing when I should drink it. Finally...finally...it was time to open the bottle! The time came to open the bottle!
2016 was the year that Sentori continued to produce the excellent products that made a tremendous impact on me and got me hooked on sake. I was very excited to see if I could keep the beautiful memories of those days or dig up some memories, but I was also afraid not to be disappointed. Now I can finally taste it. I'm looking forward to it...
Hmmm? This is not the Sentori of that time...! LOL!
It's not crazy sweet and sour, no, indeed it's delicious with a great fruitiness or sourness! But it's too beautiful! It's incredibly clear and delicious, but it's something else! But delicious!
On the first day, I was neither elated nor disappointed, but on the second day, I was able to confront it with a flat feeling and was surprised by its clear yet beautiful taste! きっしーRetro, classic, modern.
Which do you prefer?
Senkori's raw yeast is delicious. flos_lingua_estMr. Kiski.
They are all gentle and tasty in the mouth. ☺️
Personally, I preferred the classic! Which one was your favorite? きっしーflos_lingua_est>
Personally, I prefer "Kame-no-o" to "Yamadanishiki" and "Omachi" to "Kame-no-o", so I guess modern > classic > retro. ジェイ&ノビィHi flos_lingua_est 😃
We also felt 🤔 that you have become more docile and graceful than the old Senkou 😅.
I think Retro is the closest to the old days among them! Well, it's delicious though 😋. flos_lingua_estKisuki-san>
>
I see! I have always felt that Modern has a great sense of balance, but it is true that the characteristics of the sake rice also come out, doesn't it? flos_lingua_estGood evening, Jay & Nobby!
I'm glad you can relate! I think it was a bit sharper or rougher in the past, not just at Senkou lol.
Now it seems like everywhere is based on the premise of being clear 🤔. 
flos_lingua_estI have been wanting to drink this sake for a long time, but for some reason I never had a chance because of my refrigerator situation, or because it happened to be the year when it was sold out even though my refrigerator was empty.
The sweet and sour fruitiness, the spuddinginess, and the somewhat rummy feeling are very easy to understand and delicious!
Is this 11%? It's light, but the flavor profile is so solid that it doesn't seem so. It's true that it goes down very easily, but for someone who is not used to drinking sake, it's so drinkable that it seems like it is a proper sake.
The only regret is that the capacity is only 500ml. This may be due to concerns about deterioration. I would like to drink more, but it will run out soon..!
If 11% can produce such a great taste, shouldn't 11% become the standard? This is great because many sake with this much alcohol content have an oddly too light taste! This is a bottle that will create a stir in the midst of the growing trend away from sake. I am impressed! 
flos_lingua_estYamashiroya's standard is a hi-iru sake, which is just plain light. Light. Dry. It's like plain yogurt well dissolved in water. It's like water but not water... It's a strange sake that has no characteristics, no hooks, and on the contrary, is very sharp.
It's a direct-draft version of the same type of sake, but whether it's the recent Yamashiroya, Naokumi, or Nama, the seasonal sake is becoming a sake with proper characteristics and taste. However, it is a year-round product, and it is Yamashiroya's Standard Class, so I bought it because I wanted to drink something like that once in a while!
What's that? It has an aroma and taste! Is this the standard of Yamashiroya? It is a modern dry sake that is easy to drink and very tasty.
I have a feeling that this is not what I was looking for in a Yamashiroya standard, but it is so delicious that my heart is shaking.
I don't know how to interpret it. I'm confused, but it's so delicious! It's similar to Amami, which has recently become my favorite.
I would like to meet Hi-iri somewhere, but I will continue to watch it as a very satisfying sake. It was delicious. I am very impressed. By the way, it is softer and sweeter than Kanenaka Dai-harakuchi. 
flos_lingua_estWhat used to be released as a year-round jungin is now released as a summer sake. Does it taste different from the past? I have not had it, so please let me know if you are familiar with it.
Hachibei itself was the last hiyayogoshi I drank a year or two ago...for better or worse, I had the impression that the impression of the sake did not change much no matter which one I drank. Needless to say, my level probably wasn't up to it.
I bought it because the manager said it was so good that he drank it all the time without even having time to write down his impressions.
His recommendation was right, it was so delicious! I am impressed that Sakeya Hachibei can make this kind of sake as well. No, I know that they can make nigori sake, which they used to serve in the winter and was quite sharp, but I thought they only made plain-feeling sake anymore...
I don't know if it is because my level as a drinker has risen a bit, or if the brewery has changed its taste, or if this Jungin is based on that concept. But it is a tremendous quality as a modern dry sake that can be enjoyed on its own. It is impressive.
When it is warmed up, the acidity comes forward and it becomes a little sweet (umami) and sour. 
flos_lingua_estThe manager says that people who are accustomed to drinking sake say it is delicious. It is also well received at the restaurants to which we deliver our products. If I were told that, I would want to try it, even though I have an inexperienced palate, wouldn't I? It was my first time to try Kanenaka, so I bought it with great anticipation!
I love the aroma...it's a magic ink type aroma that reminds me of alcohol.
The sweetness is about 1-2 on a scale of 1 to 10. The flavor is very robust, so I think it can stand alone just fine. The alcohol content is high at 18 degrees, so if possible, I would like to have an entrée.
The first two days it is a little fresh, and from the third day it is very moist, and if you drink it roughly, you may think it has become more dry, but if you drink it properly, you will see that it is just a delicious, quality sake.
It is a sake that is very satisfying when drunk with a meal. I have the impression that it is more suitable to neutralize the strong flavors than the light flavors. I paired it with a foreign dish called "Hainan Chicken Rice" (Singapore Chicken Rice), and it was a surprisingly tasty combination! I was so impressed that I decided to buy another bottle. I was so impressed that I will buy another bottle and drink it! 
flos_lingua_estYukidaruma at this time of the year. Yukidaruma, which I have been saving until this time of the year.
What are you doing? I think so too. lol lol lol.
I think SENKYO is actually a sake that has the characteristic of being hard to deteriorate. People don't often mention this because of its low alcohol content and light flavor. That's why I have confidence that I can let it sit for this long.
But from the moment it is poured and from the moment you drink it, it is fizzy. The freshness is a bit muted as the wine is starting to take on a greenish-yellow color, but you can taste the flavor from the first sip, and it seems milder on the palate than it did right after release.
It is surprisingly dry for a wine that has been laid down for six months. It has a dry aroma that can stand on its own. As a meal, it would be great with a salad or hors d'oeuvres.
I would buy two bottles from this year, one to drink right away and one to let it sit for a bit...it's so consistently delicious that it seems like it should be. 
flos_lingua_estYukidaruma at this time of the year. Yukidaruma, which I have been saving until this time of the year.
What are you doing? I think so too. lol lol lol.
I think SENKYO is actually a sake that has the characteristic of being hard to deteriorate. People don't often mention this because of its low alcohol content and light flavor. That's why I have confidence that I can let it sit for this long.
But from the moment it is poured and from the moment you drink it, it is fizzy. The freshness is a bit muted as the wine is starting to take on a greenish-yellow color, but you can taste the flavor from the first sip, and it seems milder on the palate than it did right after release.
It is surprisingly dry for a wine that has been laid down for six months. It has a dry aroma that can stand on its own. As a meal, it would be great with a salad or hors d'oeuvres.
I would buy two bottles from this year, one to drink right away and one to let it sit for a bit...it's so consistently delicious that it seems like it should be. Masaaki SapporoGood morning, flos_lingua_est 😃.
Congratulations on your 500 check-ins🎊It's good to be a snowman and a good number 😋It's a season of light snowfall here: ☃️ flos_lingua_estGood evening, Masaaki Sapporo!
Is it already snowing in Hokkaido? It must be cold...take care of yourself!
I just noticed it was 500 thank you 😊 I had a line error and posted two 😊 lol. abeTHE ARANAMI 2024生酒おりがらみ 
flos_lingua_estIt is being released as a new sake from Abeno(?). This sake does not belong to any series. This year it is ARANAMI because the rice is hard to dissolve.
It has a sweet taste and a chewy aroma like gyuhi or koshinko (rice flour). Surprisingly, however, it is very smooth when you drink it.
The fresh first impression is like that of pear or apple. The banana-like aroma gives it a bit of body, but it is blurred in a good way when the temperature is low, so you can finish it in no time at all. It is like a pale ale with little carbonation.
As the temperature is raised in the mouth, the sweet and sour taste alternates with bitterness, and the bitterness is gradually felt for a longer period of time.
From an amateur sake drinker's point of view, it has the gusto of sake, but from a dry sake lover's point of view, the flavor comes out well... At first listen, it sounds like it's a bit of both, but on the contrary, I think it is also connected to the wide range that appeals to many people.
SAZANAMI is also delicious, but ARANAMI tastes better with a dry abe ratio. Sweet and sour and yet dry... I think I should buy another bottle because it impresses me every time as a deliciously sour gem... 
flos_lingua_estI was so impressed with the taste of the normal Challenge Edition that I immediately bought a bottle of the mid-pack version! I bought it, but I enjoyed it so much that I started to save it... and finally opened the bottle about half a year later!
Wow, it's so delicious! I am impressed by the clarity and the fact that it doesn't deteriorate even after a few days!
It has a freshness like a pear, and although it is a product that came out in winter, it is so refreshing that it is perfect to drink in the middle of summer. It also has a rummy flavor, which makes it seem even more suited for midsummer.
I personally like the banana-like flavor of the standing aroma. It does not taste very banana-like when it is first sipped, but as you sip it, the banana peeks out.
There is a refreshing sweetness from the beginning to the end, but the sweetness seems to fade a little bit as the sourness starts to appear in the middle and the bitterness in the end.
I have recently come to think that this kind of clarity is important, but I also want to be able to always think that deep-flavored sake, which also tests the drinker's skill, is also delicious. flos_lingua_estThe one I checked in with the other day was two years old, and this one was just released this year. 2 years ago, they used a sake rice from Saitama called "sake musashi" and it had a strong umami and good flavor. This year, the sake rice is the same as usual, but what do you think?
There is not much aroma. I was surprised at first because it is quite dry and has a tangy sake-like taste.
It has umami, but it is not that voluptuous. However, the banana-like aroma makes me feel that it is my favorite type of sake. The lingering bitterness also seems to give it a dry sake character.
It is a completely different sake with the same label as the dry junmai from two years ago, which could be drunk on its own, but this year's is clearly a food sake.
I paired it with takikomi-gohan (rice cooked in a pot) and porridge, and it was quite a good match with gently seasoned food. 
flos_lingua_estI was so impressed with last year's No. 6 Respect and this year's Normal that I knew I had to buy this year's Midori pick the moment I found it! The label on the back said to buy by the end of June, but it's now the end of July...no, what's a month? It will be delicious!
I wonder if it is banana or lychee...I can't say which fruit it resembles, but it has a light fruity taste. It's light yet pungent, and I'm surprised at how robust it is against its alcohol content. If you imagine too much drinkability with last year's light body, the image seems a little different.
I am not sure if it is because it is past its expiration date or because of the difference in production, but I welcome it because it is a pleasure to drink it every year. On the contrary, it goes well with food. Last year's wine was too much suited for a single person.
It goes well with savory foods such as sesame, so for example, it goes great with oysters and rice with sesame sprinkled on it! Sashimi of yellowtail with sesame sauce or soy sauce is also good. 
flos_lingua_estIt is not that I have drunk many Zanso Horai and Shoryu Horai, but I like them very much. Among them, I especially like the dry green label. I could not forget the impression I had when I drank it before, and I kept it carefully for two years.
It's a pity that it doesn't have that rummy taste that I imagined when I drank it the last time! That's a shame!
The aroma is weak and there is not much sweetness. I personally think it is easy to drink, but I don't know why. Is it simply because I like dry sake, or is this umami flavor connected to its drinkability, or is it because it does not have that strange sake-like taste that is often associated with the negative image people have of dry sake...?
Personally, I like to drink it cold because it has too much harshness or the outline of the sake becomes too firm when it is at room temperature.
It goes well with Japanese-style noodles such as soba or somen, and I think it is even better when the flavor is not too strong. 
flos_lingua_estThis is one of the different versions of YASOGIN SAKE, a special gin-based sake made in Abeno.
The timing of adding gin is different: α is added at the end of the production process, while β is added before the pressing process called jyoban.
If we were to use a chemical analogy, we would say that α is a compound and β is a mixture. In mathematics, the product (multiplication) is α and the sum (addition) is β.
When I opened the bottle, it did not foam at all, not even a little bit. I was a bit surprised.
When I drank it, it was... refreshing. The beta is in the mold of sake, but the alpha is not sake-like, and I feel as if I am drinking a cocktail. The way it is made is more like a cocktail.
As the temperature rises, you will notice the light but quite thick flavor.
I was very impressed by the difference between the two! I learned a lot more than the price and was impressed! I am glad I bought it! コタローGood evening, flos_lingua_est 🌙
This is the one I missed out on while initially wondering about it ‼️🤣Thanks for the math analogy and the difference in taste, very easy to understand 👍✨Both look delicious 🥳. flos_lingua_estHello Kotaro, ☀️
The price is there and it bothers me lol.
I don't know what to do with all the stuff I've missed out on too...
I'm glad you got the metaphor! I wrote it thinking it wouldn't get across: ☺️ flos_lingua_estThis time we will compare the α and β versions, both of which were made by changing the timing of adding gin.
The α is made by adding YASO GIN at the last step of the brewing process, called tomeshi-brewing, in which koji mold, steamed rice, and water are added.
Last time it took a while to open the bottle, but this time it was opened immediately.
From the aroma, it is already exciting with various organic aromas that are not typical of sake.
The lemony acidity and grapefruit-like bitterness give it a thickness that does not end with freshness.
The spicy and herbal character of the gin adds to the botanical taste.
The citrus and herbaceous image is a combination of citrus and lemongrass.
The price is 2,750 yen, so it is not a drink for those who want to drink a lot, but I had the impression that it has a rich taste and performs well. Together with the beta mentioned below, it impressed me as a delicious and intellectually stimulating product! abe一本〆 純米吟醸 タンク2号純米吟醸生酒おりがらみ 
flos_lingua_estIpponjiki of Abeno, which may be my favorite sake. The taste of abe is meek, or rather, it is an easy-to-understand and delicious sake that sticks with beginners.
I tend to let my favorite sake sit for almost a year, but if I drink it in June, it's still better than usual.
From the moment it is poured, it smells like abe. This, this, this! My favorite one!
Not just the aroma...it's the kind I love to include. While stimulating the palate with chiri-chiri-chiri-shuwa-shuwa, the main role switches from sweetness to umami on the way. How can a drink with sweet and sour bananas and a lactic acid taste schwish be so delicious? Just looking at the text, it doesn't look delicious, but it's outrageous, it's also crazy delicious! When you drink only the top clear, what you can tell is that the unique fruity acidity supports the backbone of the drink.
Is this really 12 degrees? Isn't it too much to drink? Abe has evolved one more thing, hasn't he? It's expensive, but I guess it can't be helped. If they serve something this good, I have no choice but to forgive them. LOL!
I gave it to a beginner and he said it tasted good, though it has a sake feel (compared to the capsule type sake). I didn't even notice it anymore, but it's a food sake as the label says... 
flos_lingua_estThis is the first classic after the return to Edo. It seems that Zero is a draft sake and Ichi Shiki is a hi-iru sake. I couldn't buy the Zero because it was sold out immediately, so I waited patiently for the release of the classic Ichi Shiki and now I have it.
...... is very bubbly! This is hi-iru, right? It's a raw sake, right? LOL!
...... It has a strong freshness! This is Hi-ire, right? It's a raw sake, right? LOL!
At this point, I was convinced that it was a winner! Even though it looks so fresh, it has a calmness and mellowness to it, and there are no corners on the palate. This sweet and sourness, as if you bit into a whole fruit...this is it...this is what Sengoku was all about! Really easy to understand and meekly delicious! LOL!
I had a premonition of this when I drank the first modern tank after the return to Edo, but this is an evolution beyond my imagination. It is clearer and sharper than the first time I drank Sengoku around 2015, but it seems to bring back the shock and excitement of that time.
And I don't know why, but I don't get drunk at all, so I end up drinking more than usual. Is there alcohol in it? LOL!
I think this is the "classic" Sengkyo, which is exactly what I was looking for in Sengkyo, but with the added technology of today. I am very happy and impressed! ジェイ&ノビィGood morning, flos_lingua_est 😃
Sentori Classic with Edobari! That's a very hot review 🤗I would love to see you drink Zero draft when this happens: ‼️ flos_lingua_estHi Jay & Nobby, ☀️
It was pretty hot because it reminded me of Sentori when I liked it the best: ☺️💓
Yes, I'm glad you enjoyed it! I will definitely drink it! I'm really looking forward to the end of year zero now! Seiko武の井 STAR GAZER純米吟醸原酒生酒無濾過おりがらみ 
flos_lingua_estTake-no-i Stargazer is here again this year! It looks like a summery looking sake, but its release is in February. I see, it's a winter stargazer. I feel a little sorry for it, but I will enjoy it again this year without worrying too much about it (laugh).
The aroma is elegant, with an acidity reminiscent of citrus, which is characteristic of No. 7 yeast. When you taste it in the mouth, it is very fresh and beautiful, with a sake quality that complements meals. The freshness and clear transparency will inevitably roll off your tongue.
It is not a dry and light sake, but rather a sake that can be enjoyed on its own, with the umami flavor disappearing and reappearing with the acidity, rather than expanding. The acidity is felt and ends slowly with a firm bitterness, which, combined with the aroma, gives it a lime-like impression.
Hitogokochi sake is not too strong, so it may be my personal favorite sake rice.
Rather than a starry sky like a meteor shower, it is more like a night sky that can be seen in a dark place, such as in the mountains of Yamanashi without lights on an ordinary day. It is not flashy, but if you watch it carefully, you will have a long-lasting afterglow, similar to the starry sky. It was delicious again this year! 
りなこI've been curious about this for a while.
Glasses only! What does that mean!
It was made by brewers who all wear glasses!
I see 🧐.
The former glasses girl 🤓 will have it!
Sweet and sour! Sourness is more dominant.
I love the tangy feeling 😋.
Little bitterness, a little tangy on the tongue, and a clean aftertaste ✨.
I can gobble it up 😊.
I have one more favorite bottle!
I used to wear 🌀👓 because I was very nearsighted, but I got LASIK almost 20 years ago, so I'm out of glasses.
My second son's work is related to ophthalmology, so I feel some attachment to the Landolt rings for eye exams ~ 👁️ ジェイ&ノビィHi Rinako 😃.
I am also a former glasses man🥸 and I had LASIK about 20 years ago as well ‼️ I was impressed that I could see clearly to the bottom of the Randall's ring🥹 but now my eyesight is bad again😓 and my presbyopia also limits how well I can see😩. りなこHi Jay & Nobby 🌞Wow! I didn't know you were former glasses & LASIK friends 🤓It's getting harder to see after all 😓Lately I have left near vision and right presbyopia and I see just fine with the perfect balance 😁. RecommendedContentsSectionView.title
