Timeline
Daina特別純米 仕込み壱号 初しぼり 無濾過生特別純米生酒無濾過 
flos_lingua_estI drink only nigori, but I feel that Ona is a wonderful brewery where you can feel the quality of Tochigi sake. I also like the Nama Hakashi and the dry Junmai, both of which are outstanding on the first day of drinking Nama and after the second day of drinking, so if you are interested in them, please be sure to try them!
The aroma is magic ink type and acidic. It tastes like a young apple because of its acidity and freshness.
The first day, it was quite stiff, and I had the impression that it was quite tough, partly because I was comparing it with Kaze no Mori CE. The second day, it was still a bit stiff, but I put it in one mouthful and left it for a while, and it became very soft and tasty!
At first I felt that it had to be served with a meal, but on the fourth day, it mellows out and becomes a juicy melon-like wine that can be drunk on its own at once. If you feel it is too strong, let it sit for a while! Super delicious!
If you want to pair it with something strong but mild, like sweet-and-sour pork or pork shabu-shabu with sesame sauce, I think it goes especially well with it. 
flos_lingua_estIf someone says this is delicious and recommends it to me, I have no choice but to buy it. I like Kaze no Mori, I like Nara sake, and if someone says it is a limited edition, I am a little weak (lol).
Wow, it's delicious! It's so fresh and fresh, it's like a good Niimasa. It is so fresh, clear, and has no bitterness!
I guess the expression "edgy acidity" on the label refers to the juicy, fruity impression when you drink it.
I don't think it's sweet, I think it's sweet and sour. Not strongly sweet, but sweet to produce sweet and sour. It's a masterpiece that further refines the sweet and sour taste that Senkou used to do. I can imagine a person showing a cute smile while wearing an adult atmosphere.
The transparency of the wine makes it light and easy to drink. The body is firm, and the wine is quite drinkable despite its low alcohol content.
It is fragilely transparent, and while it may seem fragile because of its prettiness, it also conjures up an image of a person with a strong core. This is too delicious...I am impressed.
It was wonderful that the flavor changed little by little on the second and third days, but it kept its deliciousness all the time! It gradually became more melon-like, and I was happy that I could see the whole picture. 
flos_lingua_estNigori Ekiden, section 6.
The active nigori I drank before was very dry, but I'm a little excited to see if this one is sweet enough in terms of its name.
The activity was so strong that it took 15 minutes to open the bottle! It had been a while since I had had such a strong nigori! The bubbles were squishy all the time and crackled in my mouth even after it was warmed up!
The sweetness is there. It is so sweet that it is hard to believe it is Kamikame. But it might be dry for a normal sake.
The sweetness is drowned out to some extent by the fizziness on the first day. The umami taste is very strong, and I wonder if this is a characteristic of Shinkame. There are quite a lot of cloudy ingredients, so in that sense, it tastes as expected.
It seems to go well with strong flavors and spicy food, and it seems to go well with everything when combined with Chinese food. I would like to drink it with green pepper soup, claypot, mapo tofu, mapo eggplant, stir-fried chicken and nuts, etc. Also, I would like to drink it with sweet and sour pork. I would also like to try it with sweet and sour pork.
I was so close to the end of the bottle that I had to heat it up in a hurry...it was too delicious! I was impressed by the fact that Kamikame tastes better when warmed up, regardless of its sweetness. It is like an adult version of amazake! This is amazing!
In a good way, it is not like Shinkame, and anyone who can drink sake can enjoy it! This is a new section! Senkinモダン 初槽 なかどり生酛原酒生酒中取り無濾過おりがらみ 
flos_lingua_estNakadori is my favorite modern Sentori so far because it combines the Sentori style with the banana taste that I like. I am not sure if this Modern Sentori, which is now back in Edo, will be...
It has a juicy, fruity aroma of peach and lychee. Compared to the Arabashiri, it seemed to have a more robust body, and as a food sake, it is indeed Nakadori's superior sake. The arabashiri has a more refreshing clarity, while the nakadori is a bit more drinkable due to its cleanliness. I was quite surprised because I thought the persistence of transparency was the opposite!
What is surprising is that the taste does not change as the days go by, but rather gets better day by day. Compared to Arabashiri, which showed almost no change or a slight decrease, this feature of Nakadori stands out.
I don't know exactly what has changed with the Edo-bari, but I am sure that it has been refined.
I think it is a completely different approach to make a modern Sengoku, using a sake brewer's yeast instead of a fast brewer's yeast, but I can see both easy-to-understand deliciousness and depth.
It is customary to enjoy the complexity of Seme, but what do you think of the new Seme? Senkinモダン 初槽 あらばしり生酛原酒生酒荒走り無濾過おりがらみ発泡 
flos_lingua_estThe first bottle of Senkou after returning to Edo was sold out so fast that I couldn't drink it, so I requested to reserve the first bottle and kept it.
When the bottle was turned upside down, there were quite a lot of slag and it looked like a cloudy sake. The aroma was sweet, like peach or lychee.
I thought it would be more shwashy, but it is a little tangy, which is probably better for capturing the flavor profile. Either way, the freshness comes through.
I drank it in a tin cup, which I haven't used in a long time...I was surprised at how good it tasted. I was surprised at how good it tasted.
I felt the sweetness and acidity, and I thought that from here the volume would increase in both good and bad ways, and that bitterness, pungency, and alcohol would come out...but it just kept on being delicious and didn't expand at all! No extra stimulation! What is this? And it is very clear with just a hint of bitterness at the end!
It is juicy and has a strong character, but it is not too strong, and has a clarity and softness that goes into the body as if it is soaking into it.
I think it is too suitable for drinking by itself at first, and then drinking with snacks and appetizers in the middle of the evening. I was also very impressed with the sake cups and their compatibility! ジェイ&ノビィGood evening, flos_lingua_est😃.
We hope that you will find our review 🥹 of the flavors and impressions of the sake cups 🤗 that we can never write 🥹 of such a delicious ‼️ flos_lingua_estGood evening, Jay & Nobby!
It's always a pleasure to refer to your natural reviews as well!
It reminded me of the goodness of using different drinks for different occasions when I can afford it, and I'm glad you're impressed and delicious: ☺️ 
flos_lingua_estThis is the first new sake from Zancho Hourai, and I have been very curious about this product for a long time. This year, I promised myself that I would buy the dry junmai that I couldn't drink last year when I found it, and as of the beginning of January when I am writing this, it is very close to the time of its release.
At first, the aroma is gorgeous, with a slight, gentle sweetness and a firm rice flavor. After the sweetness begins to swell, I am not sure if it is cut by the acidity or covered by the spiciness, but at any rate, the sweetness and umami are suppressed. The umami slowly fades away with the bitterness that appears towards the end, lingering until the end. Therefore, the aftertaste is long.
It is not sharp, but it is a delicious food sake that is both gorgeous and strong.
I thought that this strong flavor would definitely be suitable to be drunk warm... and I was right! Many other people seem to feel the same way and drink it warmed up, which gives me confidence in my own taste buds lol.
I think it goes well with sushi rolls and pickles in Japanese cuisine, omelette rice in Western cuisine, and sweet-and-sour pork in Chinese cuisine. 
flos_lingua_estI was curious about Gunma because the sake is usually delicious and Mount Asama as a land is wonderful. Asterism, which means constellation. The name and label are fashionable, so I bought Asamayama for the first time.
The first taste is a smart sweetness, followed by a fruit-like acidity and finally a bit of bitterness that expands. It is a modern, crisp, refreshing sake that tastes thin and delicate in a good way.
It has a spodriness and an atmosphere somewhat similar to that of lemonade... It's a bit of a nonsensical expression, but I would call it a rice-like juice, or a delicious extraction of rice water, light but with a hint of rice. It is light, but you can feel the rice flavor! I think I recently drank Kisho's Shiroyama Sakura, which has this kind of aroma.
It is a good connotation, but because it is clear and transparent, it is easy to see that each aroma and taste is not strong. There is no easy-to-understand "this is sweetness, this is sourness" kind of thing. That is why you can drink it without getting tired of it, and conversely, it lacks impact. That is the strong point of this sake, and I think that is what makes it so delicious. I really like it, especially on the second day, because of its cohesiveness. 
flos_lingua_estNigori Ekiden, section 5
The Nigori Ekiden has now turned around...it's time to climb the mountain. Our team has chosen this humble yet powerful sake, which can be consumed in a single bottle without any problem, as the god of the mountain! You may call me austere, but this is the way I choose.
Last year, it had been too long since the bottle was released and I couldn't feel any fizziness... This year, I drank it as soon as I bought it, so I could taste the fizziness, big or small. Gentle and schwirling mouthfeel.
The aroma is a nigori-like rice flavor. The hints of banana-like aroma that grow more and more bananas-like by the day are very nice.
It is delicious from the moment it is sipped all the way through to the end! It is not a junmai sake, but rather an aruzome sake, which means that it finishes sharply, but this is probably the reason why it can be drunk lightly without being sluggish. Especially with a meal, it is easy to drink endlessly, so you need to save your energy.
This year I enjoyed it even more than last year... My only regret is that I drank it all cold. It's absolutely delicious even if you warm it up... It's a new dark horse sectional record like Yamamoto of Josai University in 2023 (the following year, he was also a new sectional record)! We were very impressed. 
flos_lingua_estI still can't shake off the old image of Mutsu Hachisen, and I don't like it very much, but when I drink it, it is still delicious. My sensor reacted to the fact that it was a special junmai and directly pumped, and I bought it!
I was told at another store that they used to use Aomori yeast and the sake was full of aroma, but they changed the yeast or mixed the yeast to improve the balance of aroma and flavor. I wonder if that's why it tastes so good even after a few days.
The standing aroma is like that of ramune. When you include it, you can smell melon. From the refreshing nuance like that of ramune, there is also an image like banana at the end. I was quite surprised because I had the impression that Mutsu Hachisen was made from apples and pineapples!
The flavor is typical of special junmai, but it is also beautifully integrated and extremely tasty. It finishes with a slightly bitter note. I remember the Abeno Junmai from some time ago was like this... I wonder if I can drink it again next year... I was very impressed! ジェイ&ノビィGood morning, flos_lingua_est 😃
We had this one a year ago and it was so good that we still remember it 😊. flos_lingua_estHi Jay & Nobby, ☀️
This one is so delicious ✨.
I've read your review! It's nice to hear from someone who drinks the same thing: ☺️ EmishikiSensation BLACK Gen2 古式生もと 2024-25 初冬限定おりがらみ生酛生酒おりがらみ 
flos_lingua_estThe other day I had the new WHITE sake from Laughing Four Seasons, which was crisp yet sweet and fragrant, and now I will have this BLACK sake.
I finished this one so quickly that it took me a few days to realize that I had finished it before writing the review. To be honest, my memory is a bit fuzzy, but it was still delicious, so I'd like to recall it and review it.
The aroma is the same as the WHITE, with a slight hint of banana. It is quite plain when you take a sip.
I drank the fire-roasted version when it was the previous label, and I had a similar impression. The fresh one has a stronger aroma, but it is surprisingly plain and simple, which may be a characteristic of Shiki's black-and-white.
On the first day, it was so dry that I didn't feel its character and actually wasn't that attracted to it, but on the second and third days, the flavor gradually emerged, and as the corners were removed, I could sense its individuality and it became more and more delicious. ジェイ&ノビィGood evening, flos_lingua_est 😃.
Awesome! You mean one that won't be recorded but will be remembered 🤗Ah! But your memory was a bit fuzzy 😆. flos_lingua_estGood evening, Jay & Nobby!
Yes, indeed! I laughed so hard at your funny expression lol.
It's a little fuzzy in my memory and in the record, but I remembered the direction and was able to restore it just in time 🤣✨. EmishikiSensation WHITE Gen2 古式生もと 2024-25 初冬限定おりがらみ純米生酛生酒おりがらみ 
flos_lingua_estIt's been quite a while since I've laughed at Shiki. It's been four years since I last had a taste, and two years since I actually had a drink. The first time I drank it was to compare a black and white hi-iru sake. It was so long ago that even Sake-no-Wawa was not in business at the time, so my memory is vague, but I had the impression that it was a well-balanced sake with a thin line and a hi-iru sake-like feel, and that it was a good food sake. It's been at least 5 years since I last had a white sake...maybe even close to 10 years...lol!
The aroma is surprisingly banana. When you drink it, it is a well-balanced sake with apple aroma and grape-like astringency.
I had heard that it was sweet, so I was prepared to think that it was a sake for beginners, but it was surprisingly crisp, with a low volume, and seemed like it was for intermediate drinkers.
It is sweet and acidic and juicy, but it is overwhelmingly clear...or perhaps it is the layers of flavor from the aroma and orikara that give it its thickness, despite its transparent quality.
It was a wonderful sake that anyone could enjoy. ベルゲンThe second one on New Year's Eve is Abe!
This is the first time I have had abe. It is a special order from Ozaki Shoten near my parents' house, so I am excited to see what it tastes like.
When I drank it... it tastes like white wine! It has quite a bit of acidity. I think this is delicious...but since the dishes were sashimi and crab casserole, it didn't go well with them💦I would like to revisit this because I think it would go well with Western-style dishes! ベルゲンOn New Year's Eve, I went home to my parents' house and drank a lot of alcohol (I mean a lot for me because I am not a drinker lol).
The first bottle was a bottle of Romain. I was surprised to see that it was made from glutinous rice. I wondered what it would taste like, but I was even more surprised by its fruity and easy-to-drink taste!
It was my first time to drink both Romain and glutinous rice sake, but they were both delicious! 
flos_lingua_estThis is the second bottle of 2023BY, a regular winter muddy.
Huh? Was it this apple-like? I didn't notice it much immediately after its release, when it had a strong "schwashy" taste, because of its vigorous activity and the strength of the turbidity. I was rather surprised because I thought it was more banana-like. It is a Niigata sake, but it is very tasty with an aroma like sake from Tohoku.
There is no alcohol or harshness on the palate, so even people like me who are not good at apple-based drinks can enjoy it.
On the other hand, from the third day, it transformed into my favorite flavor with a banana-like aroma! What on earth is going on?
It's dry but soft, so it's a great wine that goes down easy. It goes well with all kinds of food, Chinese food, fried food such as shrimp cutlets, and grilled green pepper in dashi broth. And it's so good that you can even drink it by itself! I am always impressed! And I still have the third bottle I bought yesterday that was put on hold...lol! 
flos_lingua_estI had just had the normal Yamadanishiki 807 the other day, but I also want to try it now that I have the midsize pickings right away.
I think it has a refreshing banana aroma...but I guess there are people who feel it is like magic ink.
It has a refreshing image of green bananas starting to ripen due to its low sweetness. It has a sweetness to it, so it is like a banana that is just starting to ripen.
Usually, when we think of alcohol with a hint of banana, we have the impression that it has a powerful flavor with a strong alcohol taste, but this is just a beautiful banana. It is a refreshing banana!
I have never thought about it, but don't you think there are not many Yamada-Nishiki with a banana-like aroma? I wonder what is going on with the price of 1,694 yen for such a beautiful and refreshingly refreshing vinegar-iso sake, coupled with the midsize pickings. It is rare to find such a refreshing and clean vinegar iso sake without fizz or muddiness.
It was very tasty and impressive! 
flos_lingua_estOne of my favorite sake, Abeno Ipponjiki. Sorry to say this is right after it was released, but this is last year's lot. I didn't drink it this year, but left it in the bottle for a while to lightly age...well, actually, I just kept it because I didn't want to waste it lol.
To put it simply, this sake has a "very easy-to-understand taste". It has an excellent balance of sweetness, umami, and acidity, but it is also dry without being too sweet, making it a good food sake on its own.
I like the banana aroma that reminds me of alcohol and magic ink. The juicy fruity acidity and mellowness from the orikara flavor coexist nicely with the freshness and crispness of the slightly sparkling unpasteurized sake.
This is why it is sweet but not sweet, and sweet but goes well with food, which is a strange contradiction.
When I drank it with my friends who are occasional sake drinkers, it was quite popular, so I am wondering what sake beginners would think of it. Personally, I enjoyed it very much on the fourth day, as the flavors blended in very well.
I started drinking at the beginning of the new sake season, and this and the recent ARANAMI seemed to be the answer to the deliciousness of last year's ABE! Impressive! コタローGood evening, flos_lingua_est 🌙
Abeno Yellow is so delicious💛I drank it last year and was very impressed🤤.
I immediately bought this year's 1st lot today and I'm looking forward to drinking it again 🥳. flos_lingua_estGood evening, Kotaro!
I'm glad to share my favorite! I heard that the 1st one is sweet and tasty, and the 2nd one after the new year is a little drier with a sour taste. It's a fun season of consecutive delicious releases: ☺️ 
flos_lingua_estHagino Shuzo brews Haginotsuru, Megane Exclusive, and the Neko series. Without drinking those, I will have this Hiwada series for the first time. The manager, who knows my tastes, said this one is more my style. He said he would let me know when a product I might particularly like comes in, and he finally introduced me to it.
I drank it chilled...it was crisp and delicious! If you are not used to drinking sake, cold sake is a possibility!
At room temperature, it is delicious with a fuller taste that adds to its original goodness!
When warmed, the aroma of pear and melon spreads from the moment you put it in your mouth... rich and delicious... and it finishes gently with a bitter taste. I like it much better when it is warmed up!
Although it is a sake that is made from a traditional sake yeast yeast, it is not particularly lactic acidic, but the complexity of sweet, bitter, umami and acidity are harmonized without any sense of discomfort, which is typical of sake yeast yeast yeast. However, as the day goes by, the acidity does its job and shows us a little bit of the face of the sake.
This is the kind of sake we are looking for! I compared it with Hirotogawa Jungin and both were wonderful...I was moved just a little bit and a little bit. LOL! abeThe ARANAMI 2023生酒おりがらみ 
flos_lingua_estI drank ARANAMI vol. 1 released last year and enjoyed it very much, so I will have vol. 2 as my second bottle.
The moment I opened the bottle, I saw the surface of the liquid ripple and I hurriedly put the cork back in order to avoid an explosion! The previous lot vol.1 was not so good, but vol.2 was very healthy! I don't know if it's because of the fermentation process in the bottle or if it's the original reason, but it's so healthy!
The apple and banana(?) flavors are balanced to the right degree. I love the balance of apple and banana aromas! It is a very delicious fruity aroma. The final bitterness gives it depth. It is very interesting and different from the standard product!
I can feel the alcohol more strongly than when I drank it before, but I wonder if I didn't store it well enough. Maybe I should have drunk it earlier. This was the limit of my storage conditions. It's a shame...but it's really tasty.
However, considering the name "Rough Wave", this vol.2 may be the one that represents the rough taste of the name. When I think about it, this one is also quite flavorful and I liked it. After all, it is delicious! 
flos_lingua_estThe posts have been accumulating and this will be the one we drank last BY in the fall.
As the abe has accumulated in the fridge, it just so happens that we are now comparing abe junmai drinks. What a luxurious act it is to compare favorite sakes, even if they are different in terms of being fresh and hi-iru.
The Hi-iri is the newest and the Nama is last year's since there is a 10 month gap in terms of shipping month, but the BY is the same so it makes sense to compare, right? LOL!
It has a gentle apple aroma plus a strong flavor due to the orikarami process, and the freshness typical of nama-zake and the freshness of a slight bubbly sensation.
Nevertheless, the taste is not at all violent, rather it is a soft sake that functions as a recommended food sake.
Until about three years ago, hi-iru was the quintessential Abeno, but now the quality of the nama is very high. Both the raw and the hi-iru sake are good enough to be enjoyed by any drinker, and can be drunk indefinitely.
Even if you look at it without favoritism, I think it is a wonderful sake. 
flos_lingua_estThis Abeno Junmai Hi-iri seems to have a different taste than the previous ones. I don't remember it being this apple-like. But it is incredibly elegant and soft! It tastes better than any other sake I have ever had with apple-like overtones!
While it is a sweet and sour sake, neither is that assertive. The flavor expands a little toward the latter half of the bottle, but overall the volume is restrained. It has a sweet and sour taste like apricots from the apple flavor.
The low alcohol content, the fruity image, the soft sake quality, and the low bitterness (or lack thereof) give the illusion that you are drinking Niimasa.
It is indeed very tasty because it is like Shin-Masa. I feel that Abeno's technology has come this far. But it could be more banana-like, Abe. There was a time when it was more banana-like, right? I personally wish...think...that they could go back to that time. But it's still super tasty!
It tastes great on its own, but even better with a meal, as the label says!
But since the sweetness can be felt, it is fun to compare it with a crisp, dry sake and find out what goes well with it. RecommendedContentsSectionView.title
