Timeline
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 😁. 川鶴KAWATSURU Olive 活性にごり生原酒原酒生酒にごり酒発泡 
flos_lingua_estIt's been a while since I've had Kawatsuru, but last time it was Olive LIGHT and this time it was Active Nigori. It was recommended on a certain sake YouTube channel as being very tasty, and I knew it was available at my favorite restaurant, so I was curious to buy it!
It's too foamy, lol. When can I drink it again?
It has been a long time since I have had such strong activity, and it took me a long time to open the bottle! It took me a long time to open the bottle, but I finished it in no time at all... I know it's low in alcohol, but I had to say goodbye in 2 days lol.
As always, drinks that are finished in an instant tend not to get many words in a review. Because I drink it up before I can think of anything else.
In the video, it was commented that it was similar to Shinsei's Ame Frog, which is understandable, as it has a light, sweet and sour taste. It is very easy to understand and delicious, so I think almost anyone can enjoy it.
What is surprising is that the 9% alcohol content is so drinkable. The niggles and bubbles may have contributed to the taste, but 12% is much more tasteless.
Like Sanuki Kuraudai, Kawatsuru is a genius when it comes to making low-alcohol sake! コタローGood evening, flos_lingua_est 🌙
I have a spring version of this in my fridge and I'm looking forward to drinking it even more 😆 but I understand too well that the sooner you drink it up, the less words you'll have to write 😂. flos_lingua_estGood evening, Kotaro!
That spring label is cute and I'm looking forward to drinking it✨
🤔 
flos_lingua_estI think last year we received a mid-year pick, but this year we will start with this one, which does not have a special title.
The moment I took a sip...it was delicious! It is banana-like but not harsh! It's fresh and beautiful, yet has a great alcoholic and drinking experience. You can tell from one sip that it's great! It's interesting that the combination of acidity and banana notes, which might not seem to go well together, tastes so great when made into sake. Maybe it is because it has a muscat or grape-like flavor, lol!
It seems to go well with something crispy rather than a heavy dish. I tried it with tuna and yam rice and thought it wasn't bad. If it were meat, I think it would go well with red meat. I would also like to try cream cheese and crackers with raisins. I think it would go really well with it!
I think this sake is a masterpiece with strong characters such as Kaze no Mori x No.6 yeast x Bodai yeast x White malted rice, and you can enjoy the combination of freshness and crispness that will make you feel like your brain is going to be bugged. 
flos_lingua_estThis is actually the second time I've had this, and probably the first time I drank Kaze no Mori, before I started Sake no Wa. At the time, I picked it up because I wanted to drink something different. This time, it was recommended to me by the manager and the temptation of Kijoshu and Bodeshige made it a member of my fridge.
It comes with a sticker that turns black to pink when the temperature rises above 35℃. As the name suggests, it is recommended to drink it at a higher temperature than usual.
The aroma is classical, similar to that of Shinkame, with a hint of acidity. First, it was served cold...it is delicious enough as it is! The last time I drank it, it must not have tasted this good...it has definitely evolved! Even if you warm it up, it tastes along the same lines.
It's like sweet and sour fruit, but moist. Just a slight rummy nuance.
If it were not for this acidity, it would be a completely different sake. In that sense, it is a very interesting sake in that you can enjoy it as if it were a different kind of sake from the very short time you don't feel the acidity right after you drink it to the raging acidity, and the classical aroma and taste change at once due to the intense acidity!
I like Bodai yeast yeast - I think I'll buy Takacho next time! I was very impressed! ma-ki-Good evening, flos_lingua_est!
My first visit to Kaze no Mori was also here 🎵.
Yes, it tastes great cold 😋.
I didn't know it was heated sake at the time, but I drank it cold and was very impressed 😁. flos_lingua_estHi ma-ki-, ☀️
Well, that's a rare coincidence ✨
It's a heated sake but it looks great cold as well! I'm glad we agree on that too lol.
It's reasonable and I'd like to drink it again sometime. 
flos_lingua_estI love it, but I haven't had a regular abe since last fall because I can drink it anytime I want. Sorry Abbe, I'll drink a lot again. But the price has gone up so much that I'm a little confused, am I?
By the way, this is last year's BY fire-infused.
The aroma has a grape-like acidity that is a bit like wine, some grassy nuances, and a hint of alcohol.
The taste is...quite light for an Abe! It has a beautiful sake quality, with no sharpness at all! There's no hookiness! So anyway, it is very smooth and easy to drink for anyone. It is like a taciturn prince-like handsome man.
However, since it doesn't talk at all, it is hard to understand what kind of sake it is by itself, so I think you need a side dish that brings out its personality. So I drank it with raw bonito sashimi, and the umami, which had been quiet, came to the surface and was very delicious! The acidity plays a dual role of flavor and sharpness, which is brilliant. The acidity plays the role of both flavor and sharpness, and it is clear that light sake and fish go well together.
It is because it was served cold, but I think this may be the first time I have had an Abe that is so focused on food sake. It showed us a different face from the usual, but it was no less delicious, as expected! ジェイ&ノビィGood evening, flos_lingua_est 😃.
Nice work on the sake that makes the taciturn Abe🖤 talk 🤗You are really good 😋 but a little bit different😅. flos_lingua_estGood evening Jay & Nobby 🌙
Thank you 😊lol.
He talked a lot with the seafood ✨lol.
I'm glad you agree! If it's pure rice, we'd like to keep it in the 1000 yen range 💔. 
flos_lingua_estThis is the first time I've been to Takezumi. Or rather, I didn't even know it. I didn't even know which prefecture it was from, but when I heard it was from Hyogo, I felt somewhat relieved. To begin with, I am often impressed by the taste of Kansai sake these days, so it was a pleasant surprise!
It is fresh and transparent. The attack is clean and plain, and it is fun to see the umami rush in immediately after the impression.
It is a dry sake with little sweetness, but full of umami, and perhaps because of the freshness derived from the direct fermentation at the tank mouth, it is a very satisfying sake on its own. It has a certain taste that makes you think that this is what good sake is all about.
On the first day, it has a mildly acidic, citrus-like aroma, and its transparency is well balanced by the bitterness and acidity, making it a sake that can be drunk for a long time. The acidity settles down after the second or third day.
It is an excellent match for Japanese dishes that enjoy the flavor of the ingredients, such as fatty raw bonito sashimi, sautéed fresh onions, or fried egg with garland chrysanthemum! 
flos_lingua_estShinkame is synonymous with dry sake, and dry sake is synonymous with Shinkame. It is also a pioneer in the extremely avant-garde field of Junmai (pure rice).
Last time, I had a medium (sweet) sake called SWEET SQUASH, and I wanted to taste again the quality and robustness that is typical of Shinkame, so I decided to try the standard version.
The quality of the sake is as strong as ever! However, it is not as harsh as I expected, perhaps because it is more dry... 15.5% alcohol? The normal sake is 16%, so it is only 0.5%... Perhaps it is a gap from my imagination of 17-8% rather than my sharp taste buds. I wonder if it is because of this degree that I felt it was slightly different from what I imagined or remembered?
The aroma of alcohol is not related to ginjo aroma or anything like that, and is not flirtatious. When heated up, it was delicious. It may be hard to convey to those who are more interested in Capulet, but it is definitely good for those who are accustomed to dry sake. It can be served with a wide range of foods.
It has the appearance of a veteran actor who is very graceful, as if to say, "I am who I am, but I will show you what is good, and even if you don't like it, it's my personality. I would like to try the other wines in the series! RecommendedContentsSectionView.title
