Timeline
flos_lingua_estLike the kappa just before, this is a dry muddy sake that I bought as a repeat purchase because it was outstandingly good when I drank it before. I really like this kind of thing lol.
It has a tremendous degree of effervescence. It will take less than 10 minutes to open the bottle.
It is fizzy and as the name suggests, it does have sweetness. The acidity is also refreshing, so there is a distinct squashiness combined with the bubbles.
More than the sweetness, it has a strong rice flavor or umami. There is quite a lot of unrefined sake, so that is why the flavor is so strong.
The alcohol content is 13%, which is very low for a Shinkame, but the richness and power of the flavor is comparable to that of regular Shinkame, so it seems to go well with meals with strong flavors. I paired it with steak and it went very well with it! I think meat is the only way to go with this richness! With fish sashimi, the sake overpowered the meal and made it taste fishy.
It is sweeter than Shinkame, but I think it is normally dry (lol). Compared to Kappa, which I drank just before, it has the same dryness, but this one is more powerful. I guess that's why it goes well with meat dishes. It goes well with fish.
It was as delicious as ever. I would like to buy this sake again when it is released next time. 
flos_lingua_estI drank Hachibei's Jugoya last year. I didn't think I would repeat it at that time, but I wanted to feel the difference because they changed to a "nama-hashiroshi" style this year.
It has some banana nuances, but also yogurt and light fruity nuances, and although it is not flashy, it is definitely delicious at any temperature. 3-4 days later, there are melon nuances.
Personally, I had the impression that it was room temperature >> cold sake >> warm sake on the first day, and room temperature >> warm sake >> cold sake after that.
It definitely goes well with autumn flavors. If you choose mushrooms, grilled fish, or takikomi-gohan (rice cooked with vegetables), you will never go wrong with this sake.
To be honest, I felt it tasted better than last year's on the first day. I like it. If you are wondering what to buy, I think this is a good choice. If you like fancy sake, this may not be for you, but those who like mild sake and mild sake will like this.
I find myself liking Hachibei's sake more and more. I wonder if they will bring back the previously existing active Nigori-nagari again. 
flos_lingua_estI was thinking that I haven't had Abe Black for a long time, and then I realized that the price will go up drastically in October or November 2025! I was thinking that I haven't had Abe Black for a long time, but then I found out that the price was raised to 2,700 yen or 2,800 yen for the new release in October or November of 2025! It was originally a junmai sake, right? Maybe the reason why they dropped the specific name was to be able to set the price as they wanted.
It was going to be difficult to buy it sooner or later, so I bought it while I could.
I can only say that it is my favorite with a hint of peach and banana! Abbe Black is still delicious! I can't believe the price of this one is going to go up so much...even though it's delicious.
I was wondering what I should do when the price of junmai sake has been over 2000 yen, but now I get chills thinking about how much the price of other sake that was jungin standard will go up in the future.
I was feeling sad that I won't be able to drink much abe and thought I would take my time to savor it, but I drank it all up in no time ...... lol.
Ummm...it's still delicious ohhhh. It's fresh and cheerful, yet gentle, sweet and sour, but goes well with food, and the slight bitterness on the palate adds a nice accent, making for a great balance. It is delicious! 
flos_lingua_estThe Modern Senkou I style that I drank a few months ago was said to be hi-iru, but this Zero is raw.
While the Modern Sentori Hi-iri was a dry white wine-like food wine, the Zero was juicy, fruity, and could be drunk on its own.
After the Edo revival, I have the impression that Hi-iri is now drinkable on its own as well. What is the difference between the renewed and the new Nama?
It is fresh! It is very transparent. It is very similar to the Taiheizan 3104 that I drank the other day! The Sentori-like character comes out from the middle of the bottle and it is still fruity.
It is not so much sake-like as it is thin, so it is better with salads and light snacks, and if you want to drink it with strong food, I would rather drink it by itself.
I wonder if this is the trend this season. It is delicious and easy to drink like water. It is like an easier drinking version of the old Yamashiroya, and I feel that there is room for more delicious drinking, and that it is a sake worth researching. 
flos_lingua_estA bottle of melon-flavored sake that was recommended to me when I asked the liquor store if they had any melon- or banana-flavored sake. It has been a little while since I have had Abu-no-Tsuru itself, but I am glad I did because I have been wanting to drink it!
Ah, so this is the melon type. I'm becoming more and more unable to distinguish it from the pineapple type, and my tongue is getting more and more stupid, but it is indeed melon-type, lol, lol, lol.
The third day was a good time to relax, or rather, the tropical aroma was a little lessened, and the taste was well-balanced and amazingly delicious!
From the moment you take a sip, the aroma comes in and the umami gradually expands, then the sweetness like Andes melon expands, then the umami fades gently with the sourness, and finally the bitterness comes out gradually. I think I like this feeling a lot.
It is a gorgeous yet somewhat subdued sake, but it is actually quite delicious!
I really recommend the first or second day for those who like tropical aromas, and the third day for those who want it to settle down a bit more! As is often the case with good sake, I drank it all up quickly...it was actually a great sake...? I was secretly impressed! abeFOMALHAUT Sparkling貴醸酒発泡 
flos_lingua_estA sparkling version of FOMALHAUT. I really wanted to open them at the same time or in succession to compare them, but due to circumstances, there was a bit of a gap between them.
When I tried to open the crown with a corkscrew, the liquid level started to rise and it exploded when I opened it all at once!
Yum! Sweet and delicious! It is wonderful that it tastes great without any thought of what to eat with it or exploring the flavors as an after-dinner drink.
The sweetness like fine brown sugar and the rich flavor swell up from the shwashy stimulation, and just like the normal sake, it also has a good finish, so you can tell it is not just a sweet sake.
It is not typical of Niigata sake, which is characterized by its rich sweetness, but it is still able to be drunk with a refreshing aftertaste, perhaps because it is made by a Niigata brewer.
It is not dramatically different from the normal sake, but since Abe itself is often (slightly) fizzed, this one seems to be more like Abe. 
flos_lingua_estI have been drinking only REGLUS in the Abeno Star series, but this time I finally tried something new! I'm looking forward to this one, as it's been a while since I've had a sweet sake.
I am looking forward to drinking this one. I bought two bottles with FOMALHAUT Sparkling so I can compare them!
It has a honey-like sweetness, but the aftertaste is not too harsh, and even among sweet wines, it is relatively refreshing, so it is wonderful that you can drink it as much as you want.
It is not impossible to drink it with a meal, but I think it would be better with something light like a salad with honey, cheese, sweet dressing, or fruit. Oh, but a sweet curry would also go well!
Kijoshu is usually priced higher than usual, but for Abe, the price was kept lower than I expected, at 2,500 yen! It sounds expensive when I write it like this, but Abeno's former jungin standard is 2,420 yen, so the price is almost the same as that. In that sense, it may be relatively reasonable.
It is true that I am too busy to drink it carefully, taste it, and think about my impressions, but when it tastes good, my impressions tend to be short. 
flos_lingua_estThis bottle was recommended to me when I ordered a banana or melon flavored drink. Or rather, it was recommended without such an order in the first place, so I bought it immediately.
I was told that it could be considered as mainly pear or banana... but I was completely oblivious to that fact when I tasted it, and I was so shocked that I didn't care what type of fruit it was lol.
I was so shocked that I didn't care what kind of fruit it was! It was so clear and beautiful that I didn't care what kind of fruit it was. It was the most smooth ever, and when it was cooled down to a crisp, you might have thought it was water. LOL!
When the temperature rises, it has a certain sake-like quality, but it is still very easy to drink.
It has a lactic acidity, which I think is the key point of this sake. If it were not, it would be too light, but I think this is what gives it character.
When I drank other sakes together with this sake, I felt that the other sakes were also beautiful, or rather, they seemed to lose their edge. More to the point, it was a wonderful sake that made the other sakes I was comparing it to taste good.
It gave me a strange sensation. It was a gem that touched my heartstrings in a strange way. 
flos_lingua_estThis is the second bottle of Kanenaka this season. I was so impressed with the last bottle that I couldn't resist repeating it. It is a wonderful sake that you don't need any other sake as long as you have this one. Unfortunately, it is a seasonal product, so you may not be able to enjoy it as long as you have this one.
It is so good that you can't help but say "delicious" the moment you take a sip. I have the impression that it is a sake that shows its true value especially in autumn.
Because of its strong alcohol content and dark flavor, it seems to go well with foods with a strong flavor, such as miso-flavored food. Not just salty foods, but foods that are rich in flavor.
It is not that I don't have much to write about since this is my second bottle...it is just that it tastes so good that I drank it all before I could think of my impressions, as I tend to do.
The brand itself is not very well known, nor is it a premium rare sake, but it seems to be very useful in restaurants. It seems to go well with the strong flavors of izakaya food. It is a sake that is as good with food as it is with food! flos_lingua_estThis year, Yamashiroya Muddy stopped having that pink bottle with a simple label and has a transparent bottle with a mysterious pattern. I wonder if the price of the bottle has gone up as well, and I can't help but notice the world-weariness.
But that aside, it was so delicious that I drank it in gulps the moment I took a sip. And to my horror, I drank it without thinking about it, so I have no impression of it at all! LOL!
I usually drink it over a four-day period, but I finished it quickly... I don't even remember drinking it anymore! LOL!
I think it tasted really good... but that's all I can think of... lol
I always have no impression of it because it was too good for my liking, but this is frustrating! If this happens, I'll buy it again and give a proper review! I'd like to revisit it since it looks like it's still in stock! 
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... RecommendedContentsSectionView.title
