Timeline
flos_lingua_estWhen we think of Kaze no Mori, we think of Akitsuho. Akitsuho is the name of Kaze no Mori. It is such a standard product, but I have never had it, so I would like to try it, even though it is not a standard product.
It is extremely delicious! The sweetness is moderate, and while the umami spreads, the acidity gives it a sharpness that slowly fades away with the bitterness that appears at the end.
More importantly, it is very soft. It is much softer than the previous Kaze no Mori. I guess you can't go wrong with a sake made in the middle of the bottle. I originally like complex sakes, but I also really like the beauty of this kind of mid-pasteurized sake!
It has a fresh peariness and melon-like overtone, which is often mistaken for sweetness, but it is actually umami, which is my favorite type of flavor that goes well with food! I had it with grilled shishito peppers with salted kelp and shichimi (seven spices), and it was too good together... It goes too well with cucumber tataki, too!
I feel like I've been drinking only muddy sake, but I always want to drink this kind of clear sake that tastes good no matter who drinks it. アラジンHi flos_lingua_est 😃
That's super high praise: ☺️
I also like complex flavors, but I think that Akitsuho and Rusubakaze are especially good in Kaze no Mori!
I'd love to hear your evaluation of the dewy wind 507 as well 😄. flos_lingua_estHi Aladdin, good evening~.
Actually, I have reviewed Rohafu 507 before, and I think to myself that it's a high praise even after reading it back now lol.
But I think I'll drink it again, so please read it then too ☺️ lol りなこHmm? What is this?
What is coffee doburoku!
Rice and agave made in Oga City, Akita Prefecture, where my mother's family is from!
Another rare thing... 🫢.
Slowly opening the bottle as it fizzes with mukumukumukumukumukumukumukumukumukumukumukumukumukumukumuk.
The coffee is malty, not sweet.
It's like milo (nostalgic)
The doburoku is quite mushy, so it's easy to drink with ice.
It's easy to drink with ice.
It's like a sweet sake, but not sweet.
It has a strong character, so I had it by itself after dinner.
I wish people would try it - I'm sure there will be many different impressions depending on who drinks it 🤓. ジェイ&ノビィHi Rinako 😃
You're doing something unusual 😄I'm in love with rice and agave 😁and I miss Milo 🥹.
I'd love to drink it after my bath with my hands on my hips 😆. りなこHi Jay & Nobby 😃Milo-like after bath lol nice 👍✨I'll give it a try 🤣. 
flos_lingua_estI have been drinking Sasasamune since I drank a winter nigori the year before last, I think. The lack of haziness in Fukushima sake is extraordinary, isn't it?
The aroma is like Kaze no Mori! I hear it is moderately sweet and sour, with a juicy image. When you drink it...well, only the mouthfeel is again like Kaze no Mori! But this one is a little sweeter and has a unique flavor.
It has a slightly fizzy appearance, but the mouthfeel was surprisingly smooth and soft.
The impression remains almost the same from the beginning to the end, with a rich, brown sugar-like sweetness that is followed by a sourness, and finally a bitterness to close the bottle.
It is a light to medium easy-drinking sake that should be suitable for those who have already passed the sake beginner level!
From the third day, the sweetness that is typical of Sasasamune comes to the fore and it becomes a sweet sake. It is best to drink it by itself slowly and leisurely, rather than with a meal! flos_lingua_estI drank the 4th bottle of Senkori Snowman during the winter period, and I really wanted to drink the bottle in the summer after letting it sit this long! Finally, the bottle was opened!
It has the mouthfeel of a fire-aged muddy sake, with no particular fizziness. However, when you drink it, it has a moderate ripeness with a freshness that shows the goodness of fresh ripeness.
It is not sweet and sour. It is rather an easy-drinking dry sake, and compared to its initial release, it is more classical and has begun to show its true colors.
It is becoming more settled day by day, and is at its best from the third day to a week or so, making it super tasty!
Immediately after release, it was fun and dry with a citrusy and strong fizzy taste, but after six months, there is no fizziness, and I was surprised to see it become a proper dry sake with a banana taste, not citrusy! So this is how Yukidaruma originally tasted! 
flos_lingua_estI haven't done sparklers in years. I haven't done actual sparklers for years, but I think it's been six or seven years since I did sparklers with sake. I think I drank it at a time when SENKOUGOU had been stripped down and I didn't like its taste very much. I used to like it until a year before that.
The aroma is infused with an acidity that you can imagine the direction of the flavor from the aroma. I would like to know the name of this type of acidity today.
First impression is "sourness"! And from there, it is refreshing, like a spud. There is no imbalance caused by a weak umami, which is common in low-alcohol sakes with this kind of acidity! As the manager said, the umami taste also swells up later on, just as the flavor is well expressed. No, it was more like "gushing out" than "expanding," and there was a surprising feeling of something that should not have been there!
This feeling of "sizzling" is similar to the feeling of being impressed by sparklers that can pop so beautifully.
If you handle it roughly, you will not be able to enjoy the true flavor of the sake, and if you drink it in a gulp, you will not be able to appreciate its quality.
I feel sad that this summer is coming to an end. 
flos_lingua_estI liked it so much last year when we compared different tanks that I bought another bottle this year! But one of the tanks was already sold out, so I only got one bottle..!
To sum it up, I think that the 13% alcohol content and Abe are not a good match... The standard 14% alcohol content is also a good match, but it's hard to say which one is better!
When I opened the bottle, it blew out so much that I had a hard time opening it.
It was a problem because it was not screw corked, it was capped.
It's that energetic and refreshing on the palate, perfect for summer! I think this is a spring sake though lol!
You can almost drink it as if it were a cloudy sake because there is a lot of tailings.
It is a well-balanced sake with an easy-to-understand sweetness, umami, and acidity that is delicious from start to finish.
However, it is also surprisingly good with food. It is easy to drink and the sweetness is kept to a moderate level, so it goes surprisingly well with Japanese style food. I tried it with Tempura and Tororo Soba, and it tasted great with both without any sense of discomfort.
It has a bitter taste, but I feel that it compensates for the lack of food, and the acidity and umami taste serve as a bridge between the food and the bitter taste.
This year's version is also very tasty! I am very impressed! ジェイ&ノビィGood evening, flos_lingua_est 😃.
Abechan💚 is an impressive taste 🥹I'm afraid to open it though 😅I'd like to drink a bottle every year👍. flos_lingua_estGood evening Jay & Nobby 🌙
I'm so impressed this year that I don't think there's anyone who doesn't like 💚Abe-chan!
I didn't gush like this last year lol.
Let's look forward to next year's release: ☺️ 
flos_lingua_estFor some reason, I have the urge to drink Sawanoi on a regular basis, but this is the second bottle I've had this year, and it's a bottle!
It's been a while since I've had an alcoholic sake. I was a bit nervous because some of them have a strong pungent taste that I don't like. However, I made a quick decision because it was Sawanoi and it was a muddy sake.
The sake was corked without gas and had been on the market for quite a while, so it didn't have much of a sizzle.
Also, the impression is the same no matter what kind of sake cup you use: trumpet-shaped ceramic, wine glass, or inokuchi (cup for pouring sake). LOL!
However, the impression is completely different depending on whether you drink it by itself or with food. To be honest, the alcohol and pungency are too much for me to drink by itself.
On a cloudy day in July, I paired it with spicy miso kimchi nabe after cooling down the room with the air conditioner on, and the sourness and umami of the two flavors seemed to come to the surface clearly, and yet the boundary between the two seemed to blend together, making it the most delicious! I even felt sweetness. Aruzoe is best when paired with a meal!
Still, 2,420 yen for this taste is a very reasonable price, and it is a good sake that can stand up to a full bottle! 
flos_lingua_estThis is my favorite Abeno PB. There are other PB stores that also have PB, but I prefer Ozaki Shoten. LOL!
The alcohol content is "11"! I haven't had this level of low-alcohol sake in a long time, but I'm sure I'll finish it in no time.
The aroma is like...Niimasa...lol!
And when you drink it... it also looks like Shinsei.
Isn't this what they were aiming for?
It's like lemonade with a gentle sourness, or sweet and sour like apricots, or sour like a spud... so you can drink it in large gulps.
Anyway, it is light-bodied and can be enjoyed on its own. It goes well with light Italian snacks and salads. For Japanese cuisine, I think it goes well with gently seasoned dishes with bonito broth, such as soba noodles, ohitashi with dried bonito flakes on top, and yam.
If I were to talk about personal preference, I would like to drink it with orikarami or light nigori.
If you want a light sake with acidity, but can't get it, and you can get to Higashiyamato City, I think this is the perfect sake for you. 
flos_lingua_estKaze no Mori is always delicious, so I tend to go through with it, but if I don't buy it when I notice it, I won't drink it forever, so this is the first time I've had Akitsuho..!
It has nuances of green banana and young melon.
It tastes quite complex, and at first I thought it might be sweet and sour, but then the acidity takes over and it turns dry. It is very tasty even when the temperature rises because you don't feel it from the second day!
Also, a strong bitterness comes out at the end. Overall, this sake has a strong flavor and a dizzying development, so I guess people who like this can't stand it.
Surprisingly, it is not sweet, so it is more suited for eating than on its own. One drawback of low-pasteurization is that it feels rough because of its complexity, but it doesn't bother me much when I drink it with a meal. It is rather super tasty!
To summarize my personal recommendation, if you chill it properly, you will not feel the complexity as a cloying taste, and if you drink it with a meal, the roughness of the low-purity will become milder, making it very tasty! I think I'll have the 657 next time I'm in the market. 
flos_lingua_estI have been drinking Nigorizumi for the past 4 years. I also like Yamashiroya's hi-ire sake, but its light aroma and the fact that you have to sharpen your mind when drinking it make it a bit more difficult, so I tend to rely on Nigori-nagashi, which I can drink without thinking. It is one of the sakes that I have been repeating for years, just like Abeno Ipponshime, Senkou's Hatsutan Nakadori, and Yukidaruma.
It has almost no aroma. It has a complex aroma when you drink it, and the citrus and herbal overtones are refreshing and pleasant. It was released in spring, but I think it would be a good sake for summer.
It is not sweet, but the umami of the rice is quite strong and has a decent flavor! I really like it. It has a softness and is definitely tastier than last year!
I was surprised to see the melon aroma peeking out on the third day! Is this really Yamashiya?
As a food wine, it cuts through the harshness and is powerful, making it a perfect match for meat dishes, spicy food, and Chinese food! I'd like to pair it with hot bean curd and spare ribs!
After the Kushira Nigori and Mutsu Hachisen Doburokku, which are both nigori sake, I was surprised to find that they are very similar but have different personalities and tastes! 
flos_lingua_estI knew the name, but is it good? No. Is it my favorite? I was hesitant and last year they sold out quickly, so I thought I would give it a try this year when I saw it. The manager says it's delicious too!
I was thinking about when I would drink it, but the capacity of the fridge is limited and the moment I open the door, gosh...pshaw! If this happens, I'll open the bottle the same day I bought it lol lol!
Aside from the fact that it's already spewing because I dropped it, it's crazy hard to open this thing!
I was surprised by the aroma, which is my favorite cemedine-type aroma, which is not very Hakusen-like... I was even more surprised when I put it in the bottle! Is this Hakusen? Isn't this a cephalosperm like a cephalosperm? I was baffled by the fact that it is iso-ish and my favorite strain! LOL!
When you drink it, it is refreshing with active-like acidity and carbonation, but also has a strong nigori-like flavor. It's sweet and sour and fizzy, perfect for summer! It goes down smoothly without thinking!
After the second day, it has a dry, dry taste and is very powerful, making it a sake that is popular with sake lovers. I was so impressed that I will definitely try it again next year..! ジェイ&ノビィHi flos_lingua_est 😃
Summer dubu rocks 🎸 are good 😋.
And when it blows up, it's time to drink 😄 we'll be there next year too 🤗 flos_lingua_estHi Jay & Nobby!
I've been skeptical and sold out and couldn't buy it until now, but I didn't know it was this good 😳✨.
When it blows up is when it's ready to drink... good word for it lol 😆. Eikun特別純米 袋吊しずく特別純米生詰酒袋吊り 
flos_lingua_estThis is a limited edition of the standard "Tokujun", which is a limited edition of a bag suspension and "Shizuku-kakuri" (drop harvesting). I was very curious about it right after its release and was about to ask the manager about it when he made the first move and said, "This is delicious.
I was wondering what kind of sake to drink after Kangiku because of its high quality, but this time, I decided to serve this one with high expectations.
What a great aroma! I love it so much! The melon fruit aroma is strong, and the magic ink aroma reminds me of alcohol. I'm sure I'll love it when I drink it!
When I took a sip of it...it's still melon!
If the sweetness was more upfront, it would probably be Yubari melon, but the sweetness is moderate, which is like the Andes in a good way!
The coexistence of the two is ambivalent and interesting: soft for a special junmai and strong for a pouch-hung sake.
The umami is not too forward, nor is it the type where the acidity shines through. While leaning toward the classical style, the melon aroma and the modest but present sweetness give the sake a modern impression.
It is a completely different type of sake from the one I had just before, so I am glad that I cannot compare the two. I might buy it again next time if it is on sale..! Seiko武の井 STAR GAIZER純米吟醸生酒無濾過 
flos_lingua_estI am going to have a second bottle of STAR GAIZER, which I drank around March this year, this time in May!
To be honest, the first bottle was a bit disappointing considering the quality of last year's wine, but the second bottle was as good as I expected!
It is simply sweet, tasty, acidic, and very delicious. The second bottle was just as delicious as expected! Some sensitivities may make it seem bran-y at worst, but for me, I think it turned out to be a good thing. That is why I would rather have people drink this sake during a meal than on its own. I think it goes well with fish dishes. Miso-nimono, saikyo-yaki, fish dishes with salted malted rice.
Even after the second, third, or fourth day, it tastes good all the time without losing its advantages! I like the balance of sweetness, but not too sweet.
Stargazer has been a very impressive sake this year as well! アラジンGood evening, flos_lingua_est 😃.
STAR GAIZER, the etiquettes are stylish and I love Hitogokochi sake so I would like to try it 🤤.
I wonder if the short aging of 5 months has given it a nice flavor 🤔. flos_lingua_estMr. Aladdin
Good evening 🌙
It's stylish, isn't it? I just want to go to Yamanashi to see this starry sky lol.
I love Hitogokochi too ☺️
Perhaps a little riper this year would have given it a better sake quality 💡. 
flos_lingua_estARANAMI is the most popular new sake in Abeno.
I wonder if the ease with which the rice melts is proportional to the ease with which the flavor comes out. I had heard that all the breweries had trouble melting rice this year, so it was ARANAMI as it should be!
It may have been made drier, but the flavor came out just like Abe's, and it even tasted sweet and sour. I like this kind of sake, so I enjoyed it very much. The balance of sweetness, flavor, acidity, and bitterness is just right, and the fact that it does not have any harshness is a masterpiece. No matter which Abee I drink, the corners are always removed.
It tastes great on its own, so you can drink it all the time. It is the type of ama-ami acid that leaves you with an empty sake cup before you know it.
However, because it has a calmness, it is also outstandingly delicious when drunk with a meal! We had a Japanese-style hot pot despite it being over 30 degrees Celsius at the end of May, and I wonder if it goes well with soy sauce or salt. Well, not hot...but a good match.
It seems to have been one of the best abe I've had recently. I think I'll buy another bottle. I was impressed! RecommendedContentsSectionView.title
