Timeline
flos_lingua_estI have been impressed by Shoryu Hourai's fresh Omachi before, and I have not had it since.
It is a hiyaoroshi-goshi, so I assume it is once-hiked, but it has a robust, crisp dryness that would be subtly convincing if it were twice-hiked.
What is interesting, however, is that it is very much a "sake yeast" style! It has a strong acidity and a little, but not too much, dairy-like flavor.
And when it is freshly opened, the astringency gives it a heavy body in a good sense. So it can be used like a wine, and it goes well with cheese! I paired it with camembert and it was great...!
It was also served at room temperature at the restaurant, which is understandable! You can taste the freshness of the sake at room temperature, rather than drinking it cold and sharp. And if you warm it up lightly, it is unbelievably delicious! It is a flavor bomb and you can drink it with meals all the time.
I drank it in bottle #4, but it is also suitable for drinking in a bottle for a long period of time, so I may do so from next year onward. 
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.
My 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 swells up afterwards. No, it was more like "gushing out" than "expanding," and there was a surprising feeling of something that should not have been there!
This juwajuwa feeling is just like a sparkler, and it pops so beautifully...
Just as you can't enjoy the real pleasure of potpourri if you handle it roughly, you can't appreciate its goodness if you drink it gulping it down, or it is an even better sake if you taste its proper development in your mouth.
It is already winter, but I drank it on a day when the lingering summer heat was still intense. I will buy it again next year. 
flos_lingua_estWe had the first tank of Sentori Nakadori, which will be sold out this season, in a row. 14 bottles in total. We drank a total of 14 bottles in less than 2 weeks, so we felt sad, but the time we spent enjoying it flew by. I wonder if it is really the end...
The aroma is light, with a hint of banana. When you drink it, it has a dry taste with a slight whiffle. It has a unique flavor that is typical of ogara-mi, and along with the acidity, it has a classic Sengoku-like umami, with hints of grapes, pears, lychee, and bananas, making it hard to understand what it is, but it's still delicious!
I felt the alcohol was a bit strong towards the end, as if it had been left to rest too long, but it was delicious all the way through!
Now that I won't be able to drink the first tank, I think I'll buy a bottle of Risshun Shibori for my next winter sake. I remember that it was quite tasty too. ジェイ&ノビィGood morning, flos_lingua_est 😃!
Ah! I see you bought them all at once 😳we were totaling 😅The 14 in one gulp is memorable 😌Let's hope for a new born Sentori 🤗. flos_lingua_estGood evening, Jay & Nobby 🌙
That's right~!
And I thought I was going to drink it after a while, but then I had a string of them... lol
If you are impressed with the new Sentori, please share it with us... ☺️ 
flos_lingua_estThe first tank is rumored to be sold out this season. The madness is that I secretly bought two No. 4 bottles and one bottle of Nakadori. No, it's my favorite sake. Why are they stopping? Please tell me it's a lie... I opened the bottle with big tears in my eyes!
It's been over 8 months since I bought it and I'm on the verge of blowing it out! Oh, no! I just barely made it in time, but if I had been 0.2 seconds later, I would have come for sure! LOL!
The standing aroma is sweet sugar and alcohol. However, it is not unpleasant. When you take a sip, you can smell grapes and pears...I wouldn't say that, but you can feel a freshness similar to that.
It is light, dry, and has a rich brown sugar type flavor, and while it has a strong bitterness, it is also mellow and just right. So it is surprisingly drinkable and very tasty!
This refreshing bitterness is like that of an actor who is toddling around when he was young, but has matured and is now, on the contrary, refreshing. LOL!
It's dry because it's so chilled, but the sweetness is visible on the other side, which makes you think, "There's someone behind the glass...oh, that's him! It's that person! It's like that.
I can feel that the taste is much better than when it was first released. This is more to my liking. It has been very good since the first day. Thank you for the first tank! It was very impressive...! ジェイ&ノビィGood evening, flos_lingua_est 😃
We also bought two bottles of Hatsubatan and a bottle of Hatsubatan Brothers 😆 We did a three bottle drinking contest this year 😙It's sad that it's gone 😢.
But really! Thanks for the inspiration 🥹. flos_lingua_estGood evening, Jay & Nobby!
Wow! I see you are doing something similar! I couldn't resist and drank a quart and a bottle in a row... 😂.
Thanks for the first tank that impressed me. ☺️✨ 
flos_lingua_estFollowing the Ozaki Shoten's special-order PB draft that I drank the other day, this time I drank the Hi-iri. I did not compare them or drink them consecutively, though.
The aroma is my favorite, with the alcoholiness of a sake with a strong umami flavor.
The sweetness is surprisingly not strong, as it is mainly sourness at a light 11 degrees C. And despite the aroma, the umami is not as strong. And contrary to the aroma, the umami is not that strong either (lol), but it is there.
The raw version has more of a Pocari or lemonade flavor, while the hi-iri version is a bit more cohesive and rounded, which makes it more like a sake.
If I were to use a baseball player as an analogy, I would say that Koushiro Wada of Lotte is the raw version and Yuji Kaneko of Seibu is the hi-iri version. Both are thin and fast speedsters, but Kaneko has a little more power.
Yes, yes. Thank you for your hard work, Kaneko. He was my favorite player, cool but hot!
I recommend drinking it in summer more than any other season because of its light and refreshing summery flavor.
It definitely goes well with appetizers, but it also went well with chilled Chinese noodles with lots of vegetables!
On the first day, it was like the Sengoku Kabutomushi from a few years ago, but from the second day on, it was light but well-balanced, and I really liked it! 
flos_lingua_estYamashiroya often serves muddy sake in winter, and this year I finally bought two bottles of it.
This is an interesting type of second fermentation in the bottle, in which raw unrefined sake is added to hi-iru sake to give it a fizzy taste. To sum it up, it is a delicious sake that combines the best of both worlds: a solid, down-to-earth flavor and the energetic freshness of the fizzy sensation.
The aroma is light, as is typical of Yamashiroya. The aroma is chewy and somewhat apple-like, like that of gyuhi (rice cake). It is hard to get into for those who like gorgeous sake, but for someone like me who likes light-flavored sake, it is a very attractive sake!
It is very delicious! It has a dry taste that goes well with food, but the muddy component gives it a pop of flavor that is a perfect combination! It is very impressive!
The top clear alcohol alone is a bit strong, but the bubbles and cloudy ingredients make it quite mild.
It seems to be fun to change the taste over a long period of time, but I also think that it would be better to finish it early so that the fizzy feeling remains... I am torn. 
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! Masaaki Sapporoflos_lingua_est, thank you for everything 👍Congratulations on your 400 check-ins 🎉Sasasamune, looks delicious 😋. flos_lingua_estHi Masaaki Sapporo!
Thank you very much for your support... I didn't even notice the 400 check myself... Thank you very much ☺️✨
If you are looking for something sweet to drink, please visit Sasasamune! 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. RecommendedContentsSectionView.title
