Timeline
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. 
flos_lingua_estAfter Aizan, Omachi, Rohafu, and Akitsuho, this time it is Yamadanishiki. In fact, it is my first time to taste Kaze no Mori's Yamada-Nishiki. I have not wanted to drink it, so I have been reluctant to try it, and now I have come to this point. I'm sure you all have such sakes, don't you?
The aroma is of grapes and bananas with a hint of alcohol in the background. This looks delicious from the aroma...
The aroma of young bananas is quite obvious when you taste it. It is not sweet, but sweet! It is fruity and juicy with a strong acidity, yet goes well with food.
I didn't drink it on the 3rd day, so the 5th day was the 4th day (do you know what I'm talking about? LOL), the acidity and the sudden appearance of bitterness compound to create a citrus-like flavor. Maybe the banana feeling has decreased considerably.
Overall, the flavor is present, but the sweetness is kept in check and it's very tasty! What is this...it's too cost-effective and great!
Yamada-Nishiki is really great...the balance between the gorgeousness and the way the flavor comes out is too good! Of course, Kaze no Mori's production is good! 
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! RecommendedContentsSectionView.title
