Timeline
Senkinさくら OHANAMI生酒無濾過おりがらみにごり酒 のんだくれI had missed out on buying Senkori Sakura, but found it at Ozaki Shoten!
There was also a Sakura Blizzard, but I chose this one.
The cherry blossoms are reported to be in full bloom, but it is still too early to tell.
It seemed like it was just the beginning around Lake Tama and the Beruna Dome.
The feeling of the drink is ahhh definitely 🍶.
It's so spicy ✨.
It's already spring! abe純米吟醸 仕込ロットvol.6純米吟醸生酒おりがらみ 
flos_lingua_estAbeno's new sake season is upon us, and following on from the Junmai we had the other day, this time it's Junmai Ginjo! Following the Junmai we had the other day, this time it is Junmai Ginjo, born in October 2023 and shipped in November...so vol. 6, they have been making raw sake for quite a while now, lol!
The aroma reminds me of lactic acid and ama-amai acid, which I like. And the fact that it is not excessive is wonderful!
Immediately after taking a sip, it has a lactic acidity, then a juicy sourness, and a hint of banana. The flavor is full, the umami expands at once, then the citrus-like bitterness fades away, and finally the sweetness gently peeks out and disappears.
Abeno Jungin Nama is really high quality! Because it is so easy to drink, one might think it was sweet, but as usual, the sweetness is kept in check by the acidity, giving it a mid-palate feel. So it goes well with meals.
This time I paired it with kimchi nabe, and the acidity went great with the kimchi.
The fire-brewed version has a more subdued flavor and is more suitable for eating, but the draft version has the potential to be drunk on its own, making it the most versatile wine for any occasion. Tenmei中取り 閏号 山田錦 30% 純米大吟醸純米大吟醸生酒中取り 
flos_lingua_estThe middle of the leap issue that I couldn't drink 4 years ago. The hurdle has been raised because the Ara Seme was so good, but how about this one?
The nose has a gorgeous pineapple-type ginjo aroma. When you drink it, it has a gorgeous aroma similar to pineapple, peach, or melon, but there is more to it than aroma. ......What is this softness? You will be surprised at the softness of the mouthfeel, which is hard to reconcile with the gorgeousness of the aroma!
Many sake with such a gorgeous aroma have a harsh pungent taste or a bad smell behind the good aroma, but there is none of that!
It is sweet, but the acidity effectively suppresses it each time. It is sweet, but the acidity effectively suppresses it each time. It also has a juicy acidity that, combined with the aroma, makes it look gorgeous. If you dare to let it roll around in your mouth for a while, you will find bitter and pungent tastes, but even these are good accents.
When I first started drinking sake, I could only enjoy sweet and capsicum-type sakes that were not gorgeous, but my tastes have changed a lot since then. But now my tastes have changed a lot. This was a wonderful sake that reminded me of those days and that I could truly enjoy! abe純米 生 仕込ロットvol.3純米生酒おりがらみ 
flos_lingua_estReached 100 check-ins at one location~!
I guess I'm the only one who has done this since you guys don't check in to places very often...? LOL!
This record was achieved only because this is a store where I like to drink a lot of alcohol!
I will continue to use Ozaki Shoten from now on.
So it's "Abe" time!
I haven't seen Abe since the end of October. Oh, how I've missed you, Abe-chan! I'm so happy to see you again after so long, I'm about to cry lol.
You can enjoy the Abee-ness and the orikarami-style of the new sake with a sense of fizz and lactic acidity along with the acidity. Then comes a quite pungent acidity and a dry mouthfeel. After the sweetness and slight bitterness, the umami comes in as if replacing the sweetness, then the sweetness appears again, and finally the weak bitterness comes and goes.
The low alcohol content, the light mouthfeel, the lack of stinginess, the fruity acidity...well...isn't this...like Shinsei right after pouring? LOL!
The sweetness has a richness like brown sugar, and the aberrancy starts to appear in the middle, but I was surprised at first by the aroma that says it can do this much! さけランThat means you have purchased at least 100 bottles at one store! That's amazing!
Good evening f.l.e. & congratulations on your accomplishment ㊗️✨🎊 flos_lingua_estHello Sake Run ~ ☀️
Thank you! A mysterious feat(?) I'm happy though it's an accomplishment: ☺️
I think I'm able to buy 100 bottles at one store because the store treats me well & my taste buds are close to the manager's ✨. Tenmei荒セメ閏号 山田錦30% 純米大吟醸純米大吟醸原酒生酒荒走り責め無濾過おりがらみ 
flos_lingua_estI remember the last time I bought it because there was only one last bottle left... That was 4 years ago... It is only released in leap years, but it was really good and I had been waiting for it for a long time! The price has gone up since the last time I bought it, but it doesn't matter, I have to buy it!
The aroma is a gorgeous pineapple-like one with a lot of ethyl caproate. The aroma is the closest to that of otters among the recent ones I've had, and to be honest, I can't really tell the difference when I'm drunk lol.
Among the ones I drank before, Kahayo-yoku is also quite similar, so I am not confident that I would be able to guess the difference if I were offered three blind tasting.
However, it is characterized by the freshness that is typical of nama-shu and the richness derived from ogara-mi, which makes it seem even more gorgeous. As one would expect from such a high priced sake.
The mouthfeel is quite soft for such an aroma, and it is clear that the level of production and taste is different from those sake with a deceptive aroma. It is too easy to drink!
The freshness of the rough-run gives the sake a freshness and juiciness that is typical of this time of year. It is a very high quality sake with a profoundness that is typical of the blamed sake. 
flos_lingua_estThe previous sake I drank from Oyataka Shuzo was Shoryu Horai Kimoto Jungin Omachi and Zanzou Horai Dry Junmai, which was a ridiculously dry and dry one. I had been curious about this one for a while, so I took the plunge and bought a bottle to try.
The aroma was just as the label said, with a refined and juicy fruity aroma like LaFrance. The aroma is very delicious.
I had expected it to have a punchier flavor, but in fact it was soft and mellow, not at all to heavy at all.
The elegant fruity and lush impression is refreshing all the way through. I think it is more accurate to call it dry than dry. It is a strange sake that does not give the impression of being light because it has a strong umami flavor.
What is this humble addictiveness?
Frankly speaking, it can be paired with just about any kind of food, and the unusually wide range of foods it can be paired with is comparable to Seibu's Genda. I am sure there is something that goes with it absolutely, but it is more difficult to find something that doesn't go with it relatively than to find something that does.
Compared to the previous two, this one has less umami and punch, but it has a better sense of balance and a gentler feel on the tongue. For drinking a bottle of this wine, the slow deterioration and the feeling of never getting tired of it are unexpectedly important. It's not so subtle, but it's secretly impressive. りなこThis girl.
I've had my eye on her for a while.
I was in a hurry to get her home.
I took her home with me.
What's with this fresh feeling?
It reminds me of summer even though it's winter.
It's like a 🍏, like a rum
Slightly carbonated, with a hint of sourness when you bite into it.
but the bitterness comes afterwards and it's very sharp.
Delicious! Super cost-effective: ⭕️
Oh, I'm going to drink too much after all! ジェイ&ノビィGood evening, Rinako 😃.
I was wondering about Ona-san ‼️ isn't it delicious 🤗
Ona nigorigo is also delicious 😋. りなこJay & Nobby, Ona, it mellowed over time and was delicious too! Nigori! I'd love to drink it if I can find it 😃. りなこIt was pickier and spicier than I expected.
I got sore throat after the first sip 🤓 my bad for not anticipating it😅.
I think the sweetness increases and becomes more balanced after about 10 minutes than when it's cold.
I had it with meat, but I think it would go well with white meat fish.
It has a clean aftertaste and not too strong, so I think I might end up drinking too much of it.
I have a feeling I'm going to end up drinking too much of it. 
flos_lingua_estThe relay with the name of the forest, "Wind Forest" from "Brewing Forest" was unintentional and I suddenly noticed it and smiled.
This is my first time to try Rohafu, and while I was torn between 507 and 807, I went with 507 this time because of the encouragement of the word that it is relatively dry. I hope I can buy 807 next time!
The standing aroma is a bit acidic and reminds me of the natural flavors of fruits and vegetables.
The peachy overtones are delicious. There is a sweetness, but it is very elegant and not at all cloying. The slight tangy mouthfeel, typical of Kaze no Mori, is also refreshing!
It is sweet enough to drink by itself without food, yet has enough sharpness and umami to pair with food.
On the third day, the piquancy is gone, but a little sake-like flavor emerges and it is no longer just easy to drink; on the fourth day, it is both easy to drink and sake-like, which I like a lot!
The label on the back says that the opposite of complexity is subtlety, but it seems somewhat strange...but I guess it fits if you think of subtlety as finding the slightest difference in clarity! LOL! 
flos_lingua_estThe only abe I've been drinking lately has been the "abe" series, but it's been a while since I've had a field-specific series. I checked and the last time I drank this series was 2018!
According to the manager, the field specific series itself has a classic sake quality compared to the Abe series, and among them, Noda is made quite dry. It is made with no added yeast, but this season it has a caproic acid-like aroma of muscat and flowers, and it is possible that the yeast from another sake may have gotten mixed in.
The aroma is definitely not Abé-like, but it is a very elegant aroma, and I think it can be enjoyed by all types of people. It has a moderate strength of capsule aroma, and it even makes me nostalgic for the kind of sake I used to like when I first started drinking sake.
It is very beautiful with a sweet flavor that is free of impurities. When the acidity is cut off by the sweetness, the bitterness comes out and disappears.
Personally, I like it when it is well chilled because it tastes better when the capsule character is weak. When I drink it, I pour a little and put the bottle in the refrigerator. abe純米吟醸 2022-2023 仕込ロットvol.3純米吟醸 
flos_lingua_estAs it happens, I'm on my 100th brewery review and caught up with the sake I'm drinking now! I took a few months off so it was hard to catch up lol.
Now, the abe. I want to drink Abe soon. My mouth, body, and brain want me to drink Abe. Today, too, I am on my knees to my liver, painfully aware of my weakness in not being able to resist my instincts... and I will have it! I'm going to have it!
Yum, yum!
To tell the truth, I have not been able to distinguish the aroma very well lately... If I were to say "ginjo aroma" in one word, that would be the end of it.... If I had to say, I would say it has a floral, fruity, acidic, and slightly botanical image.
The key point of this sake is its gentle mouthfeel and mild sweetness. In fact, it is not very sweet, but the reason it gives the illusion of being so is because it has a strong umami flavor, which makes it a perfect food sake.
It has a slight bran-like taste, which is sometimes found in Honkinen, so some people may find it difficult to drink on the first day.
It goes well with anything, but I think it goes better with salads, carpaccio, and other appetizers that do not use fire.
By the way, the third day...no peculiarity. A delicious flavor with a hint of sweetness. Fruity acidity. Lightness. Transparency with no mundane taste...too delicious. I thought Hi-iri was Junmai, but Jungin is just as good..! 川鶴OLIVE LIGHT 純米吟醸生原酒 さぬきオリーブ酵母仕込み純米吟醸原酒生酒 
flos_lingua_estReview 98 of the warehouse
Kawatsuru is known for "Sanuki Uraudei". I never thought I would experience Kawatsuru before drinking it. I was intrigued by the manager's words that it was interesting that such a sake could be made with rice, and bought it~.
The sake is made with mizu-hashiroshi and white malted rice, which goes beyond the boundaries of ordinary sake. Speaking of mizu-hashiroshi, Hanaboe is a sake with a sweet and sour taste.
From the moment you taste it, there is sourness, sourness, sweetness, slight bitterness, and sourness. It is a raging sourness.
It gives the impression of a lemon that is not too sour with a touch of sweetness. It is what is called a sweet and sour sake, but I think the sourness prevails. LOL.
The sourness is also lemon and somewhat plum-like. I wonder if it is derived from mizu-hashiro (water yeast), or if it is a slight peculiarity, but I think it is unique and tasty.
It is a very light and easy to drink sake with an alcohol content of 11%.
It is an interesting sake that is Japanese sake but does not look like sake! It is highly recommended for those who want to know, feel, and enjoy the elements of mizu-hashiroshi and shiro-koji. 
flos_lingua_estWarehouse Review 95
This is the first Oyataka sake brewery in a year. I couldn't drink Shoryu Horai's Omachi this year, so I wanted to drink something instead. This one is probably a standard sake according to the manager's overall story.
It is brewed with 100% sake musashi. It is rare to use sake rice from Saitama in other prefectures.
The aroma is alcohol without any ginjo aroma. The aroma is unbearable.
When you drink it, you will be surprised by its clearness and lack of impurities. The clear and refreshing expression of this sake, which is a model of what a dry sake should be like, even makes you feel at ease.
The strong umami of the rice that spreads along with the firm acidity is irresistible! The strong acidity is not sweet, but it is deliciously sour!
The alcohol is not too harsh, and the spiciness appears at the end along with the bitterness." It's labeled "dry," but it's surprisingly(?) easy to drink. It is easy to drink, so if you are not careful, the sake cup will be empty in no time.
It is easy to match with strong food, such as fried food, and it also goes well with meat dishes, so I think it is a sake that is especially useful in the middle or later stages of a meal! If it were a restaurant, it would be very useful for yakitori and grilled pork. I am impressed! 
flos_lingua_est
Warehouse Review 90
I got a rare one. It's been a little while since I bought it.
It is an experimental and ambitious work that uses five kinds of microorganisms instead of the three that are normally used to brew it. It is labeled as Junmai-shu, not Junmai-daiginjo, even though it is 50% polished rice.
The standing aroma is weak, with a hint of white peach. As the temperature rises, it becomes more peachy.
The bubbles are reasonably strong. The mouthfeel is pleasant, with a slight sizzling or juwiness!
The sweetness is actually dry, with a little bit of sweetness at the beginning. Instead, the umami is quite present. Perhaps it is because of the low alcohol content, but it is amazing how light it feels even though it has a strong umami!
It is somewhat fruity, perhaps because of the acidity.
I could also sense a certain "strength of production" that would make it recognizable as Kaze no Mori without being told that it was made by Kaze no Mori.
The impression began to change on the third day, and by the fourth day, it was like a different sake. It had become a sake in which the strength of the umami flavor was clearly noticeable, and the taste had changed to the point where I wanted to pair it with a strong-flavored meal rather than just on its own. 
flos_lingua_est
Collection Review 88
After being so impressed with Kamo Nishiki, this was the sake to drink. I opened the bottle thinking that Abe would not lose to the excitement, and it turned out to be a great decision!
It has alcohol, and maybe a hint of minerality, which I am sure is just my imagination. Fresh citrus notes of lemon, lime, and a hint of muscat or some other light fruit note. And maybe a hint of melon? I'm not sure if it's melon or something else, but it's a nice touch.
The acidity is well balanced and keeps the sweetness in check. It is like a rum with a meal. It is delicious both chilled and at room temperature.
Like the standing aroma, the fruitiness is rather strong. Banana, citrus, muscatel, melon, fresh fruit...it may be somewhat like Senkou.
I paired it with 1) Japanese salad of molokheiya, ume plum and shiso leaves, 2) fried eggplant with sesame oil, and 3) fried pork and fresh ginger.
I paired it with the following. It is quite good with eggplant and pork. It cuts the oil and fat of stir-fry and meat moderately. I added vinegar to (1) and it is not so bad with it.
As the label says, it is a sake that you will never get tired of drinking. It is a little more Senkou-like than the standard sake, but it also has an aberrancy and a refreshing fruitiness that I like. ジェイ&ノビィHi flos_lingua_est😃
Abechan💙 is a drink that will impress 🥹 after all 🤗It's really a great taste of a great answer 👍. flos_lingua_est
Good evening, Jay & Nobby!
I knew you'd be Abe-chan! It always fills my heart and tongue anytime ❤️🔥✨
I hope they don't premier and stay easy to buy... 
flos_lingua_est
Collection Review 85
I advocate that "Abeno Junmai is good when hi-ire", so I decided to see what would happen if I let it sit for a year, and this time I opened the bottle!
The aroma of apples is very calm...it's so delicious. This is just like...Shinshu Kamerei.
I don't know now if this flavor is due to the fact that it has been aged for a year, or if it is due to the original construction of this lot (lol).
First, there is a lot of fruity sweetness, similar to apricot, without being unpleasant. Then it moves on to brown sugar-like richness and umami with a touch of acidity, and finishes with elegant bitterness, as usual, but while it is cold, the apple is a bit in the foreground, so it is like Shinshu Kamerei.
When I opened it, I could still feel the spikiness of alcohol, so I was looking forward to seeing how many days it would take for it to settle down!
The result of [the experiment to see what happens if you let Abeno Junmai Hi-iri sit for a year or so] was that it doesn't deteriorate in particular after a year or so! It tastes good all the time.
And what is a mystery is why it goes well with meals while it is full of this sweetness... It doesn't seem to go well with low-oil Japanese food or vegetarian food, but it seems to go well with anything in modern people's daily meals!
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