Timeline
とんでんAromatic ginjo aroma, peach, melon, pineapple sensation Super juicy and sweet, with pineapple. Long, lingering and forever sweet, accented with a slight bitterness Adult juice, the flavor darkens at room temperature and is delicious. とんでんPineapple, pear, and melon aroma, sweet and fruity flavor, clean and crisp, not too harsh even though it is a kujo-zake, and I marvel at it every time I drink it. Too good! ヒロ☀️
It's been a while since I've had Tenmei.
The sweetness of this sake 🍶 makes me want to drink it every once in a while😙.
It has a clean sweetness and a little bit of umami flavor: ☺️
But the whole thing is put together in a very smooth way 😄.
There is no cloying taste, and it has a wonderful sharpened and clear throat 😚.
I expected it to be a bit sweeter, but it was clean, light, clear, and elegant 🤗.
I guess it was a one rank above Tenmei 😁. ma-ki-Hi Hiro, good evening.
I got this one too and am waiting in the cellar 🎵.
It's named a little rich so maybe it's a step up 😁✨.
I'm looking forward to drinking it 😋. ヒロGood morning, ma-ki-😃.
It did say "little rich series" 👀👀 I didn't look closely 😅It's a step up 😅❗️
I'm looking forward to reading your review 😊. ヒロ☀️
The usual sweet smell seems less.
Slight crackle every time🫧.
Thick sweetness and robust flavor typical of Omachi 😚.
Maybe a little ginjo aroma in the aftertaste 🤔.
The packaged sake is dark and has a heavy sweetness that I can't stand 😋.
I repeat it every once in a while just to drink it 🤗 Hanaabi山田錦無濾過生原酒おりがらみ純米吟醸原酒生酒無濾過おりがらみ まつちよShinshu Kamerei no Hitogokochi 🐢.
Last year at the end of the year, on the last business day of Suzuden, I peeked into the store and found a rare bottle of Shinshu Kamerei, so I took it without hesitation 😊.
I had it with cold sake 🍶.
The first aroma is slightly sweet.
It has a slightly carbonated, chili chili 🫧 flavor in the mouth.
It has a refreshing sourness and juicy sweetness like apples 🍎.
I think the freshness is better with the raw sake.
It was delicious 🍶🐢. Yanma純米吟醸 中採り直詰め 無濾過生原酒純米吟醸原酒生酒中取り無濾過 うぴょん（豊盃こそ至高）Rice:Gohyakumangoku
Rice polishing ratio: 55
Alcohol content: 16%.
When I visited a famous liquor store, I happened to see the brand introduced in a video and bought it without a second thought. I was in Joetsu, Niigata, and the name is Yamama.
But that aside, here we go! It has a very pleasant aroma, almost rose-like in its gorgeousness. After the smooth and unctuous brewing water, the sake has a refreshing acidity, which is typical of unfiltered, unpasteurized sake, and a lot of umami, making it a calm sake. The end result is an easy-drinking sake with a sharpness that is typical of Echigo-Tsumari. My mother, who drank it with me, also highly praised Yamama, so please give it a try. Thank you again for your hospitality this evening! tjrFirm umami in the carbonation, balance between dry and sweet, sharp, very tasty.
100% Dewa Sanzan, No. 14 yeast. tjrModern and gorgeous, but dry and clear, I still like it very much. I wonder how polished it is. 
うぴょん（豊盃こそ至高）Ingredients : Yumenokou
Rice Polishing Ratio : Koji 60%, Kake 66
Alcohol content : 16
One day, I suddenly remembered that when I was just getting into sake, a friend of mine told me that sake must be junmai (pure rice). However, today's sake with alcohol added has been devised to make it more palatable, and I consider Hakkaisan and Koshinokanbai to be delicious. Now, then, let's drink some good sake in honjozo.
The most surprising aluzake I have ever had was the Masamune Instrument. Let's get to it! The aroma is very refreshing, with a greenness that heralds the coming of spring. The flavor is complex, with a slightly tangy, smooth brewing water, sweet and sour like apples and pears, and a chemical taste like ramune. Not only is it sweet, but it also has a nice sharpness to it, and it goes down your throat very nicely.
I am very happy to say that the sake that has overturned my common sense about aluzake in my life is Masamune. It is a sake that I would definitely like to drink again in the future. Thank you again for the sake tonight! 
うぴょん（豊盃こそ至高）Alcohol: 15%.
Sake Degree: -6
Acidity: 1.3
Amino acidity: 0.7
Rice used: ASK Aiyama (Hyogo Prefecture)
Rice polishing ratio: 50
I missed my flight and was sent to Yotsuya, so I went to Suzuden, a sake hall of fame. Wow, what a huge refrigerator in that basement! And I saw cardboard boxes of Jushiyo and Shinmasa! Well, it looks like they can't afford to sell them in stores.
Since I had looked around the store, I bought a bottle and went home.
This time, I bought a bottle of "Aizan," my favorite Kangiku and sake rice diamond. I don't know what kind of sake rice it is, but here we go! The aroma is sweet and fruity, with a particularly luxurious scent of strawberries. The aroma alone is enough to make you feel that this sake is luxurious. The brewing water is super smooth on the palate. I feel that modern sake has a tendency to be made with soft water, but I like it that way. Perhaps it is the name of the brand, but it has a strong strawberry-like sweetness. It is the strongest sake rice that combines flavor, sweetness, gorgeousness, and elegance, easily destroying the stereotypes that sake rice must be Yamadanishiki or Toyobai rice. It is well-balanced with just the right amount of sharpness. Kangiku is the best, and Aizan from Hyogo Prefecture is superb! I hope you will all enjoy it too. Thank you again for the delicious sake tonight! HanaabiTHE PREMIUM 越後五百万石磨き四割無濾過生原酒純米大吟醸原酒生酒無濾過 KumakichiFour bottles of Aizan to be drunk in 2024
The first one is Collage Ken Aizan Junmai Ginjo
The first one is a very limited edition of Collage, only available at Suzuden in Yotsuya and some other stores.
It is brewed with Tokushima Prefecture's Ken-Aizan, and you can enjoy its acidity, umami and drinkability. RecommendedContentsSectionView.title
