Timeline
oosukaShinshu Kamerei's light nigori, which had fans buzzing.
It certainly has an "out of character" feel to it, which is refreshing.
This is the kind that is good even if it is heated up a little. Shall we give it a try...? oosukaThis is the first Shibori of Fuji Taikan in two years.
It's nice, crisp and dry. The price had gone up as expected. oosukaI'm curious about the Japanese pear label! I thought I bought it, but upon closer inspection, it was just orange? LOL!
However, it has a strong acidity like Japanese pear, and I think it is probably made according to the concept. It also has a slightly lactic acid-like nuance.
Well, even though sake with acidity is popular, this type of acidity is a bit unique. It's not bad, but it might be a little tiring. oosukaNEW ENGI🍂 drank in prep for the Harvest Festival.
The hard flavor like apple core is still there. It is more modern than before, but the concept of a food wine is still the same. oosukaI was able to safely buy a bottle of light nigori green label yesterday, so I opened a bottle of stock. The new glass is also nice.
I was worried that it might be a little bitter because it was produced in January and made with Yamae Nishiki. I was worried that it might be a little bitter, but it was juicy, fruity, and full of flavor with a hint of gas. The body and flavors are thick and this is what I call "aji-nori".
Indeed, it was stored at home at -2°C in ice-cold storage, so it was like "hiyaoroshi" of Shinshu Kamerei.
I'll have to stock up on this next year...lol oosukaThe one I bought by mistake, thinking it was CEL24...
However, it is indeed Kaygetsu. It was a fruity and gorgeous nigori, and I didn't get tired of it. oosukaBought it on the recommendation of the liquor store owner. And to my surprise, I liked it. I think it's a hiyaoroshi, but I think it tastes better when it's cold, with a slight gassy feeling and pear-like acidity.
This nuance is similar to the Planet No. 9 I had a while ago. I thought it was Kumamoto yeast.
I've been avoiding it basically just because it's hiyaoroshi, so I wouldn't have come across it without your recommendation. Thanks again🙏. oosukaAbe Junmai renamed Black?
Made in the middle of the road and stable. oosukaType-A was good, but I really prefer type-B!
The sweet-sourness of Japanese citrus from the mild aroma, the subdued sweetness of Japanese pear and apple. Too good for this season...
This is the one I'll buy a few more bottles of tomorrow! oosukaMaybe Kumamoto yeast is new to you?
I prefer this calmer nuance all the time I drink it.
I didn't realize I liked this so much that I liked the sake I bought so much... oosukaMy first blue Abe. Clean and refreshing. Yuho能登の復興応援 つなぐ石川の酒純米吟醸生酒 oosukaA good unpasteurized sake that can be drunk slowly even after some time has passed. It is typical of Noto. Sara宵の風 純米吟醸 無ろ過生原酒純米吟醸原酒生酒無濾過 oosukaStable Sairai. I guess the sourness becomes bitter after some time. oosukaLimited edition, directly pumped, July 10 pressing oosukaI really love Tsukiyoshi's "sky".
Juicy even when fire-roasted. I prefer it after a few days as the fruit has more depth 🥭. oosukaWhite malted rice, but moderately acidic. Muscat-like flavor and quite modern. Liked! oosukaDry mouthfeel typical of Shizuoka yeast.
It is fruity at first, but the bitterness is getting stronger with time. 津島屋外伝 Sudwind Perlwein 南の風 2025特別純米生酒 oosukaLow-alcohol sake made with Hokkaido Ginpu.
Wine yeast fruitiness, pleasant bubbles, and firm acidity. This is so delicious... oosukaYamada Nishiki from Yamazan. It is still juicy, but the bitterness is quite strong after a while. This bitterness makes it drinkable all the time. RecommendedContentsSectionView.title
