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Sourced in Atlanta
16% alcohol by volume
A bottle with a sharp taste.
It tastes great even with strong flavored food!
Japanese>English
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Ranking
# 1
4.30 pt.# 2
4.13 pt."Champagne" Ranking
We are ranking brands that are thought to have a strong impression of “Champagne” by analyzing the comments on Sakenowa.# 1
4.99 pt.# 2
4.63 pt.Akita Ranking
# 1
4.41 pt.# 2
4.02 pt.# 3
4.01 pt.
Timeline
＠水橋
Shinshu Kamerei Junmai Ginjo Yamae Nishiki Unfiltered Nama-shu 720ml
Rice used: 100% Yamae-Nishiki produced in Ueda City, Nagano Prefecture
Rice polishing ratio 55
Alcohol 15%.
Production date: 2025.10
I always hesitate to open the bottle and let it sit for a while 😅It's been over a month though 😅I opened the bottle 🍶 and enjoyed the fresh & fruity taste.
I enjoyed the fresh and fruity taste.
I think it is sweeter than usual.
Of course it's definitely delicious 😋.
Japanese>English
こぞう
Tasake Hyakushoku (Momiji)
Junmai Ginjo
100% Hwasoi
Polishing ratio 50%.
Alcohol content 16%.
Sake meter degree -1 Acidity 1.5 (reference)
Fat bottle opened 11/16, posted 11/28
Denchu
Denchu
Denchu Denchu 😘.
I couldn't help repeating it in my brain when I found it in a liquor store on my expedition 🤣.
Yes, it's Tasake... 😅
Because you know...this is the first time I was able to get Tasake seasonal sake 😚.
The aroma after opening the bottle is banana🍌.
It also has a slight lychee flavor.
On the palate, unlike the aroma, it's young young apple 🍎 green apple🍏 🤔.
It's accompanied by an amino acid-like acidity, and after the umami taste, the spiciness gradually increases and the aftertaste is quite spicy and runs through!
Oh, wow! It's different from other tazake I've had 😳I read in some liquor store's report that it's "transparent" but it's not transparent... I think it's more of a complex flavor!
This is an interesting sake!
You may or may not like it 😅
I'm...
It's good...
I got off work early on Tuesday, so I bought some horse mackerels and went home and made some namero 🐟️
I gave it to my 5th grade son who was watching the process of making it and he ate half of it 😅. He ate half of it😅
Oh no...he's a confirmed drunk 😅
Japanese>English
よっち
At Iriso Morozamen Nao
Super spicy, well-balanced and delicious
Ramen noodles
Japanese>English
よっち
At Iriso Morozamen Nao
Delicious with just the right amount of flavor!
Bonito Sake-Thief
Stewed bonito
Japanese>English
Brooklyn KuraOCCIDENTAL
ちょろき
CRAFT SAKE🍶.
A rare bottle given to me by my boss 🍾.
I didn't know about it until I poured it,
I didn't know until I poured it, but it has red grape juice concentrate in it,
It was a liquid with the color of diluted red wine 😅.
The main taste...
I wonder if they are trying to make it more like wine 🤔.
I wonder if they are trying to make it more like wine 🤔,
It was kind of like grape juice 🤣.
I drank Gakki's Alternative just before 😅.
I had an impression that it was much closer to white wine😅.
Japanese>English
ちょろき
Fly High Cloudy🪽.
Opened a bottle for a friend's housewarming gift 🎉.
I didn't feel much gas,
Overall, it was light, sweet, and refreshing and easy to drink ✨.
Gakki is an alternative C style.
I think I felt the sweetness all over this one 😋.
Japanese>English
つよーだい
Good morning 😁I wish this was a little more gassy 😅Well, it's still Swissy and tasty👍.
Japanese>English
和尚丸水産
Produced by Mashidaya
Brewed by Iinuma Meizo, famous for their "Sagata
Jungin Unfiltered Nama-shu made from Yamada-Nishiki
I took my father there and he chose this one, which is also interesting because he chose it with a different sensibility than mine: ☺️
It tasted sweet and delicious and even people who don't like sake could enjoy it!
Japanese>English
ひなはなママ
Kangiku, NEW sensation was opened 🎉.
At last, the last and fourth bottle of the Discovery Series is now available: ‼️
The big one is the 🩷 label NEW sensation.
This will be my ranking of this year's Discovery Series 😚.
I'm glad I managed to get the ranking out by the end of this year!
The last 🩷 label is Koshihikari, edible rice from Chiba Prefecture. And surprise surprise, it's a junmai sake with a milling ratio of 90%😳 only 10%.
It is brewed almost entirely with rice! It's quite a challenge 😆.
Let's taste a bottle that demands a new sensation 🥂.
First, the aroma.
The sweet aroma that is typical of Kangiku is subdued.
When you put it in your mouth, the fruity sweetness bursts forth.
In the second half, there is a sense of gas and a strong acidity.
The sourness lingers in the mouth as it fades away.
No bitterness, astringency, or pungency.
This is a bit... 🤔
It's unusually sour, even for a cold chrysanthemum 😵.
Not sweet and sour, but sour!
This year's 🩷 label had a strong impact of sourness. It's totally different from last year's 🩷label... 🤣
Now let's announce the results of the cold chrysanthemum mama✨
1st 💛
2nd place 💚
3rd place 🩵
4th place 🩷
It was delicious again this year 🥰.
Japanese>English
アラジン
Good morning, Hinahana Mama 😃.
Discovery series, complete with home drinking is quintessential! You are a true connoisseur of Kanjiku: ☺️
I also love "nigori" and "orikagami" among the chrysanthemums, so I can't resist this ranking 🤤.
Japanese>English
Kano
Good morning, HinaHanaMama 😊.
I haven't had this series for a long time 😊.
I saw your review and it made me want to drink it 🤩.
I'll have to get it next year.
Japanese>English
マン
サケラボ⑥