A classic junmai, almost colourless. We enjoyed it without food and with sashimi the next day, and it was most delectable in both sittings. The nose showed notes of cereal, nuts, and, no surprise, alcohol. Slightly sweet and medium-dry, with hints of marzipan, it had a strong finish. It was formidably paired with sashimi.
The brewery calls it hints of porridge with nectarine jam; to me, it was grapes with sweetish overtones. It has a slight tartness to it and finishes with a dry and spicy endnote. So far, all the Shichiken we have tried were highly satisfactory.
Mellow and fruity/floral nose with a hint of spicy alcohol: apple, lychee, and perhaps melon. Very smooth and well-balanced body, slight acidity. This is our second Shichiken, and it's as exquisite as the first one. We used wine glasses.
Disclaimer: we bought the Shichiken Tanrei at our local supermarket, and it was in the 800 something yen category. For us, it was unfathomable how such an inexpensive brew could be so delectable! Its slight bitterness, moderate acidity and its fruity nose and accents of honey and brown sugar make it extremely palatable. I have ordered more sake from the same brewery and look forward to finding out whether they are of the same calibre. If I had to choose one sake for the rest of my life, the Shichiken Tanrei would be a serious competitor.
We found this one at our local supermarket and deemed it pretty inexpensive for a daiginjo. It has a moderately fruity nose and isn't a sweet as expected. Spicy finish, well-balanced. This is a sake that goes well with Japanese food, especially sashimi.
A tokubetsu junmai produced in one of the oldest sake breweries of Aizuwakamatsu. It has a nose of koji and rice with hints of dried fruits. Relatively dry, it has a nice flavour of umami and moderate acidity. We had it chilled, but it can also be enjoyed at room temperature or heated. Can also be paired with richer Western dishes.
This Tokubetsu Junmai is produced following the Kimoto method, a traditional way of preparing the starter mash that involves using wooden poles to mix the mash. It has an intensive nose of boiled rice and koji with hints of caramel. A very complex taste paired with a light texture. Slightly spicy finish. One of the best Tokubetsu junmai we have had so far.
A fruity nose reminiscent of green apples and a hint of pineapple. A touch of tanrei, sweetish at first taste, mild and elegant. Very easy to drink. It was hard not to finish the bottle in one sitting.
This is the summer version of Morito's Junmai Ginjo. It is only available from the beginning of July to the end of obon. It comes in a wonderful blue bottle adorned with printed firework brush painting. A subtle nose of dried fruits with hints of caramel and nuts. Umami with a clear and moderate acidity, and a well-defined balance of sourness and umami with a crisp sharpness. We finished the bottle in one sitting, a rare occurrence.