The aroma reveals notes of overripe figs and dried fruits, leading to a grand entrance with remarkable depth and a rich flavour profile. The palate is fruity, with subtle hints of fungi and a gentle acidity mid-taste. The texture leans toward viscosity, striking a perfect balance between richness and acidity. At an alcohol volume of 18-19%, this sake delivers an impressive punch. Keep an eye out for the shiboritate, available from November until stocks last—a true gem. Well worth getting an isshobin next time!
In the delicate dance of aromas, our senses are graced by a nose of sweet fruitiness. A powerful attack ensues as the curtain rises, enveloping the palate in a fruit-laden sweetness. Yet, it is the mid-palate that truly captivates—a harmonious balance of bitterness and acidity. This hanamishu, rich and fragrant, carries a medium body, finale, and an elegant and subtle tail— meant to be savoured under the splendour of cherry blossoms.
Delicately fragrant with fruity notes reminiscent of strawberry, banana, and apricots, Born's Ginsen Special Junmai Daiginjō has a bright, citrussy profile that reveals grapefruit undertones and a captivating fragrance. A subtle pungency balances the lingering delicate sweetness. Overall, it is remarkably aromatic, clean, and refreshingly delightful.
Oyatakashi's Blue Label presents a sweet and inviting aroma reminiscent of pudding and cream. It delivers an intense initial impact upon tasting, revealing dried fruit notes and a gentle acidity mid-palate. The overall experience is dry, with a medium-bodied feel and a slightly viscous texture. As it warms to room temperature, the flavours deepen and become smoother, culminating in a subtle, bitter finish.
A delightful bouquet reveals sweet scents reminiscent of strawberry, apple, and banana, evoking the essence of Fushimi. The palate offers a gentle and refined introduction, harmonizing pleasing sweetness with a well-balanced interplay of umami and acidity. Its medium-bodied profile boasts a fine texture. Initially enjoyed chilled, this sake unveils additional layers of subtle aromas when allowed to warm to room temperature—a testament to its elegance. Kyohime suggests a slight warming.
“3U” Tamagawa: straight from the press to the bottle
Colour / hue
Gold
Clarity
Clear
Tamagawa Shizenshikomi Kimoto Junmai Stork opens with a promising fruity nose, revealing delicate hints of pear, mature apples, and subtle lactic notes. The initial attack on the palate is intense, promising a harmonious blend of acidity and a slight fruity sweetness. Despite its rather heavy-bodied nature, the sake remains refreshing and crisp. What truly intrigues is the acidity's ability to conceal the high alcohol content—an impressive 19-20%. A deep and satisfying finish unfolds as each sip lingers, turning every taste into a veritable relish. As the sake warms to room temperature, additional layers of complexity emerge while the acidity gracefully fades away. Tamagawa's 3U series stands unbeaten in the world of sake, a testament to its exceptional craftsmanship and unforgettable character.
Taake exhibits the distinctive lactic aroma found in 'doburoku,' coupled with a delightful, velvety texture reminiscent of fresh oatmeal. In contrast to our previous encounters with doburoku, it surprises with its refreshing quality, boasting ample acidity and a touch of bitterness. The finish is tangy, with pronounced citric notes. Notably, the presence of coarse rice sediments, in fact, whole rice grains, adds to its character.
We became aware of Taake through their crowdfunding campaign and decided to support them. We appreciated its freshness and acidity. We'll definitely keep those talented and dedicated Doburoku brewers on our radar.
Dewazakura Tokubetsu Junmai offers a sweet and fragrant nose with distinct notes of cream, vanilla, and alcohol. It is light-bodied with a fine texture, and the initial taste is mellow and gentle. You'll encounter loads of acidity and deep aromas as you progress through the mid-palate. The finish is refreshing and lingers mildly. It can be described as "tanrei," relatively mild and gentle, making it a good accompaniment for sashimi and other subtle dishes. However, some may argue it could use a bit more punch.
Strange enough, this Tokubetsu Junmai is not listed on Dewazakura's website, and very little information is available on the net. It seems to be retailed through Aeon supermarkets.
Nagurayama's Code-N Shiboritate boasts a sweet aroma with pronounced notes of strawberry and grapes and a subtle alcohol presence. Its light-bodied profile offers a creamy texture, and mid-palate, you'll find a smooth sweetness complemented by a delightful melon aroma. However, the finish is bitter, and a slight acidity is present.
Yamagata Masamune's namazake offers a fruity and refreshing experience with a delicate nose and hints of green apples, pears, and grapes. Its sweet and refreshing palate reveals tropical fruit notes balanced by citric acidity. Minobe employs Sake Mirai, a rice variety from Yamagata Prefecture meticulously developed by Takagi Brewery—the same artisans behind Yamagata's renowned "Juyondai" brand. Takagi's 18 years of research and crossbreeding have culminated in Sake Mirai, a captivating hybrid derived from the Tanishiki strain.
Batch 14 of the Untouched Series boasts an exquisite bouquet with sweet notes reminiscent of dried plums, vanilla, custard, and cocoa. Upon tasting, it reveals a lively entrance accompanied by a gentle effervescence. The full-bodied profile offers a delightful floral sweetness, balanced harmoniously with umami and acidity. The lingering finish leaves a refreshing sweetness on the palate. Our bottle, aged since December 2022, only enhanced the already commendable qualities of this sake. Brilliant!
Azakura Junmai Daiginjō Betsuatsurae Fukuhibiki opens with a fruity nose, revealing hints of melon and persimmon. The initial taste is marked by intense bitterness and pleasant acidity and dryness. The sake transitions into a smoother, rounder profile while retaining bitterness as it warms to room temperature. Quite a refreshing experience!
Koshino Hyōko Karakuchi offers a sweet aroma reminiscent of dried fruits. Its texture is creamy and gentle, beginning with a spicy flavour followed by a touch of sweetness. Overall, it embodies the typical Niigata tanrei style, finishing with a hint of spice.
This was part of a jizake set we acquired from Belluna Gourmet.
Oya Takashi's standard sake presents a delightful sensory journey. The initial aroma reveals sweet notes reminiscent of dried fruits, complemented by subtle hints of custard and vanilla. Upon tasting, the sake delivers a powerful attack with vibrant citric acidity. A gentle effervescence adds liveliness to the experience. As the temperature rises, the complexity deepens, unveiling additional flavours and a creamy texture. The sweetness, accompanied by robust herbal undertones, lingers pleasantly. Overall, Oya Takashi's standard sake sets an impressive benchmark, inviting exploration of their entire sake range.
Kakino Jungin presents a golden hue and an enticing aroma of ripe fruits with subtle alcohol notes. As you take your first sip, a subdued entry unfolds, revealing sublime aromas of both ripe and dried fruits. The palate balances slight acidity that complements the marked umami and sweetness. The sake concludes with a long and relatively mellow finish, leaving a sharp lingering tingle. As the temperature rises, the flavour deepens, accompanied by emerging aromas of resins. In both label design and content, Kakino Jungin embodies pure understatement.
The nama version of Mitobe's Yamagata Masamune Inazō features a fruity aroma accompanied by intense notes of ripe apples and pears. Upon tasting, it presents a spectacular entry, characterized by a refreshing mouthfeel with a touch of acidity and a subtle hint of effervescence. Brilliant.
Azakura's Hiyaoroshi presents a golden hue and a sweet aroma with hints of herbs and spices. It is medium-bodied and exhibits a slightly higher viscosity. The flavour profile leans toward the sweet side, with minimal acidity and an herbal bitterness that lingers on the mid-palate and throughout the finish. When served chilled, it gradually becomes smoother and gentler as it reaches room temperature.
Honryū Karakuchi has a highly fruity aroma, characterised by berry and grape notes with subtle hints of alcohol. Upon first taste, the sake delivers a sparkling and crisp sensation that is both surprising and delightful. This particular variety from Tatenokawa's standard range stands out for its dry and spicy profile, complemented by a smooth texture. It achieves an excellent balance of ginjōka, umami, sweetness, and a touch of bitterness. The overall experience of this sake is one of tranquillity, offering a refreshing and sophisticated drink.
Sefuri Yusui ("Sefuri spring water") presents an intriguing blend of spice and herbs on the nose. The initial taste is soothing and tranquil, yet it surprises with its sharp and bitter undertones that gradually evolve into a sweet and harmonious sensation on the palate. The unique characteristic of this sake is its simultaneous gentleness and spiciness. Although it is suggested to be enjoyed at a temperature range of 5-15°C, it exhibits a smoother profile at room temperature while maintaining its distinctive spicy edge.
Azakura's Gin no Sei, unprocessed and unfiltered, presents a fruity aroma subtly laced with alcoholic undertones. It possesses a relatively light constitution yet surprises with a vibrant and refreshing onset. The palate is treated to a dry and lucid sensation, harmoniously counterbalanced by a touch of sweetness and a generous dose of acidity. A spicy denouement awaits at the end. Its profound taste and spirited character are attributed to the unique rice variety employed by Azakura. It is indeed a treasure for karakuchi fans.
Nakajima Kazunori (中島 和紀) of jizake.com has more info on Gin no Sei:
Miyama Nishiki was once promoted as Akita's genuine sake rice. However, it is unsuitable for ginjō, so demand for a new Akita variety grew. In 1990, Akita Sake No. 50 was born by crossing Akikei No. 53 and Aikawa No. 1. It was adopted in 1992 and registered under "Gin no Sei" (吟の精) in 1993. Gin no Sei is larger than Miyama Nishiki and has slightly more crude protein. It sports less shinpaku, and its shape is small and dotted. However, the rice polishing characteristics are much better than Miyamanishiki's. Another advantage is that the rice does not break easily when soaked and is easier to handle. Gin-no-Sei is considered rare, almost an endangered species.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.