This is a rich and drinkable sake from Okayama, Japan. Yamada Nishiki. It has a slight sourness. If you're in a hotel lounge in Tokyo, you can have it in a wine glass.

みゅう 2017年10月14日に今回の廃止部分を撮影した記録だよ 留萌駅 ドラマで使われた明日萌驛 峠下駅キハ150 キハ54とキハ150の離合

This sake was paired with sashimi from Ishikawa. Label ListGeneric riceMaterialsMomentary rice produced in Ishikawa PrefectureHyakumangoku No ShiroKojiPolishing ratio48Sake Brewing NameKazuma Sake BreweryYeast usedManufacture.

This is a special sake made by KINMI lab with Noto's Kazuma Sake Brewery. It is juicy, dry, and dry. Label listGeneric riceGohyakumangoku produced in IshikawaPolishing ratio of koji rice 48

http://ysp.in.coocan.jp/hp/a094.htm

Junmai Ginjo-shu, 2500 yen for 4 gou. Light. Slightly expensive, I think. Fresh to a point. Label listIngredient riceGin-no-sato from Kunitachi, OitaPrefectureKojiPolishing ratio55Sake Brewer

It seemed to be fire-aged and stored at room temperature. I am not sure what the extra meaning is, but it is easier to drink than regular Tsurukame, and is what is called "light and dry.

This sake is made by a sake brewery in Nishigama-ku, Niigata City. It is slightly orikara (slightly cloudy) and, as expected from a sake made in March, has a new sake-like taste. It is slightly effervescent. Label

It is the famous Yukichubai. When I bought it at Table Mark in Koide before, I didn't have a good impression of it, but this time it seems to be a winner. The so-called

https://www.jomo-news.co.jp/articles/-/259579