柏崎の野田産の酒米100％使用、酸味が強いのはあべの特徴 ラベル一覧原料米使用麹精米歩合酒造名阿部酒造使用酵母製造県新潟県日

This is a gem of a Jikin that has been once-heated and then laid down for a year. The sake rice used is the standard 100% Yamadanishiki from Hyogo Prefecture. Since it needs to be cooled down after fire-brewing, it is a freshly brewed sake.

新潟清酒検定ならなかなか難しいお酒です。氷温熟成酒で純米吟醸、芳醇辛口。 総じて、梵のお酒とくくってしまえば、水のように

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Almost no coloring, alcohol smell, sourness at first, then bitterness, alcohol taste, and a feeling of being swallowed.

This is a local Hakkaisan summer sake. It is a special junmai sake. The color is clear and colorless, with a slight ginjo aroma.

It is one of the representative brands of Niigata Prefecture. This is the 12th brewing in 2023. It is neither rough nor dry.

It is a challenging sake with a rice polishing ratio of 90%. I was prepared for a certain degree of sourness, but this was sour! The coloring is strong, and the top aroma is unique!

This is another too-famous Jikin. 2023 says it is a fire-aged sake, but it needs to be refrigerated. In other words, it can be interpreted as a freshly bottled sake. At the time of bottling

One of Kanese Sake Shop's August hanpushu bottles included the famous Nabeshima. The sake rice is Yamadanishiki produced in Yoshikawa, a special A district in Hyogo Prefecture. The color is clear and colorless.