Japanese rice wine

Locally, it is known as "Ao-Echigo" and is a draft sake that we look forward to every year. Harashinagawa, because it was not so good last year and this year it will be copper.

No coloring, no ginjo aroma despite being reduced to 50%, high aroma but it is not from ginjo, no coloring, sweet. The raw material rice is Saito from Yamaguchi prefecture.

It is a sake from Yamaguchi Prefecture. Purchased at Seven in front of the station. Refrigerator, no coloring, almost in between sweet and spicy, ginjo aroma is quite good. Since that Ottersai broke out, Mt.

Unemployed, alky smell, plain at first, bitter and sour later. Label listGrainageMaietyKyoto-produced YamadanishikiKojiPolishing ratio70Sake Brewing NameTanzan BreweryUse of yeast

This sake is made with "Celebration" rice produced in Kyoto, and is so-called "kumitate" sake. The yeast is still present, and although the rice polishing ratio is 65%, it has a fruity flavor like a ginjo sake.

Purchased at a sake specialty store in Kyoto Station. Colored, strong acidity, slightly effervescent. It is a so-called Fushimi sake. Label listRaw materialRice usedKojiPolishing ratio60Sake Brewer's name

Purchased at Seven in front of Kyoto station. Room temperature, slightly alky smell not too bad. Taste is mild, slightly dry, with a sour aftertaste. Sake from Kamigyo-ku, Kyoto, La.

Purchased at Seven in front of Kyoto station. It is a famous sake from Fushimi, Kyoto. Surprisingly, it is quite sweet. I had heard that the sake around here is hard water, but such a taste

The ultimate home brew, Takasami's M. It is from Takachiyo Sake Brewery. It is inexpensive at 2,400 yen for a bottle, but it is ultimately delicious. There is no coloring, and the aroma on the top is ginjo.

This is Kanazawa-ya's specialty aged sake, the first aged sake since the 45% version. It is a dark sake. The aging process gives it a rounded and sweet taste.