All Sanuki sake, which was the brewery’s long-cherished desire.
Elegant fruity scent reminiscent of grapes
Umami with a soft mouthfeel and intonation.
Fresh and fresh, characterized by a light acidity and sharp taste.
| Sake quality | Junmai Ginjo |
| Alcohol degree | 14 degrees |
| sake meter value | ±0 |
| Rice polishing rate | 55％ |
| Yeast used | Sanuki Olive Yeast |
| acidity | 2.2 |
| amino acid | 1.1 |
| Rice name / production area | Ooseto ・Kagawa Prefecture |
| malted rice / production area | ooseto ・kagawa prefecture |
| Sake quality | Junmai Ginjo |
| Alcohol degree | 15-16 degrees |
| sake meter value | |
| Rice polishing rate | 58％ |
| Yeast used | sanuki olive yeast |
| acidity | |
| amino acid | |
| Rice name / production area | SANUKI YOIMAI ・kagawa prefecture |
| malted rice / production area | sanuki yoimai ・kagawa prefecture |
| Sake quality | Junmaishu |
| Alcohol degree | 15 degrees |
| sake meter value | -1 |
| Rice polishing rate | 60％ |
| Yeast used | sanuki olive yeast |
| acidity | 2.2 |
| amino acid | 1.3 |
| Rice name / production area | ooseto |
| malted rice / production area | ooseto ・kagawa prefecture |
| Sake quality | Junmaishu |
| Alcohol degree | 15 degrees |
| sake meter value | -13 |
| Rice polishing rate | 60％ |
| Yeast used | sanuki olive yeast |
| acidity | 1.85 |
| amino acid | 1.1 |
| Rice name / production area | ooseto |
malted rice / | ooseto from nakayama senmaida, shodoshima island |
It has depth and acidity.
Light bodied, with the potential to be the closest thing to a white wine.
The aroma is relatively mild.
The aroma is relatively mild, with a light, refreshing, fruity, rum-like note.
The aroma is relatively mild, with a hint of fruity notes and
The refreshing acidity and
The slightly light sweetness makes it easy to pair with meals.
It has high acidity and a rich sugar-acid balance.
It is also considered to have a juicy and crisp finish with a clean umami aftertaste.
In addition, it has a clean umami aftertaste, so it is considered to have a juicy and crisp aftertaste.
Pears, tropical fruits, cotton candy, green tea, single cognac.
It has a gorgeous aroma reminiscent of pears, tropical fruits, cotton candy, greens, and single cognac.
The taste is rich and full, with a balance of sugar and acidity.
The taste is rich and full with a balance of sugar and acidity, but with a clean aftertaste.
It has a clear, uncomplicated mouthfeel.
It has a clear, uncomplicated mouthfeel, but its characteristic acidity gives it a clean, crisp finish.
It is thought that the characteristic acidity gives it a clean mouthfeel and a crisp aftertaste.
Like banana, rum, and mixed juice.
It has a refreshing aroma, and the impression of the smell and the sweet and sour taste without miscellaneous
It is thought that the impression of the smell and the uncluttered sweet and sour taste make it seem juicy.
It is also expected to be easy to drink because it has little aftertaste.
It is characterized by umami and sweetness, and has a heavy flavor.
It is considered to have a solid body and a lingering umami taste.
The aroma of pineapple, cotton candy, and light honey is not unpleasant.
It has a characteristic sweet and gentle umami taste.
Haruo Matsuzaki
Chairman of Sake Export Association
A maestro of the sake world that conveys the charm of sake to the world through history. He is a jury member of the sake appraisal committee of each prefecture, a sensory judge of the origin designation management committee of Nagano prefecture and Saga prefecture, and also judges international competitions such as “National Sake Appreciation Council” and “International Sake Challenge”. In charge of the staff. He has written many books such as “Sake Guidebook” (Shibata Shoten).
It has a refreshing aroma reminiscent of muscat, blue melon, and citrus fruits. The wine has a light acidity and a slight bitterness that brings the whole thing together like a hidden flavor. It is also unique in that it has an oily feel reminiscent of olives, adding depth to the flavor. It is a sake with a new sensation that will expand the possibilities of drinking and pairing.
I 氏
イタリア北部は辛口のお酒、南部は暖かく、このお酒は南部のシーフードなどに合いそう。
食事合わせて甘いお酒を飲む習慣がなく、食前酒によいかもしれない。
イタリア本場のお料理というよりは現地日本人シェフがつくるイタリア料理と相性が良いと思う。
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高級フュージョン系レストラン
オーナーシェフは日、伊、仏で修行経験あり（和食会席のスペシャリスト）顧客には有名人も多く、ディナーの客単価は150ユーロ以上
伝統的な日本酒の味わい
若干個性に乏しいが、冷やして飲んでみると果実の風味が引き立つ
フレッシュな味わい
青い果実と、米の風味が特徴
懐かしい、伝統的な日本酒の味がする
桃の花の香りがする（味わいもピーチっぽい）
はじめの一口目と、ふた口目とで味の変化がある
とてもわかりやすい味で、日本酒の初心者にも向いている
爽やかでおいしい日本酒
ニュージーランド産の白ワインに似た風味
アルコール分や雑味を感じさせず、とても飲みやすい
葡萄のような香りがあり、ワインを飲み慣れている人に最適
女性的な味わいを感じる（アルコールがまろやかな感じ）はじめて飲んだ独特の風味で、大変面白い
最初に感じるのはジューシーさと甘み
一口目は柔らかく、後に口の中で日本酒であることを感じさせる口の中で酒が回る感じ
寿司および日本の家庭料理を提供
在ミラノ30年の日本人シェフが経営（顧客の9割がイタリア人）客単価はディナーで50ユーロ程度、日本酒はシェフのこだわりと地縁もあり、「八海山」を提供している
自然派ワインを中心としたワインショップ（日本酒も販売）
共同経営者は日本人女性で、日本酒にも理解が深い
顧客のほとんどはイタリア人
軽やか
冷やした方が美味しい
４つの中ではパンチがなく香りが薄く、甘みがなく感じるが本来の日本酒としては優秀な味だと思う
奇を衒わず素直に作ったお酒でキレがある
米感あり
常温で美味しい
冷やすより常温の方が日本酒の美味しさを感じる
所謂わかりやすい日本酒の味
面白い、良い
最初に口に入れた時やや甘味を感じ、その後に追いかけてくる程良い酸味。
冷やして美味しさが増す。ジューシーで葡萄っぽい凝縮感を感じる。 甘みと酸味のバランスが良く酸が特徴的
自信持って売れるお酒だと言える。
冷やした方が断然美味しい （冷やすことによって酸が出て旨味を感じる）
お酒独特さなくフルーツ感があり美味しい
原酒にしてはアルコール由来の強さは感じられず奥行きのある美味しさ
