Alejandro Lopez

9.2

Stone fruits, dairy and floral. Very good. — 10 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Name:" Aramasa"/ brewery: Aramasa shuzou/ region: Akita prefecture/ category: almost all koji junmai/ rich koji flavor, tasty and mild attack and fresh acid. — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Name:" Yamayu"/ brewery: Aramasa shuzou/ region: Akita city, Akita prefecture/ category: junmaiginjo unpasturised/ cépage: Misato nishiki/ vivid acid, fresh sweetness, smooth after, a little light. — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Name:" Akane Kujaku"/ brewery: Aramasa shuzou/ region; Akita city, Akita prefecture/ category: oak barrel aged " Kijoushu"/ — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.1

Aramasa Lactococcus lactis Bodai-moto junmai: soft nose with cream cheese and apricot jam, vigorous acid, plenty of taste, and smooth after taste. This has good structure. — 12 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Name:" Aramasa"/ subtitle: " Aramasa's wonderful adventure #3" / brewery: Aramasa shuzou/ region: Akita prefecture/ category: Saishikomi Kijoushu , the ancient sake brewing method. In ancient age, people didn't have technique to brew high alcohol thick sake. In usually we make sake from rice, koji rice and water, but ancient Japanese brewed sake from rice and low alcohol thin sake, and the sake was used to brew sake more thick high alcohol sake. That repetition brewing method is called " Saishikomi", and the sake brewed by Saishikomi is called "Kijoushu"/ rich scent of koji mold, rice flavor,note of pineapple and apricot, hint of mushroom. Mellow rich sweet attack, comfortable acid and long, looong....after taste. Unnnn this is sake but a kind of syrup of rice. — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Name:" Yamayu"/ brewery: Aramasa shuzou/ region: Akita city, Akita prefecture/ category: junmaiginjo unpasturised/ cépage:Akita Sake Komachi/ fresh acid and light sweetness, smooth taste — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Name:" Hinotori"/ brewery: Aramasa shuzou/ region: Akita city, Akita prefecture/category: kijoushu — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.1

Aramasa Lacobacillus sakei yamahai junmai: a little sweet and creamy nose with creame cheese and apricot, vivid acid and smooth sweetness come first, then tasty texture catch up and cover structure. — 12 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.1

Name:" Aramasa"/ brewery: Aramasa shuzou/ region: Akita prefecture/ category: traditional Kimoto method junmai/ rich note of nuts, dry apricot, matured koji flavor, much volume, mellow sweet and tasty attack, complex and long after. This is the sake! — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Name:" Yamayu"/ brewery: Aramasa shuzou/ region: Akita city, Akita prefecture/ category: junmaiginjo unpasturised/ cépage: Miyamanishiki/ rich acid, fresh sweetness, mineral and bitterness. — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Name:" Yamayu"/ brewery: Aramasa shuzou/ region: Akita city, Akita prefecture/ category: junmaiginjo/ cépage:Kairyo Shinko/ vivid acid, fresh sweetness and light bitterness — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.3

Name:" Amaneko" upgrade edition/ brewery: Aramasa shuzou/ region: Akita prefecture/ category: tokubetsu junmai. White koji mold, Aspergils kawachii 100% used. Aged in oak barrel a half year./ sophisticated elegant note of oak and hint of citrus, vivid and rich acid, juicy attack, sweet and very complex. — 11 years ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.1

Aramasa Nefertiti:delicate nose of melon, pear and hint of mushroom. A little sweet and clear attack, mellow texture. — 12 years ago