Aroma (less-more): ★★☆☆☆
Complexity/Body (light-full): ★★★☆☆
Sweetness (sweet-dry): ★☆☆☆☆
Acidity (low-high): ★★★★☆
Texture (soft-hard): ★★☆☆☆
After-flavor (short-long): ★★☆☆☆
Finish/Kire (short-long): ★☆☆☆☆
 
Brewery: Watanabe Shuzo
Prefecture: Tochigi
Category: Junmai Ginjo
Sub: Kimoto
Rice: Omachi
Polishing ratio: 50%
SMV: +4.5Yeast: K601
Alcohol: 17%
Amino: N/A
Acidity: 1.6
Filtered: N/A
Pasteurized: N/A
Adding Water: N/A
Fermentation Method: Kimoto

"Watanabe brewery is located in the northern part of Ohtawara City (formerly Kurobane Town) in Tochigi Prefecture. Even their regular sake has a refreshing and easy-to-drink profile, with a noticeable quality and balance based on their production methods. While it has been primarily supported by local consumption, in recent years, it has gained strong backing from specialty liquor stores and renowned sake pubs, solidifying its position as one of Tochigi’s representative premium sakes.Mr. Hidenori Watanabe, the president, personally serves as the toji (master brewer), and under his leadership, the brewery achieved an impressive first place in the ‘Ginjo Sake’ category at the prestigious Nanbu Toji Association’s Jizake Kantei-kai (National New Sake Appraisal) during the commemorative 100th edition in 2019 (Reiwa 1). Their remarkable talent is also evident in their daiginjo sake, which is shipped under the alias ‘Hyaku’ (meaning ‘one hundred’). Additionally, they produce unique offerings such as a kijoshu (aged sake) aged in oak barrels with a remarkable 99% polishing ratio using red rice."