Motomasa Standing Drinking Club

A tasting set of three types of sake that changes almost every day. The three types amount to exactly one go (180ml). They are numbered 1, 2, and 3 in the order you should drink them, so please enjoy the range of flavors of sake. (The photo is an example.)

The new sake from 2017 is already available! Hakkaisan freshly squeezed unpasteurized sake, Echigo de Soro, blue label. Expected to arrive on October 20. Let's be the first to get the new sake. I wonder what this year's flavor will be like~.

Typically, the ratio of rice to water when brewing sake is 1:1.3 to 1.5, but this sake is brewed with a 1:1 ratio of rice to water. Using a method from the Edo period, sake made with this brewing technique is extremely rare in modern times. The unique, rich sweetness and full-bodied flavor make this a limited edition that can only be enjoyed now.

This is a Junmai Ginjo specifically for Halloween. It has a unique sweetness and a crisp aftertaste. It is a bottle that has perfected the sweet sake.

A sake with a sharp dryness of +13 on the sake meter. The unique smoothness of autumn maturation is tightened by the dryness, making it easy to enjoy. It goes down smoothly.

The concept is 'a sake with sweetness amidst spiciness,' and it truly embodies this concept with a slightly dry taste, a solid richness, and a gentle sweetness that spreads in the mouth at the end.

It has a slight sweetness, but the crispness is outstanding, with a clear aftertaste. It is also a good sake when warmed.

Among Hakkaisan, the manager thinks this is the best. It is a clean and dry sake that truly follows the classic path, making you want to have another cup.

It is not made from particularly famous rice. The concept of this sake is that it is brewed using rice grown in rice fields within a 5-kilometer radius of the brewery. It has a sharp finish with a polishing ratio of 45% and a fruity aroma. The mouthfeel is smooth. Overall, it is an excellent Junmai Daiginjo.

The balance of spiciness and acidity is outstanding! Moreover, it is a rare sake with extremely limited distribution, available in only about 30 stores nationwide. It is a popular sake with many dedicated fans.

This is a sake that the store manager fell in love with at first sip when warmed. It pairs well with rich dishes. It is not a yamahai. The deep flavor unique to the brewery's yeast is something that will resonate perfectly with those who appreciate it.

If you find light and dry sake unsatisfying and prefer a more robust flavor, this is for you. This sake, brewed using homegrown rice, has a slightly subdued aroma, a hint of acidity, and pairs well with smooth-textured meat.