Sake from Shiogama City, Miyagi Prefecture
Rice used: 100% Miyagi sake brewing rice "Kuranohana
Rice polishing ratio: 55
Alcohol content: 15° to 16° C
Sake degree: +2 to +3
Acidity: 1.4
Yeast: Kyokai 12 yeast 👈.
🍶 and very refreshing.
October's "10" sake has a sake strength of +10, November's "11" sake has the brand name 11shu, and December's "12" sake has the yeast No. 12.
I think about the resurrected Kyokai No. 12, look at the lovely label, and takobutsu. The session goes swiftly.
Kasumi 2
［A little special "12" sake for December.]
The label is pop and cute, far from the image of Urakasumi! 😆
Light and slightly sweet with a clean aftertaste ✨.
With a low alcohol content of 12 degrees Celsius, it was super easy to drink 😄.
Shiogama Expedition Spoils of War
Sendai Station Mutoya
It is a deliciously spicy, refreshing and easy-to-drink sake.
It is a delicious souvenir from Shiogama Fishery Products Center. It is delicious with ginkgo nuts, boiled swordfish, dried kichiji fish, etc.
It is a classical sake, but easy to drink.
Izakaya near Yumemart
Drink it cold
Almost no aroma.
Classic rice flavor with a slight aroma on the palate.
The rice flavor of the sake itself increases when paired with sashimi or chicken tataki.
Special Junmai sake Hiyashi Oroshi Urakasumi
The following is quoted from the website.
Type: Special junmai sake, unpasteurized
Alcohol content: 16% to 17%.
Rice: Sasanishiki produced in Miyagi Prefecture
Polishing ratio 60
Sake degree +1 to +2
Acidity 1.7
This is a gift from a friend. We drank it with Manganji peppers boiled and soaked in soy sauce. The plate is handmade and easy to use.
新宿区歌舞伎町「シタディーン セントラル新宿東京」の地下に店を構える「樽一 新宿本店」 ここでは、宮城県の株式SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
純吟「禅」でロングセラーの老舗蔵 1724年(享保9年)創業。古くは鹽竈(しおかま)神社の御神酒酒屋として歴史SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「浦霞」の醸造元である株式会社佐浦（宮城県塩竈市）が、「ハーブのリキュールカモミール」を数量限定で応援購入サーSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
