taiKangiku Aizan 50-Red Diamond
Ultra-limited unfiltered raw sake Junmai Daiginjyo
Rice : Aizan
Rice polishing ratio : 50
Alcohol content : 15
Delicious 😋 Beautiful sweetness.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
taiSeikagami Extra Special: Yumachi Hachichi Unfiltered Nama-zume
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: +3.5
Acidity: 1.3
Rice type：Omachi
Rice polishing ratio：80
Condition: Nama-shu
Magnificent sweetness typical of Omachi
Japanese>English
taiH Hideyoshi Toro Toro Neriage Naguri-shu
Sake quality Junmai-genshu
Ingredient Menkoina
Rice polishing ratio (%) 65
Sake degree -15
Acidity 2.5
Amino Acid
Yeast AKITA Yukiguni Yeast
Alcohol percentage (%) 17
The texture is thick and yogurt-like.
Sweet, but not as sweet as expected.
Japanese>English
taiHappo no Jusui Special Junmai
Rice：Haenuki rice produced in Yamagata Prefecture
Polishing ratio: 60
Fermentation Process: Yamagata KA
Sake Degree:
Acidity: -5
ALC: 15
Fire-aged
Rich flavor, juicy, spicy, nigori
Japanese>English
taiTenmei Nakadori 4-go Junmai Namaishu
Specific name Junmai-shu
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness/Slightly dry ■Rice: Koji: Yamadanishiki from Aizu, Kake: Omachi from Okarida, Akaban, Okayama ■Polishing ratio: Koji: 50%, Kake: 65% ■Alcohol level: 14.8 degrees ■Sake degree: -5.0 ■Acidity: 1.98
Kasumi, grapefruit, pear
Moderate acidity and a clear taste
Japanese>English
taiIchinokura Mukanjyo Honjozo Super Dry
Rice used: Toyonishiki
Rice polishing ratio: 65
Sake meter: +9 to +10
Alcohol content: 15% range
Served with sushi at Goyo Sushi in Futako-Shinchi.
We had it hot!
Hot sake 🍶 tastes great 😋!
Japanese>English
taiHououmida [Limited] Arashigo-Oshikiri Merger Junmai Daiginjo Unfiltered Honkaku
Ingredients : Yamadanishiki from Hyogo Prefecture
Rice Polishing Ratio : 40
Alcohol content : 16
At Goyo Sushi in Futako-Shinchi, we had a party with simmered vegetables and Toro Tekka.
It is a little different from the usual Houou Mita,
It has an image of gorgeousness, but is a little milder.
The lingering bitterness and umami are very good, and it goes very well with both the simmered fish and the sweetness of the Toro Tekka!
Japanese>English
taiKATSUKI CEL24 Junmai Daiginjo 50
Ingredients: rice: Sake degree -4, acidity: 1.4, amino acidity: 1.0 / Gin no Yume (Kochi Prefecture sake brewing rice) or Yamada Nishiki / Ingredients: rice, rice malt / Rice polishing ratio: 50% / Yeast: Kochi yeast CEL-24 / Alcohol level: 15
With tiger prawn tempura at Goyo Sushi in Futago-Shinchi.
Aroma of pineapple! 😋
Japanese>English
taiKitayuu Jun
Junmai Sake
Ingredient rice Aomori Prefecture Masugura
Polishing ratio 60
Yeast used: Association No. 701
Alcohol percentage 15.4
Sake degree +4.5
With fried prawns at Goyo Sushi in Futago-Shinchi.
Aomori-style cleanness. It has a crisp feeling compared to Tasake.
Japanese>English
taiShobotan, Funaka Hachisaku, super dry, Junmai-shu
Sake quality Junmai-shu
Rice used: Yamadanishiki, Kitanishiki
Sake degree: around +8
Acidity: around 1.4
Amino acidity: around 1.1
Alcohol content: 15 to 16 degrees
Yeast used: Kumamoto yeast (in-house cultivated)
Polishing ratio 60
Sashimi and hairy crab at Goyo Sushi in Futako-Shinchi.
Sharp and sharp taste.
It is very tasty and easy to match as a food sake.
Japanese>English
taiHaneya Junmai Ginjo Kouka Nama Shu
Sweetness: Slightly dry
Rice: Gohyakumangoku produced in Toyama Prefecture
Polishing ratio: 60
Alcohol percentage: 16% 17
Sake Degree: Undisclosed
Acidity: Not disclosed
At Goyo Sushi in Futago-Shinchi, with assorted sashimi and hairy crabs.
The image of Toyama sake changes!
It is like a light dry sake with added umami and sweet aroma, delicious 😋.
Japanese>English
taiHakkaisan Junmai Daiginjo
Polishing ratio (Koji) Gohyakumangoku (Kake) Koshibuki, Miyamanishiki 50
Yeast: Kyokai 901
Sake degree +2
Acidity 1.5
Amino acidity 1.2
Alcohol percentage 15.5%.
With sushi at Goyo Sushi.
I hadn't had Hakkaisan in a while.
It is still a nice, clean and refreshing sake.
Japanese>English
taiICHIHONYOSHI - Junmai-shu, sake brewed with sake yeast
Rice used : Gohyakumangoku
Rice polishing ratio : 70
Alcohol content : 15.0
We had a snack of octopus and egg at Goyo Sushi in Futago-Shinchi.
I drank so much that I don't remember... 😓.
Japanese>English
taiKoshinoketora Honjozo
Ingredient rice: Gohyakumangoku, Koshibuki
Alcohol content: 15% or more, less than 16
Rice polishing ratio 65
Sake degree +6
Served at Goyo Sushi in Futago-Shinchi with Yari-Ika (squid) with salted lemon.
It was served cold, but the classic aroma was not so strong and it was dry and refreshing.
Japanese>English
taiKurogyu Junmai Ginjo Omachi R3BY
Polishing ratio 50%.
Pouring: Hiire
Sake degree +3.5
Acidity 1.4
Amino acidity 0.9
Yeast K901
Served with homemade crowfish at Goyo Sushi in Futago-Shinchi.
It has a fruity character typical of Omachi and is versatile enough to go with anything.
Japanese>English
taiKirinzan Super Dry, Normal Sake
Alcohol content: 15 to 16 degrees Celsius
Sake meter degree +12
Acidity 1.3
Rice: 100% locally grown in Aga-machi
Polishing ratio 60-65
Served with Seiko crab at Goyo Sushi in Futago Shinchi.
It was served cold. It has a slightly classic taste, but is easy to drink dry.
Japanese>English
taiRice: Yamada-Nishiki Akita-Shu-Komachi ■Polishing ratio: 65% ■Yeast used: Preserved in the brewery
■Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 16-17
A tangy image for Snow Kayasha, but it is still Snow Kayasha 😊.
With sashimi at Goyo Sushi in Futago-Shinchi.
Japanese>English
taiKoshi Hatsushibori-Junmai Nama-nihonjacu Dai-harakuchi Shiboritate Shinshu
Alcohol percentage: 15
Rice Polishing Ratio : 68% (Koji rice), 80% (Kake rice)
Rice Source : Gohyakumangoku (Koji rice), Sasakogane (Kake rice)
Yeast used: Association No. 601
Served with sashimi at Goyo Sushi in Futako-Shinchi.
Slightly gassy. Pear-like.
Japanese>English
taiGohyakumangoku" from Fukushima Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
Sake degree +1
Acidity 1.3
Served with sushi at Goyo Sushi in Futako-Shinchi.
It's a classic Collage Junmai Ginjo once fired.
The sweetness is so good that you may think "Is this Gohyakumangoku? The balance of the sweetness and the crispness is so good that you may think "Is this Gohyakumangoku?
Japanese>English
taiRice used: Omachi
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Sake degree 16
Sake degree +3.5
Acidity 1.4
Amino acidity 0.9
Yeast K901
Gyogo-Tsushi restaurant in Futago-Shinchi, grilled cod roe and mullet roe.
The mild aroma and the fruity taste of Omachi are delicious!
Japanese>English