Timeline
じゅんさんAfter a series of sweet sake, we ended up with a super dry Kurobakuren to cleanse our palates.
＋A +15 super dry sake.
Yes, it is refreshing and has a nice sharpness.
Sake is interesting because it can be enjoyed in many different ways.
Rice: Yuyamanishiki (produced in Toyama Prefecture)
Polishing ratio: 55
Yeast used: Ogawa No. 10, M-310
Sake meter degree: +15 to +17
Acidity: 1.2
Alcohol percentage: 17.5 じゅんさんThe third spring party is Oze's melting snow Peach color nigori.
Exactly peach color. Spring!
It is 10 degrees of super low alcohol.
But the picture is blurry.
It tastes rich and sweet.
Ingredients: rice, rice malt
Alcohol content: 10%.
Sake Degree: -33 *past data
Acidity: 3.3 *past values
Rice used for making：Not disclosed
Rice polishing ratio：50 じゅんさんSpring party in the new era, the second.
My first choice brand, Mimuro Cedar.
Mimurosugi has been brewed for over 350 years in Miwa, Nara, where the god of sake resides.
The brewing water is the subsoil water of the sacred mountain "Miwa" that gushes out from the well in the brewery.
The origin of sake.
This time, the label is Hana-Kyun, with a girl's design.
It is also low-alcohol and goes down a treat.
A little different from the other sake, served with chicken tsukune (chicken meatballs).
Rice: 100% Yumachi
Polishing ratio 60
Alcohol content 13%. じゅんさんNow, it's a spring party.
Hana-Shiman
100% Aizu rice, Aizu's Utsukushima Dream Yeast, brewing water and brewers are all local.
A terroir sake from Minamiaizu.
Low alcohol content, so you can enjoy it while sipping.
Serve with Dengushi, a specialty of the new era.
Alcohol content 13%.
Rice polishing ratio (%) Koji: 50%, Kake: 60
Rice type/variety Koji: Gohyakumangoku Kake: Yumenokou, Himenomochi abe純米吟醸 たかね錦 おりがらみ生酒 タンク No.1純米吟醸生酒おりがらみ じゅんさんAfter the team presentation, we had a party in Shinbashi to celebrate the end of the day.
I am happy to see that this incredibly cosy restaurant under the guard also has quite a few good sake.
We started with a slightly carbonated ogara-mi sake, Abe and Takananishiki.
It has a fresh taste with a hint of sweetness and slight carbonation. Pichipichi is delicious.
Rice] 60% polished rice, Takananishiki produced in Niigata Prefecture.
Alcohol content: 13%.
Yeast] Niigata S9 yeast
Sake meter] Not open to the public.
Acidity] Not disclosed RecommendedContentsSectionView.title
