夢茶苦茶也
It was called super dry, but I didn't feel that much.
I felt it might be the end of it, but I enjoyed the delicious taste.
Polishing ratio 60
Alcohol content: less than 15
Japanese>English
夢茶苦茶也
When I lived in Aizu, I did not have this brand.
It was one of the three major sake breweries in Aizu, and although I mainly drank Suehiro, I remember that when my senpai asked which sake was good for cooking, he recommended this sake, which I could not get my hands on, but here it is at last.
However, I still wanted to drink it again! But it was a long way from the point where I wanted to drink it again.
Rice polishing ratio 55
Alcohol content 16%.
Japanese>English
夢茶苦茶也
Sukkiri.
The shelf was on the dry side, but too hot and delicious.
Alcohol 15 degrees
Rice polishing ratio Kakemai 60 min.
Japanese>English
夢茶苦茶也
It is said that it is best when paired with mushrooms, and although there are no mushroom dishes, it is delicious!
Not too sweet and just a hint of acidity!
This is my first time to visit this brewery, and I was reminded that Nagano is still great.
The lady at the store seems to have pushed it in.
Alcohol 14 degrees Celsius
Rice polishing ratio 58
Japanese>English
夢茶苦茶也
Sake stored in the snow
but in the snow where? Fuji?
There is a strong sweetness at one point, but it quickly fades away.
Polishing ratio 50%.
Alcohol 16%.
Sake meter reading +4.0
Acidity 1.3
Japanese>English
夢茶苦茶也
Light sweetness followed by a refreshing dry spiciness
I was curious about this at a liquor store somewhere, but didn't buy it because of the name "Tei".
I will buy it again when I have a chance.
Polishing ratio 50%.
Alcohol 16%.
Sake degree +14!
Japanese>English
mitanko_ ayumi
Sake Go Around 11th house
Japanese>English
Tsuchidaシンツチダ & 誉国光
酔生夢死
Go Around
All sake made at Tsuchida Sake Brewery is brewed with water that has been naturally filtered over a period of about 50 years.
The water is subsoil water from Mt. Muson, one of the 100 most famous mountains in Japan, and the quality of the water is very suitable for our sake brewing process.
We use the water as it is, with no activated carbon filtration and no regulators to change the hardness of the water.
Shin Tsuchida" is a sake that symbolizes the new Tsuchida Brewery.
We believe in the workings of bacteria, waiting for and encouraging fermentation.
It is the quintessence of Tsuchida Shuzo's "completely additive-free" sake.
What does "completely additive-free brewing" mean?
The sake is brewed with only three ingredients: rice, water, and koji.
No brewing alcohol, sugars, or acidifiers are added, of course,
No fermentation aids such as lactic acid or enzymes, which are not required to be listed on the label, are used.
And no yeast is added.
Yeast and lactic acid bacteria that live in the brewery produce this sake.
Japanese>English
mitanko_ ayumi
It's schwaggy, slightly sweet and deliciousლ(´ڡ`ლ). It's thick.
Japanese>English
mitanko_ ayumi
Three different kinds of drinks.
All were delicious!
The Banshu summer sake was my favorite.
Japanese>English
mitanko_ ayumi
Delicious!
Japanese>English
mitanko_ ayumi
Combine nameko mushrooms and firefly squid
Japanese>English