Timeline
じゅんさんSake from Sogen Sake Brewery in Sumoto City, which was damaged this time.
They said they had given up brewing this year, but I just checked their website and found that they have restarted. I hope they will do their best, and I will support them.
This is Noto's winter-only honjozo nigori sake, released in November 2011. It seems to be nigori sake from a brewery that brews sake in the traditional Noto style.
Unlike doburoku, it is delicious with a refreshing taste and a tangy feeling. It also goes well with sashimi.
Alcohol content 15%.
Sake degree -8
Acidity 1.6
Amino acidity 1.65
Rice used: Notohikari (Ishikawa), glutinous rice (Ishikawa), Gohyakumangoku (Ishikawa)
Polishing ratio (Kake rice/Koji rice) 65%, 65
Yeast Kyokai No.7 じゅんさんSnow Kayasha Hiden Yamahai Junmai Ginjo Namaishu
Made by traditional Yamahai brewing,
Brilliant, rich aroma and subtle acidity
It is a great accompaniment to nabe (hot pot).
Ingredients Yamadanishiki, Akita Sake Komachi
In-house yeast
Polishing ratio 55
Sake degree -3
Acidity 1.7
Alcohol content 15.5 じゅんさんKikunosato Junmai Ginjo Orikagarami Nama Sake Yumesasara
Gorgeous ginjo aroma
Slightly effervescent feeling unique to orikarami
Recommended for women who have recently started drinking sake.
Perfect for the beginning of a drinking party. It also goes well with nabe (hot pot).
Rice: 100% Yumesasara produced in Tochigi Prefecture
Rice polishing ratio: 55
Sake degree: ±0
Acidity: 1.6
Alcohol content: 15%.
Yeast used: M-310 らむぞるI can't remember which Tengu Mai it was. Stable taste 🤤. RecommendedContentsSectionView.title
