osugi
#465
osugi
#406
osugi
#335
I cannot read "馥 (fuiku)". It is said to mean a good fragrance wafting in the air.
The aroma is more floral than fruity, with just the right amount of acidity.
Specifications: Special Junmai Sake
Rice used: Yumenokou
Rice polishing ratio 60
Strength: 15%.
Japanese>English
osugi
#334
This is the second Kinonene this season. Dry and delicious.
Specific name: Junmai
Ingredients: Rice, Rice malt
Alcohol content: 17
Sake meter degree: +8
Acidity : 1.8
Rice type : Koji : Gohyakumangoku/Kake : Fusakogane
Rice Polishing Ratio : 68%/80
Condition : Nama-shu
Japanese>English
osugi
#333
Dry and refreshing. Seems to be limited quantities.
Rice used: 100% Niigata rice
Rice polishing ratio: 65
Alcohol level: 16 to 17 degrees Celsius.
Sake meter: +10.0 (target value)
Acidity: 1.4 (target value)
Japanese>English
osugi
#332
It seems to be a Gundam, but I'm not sure.
Ingredients: rice (domestic), rice malt (domestic)
Alcohol content: 17.0
Sake meter: +1.5
Acidity: 2.3
Water used for brewing: Suzuka mountain range Yasu River subsoil water (in-house well water)
Japanese>English
Sara宵の風 純米吟醸 無ろ過生原酒
osugi
Cute labels
Alcohol content: 15%.
Rice used: 100% Awaichiba Yamadanishiki
Rice polishing ratio: 58
Ingredients : Rice (Tokushima Prefecture), Rice malt (Tokushima Prefecture)
Japanese>English
osugi
100% Wakamizu, Gunma Prefecture
Polishing ratio 60
Sake meter degree +1
Acidity 1.9
Yeast used: Association 701 yeast
Condition: Nama-shu
Brewing year (BY) 2021BY
Alcohol content 15.5
Storage method Refrigeration required
Japanese>English
osugi
Slightly sparkling nigori sake. Summery and refreshing.
Alcoholic strength: 15
Ingredients: Rice, Rice malt
Rice used: Koji rice : Gohyakumangoku Kake rice : Gohyakumangoku
Polishing ratio： Koji rice：60% Kake rice：60
Sake meter degree： ＋2
Japanese>English
osugi
Gorgeous label.
Sake brewed by a single craftsman who is responsible for the entire process from the brewing plan to the top of the tank.
Vol.1 Responsible: Ryosuke Kano, 15 years with the company.
In April 2022, he will be certified as a third-generation "Toji of Hitachiniku," an initiative of Ibaraki Prefecture, and become the first "Toji of Hitachiniku.
This is the first bottle he was appointed to brew as a "Toji of Hitachiniku.
Rice used: Hitanishiki produced in Ibaraki Prefecture
Polishing ratio 55
Alcohol 16%.
Yeast
Sake meter degree +8
Acidity 1.5
Japanese>English
osugi
The label is cute.
Sweetness: Dry
Rice: Nipponbare produced in Tottori Prefecture
Rice polishing ratio: 50
Alcohol content: 16.0
Sake meter degree: +10.0
Acidity: 1.8
Japanese>English
osugi
It was dry but tasted delicious with sweetness and umami.
Rice: Akita Sake Komachi
Rice polishing 60
Yeast: Association 901
Alcohol level 16.6
Sake meter degree +10
Acidity 1.8
Japanese>English
osugi
Soft but micro-firing.
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Alcohol content: 13
Sake Degree: ± 0
Acidity : 1.4
Rice used for making sake : Yumenokou
Rice Polishing Ratio : Koji : 60% / Kake : 70%
Condition : Fired
Japanese>English
osugi
Sweetness comes first! The flavor of the rice comes gulp.
Type of Sake Junmai-shu
Rice variety Gohyakumangoku
Rice polishing ratio 60
Alcohol content 15.5
Japanese>English