きなこ
🌱
Rice used: Modified Omachi (from Shimane) 70% polished rice
No added yeast
Alcohol content: 15 to 16 degrees
The soft lactic acidity is pleasant.
It warms the body.
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きなこ
🌱
Junmai Ginjo made with olive yeast from the olives of Shodoshima.
Junmai Ginjo brewed with olive yeast.
Use: Ocetto rice from Kagawa Prefecture
Slowly brewed at a low temperature, it has a cool aroma with a hint of floral green and a refreshing sweetness.
The aftertaste is bitter.
Japanese>English
きなこ
🌱
Smooth and nicely balanced with a hint of lactic acidity.
It was one of those bottles that soaks into your body 😚
Raw rice：Okuizumo Sakanishiki
Rice polishing ratio: 50%.
Yeast used: Not added
Alcohol content: 15.5
Japanese>English
彌右衛門TAKUMAMAIIII
きなこ
One product excerpt from Uekiya Shoten⬇
This is the third in a series of projects in which sake rice cultivated by Mr. Saito is brewed by Yamatogawa Shuzo and sold by Uekiya (a local liquor store). The name of the product is "Yaemon TAKUMAMAI III" after the person who cultivated the rice.
It is said that all three are DJs who are active in Kitakata.
Anyway, the eye is drawn to the label.
It has a bitter taste, and I wanted to try drinking it warmed next time.
Japanese>English
きなこ
Made with Miyamanishiki from Nagano Prefecture
There seems to be a difference in sake quality between 3 different farmer rice (Normal, Ikeda, Miura) lots.
I drank Ikeda Farmer's before but I forgot about it so I want to compare if I can😭.
There was no particular aroma, and I think the taste changed a lot from the time it hit my mouth to the time it went down my throat.
I want to drink it again✨.
Japanese>English
きなこ
🌱One excerpt from the label
The average pumping ratio of sake in circulation today is 130-140%.
In the old days, the pumping ratio was about 110%, and liquor stores bought sake with strong flavor in vats from sake breweries
Liquor stores used to buy sake from breweries in vats and sell it after adjusting the water content.
The alcohol content is lower than that of the current sake
It is thought to have been a pleasantly intoxicating sake.
We brewed a 14% alcohol Junmai-shu on an experimental basis.
Raw material rice: Aichi no Kaori
Rice polishing ratio: 65
Yeast: Shizuoka yeast NEW-5
Hakuin Masamune has a robust flavor and taste, but I found it to be deep in flavor.
I think it's best warmed up✨.
Japanese>English
きなこ
🌱
Junmai Daiginjo Honsei 50% polished rice, 15% alcohol
My first Ozeki!
Refreshing melon candy and a little gassy.
Elegant rice flavor✨.
Japanese>English
きなこ
🌱
With the concept of "modern sake with traditional method
Junmai Ginjo brewed with Shizuoka yeast.
It has the fragrant taste of Shizuoka yeast but the mellow taste of lactic acid bacteria. It has a simple sweetness.
I like it best at room temperature.
Japanese>English
きなこ
🌱
I've been curious about this sake for a long time!
It's not like undiluted sake, it's so smooth!
Delicate lactic acid? Amino acid? It has a lot of delicate lactic acid?
I want to drink this again😙.
Japanese>English
きなこ
This is my first Shinshu Kamei!
I was excited to take a sip after reading everyone's posts.
It's well-balanced, fresh and full of flavor...
Wow😇😇💓 (vocabulary)
Japanese>English
きなこ
When I went to the liquor store for the Seven Series, they were sold out💦, but they said the Special Junmai Ararunushi was in stock today, so I bought this.
I started drinking it in the evening 😃😃.
The acidity is strong, but the sweetness is gentle and soft.
I want to compare it with the Nakakumi 😋.
Japanese>English
きなこ
Rice produced in Ryuoh-cho, Shiga Prefecture
I had it warmed.
It has a light flavor and an elegant banana aroma.
It is a versatile sake that goes well with any dish✨.
Japanese>English
きなこ
🌱
Aizan from Hyogo Prefecture used
Rice polishing ratio 70%.
My favorite iso-ish ✨.
The aroma of banana spreads gently.
Japanese>English
きなこ
Pesticide-free organic 🌱
Without a doubt, this sake will be a special sake for me for life.
It is refreshing, and the robust flavor of the rice spreads slowly. Every time I drink it, I go back to my roots and think that Kikusake is the only sake that can move people.
Japanese>English
マグロ漁船
Please excuse my comment. I've only ever drunk special junmai, so my goal for this year is to drink junmai ginjo and honjozo 😃.
Japanese>English
きなこ
Thank you for your comment, Tuna Fishing Boat ✨I feel the brewer's passion for Kikusai every time I drink it! I also love Special Junmai 👍It is not widely available in the country, but I really recommend Matsushita rice😊.
Japanese>English
きなこ
🌱
Hassan Nishiki from Hiroshima Prefecture
Rice polishing ratio :55
Alcohol content :16
Fruity and pleasant umami spreads lightly. Smooth
Japanese>English
きなこ
🌱
Hyogo Kitanishiki 100% used
Polishing ratio 60%.
It is clear and has a good taste of rice.
Once again, I realize that iso-ish sake is my favorite.
Japanese>English
きなこ
Banshu Yamadanishiki
Polishing ratio 35
I hated myself for being drunk when I found this sake (so the picture is blurry).
The shop was closed, so they stocked it specially.
I apologize for my lack of vocabulary, but
The taste, the sharpness, and the aroma were all beautiful!
It was too luxurious for me, but
It was one of the best drinks of 2020.
Japanese>English
きなこ
Freshly squeezed 🌱
Compare last year's and this year's.
Both of them are very good with good taste of rice.
But I preferred last year's after letting it sit for a year.
Japanese>English
きなこ
🌱
Land use
This is the first time I heard of this sake rice.
It has a gorgeous taste at first
It has a sharp and cool aftertaste.
Japanese>English
きなこ
Grapey acidity and nigori ❄ refreshing sweetness and rice flavor😋.
Misaki Tanaka's illustration label.
Japanese>English
香穏kanon
Happy New Year, Kanchan!
I look forward to working with you this year ✨.
I drank this one too! It's delicious!
Please let me know what Shizuoka Sake you recommend next time🥰
Japanese>English
きなこ
@Kanon Happy New Year ✨Happy New Year to you too 😊I enjoyed the lychee flavor 🎶The best one in Shizuoka is Kikusai 👍I look forward to your posts this year too 😊✨!
Japanese>English