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YukiOk0408YukiOk0408

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Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
16(8.6%)
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13(6.99%)
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9(4.84%)
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Timeline

YukiOk0408YukiOk0408
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YukiOk0408
This is an unfiltered, unfiltered, unfiltered sake to be enjoyed on the rocks in the summer. When the ice melts, it is almost watery. Description This is a confident creation of English toji Philip Harper. Ice Breaker" is an English term for something that eases the tension and soothes the senses by the addition of alcohol. By filling a wine glass with ice and pouring this liquor, a tone like a wind chime is played, creating a cool atmosphere. This sake has a robust and powerful flavor when served straight, but as the ice melts, you can enjoy rich changes all the way through to the end.
Japanese>English
YukiOk0408YukiOk0408
SuminoeDATE SEVEN SEASON2 epsode3
Suminoe ShuzoMiyagi
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YukiOk0408
It's an interesting drink, so drink it with an explanation. DATE SEVEN is a project in which seven of Miyagi Prefecture's most talented breweries have come together to further improve their brewing techniques and sake quality, and to create a single sake to challenge not only the Japanese market, but also the overseas market. The seven breweries are Hakurakusei, Katsuyama Family, Urakasumi, Suminoe, Yamawa, Haginotsuru, and Koganezawa. In SEASON II, two leader breweries are in charge of brewing sake with the same type of raw material rice and the same rice polishing ratio, and each brewery expresses its own unique flavor. The aim was to release two different types of sake brewed with the same rice under the same conditions at the same time, so that the two breweries could compete with each other, and the other five breweries could experience this and apply it to their own sake brewing. In episode 3, Katsuyama and Suminoe were the leading breweries, and Haginotsuru, Yamawa, Koganezawa, Urakasumi, and Hakurakusei were in charge of the raw material processing, the sake mother, Koganezawa, the unrefined sake, and the top fermentation. The raw material rice is Yamadanishiki, the king of sake rice, and the rice polishing ratio is 45%. Miyagi yeast is used for the yeast. The taste expresses Hikoboshi with its fresh aroma and sharp taste. It has a firm body with a core, elegant acidity, and a refreshing taste.
Japanese>English
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YukiOk0408
I forgot to register. I checked on the web, and it seems that it is a sake with a limited number of shipments released in January every year. The description said, "It has a rich ginjo aroma and a fruity taste." The explanation was that it has a fruity flavor with a rich ginjo aroma, and it was just as fruity and delicious.
Japanese>English
YukiOk0408YukiOk0408
IbiGOLD 大吟醸
杉原酒造Gifu
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30
YukiOk0408
explanation A limited edition sake produced only in the Olympic year, this is a large Junmai Daiginjo-shu with a rice polishing ratio of 40%. This sake is made with only rice and malted rice, using 40% of "Ibi no Homare". It is characterized by its deep flavor and smoothness. It is also sweet. But it is delicious. Junmai Daiginjo.
Japanese>English
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YukiOk0408
explanation Manufactured using a portion of white malted rice, which is conventionally not used. The use of yellow koji and white koji, which are produced separately, adds a sweet and sour taste with citric acid in addition to sourness. It also features a clean, mellow flavor. Sweet!　It tastes like wine.
Japanese>English
YukiOk0408YukiOk0408
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YukiOk0408
Commentary. Mizuo is specially dry. It is very popular locally. It has a refreshing taste with a subtle aroma, and can be enjoyed either chilled or hot. The koji rice is made from Hitogokochi or Yamae Nishiki, a 59% polished rice suitable for sake brewing. On the palate, it had an impact, but soon became docile. It is delicious.
Japanese>English
YukiOk0408YukiOk0408
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YukiOk0408
Commentary. This sake is made from "Sanke Nishiki," a new type of sake rice born in Shinshu. Sankenishiki" is a new sake rice bred by the Nagano Prefectural Agricultural Experiment Station and named after the "blessings from the mountains of Shinshu". Togakushi is made from 35% polished rice and brewed with 60% polished rice, giving it a gorgeous aroma and a light, smooth, slightly dry impression on the palate. It is the pride of Nagano Prefecture. It is light on the palate and delicious.
Japanese>English
YukiOk0408YukiOk0408
Hyakusai純米 超辛夏純
Ibaraki
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YukiOk0408
Commentary. This sake is light, but has a solid core of umami. The crisp acidity in the latter half of the bottle asserts its dry, dry character, making it a summer sake with a clear character. It is delicious.
Japanese>English
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