j’s
crisp and refreshing
🌾: Tanzhao Watifune (100% Watifune 2) ・・・・ Father of Yamadanishiki
Rice malt: Domestic rice
Alcohol content: between 16 and 17 degrees
Rice polishing ratio: 70%.
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j’s
🌾: 100% of five million stones from Tochigi Prefecture
Rice malt: Domestic rice
Alcohol content: 15 degrees
Rice polishing ratio: 55%.
Refreshing aroma and clean taste. I want to repeat it.
one-pot dish of Chinese cabbage with sauteed bonito and yuzu-flavored chicken bone (white water and milk)
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j’s
Alcohol content: 16%.
Ingredients: rice (domestic) rice koji (domestic)
Rice polishing ratio: 65%.
Grating from the chilled water is refreshing and refreshing.
Chicken tsukune with yuzu and turnip, sauteed lotus root, simmered deep-fried tofu, shiitake and komatsuna, and chikuwa and okra in wasabi-soy sauce
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j’s
Mellow flavor
Simmered flounder: lightly seasoned with silken tofu and yam rounds.
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j’s
The season has come to enjoy heated sake.
Warmed up, it's a delicious mealtime drink that goes with just about anything.
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j’s
🌾: 5 million stones (Tochigi rice)
Rice polishing ratio: 50%.
Alcohol content: 15 degrees
As a hiyaoroshi, it has a mild taste.
It is delicious and easy to drink.
Japanese>English
j’s
🌾: 100% domestic rice
Rice polishing ratio: 60%.
Alcohol content: between 14 and 15 degrees
Dry, cold.
It's not high in alcohol, and it's delicious and slippery.
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j’s
🌾: 100% Koshihikari produced in Oyama
(No pesticides or chemical fertilizers are used in the fields around the Watase Retarding Pond)
Rice polishing ratio: 50%.
Alcohol content: more than 16 degrees and less than 17 degrees
Tank Shibori (freshly squeezed) bottle with warmed fire
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j’s
🌾: Domestic Rice
Rice polishing ratio: 40%.
Alcohol content: 16>
A clear, strong drink with a strong flavor.
Japanese>English
j’s
🌾: Domestic Rice
Rice polishing ratio: 60%.
Alcohol content: 16%.
It creates a harmonious combination of mellow aroma and acidity.
The sake has a natural dark golden yellow color due to aging.
Japanese>English
j’s
🌾: Domestic Rice
Rice polishing ratio: 60%.
Alcohol content: between 16 and 17 degrees
Mellow and full flavor.
Packed fresh and cold.
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j’s
🌾: 5 million stones 100%
Rice polishing ratio: 55%.
Alcohol content: 16%.
It has a calm and gorgeous aroma and a crisp mouthfeel.
It is not harsh, but it has a clear and powerful flavor.
It is good for cooking and for enjoying it on a long autumn night.
Japanese>English
j’s
Sake rice: Yamadanishiki
Rice polishing ratio: 40%.
The "Fukiage Ken Natural Shibori" is the result of carefully squeezing the freshly brewed mash for a long time without applying pressure.
Origin of the name: "Hekiganroku", a classic of Zen Buddhism, refers to a sharp sword that cuts through the blowing or windblown hair of a person.
It has a rich and delicious flavor.
Japanese>English
j’s
Sake rice: 100% Omachi
Rice polishing ratio: 55%.
Alcohol content: 17,0%.
Unfiltered Raw Raw Sake R1BY 720ml
I took only the dripping from the must, which was hung in a bag.
A limited quantity of Junmai Ginjo sake.
Mellow taste. It has a refined mouthfeel due to the bagging process.
Charming sweetness and acidity unique to "Sugata" are blended in, and the taste is dignified yet soft and elegant.
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j’s
Alcohol content: between 17 and 18 degrees
It's flavorful and delicious.
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j’s
🌾: 100% ginfu
Rice polishing ratio: 60% Acidity: 1.7
Alcohol Content: 16.5% Sake meter value: +1
I
It is the most casual of the "Sugata" with a pop-up label and is suitable for summer.
It has a refreshing taste and can be enjoyed as a light mealtime drink.
Japanese>English
j’s
I forgot to mention that this cute label is the "Amabie" monster that became famous after the spread of the new coronavirus. It is said that if you draw its image, it will help stop the spread of the virus. And this is an illustration drawn by the daughter of President Iinuma!
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j’s
🌾: 100% Yamadanishiki
Rice polishing ratio : 35%.
Alcohol content: 17-18%.
It is a rare sake from Kagawa Prefecture, dry and tasty.
A small sake brewery located in Kotohira, Kagawa Prefecture, is said to have been the hiding place of Takasugi Shinsaku and Katsura Kogoro, patriots at the end of the Edo period. It is said that Takasugi Shinsaku and Katsura Kogoro, a patriot at the end of the Edo period, were holed up in this brewery. The brewery has been making "Kaishin" sake for generations, and most of the sake is now "Etsukaishin". It is full of rich and mellow flavor, and the taste changes every year. It has a very distinctive character. You can also taste the various stages of maturation.
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j’s
Refreshingly fragrant junmai ginjo sake brewed with 100% "Yumesasara" rice from Tochigi Prefecture.
It is soft in the mouth and suitable for eating sake.
Recommended to be served cold at room temperature.
Rice polishing ratio: 55%.
Alcohol content: 15%.
Japanese>English
j’s
The label is different for the 2019 Amataka Junmai Ginjo "Yume-Sasara", which I drank in 2019.
This time, the top half of the label is a light blue gradation. The alcohol content is the same 15 degrees, but the 2019 version was labeled dry⁉︎ (no label this time).
easy to drink
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j’s
100% "Aisan", a rare sake rice
The freshness of freshly squeezed new sake. The aroma of muscat-like ginjo and the juicy sourness of tropical fruits, which is the charm of "Aiyama". Enjoyable.
Gorgeous, fruity, full-bodied and delicious.
Comes in an Italian wine bottle. 1500ml.
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