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みーひろみーひろ

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Roman
2(100%)

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The origins of the sake you've drunk are colored on the map.
Fukushima
4(66.67%)
Akita
1(16.67%)
Fukuoka
1(16.67%)

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みーひろみーひろ
Roman皐月ロ万　純米大吟醸　一回火入れ
Hanaizumi ShuzoFukushima
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19
みーひろ
Seasonal sake that goes on sale from late April. Rice used: Koji rice / Gohyakumangoku Kake rice／Gohyakumangoku Yondan rice／Himenomochi Polishing ratio: 45 Yeast used: Utsukushima dream yeast Alcohol 15%. We got it during GW and enjoyed it. It has a mild umami flavor with a slight acidity.
Japanese>English
みーひろみーひろ
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みーひろ
Sake served at the dinner with President Trump on November 6, 2017. Junmai Daiginjo Yuri by Tsurunoe Shuzo. It is made with Aizu-grown "Gohyakumangoku" rice suitable for sake brewing and uses Fukushima Prefecture yeast. To be honest, the taste was not to my taste. For better or worse, it was not sake-like. I guess there are different tastes. I felt sourness and bitterness in the fruity taste like white grapes. Might go well with Western food. Ingredients: 50% polished rice (Gohyakumangoku) Yeast: F7-01 (Utsukushima dream yeast) Sake meter rating: +5 Acidity: 1.4 Body temperature: 15-16 degrees Celsius
Japanese>English
みーひろみーひろ
Shigemasu大吟醸　しずく絞り
Takahashi ShotenFukuoka
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13
みーひろ
This may be the best Fukuoka sake I have ever tasted. It is an easy-drinking sake that is light and refreshing while still having the delicious taste of rice. A gem of a sake made from "Yamada-Nishiki," a rice suitable for sake brewing, and nurtured with a lot of time and care. This is a luxurious sake that only drips naturally without any pressure. Classification: Daiginjo Ingredients: Rice (domestic), rice malt (domestic), brewers' alcohol Rice variety: 100% Yamadanishiki Rice polishing ratio 40 Alcohol content 17 Sake degree +3 to +5 How to drink: room temperature, cold Taste: Dry Sake Brewer Takahashi Shoten [Yame City, Fukuoka Prefecture].
Japanese>English
みーひろみーひろ
Aramasaヴィリジアンラベル
Aramasa ShuzoAkita
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18
みーひろ
Junmai sake. The aroma, brewed in cedar vats, is subtle, and the suggested serving temperature of 10-15 degrees Celsius in a thin glass is certainly agreeable for enjoying the aroma. The sweetness, acidity, and astringency are all well balanced, as it is said to be one of the thickest and most lingering and powerful wines in the Colors lineup. It seems to go well with meals that go well with red wine. We drank it just around Christmas time, so the picture was taken with Santa Claus. The rice is Misanishiki, Akita's premium sake rice. This rice is a crossbreed of Miyamanishiki and Yamadanishiki. Polishing ratio: Koji rice 50, Kake rice 50 Yeast: Kyokai No. 6 Shinmasa Sake Brewery This sake is brewed using only rice grown in Akita Prefecture. One can sense the love for the region. The brewery is conscious in the best sense of the word, and strives to brew naturally, using no additives (brewing acids, minerals, enzymes, etc.) that are not required to be listed on the label. ★★★
Japanese>English
みーひろみーひろ
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23
みーひろ
Junmai Ginjyo, once fired Domestic rice, rice malt Polishing ratio 50%. Sake degree +1 Acidity 1.3 Miyazumi Brewing A stable Sharaku Junmai Ginjo. I don't know how much I have drunk so far. The moment you drink it, it has a clean freshness. Later, the mellow aroma of rice and yeast, and the full-bodied flavor spread out, and the aftertaste is a well-balanced type with a nice sharpness. I think it tastes better a few days after opening the bottle, as it becomes softer on the palate. Better served cold than lukewarm. A perfect food sake. I want to drink it again. Finished product.
Japanese>English
みーひろみーひろ
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24
みーひろ
Juro Man Toroman 2021 Junmai Ginjo, once fired Koji rice: 20% Gohyakumangoku Kake rice: 71% Yumenokou, 7% Himenomochi Yeast: Utsukushima dream yeast Water: Takashimizu & Jizosawa water source Refreshing, light and easy to drink. It has a refreshing sweetness and mild umami, and is delicious. It has no sourness, which is to my liking.
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English

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