chika
Raw material rice: Yamadanishiki
Polishing ratio 75
Alcohol content 17 degrees
Fruity aroma, strong taste, sweet
Sour aftertaste (apple flavor)
There is gas generation, and you can feel it every time you open the bottle.
Japanese>English
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chika
Rice polishing ratio 50%.
Alcohol content 15 degrees
Sake degree +2.0
Acidity 1.2
Strong flavor
Slightly sweet, with a firm taste
Japanese>English
chika
Rice polishing ratio: Koji rice 50%, Kake rice 55
Alcohol content 15 degrees
Sake degree +5.0
Acidity 1.1
Light flavor
Refreshing acidity
If it is chilled too much, it is difficult to feel the aroma and taste.
Room temperature is recommended.
Japanese>English
chika
Rice Polishing Ratio 39
Alcohol content 16%.
Fruity
Too much sweetness, sake flavor?
Japanese>English
chika
Newly bottled sake
Raw rice: Hinohikari, Yamadanishiki
Rice polishing ratio 80%, 50%.
Alcohol content 16 degrees
Sake degree -1.0
Acidity 1.6
Amino acidity 0.6
Yeast Harushika No.6
Sweet
Apple taste in the aftertaste
Japanese>English
chika
bottled and stored new sake
Rice: Kinuhikari, Yamadanishiki
Polishing ratio 65
16% alcohol by volume
Sake degree +1.0
Acidity 1.7
Amino acidity 1.5
In-house yeast
Good aroma, good flavor
Good at room temperature
Japanese>English
chika
Bottled and stored new sake
Hitomebore, Hidahomare
Polishing ratio 70%, 55
Alcohol content 15.9
Sake degree +1.0
Acidity 1.5
Amino acidity 1.5
Yeast G2
Good aroma, strong taste
Good at room temperature
Not suitable for heating
Japanese>English
chika
Bottled and stored
Rice: Sagabiyori, Yamadanishiki
Rice polishing ratio 70%, 50%.
Alcohol content 1.5
Sake degree ±0
Acidity 1.5
Amino acidity 0.9
Yeast: Kyokai 901
Refreshing acidity
My first brand
Not my favorite
Japanese>English
chika
Bottled and stored
Raw Rice: Gohyakumangoku
Rice polishing ratio 60%.
Alcohol content 12-13
Sake degree -10.0
Acidity 1.8
Amino acidity 1.0
Yeast: Kyokai No.7
Low alcohol content, light taste, sweet!
Sourness in the aftertaste
Totally different taste from the Akagiyama I've had before!
For me, I prefer it now!
Japanese>English
chika
Dewa Kirari / Dewa no Sato
Rice polishing ratio 70%/60
Alcohol content 15
Sake degree +4.0
Acidity 1.4
Amino acidity 1.0
Yeast Yamagata KA Yeast
Dry, sour aftertaste, crisp
Japanese>English
chika
Sweetness on the palate, sourness later
Newly brewed sake
Akisakari, Yamadanishiki
Polishing ratio 65%.
14-15% alcohol by volume
Yeast: Kyokai 1801
Japanese>English
chika
Miyama brocade
Rice polishing rate 70%.
15% alcohol by volume
Sake meter value +3.0
Acidity level 1.8
Amino acidity 1.0
Kumamoto yeast + Kikai 1001
Japanese>English
chika
Firm taste. A harmony of sourness and sweetness. The aroma is slightly sweet.
Japanese>English
chika
The smell of green apples!
Japanese>English
chika
甘い！
chika
Rice polishing ratio: Koji rice 50%, Kake rice 60%
Domaine Sakura Yamadanishiki
15 degrees.
unpasteurized sake
Mild, firm, fragrant, fruity.
Tastes delicious with a touch of acidity.
Japanese>English
chika
Sometimes it's just a cup!
Rice polishing rate 60%, 15% alcohol by volume
Fruity but firm.
Delicious.
Japanese>English