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Hara
It was very good, I liked it.
With boiled eggplant and sakura shrimps starchy sauce.
Sake rice: 100% Morinokuma-san
Polished 50%.
Yamagata yeast
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Hara
It was orange!
Along with the bonito.
100% Omachi
Polishing ratio 60
Association 14 yeast
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Hara
At the pairing. With Nanban-zuke (young ayu fish).
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Hara
We were served with a pairing.
Japanese>English
Hara
酸っぱめ。
Hara
Raw rice: 100% Ginpu from Hokkaido
Ingredients: rice (domestic), rice koji (domestic)
Rice polishing ratio: 65
Although it is Junmai, it doesn't have the strong aftertaste of Junmai that I don't like, making it a refreshing sake that goes well with food! The water is good too! It probably goes well with cold sake.
Japanese>English
takeshon
Good evening, Hara-san😃.
You're 21 years old and you really like sake?
Wonderful ministry!
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Hara
Thanks for your comment takeshon, I'm 21 years old and currently in my third year of university! I also have a Yamada Nishiki paddy field from Yoshida Shuzo, and I really like sake.
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takeshon
Yoshida Shuzo is Fukui?
Are you from Fukui?
I've never seen such a young sake lover before 😆 I'm surprised he even got a certificate😝
Japanese>English
Hara
Miyamanishiki(Akita) 50% polished rice
Yeast used: AK-1
Amanoato has two types of Hiyaoroshi, but the Junmai Ginjo using Miyamanishiki is the best!
Sweet and delicious! That's right! The taste of dark rice. It also has a fresh alcoholic taste.
I had it well chilled. Also, since it was quite strong, I made the snacks more strong, such as salty pickled plums.
Japanese>English
Hara
100% Yamada Nishiki
Rice polishing ratio 45
The aroma is gentle, but the flavor is strong! The aroma is gentle and the flavor is strong.
Compared to Junmai, it is more gorgeous and delicate. The label is also cool.
Japanese>English
Hara
Koji rice: Yamadanishiki
Kake rice: Yukinosei, Gohyakumangoku
Rice polishing ratio 50%.
Yeast used: MISHOP 1001, M310
You can often see it in supermarkets these days. Eye-catching white bottle.
It's a white bottle.
The following is a quote from an external website (Fujimaki Department Store), because it covered almost everything I wanted to say.
If you take a sip, a fruity and mellow impression comes first. Next, the acidity comes out like a slow wave, and the rest is clean and crisp. The impressive acidity seems to be easy to match with food, and it is recommended for nabe dishes.
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Hara
Yamada Nishiki
Polished 50%.
Kinmedai and Jiheiji!
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Hara
100% Yamadanishiki from Tojo Special A District, Hyogo Prefecture.
Rice polishing ratio: Koji 50%, Kake 55
Fruity, refreshing, excellent!
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Hara
Rice used・・・・ Hitomebore
Polishing ratio・・・・60
Sake degree・・・・+11
Acidity: ・・・・1.7
It is served with grated Ayu.
Japanese>English
Hara
Rice used: Miyamanishiki from Nagano Prefecture, Yamadanishiki from the Yamakuni area of Kato City, Hyogo Prefecture, Yamae Nishiki from Nagano Prefecture
Rice polishing ratio: 55
Yeast used: Proprietary strains of No.1801 and No.7
Pairing!
Japanese>English
Hara
Rice used: Koji] Misoshiki 50% polished rice
Rice used: Kake] Misoshiki 60% polished rice
Alcohol content] 16
Yeast used: KA-4
Sake degree] +3.0
Acidity] 1.6
The second item of the pairing course, soba!
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Hara
Raw Rice: 100% Gohyakumangoku
Rice polishing ratio: 65
It is just a memo because it is old.
Gas feeling
Cospa
Food sake
Japanese>English
Hara
Ingredients: Rice produced in Shiga Prefecture, Rice malt
Rice polishing ratio 50%.
The specific name is undisclosed, but it is Junmai and Daiginjo level. It has a great cost performance.
I don't remember anything because I drank it in May, but I remember it had a sweetness.
Japanese>English