atsukisan
Ingredient rice: Yumenokou
Alcohol 16%.
Rice polishing ratio 55
Sake meter degree +2
Acidity 1.4
Japanese>English
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Wakagoma美山錦70 無加圧搾り
atsukisan
Rice] Miyamanishiki 70% polished rice
Alcohol percentage] 17
Yeast】Tochigi yeast T-ND T-S
Sake meter] Not disclosed
Acidity] Not disclosed
Recommended Serving] Cold Sake.
Refrigeration] Keep in a cool, dark place.
Japanese>English
Koganesawa純米吟醸 HITOMEBORE
atsukisan
This sake was created by the brewer, Yoshimichi Kawana, who wanted to create a sake that could be easily accessible to people of his generation and that would make them fall in love with sake.
Hitomebore" produced in Miyagi Prefecture is used. It is as dainty and cute as the label, but has a crisp aftertaste like a little devil.
The sparkling rhinestones on the bottle will make you fall in love with it.
Details
Specific name: Junmai Ginjo-shu
Ingredients: Rice, Rice malt
Polishing ratio 50%.
Rice used: Hitomebore
Alcohol percentage 15
Acidity 1.4
Sake meter degree -3
Japanese>English
Roman純米大吟醸 2024 原酒一回火入れ
atsukisan
Purchased on 2025/06/03 Wadaya
2024BY
ROMAN Junmai Daiginjo Hara-Shu, once-fired (Fukunoka 35)
Rice used: Fukunoka, Himenomochi (all from Minamiaizu)
Polishing ratio 35
Alcohol content: 15%.
Yeast: Utsukushima Yume Yeast (developed by Fukushima Prefecture)
Water: Meisui Takashimizu (selected as one of the "100 best forests for water sources" by the Forestry Agency), Jizosawa water source.
Japanese>English
Aizu Otokoyama-回- Summer Limited
atsukisan
Purchased June 3 Wadaya
Specifications: Junmai-shu
Rice used: 60% Yumenoka polished rice, 50% Fukunoka polished rice
Sake meter rating: +4
Acidity: 1.4
Body temperature: 13.3 degrees Celsius
Heating: 1 time (bottle heating required)
Japanese>English
atsukisan
Rice polishing ratio 50%.
Alcohol content 15.6
Sake meter degree +2
Acidity 1.4
Ingredient rice: Koshitanrei, Gohyakumangoku
Japanese>English
翠玉純米吟醸 無濾過 生 秋田酒こまち
atsukisan
Purchased on 05/23/2025 Wadaya
This is the new "Suitama Summer Version" from this season. It is the successor to the previous summer sake "RZ50 Gohyakumangoku," but this one is made from 50% polished rice with Akita Sake Komachi brewing. It is a junmai ginjo unfiltered sake suitable for early summer, with a well-balanced combination of mellow ginjo aroma and mild acidity, just like the image of Suitama.
It has a luscious and lustrous appearance, as if the juice of tropical fruits such as pineapple, mango, and lychee has been squeezed out of the bottle.
Japanese>English
Ubusuna2024 香子 五農醸
atsukisan
Purchased on 2025/04/25 Wadaya
Ingredients : Kago
Rice Polishing Percentage : Undisclosed
Basic Agricultural Regulation : Kikuchi River Basin Rice / No Pesticides / No Fertilizers / Kimoto / Wooden Oke
Alcohol content : 13
Place of Origin : Hananokoh Sake Brewery
Japanese>English
Jikon純米吟醸 雄町 生
atsukisan
drinking at home
Purchased on 2025/04/04 Wadaya
Rice : Omachi
Rice Polishing Ratio : 50
Sake Degree : ±0
Acidity : 1.7
Alcohol content : 16
Provenance : Mie Prefecture, Japan
Japanese>English
Kamonishiki荷札酒 酒未来 純米大吟醸 しぼりたて
atsukisan
drinking at home
Purchased on 2025/04/25 Wadaya
Origin: Niigata Prefecture
Rice: 80% Sake Mirai
Polishing ratio 50%.
Alcohol content 15
Japanese>English
atsukisan
drinking at home
Purchased on 2025/04/25
Rice : Hyogo Aizan
Rice polishing ratio : 80
Alcohol content : 16% (unfiltered and unpasteurized)
Provenance : Nara, Aburacho Shuzo
Japanese>English
Denshu特別純米酒 2025年2月
atsukisan
drinking at home
Purchased on 2025/04/04 Wadaya
Name of Brewer／NISHIDA SHUZOTEN(Aomori-shi, Japan)
Capacity／720ml
Rice polishing ratio／55
Rice used／Hanafukiyuki
Alcohol / 15.5
Sake Degree / ±0
Acidity / 1.5
Japanese>English
Denshu純米大吟醸 秋田酒こまち
atsukisan
Purchased on 2025/03/25 Wadaya
Place of origin: Aomori Pref.
Rice: Akita Sake Komachi
Rice polishing ratio 40
Alcohol content 16
Japanese>English
atsukisan
At the wedding reception
Rice】 Yamadanishiki (Hyogo)
Polishing ratio] 35
Alcohol content] 15
Sake meter] +3
Japanese>English
Denshu純米大吟醸 四割五分 百田 180mL 缶入
atsukisan
drinking at home
Purchased on 2025/04/25 Wadaya
Type / Specific name: Fruity / Junmai Daiginjo
Alcohol content: 16%.
Rice / Polishing ratio: Momota / 45
Sake degree: -2
Acidity: 1.5
Amino acidity: 1.0
Yeast:
Condition: Fire-filled
Japanese>English
Yuho純米吟醸 生 能登の復興応援 つなぐ石川の酒
atsukisan
drinking at home
Purchased on 2025/04/04 Wadaya
Manufacturer: Miso Shuzo (Ishikawa Prefecture)
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Nama/Hiirei Nama-zake (no heat treatment)
Storage: Refrigeration required
Manufacturer's website: http://mioya-sake.com/
Sweetness: Slightly dry
Rice：Gohyakumangoku
Rice polishing ratio：57
Alcohol content: 16%.
Sake meter degree：Not disclosed
Acidity: Not disclosed
Japanese>English
atsukisan
drinking at home
Purchased on 2025/03/25 Wadaya
Brand Name: SENKIN Classic I-Shiki (Hi-iri)
Sake Brewer: Senkin
Location: Sakura-shi, Tochigi
Capacity: 720ml
Rice： 80% Kame-no-o / 20% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Rice Polishing Ratio： -0.5
Alcohol content: 13% (undiluted)
Sake degree: ---
Acidity: ---
Yeast: ---
Japanese>English
Ubusuna2024 山田錦 生 二農醸
atsukisan
drinking at home
Purchased on 2025/03/14 Wadaya
Brand name: Ubusuna Yamadanishiki Ninoujou Nama Sake
(Ubusuna Yamadanishiki Ninoujozo Nama Sake)
Sake Brewer : Hananokashi Shuzo
Location: Wamizu-cho, Tamana-gun, Kumamoto
Capacity: 720ml
Rice: Yamadanishiki (produced in the Wassui area of the Kikuchi River basin)
Rice polishing ratio: 55
Alcohol content: 13%.
Sake meter degree: ---
Acidity: ---
Yeast: Kumamoto No.9 yeast
Japanese>English
YamawaYAMAWA JUNMAI DAIGINJO 2016
Tosa-shiragiku出品大吟醸 十七号 山田錦 精米40%
atsukisan
Rice：100％ Yamadanishiki／ Kochi yeast
Ingredients: Rice, Rice malt, Brewer's alcohol
Rice polishing ratio: 40
Alcohol percentage: 16-16.9
Recommended temperature: room temperature, chilled
Japanese>English