bobski
A glass of seafood today. It has a mild taste as a food sake.
It is made from Gohyakumangoku and Miyamanishiki with a 50% polished rice ratio.
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bobski
Haruna subsoil water with a milling ratio of 60%. It has a firm, slightly dry but sweet taste.
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bobski
Nikko-renzan subsoil water is used for brewing. Polishing ratio 58%.
Junmai Ginjo, but a little peculiar.
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bobski
First time in a long time to drink a 20 degree sake. It has a full-bodied flavor unique to the original sake. Even though there is a 5% difference in strength from regular sake, it still feels like it fills my throat. I'll limit myself to one cup today.
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bobski
Sake brewed by the local sake brewery Nagai Shuzo by Ginshotei Awashima, an inn in Shojin Onsen. It has a mild taste that goes well with all kinds of food.
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bobski
The rice polishing ratio is 90%!
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bobski
This is the one for New Year's Day. The raw sake with 45% rice polishing ratio is gorgeous.
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bobski
Nama-zake is only available at this time of the year. With a rice polishing ratio of 60%, it has a fruity flavor unique to nama-zake after opening the bottle. It has a fruity taste that can only be enjoyed when the bottle is just opened.
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bobski
Made with famous Hakushu water. With a rice polishing ratio of 70%, it has a slightly aromatic dry taste with a hint of rice.
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bobski
Banshu Yamadanishiki brewed with a polished rice ratio of 30% to 99%. It is easy to drink with a touch of sweetness.
It is a Junmai Daiginjo made in collaboration with LIFE, so it is reasonably priced. This makes it possible to drink daiginjos on a daily basis.
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bobski
A deliciously dry junmai sake. Polishing ratio 55%.
This one goes well!
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bobski
Tokubetsu Junmai with 55% rice polishing ratio. Quintessential stability.
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bobski
Nanbu Bijin's brand name.
100% Miyamanishiki, 55% polished rice. The alcohol content is 16-17%.
The sake is not carbon-filtered in order to preserve the original flavor of the sake. The taste is different from the standard.
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bobski
Junmai Ginjo with a rice polishing ratio of 50% for koji rice and 55% for kakemai rice.
The standard is a stable taste.
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bobski
Junmai Daiginjo with a rice polishing ratio of 48%, bottle-enclosed unfiltered raw sake.
This is a good one. You can taste the sharpness and richness only possible with nama sake.
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bobski
Polishing ratio 58%. Although it is a ginjo, it is an easy-drinking type with a hint of sweetness.
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bobski
Junmai Ginjo Nama Sake. The alphabetized sake label looks a bit promising.
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bobski
Hiyaoroshi" is made with 100% Miyamanishiki and a rice polishing ratio of 49%.
The impression of hiyaoroshi is not strong, and the taste is clean and dry. Easy to drink.
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bobski
Polishing ratio 60%. The sense of full-bodied rice.
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bobski
This sake was offered as a kind of all-you-can-drink at a hotel buffet.
It is a pure rice sake with a 70% milling ratio, but the sense of rice is not so strong, and it is not habitual, so it is easy to drink for everyone. It is suitable for buffet⁉︎︎.
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