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The origins of the sake you've drunk are colored on the map.
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3(30%)
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2(20%)
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1(10%)
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Tedorigawaてどりがわ大吟醸　あらばしり　生酒
Yoshida ShuzotenIshikawa
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21
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Kozakura Sushi Restaurant The delicious taste of rice and sweetness spreads out, with a sharp and clean aftertaste, and goes well with sushi with sweet ingredients. 🙆‍♀️🍣 Tetorigawa" is a daiginjo-shu brewed by the Yoshida Sake Brewery with sake rice "Gohyakumangoku" and "Yamadanishiki" polished to 45%. Only the first "arabashiri" (the first sake to come out of the bottle when squeezed) is used to make this top-quality raw sake. The palate has a fresh, gaseous feel, with a gentle apple-like aroma, The palate has a fresh, crisp, gaseous feel, with a gentle, apple-like aroma, a moderate acidity reminiscent of lime, and a tight structure. Rice used: Koji/Yamadanishiki Kake/Gohyakumangoku Rice polishing ratio: 45 Sake meter rating ... +5 Acidity・・・1.1 Alcohol percentage ... 16
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巡る
14
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Touring the country with friends for Obanzai and Sake: ✈️🍶 The second place I would like to go is Toyama. So we talked about the Kurobe Dam I was in the mood for a trip while talking about Gen Gen no Taki (Toyama / Koukoku Haru Sake Brewery) A cup characterized by the umami of rice that spreads after a firm acidity! The rice flavor that spreads after the firm acidity is a distinctive feature of this sake! In a town located at the lowest reaches of the Kurobe River, The brewery was founded in 1882 and is known as the "Koukoku-haru Sake Brewery". (It is also the first sake brewery in Toyama Prefecture to have a female toji.) The brewing water is water that has been gushing from the melting snow of the Northern Alps underground for 100 years since the brewery was founded. ⚪️Tasty Sake in a Wineglass Award Gold medal for three consecutive years🥇. Ingredients: Domestic rice Rice polishing ratio: 60 Alcohol content: 15 Sake type: Junmai-shu 📍Circulation|Nagoya Nishiki Seasonal vegetables to go with the sake, simple obanzai are delicious. The restaurant is clean and open until late, making it perfect for a quick third or fourth visit.
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おばんざい割烹巡る
16
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Touring the country with friends for Obanzai and Sake: ✈️🍶 Where are you in the mood to travel? Hokkaido! That's why I got this. Junmai sake from Sapporo's only sake brewery, Chitose Tsuru While focusing on ease of drinking rich and full-bodied with a full-bodied aroma, and dry taste with a full aroma ✨. The source of the brewing water is the Toyohira River, which flows underground in the lush green mountains of southern Sapporo, where breweries and brewing companies' factories are located. Ingredients: Domestic rice Rice polishing ratio: 70 Sake meter: +8 Acidity: 1.2 Alcohol percentage: 15-16 Sake type: Junmai-shu 📍Circulation|Nagoya Nishiki Delicious seasonal vegetables and simple obanzai to go with the sake. The restaurant is clean and open until late, making it perfect for a quick third or fourth visit.
Japanese>English
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14
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Nara Toyosawa Sake Brewery HOSHUK Yamada-Nishiki is polished to 35% and aged in ice temperature. A gorgeous aroma and elegant soft rice flavor. Also a perfect match with French cuisine. 🙆‍♀️✨ 📍LE UN NIPPONIA HOTEL Nara Naramachi A French restaurant renovated from a sake cellar, serving French cuisine paired with sake. French restaurant where you can enjoy pairing French cuisine with sake
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Reisen東条産特別栽培山田錦 28％精米純米大吟醸
Gyokusendo ShuzoGifu
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14
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100% Yamada-Nishiki, a specially cultivated rice with reduced agricultural chemicals, grown under contract with farmers in Tojo, is used. The "Hatsudare" and "Yakusame" portions of this junmai daiginjo-shu, polished to a 28% ratio, are bottled only once a year! The "hatsudare" and "yamadanishiki" portions are bottled only once a year! This is the highest peak of the Liyuisen series. You can enjoy its elegant aroma and deep flavor. Rice polishing ratio 28 Pouring: Hi-ire Sake degree +2.5 Acidity 1.28 Amino acidity 1.1 A friend of mine mainly deals with katakuchi. A glass of sake at a pottery shop with a view of the river Katakuchi-ya Hori 1-1-8 Marunouchi, Naka-ku, Nagoya-shi, Aichi 460-0002 1-1-8 Marunouchi, Naka-ku, Nagoya-shi, Aichi B1F Kodama Bldg.
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15
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Ranjatai. Ranjatai" is the name of an aromatic tree stored in the Shosoin Repository. The name was borrowed as a nickname for Daiginjyo in honor of the dignity and rarity of its fragrance, which can only be imagined. The playfulness of the word "Ranjatai" with the word "Todaiji" hidden within it is also very nice. When poured into a glass, the top aroma is gentle and mild, like juicy melon with a hint of refinement. Both the aroma and taste are clear, and the flavor is tight and full-bodied. The sweetness derived from the aroma spreads softly and disappears quickly, leaving a core of light and refreshing umami. Raw material rice Yamadanishiki Rice polishing ratio 35 Sake degree +5.0 Acidity 1.3 Amino acidity 1.0 Alcohol percentage 16.3 Kusatsu City, Shiga Prefecture Kaiseki Cuisine Imada
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19
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Junmai Daiginjo with a gentle aroma that spreads and a refreshing aftertaste that disappears. The beautiful quality of the sake, made by polishing up to 50% "Dewa Sanzu" sake rice produced in Yamagata Prefecture, has a clear and smooth mouthfeel. 📍Kusatsu City, Shiga Prefecture Kaiseki Cuisine Imada
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16
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Junmai Ginjo Natsu-Ki-Riri It has a slightly grape-like sweet and refreshing aroma, a light mouthfeel with a juicy and clean mineral taste, and a crisp and clean finish with a light and smart aftertaste. This summer sake has a cool looking dragon scaly label with a summery and summery character on it. With a course meal at Soba Aji Oar
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17
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Akita local sake. This sake is made entirely from Yamada-Nishiki and polished to 55% Junmai-Ginjo standards, and is a refined sake with an imposing appearance. It is a sake with a limited distribution, but it is a concentrated product of all the strengths of the Saiya Sake Brewery. Bishu no Sekkei" is currently brewed with Yamada-Nishiki produced in Kurodasho, Hyogo Prefecture, where it is grown under contract. It was featured in Rui Yoshida's "Sake Bar Nomadism. At Ryoi Gastronomic Sake Boutique Kashihara, Nara 634-0804 5-1-16 Uchizen-cho, Kashihara-shi, Nara-ken
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