じゅんさん
Next is a super dry special junmai.
The sharpness disappears quickly!
Served with char-grilled cold yellowtail!
Rice used: 100% Miyamanishiki
Rice polishing ratio: 55
Sake meter: +10
Acidity: 1.4
Alcohol content: 16%.
Japanese>English
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じゅんさん
Dry Junmai for dinner with an acquaintance for consultation.
It is very dry. But it goes well with charbroiled Shimonita green onions.
Alcohol content 15
Ingredients Rice, Rice malted rice
Ingredient rice: 100% Hitogochi produced in Nagano Prefecture
Polishing ratio: 59% for chicken rice, 70% for hanging rice
Sake degree +6.0
Japanese>English
じゅんさん
This sake was also served at a work get-together.
Yes, it has a harmonious balance of acidity and sweetness.
A lingering aftertaste.
Rice polishing ratio: Koji rice/50% Kake rice/60
Rice used: Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture: Koji rice
Rice used: Domaine Sakura Omachi (produced in Sakura City, Tochigi Prefecture) : Kake rice
Specifications: Unfiltered unpasteurized sake
Alcohol percentage: 15% (undiluted)
Japanese>English
じゅんさん
At a get-together at work, I was given one of the sakes brought by a person who has a wife who is a sake connoisseur. A new sake of the year. Fresh and fruity with a pear taste. Delicious.
Ingredient rice: Ishikawamon
Raw material rice production area Hakusan City, Ishikawa Prefecture
Water used for brewing: Water from the Tedorigawa River system
Rice polishing ratio 70%.
Alcohol content 16
Sake degree +5
Japanese>English
じゅんさん
A drink I've never seen before in a lounge while waiting for a flight to Bangkok.
It was, well, very smooth, mellow, and had a lingering sweetness to it.
It was delicious, but the accompaniment was nuts, an unconvincing combination.
I checked and it seems to go well with crab, salmon roe, and cheese. If you see it, please give it a try.
Rice used ｜ Yamadanishiki
Polishing ratio ｜ Super flat polished rice 50%.
Ingredients ｜ Rice (domestic), rice malt (domestic)
Alcohol Content ｜ 15
Japanese>English
じゅんさん
We had an evening drink at the office on this day.
Tamanomitsu Junmai Daiginjo Bizen Omachi was sold at a souvenir shop in Kyoto Station.
It is quite delicious.
The acidity is followed by a fullness, so it is a well-balanced sake that can be easily enjoyed over and over again.
This one will be gone soon.
Rice used: 100% Omachi
Rice polishing ratio: 50%.
Alcohol content: 16%.
Japanese>English
じゅんさん
Sake from Saga, Tocho.
It is a junmai daiginjo for regular use!
I recommend it!
Sake degree ±0
Acidity 1.4
Ingredient rice Yamadanishiki
Polishing ratio 50%.
Japanese>English
じゅんさん
It's time for the Black Fox, which comes around every so often.
This year, it has come again.
It is drier than Kangiku, but the aroma is richer, but the acidity is stronger, so it is easier to drink.
It is delicious.
Polishing ratio 50%.
Sake rice used: 100% Omachi Nishiki
Yeast used: Yamagata yeast
Sake degree +1.0
Acidity 1.5
Amino acidity 0.4
Alcohol content 17.2
Japanese>English
じゅんさん
The pizzazz really works wonders on a tired body.
Mild and fragrant.
A little sweet, but with a clean aftertaste and no unpleasant taste.
Very good!
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 16%.
Japanese>English
じゅんさん
I bought a bottle of this year's newest sake as a gift from Morioka.
It was fresh and fruity, with a freshness and a hint of orikura!
I was watching an online video of the drama and the opened 4-goupe bottle was empty.
I want to drink it again.
Alcohol content: 17%.
Sake meter: +2.0
Acidity: 1.6
Amino acidity: 1.4
Rice used: Domestic rice
Rice polishing ratio: 65
Japanese>English
じゅんさん
Sake ordered at Machinuka in Kodenmacho.
Yamagata Masamune Inazo.
It has a fresh acidity and a grape-like juiciness that makes it very tasty! Why a Chinese restaurant?
With beef belly yakisoba noodles.
The rice used is Dewa Sanzu, carefully grown in the rice fields of Mito Inazo, an agricultural corporation established by Asanobu Asanobu himself.
Ingredients: Rice, rice malt
Alcoholic strength: 15
Ingredient rice: Dewa Tsanzan
Polishing ratio 60
Japanese>English
じゅんさん
The last sake of the day was Hamamusume, a junmai sake from Akabu Shuzo's Iwate-only brewery.
The theme was "the taste of drinking at a sake brewery.
Fresh and mellow.
A good experience.
Ingredients: Rice, rice malt
Polishing ratio 60
Rice used: Domestic rice
Alcohol content 15
Japanese>English
じゅんさん
A favorite of today's attendees who like dry food. Shichifukujin.
The three of us killed three cups in an instant.
It is delicious!
Alcohol 16%.
Rice: Hitomebore, etc.
Rice polishing ratio 65
Sake degree +8
Acidity 1.8
Japanese>English
じゅんさん
Kanbu is a sake from the Sakura Face Sake Brewery that is rarely sold outside of Ho Prefecture.
It is a little sweet, but refreshing and very tasty. I like it!
Rice: Iwate rice
Polishing ratio 60
Japanese>English
じゅんさん
Active Harusake Yukikko, a limited edition sake for the winter season.
We had it at a restaurant in front of the station in Hanamaki.
Yes, a refined sweet sake!
Polishing ratio: 70%.
Rice used: Iwate rice
Yeast used: Association No. 9
Sake meter] -13.0
Acidity】1.3
Japanese>English
じゅんさん
What came out of the celebration was a quintessential Iwate, Akabu Amber. We received more than half of the sake, which is slightly sweet and vinegary!
Polishing ratio Iwate rice 50%.
Yeast Iwate yeast
Alcohol content 13%.
Japanese>English
じゅんさん
Not having enough to drink, I opened a bottle of Izumibashi's Raku-fu-mai, which I had bought earlier.
Raku-fu-mai" is the third brand-name rice produced in Kanagawa Prefecture (after "Wakamizu" and "Yamadanishiki"), and is grown exclusively on the Izumihashi Brewery's own fields.
As for the taste, the acidity and lingering aftertaste were different from the freshness I was hoping for, but, well, such things happen.
Maybe hot sake is better?
Rice polishing ratio 55
Alcohol level 16
Rice used: Raku-fu-mai
Japanese>English
じゅんさん
My commemorative 900 check-ins are in my Hall of Fame! Eighteen months of moon after the rain.
It is drier than it looks and goes on smoothly.
The freshness of the bottle is also very nice since it was opened today! Refill 2 gos.
We reached 900 at Tori-Ira, a restaurant that has been a great help to us. That's right, we'll be at 1,000 by the end of the year! Let's reach 1,000 before the end of the year!
Rice polishing ratio 50%.
Alcohol content 16
Rice used: 75% Yatan 35 - 24% Yamadanishiki
Japanese>English
じゅんさん
The refreshing aroma of muscat and sour apple type aroma spreads gently, and simple rice sweetness and clean acidity pass through in the light attack, leaving a lingering impression of faint astringency and graininess, but with a crisp, light finish.
No, so I respect those who can explain it like this!
This light rice wine is easy to drink in a wine glass and is universally appreciated.
For me, it would be like this.
Rice: Nara City, Nara Prefecture, Tsuki district, Rohafu
Polishing ratio 81
Yeast used: undisclosed
Alcohol percentage 14
Sake Degree -14
Acidity 3.8
Japanese>English
じゅんさん
One of two types of local sake I ordered at the bar of the somewhat very stylish JW Marriott Nara.
It's hard to explain. It's like a pretty good white wine.
The description on the website says
After a fresh attack, a juicy sweetness like grapes gradually spreads, and a lively acidity like grapefruit and a hint of bitterness balance the flavor perfectly, and the whole body becomes a delicate and cool wine that resembles a white wine. The taste fades out cleanly and beautifully.
How can you explain it like this? Professionals are amazing.
Well, but it is a really good winey sake for the sake I have had in a wine glass.
Recommended!
Rice used Undisclosed (100% domestic rice)
Polishing ratio 64
Yeast used: undisclosed
Alcohol percentage 14
Sake Degree -1 Acidity 2.5
Japanese>English