じゅんさん
Wakanami is once said to be popular among young people in Fukuoka.
Hey, easy to drink.
Rice polishing ratio 55
Alcohol content 15%.
Japanese>English
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じゅんさん
Sake from Iki Island, Nagasaki.
Banana? Fruity and easy to drink.
Rice used: 80% Gin-no-sato (from Iki), 20% Yamadanishiki
Polishing ratio: Kake rice 65%, Koji rice 50%.
Alcohol content: 14%.
Japanese>English
Abekan秋 良い兆し 純米吟醸
じゅんさん
The label has a playful feel to it, Abe Kang. A good sign. It's double-filmed, and when you peel off the chicken label, there's an owl.
Yeah, that's it.
But something good.
Mellow flavor and mild ginjo aroma.
Serve with soaked Sadohara eggplant.
Rice used: Miyagi rice
Rice polishing ratio: 55
Sake degree: -2
Acidity: 1.5
Amino acidity: 1.1
Alcohol content: 15
Japanese>English
じゅんさん
It is unfiltered raw sake, but surprisingly refreshing. Nagareki Ganki, easy to drink.
Rice: 100% Yamadanishiki
Rice polishing ratio 60
Alcohol content 17%.
Japanese>English
じゅんさん
Tasty and dry. Polished to perfection.
Served with assorted horse sashimi.
Rice： Akita rice
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: +3.1
Acidity: 1.3
Japanese>English
じゅんさん
We visited Kitaoka Honten, a sake brewery in Yoshino, Nara Prefecture, and were treated to a Daiginjo bottled this month that was obtained by a staff member here and a regular customer.
Mellow and slightly sweet, it was different from the Yatagarasu we had had in the past, and had a very special feel!
With mori no lebasashi (mushrooms)
Yamada-Nishiki 10 0 % used
Polishing ratio 50%.
Alcohol content: 17
Japanese>English
じゅんさん
I drank this Kyoto sake at a standing bar in Kyobashi, Osaka. I thought it would be a mellow sake with a strong taste because of the label,
It was a very mellow and pleasantly smooth sake for a meal. I think it goes well with fish in the evening.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Kyoto-grown Kyo-no-kiraki
Rice polishing ratio 60
Alcohol content 16
Japanese>English
じゅんさん
The last sake of the day was Hida's Hourai, a classic dry sake. The aroma is not boring.
Rice polishing ratio 55
Alcohol content 16%.
Izumiya Shiro
Japanese>English
じゅんさん
Limited edition Junmai Ginjo Hiyoroshi
I like the mellow mouthfeel after letting the bottle sit for a while after opening.
Rice used: Miyamanishiki
Rice polishing ratio: 50
Sake degree: +1.5
Acidity: 1.9
Yeast used: AK-1
Alcohol percentage: 16.3
Izumiya Shiro
Japanese>English
じゅんさん
Junmai sake from Amano-do. This is a light, easy-to-drink sake that can be easily paired with meals.
Ingredient rice: Akita rice
Polishing ratio 65
Sake degree +3
Acidity 1.8
Alcohol content 15.5
Izumiya Shiro
Japanese>English
じゅんさん
Hatsusun. It is a very crisp sake with a very Japanese sake-like rice flavor. It also has a mild richness and aroma. If you like dry sake, this is a good choice.
Alcohol content 15.5%.
Rice used: Miyamanishiki
Rice polishing ratio 55
Sake degree +8.0
Acidity 1.5
Izumiya Shiro
Japanese>English
じゅんさん
Fresh, gorgeous aroma and body, tingling and popping gas.
This is Koshi. I love it.
Ingredients: Rice, Rice malt
Alcohol content: 16
Sake meter: -1.8
Acidity: 1.8
Rice：Yamadanishiki, Gohyakumangoku
Rice polishing ratio：58
Izumiya Shiro
Japanese>English
じゅんさん
Junmai Genjyu (pure sake) with a mild aroma, clear and sharp.
Rice: 100% Nagano rice
Rice polishing ratio 70%.
Alcohol 17%.
Sake degree +3 degrees
Izumiya Shiro
Japanese>English
じゅんさん
Hiyoroshi Junmai is perfect for the autumn taste.
It has the umami of rice and the acidity that tightens the contour of the rice.
It should be paired with mushrooms.
Rice used: Undisclosed
Rice polishing ratio 65
Alcohol percentage: 15
Sake degree +4.0
Acidity 1.8
Izumiya Shiro
Japanese>English
じゅんさん
Junmai Ginjo made with Ichihozumi sake rice produced in Akita Prefecture. Ichihodzumi's parents are listed on the back of the label. It is a cross between Niigata's Koshitanrei and Akita Sakekomachi.
It has a slightly spicy, refreshing taste.
Rice used: 100% Ichihodzumi from Akita Prefecture
Polishing ratio 50%.
Alcohol content 16%.
Izumiya Shiro
Japanese>English
じゅんさん
Fresh, mildly dry.
Elegant and good.
Ingredients: Rice (domestic), Rice malt (domestic)
Polishing ratio 60
Ingredients: 100% Omachi rice
Alcohol content 14%.
Izumiya Shiro
Japanese>English
じゅんさん
All rice is produced in Akita Prefecture.
Polishing ratio 58
Alcohol content 15%.
Izumiya Shiro
Japanese>English
じゅんさん
Speaking of Shimane, I am Tenju.
This is a sake called Mukai Tenju.
It has elegance.
It leaves a beautiful aftertaste. I guess this is what they call a lingering aftertaste.
Ingredients: rice (domestic), rice koji (domestic)
Rice: 100% improved Omachi produced in Shimane Prefecture
Rice polishing ratio: 60
Alcohol content: 13%.
Higashiyama Mukunin
Japanese>English
じゅんさん
I heard that the sake rice produced by Mr. Matsushita is called Matsushita rice. Yamada-Nishiki is organically grown without using any pesticides.
It has a soft mouthfeel and elegant aroma.
Served with matsutake mushrooms and Omi beef shabu-shabu.
Rice used: Yamadanishiki (Matsushita rice)
Polishing ratio 50%.
Sake degree +6.6
Acidity 1.2
Higashiyama Mukunin
Japanese>English
Masaaki Sapporo
Good morning, Jun 😃1,300 check-ins is amazing 👀Congratulations 🎊Come on, the drinks and food look great 😋.
Japanese>English
じゅんさん
Thank you for your comment, Masaaki. Pairing sake with food can be addictive once you get into it. You have to consult your wallet though💦.
Japanese>English
じゅんさん
Hiyoroshi" is a sake brewed with Miyamanishiki from Nagano Prefecture and Miyagi yeast.
Fairly mild taste.
Served with unakyu (eel) from Lake Shinji.
Rice used: Miyamanishiki produced in Nagano Prefecture
Polishing ratio: 50%.
Sake meter degree: +2
Acidity: 1.7
Amino Acidity・・・1.1
Alcohol content・・・16
Japanese>English