じゅんさん
The bottle is white, but the contents are very transparent! Yatsuka's special pure rice.
It is low-alcohol and slightly sweet, so it is quite drinkable.
Thank you very much.
Alcohol content 12 deg.
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じゅんさん
Koshi Apple, a popular sake made with a yeast that produces lots of malic acid. It feels like summer has arrived. I remember drinking it at Izumiya last year.
It is a sweet sake that does not taste like sake.
Alcohol content: 15%.
Rice polishing ratio: 58
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じゅんさん
The label also has a great dragon feel to it, and the nigori (nigori) is a thin cloudiness of 3%.
Pitchy, sweetness and sourness cohabit. Delicious.
Rice : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 50%.
Yeast used: M310
Sake meter : -2.4
Acidity : 1.6
Alcohol content : 15
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じゅんさん
Puffy and fruity aroma.
Swissy yet still hot summer so it empties quickly.
Rice: 100% Gin-no-sato
Rice polishing ratio: 59
Alcohol content: 15 to 16 degrees Celsius
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じゅんさん
Tonight, I went to Izumiya, a corner bar, and had a light sake drink before heading home.
The first sake was Mansaku no Hana Summer Snowman, which has a snowman on the label even though it is summer.
It is a smooth, slightly fruity, sweet summer sake with a tropical feel that goes well with the label.
Delicious.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Akita Sake Komachi produced in Akita Prefecture
Rice polishing ratio：50
Sake meter degree: +0.5
Alcohol content: 16
Acidity: 1.5
Amino acidity: 1.2
Yeast: AKITA Yukiguni yeast (UT-7)
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じゅんさん
It is soft and light on the palate.
I recommend this Fushimi sake first in Kyoto. On this day, it was Junmai.
Ingredients : Rice, Rice malt
Alcohol percentage: 14
Rice type：General rice
Rice Polishing Ratio：65
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じゅんさん
Distributed only in Kyoto. Daito Dry Junmai.
A crisp, dry sake with a strong rice flavor.
Easy to drink dry!
Rice】All rice is "Kyo no Kiraki".
Polishing ratio] 60
Sake meter degree] 15
Alcohol content】15度
Japanese>English
じゅんさん
At Sake-no-Norii, an underground restaurant on Nishinotoin-dori, not far from Kyoto Station. With family.
First up was a sake I had never seen before, en-en.
It is a delicious sake with a crisp, dry taste and careful preparation.
Alcohol content: 15%.
Rice polishing ratio: 55
Japanese>English
じゅんさん
Second encounter this week. Mimuro Sugi Bodai Moto Yamadanishiki
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じゅんさん
The refreshing summer sake continues.
This is Aizu Otokoyama Summer Limited from Fukushima.
The label is summery and tasteful, but the flavor is also super refreshing with a hint of sweetness. It is delicious.
Rice: 60% Yume-no-Kou polished rice, 50% Fukunoka, 60% polished rice ratio
Sake meter rating: +4
Acidity: 1.4
Body temperature: 13.3 degrees Celsius
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じゅんさん
Dry for Sashimi.
A Sakura's super delicious dry sake with a sake degree of +10.
It is a perfect match!
Rice：Akita rice
Rice Polishing Ratio：60
Alcohol content：15
Japanese>English
じゅんさん
A low-alcohol, refreshing summer sake perfect for seared squid!
Saika Cool Down Junmai Ginjo
Ideal for a hot summer body!
IngredientsRice (domestic), Rice Koji (domestic)
Rice polishing ratio 60
Alcohol content 12
Japanese>English
じゅんさん
A blend of Yamadanishiki and Omachi, which we had a few months ago. It is as gorgeous and delicious as ever.
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
じゅんさん
This is the first time Ash has been in the Colors series.
Many Niimasa sakes have strong personalities, but this one is a delicious sake with a good balance.
Alcohol content: 13% (original)
Rice: 100% Akita Kame-no-o
Yeast used: Kyokai No. 6
Polishing ratio: Koji rice 45%, Kake rice 45
Characteristics: The taste is deepened by increased use of the raw yeast and prolonged refrigerated storage.
Japanese>English
じゅんさん
This is Kido's summer sake, which we were told was quite popular at the restaurant.
As the name "Natsu no Shippu" suggests, it is a very refreshing, easy-drinking, gubi-gubi type sake.
Rice used: Gohyakumangoku
Polishing ratio Koji rice: 50% / Kake rice: 55
Alcohol content 15
Japanese>English
Mimurosugi菩提酛 山田錦
じゅんさん
Mimuro Cedar, which was opened on this day.
I was told that it is an introductory version of Bodimotsu. So it is not brewed in a wooden vat, but in a thermal tank.
That is why it is not brewed in a wooden vat, but in a thermal tank. I have been drinking a lot of Mimuro-sugi, but I did not understand it. I regretted it.
And then the tasting.
It is very tasty.
The peachy aroma is nice, and the acidity and umami are well balanced. The alcohol content is 13% even though it is a pure sake.
You will want to keep it all to yourself.
Specified Name Not disclosed
Rice used: Yamadanishiki
Polishing ratio: undisclosed
Alcohol content 13% (undiluted)
Japanese>English
じゅんさん
It's been a long time since I've been in Torisaki.
The first drink of the day was a very dry one of the moon after the rain.
Really dry at +14! And yet very tasty! I highly recommend this.
Don't forget to have a side dish of sake.
◎Tataki cucumber with ume plum paste
◎Ponzu sauce with chicken skin
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake meter degree : +14
Ingredient Rice type : Hachitan-Nishiki, Hiroshima
Rice polishing ratio：65
Japanese>English
じゅんさん
The last of the day was
Chiebijin Junmai-shu.
Gentle sweetness and beautiful acidity.
It might have been good to drink it first.
◎Sake meter degree ±0
Acidity 1.8
◎Polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture)
◎Alcohol Content: 15.0
Japanese>English
じゅんさん
Nabeshima has also been encountered for a long time.
Summer Moon here was advertised as a freshly picked green apple.
I tried it and found it was green apple!
Rice used: 100% Tokujo Yamadanishiki from Kyumeida Village, Hyogo Prefecture
Polishing ratio: 50%.
Alcohol content: 15%.
Japanese>English
じゅんさん
Houou Mita. We recognize it as the most gorgeous sake in Tochigi. This Aizan is fruity, enjoyable with a lingering aftertaste, and has a strong acidity, making it delicious on its own.
Ingredients: Rice, Rice malt
Alcohol content: 16%.
Rice used for making：Aiyama
Rice Polishing Ratio：55
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