じゅんさん
Haginotsuru hiyaoroshi, a well-known sake for glasses only. It is a little dry and goes well with meals.
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English
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じゅんさん
A lot of innovations to make young people like Takachiyo. Shin Takachiyo Type-A tear
I wonder if Eva is popular among young people today.
Low alcohol, sweet and fruity.
Good as a first drink.
Alcohol content: 12 degrees Celsius
Rice polishing ratio: 65% (flat polished rice)
Japanese>English
じゅんさん
In the product description.
Zoga" is a sake brewed to be paired with vinegar-based dishes.
It is said, "Zouga from Wakayama, Japan. I see!
Unfortunately, it was not paired with vinegared dishes,
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient Rice: 100% Omachi
Rice polishing ratio 55
Alcohol content 15%.
Japanese>English
じゅんさん
It's time for autumn sake.
Quintessential Chiba brewery.
Good mouthfeel, gorgeous and slightly sweet.
The pull after this is a wonderfully dry feeling.
Ingredients: rice, rice malt
Alcohol content: 16
Rice type: Omachi
Rice Polishing Ratio: 60
Japanese>English
じゅんさん
Today is a holiday dinner with those who cannot usually have dinner together. We will have an all-you-can-drink sake course and enjoy a variety of drinks.
The first sake is Houou Mita, cold and wholesale.
It has a subtle sweetness and a clear taste that is perfect for beginners!
Delicious!
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 55
Rice used: 100% Gohyakumangoku
Alcohol content: 16% to 17
Japanese>English
じゅんさん
Imuraya has built a sake brewery in Vison, Mie, where they make sake, and I immediately bought a bottle of Fukuwagura Junmai Daiginjo to drink after returning to the hotel.
There is a glass of wine, mellow aroma and sweet taste. Very easy to drink.
Rice used: 100% Yamadanishiki produced in Mie Prefecture
Rice polishing ratio: 40
Alcohol content: 15%.
Japanese>English
じゅんさん
The fourth sake from Aichi is from Anjo City, Kamisugi. Sugi no Mai.
It has a smooth, umami taste with a rich rice flavor.
Delicious.
Ingredients: Rice, rice malt
Sake rice Yume-Ginko
Sake rice production area: Anjo City, Aichi Prefecture
Water used for brewing: Yahagigawa River subsoil water (soft water)
Rice polishing ratio 55
Alcohol content: 15 to 16 degrees Celsius
Sake degree +5
Japanese>English
じゅんさん
The third sake, a local sake from Aichi, is
Dry Junmai Hoshi-Izumi.
To be honest, this sake doesn't leave much of an impression, but I dare say it is refreshingly dry.
Ingredients Koji rice : Wakamizu Kake Koji rice : Matsuriharu
Raw material rice : Wakamizu
Polishing ratio 60
Alcoholicity: 15-16 degrees Celsius
Acidity 1.6
Amino Acidity 0.8
Sake degree +8.0
Japanese>English
じゅんさん
Kai, a classic sake of Houraisen.
It has a clear dry taste. It is also delicious when heated.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio 55
Alcohol content 15
Japanese>English
じゅんさん
I was invited to dinner in Mikawa Anjo, which turned out to be a local sake festival in Aichi.
The first one was Houraisen Kuu.
I was told that there were only a few stores in my hometown that stocked this sake, so I gave it a try!
It is fragrant and fruity.
It is easy to drink.
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice used: Koji rice: Yamadanishiki
(Polishing ratio 40%)
Kake rice : Yamadanishiki
(Polishing ratio 40%)
Alcohol percentage : 15
Japanese>English
じゅんさん
I opened the bottle late at night on Wednesday when I was exhausted from work. I bought a bottle of Shigemasu Dry Junmai Ginjo-Ichibi in Hakata.
I wonder if this is the last summer sake of the year.
It has a deep umami flavor with a crisp, clean finish that reminds me of that hot summer.
Rice: Gin-no-sato, Yume-ichikkyo
Yeast: No. 9 yeast
Rice polishing ratio 55
Alcohol content: 17%.
Japanese>English
じゅんさん
The second hidden sake of Yakitori Miyagawa.
The second one is Takihantu from Nabari, Mie Prefecture, which we have never met before.
It is a junmai sake with 80% polished rice.
This sake has a strong junmai flavor. But it is delicious.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Kami no Ho (100%) from Mie Prefecture
Yeast: Yeast roasted in the brewery
Polishing ratio 80
Sake degree +5
Acidity 1.5
Alcohol content 16%.
Yakitori Miyagawa Yotsuya
Japanese>English
じゅんさん
From the store's four types of hidden sake, this is a KID raw sake. The rice flavor is quite effective. Nice food sake.
Ingredients: Rice (Wakayama Prefecture), Rice Koji (Wakayama Prefecture)
Polishing ratio 80% (100% Yamadanishiki)
Alcohol content 17
Japanese>English
じゅんさん
Original sake from a yakitori restaurant. Specially selected sake made with Miyamanishiki. The quality is hard to believe it is a low grade sake. Delicious.
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
Rice: 100% Akita Miyamanishiki
Rice polishing ratio: 65
Alcohol content: 15
Japanese>English
じゅんさん
Yakitori Miyagawa's original sake from Yotsuya's Yakitori Miyagawa is Nabedana, a steadfast brewer.
This is a junmai ginjo sake.
Fresh and delicious!
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% domestic rice
Rice Polishing Ratio: 60
Alcohol content: 15
Japanese>English
じゅんさん
The last sake of the day was also Isshaku Suisei.
This is Yamadaho, the mother of Yamadanishiki.
This is an important sake brewed with precious rice.
It was clear and refreshing.
Thank you very much for your hospitality.
Rice used: Yamadaho
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
じゅんさん
Label for Isshaku Suisei restaurant.
Bespoke Kioicho Mitani Junmai Ginjo.
I forgot the details of the contents, but there is no doubt that it is a special bottle.
Because I heard the chef secretly asking the manager if he could serve it. It must be very precious.
I forgot what it tasted like.
Thanks for the food.
Ingredients Rice (domestic), Rice malt (domestic)
Rice polishing ratio 50%.
Alcohol content 16
Japanese>English
じゅんさん
Second bottle of today's Isshaku Suisei.
This time it was Omachi.
It is supposed to have a big-boned body, but the grapey and sour taste makes it quite nice.
It is delicious!
Rice used: Omachi
Rice polishing ratio: 50%.
Yeast used: Akita yeast
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16.1
Japanese>English
じゅんさん
This is also an autumn sake. Pale, slightly sweet chestnut label.
Ingredients : rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Alcohol content・16 degrees Celsius
Ingredient Rice type：100% Yamadanishiki
Yeast : KA-4
Japanese>English
じゅんさん
It is autumn. It's hiyaoroshi.
Harvest of Nabeshima.
Ripe grapefruit is a good description.
It really is a grapefruit.
Delicious.
Alcohol content: 15%.
Rice polishing ratio: 60
Japanese>English