じゅんさん
One cup of doburoku purchased in the vicinity of Nikko. The shwash of freshness and the texture of moromi on the tongue. This is very tasty.
Ingredients: Rice (domestic), Rice malt (domestic)
Alcohol content: 15%.
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じゅんさん
The seventh and final in the Junmai Daiginjo medley here.
This is a limited Junmai Daiginjo from Hayashi Honten of Hyakujuro.
The impact of the label is enough to get you.
Let's eat it with prawns.
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake meter degree: +3.4
Acidity: 1.4
Rice：Gifu Hatsushimo
Rice polishing ratio：50
Japanese>English
じゅんさん
The sixth Junmai Daiginjo medley here.
Here it comes, Shintatsuki: Amego no Tsuki Black Moon Nama Sake.
Transparent and clear
Slight sweetness
Fruity aroma reminiscent of melon
Deep volume characteristic of Omachi rice
AI certainly says so, and indeed it is!
Delicious.
Raw material rice: Akaban Omachi from Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 15
Japanese>English
じゅんさん
This is the fifth Junmai Daiginjo medley here.
This Hanayu is called Junmai Ginjo, but it is 50% polished. In other words, it is equivalent to Junmai Daiginjo💦.
When you put it in your mouth, the aroma and elegant sweetness fill your mouth. It is delicious!
In Akita, only Hanamariup and Isshaku Suisei use Sake Mirai. I drank both this year. Thank goodness.
Ingredients (domestic), rice malt (domestic rice)
Rice used: 100% Sake Mirai
Alcohol content 16
Polishing ratio 50%.
Japanese>English
じゅんさん
The fourth Junmai Daiginjo medley at Koko no De.
BORN GOLD is characterized by its pale golden color.
The carefully selected Yamadanishiki, painstaking ice aging, and unfiltered flavor.
It is a beautiful sake. Perfect for celebratory occasions.
Rice：Hyogo Prefecture special A district contract-grown Yamadanishiki Polishing ratio：50
Alcohol content: 14%.
Japanese>English
じゅんさん
Junmai Daiginjyo Medley Vol. 3 here.
Assuming the rice polishing ratio is less than 50% 💦.
Luckily, I decided to drink the new Sanshu Sanshu Yamadanishiki Shonunozo. The bottle was freshly opened and was lively and bouncy. The taste is gorgeous and beautifully sweet. Very tasty!
Rice: Yamadanishiki (Wassui area in the Kikuchi River basin)
Rice polishing ratio
Alcohol content: 13%.
Japanese>English
じゅんさん
The second Junmai Daiginjo medley here.
It has a mellow, umami spread with a crisp, fresh finish in the second half.
Rice used: Enishinomai
Rice polishing ratio : 48
Alcohol content : 16
Japanese>English
じゅんさん
At Kitashinchi Kokonochi after a long absence.
This was the first of a sake medley that I drank with a Junmai Daiginjo-loving friend.
It is aromatic and fruity, but mellow and soft around the edges.
Rice used: Yamadanishiki
Rice polishing ratio : 50%.
Sake meter : -5
Alcohol content : 16.8%.
Japanese>English
じゅんさん
We went to Tempei, a restaurant in Kitashinchi with a 40-minute time limit, where the menu consisted of only gyoza. We were served the Dragonfly special junmai sake as a recommended sake to go with the gyoza.
The rice flavor and acidity went well with the gyoza, making it a very good sake for a meal.
Ingredients: rice, rice malt
Brewing Rice: Yume-Ichikkyo, Yamadanishiki (100% Fukuoka grown)
Rice polishing ratio: 60
Alcohol percentage: 14
Sake Degree: +3.0
Acidity: 1.7
Japanese>English
じゅんさん
Glorious Fuji's Silky No Time, Asterisk.
Dry sake with a nice crisp aftertaste.
Yes, just refreshing!
Ingredients: rice, rice malt
Alcohol content: 15.5%.
Sake meter rating: + 10
Acidity: 1.5
Rice used for making：Dewanosato
Rice polishing ratio：80
Izumiya Shiro
Japanese>English
じゅんさん
This is not easy to read. Hayashi Honten Suiruan Junmai Ginjo Unfiltered Nama Sake.
Melon-like fruity flavor.
Delicious. Chibichibi.
Ingredients Rice (domestic), Rice malt (domestic)
Rice polishing ratio 60
Alcohol content 15
Yeast used: M310
Sake rice used: 100% Gohyakumangoku
Sake Rice Producing Region：Toyama Prefecture
Izumiya Shiro
Japanese>English
じゅんさん
This is a Junmai-shu version of "Kyoku".
It is a beautiful dry junmai sake with a nice sharp taste.
My partner who likes dry sake seemed to like it.
Producer : Yahiko Shuzo (Yahiko Village)
Rice: Koshi Ibuki (produced in Yahiko)
Rice polishing ratio: 65
Alcohol percentage: 16%.
Izumiya Shiro
Japanese>English
じゅんさん
It has been a long time since IZUMIYA.
I tried Silky Snow Time, a project sake made by several breweries, because it was included in the package. This is Kinryo from Kagawa.
It has a sweet taste with a strong sake flavor spreading through it, with a tangy acidity. The finish is just the way I like it.
Alcohol content: 14 to 15 degrees Celsius
Rice polishing ratio: 58
Rice: 100% Kiseto (produced in Kagawa Prefecture)
Rice（domestic）, Rice Koji（domestic)
Kojimachi Izumiyashiro
Japanese>English
じゅんさん
I bought 3 bottles of this VINTAGE 2020 in bulk and opened the second bottle for the first time since the summer because it was the end of the year.
The lid is glass too!
This is a very special sake that was developed and released through trial and error and night and day struggle in a documentary film.
It has a soft, clear, mellow aroma, smoothness on the palate, and a strong 18% alcohol content with a rice flavor that lingers pleasantly on the palate.
It has the strength of a Hokuriku sake, and has a luxurious feel.
We are enjoying it with Old Baccarat.
Alcohol content 18%.
Rice polishing ratio 50%.
Specific name: Yamahai Junmai Daiginshu
Ingredient rice: 100% Yamadanishiki produced in Hyogo Prefecture
Ingredients: Rice (domestic), Rice Koji (domestic)
Japanese>English
じゅんさん
It has already been a week since I opened a bottle of Ikegame, which I had purchased at Fukuoka Station and left untouched.
I found it to be my favorite at this time of the year, when the overall flavor has mellowed from the tangy aroma and clean feeling it had immediately after opening.
It is a taste that goes well with dark and spicy meals and so on.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: OR2271 (100%)
Rice polishing ratio: 60
Sake degree: +0.5
Acidity: 1.8
Japanese>English
じゅんさん
I drank a local sake, fukamori, at Tokyo Station, which I also drank at Nakatsugawa, where I visited about three years ago. It's good. It is a dry sake with a little bit of umami that would go well with sashimi.
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio 55
Ingredient rice: 100% Gohyakumangoku
Sake degree +7
Alcohol content 15-16 degrees
Acidity 1.95
Sushi Restaurant Asanokawa Tokyo Station Hotel
Japanese>English
じゅんさん
Critical hit sake at the club's last party in a long time.
This is delicious!
It has a full and expansive taste in the mouth, but at the same time, it has a voluptuous taste with a sense of ripe fruit, sweet and sour taste, and even fuller flavor.
I hear it is cosy for a junmai daiginjo, and if I find it, I will buy it too!
Rice: Koji rice / Yamadanishiki, Kake rice / Miyamanishiki
Polishing ratio Koji rice/20%, Kake rice/80
Yeast: Association 1801 Alcohol: 16
Sake meter: +4, Acidity: 1.7
Japanese>English
じゅんさん
Junmai Ginjo Nigori Melon Nama Moto
The taste is truly that of a ripe melon!
Fresh ginjo aroma and excellent balance of sweetness and acidity.
At the department's barbecue party.
Alcohol content: 15.5
Rice polishing ratio: 60
Ingredients: Rice (domestic), rice malt (domestic)
Naturally grown rice
Rice used: Koji rice: Gohyakumangoku / Kake rice: Toyonishiki
Japanese>English
じゅんさん
Junmai Ginjo Oorigarami, winter only.
Purchased for a business department's barbecue party.
The aroma is high and full of sweetness, and the fruity acidity lingers in the aftertaste.
It's a good wine. It is delicious!
Polishing ratio 50%.
Alc,16%.
Rice used: Gohyakumangoku
Japanese>English