じゅんさん
Muscat flavor. Good acidity.
At Marushikaku, a martial arts bar in Oshiage.
Rice used: Koji rice: Yamadanishiki/Kake rice: Omachi
Polishing ratio・・・50
Alcohol content・・・15 degrees
Japanese>English
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じゅんさん
Morishima, which I haven't had in a while. Lofty aroma and taste. After all, sake served by a high-class Chinese restaurant is outstandingly delicious, and this one has an excellent balance of acidity and flavor that goes well with oily food.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Yamadanishiki
Rice polishing ratio 60
Alcohol content: 15% (undiluted)
Japanese>English
じゅんさん
Drinking Kuheiji on the top floor of Solamachi.
How could it not be delicious?
The back of the label also says to enjoy the aroma in a wine glass.
I think that Kuhheiji is characterized by a gaseous sensation in the glass. It has a rich aroma and is suitable for the first drink of a course meal.
By the way, this is a Chinese restaurant.
Alcohol 16%.
Rice used: Omachi
Polishing ratio 50%.
Japanese>English
じゅんさん
Organic naturals made with traditional sake brewing methods and ingredients.
The sake rice is made from ancient rice and brewed in wooden vats.
It's kind of amazing.
More than the explanation, it is almost all rice, with a 90% milling ratio. Yet, it is a full-bodied and delicious sake with a strong acidity.
@Night Market
Japanese>English
じゅんさん
Everyone loves Jikon.
Recently, I've been drinking a lot of jicama.
Jikon is becoming a major drink.
Jikon goes well with Southeast Asian cuisine, and is a great addition to meals.
Thank you again.
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Gohyakumangoku or Hachitanishiki (produced in Mie Prefecture) 60
Alcohol percentage 16.5
Sake Degree
Acidity
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
@night market
Japanese>English
Koeigiku月光 2024
じゅんさん
At Night Market, a Southeast Asian restaurant in Shibuya.
Natural lactobacillus blend with a sweetness that stands out.
I think it is the outstanding taste of Kouei Kiku.
It is an elegant wine-like sake with a hint of sweetness.
Served with Goi Ka (squid and grilled eggplant).
Alcohol 14%.
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
@Night Market
Japanese>English
じゅんさん
Sake drunk at a Southeast Asian restaurant that opened in July near the front of Aoyama Gakuin University in Shibuya.
White Koji Shell Lovers. Fire-brewed
I guess it goes well with shellfish dishes. Or rather, it is like wine. It's a sake that goes perfectly with meals with strong aromas of oil and herbs.
Rice used
Yatancho, others (70% Yatancho used)
Rice polishing ratio 70%.
Sake alcohol content 13%.
@Night Market
Japanese>English
じゅんさん
Opened a bottle of new Chikugo River sake purchased at Hakata Station without tasting.
It has a freshly squeezed taste of acidity and fruity.
It has a good balance that does not interfere with food.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Alcohol content : 15
Japanese>English
じゅんさん
Taste is consistent and smooth.
It is not unpleasant, easy to drink, and has no cloying taste.
Ginjo is very good as an everyday sake.
It is very nice as an everyday sake.
This is the brewer of Tasake. It is delicious.
Alcohol content 16%.
Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol
Rice polishing ratio 55
Date of production: 2025.04
Japanese>English
じゅんさん
I love Mimuro Sugi, but they use dewy leaf style sake rice, so it has a robust flavor, dry but a little sweet.
This is a new experience.
Ingredients: Rice (domestic), Rice malt (domestic)
Ingredient Rice 100% dewy mildew
◆Polishing ratio 60
Alcohol content 15
Japanese>English
じゅんさん
I asked for a clear dry sake, but since it had been open for a while, it was surprisingly mellow and had a strong aftertaste.
It is a delicious sake, but I would like to pair it with dishes that have a strong flavor.
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio 60
Alcohol content 15
Japanese>English
じゅんさん
This Wakanami, which all the young people in the store said they like and drink a lot.
Indeed, it is smooth, easy to drink, and a little sweet.
IngredientsRice (domestic), rice malt (domestic)
Rice polishing ratio 55
Alcohol content 15
Japanese>English
じゅんさん
The aroma is mild and it cuts right to the chase!
It's a sake with a gentle aroma and a sharp, cutting edge.
Because it is a samurai.
I was attracted by the Yamadanishiki from Itoshima, so I ordered it.
Charcoal-grilled duck hearts smothered with cheese
with cheese.
Rice: 100% Yamadanishiki produced in Itoshima, Fukuoka
Polishing ratio 65
Alcohol content 15
Japanese>English
じゅんさん
We were allowed to enter a lively restaurant not far from where we were staying, where we enjoyed a variety of Hakata specialties.
Sake was of course Fukuoka's local sake.
The first was a Junmai Daiginjo from Kitaya.
Fruity, sweet, and just the right amount of spiciness, it's the kind of starter I like.
Please enjoy it before dinner.
Rice: 60% Yamadanishiki, 40% Omachi
Polishing ratio 50% polished rice
Alcohol content: 15 to 16 degrees Celsius
Japanese>English
じゅんさん
I'm getting very drunk, the sixth station. Hakugakusen, sake for Fukui Prefecture, made only with sake rice produced in Fukui Prefecture.
With a bowl of hamo.
Rice used: "Gohyakumangoku" from Ono, Fukui Prefecture
Polishing 50%.
15% alcohol by volume
Japanese>English
じゅんさん
The best of the day. Isobojiman Shiboritate Junmai Ginjyo Nama Sake.
Served with Sanpo amancho togarashi and deep fried crowfish wrapped in a kiss-maki.
Fruity sake that goes down smoothly!
100% Tojo rice (new rice) from Hyogo Prefecture's special A district is used.
Alcohol content: 16° to 17° C
Sake degree: +4.5
Rice polishing ratio: 50% for koji rice, 55% for kake rice
Acidity: 1.3
Yeast used: In-house cultivated
Japanese>English
じゅんさん
The Black Dragon stands out for its modern calligraphy by Inamura Undong!
Refreshing and fresh.
Along with glutamine-rich scraps of somen noodles.
Rice : Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio : 50%.
Alcohol content : 16
Japanese>English
じゅんさん
This naturist sake is made from pesticide-free Yamada Nishiki produced in Itoshima.
It is a clean and crisp sake that does not interfere with the bitterness of char-grilled young ayu fish and the enjoyment of the juicy meat of the adult ayu fish.
Rice: 100% Yamadanishiki produced in Fukuoka Prefecture
Polishing ratio 60
Alcohol content 15
Japanese>English
じゅんさん
Wataya's standard special junmai with sardine and octopus sashimi.
They go very well together.
Rice used: 100% Miyamanishiki from Nagano Prefecture
Polishing ratio: 60
Sake degree - +2
Acidity: 1.8
Alcohol content・・・15 degrees
Japanese>English
じゅんさん
A dinner starting with a summer drink.
Summery, refreshing, and fresh.
Serve with vinegared horse mackerel sushi rolls and deep fried kidney beans.
Rice polishing ratio 55
Sake meter degree +1
Alcohol 15%.
Japanese>English