じゅんさん
This is another special junmai sake for spring.
Fresh and sweet with acidity.
Rice polishing ratio: 65 %.
Rice ：Ginsan
Alcohol percentage: 14 %.
Yeast used : K1401
Sake meter degree: 1
Acidity: 1.7
Japanese>English
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じゅんさん
A send-off party for an acquaintance who is moving to Kyoto by himself.
Spring has come, and I ordered a limited edition sweet sake for February at a restaurant where I don't usually drink sake.
It was a light sweet sake, easy to drink.
Alcohol 14%.
Rice polishing ratio 65
Japanese>English
じゅんさん
No, no, this is very dry.
It is a sake for when you want to feel refreshed, rather than for flavor.
Alcohol content: 16%.
Rice used: Koji rice: Gohyakumangoku, Kake rice: Koshibuki
Polishing ratio 65
Sake meter rating +10
Acidity 1.8
Yeast K-1
Japanese>English
じゅんさん
This time it is a slightly sparkling wine with a little bit of ogee and mellowness. But the aftertaste is refreshing. It is such a sake.
I served it with tomatoes and myoga with ume plum flavor.
It went well with the fruit tomatoes.
Rice: 100% Yamadanishiki
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English
じゅんさん
Three of my new colleagues and I visited Uohtaka for sake.
A very limited edition of Kangiku.
80% Akaban Omachi from Okayama Prefecture
20% Yamada-Nishiki from Hyogo Prefecture
A collaboration of sharp Akaban Omachi and plump Yamadanishiki.
Kangiku's aroma is rich and sweet, with a sense of shwashiness.
Rice used: Yamadanishiki, Akaban Omachi
Rice polishing ratio : 50%.
Alcohol content : 15
Japanese>English
じゅんさん
I came home and had a little pick-me-up before going out. Junmai Ginjo Classic by Haneya. A junmai ginjo reproduced from the recipe of the previous toji (master brewer) about 20 years ago.
I like this fresh, slightly sweet, easy-drinking sake.
Rice: Toyama Prefecture's Yuyamanishiki
Polishing ratio 60
Japanese>English
じゅんさん
Tanigawadake's Super Spicy Junmai, which we received for today's good work.
It has a crisp mouthfeel with a fresh tangy acidity.
This is a delicious dry sake.
Rice polishing ratio 70%.
Alcohol content 15
Japanese>English
じゅんさん
It has a spring-like label and a pleasantly sweet taste on the palate, but the bitterness and alcohol content come on later with a gusto, making it a gem for sake lovers to try.
I like it.
Rice: Jushikinmu produced in Fukuoka Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree ±0
Acidity 1.6
Alcohol 16.5
Japanese>English
じゅんさん
Easy to drink, fresh and refreshing muscat flavor.
Long time at Izumiya.
Thanks for your time.
Rice：Gohyakumangoku/General rice
Polishing ratio: 60
Sake degree: ±0
Acidity: 1.6
Amino acidity: 1.2
Yeast: Gunma G2 yeast
Alcohol level: 15
Japanese>English
じゅんさん
It has a sharp, sharp taste immediately after drinking! It has a great sharp taste and is very dry. I drank it cold this time, but actually I think it would be better hot.
Ingredients : rice (domestic), rice malt (domestic)
Rice used: 100% Hitogokochi grown in Yaebaru, Tomi City, Nagano Prefecture
Alcohol content: 15
Rice polishing ratio: 60
Surrounded by birds
Japanese>English
じゅんさん
Slightly spicy sake with a well-balanced aroma, umami, and sharpness in an all-Miyagi junmai ginjo.
Rice used: Kuranohana
Rice polishing ratio: 55
Sake meter degree: +4
Acidity: 1.5
*Alcohol content: ・・・・16
Surrounded by birds
Japanese>English
じゅんさん
Today we held a yakitori party with young 20-somethings who are new to sake.
We started with a low-alcohol, lightly cloudy Koeikiku SNOWCRESCENT with a hint of sweetness.
It was easy to drink and he seemed to be pleased with it.
Ingredient Rice100% Yamadanishiki
IngredientsRice (domestic), Rice malted rice (domestic)
Alcohol content 13
Surrounding
Japanese>English
じゅんさん
It is muskrat and fresh, and the ladies serving at the counter are all dressed in kappo-gi. Yet the restaurant is woody and modern.
It's nice. Oh, and the sake is delicious and chilled.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Yamadanishiki
Rice Polishing Ratio: 50
Alcohol content: 16
Japanese>English
じゅんさん
At a nice kappo-style snack bar in Nakasu!
Garden Uguisu no Harusake Hanabie.
Fukuoka sake is generally sweet, says a local friend here.
Indeed, this harusake is fruity and sweet.
Rice: Yamadanishiki
Polishing ratio: 50
Yeast used: In-house cultivated
Sake degree: ±0
Acidity: 1.7
Alcohol content: 15
Japanese>English
じゅんさん
This is a limited edition sake for this time of the year, which should have been drunk here at Kojimura before. Kunoshinin-Kuheiji Light Nigori
Yamadanishiki produced in Kurodano-sho.
Thank you very much. It is a very easy-drinking light nigori. The last one is very delicious.
Pork stew and kimchi with stone-roasted rice.
Yes, all three types of sake we drank that day were nigori.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Yamada-Nishiki produced in Kurodasho
Alcohol content 15
Japanese>English
じゅんさん
A rather dark nigori sake. Creamy and sweet.
I think it is best to drink it in the middle of a meal.
Ingredients: Rice, rice malt
Rice polishing ratio 55
Rice used: Gohyakumangoku
Alcohol level 16
Acidity 1.6
Sake degree -5.0
Japanese>English
じゅんさん
Kojimura for dinner with former seniors from my former workplace, whom I have not seen in several years.
The first sake was Kasumi Roman.
It is a nigori sake with a strong sweetness.
It is delicious.
Rice: (Koji) Gohyakumangoku
(Kake) Yumenokou
(Yondan rice) Himenomochi
Polishing ratio 55
Yeast used: Utsukushima dream yeast (F7-01)
Alcohol percentage 16
Sake degree: undisclosed
Japanese>English
じゅんさん
Last but not least, Jikin.
They brought us a great one.
Junmai Daiginjo NABARI2023, "Jikin's flagship" brewed with Yamadanishiki produced in Nabari!
It's just great.
Ingredients: Yamadanishiki produced in Nabari, Mie Prefecture
Rice polishing ratio: 40
Sake Degree: -2
Acidity: 1.7
Alcohol content : 15.5
Yotsuya Minemura
Japanese>English
ジェイ&ノビィ
Good evening, Jun-san 😃
I'm sure you drank a lot of good stuff 😙and I'd like to drink some Jikin-san ‼️ to end on a high note 😍.
Japanese>English
じゅんさん
Jay & Nobby,
Yes, this was my first time in Nabari!
Please drink it if you see it!
Japanese>English
じゅんさん
The closing is over, and it's time for the fifth cup of sweet and loose sake to enjoy the rest of the day.
Toyo Bijin's Dai-harakuchi.
It is refreshing and delicious.
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio 55
Alcohol content 16
Acidity 1.6
Amino acidity 1.1
Yotsuya Minemura
Japanese>English
じゅんさん
The fourth cup was our second encounter this month with a limited edition sake, Uraotoyama.
It is refreshingly sharp and dry!
You can gobble it down with a meal.
I enjoyed it with takikomi-gohan to finish the meal.
Ingredients Rice (Aomori Prefecture), Rice Koji (Aomori Prefecture)
Polishing ratio Koji 55 Kake 60
Alcohol content 16
Yotsuya Mine-mura
Japanese>English