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Chiebijinおりがらみ LOVE PINK
はるアキ
I will drink it all within the next month 🍶.
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Compare different rice and process ‼️
Iwase Shuzo's "Iwanoi Junmai Ginjo Rapid Frozen Nama Sake
i240 New Sake Drinking Comparison Set
The Oyado Coast is named "Moon Desert.
The mineral-rich groundwater that passes through the shell layer of the Boso Peninsula is one of the hardest in Japan, with a hardness* of approximately 240 degrees.
Iwanoi's strong flavor comes from the use of this ultra-hard water as brewing water.
Nada's miyamizu, a famous brewing water, has a hardness of approximately 120 degrees.
This set allows you to compare this junmai ginjo with different types of rice and different types of yamahai.
Can you tell the difference?
Alcohol content 17%.
Ingredients Rice (domestic), Rice malted rice (domestic)
Polishing ratio 50%.
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From Nanyo Brewery's "Hanyokyu",
HANAYODAKU Junmai Daiginjo Sakare Musashi 48 Ochigarami Nama-shu from Nanyo Jyozo's "HANAYODAKU"!
I finally got my hands on it!
The first taste on the palate is a dignified sweetness, and the ultimate freshness. Then, after the aroma and taste, a citrus-like aroma is unleashed, a gem that envelops you in a sense of well-being.
Rice used: 100% sake brewed from sake brewer's rice
Rice Polishing Ratio 48
Alcohol content 16
Sake level Undisclosed
Acidity Not disclosed
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Kameizumi Shuzo's
Kameizumi CEL-24 Tosa Urara Junmai Ginjyo Nama Genjyo
This is a limited edition Kochi rice "Tosa Urara" made from the popular Kameizumi CEL-24.
It has an attractive pale pink label instead of the usual white background.
It is brewed with the very popular CEL-24 yeast using Tosa Urara, which was developed by Kochi Prefecture in 2018.
This is a gem with a gorgeous aroma that is truly pineapple-like, and a rich flavor that harmonizes sweetness and acidity.
Yeast CEL-24
Alcohol percentage 14
Sake meter degree -13
Acidity 1.9
Amino acidity 1.0
100% Tosa Rei rice produced in Kochi Prefecture
Polishing ratio 50%.
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Unusual Sake at ‼️
Yamamoto Shuzoten's test brew sake
Yamamoto test brew sake Junmai Ginjyo Nama Genjyo
This is a rare product that one can only hope for: undisclosed yeast x Ichihodzumi.
Ichihodzumi is made from Niigata Sake No. 72 (Koshitanrei),
ICHIHOZUMI has "Niigata Sake No. 72 (Koshitanrei)" as its mother and "Akita Sake No. 77 (Akita Sake Komachi)" as its father.
Indigo Blue" made with Ippozumi was released the year before last. The year before last, the brewery released "Indigo Blue" using Ippozumi, which had a low succinic acid content.
Succinic acid is a flavor component found in shellfish,
Succinic acid is a tasty ingredient found in shellfish, but at the same time, it is the source of bitterness.
The aroma is a bit floral, the mouthfeel is clean, and there is a good balance between the umami and the umami that can be felt well, resulting in a gem with a sharp taste typical of Yamamoto.
Brewing year: R6BY
Rice：Ichihozumi
Rice polishing ratio: 55
Yeast: Undisclosed
Sake meter rating: +2
Acidity: 1.8
Amino acidity: 1.0
Alcohol percentage: 16
Japanese>English
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Kameizumi Shuzo's "Kameizumi Junmai Ginjo Nama Genjozo CEL-24
Kameizumi Shuzo, a sake brewer with many fans for its persistence in making sake, polishes up 50% Hachitan-Nishiki produced in Hiroshima Prefecture and brews this junmai-ginjo-nama sake using CEL-24, a yeast developed in Kochi Prefecture, which is the origin of the sake's name.
The sake has an extremely sweet sake flavor, which is very rare for Tosa sake.
It is fragrant and fruity, with a low alcohol content for a pure sake.
It is fragrant and fruity, with a low alcohol content for a pure sake, but has a perfect balance between a strong acidity and a hint of sweetness.
Junmai Ginjo Genshu
Yeast CEL-24
Alcohol content 14
Sake meter degree -14
Acidity 1.9
Amino acidity 1.2
Rice polishing ratio 50%.
Japanese>English
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Iinuma Meizo's
Iinuma Meijo's "Sagata Fukuro-hozuri Bottle Enclosure Junmai Ginjo Unfiltered Unrefined Nama Sake" (Unrefined Unmixed Sake)
This premium seasonal junmai ginjo-shu is made from Omachi sake produced in Okayama Prefecture and pressed in the Fukuro-hozuri method.
It has a light and fluffy mouthfeel that only Fukuro-hozuri can provide.
It is a gem with a sweet aroma like melon and peach.
Rice used: 100% Omachi
Rice polishing ratio 55
Acidity 1.7
Alcohol content 17.3%.
Sake Degree -3
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Matsuoka Brewery's "Teisho
Risshun Shibori Junmai Ginjo Nama Genjozo, which heralds the spring of Teisho, which has many fans.
Every year, within a month of its release, it is sold out everywhere. This year, it was brewed with Saitama G yeast and sake Musashi. It has a fruity, fresh, pineapple-like aroma and a deep flavor. The aroma of koji (malted rice) can also be felt, and although it is sweet, it has a sharp aftertaste.
Data for this season was not available.
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Sunrise Pink Unfiltered Nama Sake, an oddity among Shirakiku Shuzo's "Daisen Shirakiku".
As the label suggests, it has a pink fruit aroma reminiscent of white peaches and cherries.
It has a fresh mouthfeel, with a nice, mildly sweet extension, making it an elegant sake with a graceful taste.
A perfect aperitif.
［Japanese sake Junmai Ginjo-shu
［Place of Origin] Okayama Prefecture
［Sake Brewer: Shirakiku Shuzo
［Asahi rice
［Polishing ratio] 60
［Sake meter degree] -4
［Acidity] 1.6
［Alc degree] 16.7 degrees
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Oyama" by Kato Kahachiro Sake Brewery
Sake is Oyama, Sake of Love" is a sake that harmonizes the traditions and techniques of Oyama sake.
The Oyama area of the castle town of Tsuruoka was once known as the "Nada of the East," a mecca for sake. As the name suggests, "Oyama" is the representative sake of Oyama Sake. It has a traditional flavor brewed with meticulous care while interacting with the yeast in our self-developed facilities.
Sake Brewer:Kato Kahachiro Shuzo (Tsuruoka City, Yamagata Prefecture)
Rice:Dewasanbai (produced in Yamagata Prefecture)
Rice polishing ratio: 50
Sake degree: +0.5 to +1.5
Alcohol content: 17
Production Date: 2025
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Shinshu Meisho's famous sake "Takizawa
Junmai Daiginjo Shiboritate Naokumi-Non-filtered Nama-shu
Takizawa" is brewed at a sake brewery in Ueda City, Nagano Prefecture.
Two types of yeast are cultivated in house to give this sake a noble and gorgeous ginjo aroma with a smooth mouthfeel.
The taste is refined and polished without being overly polished, leaving the delicious flavor of the rice.
It is an umakuchi type sake with a sharp sharpness and a clean aftertaste.
Direct kumi-kumi means bottling directly from the top of the tank.
Junmai Daiginjo Shiboritate Naokumi Nama-zake
Producer: Shinshu Meijo Co.
Ingredients Hitogokochi rice
Water used for brewing: Kuroyau water, the softest water in Japan
Rice polishing ratio 49
Sake degree ±0
Alcohol content 16
Acidity 1.6
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Hinomaru Brewery's "Mansaku no Hana
Junmai Ginjo Nama Genjo-shu" brewed by "Yameshidori
Junmai-Ginjo carefully brewed in a small brewing tank, and pressed in a traditional tank at different times. This is a unique and popular series that allows you to compare the exact same sake. When the bags become thin after pressing, they are reloaded and further pressurized. This process is called "Yomegitori. A dry sake with high alcohol content and firmness is pressed, but it is almost never available. It is a gem of juicy dryness.
Akita Sake Komachi rice produced in Akita Prefecture
Ingredients] Rice (domestic), rice malt (domestic)
Rice Polishing Ratio] 50% [Alcohol Content] 16
Alcohol content】 16%.
Sake meter degree】 +1.0
Acidity】 1.5
Amino Acidity】 1.2
Yeast】 AKITA Yukiguni yeast (UT-1)
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