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はるアキ
Kiku Bijin Ura Junmai" by Kiku Bijin Shuzo
This is a limited edition product for the brewery's "kurabiraki" (opening at the brewery). The label is also turned inside out.
This is a pure sake with the "Kiku Bijin Tokubetsu Junmai Shu" still in the bottle.
It is a rich and delicious sake.
The title is in the handwriting of Kitahara Hakushu, who wrote it while drinking Kiku Bijin at the brewery.
Sake Brewer : (Yamiyama City, Fukuoka Prefecture)
Type:Japanese sake (special pure rice sake)
Ingredients:Rice, Rice malt
Rice used for brewing: Yume-Ichikkyo (100% grown in Fukuoka Prefecture)
Polishing ratio: 60
Alcohol Content: 17
Sake Degree: +4
Japanese>English
はるアキ
Kiku Bijin Special Junmai Unfiltered Nama Sake with F44 Yeast" by Kiku Bijin Shuzo
This sake has a fresh aroma and light acidity, just like a green apple.
In 2025, for the first time in its history, Kiku Bijin will be brewing unfiltered, unfiltered, unblended sake, using the "F44 yeast" developed by Fukuoka Prefecture and carefully brewed with Fukuoka Prefecture's Yume Issen and good water from Chikugo.
Rice used: Yume-Ichikkyo (100%)
Polishing ratio：60
Content: 720ml
Taste: Slightly dry and slightly mellow. Refreshing aroma and acidity. Rich umami flavor.
Alcohol content: 15% alcohol by volume
Japanese>English
はるアキ
Fukuda Shuzo's "Nagasaki Bijin Junmai Daiginjo Hi-ire
Yamadanishiki" is used.
Part of the brewing water is spring water from "Yasumandake", which is included in the "Sacred Sites and Villages of Hirado", a component of the World Heritage Site "Nagasaki and Amakusa Region Heritage Site Related to Submerged Christians".
Ingredients: Rice, rice malt, brewing alcohol
Polishing ratio 50%.
Rice used: Yamadanishiki
Alcohol content 15
Acidity 1.3
Sake Degree -2
Japanese>English
Chiebijinおりがらみ LOVE PINK
はるアキ
I will drink it all within the next month 🍶.
Japanese>English
はるアキ
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%.
Japanese>English
はるアキ
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
Japanese>English
はるアキ
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%.
Japanese>English
はるアキ
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
はるアキ
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