こまこめ
Sake from Obuse-cho, Nagano Prefecture
Rice polishing ratio: 70
Sake degree: +2
Acidity: 1.8
Alcohol content: 15
Yeast used: Nagano C yeast
［Memories of Toyoga]
Japanese>English
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こまこめ
Sake from Obuse-machi, Nagano Prefecture
Rice: 100% Hitogochi
Rice polishing ratio: 59
Sake degree: +1
Acidity: 1.8
Alcohol content: 15
Yeast used: Nagano D yeast
Tennyo no Shizuku is named after Toyo-Ugano-no-Mikoto.
It has a 🍶modern taste. In this season when we tend to choose sake that goes well with warmed sake, I thought I liked this type as well. Thanks for the souvenir. Delicious.
Japanese>English
こまこめ
Sake made in Hokuto City, Yamanashi Prefecture
Ingredient rice🌾: Gohyakumangoku
Made with Tsurubara yeast
［Memories of Seikou 2]
Japanese>English
こまこめ
Sake in Hokuto City, Yamanashi Prefecture
🍶Dinner and enjoyment.
［Memories of Qinghuang1]
Japanese>English
こまこめ
Hokuto City, Yamanashi Prefecture
Rice polishing ratio: 65
Alcohol content: 17%.
🍶Mellow. In the season of new sake, we rediscover the effect of aging. Tastes even better warmed up.
Blue 1
［A reproduction of sake drunk outside the home.]
Japanese>English
こまこめ
Sake from Takahashi City, Okayama Prefecture
Ingredient rice🌾: Omachi produced in Okayama Prefecture
Alcohol content: 15 to 16 degrees Celsius
Sake degree: +4.0
Rice polishing ratio: 70
Acidity: 1.7
Amino acidity: 1.2
🍶I received a bottle of Oonori Shirakiku as a souvenir at a liquor store, out of a desire to know a little more about it. Mushrooms and mayo go well with it.
Japanese>English
こまこめ
Takahashi City, Okayama Sake
Thanks for the 🍶souvenirs and good times.
Thank you 🤍 white - 6
🏵️Chrysanthemum-2
Japanese>English
こまこめ
Nagahama City, Shiga Prefecture
［Memories of the Seven Spears 1]
Japanese>English
こまこめ
Sake from Nagahama City, Shiga Prefecture
🍶It tastes good even when cold.
［Memories of the Seven Spears 2]
Japanese>English
こまこめ
Sake from Nagahama City, Shiga Prefecture
Sake rice 🌾: 100% Watabune produced in Shiga Prefecture 👈.
Rice polishing ratio: 77
Alcohol content: 15
Sake brewed with "Watafune", a fantastic rice that has been cultivated again, and filled with the charms of Shiga and Kohoku area.
Drink well chilled when drinking outside. It also has a delicious flavor when served warm. Warmed up with warm tofu and miso is a good combination that is easy on the stomach and full of flavor.
Series 7-1
［Recreate drinking sake outside.]
［I want to drink heated sake.]
Japanese>English
こまこめ
Sake made in Asahikawa, Hokkaido
Alcohol content: 12%.
Delicious 🍶Schwashy. It's good to drink like this once in a while. Cheese is good.
I'll be back soon 🗻4
Japanese>English
こまこめ
Sake made in Nara City, Nara Prefecture
Rice used: 100% Nara Prefecture Nara dewy rice 👈.
Rice polishing ratio: 70
Alcohol content: 15%.
🍶A pure rice sake that you will be more convinced that it is a sake just by its aroma, etc., and even more convinced when you drink it and even more so when it is heated. The taste is friendly and relaxing. Sip it while grilling dried fish.
［Sake from Nara: 11th brewery]
Japanese>English
こまこめ
Sake from Nara City, Nara Prefecture
The 🍶 warmed sake was gradually delicious.
［Sake from Nara: 11th brewery.]
Japanese>English
こまこめ
Sake from Yoshino-cho, Nara Prefecture
Ingredient rice🌾: 100% contract-grown rice from Nara Prefecture
Alcohol content: 17
5.5
［Memories of Yoshino Brewing Co.]
Japanese>English
こまこめ
Sake from Yoshino Town, Nara Prefecture
I will have it with 🍶Narazuke.
🌸ー4
［Sake from Nara: 10th brewery]
Japanese>English
こまこめ
Sake from Shiogama City, Miyagi Prefecture
Rice used: 100% Miyagi sake brewing rice "Kuranohana
Rice polishing ratio: 55
Alcohol content: 15° to 16° C
Sake degree: +2 to +3
Acidity: 1.4
Yeast: Kyokai 12 yeast 👈.
🍶 and very refreshing.
October's "10" sake has a sake strength of +10, November's "11" sake has the brand name 11shu, and December's "12" sake has the yeast No. 12.
I think about the resurrected Kyokai No. 12, look at the lovely label, and takobutsu. The session goes swiftly.
Kasumi 2
［A little special "12" sake for December.]
Japanese>English
こまこめ
Sake in Nara City, Nara Prefecture
［Memories of Harushika]
［Sake from Nara City, Nara Prefecture [Sake Focus Period: 9th Brewery]
Japanese>English
こまこめ
Sake from Nara City, Nara Prefecture
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Alcohol percentage: 18
Sake degree: +12
Acidity: 2.1
🍶When cold, it seems sharper than the other two. When heated, it is mellow. Enjoyed waiting in anticipation until it was heated to the right temperature. The first two bottles were served cold, and the second one was served warm.
［Harushika Sake Comparison 3/3]
［Nara's Sake Focus Period: 9th Brewery]
Japanese>English
こまこめ
Sake made in Nara City, Nara Prefecture
Rice polishing ratio: 60
Alcohol content: 17%.
🍶Compared to the other two, it is the most stable, the most flavorful, and the most advanced whether chilled or warmed. It is the most stable, tasty, and goes best both chilled and warmed. I've learned again about aging while grilling dried fish.
［Harushika Sake Comparison_2/3]
［Nara's Sake Focus Period: 9th brewery]
Japanese>English
こまこめ
Sake made in Nara City, Nara Prefecture
Rice used: Kotobukinmu (Fukuoka Prefecture) 👈.
Rice polishing ratio: 60
Alcohol percentage: 17
Sake degree: -2
Acidity: 1.7
🍶It has a refreshing aftertaste when served cold, and is very good when served warm.
There are many brands of the same brand in the lineup, but we selected three to compare and found that each has its own character, making the combination a worthwhile comparison.
Compared to the other two, the sweetness is distinctive.
［Harushika Sake Comparison_1/3]
［Nara's Sake Focus Period: 9th Brewery]
［The first three are from the same brewery.]
［Sake comparison_1/3]
Japanese>English