Kohei Shinfuku
Rice polishing ratio 60%.
Alcohol 15 degrees
100% Iwafune-grown Koshitanrei
Dry taste
refreshing
Cemedine
I like it
Japanese>English
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Kohei Shinfuku
Rice polishing ratio 60%.
16% alcohol
100% Ginkaze rice from Hokkaido is used.
Dry taste
Clear and refreshing
It does not interfere with food and is easy to drink.
Especially good with fish.
Japanese>English
Kohei Shinfuku
16% alcohol
Rice polishing ratio 60%.
Smooth and light on the palate, slightly melon.
Spicy aftertaste Slightly Cemedine
Japanese>English
Kohei Shinfuku
I bought it with a reservation at Keio Department Store.
Rice polishing ratio 60%.
The alcohol content is 15 degrees.
When I opened the lid, I heard the sound of "pop".
It is very refreshing on the palate.
The aftertaste is gorgeous.
Cemedine
Fresh
When will the next Risshun morning squeeze on February 3rd be?
Japanese>English
Kohei Shinfuku
Alcohol content 16 degrees
Rice polishing ratio 59%.
100% Hitogochi produced in Ueda City, Nagano Prefecture.
The fresh taste and sharpness that only new sake can provide.
It is nigori but refreshing.
There is a sense of rice.
Japanese>English
Kohei Shinfuku
Alcohol 17 degrees
Rice polishing ratio 60%.
Asahi rice produced in Akasaka, Akaiwa City is used.
Yellow color
Dry
Mellow
Deep
Full-bodied
Japanese>English
Kohei Shinfuku
Rice polishing ratio 65%.
Alcohol content 17 degrees
Gorgeous
Cemedine
Tingling
It is nigori (cloudy) but rather refreshing and goes well with food.
Japanese>English
Kohei Shinfuku
Okunokami Kikki
In the time when joy, anger, sorrow and pleasure overlap
I gently lean on the feelings of the moment
And to be a cup of power to change the future
Brewing No.19
No adjustment
50% Omachi from Okayama Prefecture
Polishing ratio Koji rice 50%, Kake rice 50%.
Alcohol 16 degrees
Sake degree +1.0
Acidity 1.3
Smooth on the palate
The aftertaste spreads.
Slightly sweet
A little like apricot kernel
Japanese>English
Kohei Shinfuku
Rice: 100% Yamada Nishiki from Nishiwaki City, Hyogo Prefecture
Rice polishing ratio 40%.
Alcohol content 16 to 17 degrees
Lightly muddled
Fruity
Slightly dry aftertaste that goes well with food
Mellow
A sake to savor slowly
Japanese>English
Kohei Shinfuku
Alcohol 17 degrees less than 18 degrees
100% Gohyakumangoku
Polishing ratio 60%.
Dry taste
Clear
Smooth on the palate
Firm aftertaste
Japanese>English
Kohei Shinfuku
Polishing ratio 55%.
Alcohol 16 degrees
100% Hatan Nishiki from Hiroshima Prefecture.
Slightly sweet on the palate, but with a firm, slightly dry finish.
Goes well with fish
Japanese>English
Kohei Shinfuku
Alcohol 15 degrees
Rice polishing ratio 60%.
100% Hanabuki Snow from Aomori Prefecture
Smooth on the palate
Gorgeous aftertaste
Spreads in the mouth
Slightly apple
Japanese>English
Kohei Shinfuku
Rice polishing ratio 55
Sake content 1.3
16% alcohol
Sweet taste
refreshing
Gorgeous
Easy to drink
Stylish
Japanese>English
Kohei Shinfuku
Rice: 100% Yamada Nishiki, Domaine Sakura
Rice polishing ratio: Koji rice 50%, Kake rice 60%.
Alcohol 13 degrees
Muscat
Soft on the palate
Dry but fruity
Japanese>English
Kohei Shinfuku
dry taste (e.g. sake, wine)
firm
Polishing ratio 55
Alcohol 15 degrees
Japanese>English
Kohei Shinfuku
Rice polishing ratio 80%.
Alcohol 15 degrees
Dry and refreshing
Taste of rice
Japanese>English
Kohei Shinfuku
Alcohol 18% or more but less than 19%.
Rice polishing ratioKoji rice 50%, Kake rice 60%.
Dry taste
Firm
Bitterness
Slightly Cemedic
Japanese>English
Kohei Shinfuku
Dry
Cemedine
Sourness
Firm aftertaste
Japanese>English
Kohei Shinfuku
Rice polishing ratio 50%.
Gorgeous on the palate
Cemedine
Dry with a firm aftertaste
Japanese>English
Kohei Shinfuku
In-house preserved yeast
Gorgeous and fragrant
fruity
clearly
Japanese>English