R-chu☆
Sake meter degree -6.0
Acidity
Amino acidity
Polishing ratio 50%.
Rice used: Gohyakumangoku, Niigata rice
Yeast: Niigata G9 yeast
Filling - Mouth
Mellow yet powerful, with good acidity.
Good balance of aroma and umami 🍶.
Japanese>English
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R-chu☆
Sake degree +8
Acidity 1.45
Amino acidity
Polishing ratio 50%.
Rice used: Yuki Megami
Yeast: Association No. 701
Filling - Mouth
The aroma is nice....it is ferociously sharp and dry shortly after you think it is....on the second day, it becomes a little milder and just right. Sashimi went well with it. 🐟️
It's too hot this time of year, so beer is the main drink.
Japanese>English
R-chu☆
Sake meter degree +4
Acidity 1.5
Amino acidity
Polishing: 65
Rice used
Yeast
Filling - Mouth - Sauce
I usually drink only junmai (pure rice), but this was recommended to me by an event staff member.
It has a nice aroma and sweetness despite being a honjozo, and the cost is great. It changed my image of honjozo a bit.
Very good as a food sake.
Japanese>English
R-chu☆
☆☆☆☆
Sake Degree -1
Acidity 1.4
Amino acidity 1.3
Polishing 60%.
Rice used: Koshi Ibuki
Yeast
Filling - Mouth
Buy it from Cland 🍶.
The aroma and taste are pleasant and easy to drink.
Not my favorite as a standalone, but it was great as a food wine 🐟.
No it's good with fish 😋.
Japanese>English
R-chu☆
Sake meter degree +3
Acidity 1.6
Amino acidity
Polishing ratio 50%.
Rice used: Yamadanishiki Kura-no-Hana
Yeast: Miyagi yeast
Bottling temperature: 1 degree Celsius
Smooth taste with well-balanced acidity and umami. The aroma is a bit subdued, but maybe that's because it was chilled too much.
It went down well with fish 🍶.
Japanese>English
R-chu☆
☆☆☆☆
Sake Degree
Acidity
Amino acidity
Polishing 60
Rice used: Akitsuho
Yeast CEL24
Filling - Mouth
A very dangerous sake with a refreshing sweetness and easy drinking 🍶 lol
Overall, it reminds me of white wine and I paired it with cheese 🧀.
Japanese>English
R-chu☆
☆☆☆☆
Sake Degree
Acidity
Amino acidity
Amino Acidity - Amino Acidity - Purity
Rice used: Sake Musashi
Yeast - Sake yeast
Yeast - Stack mouth -
The aroma was gorgeous and the taste was rich and robust.
It was an orthodox sake, typical of Junmai Daiginjo-style sake.
This can be enjoyed by itself 😋.
Japanese>English
R-chu☆
Sake Degree
Acidity
Amino Acidity
Polishing: 65
Rice used (Koji rice): Koshinoshizuku (Kake rice): Koshinoshizuku
Yeast - Sake yeast
Closing mouth -
The mouthfeel is soft and crisp with a dry taste. On its own, it is out of my taste, but very good to pair with a meal 🐟.
Japanese>English
R-chu☆
Sake meter degree +3
Acidity
Amino acidity
Polishing ratio 55
Rice used: Miyamanishiki
Yeast
Filling - Mouth
A famous sake from Kaga!
Strong and sharp, with a strong sweetness and umami from the rice.
It is a little difficult to match it with snacks.
Japanese>English
R-chu☆
Sake Degree ±0.0
Acidity 1.4
Amino acidity
Polishing 60
Rice used Hitogokochi from Ina Valley
Yeast: Kyokai 1801 yeast
Filling port
Not much online...?
It has a rich aroma and sweet taste 🍶 It has a strong assertiveness, which is just right for me.
And the price is reasonable (lol). 1500 yen range is a bit surprising (o.o.)
Japanese>English
R-chu☆
Sake meter degree +3
Acidity 1.7
Amino acidity
Polishing ratio 55
Rice used: Miyamanishiki
Yeast: Kumamoto yeast
Filling: One time fire-quenching
It is crisp and has a good balance of umami and acidity 🍶.
I tend to be a bit cloudy, but I hope it will make you feel a little calmer.
Japanese>English
R-chu☆
Sake degree +1.5
Acidity 1.5
Amino acidity
Polishing ratio 55
Rice used: Gohyakumangoku (Fukui), Yamadanishiki (Fukui)
Yeast
Filling -
Junmai Ginjo but the aroma is subdued and unassertive...? The mouthfeel is soft, but still has no aftertaste that melts away quickly like snow.
Personally, I think it is a bit lacking.
Very easy to pair with meals 😋.
Japanese>English
R-chu☆
☆☆☆
Sake degree +3.5
Acidity 1.2
Amino acidity
Polishing ratio 49
Rice used: Shirakaba-Nishiki
Yeast
Filling -
It has a soft, shwashy mouthfeel and is certainly refreshingly dry but with a nice aroma, making it easy to drink and pair with meals 🍶.
Japanese>English
R-chu☆
☆☆☆
Sake Degree +3
Acidity 1.7
Amino acidity
Polishing ratio 55
Rice used: Gohyakumangoku
Yeast
Filling - Mouth
Fruity mouthfeel but crisp and delicious aftertaste
Japanese>English
R-chu☆
Sake meter degree +2
Acidity 1.5
Amino acidity
Polishing ratio 55
Rice used: Yamadanishiki, Gohyakumangoku
Yeast
Filling - Mouth
Hakuryu from Fukui.
Nice aroma and rice flavor, but it was crisp and went well with a meal 🍶The sake and mackerel are both delicious.
I found a crafan for disaster relief.
I'm a greedy person who often looks at the returned goods while supporting the disaster relief efforts.
https://www.makuake.com/project/noto_sake1/
https://sake-kurafan.com/products/notosakeshops_support
Japanese>English
R-chu☆
☆☆☆☆
Sake Degree +4
Acidity 1.4
Amino acidity 1.2
Polishing ratio 50%.
Rice used: Yamadanishiki
Yeast
Filling -
It has a sharp and delicious flavor.
I drank too much, partly because of the delicious yellowtail and salmon 😋.
We will consume Hokuriku products when we see them, along with a small donation!
Japanese>English
R-chu☆
Sake Degree
Acidity
Amino Acidity
Polishing ratio 39
Rice used: Yamadanishiki
Yeast
Filling mouth: Hiyase
Purchased by chance at Furusato.
It has a gorgeous aroma, sweetness and umami, and a good balance 😋.
Japanese>English
R-chu☆
Stars
Sake Degree ±0
Acidity 1.7
Amino acidity
Polishing ratio 50%.
Rice used: Omachi
Yeast
Filling -
Slightly carbonated, aromatic, fruity and juicy.
After leaving it overnight, it gave the impression of being sweeter, and my partner, who is not a fan of sake, seemed to like it.
I've been away from alcohol for a while for various reasons, but I hope we can drink again this year like before 🍶.
Japanese>English
R-chu☆
Sake Degree ±0
Acidity 1.8
Amino acidity
Polishing 55
Rice used: Ginbukiyuki
Yeast
Filling opening: fire-brewing
Soft umami and sweetness 🍶.
It's like a standard junmai ginjo. I'm going back to the basics and exploring sake with a fresh mind again 😋.
Japanese>English
R-chu☆
Sake degree +12
Acidity
Amino acidity
Polishing 60
Rice used: Matsuyama Mitsui
Yeast
Filling - Mouth
Powerful pungency at the beginning of drinking is contrasted with the refreshing umami afterward 🍶.
It's hard to tell if it's rich or easy to drink.
I was surprised when I looked at the label (@_@;)
Sake degree +12, 19% (p.p.)
Be careful not to drink too much 😓.
Japanese>English