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This year, we have once again focused on the balance of light acidity and flavor, and have created a refreshing taste that you will want to drink even on days beyond the summer days.
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Raw material rice Yamadanishiki (Non-standard rice)
Rice polishing ratio 85
Alcohol content 13%.
Sake degree -14
Acidity 2.3
Amino acidity
Yeast No. 28 (high malic acid producing multi-acid yeast)
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Made with white malted rice, it has a citric acidic, refreshing and clean taste. The fine bubbles make it even more refreshing!
Indian curry tabe.
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This sake was created by letting the Beatles' famous song "Michelle" play. With 9% alcohol by volume, it has a light, refreshing and fruity taste, just like wine.
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JA Taisetsu is located in Higashitakasu and Takasu-cho, Asahikawa City, and has long been known as one of the best rice-growing areas in Hokkaido, thanks to the water flowing from the Ishikari River, which originates in the Daisetsuzan Mountain Range, and the fertile land. It is named "Hakaiku" with a wish that things will go smoothly by drinking locally brewed sake made from "Kitashizuku," rice suitable for sake brewing, which is grown "taisetsu" in this land.
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The "Masanochi" series, which has won a gold medal at the "SAKE COMPETITION," a sake competition held exclusively for commercially available sake, is made from different rice varieties! This time it is the "Okayama Omachi" version, which is released only once a year.
This time it is the "Okayama Omachi" version, which is released only once a year. It has a slightly dry taste with an acidity reminiscent of melon and grapes. A smooth and mellow "Omachi" expressed in Toji Uchiyama's style. It is a rare version that is sold only at a limited number of distributors due to the limited production.
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The first "Yamada" from the Ashibetsu "Kato" farm was brewed by the "Kobayashi" Sake Brewery.
Because it is a new sake, it first has a bitter taste and a crisp texture on the tongue, followed by a thick flavor that spreads in the mouth and finishes with a moderate sweetness.
It has a sharp but rich and clear flavor.
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The last of July ends with a dry sake
My favorite Chiyomusubi Konaki Junmai, this time a dry Yamadanishiki. I guess it is the opposite of Kawanakajima Genmai.
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When opened, it is fresh and piquant, slightly effervescent, with a moderate bouquet.
Tokujun Yamada is a clean and refreshing version of Genshu Mai. It is best served at room temperature in a glass of wine.
The balance of sweetness, umami, and acidity is excellent. It finishes with a slight bitterness characteristic of Genmai, and has a clear aftertaste.
As the day goes by, the impression is that the rich umami gradually increases. The gradation of flavors can be enjoyed and is recommended for women.
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Happy Taro Brewery is the only one of the Craft Sake Breweries that specializes in doburoku. It is also active as a miso and koji maker, and its unique koji making process, a hybrid of sake and koji, is a draw.
Shiga Prefecture, where the Happy Taro Brewery is located, is a region with a unique fermentation culture centered around Lake Biwa. Focusing on the fermentation of narezushi, a representative of Shiga's fermentation culture, we took on the challenge of making doburoku, a doburoku that utilizes lactic acid bacteria derived from narezushi.
The first step is to make a lactobacillus-derived sake. After the lactobacillus is first infused, yeast No. 601 and No. 701 are added, just as in the case of a sake mother.
The strong koji molding process in the Happy Taro Brewery style brings out the flavor of "Omachi" rice from Nemoto Organic Farm in Minamisoma, while IDAHO7, SIMCOE, and CHINOOK are blended and dry-hopped.
The fermentation of microorganisms brings out a nostalgic and seductive aroma, with flavors of peach and apricot. The taste is finished with a unique, bouncy acidity produced by lactic acid bacteria and the umami of rice. It also features the smooth mouthfeel of doburoku and a slight bubbly sensation derived from fermentation.
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Strawberry Label is a combination of Iwate Gin-Otoko and
Iwate yeast Giovanni,
The label is brewed with a combination of Iwate Gin-Otome and Iwate yeast Giovanni. It is a sake that spreads the joy of a gentle and relaxing intoxication.
The light, sweet aroma spreads gently,
The sake has a light sweet aroma that spreads gently, a strong umami of rice, a refreshing acidity, and a sharp, clean taste,
The taste is clean and crisp.
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Tazake Junmai Ginjo Kojo-no-Nishiki
Kojo-no-no-nishiki" comes from the rice used for this sake, Kojo-no-no-nishiki.
Kojo-no-no-nishiki was developed by Aomori Prefecture in 1968 by crossing the sake rice "Gohyakumangoku" with the Aomori rice "Aosei-50".
It is delicious even though it has been left to mature for a year.
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Laughing Four Seasons for Everyday Enjoyment
price and taste
Aiming for both price and taste
We started this series as a standard sake
Contemporary Series
Sensation
The white label is
slightly sweet with soft acidity.
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Sake Name: Sancho Yamadanishiki 720ml
Producer: Hananoka Shuzo
Specific name: Junmai Ginjo
Rice variety: Yamadanishiki produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol percentage: 13
Yeast used: Kumamoto #9 yeast
Sake meter degree: Undisclosed
Acidity: Not disclosed
Amino Acidity : Not disclosed
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 55
Brewing year : 2023
Product CD:5189
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Sweet melon-like aroma and juicy fruity flavor.
It has a refreshing sharpness unique to Gohyakumangoku.
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Ashiri" is an Ainu word meaning "new. The mild lychee-like aroma is pleasant, and a refreshing acidity reminiscent of citrus fruits runs through the mouth. The lingering slight bitterness is well balanced, making it a summer sake that is light and easy to drink.
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Shirana Sparling 12
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Junmai Ginjo made from "Sake Komachi" produced in Akita Prefecture. It has an elegant aroma, peachy sweetness and flavor, and a very cohesive, rich, sweet taste.
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I could drink Katsuma for the first time!
A bottle is 2,970 yen.
Light and dry. I could see why it is so popular!
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ジェイ&ノビィ
Good morning, Mr. Mheen 😃.
Congratulations on your first victory piece ㊗️ 🎉!
It's very popular and cosy 😊 perfect for sashimi and other dishes 😋.
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It has bubbles and is truly rice juice. 1540 yen for this quality! Machida Sake Brewery is a good company.
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