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日本酒を深く知りたいなと 勉強中の20代

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Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
5(41.67%)
Niigata
3(25%)
Fukui
2(16.67%)
Akita
1(8.33%)
Toyama
1(8.33%)

Timeline

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Junmai Ginjyo Ken-Aizan Nigori (cloudy) Rice: 100% Tokushima Kenaiyama Rice polishing ratio: 50 Alcohol content: 15%. Year of production: 07.10 A sake that is cloudy and enjoyable with a high aroma and a sense of rice. Again, we enjoyed the fatty yellowtail with a gorgeous flavor.
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Makiki Gin Uonuma Ipponshime Rice Rice Koji Niigata Prefecture Polishing ratio 53% (flat polished rice) Alcohol 15 Micro bubble washing The ginjo aroma penetrates through. The sweet aroma also removes the power. It adds a touch of flair to the holiday. It is good as a mid-meal drink because of its moderate umami and sharp aftertaste. Chikuzen-ni (chicken stew) that brings out the flavor of the chicken. Melt-in-your-mouth yellowtail toro. The deep taste is well arranged.
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Toyokuni Shuzo (Aizu Sakashita-cho) Junmai Ginjo Toyokuni Hanabi Alcohol content 15 Rice / Rice malt Domestic Rice polishing ratio 55 Production 25.8 A spicy, sharp taste that will not make you tired of drinking. Seems to go well with oil and dark flavored food. Well labeled. It will look good on a dining table surrounded by friends and family during Obon.
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Ao Fukuro-hashidare Junmai Ginjyo Nakakumi-gumi Fukushima "Kohaku" yeast Rice: 100% Yamadanishiki Polishing ratio: 50 Unfiltered unpasteurized sake Alcohol content: 16 After the spiciness that hits the nose, a thick umami flavor arrives with a refreshing aftertaste.
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Special Junmai-shu Suitama Unfiltered Nama Alcohol 16%. Koji rice 55%, Kake rice 59%, 100% Akita The spiciness comes as a big thump on the palate. After a little while, the smooth aroma of rice comes through. A taste that people who are accustomed to drinking sake like and can drink it for a long time without getting tired of it.
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Bon BORN GOLD Unfiltered Junmai Ginjo 100% Hyogo Prefecture Special A District 　50% Yamadanishiki The elegant aroma gives the impression of having been carefully crafted with carefully selected ingredients. The taste is a favorite, with the umami of rice spreading through the palate. The sharpness of the aftertaste seems to balance the taste. To match with the sake is a flounder with kombu-jime, a homemade sauce made from kelp. The cooking skill was not up to par and Braun won overwhelmingly (lol). But the sake goes on and on...
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Mild sweetness and sourness with a hint of lactic acidity. This sourness is like a yogurt sauce and goes well with the texture of the sticky bonito tataki. It washes over the tip of the tongue, leaving behind the flavor of the rice and bonito.
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It is a delicious water with no peculiarities. I have drank it several times so far and my impression is the same. If I were to compare it to a hot spring, it would be a chloride spring: ♨️ I don't know if it works, but I like it. I don't know if it works, but I like it.
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Spring, Unfiltered Namaomaru Sake Freshly pressed and slightly oily, Unfiltered junmai sake It is a light and dry junmai sake, as is typical of Minamiaizu, but it has a full and mellow taste. It has a full and mellow flavor. A casual luxury that is different from wine. 2025.3 Rice polishing ratio 60 15% alcohol by volume
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nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
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flower fence Hanagaki Junmai Ingredients／Rice (domestic), Rice malt (domestic) Polishing ratio：60%, Alcohol content/15%. Nambu Shuzo Brewery Co. A pure rice sake that is smooth and easy to drink. The aroma is filled with the joy of spring. The aroma of this sake is springtime.
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Murakami-city, Niigata Taiyomori Junmai Unfiltered Nama Sake alco.17%. Rice Gohyakumangoku Polishing ratio 60 How to drink: Cold Description It has a fresh aroma unique to new sake, a rough but deep taste typical of junmai sake, and a crisp aftertaste. Sweetness/spiciness: Medium-hardness Lightness/lightness: Slightly light Sake meter degree: +5 Acidity 1.3 Impression The fresh aroma is fresh, and at the same time, the spiciness and lightness of the taste is penetrating. The aftertaste is a bit bitter, but once you get used to it, you can taste the umami of junmai sake. The acidity remained.
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Shin Toyokuni Alcohol content 17%. Rice polishing ratio 65 Rice used: Shin Toyokuni 78%, Yumenokou 21 Sake brewed with the sake rice we have heard about. The characteristic dryness and sharpness of Toyokuni. The full aroma is superb. Is this Shin Toyokuni? Suki Match it with shime saba (mackerel) you handled yourself.
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