おみそ汁
Rice polishing ratio 55
Alcohol content 16
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production: December 2021
Sip with Hohonami
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おみそ汁
Rice polishing ratio 60
Alcohol content: 15% (undiluted)
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of manufacture: Feb. 2022
Purchased at Kajiwara Sake Shop in Shimonoseki
After a month's rest, the bottle was opened.
With a light "pop" sound
A white mist rises slightly with a light sound.
It has no color by itself.
but when you put it in your mouth, you can feel the shwashiness.
The fragrance of ginjo, which is not unpleasant
and occupy the mouth.
It leaves a little aftertaste and then goes away.
Japanese>English
おみそ汁
Previous Remainder
No longer raw.
Enough flavor. Maybe a slightly darker entrée would be better.
Japanese>English
おみそ汁
Rice polishing ratio 50%.
Alcohol content 15
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production 2022.03
High cost performance at 200 yen for 180ml
The horror of Junmai Daiginjo, even though it costs 800 yen for a four-part bottle.
A friend of glamping
The ginjo aroma is wonderful, but
The fact that it doesn't fight when paired with smoked bacon.
Daiginjo indeed.
Japanese>English
おみそ汁
Nagabuchi Shoten at Saga Ogi
Polishing ratio: Koji rice 55%, Kake rice 55
Alcohol content 16
Rice/Koji used Domestic/domestic rice
Date of production 2022.02
This year's Iwanokura Shiboritate Unfiltered Nama
Ginjo aroma that rises when you put your mouth close to it
Aroma and richness rise up in the mouth.
It's like Saga's sake!
It disappears so quickly at the end that you can't help but take another sip...
The unique shwashiness and tingling sensation of the sake is also good.
Japanese>English
おみそ汁
Rice polishing ratio 50%.
Alcohol content 14
Rice / Koji Rice (domestic) / Rice Koji (domestic)
Production date: December 2021
Yeast: cel-24
Sake degree -13
Acidity 1.6
Amino Acid 0.9
It is quite thick.
I'm not sure if I'd like to drink this one by itself so that it doesn't get drowned out by other drinks.
I'm a little fed up with this one on its own.
My personal image of Kochi sake is that it is more sharp.
I thought the sake of Kochi in my personal image was more sharp at the start.
But it has a round rise.
Japanese>English
おみそ汁
Rice polishing ratio 70%.
Alcoholic content 6%.
Rice used / Koji used Rice (Yamaguchi Prefecture rice) / Rice Koji (Yamaguchi Prefecture rice)
Date of production 2021.05
This is not good.
It's like a muscat or kiwi fruit wine.
The low alcohol content means that it doesn't feel like sake.
It did not go well with the sashimi, pork cutlets, or kimchi I had prepared.
I had a hard time trying to marry it.
Even processed cheese is too much.
I guess it's better to drink it without anything else.
Japanese>English
おみそ汁
A gift
Sake that I drank secretly in Hiroshima
Okayama Hakuto yeast
Rice polishing ratio: 50% Koji rice, 58% Kake rice
Alcohol content 16.5
Rice type / Malted Rice type Domestic / Domestic
Production date: December 2021
It is suitable for sipping.
It is quite voluminous on the rise.
It is not unpleasant, but the waves are quite strong.
The way it recedes is vivid.
It leaves a slight aftertaste.
Maybe it's because of the preceding image
I think I feel a slight peach in it.
Japanese>English
おみそ汁
Second one.
Rice Polishing Ratio: 60
Alcohol content 15%.
Rice used Domestic rice, Malted rice used Domestic rice
Production date: December 2021
At the end
The last two glasses
It's like the shwacha feeling is back.
I wonder if I should shake it well?
Japanese>English
おみそ汁
Rice polishing ratio 60%.
Alcoholic content 15%.
Rice used Domestic rice, Malted rice used Domestic rice
Production date: December 2021
As expected of Tenbi!
This time, it is a Tokujun undiluted sake.
It has a strong chili flavor.
The flavor rushes into your mouth from the moment you taste it.
By the time the chilli feeling disappears
When the chilliiness disappears, it leaves a lingering aftertaste like the edge of a wave.
It is not sharp, but not unpleasant either.
Japanese>English
おみそ汁
Rice polishing ratio 60%.
Alcoholic content: 15
Rice type / Malted Rice type Domestic / Domestic rice
Production date 03.10
Enjoy with takoyaki (octopus dumplings), skipjack tataki (seared skipjack tuna), and squid butter.
At the first sip, there is a little time lag until it rises.
The first sip has a slight lag until it rises to the top and then rises quickly, leaving a slight aftertaste that fades away.
The highest peak has a strong sake feeling, but it is refreshing in the mouth.
If you don't like the sake taste of the highest peak, it is very refreshing with bonito.
Japanese>English
おみそ汁
When heated, the aroma becomes quite strong.
You'll want a very thick drink.
Japanese>English
おみそ汁
Rice Polishing Ratio Unknown
Alcohol content 12
Rice / Malted Rice Domestic rice / Domestic malted rice 100% Yamada Nishiki
Date of manufacture 2021.05
A bottle that has been carefully stored.
A refreshing sound is heard when the bottle is opened.
It is full-bodied with a refreshing aftertaste.
I've always liked the trendy ones.
Japanese>English
おみそ汁
Rice polishing ratio 60%.
Alcoholic content: 15
Rice / Malted Rice used Domestic / Domestic rice
Date of production 2021
Japanese>English
おみそ汁
Rice Polishing Ratio 55
Alcohol content 16
Rice/koji used Domestic
Production Date 2021.11
Japanese>English
おみそ汁
Rice Polishing Ratio 70
Alcohol content 13
Rice/koji used Domestic rice/koji used
Date of manufacture 2021.11
Hiroshima is at GOTENPO along Peace Boulevard.
This is certainly a white wine.
Other people have written about it.
Japanese>English
Miki
Mr. Miso soup! Good evening!
I was wondering about the seafood. Does it seem to go well with seafood?
Japanese>English
おみそ汁
Miki-san
Thank you for your comment!
It's like a Chablis.
I think it goes well with seafood.
I think it goes well with all kinds of sake.
However, it loses with strong flavored food.
Japanese>English
Miki
Thank you, Omisoshiru*.
When I find it, I'll try it with white meat and shrimp*.
I'll keep it for reference*.
Japanese>English
おみそ汁
Rice Polishing Ratio
Alcohol content
Rice type / Malted Rice type Kure Mikime Hatan Nishiki
Production Date
Hiroshima is located at GOTENPO along Peace Boulevard.
The aroma spreads from the beginning.
The mouth is taken at once.
The aftertaste is not bad, but
but the aftertaste lingers a little.
At first I thought it was a very assertive sake, but
But with pickled burdock or fig butter
But with pickled burdock root and fig butter, the initial impression disappears.
It's a little shy.
If the sauce is strong, it might go well with it.
But it didn't go well with pickled shiba.
Japanese>English
おみそ汁
Rice polishing ratio 60%.
Alcoholic content: 15
Rice type / Malted Rice type Domestic / Domestic rice
Year of manufacture 2021.06
Purchased at Ankuru Fujiya. Less than 2000 yen.
It has a rich aroma and a soft feeling.
It is mellow.
You can taste it rather than the sharpness.
It doesn't go well with white soup nabe, chicken sashimi, and raw bonito, in that order. It fights with the smell of blood.
I think it goes better with simple food.
P.S. I tried it with oden on the second day.
The aroma increased, but the richness became a little milder.
It became easy to drink on the rocks.
Japanese>English
おみそ汁
Rice Polishing Ratio Unknown
Alcohol content 13
Rice used: Kame no o
Date of production 2021.04
Japanese>English
おみそ汁
Rice Polishing Ratio 55
Alcohol content 16
Rice used: Domestic rice
Date of manufacture unknown
Japanese>English
おみそ汁
Rice polishing ratio: 58% for koji rice, 65% for kake rice
Alcohol content 15%.
Rice used: Tokushima Prefecture rice
Production Date 21.08.17
Purchased at Ankuru Fujiya. Less than 900 yen.
I opened it immediately.
It smells like a shochu liqueur in the mouth.
It is not hard to drink, but it is not easy to drink.
This time, we have a chicken sashimi, a cheetara and a hamburger steak.
If it has this kind of power, it is enough!
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