Joshua
Aromatic ginjo sake. Slightly tangy. Serve with assorted sashimi and rock oysters. Made with 100% Aizan, 55% polished rice, 15% alcohol by volume.
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Joshua
It is also cleaner, but more acidic.
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Joshua
Sanshiri-nama-zake, a refreshing sake.
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Joshua
Closing is a cloudy sake. It has fresh gasiness, sweetness and acidity. Alcohol content 16.4°, 100% Haenuki.
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Joshua
It is said to be a sake for spring. Light in mouthfeel, with a good balance of sweetness and acidity. The etiquette is cute (this is Linda Yamamoto, right?). The alcohol content is 14 degrees Celsius.
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Joshua
Sake with a good balance of acidity and umami. Alcohol 15%, rice polishing ratio 60%.
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Joshua
Fruity and sharp. It is easy to drink. Alcohol content 15%, rice polishing ratio 60%.
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Joshua
This sake has a strong acidity. It is a sake with a firm acidity, which makes it a perfect accompaniment to firefly squid hot pot. Alcohol 16%, Polishing ratio 60%, 100% Hiraizumi Hitomebore.
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Joshua
This is also a clean and clear drink. Yuzuki wasabi wasabi wagoe with raw octopus. Alcohol 15%, Rice polishing ratio 70%. Made with Kami no Ho rice produced in Mie Prefecture.
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Joshua
Not a ginjo-shu, but melon aroma. It is refreshing and easy to drink. Serve with firefly squid liver salt. The alcohol content is 16%, and the rice polishing ratio is 60% for koji rice and 65% for kake rice. Hachitan-Nishiki is used.
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Joshua
This is the third drink at Fujimiya, but I forgot to take a picture. It is made from Wakamizu, a sake rice produced in Aichi Prefecture. Polishing ratio 70%, alcohol content 16%.
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Joshua
Paired with fried cartilage at Fujimiya. A fresh, not-too-sweet cloudy sake. Made with Kurodasho Yamadanishiki, 16% alc.
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Joshua
At Fujimiya, a famous Nagoya Cochin restaurant in Sakae. I never knew chicken liver sashimi could be so good...I recommend it to go with it. A good balance of flavor and freshness. Made with Tamakae. Polishing ratio 50%, alcohol content 16%.
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Joshua
At Nessun Dorma.
Made with 23% Yamadanishiki, 77% Yume-Ichikyo, 50% polished rice, 15% alcohol by volume.
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Joshua
At Nessun Dorma.
100% Yume-Ichiken, 65% polished rice, 17% alcohol by volume.
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Joshua
At Nessun Dolma.
100% Yame Gin-no-sato plant, 55% polished rice, 16% alcohol by volume
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Joshua
Here is the eighth bottle to close the Ponshu club meeting. Kurogyu, which we drank at New Year's, is very heavy. It has a lot of volume. The umami flavor wraps around the tongue. The alcohol content is 18 to 19 degrees, and the rice polishing ratio is 50% for koji rice and 60% for kake rice.
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Joshua
The 7th Ponshu club meeting. It came in heavy. It is super dry and full of flavor. Alcohol content 19%, Polishing ratio 60
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Joshua
The 6th bottle of Ponshu club. The second bottle is dry but has umami flavor. This one has more acidity. Enjoyed with potato salad with boiled egg. Alcohol 15%, Polishing ratio 50%.
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Joshua
This is the fifth bottle of Ponshu club. Recommended as a dry but tasty sake. This is delicious. The balance between the sharpness and the umami of the rice is great. Best with Kampachi no Namero. Made from 100% Sakonishiki produced in Shimane Prefecture. Alcohol content 16%, Rice polishing ratio 55%.
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