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MK sakeMK sake

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10

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21

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Kid
2(100%)

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The origins of the sake you've drunk are colored on the map.
Niigata
3(30%)
Wakayama
3(30%)
Tochigi
1(10%)
Shiga
1(10%)
Nara
1(10%)

Timeline

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31
MK sake
Rice Rice Koji 100% Akitsuho contract-cultivated rice produced in Nara Prefecture Polishing ratio 50%. Strength: 16%. Kaze no Mori" brand is unfiltered, unpasteurized, unpasteurized sake. The first two digits of the number indicate the rice polishing ratio, and 7 indicates the yeast used. Super-hard water is used. Refreshing and robust aroma Slightly carbonated Seems less sweet and sour than the other series A little bitterness at the end after a few days I would like to try other series
Japanese>English
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23
MK sake
Yamada Nishiki 100% Fine rice amihimo 75% Degree 17 degrees Japanese acidity +13.0 Acidity 1.6 ザ 辛口、Ordinary
Chinese>English
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MK sake
comparing tastes Junmai Sake Rice polishing ratio: 50% Koji rice, 60% Kake rice Strength 15 No.7 yeast is used Mature aroma and acidity among the three Shiboritate Rice polishing ratio: 50% for Koji rice, 55% for Kake rice Strength 15%. Mainly yeast No. 9 The punch of freshly squeezed sake is amazing! The aroma is strong and the taste is guttural. Honkido Junmai Daiginjo The "Hon" in the name indicates a series with a lower alcohol content. This degree is achieved without adding water. Polishing ratio 50% (100% Yamadanishiki is used) 13% alcohol by volume Mainly yeast No. 1801 Aroma and taste are both in the middle
Japanese>English
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MK sake
Junmai Sake Rice Rice Koji 100% Gohyakumangoku Rice polishing ratio 70%. Strength: 15 Cute jacket and logo, and I like the concept. It has sweetness and umami, and is moderately dry. It goes well with onigiri (rice balls). (It's a shame it's no longer being produced.) It's a pity that it is no longer produced.
Japanese>English
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MK sake
Rice Rice Koji Yamadanishiki, Gohyakumangoku, Koshiibuki Rice polishing ratio 60 Sake strength: 15.0 Sake meter degree +3 Light, slightly dry Goes well with dried fish
Japanese>English
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23
MK sake
Rice Rice Koji 100% Aiyama (Hyogo Prefecture) Rice polishing ratio 50%. Strength: 16%. Yeast: Kyokai No. 901 Good balance of sweetness and acidity
Japanese>English
MK sakeMK sake
Dassai純米大吟醸 磨き二割三分純米大吟醸
Asahi ShuzoYamaguchi
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22
MK sake
Rice Rice Koji Yamada Nishiki Rice polishing ratio 23 Degree of alcohol content 16 Otters are delicious after all!
Japanese>English
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MK sake
Junmai Daiginjo 100% Gohyakumangoku (locally produced in Aga-machi) Rice polishing ratio 45 Strength: 15%. Light and dry Clean and refreshing taste
Japanese>English
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25
MK sake
Rice, rice malt Domaine Sakura Yamadanishiki 60 Domaine Sakura Kame-no-o 40 Rice polishing ratio 90 Strength: 14%. Clear and easy to drink The acidity is good. Like a white wine It goes well with many kinds of food.
Japanese>English
MK sake
2nd day Sweetness and flavor increase Tastes better than yesterday
Japanese>English

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