ぱんだらす
This is a sake that will be exhibited at the New Sake Competition in Japan.
This is a one year aged version.
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ぱんだらす
This sake was selected for the New Sake Competition.
This is freshly pressed sake.
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ぱんだらす
Pin angle. It's spring.
It's sake from the Kimura Sake Brewery, known for its noisy Twitter feed.
When you put the glass close to your face, the sweet aroma spreads into your nostrils. The balance of sweetness, bitterness, and tingling sensation as a sake is well balanced and pleasantly intoxicating.
Ingredients: 25% Gin-no-sei, 75% Gin-san
Alcohol content: 17%.
Rice polishing ratio: 55
Sake degree: -0.5
Acidity: 1.5
Yeast: Church 1801
Price: 1730 yen/720ml
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ぱんだらす
This is a once-fired version of the one we drank last time.
Since it has been aged for 2 years, it has a mellow and delicious taste. Personally, I like the "Ori" version better.
Ingredients: Fukunokou from Aizu
Alcohol content: 16%.
Rice polishing ratio: 55
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ぱんだらす
This sake is from Aizu Misato-cho, my second hometown.
This is a slightly cloudy orikagami sake.
There is a good amount of ori (ori) in the sake, so we mixed it before drinking.
It tastes sweet and has a moderate acidity and bitterness afterward, making it very tasty.
I don't often drink sweet-umami type sake with orikara, but this one made me want to try a variety of them. It was a bottle that changed my impression.
Ingredients: Fukunokou from Aizu
Alcohol content: 16%.
Rice polishing ratio: 55
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ぱんだらす
Since it is a bit strong at 18% alcohol, I made a sake highball by mixing it with carbonated water.
The sweetness of the rice is well expressed, so when mixed with carbonated water, it becomes an infinitely drinkable taste.
It was delicious.
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ぱんだらす
It's still the best. Drunken Emon is the best.
Iwate Prefecture residents must drink it.
Aroma, sweetness, umami, acidity. The balance is perfect.
It goes well with everything, including meat, fish, and vegetables.
It is not flashy, but it is solid.
Ingredients: Ginga from Iwate Prefecture
Alcohol content: 16 to 17 degrees Celsius
Rice polishing ratio: 50
Sake degree: +6
Amino acidity: 0.6
Acidity: 1.9
Yeast: Association No. 7
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ぱんだらす
This is the most popular birthplace in the world today.
I drank it for the first time.
It is a very deep sake.
They are very particular about the sake they make.
The aroma was mild, but when you put it in your mouth, the aroma spread as if it were bubbling in your mouth.
The aroma quickly faded away as soon as it passed down the throat.
I am grateful for this new encounter.
Ingredients: Yamadanishiki (produced in the Kikuchi River basin in Kumamoto Prefecture)
Alcohol content: 13%.
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ぱんだらす
Tight. Kooo~. I am soaked in the astringency of the taste.
I drink it by myself and immerse myself in the astringency.
That's how you get drunk.
There are days like this.
Ingredients: Omachi produced in Okayama Prefecture
Alcohol content: 17%.
Sake degree: +11
Amino acidity: 1.1
Acidity: 1.2
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ぱんだらす
This satsuro man has been aged in the brewery for two years.
We previously had a junmai ginjo sake, and compared to that, it was softer on the palate and had a gorgeous yet gentle impression.
It was softer and more gorgeous on the palate, yet still mild. Personally, I prefer this one.
Rice: Koji/Kake: Gohyakumangoku, Yondan rice: Himenomochi
Rice polishing ratio: 45
Yeast: Fukushima Utsukushima Yeast
Alcohol content: 15
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ぱんだらす
My name is Hanamura. I couldn't read it when I first saw it.
I thought it would be a sweet sake, but it has a sharp flavor with a firm mouthfeel. It is easy to drink without getting tired of it. It is very delicious.
Ingredients: Omachi
Alcohol content: 15%.
Polishing ratio: 50%.
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ぱんだらす
I went to Kamaishi for a visit and bought a bottle of Hamachidori.
It has a refreshing taste like a coastal sake, and is perfect for fish.
It is delicious. It's delicious.
Ingredients: Ginga from Iwate Prefecture
Alcohol content: 17%.
Rice polishing ratio: 60
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ぱんだらす
This sake is made with Iwate's top quality sake rice "Yunokou" for the now popular Akabu.
The NEWBORN series has started again this year.
The fruity and gorgeous mouthfeel is typical of Akabu, and the tingling sensation of the raw sake is great. The rich aroma and mellow taste are the best.
It is a bottle that we hope you will enjoy!
Ingredients: Yuzunokou from Iwate Prefecture
Alcohol content: 15%.
Polishing ratio: 50%.
Yeast: Iwate yeast
Price: 5060 yen/1800ml
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ぱんだらす
This sake is from Minamiaizu, Fukushima Prefecture. The rice, water, brewer, yeast, and industry all seem to be made locally.
It has a clean taste and the freshness of the unpasteurized sake makes it easy to drink.
The label is flashy, but the taste is simple and deep.
Alcohol level: 15
Rice polishing ratio: 55
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nabe
Hello.
Thank you very much for your compliments on the sake from my hometown, Minamiaizu Town!
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ぱんだらす
Mr. NABE
Hello.
My mother's family lives in Aizu Hongo, so I plan to drink a lot of Aizu sake from now on!
Thanks for your comment!
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nabe
Hongo is famous for its pottery and I have been there several times. Please continue to take care of Aizu.
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ぱんだらす
nabe.
By all means. I look forward to working with you as well.
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ぱんだらす
It is Tobiroki. The label is austere and cool.
The taste is like a special pure rice, with the umami of rice coming through with gusto. This is the sake of Fukushima and Aizu.
Good rice and good water. It is a special sake produced in Aizu, where the climate varies greatly in temperature.
Although the alcohol content is 17%, you do not feel much alcohol, and it is very delicious with rich aroma and flavor.
Alcohol content: 17%.
Rice polishing ratio: 55
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ぱんだらす
This sake is a collaboration of Yamawa and Hakurakusei from Miyagi Prefecture. I reserved it at Fujisaki and bought it. I wasn't sure whether to write "Yamawa Shuzo" or "Shinzawa Brewery" on the back, but I wrote "Yamawa" because it was Yamawa on the back.
The taste is as refreshing as water, and it is a perfect sake for a meal. It goes down the palate quickly and is very tasty with a sharp taste when it goes down the throat.
This is the third Akita Ginjo.
It has an aroma that reminds one of green apples and a crisp and clean taste.
The alcohol content is a little high at 16.8%, but it is not difficult to drink at all and goes down easily.
The three bottles of Akita Ginjo I bought were all quite high quality. I will try to buy another bottle this year if it is available.
This is the second bottle of Akita Ginjo. It has a pleasant sweet aroma with a hint of pineapple, and the taste is very good with just the right amount of umami and sweetness. Oku Shimizu is very good.
Alcohol level: 15
Rice polishing ratio: 40
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ぱんだらす
This is the third bottle of Akita Tour Ginjo.
The aroma reminds us of green apples, and the taste is very refreshing and crisp.
The alcohol content is a little high at 16.8%, but it is not hard to drink and is easy to enjoy.
The three bottles of Akita Ginjo I bought were all quite high quality. I will try to buy another bottle this year if it is available.
This is the second bottle of Akita Ginjo. It has a pleasant sweet aroma with a hint of pineapple, and the taste is very good with just the right amount of umami and sweetness. Oku Shimizu is very good.
Ingredients: Akita Ginsan
Alcohol: 16.8
Rice polishing ratio: 55
Sake meter: +4.0
Amino acidity: 1.2
Acidity: 1.8
Yeast: Akita-style flower yeast AK-1
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ぱんだらす
This is the second bottle of Akita Ginjo. It has a pleasant sweet aroma with a hint of pineapple, and the flavor has just the right amount of umami and sweetness. Oku Shimizu is very good.
Ingredients: Menkona from Akita Prefecture
Alcohol content: 16%.
Rice polishing ratio: 60
Sake meter: -5.0
Amino acidity: 1.5
Acidity: 1.6
Yeast: Lavender yeast
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ぱんだらす
This is my first sake. It is from a very particular sake brewery in Nara Prefecture.
It is said that they make the most of the acidity by fast brewing. Google for more details.
The taste is sweet and sour, and the sweet and sourness is delicious.
It is a dangerous sake because it is so easy to drink 😆.
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ぱんだらす
The picture is weird because I threw the bottle away without taking a picture.
I bought 3 bottles of this sake at Akita Juginjo. For more information about Akita Juginjo, please Google it.
This is the first time I drank Amanoto.
It is sweet, fruity, and extremely delicious. I would like to drink it with a glass of wine. This is delicious.
There are many delicious sake from Akita.
Ingredients: Hoshiakari from Iwate Prefecture
Alcohol content: 16%.
Rice polishing ratio: 50%.
Sake degree: -1.0
Amino acidity: 1.0
Acidity: 2.0
Yeast: Akita Konno Shoten No. 12
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