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Don't stop drinking Noto sake!
It's a tag team of the king of the night and my sake!
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ぱんだらす
Don't stop drinking Noto!
We support you from the shadows!
Japanese>English
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It is a light nigori, but it is a hard sake.
The image of nigorizake is that it is often sweet, but this sake is not so sweet and has a crisp and clear taste.
Alcohol content: 15%.
Rice polishing ratio: 73
Japanese>English
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I love it.
It's so gorgeous and easy to enjoy.
Fukushima has a lot of good sake, and the level of quality is high.
Ingredients: Fukunohana from Aizu, Fukushima Prefecture
Alcohol level: 15
Rice polishing ratio: 60
Japanese>English
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This is "Asahitaka", a limited edition Yamagata sake from Takagi Shuzo, well known for its "Jyushiyo" brand.
It is almost impossible to buy Jyushiyo, but if you are lucky, you can buy Asahitaka at a supermarket in Yamagata.
My parents bought this for me at a supermarket in Yamagata.
I can't compare the taste with Jyushiyo because I have never had it before, but it is delicious.
It is a brewed sake, but the sweetness and umami are exquisite.
It is hard to believe that this sake is priced in the 2,000 yen range.
Alcohol content: 15%.
Rice polishing ratio: 55
Japanese>English
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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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This sake was selected for the New Sake Competition.
This is freshly pressed sake.
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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
Japanese>English
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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
Japanese>English
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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
Japanese>English
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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.
Japanese>English
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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
Japanese>English
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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%.
Japanese>English
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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
Japanese>English
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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
Japanese>English
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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%.
Japanese>English
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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
Japanese>English