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The last was a Junmai Daiginjo🤍 from Tochigi, Hououmida's bearded Junmai Daiginjo🤍 with a Kameframe from Takahata, Yamagata Prefecture.
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Next, Banshu Issen Junmai Ginjo Hiyoroshi🤎 made with Hyogo Prefecture-produced Yamadanishiki
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Next is Jikin's latest flagship Tokubetsu Junmai 💚
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Next. Junmai Daiginjo-Unfiltered, Once-fired, Unrefined Unmixed Sake from Kangiku in Tokushima 💜.
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Tonight, we had five different kinds of autumn sake at my favorite Den-san. We started with the latest Junmai Ginjo Hiyayogoshi made with Yamadanishiki from Saku: ❤️
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Last, a Junmai Ginjo from Aomori using Akita Sake Komachi from Tasake: ❤️
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Next, Chiyomusubi's Autumn Sake from Tottori 🧡.
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Tonight's three-piece sake tasting set starts with a Junmai Classic by Kamerei from Hiroshima 🧡.
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Last, the very rare invisible pink unicorn 2016🩷 from the new political
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Next up was a junmai sake from Shinmasa, made with raw rice koji and using Akita Sake Komachi 💛.
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Nichinichi第四酒造期 旧米田村産山田錦
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Next, from Kyoto, Nichinichi🤍 made with Yamada Nishiki from the former Yoneda Village.
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Next, a collaboration of Shiraito Shuzo and Senkin 💚
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Again, cosmos labels from Shinsei for the Improved Trusteeship: ❤️
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Tonight, we started with Shinmasa No.6 R-type bag-hanging sake at a hidden izakaya (Japanese-style bar) in Shibuya 🤎.
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Next up was Tanaka Rokugo from Fukuoka, a 13% low-alcohol Junmai sake made with Yamada Nishiki produced in Itoshima.
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Tonight, at a popular yakitori restaurant, I had a chance to try Saku's Junmai Daiginjo Masanochi🩶 made with Yamadanishiki after a long time.
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The last was Takaraiya's Yamadanishiki Daiginjo from Oita💛.
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Tonight, we started with Daigo no Shizuku's Bodai Hashimoto brew from Chiba 💚.
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The last was a dry jungin nama-zume sake from Yamagata by Kudoki-Ue 💛.
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Next is Amabuki's Omachi autumn sake from Saga💜.
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