mika_0728
I bought this when I went to Arima Onsen for a joint birthday party with friends!
It was delicious and tasty!
Japanese>English
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mika_0728
My brother bought it for me as a souvenir from his trip to Kinosaki Onsen.
It was easy to drink and delicious.
Japanese>English
mika_0728
I bought it on a trip to Okayama, when the brother of a liquor store in Kurashiki recommended it to me and said it was his first choice.
It seems to be fruity and refreshing.
It is a junmai ginjo made from Omachi rice from Okayama Prefecture, polished to 50%. It is a refreshing fruity sake. It is an unfiltered, unfiltered, unadulterated sake made by the labor-intensive process of nama-moto (sake brewing).
It seems that this sake was made by learning from Shinmasa Sake Brewery, which is famous for its No. 6 yeast, suitable for the Nama-moto system. (Quote from the website)
Japanese>English
mika_0728
Limited edition sake from Awaji Island Sennenichi Sake Brewery
Alcohol content 18%.
Ingredients Rice (domestic), Rice malt (domestic)
Polishing ratio 60
Nama-zake brewed with 100% rice grown in Tatebe-cho
Japanese>English
mika_0728
A bottle given to me by my uncle in Hiroshima!
My aunt is from Hiroshima and sent me a bottle that she recommended.
Rice used: Yamadanishiki
Polishing ratio 50%.
Ingredients: Rice, Rice Koji
Alcohol 17%.
Yeast: additive-free
This is a mellow Junmai Daiginjo-shu made from 100% Yamadanishiki. It is brewed using the traditional method of nama-moto-zukuri.
It is a slightly dry sake with a wonderful balance between the complex and heavy flavor of the nama-moto and the refreshing acidity of apricots and loquats, and you can feel the charm of the rice.
Room temperature. It is best served at room temperature, or lukewarm warmed to maximize its appeal.
Quote from the website
Japanese>English
mika_0728
A liquor store friend of mine got it for me and I kept it to open at New Year's!
Fruity and easy to drink!
Delicious, that's the word!
Rice used: Aizan from Hyogo Prefecture
Rice polishing ratio :50%.
Sake meter degree: ±0
Acidity: 1.6
Alcohol content: 16
Place of Origin:Mie Prefecture, KIYAMASA SAKE Brewery
KIYAMASA SAKE Brewery brews sake with a pure and strong feeling of "not being stuck in the past, not being stuck in the future, but just living life to the fullest in the present".
It is brewed with a pure and strong feeling of "not being stuck in the past, not being stuck in the future, but just living life to the fullest in the present".
Jikon" is a famous sake from Nabari, Mie Prefecture, brewed with a pure and strong spirit.
Quote from the website
Japanese>English
mika_0728
Ingredients: Rice (Shizuoka Prefecture), rice malt (Shizuoka Prefecture), brewer's alcohol
Rice polishing ratio 55
Alcohol content 15.5
The nose has notes of banana, apple, and the rice and koji used to make it. It has an unassertive sweetness and an acidity that enlivens it, producing a distinct umami flavor. There is little miscellaneous flavor, and the sweetness and umami derived mainly from Yamada-Nishiki are in perfect balance with each other. The use of Yamada-Nishiki gives it a bitter taste with pleasant umami in the latter half.
It is designed to be served with food, and has a flavor typical of sake.
Quote from the website
A friend of mine from Shizuoka Prefecture gave this to me as a gift.
Gorgeous packaging, and I can't wait to taste it!
Japanese>English
mika_0728
Ingredients Rice (domestic), Rice malt (domestic)
Rice variety: Hyogo Yume-Nishiki 79%, Yamadanishiki 21
Polishing ratio 70%.
Alcohol content 15
It is characterized by its soft and full flavor made only with rice. It has a rich, yet clean flavor with no cloying taste.
It has a refreshing acidity and is slightly dry, making it an excellent mid-meal sake. Enjoy it cold for a refreshing taste, lukewarm for a gentle sweetness of rice, or hot for a crisp, tight flavor.
Quote from the website
Although I am a resident of Hyogo Prefecture, I have never had this sake, so I am looking forward to it!
Japanese>English
mika_0728
Brewer's comment.
This year's wine has a fuller and fresher taste than last year's. We hope you will enjoy the freshness and flavor that is typical of Kido.
We hope you will enjoy the freshness and umami that is typical of Kido.
Type: Junmai Ginjo
Ingredients: Rice, Rice malt
Ingredient rice
Koji : Gohyakumangoku, Kake : General rice
Rice polishing ratio
Koji : 50%, Kake : 55
Alcohol content: 15
From the website
Japanese>English
mika_0728
Junmai-shu was developed based on the concept of "sake that goes together with Hiroshima-ko's local specialties and sweets".
A friend gave it to me as a Hiroshima souvenir☺️.
I'm looking forward to it🍀 since I also got Momiji Manju with it.
Japanese>English
mika_0728
Type Junmai-shu
Production area Minami-Awaji City, Hyogo Prefecture
Producer/Rating: Tsujibijin Shuzo
Capacity (ml) 1800/720
Type Junmai-shu
Vintage 2021
Alcohol content 12
Sake Degree -28
Rice polishing ratio (%) 70
Acidity 2.0
Rice / Grape variety used: Hyogo rice
From the website
Same" made famous by "Detective Night Scoop
It is a local sake from Hyogo Prefecture.
I got hooked on it last year and bought it when I found it!
I want to open it well so it doesn't explode.
Japanese>English
mika_0728
The mellow flavor of "Kamotsuru" is stored in cedar barrels and bottled at the best time of year when the aroma of the cedar has been transferred.
Please enjoy the aroma, richness, and flavor unique to cask sake.
From the website
Ingredients Rice, Rice malt
Brewing alcohol 15% alc.
Manufacturer Kamotsuru Shuzo Co.
A souvenir from a friend who went on a trip to Hiroshima.
I made a kataguchi and a boar's mouth at a pottery workshop, so I want to enjoy it heated up!
Japanese>English
mika_0728
Mucho Tenshitsu Ten'un
Itakura Sake Brewery Co.
Izumo City, Shimane Prefecture
Brewing year: 3BY
Rice used: 60% improved Omachi produced in Okuizumo
Yeast used: No additive
Alcohol content: 13.4
Sake degree: +1
Quote from the website
Introduced at the Yamanaka Sake Bar in Osaka Eki Marche as a sake recommended for beginners to heat sake.
Japanese>English
mika_0728
The moment the cork is opened, the aroma is fruity and gorgeous, and the flavor is characteristic of Hachisen. It is well balanced in terms of umami and acidity, and has a mild taste in the mouth.
Koji rice: Aomori Prefecture rice
Kake rice: Aomori Prefecture rice
Rice polishing ratio 55/60
Alcohol content 16%.
Recommended serving style: Cold to room temperature
Quote from the website
Purchased at Yamanaka Sake BAR at Osaka Eki Marche
Japanese>English
mika_0728
Aka Kido has a lightness that is typical of Kido, but at the same time, it has a fragrance and honey-like aroma from the red rice, a depth of flavor, and a relaxing aftertaste.
Ingredients : Yamadanishiki, common rice, red rice
Rice polishing ratio : Koji 50%, Kake 55%, Red rice 100%.
Alcohol content : 13%.
Produced in : Wakayama Heiwa Shuzo
Quote from the website
Japanese>English
mika_0728
Ice Storage Junmai Ginjo
Rice: Yamadanishiki, Ginbukietsu Polishing ratio: 60
How to drink: Cold sake, room temperature, warmed sake, cooled sake, cooled sake, heated sake
Capacity ; 720ml
A harmonious and refreshing taste. It has a gorgeous ginjo aroma, a soft mouthfeel, and a light flavor. It is a very crisp and refreshing junmai ginjo-shu.
Sake Brewer : Fukui Yahei Shoten
Attached description from the website
Japanese>English