数ちゃん
Akabu F Ginjo
Rice: Ginga, Polishing ratio: 60
AL degree: 15 (Aleshochu)
Sake degree: +2, Acidity: 1.4
⭐️⭐️⭐️
Transcribed from past data. Didn't seem to like it much.
Japanese>English
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数ちゃん
AKABU Junmai-shu NEWBORN Nama-shu
Rice, Rice malt : Domestic rice
Rice Polishing Ratio：60, AL Degree：16
⭐️⭐️⭐️⭐️
Not extreme in both aroma and acidity, overall an easy-drinking sake.
Japanese>English
数ちゃん
Akabu Junmai Ginjo
Rice: Ginga, Polishing ratio: 50
Yeast: Giovanni's research, AL degree: 16
Sake meter: +0, Acidity: 1.5
⭐️⭐️⭐️⭐️
Fruity aroma reminiscent of melon, with a refreshing taste reminiscent of white wine. I guess it has a moderate acidity and elegant aftertaste. A good sake.
Japanese>English
数ちゃん
SENKOKU MODERN, Nama Hashiroshi, unfiltered unpasteurized sake (fired)
Rice: Yamadanishiki, Polishing ratio: undisclosed
AL degree: 13
⭐️⭐️⭐️⭐️.5
There is nothing wrong with Sengoku!
Fresh mouthfeel, robust umami and acidity! I recommend it as a standard sake!
Japanese>English
数ちゃん
Koeikiku Unfiltered Nama Sake Tsukikage Shinriki Natural Lactic Acid Bacteria Brewing
Rice: Shinriki, Polishing ratio: undisclosed
AL: 15
⭐️⭐️⭐️⭐️.5
When the aluminum seal was broken, the cork flew open! Alive!
The flavor is reminiscent of juicy fruit, with a slight fizziness that hits the tongue slightly, and is perfectly balanced with a firm acidity. It's finished like Koei Kiku. I would like to drink it well chilled!
Japanese>English
数ちゃん
Naruto Tai RED Junmai Ginjo
Rice: Yamadanishiki, Polishing ratio: 58
Yeast: LED dream yeast, AL degree: 15
Sake Degree: -20.0, Acidity: 3.0
⭐️⭐️⭐️⭐️
Sake brewed with a rare yeast used only by breweries in Tokushima Prefecture.
Yogurt-like acidity, apple-like sweet aroma, good!
Japanese>English
Izumofuji純米大吟醸 天の叢雲
数ちゃん
Izumo Fuji Junmai Daiginjo Ame no Murakumo
Sake rice: Yamadanishiki, Polishing ratio: 35
Sake meter: +3, Acidity: 1.7
AL degree: 17
⭐️⭐️⭐️⭐️.5
Japanese>English
Hiwata生酛 純米酒
数ちゃん
Hiwada Namahoshi Junmai Sake
Rice: Gin-no-Iroha, Polishing ratio: 60
Sake degree: +4, AL degree: 16
⭐️⭐️⭐️.5
A slightly sweet sake with the robustness of a sake yeast yeast yeast yeast yeast yeast yeast.
It may be good as a heated sake.
Japanese>English
数ちゃん
Kurumazaka - Ginjo-shu that goes well with fish
Rice: Miyamanishiki, Polishing ratio: 58
Sake meter: +5.0, Acidity: 1.8
AL: 16.3
⭐️⭐️⭐️⭐️
This sake goes so well with fish that it has the name of a delicious fish of each season written on the label!
In order to enhance the taste of fish, the sake itself should not be too overpowering.
So, in this case, sake with aloso sake is better than sake with junmai (pure rice).
The flavor and sharpness of the sake were well combined, and it was quite a good sake!
Japanese>English
数ちゃん
Ryoko (Hishiko) Junmai Dry NEW NIIGATA DRY
Rice polishing ratio: 60, Sake rice: Dewa Sanbai
Sake strength: +10, AL strength: 15
⭐️⭐️⭐️⭐️
A new brand from Mine-no-Hakubai Shuzo, available only at exclusive dealers.
Aroma reminiscent of fresh fruits, mellow and dry taste, and a refreshing mouthfeel with carbonation despite being a fire-brewed sake.
The taste was a combination of sharpness and mellowness.
Japanese>English
Shinshu Kirei純米吟醸 ひとごこち
数ちゃん
Shinshu Kamerei Junmai Ginjo Hitogochochi
⭐️⭐️⭐️⭐️.4
Japanese>English
Yokoyama特別純米 吟のさと
数ちゃん
Yokoyama Special Junmai Gin-no-sato
Sake rice: 80% Gin-no-sato, 20% Yamadanishiki
Polishing ratio: 65%, AL%: 14
⭐️⭐️⭐️.5
The first sip reveals a juicy, sweet mouthfeel with a touch of bitterness.
It is sweet but not cloying, and is best served well chilled with a meal.
Japanese>English
数ちゃん
Manotsuru Dry Junmai Sake
Sake rice: Gohyakumangoku, Rice polishing ratio: 60
Sake degree: +14-16, Acidity: 1.1-1.3, AL degree: 15
⭐️⭐️⭐️⭐️
At +15, this sake is quite dry, but the softness of the rice gives it a refreshing finish, and it is not as dry as one might think.
Japanese>English
数ちゃん
SOLDIER BLUE Junmai Daiginjo Unfiltered Nama-shu
Sake rice: Comet, Rice polishing ratio: 50
Sake degree: -3.7, Acidity: 1.2
Yeast: M310, AL degree: 15
⭐️⭐️⭐️⭐️
Hayashi Honten, which brews Hyakujuro, produced a small quantity of this limited edition sake as a new challenge.
Fresh and fruity aroma. The sweetness, umami, and mellow aroma of the precious rice called "Comet" are enjoyable.
Japanese>English
Horaisen純米 生原酒
数ちゃん
Houraizumi Junmai Nama-nazake
Rice polishing ratio: 65, AL degree: 19
⭐️⭐️⭐️⭐️
Houraisen? I'm not sure.
Well, I'm good to be done with this one.
Japanese>English
Jikon純米大吟醸 名張
数ちゃん
Jikin Junmai Daiginjo Nabari
Sake Rice: Nabari Yamadanishiki, Polishing ratio: 40
AL degree: 15.5
⭐️⭐️⭐️⭐️.5
Slightly thickened on the tongue, with a strong bitterness and acidity that differs from the refreshing sensation characteristic of daiginjos.
Japanese>English
数ちゃん
Chitosekuru Junmai Ginjyo Kitsushizuku
Rice polishing ratio: 55, AL degree: 15
⭐️⭐️⭐️.5
Is this Jungin? It looks like a honjozo.
To be honest, it's not the best.
Japanese>English
Fusano Kankiku壽限無 50 Hazy Moon
数ちゃん
Kangiku Kotobukinmu 50 Hazy Moon Orikagarami Unfiltered Nama-shu
Rice polishing ratio: 50%, AL%: 50%.
⭐️⭐️⭐️⭐️
It's delicious!
Japanese>English
数ちゃん
Senkori Modern Happo-genshu Unfiltered Nama-zake
Rice: Domaine Sakura Yamadanishiki
AL degree: 13 degrees
⭐️⭐️⭐️⭐️⭐️
Sparkling sake with secondary fermentation in the bottle
Huh? Is this champagne?
It doesn't feel like sake!
Sentori Modern is a real favorite, you should definitely buy and drink it if you find it!
Japanese>English
数ちゃん
Eikun Junmai Ginjo Nama
Sake rice: Gohyakumangoku, Rice polishing ratio: 60
AL degree: 15, Sake degree: +3
Acidity: 1.3
⭐️⭐️⭐️.5
Slightly dry, unpasteurized sake. Fairly normal.
Japanese>English