鍋ちゃん
At Fukushima "Fukushima Sake and Miso Soy Sauce Festival".
Winner of the Junmai Sake Grand Prize for two consecutive years. Kinsho's signature sake made only with rice and water.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
鍋ちゃんRegistered Date
Check-ins
32Favorite Brands
0Most Check-in Brands
Timeline
鍋ちゃん
At Fukushima "Fukushima Sake and Miso Soy Sauce Festival".
This Junmai Daiginjo is made from luxuriously polished Kitakata-produced Yamada-Nishiki to 39% and brewed with Association yeast. Please enjoy its gorgeous aroma reminiscent of tropical fruits, its broad and delicate flavor, and its sharpness that melts easily in the mouth while leaving a lingering aftertaste.
(Excerpt from the website)
Japanese>English
Shichijuro(白ラベル）純米大吟醸無濾過原酒 山田錦仕込磨き３５
鍋ちゃん
At Fukushima "Fukushima Sake and Miso Soy Sauce Festival".
Yamada-Nishiki, 100% rice suitable for sake brewing, polished to 35%.
The rice is polished to 35% Yamada-Nishiki.
It has an elegant aroma and a clean, elegant flavor with no cloying taste.
Japanese>English
鍋ちゃん
At Fukushima "Fukushima Sake-Miso Soy Sauce Festival".
Made from Miyamanishiki rice suitable for sake brewing, this sake has the freshness and flavor of freshly pressed sake that has never been fired.
Aroma" and "Umami" of fresh sake.
Japanese>English
鍋ちゃん
At the Fukushima Sake-Miso and Soy Sauce Festival.
A sparkling sake with secondary fermentation in the bottle, it is characterized by bursting bubbles and an elegant taste.
The alcohol content is low at 12 degrees.
Japanese>English
Kamonishiki純米大吟醸 全量山田錦
鍋ちゃん
The rice used is 100% Yamada-Nishiki, the finest sake rice available.
The rice polishing ratio is 40%. This is a rare high milling ratio in this price range.
It is very cost-effective.
Japanese>English
鍋ちゃん
It is a dry junmai sake fermented to a sake degree of +10. It is recommended for those who want to take their time and enjoy their evening drinks or as a second or third sake.
Aroma: mild
Taste: clean, dry, crisp, little aftertaste
Item: Japanese sake (Junmai-shu)
Ingredients: rice, rice koji
Rice used: 100% Hitokogochi grown in Nagano Prefecture
Rice polishing ratio: 70
Alcohol percentage: 15
(Excerpt from the website)
Japanese>English
鍋ちゃん
With its classic label and soft taste, it is a local staple and evening drink, and is the most popular choice when it comes to Omon.
Alcohol content: 15%.
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
(Excerpt from the website)
Japanese>English
Manozuru純米Brease（ブリーズ）
鍋ちゃん
Sake to go with yellowtail
Taste
Although it is dry with a Sake meter rating of +8, it has a smooth mouthfeel, well-balanced moist rice flavor and lightness, and the acidity in the aftertaste tightens up the flavor.
Japanese>English
鍋ちゃん
Yamada-Nishiki can be fully enjoyed.
Sake made with an 80% polished rice ratio.
Taste:
The graininess of the rice can be felt with a crisp aftertaste.
Food Recommendations:
Tempura, fried food, Asian food, etc.
(Excerpt from the website)
Japanese>English
鍋ちゃん
It has a very dry taste with a sake strength of +15. It has a subtle sweetness in the mouth and a strange spiciness when drunk, with a fresh green apple-like flavor. This fruitiness is quite pleasing and gives the wine an overall brightness. It has a crisp and juicy flavor, and the slight gassy sensation characteristic of Yamamoto Gomei lightly accentuates this refreshing and dry Junmai sake.
(Excerpt from the website)
Japanese>English
鍋ちゃん
This junmai ginjo is made from Yamae-Nishiki sake rice, which was recently developed in Nagano Prefecture and grown by the brewery's contract farmers.
It is a sake with a clear and full flavor with little cloying taste. At our brewery, we bottle the sake as soon as it is pressed and let it mature in a refrigerator at -5°C until shipping. The freshness and fruity flavor of this freshly pressed sake can be felt.
(Excerpt from the website)
Japanese>English
Taka純米本生スパークリング
鍋ちゃん
Slightly effervescent
Summer only
Serve well chilled
Japanese>English
鍋ちゃん
From the Oki Daikichi Sake Brewery Web site
Product Introduction
The taste has an excellent balance of sweet and sour, which is unique to the Nakadori style.
Shipping time
Depends on the brewing process
Rice used
Yumeko" produced in Fukushima Prefecture
Rice polishing ratio
Koji rice 60%, Kake rice 70%.
Alcohol content
15 degrees Celsius
How to drink
chilled
Japanese>English
鍋ちゃん
This is a summer sake from Banshu Issen.
It has a modest standing aroma and a refreshing taste, and can be enjoyed as a mid-meal drink with any food.
While it is super dry, the rich umami of the rice can be fully appreciated.
At lower temperatures, its crispness stands out, making it easy to drink and not get tired of drinking.
Rice used: Hyogo Kitanishiki Polishing: 60
Taste: light and dry
Sake meter: +10
Acidity: 1.7
Japanese>English
鍋ちゃん
Aroma and sweetness
Capacity/1.8l
Alcohol content/16
Seasonal release: October].
Japanese>English
鍋ちゃん
Transcription from the site
Rice : Yamada Nishiki (Yamada Nishiki) Saito no Shizuku (Saito no Shizuku)
Rice polishing rate : 60
Alcohol content : 15
Price (including tax)
1,800ml : \2,860} / 720ml : \1,430
Japanese>English
鍋ちゃん
It is named after "Tanaka Genzai," a famous retainer of the Aizu clan.
The rice is polished to 35% Yamada-Nishiki, which is considered to be suitable for sake brewing.
It won the gold medal at the National New Sake Competition in 2008, and has a profound flavor that combines sweetness and acidity.
Japanese>English
鍋ちゃん
The sake is made from 100% Miyamanishiki rice, which is produced at Ozafuamu in Furudono-machi, Fukushima Prefecture, where the brewery is located, polished to 40%, and finished in Junmai Daiginjo-genshu without adding any water.
This sake brewery is located near my grandmother's house. I believe Urahayagi is only sold during the hot season.
Japanese>English
鍋ちゃん
It is the ultimate dry sake with a moderate aroma and a firm taste with deep flavor, but with a gently flowing sharpness and a refreshing aftertaste.
Japanese>English