Timeline
ましらのやまさんJunmai Ginjo Unfiltered Nama-zume⭐️⭐️⭐️⭐️
Junmai Ginjyo Natsugoshi
100% Miyamanishiki produced in Nasu, Tochigi
Polishing ratio 55%, ALC 15-16 degrees
Tonight is a sake get-together with old acquaintances at Musashikosugi Ginjo Tuna after 2 years 😁.
It is a delicious sake with a moderate fruity aroma and a mild taste in the mouth... 😋.
The all-you-can-drink sake system at this restaurant allows you to fill your own sake cup from the shelf and take it to your seat.
I am looking forward to seeing how many new types of sake I will encounter while talking with customers....
Musashikosugi Ginjo Tuna:20240829 ジェイ&ノビィGood evening, Mashira no Yama 😃.
Started to compare the drinks of Ona-san! I like it 🤗This one is delicious 😙. ましらのやまさんHi Jay & Nobby 😃I have not been able to find Ona in our izakaya, but I had my first encounter with it in late June this year and found two types at this store 😁I didn't hesitate to start by comparing them 😋 Both were very characteristic and delicious 🥰. Yasushi AiharaIf you look closely, the label is a red dragonfly.
Sake that looks more like sake than other Izumihashi Yasushi AiharaThe usual stability.
Once again, when compared and tasted, I was reminded that both the fruity and liquor-like qualities are superb! しんしんSYThe fearless Mr. Ginjo Tuna!
Let's finish off with an unfiltered unpasteurized sake!
Shinomine used to be a common sake at Ami, but nowadays we can only find it at SHIGI38!
That's why I brought this for the last sake!
We had already had Hattori nigori, but this was our first time to drink this clear bottle of unfiltered raw sake!
We poured a glass full of it and enjoyed it slowly at the table after the all-you-can-drink time had expired!
There is another affiliated restaurant in Shinagawa, so I may go there next time.
Thank you very much for introducing me to this great restaurant 😊.
extensive knowledge
Rice: Yatan 35 from Hiroshima Prefecture Polishing ratio: 60% Sake degree: +2 Acidity: 2.0 Amino acidity: 1.0 Yeast: Meiri type Alcohol content: 15 しんしんSYThis is a brand I didn't know
Sake from Shiga Prefecture
It was also a recommendation from the restaurant on this day!
I am not sure what it tasted like.
Comfortable with a good mood
knowledge of what you are doing
It is a summer sake
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 17
Rice used: Omi rice produced in Shiga Prefecture
Rice polishing ratio 55 しんしんSYThe remaining time for 2 hours of all-you-can-drink is getting low!
Let's have another one in addition to the two I'm interested in!
This is the 5th Mikotsuru!
Yamae Nishiki and Miyamanishiki twice each!
But this time it's Miyamanishiki, but with Suwa!
Bottle heated once!
It still has a freshness!
This sake has a nice taste.
It is a very rare brand!
Everyone was drinking it!
A great place with a good selection of snacks!
The other customers around the restaurant were full of smiles!
The staffs are also very nice.
It is a cozy shop🙆
extensive knowledge
Alcohol 16 degrees
Raw material rice Miyamanishiki produced in Suwa City
Polishing ratio: 50
Kake rice - 70%. しんしんSYThere was a junmai sake and a junmai ginjo from Kido
The store recommended me to compare the drinks.
So I didn't hesitate to compare the two here!
I have had this KID- Junmai Ginjo many times!
This one is more aromatic than the junmai sake and tastes like Japanese pear 🍐!
We talked so much that I couldn't eat my entrée!
But thanks to my friends who made sure to leave some for me 🥲!
extensive knowledge
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15%.
Yeast: Association No. 9 yeast しんしんSYI've had a lot of Kido, but surprisingly, this was my first time to try KID-Junmai Sake!
Comparison with Junmai-Ginjo
Junmai sake is also aromatic and delicious 😋.
Not only the tuna, but also the pork dishes were delicious!
Polishing ratio Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15%.
Yeast: Association #7 yeast べっさんThe last brand. I was drinking Tobiroki too. I had forgotten about it without a record. This must have been delicious. My memory is vague. I think we had another glass of Bon after this and left. It is fun to drink with friends. Maybe next time we will go to the golf course. べっさんSixth drink. I thought this one might be my first, but I had one drink. I had recorded it in the sake crocodile. It was like I felt dry and refreshing. My memory is doubtful. べっさん5th cup. Kido is a no-brainer. べっさんFourth cup. This is also delicious. I had one last drink. べっさんThe third drink was Chibijin, recommended by Shinshin SY. It too was aromatic, mellow and delicious. べっさんThis sake from Akita was poured with the first glass. It had been a long time since I had had this sake. I felt this one was clear and dry. I enjoy it while picking tuna sashimi. べっさんDrinking party with four high school alumni, held at Ginjo Tuna, which we just visited for the first time in July. Good transportation for everyone. Well, the first drink was Mikotsuru from Suwa. We started with this sake, which we learned from Kibana. It has a delicious aroma and umami flavor. It started out well. メキシコテキーラAnother round of drinks after the closing ceremony, as it was still good. This is my first time to drink Yamanashi sake. This one was too peculiar for me. So this is an extra. RecommendedContentsSectionView.title
