Timeline
たけるパパI was curious about Sharaku hiyaoroshi. I welcomed it.
The rice used was 100% Hashu Honorari, a rare rice produced in Yamagata Prefecture.
It is a cross between Yamadanishiki and Miyamanishiki, a rice suitable for sake brewing that combines the fullness of Yamadanishiki with the sharpness and lightness of Miyamanishiki.
Polishing ratio is 50%.
Alcohol content is 16%.
The specification is one time fire-fermentation.
When the bottle is opened, the fruity aroma is slightly subdued, and a mellow aroma of white peaches and pears with rounded fruit aroma rises in a flash.
When poured into a sake cup, it has an extremely pale golden color and is highly transparent. The thickness is slightly medium, neither too light nor too heavy.
When you take a sip, a fruity flavor similar to that of white peaches and pears spreads out in a flurry, as does the aroma. In the mouth, it has a round texture with just the right amount of sweetness and umami, and a good balance between the sweetness of ripe rice and acidity. In the aftertaste, the sweet and umami flavors are quickly broken up, and a slight sourness and bitterness remain in moderation. The lingering aftertaste is not too long, and the aftertaste is clear.
It is fresh like a fruit, and you can taste a mellow sweetness and umami that is rounder and more elegant with aging. とんでんAroma of fresh fruit, sports drink, citrus juice, and a slight bitter aftertaste. 蜻蛉切Rice used: 100% Hyogo-Kitanishiki (Shin-Gin polished rice)
Polishing ratio: 50
Alcohol content: 14%.
It was a very delicious sake 🙌! 蜻蛉切With sashimi of the fish you caught 🙌 蜻蛉切Alcohol content: 17%.
Rice polishing ratio: 50
Sake rice: 100% Omachi
Sake degree: +5
Acidity: 1.85
Light at first, but as the temperature rises, the spiciness gradually spreads in the mouth.
Sake from Kochi with bonito sashimi! With lots of garlic slices 🙌! 酔いどれキリンGood - but sour 😋 vintage 🤭. 
たけるパパWe are pleased to welcome the Shiboritate Nama Sake series again this season.
The raw material rice is Iwate rice
Polishing ratio is 60
Yeast: in-house cultivated yeast
Alcohol level is 15
Sake meter is +1 to +2, which is slightly dry and medium.
Nama-shu type, freshly pressed and watered down
The aroma when the bottle is opened is gorgeous and fruity. It has a juicy, sweet fruity aroma like pears and muscats.
When poured into the sake cup, it has a slightly cloudy, very pale golden color and is slightly light and thick.
When you take a sip, the fruity sweetness spreads and the acidity rises early, making it fresh and juicy. This acidity tightens the entire taste, and the flavor of rice without any cloying taste spreads in the latter half of the sip. The fruity aroma and refreshing acidity quickly fade away in the aftertaste, leaving a cool feeling in the back of the throat while a slight bitterness finishes the lingering taste.
It has a light, juicy dry impression, and can be drunk in large gulps. 蜻蛉切Type : Nama Moto Junmai Ginjo
Rice : Gunma rice (Asahi no Yume)
Rice polishing ratio : 60
Malted Rice type used: Byakuya
Yeast used: Association No.701
Sake meter rating : -2.7
Alcohol content : 14
Delicious cold or warmed up 蜻蛉切It is not too sweet and has a juicy flavor with a clean and crisp aftertaste!
Grilled wildling fish caught with salt and 🐟. Tenbi新酒純米吟醸にごり生純米吟醸生酒にごり酒 蜻蛉切Amami when she was a female toji
Cute Taste
Tsumami is simmered chicken liver and taro 蜻蛉切Fruity aroma and good balance of sweetness and acidity Senkin裏・線香花火 弍式オリガラミ生酛原酒無濾過おりがらみ 
たけるパパAs the "front" sparkler was almost finished, we continued to open the "back" sparkler 🤗.
As for the specs,
The rice used is 80% Domaine Sakura Kame-no-o and 20% Domaine Sakura Yamada-Nishiki, both produced in Sakura City, Tochigi Prefecture, and the main ingredient is Kame-no-o, which was not used for the "front" side.
Polishing ratio is undisclosed.
Alcohol level is the same as "Omote" at 13%.
Specifications: Nama-hashiwazukuri/light cloudy/assemblage/non-filtered sake/fire-aged
The aroma when the bottle is opened has a fresh lactic acid aroma like yogurt and muscat aroma, and as time goes by, a sweet aroma emerges. The sourness and citrusy aroma is only slightly noticeable.
When poured into a sake cup, it is slightly cloudy but still clear, with a very pale golden color and a light, thick, smooth character.
When you take a sip, the fresh sweetness and umami taste is quickly followed by a gentle acidity that envelops the sake and accentuates its mild juiciness. The finish is crisp and not too long.
Compared to "Senkohana", it is fresher and has a thicker sweetness and umami, and the overall impression is more rounded.
Both are easy to drink, but you can enjoy the changes in aroma and taste more with "Ura" 😄. 
たけるパパA bottle purchased at Mashidaya.
It has been welcomed safely this year.
The rice used was 66% Yamadanishiki from Domaine Sakura
Domaine Sakura Omachi 34%.
The alcohol content is 13%.
The specifications are: Nama-hashigashi-zukuri, fire-quenched.
An assemblage of Yamadanishiki and Omachi.
Kame-no-o is not used. I am looking forward to comparing the two, as the back one I bought at another time seems to use Kame-no-o.
When the bottle is opened, it has a fresh aroma like lychee and muscat. As time goes by, you can taste citrusy flavor like lemon with a refreshing sourness.
When poured into a sake cup, it is clear without cloudiness and has a very pale golden color. It has a slight, light thickening, but flows easily.
When you take a sip, the fluffy, gentle sweetness and muscat-like fruitiness precede the taste, and soon a fresh lactic acidity rises and sharpens the flavor profile. The aftertaste is slightly bitter with a slight accent, and the lingering aftertaste is short and fades away quickly.
The aftertaste is short and fades away quickly. It is sweet and sour, typical of Senkyoku.
It can still be drunk very deliciously with a refreshing acidity. Ruka玉栄the harvest se8sonきもと純米吟醸 酔いどれキリンSimple and delicious
I underestimated Gunma's sake. 蜻蛉切Yamadanishiki produced in Tojo, Hyogo Prefecture
Slightly carbonated, sweet and bitter
Delicious sake 酔いどれキリンIt's a sweet orange.
Yum~This and this 🤣🤣.
It's 13 degrees, so it's so good it goes down easy. ma-ki-Good evening, Drunken Giraffe!
Dusk Orange is delicious 🤤.
I was surprised how the orangeiness I felt could be expressed by the raw materials of sake 😲. 酔いどれキリンHi, ma-ki-san.
Yes, how can I make it look orange?
You are very good! RecommendedContentsSectionView.title
