SA
This sake was entered in a sake competition by the Mioya Shuzo brewery in Hakui, Ishikawa Prefecture. Moreover, it is an aged sake. It is slightly dry but has a smooth texture and an impressive mellow aroma and taste. Delicious!
Rice: Yamadanishiki produced in Kurodasho, Hyogo Prefecture
Rice polishing ratio: 40
Alcohol content: 17.8
Sake meter: +4.3
Acidity: 1.6
Japanese>English
SA
This sake won a gold medal at the National New Sake Competition. It tastes like a brewed sake. No wonder it won the gold medal.
Rice Source : Koji rice: Yamadanishiki produced in Hyogo Prefecture, Special A district
Kake rice: Senbon-Nishiki produced in Hiroshima Prefecture
Rice Polishing Ratio : Koji rice: 35% Kake rice: 40
Alcohol Content: 16
Sake Degree: +0.5
Acidity: 1.3
Japanese>English
SA
Alcohol content 17%.
Rice used: 100% Yamadanishiki (Hyogo)
Ingredients: Rice, rice koji, brewing alcohol
Rice polishing ratio 35
Japanese>English
SA
A famous sake from Shimane Prefecture. This is the first time I've had this sake, but it has a strong individuality. It has a strong flavor.
Ingredient: Yamadanishiki
Rice polishing ratio 35
Sake degree +4
Acidity 2.1
Japanese>English
SA
The quintessential Jyushiyo. All I can say is that it is perfect and delicious...
Rice used: 80% Kakemai "Dragon's Bastard",
Polishing ratio 35
Alcohol 16%.
Japanese>English
SA
This sake was entered in a sake competition by the Mioya Shuzo brewery in Hakui, Ishikawa Prefecture. Moreover, it is an aged sake. It is slightly dry but has a smooth texture and an impressive mellow aroma and taste. Delicious!
Rice: Yamadanishiki produced in Kurodasho, Hyogo Prefecture
Rice polishing ratio: 40
Alcohol content: 17.8
Sake meter: +4.3
Acidity: 1.6
Japanese>English
SA
It is said to be aged at -5 degrees Celsius even in the middle of summer. Mellow and super smooth on the tongue. It is hard to believe it is a daiginjo-aged sake...too delicious.
Rice polishing ratio 35
Alcohol level 16
Rice used: Yamadanishiki
Japanese>English
SA
Ginzen Ginjoshu", a summer sake from Jyushiyo, has a sweet taste but seems crisp compared to the Jyushiyo I have had so far. Is it because it is brewed alcohol? However, Jyushiyo is still Jyushiyo! The balance of umami, sweetness, and acidity is very good, and the summer sake-like mouthfeel is very refreshing.
Japanese>English
SA
Sake entered in a sake competition. This is a ginjo-shu that has never been tasted before. The aroma and elegant sweetness are superb!
Rice polishing ratio 35
Sake degree +5
Alcohol content 17.5
Rice used: Yamadanishiki produced in Hyogo Prefecture
Japanese>English
SA
This is an old sake that has won various awards. Although it has the unique aroma of old sake, there is no bitterness at all, which is a new taste experience for me. I agree that sake goes well with cheese!
Japanese>English
SA
It is a quintessential 14yo. The aroma when you put it close to your mouth is a punch at first, and then you get a further punch when you drink it. It has a high degree of perfection and is truly delicious!
Japanese>English