Timeline
SAThis 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 SAThis 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 SA
Alcohol content 17%.
Rice used: 100% Yamadanishiki (Hyogo)
Ingredients: Rice, rice koji, brewing alcohol
Rice polishing ratio 35 Oroku袋吊斗瓶取り 仕込み26号純米大吟醸原酒生酒袋吊り無濾過 SAA 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 SAThe 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%.
Homare大吟醸 斗瓶囲い 無濾過生原酒 大吟醸原酒生酒斗瓶取り無濾過 SAThis 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 SAIt 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 SAGinzen 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.
SASake 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 SAThis 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! RecommendedContentsSectionView.title