Timeline
osugi#355
Famous local sake from Fukushima.
Rice: Gohyakumangoku
Rice polishing ratio: 50
Alcohol content: 15
Yeast used: Utsukushima dream yeast (F7-01)
Sake meter rating: +5
Acidity: 1.4 osugi#354
No label, as if it was an original from Nozaki Sake Shop.
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol Content: 16-17
Sake meter: -3
Acidity: 1.5
Rice type: Yamadanishiki
Rice polishing ratio: 55
Condition: Nama-shu
Care:Cooling required 折笠 竜之助Just by pouring it, the aroma wafts through the mouth, and while it goes down the throat, it stimulates the tongue with a sharp taste.
The spiciness is more pronounced than the aroma, leaving a crisp, dry sake with a delicious rice flavor on the palate.
Perfect for the third shot of the day! 折笠 竜之助Ura" Hakusen
It's a blend of arabashi and blame.
The quality is as good as Nakadori
It has a gorgeous aroma and a sweet taste.
I have a theory that there are no women who don't like it. 折笠 竜之助Clear, refreshing and easy to drink
Spring-like in a good way
Great with nameko mushrooms and seafood
I personally don't think it goes well with strong flavored foods such as ume crystals. わたたFruity with hints of spice, but with a spicy aftertaste!
2.5 osugiThe label is cute, but the taste is rugged.
Place of Origin :Tokushima Prefecture
Sake Brewer :Miyoshikiku Shuzo
Rice : Yamadanishiki produced in Tokushima
Rice polishing ratio: 60
Alcohol content : 15
Sake Degree: -
Acidity: -3.5
osugiReconcile with God" became "Reconcile with the cat" when the paint peeled off.
Rice: 50% Yamada-Nishiki, 50% Omachi
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice Polishing Ratio: --
Alcohol percentage: 16.0
Sake meter: -- osugiApparently, a childhood friend of mine from elementary school makes this drink.
Rice : Yumenokou from Aizu Minato
(Contracted rice field: Uemawatari Yume Farm)
(In charge of rice cultivation: Takehisa Yamaguchi, Yoshihiro Miyamori)
Rice polishing ratio : 60
Alcohol content : 16
Place of Origin: Miyazumi Meisho, Fukushima Prefecture osugiIt's clean and refreshing.
Type Junmai
Ingredients Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio 60
Yeast K-701
Alcohol content 15%.
Sake Degree +10
Acidity 1.6
Amino acidity 1.2 osugiSweet and fruity
Rice: Omachi
Rice polishing ratio: 50
Alcohol content: 15%.
Sake degree: -6.8
Acidity: 1.4
Yeast: ---- (yeast)
Sales Period: June (hi-iri), February (nama) オゼミ2022 0901
☆☆☆☆
Miyama cedar
Ise no Mori
Sake rice Mie Yamadanishiki
Polishing ratio 50%.
Inagaki Sake Brewery
Asahi Town, Mie Prefecture
at Nozaki Sake Brewery
with Nakayama オゼミ2022 0901
☆☆☆☆
beauty of the snow
Junmai Daiginjo
No.6 yeast
Polishing ratio 50%.
Sake rice Akita Prefecture Gin no Sei 100%.
(Gin no Sei)
Sake Degree +1
Akita Brewery
Akita City, Akita Prefecture
at Nozaki Sake Shop
with Nakayama
オゼミ2022 0901
☆☆☆☆
Azuma Rikishi
NO LABEL
Junmai Ginjo
Unfiltered Nama Sake
Kiwamishizuku
Sake rice: 100% Yumesasara
> Developed in Tochigi Prefecture
New rice suitable for sake brewing
Polishing ratio 55
Shimazaki Shuzo +N
Nasukarasuyama City, Tochigi Prefecture
at Nozaki Sake Shop
with Nakayama オゼミ2022 0901
☆☆☆☆
Shida Izumi
Special Honjozo
Polishing ratio 50%.
Challenge Sake
100% Gohyakumangoku
Toji: Mitsushi Nishihara (Noto)
Shizuoka Prefecture's NEW-5 yeast
Sake degree +6.5
Acidity 1.2
Shidaisen Shuzo Brewery Co.
Fujieda City, Shizuoka Prefecture
at Nozaki Sake Shop
with Nakayama
オゼミ2022 0901
☆☆☆☆
Yamato Shizuku
Yamahai Junmai Sake
Polishing ratio 60
Alcohol 16%.
Akita Sake
Daisen City, Akita Prefecture
at Nozaki Sake Shop
with Nakayama Tenka☆☆☆☆ 大納川 ラインナップ純米吟醸原酒生酒無濾過 オゼミ2022 0901
Tenka
☆☆☆☆
Dainagawa River (Dainagawa) Lineup
Junmai Ginjo
Unfiltered raw sake
Akita Komachi
Rice polishing ratio 55
Gassy and juicy
Onogawa Corporation
Yokote City, Akita Prefecture
at Shinbashi Nozaki Sake Shop
with Nakayama
RecommendedContentsSectionView.title