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SakenowaRecord your sake experiences and discover your favorites

酒縁　しょう榮

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しんしんSYしんしんSY
Ryujin特別純米特別純米
Ryujin ShuzoGunma
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酒縁　しょう榮
13
しんしんSY
Here's the Auras. A four-pack bottle that is at the top of the cold storage and smiles at you when you choose it: ⁉︎ I've had Ryujin a few times, but this is my first time drinking special junmai! It tastes like melon and is easy to drink. It's almost 23:00, so let's call it a night! We had a great night in Yamagata for the last time this year! I hope to come back next year with the usual members! extensive knowledge Alcohol content 15 Rice polishing ratio 55 Hei Iru (ignited once)
Japanese>English
しんしんSYしんしんSY
Yamamoto100周年記念酒/山本 きょうかい1号酵母仕込 純米大吟醸純米大吟醸
YamamotoAkita
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酒縁　しょう榮
11
しんしんSY
Encounter rate of Yamamoto-san is high these days. What kind of Yamamoto-san will appear? I guess you have to ask! The pitch-black label! I don't know this sake. I heard it's the 100th anniversary. Knowledge The toji in Akita Prefecture is called sannai toji (山内杜氏). Originally, farmers from Yokote City, Akita Prefecture (formerly Yamauchi Village) worked as toji during the winter as sake brewers at all breweries in the prefecture. Subsequently, the Yamauchi Toji Association was established exactly 100 years ago. The most traditional yeast used at the time of its establishment was "Kyokai No. 1 Yeast," which was isolated from the mother yeast of "Sakura Masamune" in 1906 (Meiji 39) in Nada, a famous sake brewery, Since it is no longer distributed, this product was brewed using modern technology to bring it back to life. Alcohol 15%. Rice used: Hyakuden Polishing ratio 50 Yeast used: Multiple Sake meter degree +1 Acidity 1.8 Nama/Hiirei Hiirei
Japanese>English
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