メキシコテキーラ
The 13th glass is also a Yamagata sake. This is the first time.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
メキシコテキーラ
It is almost time for the final cool. The master recommended Yamagata Masamune's Inazo.
Japanese>English
メキシコテキーラ
Master's recommendation: Jyushiyo!
Japanese>English
メキシコテキーラ
The 10th cup is dry.
Japanese>English
メキシコテキーラ
Today's 9th cup.
Japanese>English
メキシコテキーラ
It is quite a strong, crisp sake with a strong mouthfeel.
Japanese>English
メキシコテキーラ
Junmai but dry!
Japanese>English
メキシコテキーラ
Very well balanced, with great sweetness and acidity.
Japanese>English
メキシコテキーラ
It is a well-balanced finish.
Japanese>English
メキシコテキーラ
It is sharp without being sweet.
Japanese>English
メキシコテキーラ
This is clean & crisp. Delicious!
Japanese>English
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
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
しんしんSY
Whenever I find this brand, I want to drink it!
Light and fruity!
Delicious 😋
extensive knowledge
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15%.
Yeast: Association No. 9 yeast
Japanese>English
しんしんSY
Freshly opened this one too.
Umashuwa!
extensive knowledge
Rice: 100% Yamadanishiki
Rice polishing ratio 60
Alcohol content 15
Japanese>English
しんしんSY
We had 5 kinds of sakes for the last cooler!
We started with a special order sake from this store, Shoei!
We have had this sake in the past!
And tonight it was freshly opened!
It's freshly opened tonight!
So good!
Sashimi and other appetizers were served next!
We savored the food and were surrounded by fresh sake!
Actually, my junior was supposed to come with me tonight, but due to work the next day, he couldn't join us!
I'll bring him next time!
extensive knowledge
Ingredients : Yamadanishiki, Dewa Sanbaku
Rice polishing ratio : 60
Sake Degree : -10
Acidity : 2.2
Alcohol content : 12
Japanese>English
しんしんSY
Actually, I asked for four kinds for the second course, but Asahi Hawk came with two kinds, so I asked him to bring the four kinds I had asked for later.
That is Ibaraki's Morishima.
Black label!
Looks delicious!
New Yamadanishiki sake!
As expected, it is deliciously sweet!
Sake delicious with salty fish as grilled fish came 🍶.
extensive knowledge
Rice used: Yamadanishiki from Hyogo Prefecture
Polishing ratio ... 60
Sake degree ... +2
Acidity ...
Alcohol content・・・・15(Draft sake)
Japanese>English
しんしんSY
I posted a while back in Sake Wawa that I've been loving Chiba Prefecture's sake lately!
Tonight I had this one.
Kouko
I've never had this label before: 🏷️
It's labeled as "very dry" but it's lighter and spicier than I expected!
There were 3 sweet fruity sakes, so let's accentuate with this big dry one and finish the 4 sakes comparison and move on to the next cool thing 🆒!
extensive knowledge
Alcohol content: 15 degrees Celsius
Rice Polishing Ratio: 68% (Koji rice), 80% (Kake rice)
Rice Source : Gohyakumangoku (Koji rice), Fusakogane (Kake rice)
Yeast used: Association No. 601
Japanese>English