メキシコテキーラ
Today's 9th cup.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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
しんしんSY
I finally found it!
I bought this sake at a liquor store in Hakodate and drank it at the hotel.
It was so delicious that I was hoping we could meet again somewhere.
I had longed to meet it again!
I knew this fruity taste would be exceptional!
The second course was all my favorites!
It was a cold night, but it warmed my heart as I tucked into my first entrée and fried oysters!
extensive knowledge
Rice : Yamadanishiki, Gohyakumangoku
Rice polishing ratio : Koji 50%, Kake 55
Alcohol content : 16-17
Japanese>English
しんしんSY
morning sun hawk
Another kind of sake is now available.
This one is cold stored sake.
I liked this one better.
It has a little more sweetness than the new sake.
But if you let it sit for a while, you can feel a little astringency in your throat!
If you come to Yamagata, you must try Asahitaka.
Sketches
Raw material rice: Yamagata Prefecture's suitable rice for sake brewing
Koji rice (in-house polished rice brand Hashu Homare)
Kake rice [Yamagata Prefecture rice Miyamanishiki
Polishing ratio / Sake degree: 55% Hazyuuhomare, 60% Miyamanishiki
Japanese>English
しんしんSY
Go to the second cool.
From here on, let's go to the sake you are interested in and your favorite genre of sake!
If you come to Yamagata, you must have Asahitaka!
I wondered if there would be two kinds of sakes due to the season, and I was right, there were two kinds!
First, we started with a freshly stored sake.
It tastes like Jyushiyo!
I love fruity sake. ❤️
Freshly fried oysters and cold sake is the best!
Knowledge
Type of Sake Special Honjozo Sake
Ingredients rice, rice malt, brewers' alcohol
Rice: 100% domestic rice
Rice polishing ratio 55
Alcohol content 15
Japanese>English
しんしんSY
The fourth type of sake to start was the first Tenju!
It's a new sake!
It was described as a little astringent and grapefruit-like.
It was indeed a little sour and astringent.
The first 4 types were pretty solid, so let's change them to my liking after this!
extensive knowledge
Rice: Gohyakumangoku from Okuidumo, Tsuyahime from Shimane
Rice polishing ratio 60
Sake meter degree ---
Acidity --- 17
Degree of alcohol 17% (undiluted)
Japanese>English