しーちゃ
Snow Label
Soft and sweet
from
Pitty-pitty
laced with bitterness.
Japanese>English
しーちゃ
It is supposed to be dry, but the first sip is soft, fluffy and sweet.
Once you drink it, you'll find that it's strong and alchoholic.
Japanese>English
ゆうちゃん
Slightly sweet
Slightly tasty
It was delicious!
Japanese>English
じゅんさん
The seventh and final drink of the day was a bottle of
Atago no Matsu no Nigorizake, a low-alcohol dessert-sake sensation. The restaurant's choice is very thoughtful. Thank you very much.
Atago no Matsu also has such a great label.
And it was an easy-drinking after-dinner sake with a moderately sweet, schwitty and thick taste.
Today we drank seven kinds of eight-packs.
Let's do it again.
Rice used: Miyagi Hitomebore
Rice polishing ratio: 60
Sake meter degree -55
Acidity: 3.3
Amino Acidity・・・・1.5
Yeast・・・Red yeast
Alcohol content・・・11
Japanese>English
熊谷 朋之
Hi, Jun-san! (≧▽≦)
It is amazing that you drank 7 kinds of 8 gou of sake in one night!
Were you all right the next day?
You have been uploading at a high pace, so I guess your next target is to reach the 100th number.
I'm looking forward to it!
Japanese>English
じゅんさん
Hi, Kumagai-san. Yes, I've been drinking, taking care not to let today affect me! I haven't had a drink for about 5 days, so I guess it's a reaction.
It is true that the next one was the last one. I'll think about what I want to drink!
Japanese>English
じゅんさん
Today's sixth bottle is Zanzou Hourai Queeen (Queen) Hi-ire Genshu. This is the first time we have met since the restaurant in Hamamatsu.
At that time, it was a raw sake directly from the tank.
It was still a popular sake, and the first sip made me say
Oh, this is delicious!
This is delicious!" was the first straightforward comment from my partner after the first sip of the sixth bottle.
Yes, of course it is!
I had forgotten what it tasted like in the first place.
Yes, it is a wonderful sake. The Kanagawa brewery is quite good.
Rice used:: Dewasanbaku
Rice polishing ratio: 60
Alcohol degree: 12 degrees Celsius
Sake degree: -5.0 ■Acidity: 2.3
Japanese>English
じゅんさん
In search of even better sake and appetizers, we went to UMAMI, a sake bar, for the third time.
The fifth bottle of the day was today's number one!
Only two more glasses of Jyushiyo Kakushin left!
And it's 100% Banshu Yamadanishiki, grade A!
Thank goodness! I'm so happy!
This sake is very clear, but at the same time deep and broad. No other words are needed. It is simply delicious.
Thank you, UMAMI, for serving us. Thank you for remembering us even though we hadn't been there for 6 months.
Rice used
50% Banshu Yamadanishiki (from Hyogo's special A district) 100%.
Alcohol〉 15% alcohol by volume
Ingredients〉 Rice (domestic), Rice malted rice (domestic)
Japanese>English
じゅんさん
The first time I drank an anchor was on this day.
It was Tanabata.
It's a coincidence, isn't it?
Japanese>English
じゅんさん
Nijiiro Bakuren Chokarakuchi Daiginjo
（Nijiiro Bakuren Chokara-kuchi Daiginjo)
I still like to drink dry sake with a kinky taste.
Ingredients: Dewanosato
Rice polishing ratio 33
Alcohol 17%.
Sake degree 15 degrees
Acidity 1.2 degrees
Yeast: Ogawa No. 10
Japanese>English
じゅんさん
Ureshicho's Daiginjo, a summer-only brew.
Not a chopstick rest, but a throat rest.
I went to the next one immediately.
Japanese>English
じゅんさん
We decided to drink in the Yokohama locality because of the trend that a 300-year-old brewery in Aichi has moved to Kanagawa for this Corona disaster.
Yeah, well, another time.
Ingredients: rice, rice malt
Rice: 100% domestic rice
Rice polishing ratio: 70
Alcohol content: 15%.
Sake meter: -5
Acidity: 2.3
Japanese>English
じゅんさん
It was at this sake bar UMAMI that I first encountered the HINEMOS series.
Not only do they have 10 concepts of completely different tastes from 7:00 am to 4:00 am, but the way they make them, the fact that they are located in Odawara, the fact that they have been seeing a lot of pop-up stores lately, the fact that they have a gift box with 10 small bottles, etc. I was a little too hooked and ended up buying all the varieties for home drinking after this. I'm going to buy all of them for drinking at home.
NIJI is a junmai sake with malic acid.
My personal favorite is SANJI, which has a very unique grassy or cedar aroma.
Japanese>English
じゅんさん
Sake Bar UMAMI original, which is brewed differently every year.
Anchor Raifuku.
I don't know what's in the draft sake.
I think the one on the left is made from 2022 Gohyakumangoku.
Japanese>English
Gonta
Good sake, not too flamboyant and well balanced.
I want to drink it again.
Japanese>English
Gonta
Gorgeous fruity aroma. Slight sweetness.
Japanese>English