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Tasyu Tokubetsu Junmai
Rice: 55% Polishing ratio: 15-16% Alcohol: 15-16% Sake strength: +3 Acidity: 1.5
Japanese>English
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Timeline
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HIROKI Special Junmai
Sake Brewer Hiroki Shuzo Honten
Sake Brewer's Location 3574 Ichinaka Nibanko, Aza, Aizu Sakashita-cho, Kawanuma-gun, Fukushima-ken
Alcohol content 16.3
Rice type : Yamadanishiki, Kake rice type : Gohyakumangoku
Polishing ratio Koji rice : 50%, Kake rice : 55
Heating: Once
Sake Degree +3
Acidity 1.6
Remarks
Japanese>English
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Senbori Aikoku
Manufacturer: Senkin (Tochigi Prefecture)
Specified Name Not disclosed
Ingredients: Rice, Rice malt
Sweetness/Sweetness: ■Rice: Aikoku No.3, Domaine Sakura Yamadanishiki ■Polishing ratio: ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Houou Mida Aikoku
Address：Oyama-shi, Tochigi
Specific Name : (Nama Hashiroshi)
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3
Acidity: -3
Rice used for making：Tochigi Aikoku No.3
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English
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Houou Mida Aikoku
Address：Oyama-shi, Tochigi
Specific Name : (Nama Hashiroshi)
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3
Acidity: -3
Rice used for making：Tochigi Aikoku No.3
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English
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14th Generation 『No Filtering
50% National Rice
Chinese>English
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AKABU SEA
Ingredients: Ginga
Rice polishing ratio: 60
Sake Degree: Undisclosed
Acidity: Not disclosed
Alcohol content: 13
Regions: Iwate Akabu Shuzo
Japanese>English
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itonami Sharp
Use of the meter is not open to the public
Seimi Aoho
Degree 12
Chinese>English
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Sanzen Sakura Junmai Ginjo Comet 55
Sake Brewer: Sansei Sakura Shuzo
Specific name Junmai Ginjo
Polishing ratio 55
Yeast used: undisclosed
Alcohol percentage 15
Sake Degree +2
Acidity 1.6
Amino acidity undisclosed
Rice used: Comet
Japanese>English
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Nowadays, the special pure rice is raw.
Raw rice: Gohyakumangoku (80%), Yamadanishiki (20%) (using a cut)
Rice polishing：60%
Alcohol content: 15.5%
Manufacturer: Kimiya Sho Brewery, Nabari City, Mie Prefecture
Chinese>English
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Yuki no Mayu (Snow Cocoon) Nenkosuru Mori (Brewing Forest)
Rice used: "Gohyakumangoku" from Niigata Prefecture / "Koshibuki" from Niigata Prefecture
Polishing 60
Specified name sake, etc. Junmai Ginjo/namaishu
14% alcohol by volume
Japanese>English
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Form SG
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage 17
Rice used: Unpolished rice Yamadanishiki
Polishing ratio 70
Yeast used
Sake meter degree -1
Acidity 1.8
Nama/Hiire Nama
Japanese>English
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Sasasamune Special Junmai
Rice : Yumenokou from Kitakata
Rice polishing ratio : 60
Alcohol content : 15
Produced in : Fukushima Prefecture, Japan Sasamasamune Brewery
Japanese>English
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Kudokibe Jr. and Ogawa Yeast
Manufacturer Kame-no-i Shuzo
Heat treatment: Nama-fume (once-fired)
Ingredients Rice, Rice malt
Alcohol content: around 16.5
Ingredient rice Banshu Aiyama
Polishing ratio 44
Yeast used: Ogawa No. 10
Sake degree -5.0 approx.
Acidity 1.4
Japanese>English
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Senkouri I-Shiki
Specified name Not disclosed
Nama/Hiireire Sake (with heat treatment)
Sweetness: Umakuchi ■Rice: Domaine Sakura Yamadanishiki ■Polishing ratio: 90% ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Mimuro Sugi Special Junmai Dry
Rice used for making the rice : Rohafu
Rice polishing ratio : 60
Sake Degree : +6
Acidity : 1.9
Alcohol content : 15
Provenance : Nara Prefecture, Imanishi Shuzo
Japanese>English
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Mimuro Sugi Special Junmai Dry
Rice used for making the rice : Rohafu
Rice polishing ratio : 60
Sake Degree : +6
Acidity : 1.9
Alcohol content : 15
Provenance : Nara Prefecture, Imanishi Shuzo
Japanese>English
あふぃお
I was thrilled because I didn't expect to be able to drink it!
And since there were only a few left, they opened up a new dragon bastard in another glass for the ones we couldn't pour out, so we could compare freshly opened ones with the ones that had been open for a while ✨.
First, the Jyushiyo that had been open for a while.
The aroma was pear and white peach, elegant and floral, raising expectations even before drinking 🍶´-.
The mouthfeel was silky and the refined sweetness of Jyushiro's unique Wasanbon-like taste gently enveloped my mouth, and the sake was more refined than I had expected.
Freshly opened, it smelled already juicy, and fresher flavors than before stimulated my nose!
The taste is also very satisfying, filling the mouth with a sweetness like biting into a juicy, fresh fruit!
If I had to sum it up in one word, it is "mellow umakuchi", but the sweetness and umami lingers gently in the aftertaste, not at all dull and wonderful sake ( ˇωˇ )✨!
Japanese>English
ジェイ&ノビィ
Good morning, Afio 😃!
Congratulations on your exciting meeting with Jyushidai ㊗️ 🎉 And you were lucky to compare the bottom of the bottle and the opening of the mouth 🤗.
Japanese>English
あふぃお
Good morning, Jay & Nobby! We didn't expect to be able to compare our drinks, so we were really lucky 😋.
Both were so good that I became a fan of Jyushiyo 😋.
Japanese>English
Kariho杜氏の秘蔵酒
teadrop
Kariho has a strong image of dryness, but this one has a strong sweetness and umami.
Japanese>English
