Timeline
じゅんさんThe last drink. From the store.
Ni Usagi. It is made from Manzai rice which Maruishi Brewery only uses.
Sip it in one gulp. It tastes gorgeous and sweet.
Rice used: Banzai
Polishing 70%.
Specified name sake, etc. Junmai/fire-aged sake
Degree of alcohol content 16 じゅんさんThis is another Masuizumi made with Yamadanishiki, which has a good balance of aroma and flavor, not to be outdone by Masumi. Junmai Ginjo.
Toyama also has many delicious sake.
Alcohol 17%.
Rice / Polishing ratio 100% Yamadanishiki / 55
Yeast used じゅんさんMasumi's Kuro. This is a dry, light and dry sake with good sweetness, acidity and a bitter taste at the end.
The best sake of the day!
IngredientsRice, Rice Koji
Rice variety
Miyamanishiki produced in Nagano Prefecture
Yamae Nishiki produced in Nagano Prefecture
Yamadanishiki produced in Yamakuni, Kato-shi, Hyogo
Hitogochiki produced in Nagano
Rice polishing ratio 55
Alcohol content 15 じゅんさんFreshly squeezed!
Rice: Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio 60
Nama-zake
Sake Degree +3
Acidity 1.5
Amino acidity 1.1
Yeast: Niigata yeast G74 じゅんさんBottled as-born raw sake!
Soft and easy to drink.
Fresh as ever. じゅんさんThe first drink at my first restaurant was Junmai Ginjo Omachi from Hiroshima.
Kamo Kanehide.
It has a deep flavor that can only be waited for.
Moreover, it is easy to drink cold.
Ingredients: Rice (domestic)
Rice Koji (domestic)
Rice / Koji rice: Akaban Omachi
Kake rice: Omachi
Rice Polishing Ratio / 50
Alcohol / 16% abv. RecommendedContentsSectionView.title
