osugi
#460
Specific Name : Tokubetsu Honjozo
Ingredients : Rice, Rice malt
Alcohol Content : 16
Sake Degree:
Acidity:
Rice type：Yumen no Kou
Rice polishing ratio：60
Condition: Fire-brewed
Japanese>English
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Timeline
osugi
#426
I'm too out of focus to understand what's going on.
I enjoyed talking with a Taiwanese girl who happened to be next to me.
Japanese>English
osugi
#420
Fukushima sake. It was easy to drink.
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol Content : 13
Sake Degree : ± 0
Acidity : 1.4
Rice used for making sake : Yumenokou
Rice Polishing Ratio : Koji : 60% / Kake : 70%
Condition : Fired
Control : Refrigeration required
Japanese>English
osugi
#419
Mouth opening and day 4? I was able to compare the two drinks.
I liked the 4th day better because it was mellower. The Kuchikkyo was also very crisp and tasty. It went well with the red clam string.
Rice: (Koji)Gohyakumangoku (Kake)Yumenokou (Shidanmai)Himenomochi
All rice is grown in Aizu
Polishing ratio 60% Yeast used: Utsukushima Yume Yeast (F7-01)
Alcohol percentage 16
Sake meter Not disclosed
Acidity Not disclosed
Japanese>English
osugi
#418
Back Menu.
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Polishing ratio 65
Rice used: Gikin-san, produced in Yuzawa, Akita
Alcohol percentage 15
Sake meter value +15
Japanese>English
osugi
#409
osugi
#408
osugi
#407
osugi
#402
This is the second rocky shore boast of the day.
The photo on the back is too out of focus to recognize it at all.
Japanese>English
osugi
#400
The commemorative 400th check-in is Koei Chrysanthemum.
Fruity and sweet
100% raw material rice: 100% Kitanoshizuku produced in Hokkaido
Polishing ratio 60
Alcohol content 13%.
Japanese>English
熊谷 朋之
Good evening, osugi! (Hello, osugi!)
Congratulations on your 400th check-in! Congratulations on your 400th check-in!
It's wonderful that you were honored to be the first one to check in.
I am envious of you because I don't get a chance to drink it often.
Japanese>English
ひっさん
Good morning, osugi 😃.
Congratulations on your 400 check-ins ㊗️
I sometimes drink Koei Kiku too, they are all fruity, easy to drink and delicious👍.
I hope you continue to enjoy your sake life 😋.
Japanese>English
osugi
#399
Refreshing and very tasty.
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: +8.0
Acidity: 1.7
Rice used for making：Ginpu
Rice polishing ratio：50
Condition: Heated
Japanese>English
osugi
#398
Clear and tasty.
Rice: Yamadanishiki, Saigo-no-Shizuku, 60% polished rice
Alcohol 15
Sake meter degree +9% Acidity 2.0
Japanese>English
osugi
#363
Eiko-Fuji Dry Junmai Issen Fuujin. It seems to be limited to 110,000 bottles.
This sake was recommended to me on the excuse of my birthday.
It is the best sake I have had recently! It has a clean and refreshing taste.
Rice: Gohyakumangoku, grown in Toyama Prefecture
Polishing ratio 80
Yeast: Yamagata yeast
Sake meter degree +13
Acidity 1.7
Alcohol 15.5
Japanese>English
osugi
#362
Flavor like whey. Kinky.
Japanese>English
osugi
Slightly acidic. Strong aroma.
Rice / Ginpu (Hokkaido rice)
Rice polishing ratio/50
Alcohol content/17%.
Sake degree/+7
Acidity/2.0
Amino acidity/1.3
Yeast/KA-1 (Kumamoto yeast)
Japanese>English