Timeline
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 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
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 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. 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%. 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. 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 😋. 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 osugi#398
Clear and tasty.
Rice: Yamadanishiki, Saigo-no-Shizuku, 60% polished rice
Alcohol 15
Sake meter degree +9% Acidity 2.0 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 osugi#362
Flavor like whey. Kinky. osugiSlightly 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) osugiKinoene. Dry and dry, apparently. It has a sharpness!
Specific name: Junmai
Ingredients: Rice, Rice malt
Alcohol content: 17
Sake meter degree: +8
Acidity : 1.8
Rice type : Koji : Gohyakumangoku/Kake : Fusakogane
Rice Polishing Ratio : 68%/80
Condition : Nama-shu osugiIt's refreshing and I really like the taste.
Rice: medium fresh senbon
Rice polishing ratio: 80
Ingredients: rice, rice malt
Sake meter: +5
Acidity: 1.9
Yeast: Home cultivated
Alcohol: 17°C
Sweetness: Dry RecommendedContentsSectionView.title
