osugi
#398
Clear and tasty.
Rice: Yamadanishiki, Saigo-no-Shizuku, 60% polished rice
Alcohol 15
Sake meter degree +9% Acidity 2.0
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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
osugi
Kinoene. 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
Japanese>English
osugi
It'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
Japanese>English
osugi
Cute Christmas label! Sweet and flavorful.
Japanese>English
osugi
A little schwarziness?
Ingredients Rice, Rice malt
Ingredient rice: Ginga
Rice polishing 60
Alcohol content 16
Japanese>English
osugi
Sake is a collaboration between Shonan Nofu's Waka-Danna and
IBU, an illustrator, and Kyokuju, a sake shop.
This limited edition sake is brewed with Gohyakumangoku from Nagaoka, Niigata.
I don't know the name of the sake. I have almost no information.
Japanese>English
osugi
A low-alcohol version of Kido.
It was quite sharp and very tasty.
Rice type： Gohyakumangoku
Rice Polishing Ratio： Koji Rice 50%, Kake Rice 55
Alcohol content : 13.0
Sake meter degree : ---
Acidity : ----
Yeast: KYOKAI 1001,1401
Japanese>English
osugi
Sweet fruity. Slightly effervescent?
Rice: Yamadanishiki produced in Tokushima Prefecture
Rice polishing ratio 80
Yeast used: Kyokai No. 7 series
Condition: Unfiltered, unpasteurized, unpasteurized sake
Brewing year (BY) 2021BY
Alcohol content 16%.
Japanese>English
osugi
It is said to be the hottest junmai sake in Japan. It is indeed very refreshing. The alcohol comes afterwards with a thump.
Rice: 100% Dewanosato (Yamagata Prefecture)
Polishing ratio: 70%.
Fermentation: Yamagata yeast
Sake meter: +28
Acidity: 1.3
Amino acidity: 1.2
ALC: 18 degrees
Storage: Refrigeration required
Suitable temperature: Cold to room temperature
Japanese>English
osugi
So pretty on the label!
Sweet but easy to drink.
Myokozan Junmai Ginjo HEARTFUL FLOWER Nama
Rice used: Gohyakumangoku
Rice polishing ratio: 55
Sake degree : +3
Acidity ： 1.3
Alcohol content Sake alcohol percentage: 14.5
Japanese>English
osugi
Dry and refreshing.
Chiyomusubi seems to be the No. 1 Tottori sake.
Type Junmai
Taste Dry
Alcohol 16
Sake degree 11
Rice polishing ratio (%) 55
Rice type/variety used: Yamadanishiki
Japanese>English
osugi
A limited edition sake called Tansei. It has a refreshing summery taste.
Product standard ： Junmai-shu
Alcohol content: 15% alcohol by volume
Rice polishing ratio: 70
Japanese>English