osugi
Cute Christmas label! Sweet and flavorful.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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
osugi
Apparently it's a sake made by dancyu magazine!
I've never been a fan of Yamahai, but this was very easy to drink.
Japanese>English
osugi
Fruity but refreshing, not too sweet, just the right balance. This is one of my favorites that I have had recently.
Manufacturer：Drunken Whale Brewing Co.
Reading: Suigei
Specific name：Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol Content: 17
Sake Degree: +6
Acidity: 1.95
Rice used for making: Ginpu
Rice polishing ratio: 50
Condition: Nama-shu
Japanese>English
osugi
Dry at first, then the alcohol comes in with a thump.
Is it the unique flavor of Yamahai?
It's like a tokoso (a kind of sake).
Ingredients: Miyamanishiki, Toyonishiki
Rice polishing ratio: 60
Sake degree: +12
Acidity: 1.7
Alcohol content: 15-16
Japanese>English
Nabeshimaブルーラベル 山田錦
osugi
100% Yamada Nishiki
Fruity and delicious
Specified name: Normal sake, sake
Ingredients: Rice, rice malt, brewing alcohol
Polishing ratio 60
Rice used: Yamadanishiki
Alcohol content 15
Japanese>English
osugi
This is a seasonal product of Kuroryu. It's a refreshing drink that you won't be able to stop.
Type: Ginjo
Ingredients: Rice, rice malt, brewing alcohol
Rice: Gohyakumangoku (produced in Fukui Prefecture)
Rice polishing ratio 55
Alcohol content 18
Sake degree +5.5
Yeast
Acidity
Amino acidity
Japanese>English
osugi
The picture is so out of focus....
Koji rice: Yukikake Miyamanishiki
Kake rice: Yukikake Miyamanishiki
Polishing ratio Koji rice: 70%, Kake rice: 70
Koji Bacteria
Yeast No additive
Alcohol percentage 15
Sake meter degree -3 to +1
Acidity 2.5～3.8
Amino acidity 1.8～2.3
Japanese>English
osugi
The flavor is very sharp and fresh.
Honjozo Nama-Shu (Honjozo Nama-Shu)
Rice: Fukuhikari and Gohyakumangoku
Polishing ratio 65
Sake degree +9
Acidity 1.6
Alcohol percentage: 16% to less than 17
Japanese>English
osugi
Sake level of +14. Dry, refreshing and very good.
Type Junmai Ginjo
Ingredients: Rice, Rice malt
Raw material rice Yamadanishiki
Rice polishing ratio 60
Alcohol content 14
Sake meter degree +14
Yeast
Acidity 1.8
Amino acidity 0.9
Japanese>English
osugi
Glasses we met again this year
Sake Brewer : Hagino Shuzo (Miyagi)
Rice：100% domestic rice
Rice polishing ratio：Not disclosed
Sake degree: -1
Acidity: 2.1
Alcohol Content: 14 degrees (undiluted)
Yeast used: Undisclosed
Japanese>English
osugi
Ingredient Rice Miyamanishiki/Aki no Sei
Taste type: Very dry
Rice polishing ratio 60
Alcohol percentage 16.0-16.9
Sake Degree +12
Acidity 1.9
Japanese>English
osugi
It's hard to read "Korin".
Raw material rice: Dewa Tsanzan produced in Yamagata Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -7
Acidity 1.5
Alcohol 15.7
Japanese>English