osugi
#407
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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
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