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じゅんさんThis sake is made by the owner of the brewery himself using sake rice that was manually sorted and salvaged from the sake brewery that was completely destroyed by the Noto earthquake this year. Some say he may never be able to make this junmai ginjo again.
While the story is amazing, the taste is also wonderful.
I had another glass of this precious sake.
I hope we can do it again next year.
Alcohol 15%.
Rice Polishing Ratio 55
Ingredient rice: Hyakumangoku No Shiro じゅんさんYou can't go wrong with Haneya.
This summer's Junmai Ginjo was no different.
Fruity and refreshing. It is easy to drink and the alcohol content is low at 14%, so you can gobble it up.
I served it with Ehime's Ehikko Jidori chicken Negima.
Rice：Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 14%. じゅんさんSummer in Roppongi at Yakitori restaurant, Nen-es.
We ordered the bisque to go with one of the yakitori courses. It is a slightly cloudy sake made by blending the "rough" (the first part of the sake when it is pressed) and the "blended" (the last part of the sake).
The clarity of the bottle is evident, but the sake as a stand-alone is not as punchy. It is an easy-drinking sake.
Rice used: Miyamanishiki
Rice polishing ratio: 55
Sake meter rating: +3.5
Acidity: 1.2
Yeast used: Association 1801
Alcohol percentage: 15 shoEasy to drink, refreshing taste ^_^. RecommendedContentsSectionView.title
