Timeline
じゅんさんSpeaking of Shimane, I am Tenju.
This is a sake called Mukai Tenju.
It has elegance.
It leaves a beautiful aftertaste. I guess this is what they call a lingering aftertaste.
Ingredients: rice (domestic), rice koji (domestic)
Rice: 100% improved Omachi produced in Shimane Prefecture
Rice polishing ratio: 60
Alcohol content: 13%.
Higashiyama Mukunin じゅんさんI heard that the sake rice produced by Mr. Matsushita is called Matsushita rice. Yamada-Nishiki is organically grown without using any pesticides.
It has a soft mouthfeel and elegant aroma.
Served with matsutake mushrooms and Omi beef shabu-shabu.
Rice used: Yamadanishiki (Matsushita rice)
Polishing ratio 50%.
Sake degree +6.6
Acidity 1.2
Higashiyama Mukunin Masaaki SapporoGood morning, Jun 😃1,300 check-ins is amazing 👀Congratulations 🎊Come on, the drinks and food look great 😋. じゅんさんThank you for your comment, Masaaki. Pairing sake with food can be addictive once you get into it. You have to consult your wallet though💦. じゅんさんHiyoroshi" is a sake brewed with Miyamanishiki from Nagano Prefecture and Miyagi yeast.
Fairly mild taste.
Served with unakyu (eel) from Lake Shinji.
Rice used: Miyamanishiki produced in Nagano Prefecture
Polishing ratio: 50%.
Sake meter degree: +2
Acidity: 1.7
Amino Acidity・・・1.1
Alcohol content・・・16 じゅんさんPairing at a somewhat nice kappo restaurant.
Since it was a fish dish, a very dry wine was served.
It was indeed crisp and good!
With Yamagata's straw-roasted Spanish mackerel.
Rice used: 100% Sakanishiki from Shimane Prefecture
Rice polishing ratio: 55
Alcohol content: 16%.
Sake degree: +15 くまくまLast, Jikin's Junmai Daiginjo with Tokkami Omachi💛 くまくまNext, Kikusen's Special Junmai🤎 from Shizuoka くまくまNext, Katsuma Junmai Sake from Toyama 🖤. くまくまTonight we start with a Junmai Ginjo made with Yamadanishiki from Morishima from Ibaraki🩶. くまくまThe last was an unfiltered junmai sake from Shimane by Kei. くまくまNext, Izumo Fuji's ultra-harsh Junmai Ginjo from Shimane💙. くまくまNext, a special junmai sake from Yamaguchi by Takashi 🩵. くまくまNext is Nanamoto Yari🤎, made with all pesticide-free rice. くまくまTonight, at the counter kappo in Nakameguro, we started with Tenshu Junmai sake from Shimane, made with Association No. 6 yeast. RecommendedContentsSectionView.title
