Timeline
じゅんさんIsobajime, a surprisingly delicious honjozo.
The last sake of the day was Shiboritate Honjozo.
It is delicious, so please drink it.
Rice used: 100% Kiyonishiki (Yamagata)
Sake degree: +4 to +5
Polishing ratio - average 31
Polishing ratio - Koji/Kake 65
Acidity: 1.2
Yeast used: New-5 (Shizuoka traditional yeast)
Ingredients・Rice・Rice malt・Brewing alcohol
Alcohol content・・・15度以上16度未満 じゅんさんAfter sweet sake, drink the spiciest sake you can find. Tenbi's spicy heaven. Red label, but not spicy.
The mellowness of the sake has a taste story, but there is a crisp aftertaste at the end.
Rice polishing ratio: 60
Alcohol content: 15% (original)
Sushi, snacks, Atago じゅんさんYamada-Nishiki 35 "Betsuatsurai",
Yamada-Nishiki 40 "his place
and this Yamadanishiki 45 "human
It has a hint of sweetness and citrus.
Above all, it is beautiful and looks good in a wine glass.
Rice: Yamadanishiki
Rice polishing ratio 45
Alcohol content: 16%.
Sushi, snacks, Atago じゅんさんFrom the very distinctive label of Makino Sake Brewery's Ohai, macho Junmai Yamadanishiki 80%.
Even with 80% polished rice, this dry junmai has a beautifully clean flavor of rice without any cloying taste.
Ingredients: rice (domestic), rice malt (domestic)
Polishing ratio 80% (100% Omachi is used)
Alcohol content: 15%.
Sushi, snacks, Atago じゅんさんI visited Atago in Higobashi for the first time in over a year.
Fresh, elegant, fragrant and sweet sake. It has a noble lady's feeling.
IngredientsRice (domestic), Rice Koji (domestic)
Ingredient Rice100% Akita Sake Komachi
Alcohol content 16
Polishing ratio 50%.
Sushi, snacks, Atago じゅんさんI've heard a lot about it, but I've never actually had a chance to drink Manju, even though I've drunk Senju.
This is my first Manju.
It has an elegant taste. The aroma is just right, and it doesn't interfere with meals.
No wonder it is so popular.
I think Manju can be drunk without getting tired of it.
Raw material rice Gohyakumangoku, Niigata rice
Polishing ratio 50% Kake rice 33
Alcohol content 15
Sake degree +2.0
Acidity 1.2
Sushi - Atago じゅんさんShut up and man is ganki. A famous sake from Iwakuni. It is delicious.
Alcohol content】17度
Sake meter】+3.5
Acidity】2.0
Rice] 60% Yamadanishiki (Koji), 60% Gohyakumangoku (Kake)
Yeast] Association No. 15
Sushi - Atago じゅんさんA slightly spicy junmai sake made from 100% Yamada-Nishiki produced in Shiga Prefecture and unloaded by a contracted farmer in limited quantities.
It has a good balance of softness and depth of flavor unique to Yamada-Nishiki.
Thank you, Atago!
Sake degree +4.5
Acidity 1.8
Rice: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio 60
Fermentation Association No. 901
Alcohol 15%.
Sushi - Atago じゅんさんIt is not light and dry, but rather mainstream dry.
It has a ginjo aroma and a delicious rice flavor, but with a clean aftertaste.
If you find this at a sushi restaurant, ask for it.
You won't regret it.
Rice: 100% Izuwasanbai, Yamagata Prefecture
Polishing ratio 50%.
Yeast used: Yamagata KA
Alcohol 15%.
Sake degree +8
Acidity 1.6
Amino acidity 1.0
Sushi - Atago じゅんさんThe ultimate food wine
I heard it is good with oysters and albacore, but it was also a great marriage with sushi.
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice
Sushi - Atago じゅんさんToday was my first visit to Sushiban Atago.
The manager, Mr. Atago, recommended the dry starter.
This is a must-try for dry sake lovers.
It is a good cost-performance sake, yet it has such a refreshing and umami harmony.
I would like to drink it again.
Ingredients: Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio 60
Yeast K-701
Alcohol content 15%.
Sake degree +10
Acidity 1.6
Amino acidity 1.2
Sushi snacks Atago RecommendedContentsSectionView.title
