osugi
#381
Gunma sake. Refreshing.
Polishing ratio: 60
Sake meter degree: -2
Ingredients: Rice, Rice malt
Alcoholic Beverage: 14-15 degrees Celsius
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osugi
#380
I can't make out the information because it's so out of focus...
I do remember that it was delicious.
Ishikawa Sake No. 68 (Hyakumangoku no Shiro), 60% polished rice,
Alc. 14 degrees (undiluted)
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osugi
#343
This was the fifth sake bar of the day.
Location: Akita City, Akita Prefecture
Type：Junmai-shu
Rice used: 100% Akita Sake Komachi
Rice Polishing Ratio : (Koji rice) 55% (Kake rice) 60
Alcohol Content：13.0
Sake Degree : Not disclosed
Acidity : Undisclosed
Japanese>English
osugi
#331
osugi
#330
osugi
#329
Sake that I only tasted.
Alcohol content 15.3
Ingredients Rice Rice Malted Rice
Polishing ratio 50%.
Rice used: Akita Hoshiakari
Sake degree -5.0
Acidity 1.5
Amino acidity
Yeast used AK-1
Japanese>English
osugi
#328
Koeikiku because I drank too much dry sake and wanted to drink sweet sake. It is nigori with a fruity aroma.
Japanese>English
osugi
#327
I was allowed to taste it. I haven't had a lot of special honjozo, but it's nice and robust.
Rice: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio 60
Pouring: Hi-ire
Sake meter +7
Acidity 1.2
Amino acidity 1.0
Yeast: Yamagata No. 9 yeast
Japanese>English
osugi
#326
It's refreshing and tasty.
Rice used: Yamadanishiki
Rice polishing ratio: 55
Sake meter degree ... +17
Acidity: 1.5
Alcohol content・・・・16
Japanese>English
osugi
#325
Dry and stable bakuren.
Heat treatment etc. state Fire-quenching
Ingredients Rice, rice malt, brewers' alcohol
Alcohol content: 17° to 18° C
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +20
Acidity 1.0
Japanese>English
osugi
#324
This is a 40th anniversary sake. The name was coined by reversing the word "Forever" to "REVEROF.
When I asked the sake god for a dry sake, he recommended it. High alcohol content! I got drunk!
Specified name: Tokubetsu Junmai
Ingredients: Rice, Rice malt
Alcohol content: 20%.
Sake meter rating: + 9.9
Acidity: 2.9
Rice type: Yamadanishiki
Rice polishing ratio：60
Condition: Fired
Japanese>English
osugi
#323
It goes well with all kinds of dishes. Delicious with a little sourness!
They call it "Chiebijin" because the founder's wife's name was "Chie"!
Sweetness/Sweetness: Slightly dry
Rice type : Koji : Yamadanishiki Kake : Hinohikari produced in Yamaka, Kitsuki City, Oita Prefecture
Polishing ratio : Koji:65% Kake:70
Alcohol Content : 15.3
Sake meter: Undisclosed
Acidity: Not disclosed
Japanese>English
osugi
#322
Saga sake, Ento. The sweetness hits you at first, but then it gets sharp.
Specific name: Junmai Ginjo-shu
Ingredients: rice, rice malt
Rice used: Yamadanishiki
Alcohol content 15
Japanese>English
osugi
#321
Schwarzenegger, muscat-like freshness!
It's like a very rare wine, and I'm so glad I had it!
Price: 720 ml, 5,500 yen
Place of origin: Nara Prefecture
Rice: Akitsuho
Polishing ratio 30%.
Alcohol percentage: 16
Colander!
Japanese>English
osugi
320 check in!
Slightly effervescent and schwaggy.
Japanese>English
osugi
Vanilla? Brandy? Delicious sake from Tsuruoka with an aroma like vanilla or brandy?
Sake degree ±0∼+1.0
Acidity 1.65∼1.75
Amino acidity 1.15∼1.25
Rice polishing ratio 60
Yeast: Yamagata NF-KA, Yamagata yeast
Rice: Dewanosato (Yamagata)
Alcohol 16.5
Japanese>English
osugi
Purple Space
The yeast we use is from Giovanni's research.
Sake: Junmai Daiginjo
Rice: Miyamanishiki from Akita Prefecture
Sake degree: ±0
Rice polishing ratio: 50
Alcohol level: 15
Acidity: 1.6
Japanese>English
osugi
Amagasaki Nishiki Tokusyu No.7 yeast, 2⚪︎3 days unrefined
I think it tastes full-bodied
Japanese>English
