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じゅんさんSenryo Otokoyama from Miyako City.
A sake that does not give that clear an impression.
Is it better to say it is clear or transparent? Characteristic of water? It may go well with lightly flavored dishes.
Alcohol content: 16%.
Rice polishing ratio: 50
Rice used: Yamadanishiki produced in Hyogo Prefecture
Yeast used: G240
Sake meter degree: +1 to +2 じゅんさんAfter a series of Junmai Daiginjos, I sometimes want a very dry, full-bodied sake.
So I chose this +10 Iwate sake.
Ah, this is a dry sake that is easy to understand. It would be good lukewarm with a meal. I drank it cold.
Alcohol level: 16-17 degrees Celsius
Rice polishing ratio: 70
Sake degree: +10
Acidity: 1.50 じゅんさんDaiginjo-shu made from Iwate Prefecture's finest sake rice, Yui no Kaori (fragrance of Yui).
It is 40% polished and the fact that it is labeled as a limited edition is very attractive.
The taste is clear and mellow on the palate.
I could have drunk this first.
Produced in Morioka City, Iwate Prefecture
Rice polishing ratio: 40
Sake meter degree: +2
Alcohol content】16%. えりりんJun-san konban-ha!
I was just drinking another Kiku no Tsukasa🎶.
⬇️ I also have a Nanbu Bijin sake future that I will give a review later 😊.
じゅんさんHello, Eririn-san. Tohoku is great, so many good drinks! I am amazed at the amount of check-ins you have, and I can really tell that you enjoy drinking. Nanbu Bijin, good luck in your quest for sake rice completeness! じゅんさんThe starter for the night in Kitakami was
Nanbu Bijin's Aizan.
It is a floral wine, but the flavor of the rice remains strong.
It is a little sweet.
Next time, I would like to compare it with Omachi and Sake Mirai's versions.
Ingredient Rice Aizan
Polishing ratio 50%.
Water used for brewing: Oritsume-Basenkyo subsoil water (medium-hard water)
Yeast 1801
Sake meter degree -2
Alcohol 16-17%.
Acidity 1.7 じゅんさんLast night I was in Kitakami City, Iwate Prefecture, on business.
It was my first time to visit a restaurant, and my first time to drink sake.
I had a chance to drink a variety of Iwate sake.
The best sake of the day was Washinoo's flagship Junmai Ginjo-shu, a gorgeous, refreshing, slightly sweet sake. It is Junmai Ginjo-shu, Washinoo's flagship sake. It is a gorgeous but beautiful sake. Delicious!
Alcohol 17%.
Sake Degree
Rice type: Yamadanishiki
Brewing water: Medium soft water (well water on site)
Polishing ratio: 35
The most memorable dish of the day was the "Kaka no Hoshi".
Sliced live shark heart. The taste of the finest liver sashimi. A specialty of Kesennuma. It was also delicious. RecommendedContentsSectionView.title
