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HanaabiTHE PREMIUM 美山錦純米大吟醸原酒生酒無濾過おりがらみ 
じゅんさんTHE PREMIUM Miyamanishiki
Junmai Daiginjo, 40% Polishing, Unfiltered Nama-shu
This is the "orikarami" version, which can only be produced in very small quantities. It seems to be a limited product sold only at limited distributors.
A regular customer asked the proprietress to serve it to us. I couldn't help but ask for one myself. I asked the proprietress for a drink.
My impression was that it was not sake, but a pineapple cocktail. Even people who are not good at sake can enjoy it. A chic sake perfect for a date!
The check-in was 199, but this is one that could have been 200.
Ingredients : Miyamanishiki
Rice polishing ratio : 40
Alcohol content : 16-17
Provenance : Saitama Prefecture, Nanyo Jozo
Sake-no-Kinoshita 熊谷 朋之Good morning, Jun-san! (≧▽≦)
Hana-yori is delicious, isn't it?
I have increased my inventory by tying this up (sweat).
Has the 200 check-in hurdle been raised?
I'm looking forward to it! じゅんさんKumagai-san, the Huayangbao is really tasty!
I am so jealous that you have it stocked at home.
Now, I am really in a state of 200 check-ins what to do. つぶちゃんGood evening, Jun-san 🌙
I drank this too 😋💕This is delicious 😆👍
I'm waiting for the unfiltered raw one too 🤭.
Oh, I see your next 200 check-in is at ❗️
Looking forward to seeing what you drink 😄♪ じゅんさんYes, mussels. I have imposed the binding to drink the hana yang whenever it is available! I will keep it up.
I would like to make the 200 check-in a memorable drink! じゅんさんAkita Tour Ginjo drinking comparison. The third item. Chiyoroku.
From right to left: Dewazuru, Kariho, and Chiyoroku.
Chiyoroku. Compared to the other two, it has a lighter impression and lingering aftertaste. It might be called "refreshing" in a good sense. For me, it is not enough. Maybe it goes well with light dishes.
Sake meter degree +3
Acidity 1.7
Rice: 100% Kame-no-o
Polishing ratio 50%.
Alcohol content 16.5
Sake-no-Kinoshita じゅんさんWe had a comparison of Akita Tour Ginjo! Second item. Kariho.
From right to left: Dewazuru, Kariho, and Chiyoroku.
Kariho is a little dry and refreshing, but it has a lingering aftertaste. It was the best in the comparison.
Sake meter rating +2
Acidity 1.5
Rice: 100% Akita Sake Komachi
Rice polishing ratio 45
Alcohol content 16
Sake-no-Kinoshita じゅんさんWe had a comparison of Akita Tour Ginjo!
Already the 6th level at the store. They are going to do up to 9th Dan.
From right to left, Dewazuru, Kariho, and Chiyoroku.
Dewazuru is a little sweet and has a pleasant taste.
Sake meter (Sake meter degree) -2
Acidity 1.9
Rice: 100% Misato Nishiki
Rice polishing ratio 55
Alcohol content 16
Sake-no-Kinoshita じゅんさんSake-no-Kinoshita, second bottle.
This is a spring limited edition sake from Kochi's Drunken Whale.
The light cloudy color does not disappoint, and the aroma is soft and fluffy, but the taste is sharp and gaseous and of high quality.
I am glad I came.
Rice: Gin-no-Yume (Kochi Prefecture), Yamadanishiki (Hyogo Prefecture)
Polishing ratio/50
Alcohol content/17
Sake degree/+4Acidity/1.6
Amino acidity/1.6 じゅんさんLong time no see Hamamatsu, Sake-no-Kinoshita.
The only sake recommended today that I tried by appearance was this craft saké rice and agave sake, which is the only sake offered by this craft saké.
It is a collaboration with Gunma's Tsuchida Sake Brewery. It appears to have been made with Association Yeast No. 6 and the raw sake brewing process.
We all opened the bottle together, as it was the first time for both of us at the restaurant.
After a moment of sweetness, the umami of the rice is conveyed quite well. This might be a bit too much for some people's taste. It might be better if you drink it just before it is heated up.
Rice: 100% Akita-produced Sasanishiki rice
Polishing ratio 90 じゅんさんI was brought here for the first time, and at the end, the lovely proprietress asked me, "Would you like to have a glass of melon?
I was offered this dish.
It was a perfectly ripe melon.
The brewing method to bring out the sweetness is called "four-stage brewing.
In the case of this Shizen Shu, it is 3.33, which is 3 and 1/3 steps of preparation.
So, a splendid ripe melon sake.
Thank you very much for the sake.
Ingredients: Rice, rice malt
Ingredient rice: Naturally grown rice
Polishing ratio 60
Alcohol content 16.5
Hamamatsu Sake-no-Kinoshita じゅんさんIt will be the first of the day. Hana-Abi-Oriki.
It is said that the precious orioles from the "Shizuku pickings" were carefully collected, which is a rare value.
Fruity, refreshing, sweet and spicy.
If I had it at home, I would enjoy the second day, the third day, and finally the oriki.
I am grateful just to be able to drink it.
Alcohol content 16%.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio 40
100% Yamadanishiki
Hamamatsu Sake-no-Kinoshita じゅんさんVersion labels for Akita Shunginjo 2021, in which 31 breweries in Akita Prefecture participated; for 2022, 25 breweries participated, with a uniform design and colored labels each year. When the product goes on sale, it is said to sell out in no time due to reservations. Akita is doing quite well, and we wonder what the design will be for 2023.
Chiyoroku, the label is a deep, subdued green, but the contents are firm and dry with a softly fragrant ginjo aroma.
Of course, it is an easy-drinking Junmai Daiginjo.
Chiyoroku Junmai Daiginjo #17
Rice used: 100% Miso Nishiki, using mainly kura-associated yeast
Rice polishing 50%, Alcohol 16.5
Hamamatsu Sake-no-Kinoshita じゅんさんNama Hashimoto no Dobu, I guess it really was this Hamamatsu store that was the first of its kind. The rate of encounter in the past year is high.
It is full-bodied, yet cool and crisp.
It's the same copy as Asahi Nanchara Dry.
It's a completely different thing, though.
Ingredients: Awa Yamadanishiki and Nihiharu
Polishing ratio 65
Hamamatsu Sake-no-Kinoshita じゅんさんI don't remember much, but it was at Sake-no-Kinoshita for the second day in a row.
It was a fun and tasty drink in an atmosphere that added a bit of niceness to the home.
Such a memorable drink.
Let's come back again.
Raw material rice: Omachi
Polishing ratio 60
Alcohol content
17.5 degrees
Yeast: Association No. 9
Sake degree +5
Acidity 1.9
Hamamatsu Sake-no-Kinoshita じゅんさんI have been a big fan of Amego no Tsuki since I went to Hiroshima and drank it. I love the taste and the name. And this is a Junmai Daiginjo that I think is the best of them all.
I enjoyed it in Hamamatsu.
Hakutsuru-nishiki was a variety created by a brewer aiming to go beyond Yamada-nishiki.
Rice : Hakutsuru-Nishiki from Hyogo Prefecture
Rice polishing ratio : 48
Sake meter : +1
Acidity : 1.4
Alcohol content : 16% (Unpasteurized)
Sake-no-Kinoshita じゅんさんThe work is already major.
Rice: Nipponbare (produced in Shiga Prefecture)
Rice polishing ratio 60
Sake degree: undisclosed
Acidity Not disclosed
Alcohol content 17 じゅんさんTamagawa ICE BREAKER, a penguin drink that you may see around here and there, is soft, refreshing, and easy to drink.
Rice: Nipponbare (Shiga Prefecture)
Polishing ratio 60
Sake degree: Undisclosed
Acidity Not disclosed
Alcohol content 17
Sake-no-Kinoshita じゅんさんA customer took me to a sake bar in Hamamatsu.
The beautiful proprietress offers valuable knowledge of sake and a variety of delicious drinks. If you go to Hamamatsu, you will want to drink here.
This is the "Queeen" (Queen), a low alcohol sake. It seemed to be very popular among the low alcohol sake.
I was so interested in the proprietress's manners that I forgot what it tasted like, so I'll have to go back.
Rice::Dewazanbaku
Rice polishing ratio: 60
Alcohol degree: 12 degrees Celsius
Sake degree: -5.0 ■Acidity: 2.3
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