SakenowaRecord your sake experiences and discover your favorites
Timeline
Yuko
We received a craft liquor and an unusual one.
A forest-inspired liquor made with hiba, geranium, bergamot and lavender.
Wine? Gin? Sake? It tasted like a mysterious wine.
Japanese>English
Yuko
There are several new political ‼️
and Tangerine, which I am not so familiar with.
It is delicious, with a refreshing sourness that only Niimasa can offer.
Japanese>English
ほにほに
Nice to meet you! Excuse my comment! Shinsei is delicious, isn't it? Tangerine! I'm surprised I've never seen or heard of it! I want to drink it! (LOL)
Japanese>English
Yuko
I found a sake BAR and came here.
It is a hideaway store, and the sake menu is too extensive to worry about 🥰.
The sake is lightly cloudy and fruity.
Japanese>English
じゅんさん
Finally, a fully ripe version of Koshi's Apple, which we drank this summer, came out in the fall, so we all drank it!
Damn, it's sweet, man! But not unpleasantly sweet, the ripeness of the apple!
Ingredients: rice, rice malt
Alcohol content: 15
Sake meter rating: -15
Acidity : 3.0
Rice type : Kake/Yamadanishiki, Koji/Gohyakumangoku
Rice Polishing Ratio：58/50
Japanese>English
じゅんさん
After the blamed sake, we had a pure shizuku-brewed Hououmida. It is a special limited edition sake with a slight effervescence, but perhaps it had been too long since the bottle was opened, or maybe there was just a little bit of it left in the bottle.
However, the aroma is sweet and refreshing, and the mouthfeel is elegant and full of umami.
Rice used: 100% Tochigi rice
Polishing ratio 50%.
Strength: 15-16 degrees Celsius
Japanese>English
じゅんさん
Blame sake. In the process of pressing the unrefined sake for junmai-daiginjo-shu, the process of pressing the unrefined sake under natural pressure and then applying artificial pressure to finish pressing the unrefined sake is called "blaming".
Therefore, the sake may taste a little bit like a leftover flavor,
But this Urasugiyuu is not like that at all, and has a beautifully concentrated flavor.
This is the result of Junmai Daiginjo.
Rice 100% Izuwasanzu from Yamagata Prefecture
Yeast: Yamagata yeast KA, 16-1
Alcohol 17%.
Rice polishing ratio 40
Sake degree +2
Acidity 1.6
Japanese>English
じゅんさん
Limited Production Collage Bizen Omachi
Very fragrant and the rice is full.
It is very good. It is elegant.
Rice : Bizen Omachi
Rice polishing ratio : 50%.
Alcohol content : 16
Japanese>English
じゅんさん
For sharpness and clarity, this sake is my favorite of recent years. It also has a high alcohol content of 18 degrees.
Ingredient rice: Yatan from Hiroshima Prefecture, Ishikawamon from Ishikawa Prefecture
Sake degree +10
Acidity 1.8
Alcohol content 18°.
Japanese>English
じゅんさん
My first sake, Yamato Shizuku from Akita.
It has a firm taste and fullness.
Rice used: Akita Sake Komachi
Rice polishing ratio: 55
Yeast used: AKITA Yukiguni Yeast
Sake degree: +0.3
Acidity: 1.7
Alcohol percentage: 16
Japanese>English
じゅんさん
Hiyayogoshi continues at a sake bar in Ginza. Atago no matsu. Delicious with a melon-like sourness.
Served with assorted sashimi.
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15
Japanese>English
じゅんさん
The fourth and final dry drink comparison is
one of Noto's joint brewing support projects.
Delicious!
While the original version is "soft water and fire-brewed," the collaborative version is "ultra-hard water and raw sake" used by Kaze no Mori's Aburinaga Sake Brewery. Both sakes are made with Yamadanishiki that escaped the disaster. It's a collaboration, isn't it?
Rice used: Yamadanishiki
Polishing ratio 50%.
Alcohol 16%.
Japanese>English
じゅんさん
The third glass in a dry sake drinking comparison at a sake bar in Ginza was a very dry Michisakari.
The rice flavor is well balanced with a refreshing aftertaste. This sake would go well with Asian cuisine!
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Source： Kake rice (Akitakomachi from Gifu Prefecture), Koji rice (Miyamanishiki from Akita Prefecture) Polishing Ratio：50
Sake meter degree: +18
Pour: 15 to 16 degrees C
Japanese>English
じゅんさん
The second glass of the dry sake comparison at a sake bar in Ginza was Umakara Manzaku, Hiyoroshi.
This sake has a very good umami taste that gradually spreads in the mouth rather than a dry taste.
Koji rice: Sake rice produced in Akita Prefecture, etc.
Kake rice: Rice suitable for sake brewing, etc. produced in Akita Prefecture
Rice polishing ratio: 55
Alcohol percentage: 16
Sake degree: +8.5
Acidity: 2.0
Amino acidity: 1.2
Yeast: Association No. 9
Japanese>English
じゅんさん
We stopped by a sake bar in Ginza on our way home from an event to compare dry sake.
The first of four glasses was Kawanakajima.
Delicious dry sake. Dry with depth.
A delicious dry sake that is very smooth on the palate.
Ingredients ... Rice (domestic), Rice Koji (domestic)
Rice used for making this product: 100% Miyamanishiki
Rice polishing ratio ... 59
Sake degree ... +5
Acidity ... 1.6
Amino acidity ... 1.3
Yeast used ...
Alcohol percentage ... 15.8%.
Japanese>English
