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
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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
pyonpyon
I went to a restaurant that a friend of mine who knows a lot about Tokyo restaurants told me about 😃.
The Ginza branch of one of several affiliated restaurants has a quiet and mature atmosphere ❗Drinking alone in Ginza is so mature 😍🍷🎩✨Well, I usually go anywhere by myself without a problem 💃.
It was very cold, so I asked for the recommendation of heated sake!
The long-aged menu surprised me 👀‼️
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ひるぺこ
Good evening, pyonpyon. This is a very Ginza-like restaurant, and the length of the long aging process and the prices make my nose bleed 😆 Thank goodness we got to see the menu 🙏.
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ポンちゃん
pyonpyon I'll be visiting you here too😊.
It seems you are not afraid to drink alone in Ginza 😆👍.
Surprised at the aged menu 😳I wonder what it tastes like ‼️ to be the same as life 🎶.
Japanese>English
bouken
Good evening, pyonpyon😃.
The age of the wine is amazing 😳 and there are drinks before they are born 😅.
I'm surprised at the price, but I'd like to try it once 😆.
Japanese>English
アラジン
Good evening, pyonpyon 😃.
I've only seen flashy chiebijin lately so I feel weirdly relieved 😅I hope long aged sake will be appreciated more like spirits and be priced appropriately, but then I wouldn't be able to drink it so it would be difficult 😓.
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pyonpyon
Hi Hirupeko, ✨😃❗I knew that Tokyo has great things to offer 😁💨💨This is a part of about 3 pages of aged sake...but it looks young after about 5 or 10 years 💮.
Japanese>English
pyonpyon
Hi Pon, 👋😃😃❤️ thank you for everything 😆 Ginza was also not scared to go 💃 most expensive sake of my generation 😁💨💨 I wonder if it's worth as much to me 😅 I'd love to drink it one day ✨✨.
Japanese>English
pyonpyon
bouken Hi 👋😃I've had 15 year old "Shirao" and "Asahi Wakamatsu" but this is 3 times more than that! I can't imagine if it's a great Shaoxing wine or surprisingly light ⁉️ 👀‼️
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pyonpyon
Hi Aladdin 👋😃I tried to find a 56 year old one for sale online and it's quite a good price ❗High 👀‼️ I felt that Chibijin, which is safe to drink, is extra wholesome, tasty and healing 😅.
Japanese>English
Masaaki Sapporo
Hi pyonpyon, hello ⛄️ aged sake can be that long 👀I have a 2017 Taisetsu no Kura (special junmai) that I got from a certain convenience store owner last year sitting in my closet, but it's still a kid 😅.
Japanese>English
さけラン
You've been drinking a lot of beer in the wrong place💦.
Good evening, pyon2!
I thought the price was very good, but it's aged so well!
By the way, after this...
"It's from the customer over there."
By the way, did you ever see anything like that after this 🤣?
Japanese>English
pyonpyon
Hi MasaakiSapporo, good evening 😃🌃I found a great one 💮It looks like you can buy it online but it was expensive. ‼️How many more years will MasaakiSapporo's heavy snowfall mature? I'm looking forward to it 😆.
Japanese>English
pyonpyon
Good evening, Mr. Sakeran 🌙😃❗ Except for aged sake, the prices were normal for drinking 😁💨💨I was the only one who had the place to myself, so there was no "from that customer" 😅I had such a experience once in Shinnagata, a drinking place 😅....
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