SakenowaRecord your sake experiences and discover your favorites
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じゅんさん
The last sake of the day, which was said to be the hard-to-find one.
This was the last sake of the day, which was said to be hard to find.
It has a full, beautiful sweetness that spreads in the mouth. The aftertaste is very short and melts easily in the mouth.
I want to drink it again.
Rice: Omachi produced in Okayama Prefecture
Polishing ratio 50%.
Alcohol content 16
Sushi Tenchishu
Japanese>English
じゅんさん
Junmai Daiginjo with 35% Yamadanishiki polished rice. Betsuatsurae, the flagship product of brewer Kuheiji.
The first sip gives the impression of high quality, clarity, and the sweetness and umami that spreads on the palate. The lingering aftertaste is clean, but the acidity is still very clean.
It is said that the richness of this wine increases if you let it sit for a few days rather than immediately after opening the bottle.
I highly recommend it even to those who are not good at sake.
Polishing ratio 35
100% Yamadanishiki produced in Hyogo Prefecture
Sushi Tenchishu
Japanese>English
じゅんさん
Sake from Iwakuni, Yamaguchi.
It is a summery version with a refreshing and pleasant acidity.
Ingredients : Rice, Rice malt
Alcohol percentage: 15.3%.
Sake Degree: +6.0
Acidity: 2.0
Rice type：Yamadanishiki
Rice polishing ratio：60
Japanese>English
じゅんさん
AKABU's standard.
Fruity flavor with elegant sweetness.
Everyone loves it.
Rice used: Ginga
Polishing ratio: 50%.
Sake degree: ±0
Acidity: 1.5
Alcohol content・・・・15
Japanese>English
じゅんさん
Sushi Tenchuju is a sushi and tempura restaurant. Finally, Hitakami no Yasuke was developed as a sake that goes well with sushi.
If it is said that its mild aroma, which is not too floral, does not interfere with the flavor of the ingredients, it is true.
Thank you very much for the meal.
Ingredients: Rice, rice malt
Ingredient rice: Kura-no-Hana
Polishing ratio 50%.
Alcohol content 16
Sake degree +5 to +7
Yeast: Miyagi yeast
Acidity 1.5
Amino acidity
Sushi Tenchishu
Japanese>English
じゅんさん
AKABU Junmai Ginjo has become a common sight lately. It is easy to drink and easy to recommend to others.
The story of the brewery, which was created by young people who rose from the earthquake, is also a topic of conversation with people at the restaurant as a snack with sake.
Alcohol content 15
Ingredient rice: Iwate rice
Polishing ratio 50%.
Fire-quenching
Japanese>English
じゅんさん
Clean taste and umami
Kamonishiki is a sake brewed by a young brewer.
The sake that comes with the package tag is a next-generation sake brewed by a young brewer. In other words, it is a newly developed challenge. I would like to try the others.
Rice: 80% Dewa Sanzu (Yamagata Prefecture)
Rice polishing ratio: 50%.
Alcohol content: 15%.
Sushi Tenchishu
Japanese>English
じゅんさん
Fumigiku by Fumigiku Shuzo is enjoyed at Haneya. It is a low-alcohol, easy-to-drink, freshly squeezed freshly brewed sake.
Rice: Gohyakumangoku (Toyama), Yuyamanishiki (Toyama), Yamadanishiki (Toyama)
Rice polishing ratio: 60
Yeast: Association 17 yeast
Sake Degree: -10
Acidity: 2.3
Volume: 720ml x 2 bottles
Alcohol content: 13%.
Sushi Tenchishu
Japanese>English
じゅんさん
Since we came on the day of the restaurant's second anniversary celebration, we were served a special sparkling Niimasa sake.
It was gorgeous with just the right amount of lees remaining. The flavor of the rice blended into the slight carbonation, and the taste is robust. A small amount is enough for a full experience, making it perfect for a celebratory glass of champagne.
This was from the May Shinmasa Special Hanpukai Aramasa Spark Collection, which is an experimental new sales offering this year. This was a valuable experience.
The rice used was
100% Modified Shinko (harvested in 2022, grown in Akita Prefecture)
Rice polishing ratio
Koji rice: 60% Kake rice: 60
Alcohol content
13 degrees (Unpasteurized)
I found myself at 300 check-ins. It's been 4 months since I started keeping a record. I am learning the depth of sake. I will continue to do so.
Japanese>English
つぶちゃん
Congratulations on your 300 check-in, Jun-san㊗️🎉🎊300 in 4 months is amazing‼️1I wonder how far you'll go in a year🫢.
The spark of autumn cherry blossoms🌸 added to your 300th anniversary ✨😊😊✨.
Japanese>English
ジェイ&ノビィ
Hi Jun 😃
Congratulations on 300 check-ins ㊗️㊗️㊗️ 🎉I'm sure you've had some past drinks, but 300 school climbs in 4 months is great 😳New Masa's Spark system is a great way to celebrate 🤗.
Japanese>English
じゅんさん
Thanks for your comments, Tsubu, Jay & Nobby! It's true that I have only in the past, but I'm sorry to say that I drank too much in 4 months. I've put in the [Asuken] app from today 😅 I'll be careful how much I drink from now on 😆.
Japanese>English
じゅんさん
It is said to be the birthplace of sake. Mimuro cedar is made with subsoil water from Mt. Miwa, which is also known as the water of the gods.
If you notice, Mimurosugi is the most popular sake.
On this day, it was Junmai Ginjo Yamadanishiki.
Clear and juicy flavor. Nothing is missing.
Rice used: Yamadanishiki
Rice polishing ratio: 60
Alcohol: 15.5
Sake degree: +3
Acidity: 1.8
Yeast: No.9
Japanese>English
じゅんさん
Jikon, a famous sake from Nabari, Mie Prefecture. It is a fire-brewed Yamada-Nishiki!
It is a fine sake with a rich aroma and a good balance of both umami and sweetness, suitable for the freshness of tempura.
Rice used: Yamadanishiki from Mie Prefecture
Rice polishing ratio : 50%.
Alcohol content : 16
Sushi Tenchishu
Japanese>English
じゅんさん
Junmai Daiginjo for chopstick rest.
A wine-like sake with a fruity sweetness and a touch of acidity in the latter half. The name comes from the use of Kochi yeast CEL24.
Delicious.
Rice / Gin-no-Yume or Yamadanishiki (domestic)
Rice polishing ratio / 50%.
Alcohol content/15
Sake meter / -4
Acidity／1.4
Amino acidity/1.0
Sushi Tenchishu
Japanese>English
じゅんさん
This sake is summery, refreshing, tasty, and sharp. The label is also aquarium-style, with eight types of Edomae sushi items on the back. I wonder if the toji likes it better?
It goes well with sashimi!
Rice used: Yamadanishiki
Polishing ratio: 50%.
Acidity: 1.3
Sake meter: ±0
Yeast・・・・Miyagi yeast
Alcohol content・・・15〜16
Sushi Tenchishu
Japanese>English
じゅんさん
I asked for a crisp, dry Koshi at a sushi tempura restaurant in Fukushima, Osaka, which I entered for the first time, and out came Koshi, Dai-harakuchi.
Although it is +9.5, it is actually rich mellow and fresh looking. Goes well with shellfish.
Rice: Fusakogane, Gohyakumangoku (Chiba Prefecture)
Polishing ratio: 80%, 68% (flat polished rice)
Sake degree: +9.5
Alcohol content: 17
Sushi Tenchishu
Japanese>English