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Godan Miyazawa (ごだん 宮ざわ)

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Godan Miyazawa (ごだん 宮ざわ)
25
Yuko
This is a limited edition sake made possible only because it is truly made in the cold, with the oli from the junmai system collected from the bottom of the tank and bottled together with the junmai honmai jyosumi sake. The beautiful blue and translucent white color of the sake invites you to imagine the winter "ocean" of the Sea of Japan as seen from Mihama, Wakasa.
Japanese>English
じゅんさんじゅんさん
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Godan Miyazawa (ごだん 宮ざわ)
28
じゅんさん
Mizu-hashiroshi, doburoku brewed by long-term fermentation. It is stirred out of the bottle into a bowl and served after it has been seasoned to taste. Yes, "to eat" is an apt description. But it has a not-so-nice sake taste. It has a strong aroma that is vividly spread on the palate, yet it is not cloying. Sweetness and acidity. This is the original doburoku. I would like to think that this is the original doburoku. Godan Miyazawa
Japanese>English
じゅんさんじゅんさん
久米桜STARBURST生酛にごり酒
KumezakurashuzouTottori
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Godan Miyazawa (ごだん 宮ざわ)
27
じゅんさん
You know, there is a delicious sake called Starburst from Kumezakura in Tottori, but it is hard to find because it was made in collaboration with a famous overseas sustainable and organic doctor or author! Who? The sake is made from Yamadanishiki and Tsuyoshi sake rice grown in the company's own rice fields and polished to 90%, but it has a clean, clear flavor and acidity, probably because it is organic rice and the rice itself has no impurities. Is the rice polished more because of the use of pesticides? Ingredients: Both rice and rice malt are from Tottori Prefecture Rice used: Koji: 23% Yamadanishiki, Kake: 77% Strong rice Producer: Own rice field, Wolf Valley naturally grown rice Rice polishing ratio: 90 Alcohol content: 15 Sake degree: +5.7 Acidity: 8.5 Amino acids: 3.9 No yeast added Godan Miyazawa
Japanese>English
じゅんさんじゅんさん
Mukyu Tenon齋香　さけ　R4BY生酛無濾過
Itakura ShuzoShimane
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Godan Miyazawa (ごだん 宮ざわ)
36
じゅんさん
The concept is to make sake. Sako Nishiki is used to make sake with 3-day koji yeast. And no yeast is added. It is truly an ancient Izumo sake. I was filled with emotion just by listening to the explanation. The taste is clean. Ingredients: Rice, Rice Koji Ingredient rice: Sakonishiki from Okuidumo 10%. Alcohol 15.8 Polishing ratio 50%. No additive yeast No filtration Fired once Godan Miyazawa
Japanese>English
じゅんさんじゅんさん
Senkin純米大吟醸　朝日純米大吟醸
せんきんTochigi
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Godan Miyazawa (ごだん 宮ざわ)
12
じゅんさん
Sentori was served as a starter at a nice Kyoto-style kaiseki restaurant. One of the sake breweries that insists on domaining. Juicy when served cold. But it has a transparency that does not disturb the meal. Good. Rice used: Asahi from Okayama Prefecture Polishing ratio: 50%. Sake meter... Acidity Alcohol content・・・・15 Godan Miyazawa
Japanese>English

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