Timeline
hoshiakiJunmai Unfiltered Nama Sake🍶Asahi no Yume🌾Natsukoma🐎.
2nd glass at a coworkers drinking party✨Summer sake season🌻.
Sukitto✨, good acidity 😆. A bit grassy, but it moves the food along.
The label is fun to joke around with 😙.
Aburi no Domanchu @ Takadanobaba 20240605 hoshiakiSpecial Junmai 🍶 Nama Sake✨
Long time no see drinking with coworkers 🍻.
A little bitterness. Sweetness on the back. Beautiful ✨Good for a toast 🥂.
Aburi no Domanchu @ Takadanobaba 20240605 kuropisoSG
In the middle of the searing process Mr. Takada Baba
mouth open kuropisoMutsu Hachisen Wine yeast brewed V1116
Aburi no Doshinchan-san (Takadanobaba)
Happy to open the mouth kuropisoEiko Fuji HOSHI MATSURI 2024
Junmai Daiginjo Unfiltered Nama Sake
Mr. Aburi no Doshinaka
Mouth opening yoo-hoo! taiOhmine 3grain Ohmine Junmai 3 grains unfiltered unpasteurized sake
(Ohmine 3grain Ohmine Junmai 3grain)
Sake Brewer : Ohmine Shuzo
Location: Mine City, Yamaguchi Prefecture
Rice polishing ratio: 50%.
Rice】 100% Dewa Sanzu
Ingredients: Rice (domestic), Rice malt (domestic)
Water】Benten spring water
Alcohol content】15%. taiTakeyuki Buyu cycle ogawa yeast
Rice used: Hitanishiki produced in Ibaraki
Yeast used: Ogawa yeast from Ibaraki
Koji mold used Marufuku bean sprouts produced in Ibaraki
Alcohol 14
Rice polishing ratio 58
Sake meter --- 1.4
Acidity 1.4 taiKudokibe Jr.
Junmai Daiginjo
Alcohol percentage: 16 or more, less than 17
Rice used: Dewasanbana from Haguro Town
Polishing ratio 44
Yeast used: 1801/M310
Sake degree -- around 15.0
Acidity 1.3
Nama/Hiirei Hiirei taiHououmida Sake Mirai Junmai Daiginjo Unfiltered Hon Nama
Rice used: Sake Mirai
Polishing: 50
Specified name sake, etc. Junmai Daiginjo/nama-shu
Degree of alcohol content 16%.
At Aburi no Doshinaka in Takadanobaba taiShinsei flax cat
Junmai, white malted rice
Akita Prefecture] Akita Sake Komachi
Rice polishing ratio
60
At Aburi no Doshinaka in Takadanobaba taiHanamup Junmai Ginjo Nama Shu Dewa Butterfly
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Volume: 1800ml ■Price (main body): 3,450 yen
Rice: Dewa Tsanzan ■Polishing ratio: 50% ■Yeast used: Undisclosed
Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15
At Aburi no Doshinchan in Takadanobaba tagacyI like Domanzaka not only because the food is good, but also because the staff is very friendly and helpful.
Unlike drinking at home, drinking out with friends is a good way to drink a little of a variety of sake. On this day, we had about 10 kinds of sake. The representative sake was Hanayo. When I was at the restaurant and thought, "Wow, this is good! I guess it is a typical way to use sake-no-wa, but I was so engrossed in talking that I forgot about it.
★★★★☆ Delicious. I want to drink it again.
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