Timeline
じゅんさんAfter the all-you-can-drink, I asked for the last one. The manager recommended the Tsuneyama Hiyoroshi. It is only available at this time of the year.
Elegant and gentle aroma
Beautiful umami and mild acidity.
The dignity of specially selected sake.
Delicious.
Raw material rice: Sakahomare
Polishing ratio: undisclosed
Sake degree: around +2
Acidity: around 1.6
Alcohol content 15 じゅんさんNow, we are almost two hours into the all-you-can-drink period, and all that's left is to chow down on the standard drinks, right?
Tokujiro special junmai sake from Kyoto Joyo Shuzo with pressed sushi. Certified as an everyday drink that you can continue to drink without disgust. I want to bring it home.
Rice polishing ratio 55
Sake degree +4
Rice used: Gohyakumangoku じゅんさんI am a sucker for sake made with local ingredients. Naruto Tai Tomoe is a junmai ginjo made with Yamadanishiki from Tokushima Prefecture. It has a melon flavor and a calmness to it, very nice. I'm a little biased. 😅
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice used: Awaichiba Yamadanishiki (produced in Tokushima)
Polishing ratio 58
Alcohol content 15 じゅんさんMinami Junmai Ginjo, which seems to be gradually gaining popularity in Kochi. It seems to be made with yeast from Kochi and has a rich ginjo aroma.
Ingredients: rice, rice malt
Sake meter degree: +8, Acidity: 1.7
Rice polishing ratio: 50% (Matsuyama Mitsui)
Alcohol content: 17 
じゅんさんYuho from a sake brewery in Hakui, Ishikawa Prefecture, the city of UFOs. I drank a junmai ginjo the other day, but this junmai sake is more like a sake.
It is characterized by a harmonious acidity, a delicious taste of rice, and a subdued aroma that does not interfere with the food.
I found myself checking in at 800.
I hope to reach 1,000 by the end of this year.
Ingredients : rice, rice malt
Sweetness and spiciness: Sake meter degree: +5.2 Acidity: 2.0
Rice polishing ratio: Koji: 60% (Gohyakumangoku from Ishikawa Prefecture), Kake: 55% (Notohikari from Ishikawa Prefecture)
Alcohol Content : 16.0 ジェイ&ノビィGood morning, Jun-san 😃!
Congratulations on your 800 check-in ㊗️㊗️㊗️㊗️㊗️㊗️㊗️㊗️ 🎉Yuho is a delicious food sake 🍶😚Good luck for the 1000 bottles of Meishukai 👋 じゅんさんGood morning, Jay & Nobby. Congratulations on your return to Corona. I have learned it because of the impact of the recently learned Yuho name! Yes, it is a good name. It's a good accompaniment to a meal.
I will try to reach 1000 bottles! つぶちゃんJun-san, congratulations on your 800 check-in ㊗️🎉🎊Yuho is a sake that I thought was delicious after drinking Jungin Hyakumangoku no Shiro at a sake fair😊I would like to try a different kind 😋.
Good luck with the 1000 by the end of this year! じゅんさんLight and dry around here.
Sake that goes best with sashimi.
Rice】 100% Yuki Megami produced in Yamagata Prefecture
Polishing ratio】 50%.
Alcohol content】 15%. じゅんさんI had never heard of a sake called Niseko before.
I was told that it was founded in Taisho, so I ordered it, thinking that they are doing a good job in Hokkaido.
The aroma of ginjo and the richness of the rice spread out.
Rice: Hokkaido comet
Rice polishing ratio: 60
Alcohol: 16%.
Yeast: No. 7 and No. 14 じゅんさんSawaya Matsumoto is a Kyoto sake that is easy for me to drink and recommend to others because it has no habits.
Moriboshi Gohyakumangoku has a clear color and mouthfeel, and I think it is a versatile standard food sake.
Rice polishing ratio Not disclosed
Alcohol content 15
Rice: Gohyakumangoku produced in Nanto City, Toyama Prefecture じゅんさんTokishizashi] is matured in ice temperature for a long time.
The taste is rich and refreshing!
This is a sharp ginjo that goes well with meals.
Ingredients: 100% Yamadanishiki produced in Yoshikawa-cho, Hyogo Prefecture
Sake meter: +5
Acidity: +5
Rice polishing ratio: 55
Alcohol content: 15 じゅんさんToday we went to Ikiizumi SUI-SUI, an all-you-can-drink sake store in Nihonbashi, for a workshop party.
The first drink was a Shiga Triple Star, which has a big impact on the label. The label is colored in a way that it no longer looks like Dom.
It is a well-balanced, slightly light sake with a pineapple aroma.
This restaurant limits each table to two 250-ml bottles of Tokugaru. You have to finish it before you can go on to the next one, so the pace naturally quickens💦.
The miso (miso paste) that comes with the sashimi is also very tasty.
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage: 17
Rice used: Ginbukiyo from Shiga Prefecture
Polishing ratio 60
Sake meter degree +5.0
Acidity around 1.6 chisaSecond cup of Tokushima Miyoshigiku
Pineapple feeling with good acidity 🍍. chisaFruity but dry, delicious.
First time in Tokushima and conquered Shikoku. chisaHeavy! Heavy! The image of Kyushu, the shochu powerhouse.
Now we have conquered Kyushu. chisaI didn't know you could drink Sentoku at a izakaya in Tokyo!
Excited to find it at a restaurant I've been wanting to go to 🥹.
Light and easy to drink. RecommendedContentsSectionView.title
