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Toyo cup Junmai Ginjo
Sake Brewer : Miura Shuzo ◎Aomori
Sake: Junmai Ginjo
Rice: Misato Nishiki
Sake meter degree: +1 to +2 Polishing ratio: 55
Alcohol Content: 15-15.9 degrees Acidity: 2.0-2.1
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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Hanamup
Provenance: Yuzawa City, Akita Prefecture ■Structure: Junmai Ginjo
Rice: Sakemirai ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -9.0 ■Acidity: 1.6 ■Alcohol level: 16
Japanese>English
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KID - Natsu no Shippu Junmai Ginjo
Heiwa Shuzo Co.
Sake Brewery Location 119 Mizonokuchi, Kainan City, Wakayama Prefecture
Alcohol content 15
Rice: Gohyakumangoku
Polishing ratio Koji rice : 50%, Kake rice : 55
Pouring: Hiyashi (ignited)
Sake Degree
Acidity
Yeast No. 9
Japanese>English
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AKABU Junmai Ginjo 50% Yui no Kou
Ingredients: 100% Yunokou
Rice polishing ratio: 50
Alcohol content: 15%.
Producer: Akabu Shuzo, Morioka-shi, Iwate
Japanese>English
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Kuroryu Sakahomare Jungin 50
100% Sakahomare from Fukui Prefecture, 50% polished rice
Alcohol content
16 degrees Celsius
Japanese>English
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Kutouryuu
Normal Sake
Place of origin: Eiheiji-cho, Fukui Prefecture ■Structure: Normal sake ■Volume: 1800ml ■Price (main body): 2,000 yen
Rice used: Domestic rice suitable for sake brewing ■Polishing ratio: 65% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.0 ■Alcohol level: 15
Japanese>English
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Sake brewer Kuheiji light nigori
Brewery ：Manjyo Brewery / Aichi Prefecture, Japan
Ingredients : Yamadanishiki, Kurodasho
Sake Making :Undisclosed
Rice Polishing Ratio :Undisclosed
Rice Polishing Ratio :Undisclosed
Sake Degree :Undisclosed
Sake degree :16
Japanese>English
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Shinsei No.6 X-type
Type: Junmai Nama-no-Genshu
Type
Nama-zake
Alcohol content 13
Rice / Polishing ratio: 100% rice suitable for sake brewing / 40% (both koji rice and kake rice are 40%)
Yeast used: Kyokai No. 6
Japanese>English
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Kido Spring Breeze
Junmai Ginjo Nama Shu
Ingredients Koji rice: 50% Gohyakumangoku
Kake rice: 55% Gohyakumangoku
Alcohol 15% alcohol by volume
Japanese>English
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HANAIYAKU Junmai Ginjo Unfiltered Nama Sake
Category : Japanese Sake (Junmai Ginjo-shu)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Hachitan-Nishiki
Rice polishing ratio: 55
Alcohol percentage: 16
Japanese>English
べんべん
.
The last drink of the day.
I thought it might be a bit sweet because it was nigori. I ordered it.
Surprisingly, it was quite dry and unexpected.
As I drank it slowly, my tongue got used to it and I could taste a little sweetness, which was delicious.
I drank it at room temperature, but next time I would like to try it cold or warmed.
Japanese>English
べんべん
.
Picking at the seri nabe.
I was curious to see this one in the fridge again, so I ordered it.
It wasn't sealed, but he opened it and said it was totally fine.
Nice waitress.
When I drank it, I could feel the unusual fizzy bubbles.
It has a good balance of sweetness and sourness, giving the impression of a mild taste.
It is the type of wine that is easy to drink, so you just gobble it up.
It's so easy to drink, you can't help but guzzle it down.
Japanese>English
ジェイ&ノビィ
Hi Benben 😃
I had a pot of Seri Nabe 🍲 at home a while ago, but I really want to try it at a restaurant 😋Senkou Hatsu Tank no Sume ‼️ This goes perfectly with it 👍.
Japanese>English
AramasaNo.6 New Year-type
べんべん
.
I didn't see it on the menu or on the blackboard, but I saw it in the fridge and was curious.
I asked the waitress and she said, "You can drink it," so I ordered it.
It was the first time for me to drink No.6, and I was happy that I could drink it because it was the New Year type that I was interested in.
And I don't have to tell you how it tasted.
It tasted sweet like a fruit, with little acidity.
It was just right for my taste.
If only it were a little more affordable...
Japanese>English
べんべん
.
Today's opening sake is a junmai sake from Kido.
The first sip was quite sour, I thought.
But after the second sip, the sweetness and acidity were just right.
I like Kido's sake in general because it is easy to drink.
Japanese>English
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Kido Junmai Daiginjo sparkling Nama Sake
Producer Heiwa Shuzo
Produced in Kainan City, Wakayama Prefecture
Ingredients Rice and rice malt (Yamadanishiki)
Polishing ratio 50
Alcohol percentage 14
Japanese>English
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Hououmida Junmai Ginjo NIKKO LIMITED EDITION
Sake Brewer Kobayashi Shuzo Co.
Sake Brewer's Location: Oyama City, Tochigi Prefecture
Alcohol content: 16.0-17.0% or less
Rice: 100% Yumesasara produced in Tochigi Prefecture
Rice polishing ratio 55
Nama-shu, fired, unpasteurized
Sake Degree
Acidity
Amino Acidity
Yeast
Remarks
Japanese>English
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Kaze no Mori Aizan 807 Midori pick
Sake Brewer: Aburacho Sake Brewery Co.
Brewery Location Gosho City, Nara Prefecture
Alcohol content 16
Rice: 100% Aizan from Hyogo Prefecture
Polishing ratio 80
Nama-shu (Nama-zake)
Sake Degree
Acidity
Yeast: No.7 yeast
Remarks: Unrefined, unpasteurized, unpasteurized, unpasteurized sake.
Japanese>English
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Shichida Junmai Aiyama Hiyashiroshi
Maker: Tenzan Shuzo Co.
Reading: Shichida
Address: Ogi City, Saga Prefecture
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: +0.2
Acidity: 1.6
Rice used for making：Aiyama
Rice polishing ratio：75
Condition: Heated
Japanese>English
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Hitakami Junmai Aki-agari
Rice : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 60
Alcohol content : 16-17
Produced in : Miyagi Prefecture, Hirakou Sake Brewery
Japanese>English
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Masamune Gakki Honjozo Nakadori
Ingredients Koji rice: Yumen no Kou (Fukushima Prefecture) 60
Kake Rice type : Yumen no Kou (Fukushima Pref.) 70
Alcohol 16%.
Sake Degree ±0
Acidity 1.2
Yeast used: Fukushima Prefecture yeast
Water used for brewing: Underground water from the brewery
Japanese>English