Timeline
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. 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. 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 👍. 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... 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. taiKido 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 taiHououmida 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 taiKaze 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. taiShichida 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 taiHitakami Junmai Aki-agari
Rice : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 60
Alcohol content : 16-17
Produced in : Miyagi Prefecture, Hirakou Sake Brewery taiMasamune 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 taiShimofuri Romain Light Nigori Haragori Junmai Ginjo
Rice used: Koji: Gohyakumangoku 55% polished rice
Rice used: Kake: Yumenokochi 55% polished rice
Rice used: Yondan] Himenomochi 55% polished rice
Alcohol percentage] 16
Yeast] Utsukushima Yume Yeast
Sake meter] Undisclosed
Acidity】Not disclosed taiCollage Junmai Ginjo Sake Mirai
Rice : Yamagata Sake Mirai
Rice Polishing Ratio : 50
Alcohol content : 16
Produced in : Miyazumi Meisho, Fukushima taiJomon Nohyo (sect of Buddhism)
Producer Kikusui Shuzo Joint-Stock Company
Production area Noshiro City, Akita Prefecture
Sake by the specific name of Ginjo
Alcohol content] 15.5 [Sake meter degree] +2 [Acidity] 1.5 [Rice used] 55% Hanabukiyuki taiMutsu Hachisen Junmai Daiginjo Kura Limited Version
Sake Brewer "Hachinohe Shuzo (Hachinohe City, Aomori Prefecture)
Classification "Junmai Daiginjo-shu
Ingredient Rice "Hanabukiyuki
Yeast used: Unknown
Rice Polishing Ratio "40
Alcohol Content "15
Sake Degree "Unknown
Acidity: Unknown taiMikotsuru Junmai Ginjo Unfiltered Nama Sake
Manufacturer: Suwa Mikotsuru Sake Brewery
Classification: Junmai Ginjo
Rice: Yamadanishiki produced in Azumino, Nagano
Polishing ratio 50%.
Sake degree +1
Acidity 1.7 taiYamazan Junmai Daiginjo Unfiltered Harajuku
Rice used: Yamae-Nishiki 100% Yaehara, Tomi-city, Nagano, Japan
Rice polishing ratio: 40
Alcohol content: 15
Producer: Yamazan Shuzo, Ueda City, Nagano Prefecture taiKaze no Mori Akitsuho 657
Ingredient rice Akitsuho
Rice polishing ratio 65
Yeast used: K-7 series
Condition: Unfiltered, unpasteurized, unpasteurized sake
Brewing year (BY) 2024BY (summer tank brewing in 2024BY)
Alcohol content 16%. taiTakanami Minamoto, unfiltered, raw sake, Nakadori Nakakumi, experimental brewing
Producer Takachiyo Shuzo
Production area Niigata
Ingredients Rice, rice malt, brewing alcohol
Rice Undisclosed
Polishing ratio Not disclosed
Sake degree Not disclosed
Acidity Not disclosed
Yeast used Not disclosed taiAve. Project Akada by field 2022-2023BY
Rice] 100% Kariwa-mura rice from Niigata Prefecture
Alcohol content】16%(Draft)
Yeast] Undisclosed
Sake meter] Undisclosed
Acidity] Not disclosed taiKiku-no-sato Junmai Ginjyo, single shot fired
Rice: 100% Yumesasara produced in Tochigi prefecture
Rice polishing ratio: 55
Sake degree: +8.0
Acidity: 1.5
Alcohol degree: 14
Yeast used: Akari Ogawa yeast RecommendedContentsSectionView.title
