じゅんさん
Next is a super dry special junmai.
The sharpness disappears quickly!
Served with char-grilled cold yellowtail!
Rice used: 100% Miyamanishiki
Rice polishing ratio: 55
Sake meter: +10
Acidity: 1.4
Alcohol content: 16%.
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じゅんさん
Dry Junmai for dinner with an acquaintance for consultation.
It is very dry. But it goes well with charbroiled Shimonita green onions.
Alcohol content 15
Ingredients Rice, Rice malted rice
Ingredient rice: 100% Hitogochi produced in Nagano Prefecture
Polishing ratio: 59% for chicken rice, 70% for hanging rice
Sake degree +6.0
Japanese>English
じゅんさん
Tenmei, a vat-brewed sake.
The orange label asserts a distinct flavor. In fact, sweet and sugary in a mild drinking session.
Delicious.
Rice used: Koji: Yamadanishiki from Aizu Sakashita, Kake: Gohyakumangoku, Kame-no-o, Yumenokou from Aizu Sakashita
Rice Polishing Ratio : Koji:50% Kake:65
Alcohol percentage: 16
Sake meter degree: +2.0
Acidity: 1.6
Japanese>English
じゅんさん
Newly released this summer, it is a straight Junmai Dry Taste!
Combination of Miyagi rice and Association No. 7 yeast
The mouthfeel is crisp and sharp! The taste is sharp and clean!
It goes well with summer.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Alcohol content: 15
Japanese>English
じゅんさん
Fukuoka's local sake after a long time.
This is also a summer sake, but sweet and mellow.
Rice: Yamadanishiki, Yumeichikkai
Polishing ratio: 50
Yeast used: In-house cultivated
Sake degree: ±0
Acidity: 1.7
Alcohol content: 15
Japanese>English
じゅんさん
It's August. Summer is in full swing.
Eat a set of summer sake and sweet vinegared tomatoes.
Apparently, this is no ordinary Haginotsuru, with its piquant, fresh sake quality and crisp finish!
Rice polishing ratio - 48%.
Sake degree -1.5
Acidity・・・1.4
Alcohol content・・・15°(Draft)
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