Venue Information for 横浜タカシマヤ銘酒百選

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Glorious Mt.Fujiハイパーノヴァ純米大吟醸原酒生酒無濾過

Fuji Shuzo Yamagata

11/14/2020, 11:15:37 AM

11/3/2020

横浜タカシマヤ銘酒百選

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Drinking like water. It's a sweetness that comes on the tongue along with a slow, oozing sensation. It's fine on its own, but it's good for food poisoning. Yeast:Yamagata Yeast Sake rice: Yukiwakamaru Rice polishing rate: 50%. Sake meter reading:-7.0 Acidity:1.3 Amino acidity:0.7 Alcohol content:16.3 degrees

Japanese>English

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Glorious Mt.Fuji酒未来純米大吟醸原酒生酒無濾過

Fuji Shuzo Yamagata

7/26/2020, 10:20:57 AM

横浜タカシマヤ銘酒百選

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Junmai Daiginjo from Eiko Fuji (Yamagata Prefecture) Non-filtered Raw Sake Comparison drinker's future Developed by Mr. Takagi, who is famous for his fourteenth generation Selected sake rice for use Sake made in Sake Mirai. Compared to the Starry Sky Passage. The watery swissiness of the mouthpiece is increased The sweetness and aroma are also a bit more pronounced. The specs are also more in the direction of sweetness. You can drink it alone or as a sipping drink. You can do whatever you want. Rice polishing ratio: 50%. Yeast used: Yamagata yeast Sake Meter: -10 Acidity: 1.4 Amino Acidity: 0.8 Alcohol Content: 16.3 degrees

Japanese>English

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Glorious Mt.Fuji星祭純米大吟醸原酒生酒無濾過

Fuji Shuzo Yamagata

7/8/2020, 4:09:11 PM

横浜タカシマヤ銘酒百選

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100% of mana musume The Star Festival here on the night of the Tanabata. Slightly sour taste and Sweetness that is typical of Eiko Fuji It's still good. You can do it alone or with a meal. Fish, curry, and cold. Nori tsukudani with cream cheese. It's a match. Rice polishing rate 50%. Sake meter reading -1.0 Acidity 1.4 Amino Acidity 0.7 Alcohol Content 16.7 degrees Yamagata Yeast

Japanese>English

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Haneya翼純米大吟醸生酒

Fumigiku Shuzo Toyama

5/23/2020, 9:59:48 AM

横浜タカシマヤ銘酒百選

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甘みと酸味がジュワッと入るインパクトのある飲み口ほんのり苦味の後味を残してじんわりと消えていく夏にさっぱり飲むのに良いお酒かも

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Glorious Mt.Fuji七星純米大吟醸原酒生酒無濾過

Fuji Shuzo Yamagata

5/7/2020, 1:42:02 PM

横浜タカシマヤ銘酒百選

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愛山も良かったが七星も甘みが強くて僕好み最近の勉強でアルコール度数が高いと甘みと苦味が増えると知り榮光冨士はアルコール度数が高いから (日本酒の基本アルコール度数は15度) 甘いのかなと思うけど一方で苦味はないので、そういう工夫があるのか？山形の酵母は甘味成分を出しやすいようなのでそのおかげですかね

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