Eikofuji Junmai Daiginjyo Unfiltered Nama-shu Aizan
Raw material rice Aizan produced in Hyogo Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.7
Alcohol 16.7
Burger point 92pts
I'm glad it doesn't have a strange premiere at this point.
Clean Aizan-like fruitiness, clarity and crispness.
Takashi Junmai
Rice used: Miyamanishiki from Shinshu
Rice polishing ratio: 55
Sake meter rating: +6
Acidity: 1.4
Alcohol content・・・15
The standard for Goyo Sushi
Haneya Junmai Ginjo Prism Nama Sake Ultimate Shiboritate
Specific name Junmai Ginjo
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness: Slightly dry ■Rice: Gohyakumangoku from Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 16
This is also delicious 😋.
Eiko-Fuji MAGMA - The Primordial Vibration
Rice: Omachi produced in Akaban City, Okayama Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -5
Acidity 1.6
Alcohol 16.7
Delicious 😋.
The name has a kind of middle school feel to it, which is also nice 🤭.
Jun Kitayuu
Rice: Aomori Prefecture Masugura
Polishing ratio 60
Yeast used: Association No. 701
Alcohol percentage 15.4
Sake Degree +4.5
Acidity 1.2
The standard sake of Goyojushi
Misuzu Junmai Ginjo ORIGARUMI NON-FILTERED NAMA
Specific name Junmai Ginjo
Sake rice Miyamanishiki
Polishing ratio 49
Alcohol 16%.
Sake meter degree +2
Creamy and delicious!
Tanigawadake Junmai Ginjo Betsuatsurae
Domestic rice
Polishing ratio 60
Yeast G202 (Gunma Prefecture)
Alcohol content 15
Sake Degree ±0
Acidity 1.5
Amino acidity 1.0
Number of days of unrefined sake 24 days
I don't remember much, but I remember it was delicious.
Sei Gohyakumangoku 35, special order Junmai Daiginjo
Rice: Gohyakumangoku produced in Shibukawa City, Gunma Prefecture
Polishing ratio 35
Sake degree -1
Acidity 1.3
Yeast used: 1801
Condition: Nama-shu
Brewing year (BY) 2023BY
Alcohol content 15%.
At Goyo Sushi in Futago-Shinchi
It was amazingly delicious!