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Happo no Jusui Special Junmai
Rice：Haenuki rice produced in Yamagata Prefecture
Polishing ratio: 60
Fermentation Process: Yamagata KA
Sake Degree:
Acidity: -5
ALC: 15
Fire-aged
Rich flavor, juicy, spicy, nigori
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tai
Tenmei Nakadori 4-go Junmai Namaishu
Specific name Junmai-shu
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness/Slightly dry ■Rice: Koji: Yamadanishiki from Aizu, Kake: Omachi from Okarida, Akaban, Okayama ■Polishing ratio: Koji: 50%, Kake: 65% ■Alcohol level: 14.8 degrees ■Sake degree: -5.0 ■Acidity: 1.98
Kasumi, grapefruit, pear
Moderate acidity and a clear taste
Japanese>English
tai
Ichinokura Mukanjyo Honjozo Super Dry
Rice used: Toyonishiki
Rice polishing ratio: 65
Sake meter: +9 to +10
Alcohol content: 15% range
Served with sushi at Goyo Sushi in Futako-Shinchi.
We had it hot!
Hot sake 🍶 tastes great 😋!
Japanese>English
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Hououmida [Limited] Arashigo-Oshikiri Merger Junmai Daiginjo Unfiltered Honkaku
Ingredients : Yamadanishiki from Hyogo Prefecture
Rice Polishing Ratio : 40
Alcohol content : 16
At Goyo Sushi in Futako-Shinchi, we had a party with simmered vegetables and Toro Tekka.
It is a little different from the usual Houou Mita,
It has an image of gorgeousness, but is a little milder.
The lingering bitterness and umami are very good, and it goes very well with both the simmered fish and the sweetness of the Toro Tekka!
Japanese>English
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KATSUKI CEL24 Junmai Daiginjo 50
Ingredients: rice: Sake degree -4, acidity: 1.4, amino acidity: 1.0 / Gin no Yume (Kochi Prefecture sake brewing rice) or Yamada Nishiki / Ingredients: rice, rice malt / Rice polishing ratio: 50% / Yeast: Kochi yeast CEL-24 / Alcohol level: 15
With tiger prawn tempura at Goyo Sushi in Futago-Shinchi.
Aroma of pineapple! 😋
Japanese>English
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Kitayuu Jun
Junmai Sake
Ingredient rice Aomori Prefecture Masugura
Polishing ratio 60
Yeast used: Association No. 701
Alcohol percentage 15.4
Sake degree +4.5
With fried prawns at Goyo Sushi in Futago-Shinchi.
Aomori-style cleanness. It has a crisp feeling compared to Tasake.
Japanese>English
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Shobotan, Funaka Hachisaku, super dry, Junmai-shu
Sake quality Junmai-shu
Rice used: Yamadanishiki, Kitanishiki
Sake degree: around +8
Acidity: around 1.4
Amino acidity: around 1.1
Alcohol content: 15 to 16 degrees
Yeast used: Kumamoto yeast (in-house cultivated)
Polishing ratio 60
Sashimi and hairy crab at Goyo Sushi in Futako-Shinchi.
Sharp and sharp taste.
It is very tasty and easy to match as a food sake.
Japanese>English
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Haneya Junmai Ginjo Kouka Nama Shu
Sweetness: Slightly dry
Rice: Gohyakumangoku produced in Toyama Prefecture
Polishing ratio: 60
Alcohol percentage: 16% 17
Sake Degree: Undisclosed
Acidity: Not disclosed
At Goyo Sushi in Futago-Shinchi, with assorted sashimi and hairy crabs.
The image of Toyama sake changes!
It is like a light dry sake with added umami and sweet aroma, delicious 😋.
Japanese>English
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Hakkaisan Junmai Daiginjo
Polishing ratio (Koji) Gohyakumangoku (Kake) Koshibuki, Miyamanishiki 50
Yeast: Kyokai 901
Sake degree +2
Acidity 1.5
Amino acidity 1.2
Alcohol percentage 15.5%.
With sushi at Goyo Sushi.
I hadn't had Hakkaisan in a while.
It is still a nice, clean and refreshing sake.
Japanese>English
tai
ICHIHONYOSHI - Junmai-shu, sake brewed with sake yeast
Rice used : Gohyakumangoku
Rice polishing ratio : 70
Alcohol content : 15.0
We had a snack of octopus and egg at Goyo Sushi in Futago-Shinchi.
I drank so much that I don't remember... 😓.
Japanese>English
tai
Koshinoketora Honjozo
Ingredient rice: Gohyakumangoku, Koshibuki
Alcohol content: 15% or more, less than 16
Rice polishing ratio 65
Sake degree +6
Served at Goyo Sushi in Futago-Shinchi with Yari-Ika (squid) with salted lemon.
It was served cold, but the classic aroma was not so strong and it was dry and refreshing.
Japanese>English
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Kurogyu Junmai Ginjo Omachi R3BY
Polishing ratio 50%.
Pouring: Hiire
Sake degree +3.5
Acidity 1.4
Amino acidity 0.9
Yeast K901
Served with homemade crowfish at Goyo Sushi in Futago-Shinchi.
It has a fruity character typical of Omachi and is versatile enough to go with anything.
Japanese>English
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Kirinzan Super Dry, Normal Sake
Alcohol content: 15 to 16 degrees Celsius
Sake meter degree +12
Acidity 1.3
Rice: 100% locally grown in Aga-machi
Polishing ratio 60-65
Served with Seiko crab at Goyo Sushi in Futago Shinchi.
It was served cold. It has a slightly classic taste, but is easy to drink dry.
Japanese>English
tai
Rice: Yamada-Nishiki Akita-Shu-Komachi ■Polishing ratio: 65% ■Yeast used: Preserved in the brewery
■Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 16-17
A tangy image for Snow Kayasha, but it is still Snow Kayasha 😊.
With sashimi at Goyo Sushi in Futago-Shinchi.
Japanese>English
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Koshi Hatsushibori-Junmai Nama-nihonjacu Dai-harakuchi Shiboritate Shinshu
Alcohol percentage: 15
Rice Polishing Ratio : 68% (Koji rice), 80% (Kake rice)
Rice Source : Gohyakumangoku (Koji rice), Sasakogane (Kake rice)
Yeast used: Association No. 601
Served with sashimi at Goyo Sushi in Futako-Shinchi.
Slightly gassy. Pear-like.
Japanese>English
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Gohyakumangoku" from Fukushima Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
Sake degree +1
Acidity 1.3
Served with sushi at Goyo Sushi in Futako-Shinchi.
It's a classic Collage Junmai Ginjo once fired.
The sweetness is so good that you may think "Is this Gohyakumangoku? The balance of the sweetness and the crispness is so good that you may think "Is this Gohyakumangoku?
Japanese>English
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Rice used: Omachi
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Sake degree 16
Sake degree +3.5
Acidity 1.4
Amino acidity 0.9
Yeast K901
Gyogo-Tsushi restaurant in Futago-Shinchi, grilled cod roe and mullet roe.
The mild aroma and the fruity taste of Omachi are delicious!
Japanese>English
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Rice used: Miyamanishiki
Polishing: 65% flattened and polished
Specified name sake, etc. Junmai/Hiirei-shu
Degree of alcohol content: 16 to 17 degrees Celsius
Sake degree +19
We had this sake at Goyo Sushi in Futago-Shinchi with grilled codfish and grilled mullet roe.
It has a crispy mouthfeel and is easy to drink.
Japanese>English
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Yukino Kayasha Junmai Ginjo Hiyoroshi
Rice: Yamada-Nishiki Akita-Shu-Komachi ■Polishing ratio: 55% ■Yeast used: Kuraura preservation
Sake meter: -- Acidity: -- Alcohol content: 15
With kingfish sashimi at Goyo Sushi in Futago-Shinchi.
It has more umami and mildness than expected, yet it has a lightness that disappears cleanly and neatly.
Japanese>English
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Kido Junmai Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
At Goyozushi restaurant in Futako-Shinchi
This is Kido's standard sake, mild and delicious.
It is still delicious. It is a sake that I would like to have on hand at home.
We drank some other sake on the way, but ended up with this one warmed to lukewarm.
It is also creamy and delicious.
Japanese>English