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taiHaneya 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 😋. taiEiko-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 🤭. taiJun 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 taiMisuzu 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! taiTanigawadake 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. taiSei 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! taiHouou Mida Heki Version
Junmai Ginjyo Genshu Unfiltered Hon Nama
Rice : Yamadanishiki, Gohyakumangoku
Rice polishing ratio : Koji 50%, Kake 55
Alcohol content : 16-17
At Goyozushi in Futako-Shinchi
Muscat, apple, gorgeous but with a nice sharpness. taiHaneya Junmai Daiginjo 50 Tsubasa
Sweetness: Slightly dry ■Rice: Gohyakumangoku from Toyama Prefecture ■Polishing ratio: 50% ■Alcohol content: 15% ■Sake alcohol content: Not disclosed ■Acidity: Not disclosed
At Goyojushi in Futago-Shinchi
Apples! taiKATSUKI CEL24 Junmai Daiginjo 50% Nama Sake
Rice: Gin-no-Yume produced in the Reihoku district of Kochi Prefecture
Polishing ratio 50%.
Yeast used: Kochi Prefecture yeast CEL-24
Alcohol percentage 15
Sake meter degree -3
Acidity around 1.7
At Goyozushi in Futako-Shinchi
I really like the balance of acidity and sweetness leaning toward sweetness! taiKubota
Specific name Junmai Daiginjo
Rice (Polishing ratio) Gohyakumangoku (Koji rice 50% / Kake rice 50%)
Alcohol content 15
Sake degree ±0
Acidity 1.3
At Goyozushi in Futako-Shinchi
Modernity with an unchanged classic feel.
Slightly spicy. taiKangiku Aizan 50-Red Diamond
Ultra-limited unfiltered raw sake Junmai Daiginjyo
Rice : Aizan
Rice polishing ratio : 50
Alcohol content : 15
Delicious 😋 Beautiful sweetness. Seikyo番外品 純米雄町八拾 無濾過生詰純米生詰酒無濾過 taiSeikagami Extra Special: Yumachi Hachichi Unfiltered Nama-zume
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: +3.5
Acidity: 1.3
Rice type：Omachi
Rice polishing ratio：80
Condition: Nama-shu
Magnificent sweetness typical of Omachi taiH Hideyoshi Toro Toro Neriage Naguri-shu
Sake quality Junmai-genshu
Ingredient Menkoina
Rice polishing ratio (%) 65
Sake degree -15
Acidity 2.5
Amino Acid
Yeast AKITA Yukiguni Yeast
Alcohol percentage (%) 17
The texture is thick and yogurt-like.
Sweet, but not as sweet as expected. taiHappo 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 taiTenmei 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 taiIchinokura 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 😋! taiHououmida [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! taiKATSUKI 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! 😋 taiKitayuu 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. taiShobotan, 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. RecommendedContentsSectionView.title
