Timeline
じゅんさんThe last of the day was
Chiebijin Junmai-shu.
Gentle sweetness and beautiful acidity.
It might have been good to drink it first.
◎Sake meter degree ±0
Acidity 1.8
◎Polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture)
◎Alcohol Content: 15.0 じゅんさんNabeshima has also been encountered for a long time.
Summer Moon here was advertised as a freshly picked green apple.
I tried it and found it was green apple!
Rice used: 100% Tokujo Yamadanishiki from Kyumeida Village, Hyogo Prefecture
Polishing ratio: 50%.
Alcohol content: 15%. じゅんさんHouou Mita. We recognize it as the most gorgeous sake in Tochigi. This Aizan is fruity, enjoyable with a lingering aftertaste, and has a strong acidity, making it delicious on its own.
Ingredients: Rice, Rice malt
Alcohol content: 16%.
Rice used for making：Aiyama
Rice Polishing Ratio：55 
じゅんさんThis sake is brewed with rice from the Kikuchigawa River basin and "Nama-moto" brewing method.
This terroir sake is made with Kumamoto No. 9 yeast and local brewing water. It is delicious and very popular these days.
This Ni-no-jo sake was also available at Kojimura, so we had it first.
The 12 levels of Nozomi rank is an interesting way to describe it.
First no brew "Kikuchi River basin rice (Edo Higo rice)
Ni-no-no-kozo "Nama-hashiroshi" (sake brewer's yeast)
3-nouzou "Cultivated without pesticides
4-nouzou "Fertilizer-free cultivation
Five-nou brewing "Wooden vat brewing
Roku-no-brewing "Yeast additive-free
(Though Ninonozo is the standard in the area of production,
Homasu (green label)/Kabashiko (pink label) are said to be Rokunomai this year! I want to drink it!
Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin
Alcohol content: 13%.
Yeast used: Kumamoto No. 9 yeast
Rice Polishing Ratio : Koji rice 55%, Kake rice 55 じゅんさんThis is a limited edition sake for this time of the year, which should have been drunk here at Kojimura before. Kunoshinin-Kuheiji Light Nigori
Yamadanishiki produced in Kurodano-sho.
Thank you very much. It is a very easy-drinking light nigori. The last one is very delicious.
Pork stew and kimchi with stone-roasted rice.
Yes, all three types of sake we drank that day were nigori.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Yamada-Nishiki produced in Kurodasho
Alcohol content 15 KidKID 純米吟醸酒 にごりざけ生純米吟醸生酒にごり酒 じゅんさんA rather dark nigori sake. Creamy and sweet.
I think it is best to drink it in the middle of a meal.
Ingredients: Rice, rice malt
Rice polishing ratio 55
Rice used: Gohyakumangoku
Alcohol level 16
Acidity 1.6
Sake degree -5.0 Romanかすみロ万 うすにごり生原酒純米吟醸原酒生酒にごり酒 じゅんさんKojimura for dinner with former seniors from my former workplace, whom I have not seen in several years.
The first sake was Kasumi Roman.
It is a nigori sake with a strong sweetness.
It is delicious.
Rice: (Koji) Gohyakumangoku
(Kake) Yumenokou
(Yondan rice) Himenomochi
Polishing ratio 55
Yeast used: Utsukushima dream yeast (F7-01)
Alcohol percentage 16
Sake degree: undisclosed じゅんさんThe last one is "Viridian" from Shinsei, which is also No. 1 in Sake-no-wa.
It has a very strong mouthfeel, or should I say, a very strong aftertaste. Delicious.
Alcohol content: 13% (undiluted)
Ingredients: Rice (produced in Akita), Rice malted rice (produced in Akita)
Ingredient Rice Name: 100% Misato Nishiki
(Harvested in 2023, produced in Akita Prefecture)
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 55
Yeast used: Kyokai No. 6
Fermentation Vessel : Wooden Oke (No.30) じゅんさんBike Masamune" is brewed with Misato Nishiki grown by Mr. Yamamoto, a motorcycle rider himself.
It has a playful feel to it, but that's Yamamoto for you. It has a very good flavor and balance.
Ingredients : Rice, Rice malt
Alcohol Content: 15
Sake meter rating : +2
Acidity: 2.0
Rice used for making：Misato Nishiki
Rice polishing ratio：80 じゅんさんToo super dry and the aftertaste runs surly!
Interesting as an experience.
Rice ： Yamadanishiki produced in Okayama Prefecture
Rice polishing ratio: 60
Alcohol content: 20
Sake degree : +20
Acidity : 2.0 じゅんさんRecommended by the beautiful proprietress of Kojimura who looks good in kimono.
Gentle on the palate, cuts cleanly, and is a roman.
Serve with sashimi.
Rice used: Koji rice: Gohyakumangoku, Kake rice: Yumenokou, Shidan rice: Himenomochi
Rice polishing ratio 55
Alcohol 15%. じゅんさんFirst hand pressing made with freshly harvested new rice.
At Koji-mura with business associates.
It was fresh, crisp, clean and very tasty.
Ingredients : Rice (domestic), Rice malt (domestic)
Alcohol content: 15
Rice used: Gohyakumangoku
Rice polishing ratio: 50 じゅんさんThe day was the Summer Sake Festival. It is indeed a sweltering summer night outside. The cool and refreshing aroma as the name suggests helps!
The summer sake of the moon after the rain is also still at the level of the Hall of Fame!
Strength 15.0
Ingredient rice Hachitan-Nishiki
Polishing ratio 55
Yeast: Association No. 9 じゅんさんMasumi's summer sake, Suzumisake.
They use white malted rice! The label is not the usual Masumi!
It is very refreshing when chilled.
I want to drink it again.
Classification: Junmai Ginjo-shu
Ingredients／Rice, rice koji (white malted rice used)
Alcohol / 14
Rice type／Miyamanishiki from Nagano
Yamadanishiki" from Hyogo Prefecture
Rice polishing ratio／55 じゅんさんIf you want to start a brewer Kuheiji, please start with this one, SAUVAGE OMACHI. I had not had it since last year in Toyohashi! If you're in Aichi, Kuheiji is the place to be!
You can't go wrong with this one!
It has a nice mouthfeel, and a crisp gassy sensation rolls across the tongue. The aroma is elegant and fruity, with a bit of fruity peel-like bitterness. Very tasty.
Rice: Omachi (grown in Akaban, Okayama Prefecture)
Polishing ratio: 50 じゅんさんSince we have had a series of sake with good mouthfeel, let's go with a super-hot sake. This is a summer sake with a sharp taste of +11.
It is called "Hyakusai," but it is very light.
Ingredients : rice (domestic), rice malt (domestic)
Rice type：Hitachiniku Nihonsharu
Rice Polishing Ratio：70
Sake degree: +11
Acidity: 1.8
Amino Acid Content：1.6
Alcohol content: 15 じゅんさんIt is an unfiltered, unpasteurized, unpasteurized sake with a long fermentation period of 32 days, with a rice polishing ratio of 80% and soaked with the flavor and energy of rice. The brewing water is also said to be Nara's ultra-hard water, and although we opened the bottle, it was a delicious sake with no harsh taste at all.
Kaze no Mori is good after all.
Alcohol content: 16%.
Rice: 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 80
Yeast: No.7 yeast じゅんさんIt's a saki-only event with a young proprietress in kimono, who chooses the sake for us, and who has not been at Kojimura for a long time.
The first sake opened by the proprietress is Atago no Matsu, Hittatsu no Koi.
We both seem to fall in love with the young proprietress.
It was fresh, light, and slightly sweet and sour. It was the perfect summer sake to start with!
Rice polishing ratio 55
Sake degree +3
Acidity 1.7
Amino acidity 1.1
Alcohol content 15 じゅんさんThe day ended with Waetsu, a limited edition sake by Saku that can only be drunk at the restaurant.
Beautiful and easy to drink, I love it too.
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio： 60 じゅんさんPink label.
Misanishiki is a cross between Yamadanishiki and Miyamanishiki.
It is the perfect sake to express the fullness of sake. It also has a nice aroma. It may be good with meals that bring out the characteristics of the ingredients.
Served with Mizunasu Sashimi.
Ingredient rice: Misato Nishiki
Alcohol content 16
Polishing ratio 50%. RecommendedContentsSectionView.title
