じゅんさん
Beautiful and refreshing gasiness. Delicious.
Rice used: 100% Omachi produced in Akaban City, Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
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じゅんさん
Zykon from Nabari, Mie Prefecture, is a representative of the sake that never fails me. Gubigubi today, too, is fun.
Rice used: Hachitan-Nishiki (80%), Yamadanishiki (20%)
Rice polishing ratio: 60
Alcohol content: 15.5%.
Japanese>English
じゅんさん
I think I order it at least once a month. It's always really good. The aroma is rich and the taste of rice is good, I recommend it to everyone.
IngredientsRice (domestic), Rice Koji (domestic)
Polishing ratio 60
Alcohol content 16
Japanese>English
Miinokotobukiメガネ専用コラボ酒
じゅんさん
I thought it was the first time in a long time that it was exclusively for glasses, but it was a collaboration with Mitsui Kotobuki.
Sake that leaves a slightly dry sharpness from a sweet taste with a sense of umami. The bottle package is cute.
The specific name, rice variety, and rice polishing ratio are undisclosed.
Alcohol content: 15%.
Japanese>English
じゅんさん
I was called in after work for a drink, so the first drink I rushed in for was Hana Yuu.
I thought it was similar to the delicious sweet fruity sake I had the day before, similar to Suidama, and it was from the same brewery.
Rice: 100% Dewa Tsanzan
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
AramasaViridian ヴィリジアン -天鵞絨- 2023-
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)
Japanese>English
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
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English