Timeline
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%. じゅんさんThe best sake of the day, a special once-a-year sake, was at this restaurant. It is a brewer's Kuheiji Usu Nigori Nama.
The specifications are not disclosed, but it is a delicious sake with a moderate fizziness, juiciness, and a slight acidity that invites the second and third cups!
100% Yamadanishiki produced in Kurodanosho
16% alcohol by volume ジェイ&ノビィHi Jun 😃
Here we have been put off so far 😅 after seeing your evaluation, I'm going to pre-order and get it next season👍. じゅんさんYes, please try it, I thought this was the best of all the brewer's kuheiji! じゅんさんOkunokami, a Tokyo sake after a long time.
It is a medium-bodied sake with a strong umami flavor. But it has sweetness and is easy to drink.
Ingredients : Rice, Rice malt
Rice : Hachitan-Nishiki (produced in Hiroshima)
Polishing ratio: 55% (Koji 50%, Kake 55%)
Alcohol level : 16.0 もふりーとContinued at Kojimura.
It is dry, crisp, and has a rich and umami flavor. It is a very drinkable sake. I think it goes well with meat dishes. もふりーとI visited Kojimura near my office for the first time after work. I often visit their affiliated restaurants, so I know how to enjoy the food and sake.
Yamori is a famous sake in my hometown, so I like to drink it every time I have a chance. It has a sweet and sour, strong flavor with a fresh and gentle acidity and aroma. Although it is a draft sake, the alcohol content is low and it is easy to drink. RecommendedContentsSectionView.title
