夢茶苦茶也
Sweet and sour
Tastes good, but not too gusto, 12%.
Polishing ratio 55
Japanese>English
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夢茶苦茶也
Sogen of production 24.06!
Sweet, bitter, delicious and a little acidic
Stinging deliciousness!
Yamada Nishiki
Alcohol content 17
Polishing ratio 55
Japanese>English
obayo
Junmai Daiginjo of Yamada Nishiki. Thank you, Mr. Kato and Mr. Kobayashi.
Japanese>English
obayo
Hokkaido sake brewery uses Kuzuryu 55 to create a slightly tangy and deliciously stimulating taste!
Japanese>English
obayo
Junmai Daiginjyo light nigori raw sake. Limited edition sake. The rich and gorgeous sweetness and umami spread in the mouth.
Japanese>English
夢茶苦茶也
Rice polishing ratio 65
Alcohol content 18%.
Acid, sweet, bitter
strong
It is the first sake that I have had in a long time.
I knew I wanted more sake from Toyama.
Japanese>English
夢茶苦茶也
Delicious!
It has a nice, fresh, sweet flavor with a touch of schwarziness.
Aizan is still good, but it is not made very often, so do not pursue it in moderation.
Polishing ratio 50%.
Alcohol 15%.
Japanese>English
夢茶苦茶也
Slightly good aroma
sweet, sour and delicious
Delicious!
As expected from Jun Daigin
As good as the price!
Japanese>English
夢茶苦茶也
I was impressed for the first time in a long time.
Delicious and not too sweet.
I've been to Yabuhara and I didn't know there was such a brewery!
Miyamanishiki
Rice polishing ratio 65
Alcohol content 16%.
Japanese>English
夢茶苦茶也
There is Obuse!
Moist and delicious.
Obuse for the first time in a long time. I wish there were more available.
Rice polishing ratio 59
Alcohol 15
Miyamanishiki
Japanese>English
夢茶苦茶也
Sorry, it was covered, so I will remove it.
Japanese>English
obayo
Clean flavor and a little bit of sweetness
Japanese>English
obayo
Izumibashi, 3 kinds of sake, 10 years old sake, new sake, etc.
Japanese>English
酔生夢死
Yamadanishiki produced in Hyogo Prefecture is used,
The blend is made with Yamada-Nishiki produced in Hyogo Prefecture and aged over 5 years.
The blend is made from only carefully selected old sake that has been aged for at least five years.
18° C.
Yamahai grows
Closing cup
It's still early, but there's nothing more to do, so we're done!
Japanese>English
酔生夢死
All rice used is contract-grown rice
Yamada-Nishiki 55% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kanamon-Nishiki 45% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
🟥This remains the same for 2023! Amazing!
Ginjo-shu mixed (Mixture ratio/20.5%)
Alcohol 15%.
Now gone? Tokubon
The label on the back is deteriorating wonderfully.
50 degrees ❌ twangy.
45 degrees best! Warming up from here is also ⭕️
Dara-kan (heated) originated in Kushiro, Fukuji?
There is fermentation and decay, people too.
Japanese>English
酔生夢死
Rice ： Gunma Prefecture Asahi-no-Yume
Rice polishing ratio: 70
Brewing water ： Takezun-renpo subsoil water (selected as one of the best 100 waters in Kanto)
Koji ratio ：20
Koji type : Yellow koji for shochu, White night
Sake Making Process : Bodai yeast & Namo yeast
Yeast ：No yeast added
Alcohol Content : 16% (undiluted)
Glucose ：1.1
Sake Degree: +9.5
Acidity : 3.4
Amino Acid ：2.3
We invented the yeast-free method in order to succeed.
The original method of making sake by multiplying Bodai yeast with yeast.
First, Bodai yeast, which attracts a lot of bacteria, is made. Next, the sake yeast is made, and then the Bodai yeast, in which wild yeast has been cultivated, is crossed with the sake yeast.
The Bodai yeast is added to the stock as if it were added to the yeast.
Since the quality of the sake was quite dry, we changed our original shipping schedule and let it mature for a year in the brewery before finally releasing it when the time was right.
Lukewarm to 55°C
55° is by far my favorite!
55° is the best soy sauce broth!
I like this one while it's still hot!
The restaurant was fully booked at 8:20 p.m. and the phones never stopped ringing.
Japanese>English
酔生夢死
Go Around
Amazing line!
Some people were 15th in line 90 minutes before the store opened.
No. 6" is the only standard sake from Shinmasa, a line brewed with the aim of directly expressing the appeal of yeast No. 6. Originally, sake was only shipped during the cooler months of winter and spring. This is because the flavor of unpasteurized, unsterilized sake tends to change easily. However, "No. 6" is stored at less than -5 degrees Celsius in the brewery and sold only at selected specialty sake stores. The variety of rice used is not always the same, as each farmer focuses on the quality of the rice itself, but we always use rice grown in Akita Prefecture or rice equivalent to sake rice such as "Kame-no-o" and "Rikuwa 132".
Rice polishing ratio: 35% for koji rice, 45% for kake rice
Alcohol content : 13% (original)
Brewing vessel : Wooden vat
No.6" The flagship model, meaning "eXcellent" (luxury edition), is the highest-end model. It is brewed in the hope of evoking the taste of the first sakaguchi when No.6 yeast was created, 90 years after its creation.
Japanese>English
obayo
First pressing, Comet 55%, pleasantly sweet and umami spreading in the mouth. The taste and sweetness that spreads in the mouth are pleasant.
Japanese>English
obayo
Comparison of Ginpu 60%, Junmai Yamahai and Shiro Koji. The astringency and acidity of the Yamahai, which stains the mouth and throat, and the white malted rice with a slightly sweet and sour taste are clearly distinguishable.
Japanese>English
obayo
45% Yamadanishiki rice from Hokkaido. The mouth-watering flavor expands to fill you with a happy feeling. The atmosphere of the restaurant is also good.
Japanese>English