Timeline
じゅんさんThe last sake of the day was Crystal Dragon from Kuroryu, a refreshing yet mildly accented sake. A Daiginjo-shu limited to restaurants.
Clear and delicious!
Polishing ratio 50% Japanese sake brewing rice
Japanese sake degree +4.0
Alcohol content 16.0 じゅんさんA summer sake that lets you feel the four seasons of Niigata through its label.
It has a soft mouthfeel and light flavor.
Alcohol / 14% abv.
Ingredient／100% Hitogochi rice produced in Nagano Prefecture
Polishing ratio／55 じゅんさんCraft sake from Iwate.
Japanese cider with rich apple acidity.
Occasionally. This is also good.
Ingredient rice: Iwate rice
Secondary ingredients: Apple juice (from Shiwa Town)
Rice polishing ratio: 50
Sake meter: Undisclosed
Acidity: Undisclosed
Alcohol percentage: 14
Yeast: K901 じゅんさんI came across a very rare Katsikoma Junmai Sake. This sake is made by a small handmade sake brewery.
The first junmai sake with a 50% rice polishing ratio.
It has a smooth and smooth taste with a sense of umami and fullness.
Rice: Gohyakumangoku
Polishing ratio 50%.
Alcohol level 16%.
Delicious. じゅんさんHyakumangoku No Shiro, a sake brewing rice suitable for daiginjo, developed by Ishikawa Prefecture as a successor to Yamadanishiki. Wow, this is a very interesting product.
It is slightly dry, but has a clear sweetness and a slight umami of rice.
Chilled chawanmushi (steamed egg custard) with corn starch paste
with bean paste.
Rice: Agri-Star Onaga Hyakumangoku No Shiro produced in Ishikawa Prefecture
Polishing ratio: 50
Alcohol content: 16%.
Sake meter: +3.3
Acidity: 1.7 じゅんさんA summer special junmai sake from Narimasa.
Brewed with Kanazawa yeast, it has a gorgeous aroma with a hint of calmness, sharpness, and acidity.
Rice used: 100% rice grown in Nanto City, Toyama Prefecture
Alcohol 15
Polishing ratio: 60% Nanto City sake brewing rice じゅんさんChiba's robust summer sake.
With assorted sashimi
Delicious.
Rice: Sake brewing rice produced in Isumi City, Chiba Prefecture
Rice polishing ratio 70%.
Alcohol percentage 16 じゅんさんThree types of rice malt fungi are used: yellow, black, and white, and three types of yeast are crossed with them.
Is the taste complex? It has a sharp taste with the sourness of green apples.
I sipped it with a side dish of rice topped with a small sip of sake.
It was delicious.
Rice: All Koshihikari (produced in Tango)
Alcoholic Beverage: 15 to 16 degrees Celsius
Specification: Unfiltered, unpasteurized sake
Rice polishing ratio: 60 じゅんさんMy work colleague set up a dinner party @ Osaketo and Kagurazaka to accommodate my love of sake on this day.
The restaurant has a sake tasting master and stocks a large variety of sake! One of the sake recommended to us was Tamitsu.
Slightly effervescent with a fruity banana aroma. Tastes like wine!
Alcohol 15%.
Rice Polishing Ratio (%) 60
Ingredient rice: Akaban Omachi produced in Okayama Prefecture HaraI don't usually drink non-junmai, but since it was Nabeshima, I gave it a try. It did not disappoint. It is not as thick as it looks, but is it thick in the mouth?
100% Yamadanishiki
Polished 50%. HaraSummer 🎐.
The autumn hiyaoroshi was a smooth but strong taste that would go well with oysters, but they changed it up and this is a summer sake. I never get tired of it~. MikiBakuren Super Dry Ginjo Namazume
The Bakuren from the sweetness of the kijoshu is very high and low.
It's very dry but has a good flavor. MikiShinsei Yono-tori
It has been a long time since I have had this noble sake.
It has a sweet pineapple-like aroma and a thick texture on the tongue.
MikiKumezakura Kimote-brewed "Mei" 81% Tottori Asahi without pesticides and fertilizers
Recommended by the shop owner! It's a native-production sake with a sour taste, but it also has a strong umami impact. The name "Mei" is cute, but I felt the strength of the proprietress. MikiDaruma Masamune Old Sake "Ushi-nen Blend
Matches with battery-heavy jibe-ni! MikiAkebono Junmai - Sake Brewed in Toyama Prefecture MikiKido Junmai Ginjo Shiboritate
日本酒1年生Long time no Tobiroki! Good fruity, umami, strong banana aroma at first sip. RecommendedContentsSectionView.title
