Timeline
じゅんさんThe last sake is something of a rarity, Furozumi's Soma no Tengu.
It has a fruity mouthfeel with a hint of raw sake, but the rest of the sake has a slightly bitter taste, but it's not that bad. It has a little bit of a handmade feel to it.
The description says that the moromi was fermented slowly over a long period of time and gently pressed in a wooden vat. The "tenbin shibori" method is said to be one of the few remaining in the country. After that, all the sake is bottled in its raw state and stored in an ice-temperature refrigerator.
The description says it all. If you see it, try it. It has a cloudy taste and is quite impressive.
Rice used: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio 59
Alcohol content 17%.
Sake degree +3
Acidity 1.8 じゅんさんAkizuka from Osaka.
It is an unfiltered, unpasteurized sake, but it is quite a sharp one. Serve with Manganji peppercorns.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: 100% Yamadanishiki
Rice polishing ratio: 70
Sake meter rating: +10 Ryu特別純米 備前雄町特別純米原酒生酒無濾過槽しぼり じゅんさんThis is also Takashi.
Special Junmai Unfiltered Nama-shu Bizen Omachi
Is the Omachi creamy and firm? This unfiltered, unfiltered, undiluted sake has a calm taste.
Rice used: 100% Omachi from Okayama Prefecture
Rice polishing ratio 60
Yeast used: Association No. 701
Alcohol content 16%.
Sake degree +6.5
Acidity 1.8 じゅんさんRyu, another sake from Kawanishiya Sake Brewery, known for its Tanzan.
This was probably my first time. It was fresh and tart, with a good umami flavor!
I had it with chicken sashimi, which I have not had in a while!
Ingredients : Rice(domestic), Koji rice(domestic)
Rice：100% Ashigara Wakamizu
Rice polishing ratio: 55
Yeast used: Association No. 701
Alcohol percentage : 18
Sake meter degree: +6.0
Acidity: 1.8 じゅんさんAkitsuho spilled sake, colander
I don't know what it is unless I study it, so I'll explain the label on the back.
It is a delicious sake with a softly spreading acidity and a lingering rice flavor.
At Hachiman, a yakitori restaurant in Waseda, where we met for the first time. With white liver skewers.
Rice used: 100% Nara-grown Akitsuho
Rice polishing ratio 65
Alcohol content: 16%. まつちよThis is Tamagawa's Yamahai Yamadanishiki 2016BY.
Natural brewing series with between 20 and 21 degrees alcohol by volume 😉.
This one also shipped this February.
Of course hot 🍶.
The top aroma is slightly sweet.
It has a mildly sweet flavor that is very satisfying on the palate.
The Tamagawa naturally brewed series has the image of being fully fermented, but it is quite sweet.
It may be due to the high potential of Yamada-Nishiki 🤔.
It was quite delicious 🍶✨️ 
まつちよThis is the fire-brewed version of the improved Omachi 60 of the Ten Asahi Days.
This one is also hot 🍶.
The nose has a sweet aroma with a hint of caramel.
Mildly sweet and delicious with a caramel flavor in the mouth.
This one has a lot of flavor too 😊.
I'm sure I'll become a fan of the Ten Rising Sun 🦆⁉️
It was delicious🍶✨️ まつちよI think you'll find the sweetness is enough.
Not that dry 🤔. KabGood evening, Mr. Matsuchiyo 🌃
I didn't know that the same day you had a matured brand of Shimane sake 😅.
I would like to drink Tokyuu Asahi, but I can't find it due to the distributor's relation, so I go for Tottori sake which is easier to buy... まつちよGood evening Kab🍶.
It was delicious 😊.
I too thought that heated sake in the San'in region was the same type, but I've changed my mind.
It's very different depending on the brewery. まつちよHi Kab 🌞.
I was drunk and had a weird reply😅.
There are surprisingly few stores in Tokyo that specialize in Jyu-Ho-Kyu-Yi. There are quite a few private stores that are good at heating sake that don't carry it. まつちよThis is a H29BY modified Omachi 60 raw sake from Jyugyohi.
This one was also matured in tanks at the brewery and shipped in May of this year.
Of course, it was served hot 🍶.
The first aroma is soft and sweet.
In the mouth it has a mild, full-bodied sweet flavor with a hint of milky sweetness 😊.
It also has a great flavor without any sense of aging.
I was surprised at the gap between the sake I drank before, which was a bit stinky, as San-in heated sake tends to be 😂.
It was delicious 🍶✨️ まつちよWe drank at Yakitori Hachiman in Waseda.
It is Okuharima's bag Shibori R4BY.
Although it is R4BY, it was shipped in May of this year.
It was served hot (🍶).
The aroma on the nose is sweet and warmed sake.
It has a smooth, mildly sweet flavor on the palate.
I think it was kept refrigerated in a tank in the brewery, but it had a nice flavor without any sense of aging.
It was delicious 🍶✨️ 早織Shizuoka Doi Sake Brewery Luck 長珍SUMMER JUN 2023 無濾過生詰純米生詰酒無濾過 RecommendedContentsSectionView.title
