tai
Yamamoto, Dodan
Rice : Gin-san
Rice polishing ratio: 65
Alcohol content: 15.8%.
Sake Degree: +15
Acidity: 1.8
Produced in: Yamamoto Gomeikai, Akita, Japan
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tai
Tsururei Junmai Black Label
Manufacturer: Aoki Shuzo (Niigata Prefecture)
Specific name: Junmai-shu
Nama/Hiirei-shu (with heat treatment)
Store in a cool dark place.
Manufacturer's website http://www.kakurei.co.jp/
■Sweetness: Dry ■Rice: Koshitanrei, Gohyakumangoku ■Polishing ratio: 70% ■Alcohol level: 15.5 degrees ■Sake degree: Not disclosed ■Acidity: Not disclosed
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tai
Kido Junmai
Product name KID Junmai-shu
Producer Heiwa Shuzo
119 Mizonokuchi, Kainan City, Wakayama Prefecture
Ingredients Rice, Rice malt
Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15.5
Yeast: Association #7 yeast
Japanese>English
tai
Sawaya Matsumoto Junmai
Manufacturer: Matsumoto Shuzo (Kyoto Prefecture)
Specific name: Junmai-shu
Nama/Hiireire Sake (with heat treatment)
Manufacturer's website: https://matsumotoshuzo.com/
Sweetness: Dry ■Rice: Gohyakumangoku ■Polishing ratio: 65% ■Alcohol level: 14% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
tai
Haneya Tokubetsu Junmai Bottled and Heated
Manufacturer: Fumikiku Shuzo (Toyama Prefecture)
Specified name: Tokubetsu Junmai Sake
Nama/Hiireire (heat-treated)
Store in a cool, dark and quiet place.
Manufacturer's website http://www.fumigiku.co.jp/
Sweetness: Slightly dry ■Rice: Gohyakumangoku from Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 15% ■Sake meter: +3.0 ■Acidity: Not disclosed
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tai
Bakuren Super Dry
Production area Yamagata Prefecture
Manufacturer Kame-no-i Shuzo
Heat treatment: Fire-quenching
Ingredients Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
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tai
Kutouryuu Gems
Place of origin: Eiheiji-cho, Fukui Prefecture ■Structure: Normal sake ■Volume: 1800ml ■Price (main body): 2,000 yen
Rice used: Domestic rice suitable for sake brewing ■Polishing ratio: 65% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.0 ■Alcohol level: 15
Japanese>English
りょーぴー
★★★★☆
This is good!
Japanese>English
りょーぴー
★★★☆☆☆☆
I'm not sure if it's a personal star or a 4!
It's kind of sweet and tasty.
But it tastes a little strange.......,
I think it's too good....
Japanese>English
りょーぴー
★★★★☆
It's pretty good!
It's sweet and tasty, just the way I like it!
From the amount left, it was the day I opened it or the second day!
I love it!
Japanese>English
べっさん
The third glass is for the sake of the crop. Gorgeous to drink. Good aroma. The sharpness is also tightened by bitterness. It was definitely my favorite. I will go home with three glasses of half a cup each.
Japanese>English
べっさん
The second cup. This time a Junmai Ginjo. This one is gorgeous. There is still some schwa in it. It is just as delicious as I imagined.
Japanese>English
べっさん
The beginning of the workday is the beginning of a little bit of drinking. I looked around in Oimachi. A restaurant I was interested in had an empty counter today. First visit. For sake, I went for Haneya, the first recommendation on the menu. It is light but tastes dry. A little surprising.
Japanese>English
りょーぴー
★★★☆☆☆
This was a mouth opening sake!
Like tomorrow! I like Yamamoto's sake, so it's like tomorrow,..,
No, this is a sake that I feel will be good!
Japanese>English