Timeline
じゅんさんThe end of the day was a dry, light, but dry sake with the umami of Yamadanishiki spreading beautifully and disappearing quickly at the end. This is good!
Thank you very much for the meal!
Rice used: Yamadanishiki special cultivation
Rice polishing ratio: 45% for koji rice, 50% for kake rice
Sake degree +8
Acidity 1.8 じゅんさんYamada-Nishiki is the king of sake rice!
Smooth and full, with a refined aroma, it is well-balanced.
Delicious!
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Yamadanishiki
Polishing ratio: 55
Sake meter rating: +4
Acidity: 1.8
Yeast : Miyagi yeast
Alcohol percentage: 16.7 じゅんさんWe opened a bottle of this Niigata sake.
It is gorgeous and elegant, I would say, but in this day of various drinks, it lacks punch and has a thin image.
With truffle rice balls to finish.
Alcohol content 14%.
IngredientsRice (domestic), Rice Koji (domestic)
Rice polishing ratio 55 じゅんさんIf sake is added instead of brewing water, it becomes a sweet-tasting kijoshu, but this time BLIS was brewed with Beaumichel.
This time, BLIS is made with Beaumichel. It has a refreshing citrus sweetness.
I would recommend it to cocktail girls who are not good with alcohol.
Tonight I served it with three kinds of prawns.
Ingredients: rice, rice malt, sake
Alcohol content: 11
Sake Degree: Undisclosed
Acidity : Undisclosed
Rice：Rice suitable for sake brewing produced in Nagano
Rice Polishing Ratio : 60 じゅんさんSake to support the recovery of Noto sake brewery!
Since it is Friday night, we will serve Friday Moon Junmai Daiginjo.
This special fusion sake combines equal parts of Oeyama Junmai Daiginjo Hyakumangoku No Shiro, which was rescued from the Noto Peninsula earthquake, and Junmai Daiginjo brewed at Sake Brewery Kagoshi in Komatsu City.
It is said to be limited to 400 bottles.
It has a subtle aroma of banana, a strong umami taste on the tongue, and a mild lingering aftertaste.
Ingredients: Rice (domestic), Rice malt (domestic)
Ingredient rice: Hyakumangoku No Shiro (produced in Ishikawa Prefecture)
Polishing ratio 50%.
Alcohol level 16
Sake degree +2
Acidity 1.4 じゅんさんThis product is released during the Halloween season, but it is sweet and sour! This sake is different from the usual Akabu.
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 14
Rice used: Ginga from Iwate Prefecture
Polishing ratio 60
Yeast used: Iwate yeast じゅんさんJunmai Ginjo made with rice, yeast, water and all Shizuoka ingredients.
Delicious! Awaji onion gratin is the best!
Alcohol content 15
Content 1800ml
Rice used: 100% Etsuyofuji
Rice polishing ratio 55
Pouring: Hiyari
Sake Degree +3.4
Acidity 1.2
Yeast: Shizuoka yeast HD-1, NEW-5 じゅんさんOpening the bottle! This sake is more like a ripe banana, but more than that, it is bursting with the flavor of rice.
A mellow sake that people who like it will love.
Rice: Yamadanishiki from Fukuchiyama City, Kyoto
Yamadanishiki, Polishing ratio 55
Yeast used: Kyokai 901
Alcohol percentage 17
Sake meter degree +6 Acidity じゅんさんIt is neither "hiyaoroshi" nor "akiagari. Sake beyond summer = "Nagoshi Sake
This year's sake rice is Hashu Homare. This is the sake rice produced by Mr. Takagi of the Jyushiyo Takagi Sake Brewery.
The first aroma of earthiness spreads in the mouth, followed by a sourness that slowly spreads.
Delicious.
Served with cod milt ponzu sauce.
Rice : Hashu Honor
Rice polishing ratio : 50%.
Alcohol content : 16 じゅんさんKitashinchi Here's 5th Anniversary Festival 16th drink
Yes, this is the last drink of the day.
A summer sake from Iyo Kagiya in Ehime.
I like to think it was a message from the owner that he wanted us to go home refreshed.
It was already quite ready at that time.
Thank you very much for your hospitality.
It looks like my base of operations will be concentrated in Tokyo from now on, but I look forward to working with you again in the future when I come to Osaka.
Rice used: Ehime Shizuku Ehime
Rice polishing ratio: 60
ALC%: 15.5%. じゅんさんThe 15th Cup of the 5th Anniversary Festival here
After midnight, when it's time to settle down, with a peaceful aroma and a calming drink.
Omachi at this time of night. I think I like it.
Sake meter: +1
Acidity: 1.4
Rice: Omachi from Okayama Prefecture
Rice polishing ratio: undisclosed
Alcohol content: 50%. じゅんさんThe 14th Cup of the 5th Anniversary Festival here
Kaze no Mori, using Shinsei's No.6 yeast.
It is subtitled "Respect for No. 6, picked in the middle."
The subtitle is "Respect for No.6 yeast, picked in the middle.
I was very excited.
I drank it with all my heart.
I don't remember it well. I'm sorry.
Rice] 66% polished rice from Akitsuho, Nara Prefecture
Alcohol content: 16%.
Yeast used: Association #6 yeast
Sake meter] Not open to the public.
Acidity] Not disclosed じゅんさんThe 13th Cup of the 5th Anniversary Festival here
Junmai Daiginjo, also from Otters Blue Sake Brewery, Otters' New York brewery.
A clear, sweet sake with a high degree of purity. A SAKE that is sure to be popular with everyone!
The price of a four-pack bottle is over 10,000 yen... Prices in the U.S. are still high.
Alcohol content 14
Rice: Yamadanishiki (produced in Japan)
Rice polishing ratio 23
Pouring: Hi-ire
From next year, they are going to make it with American Yamadanishiki. What will happen to it? じゅんさんThe 12th Cup of the 5th Anniversary Festival here
Kairyujinsui" is the best junmai daiginjo in the world with an ice temperature of minus 5 degrees Celsius, which is awakened by aging it at an ice temperature.
We are happy to be able to drink again half a year later what we drank at the end of last year.
Alcohol 15%.
Sake degree -1.0
Rice used: 100% Yuzunokou
Rice polishing ratio 35 じゅんさん11th Cup of the 5th Anniversary Festival here
One of the products that landed in Japan from the Otters BLUE New York warehouse, type50, which began operating last year.
I have a bad habit of just gulping it down, and I can't taste it anymore, but I think it had a soft mouthfeel.
I think it was softer in taste. I wonder if it became an easily accessible sake for people living in the U.S.?
Ingredient Rice Yamadanishiki 50 (from Japan)
Alcohol 14%.
The concept of "DASSAI BLUE" is based on a Japanese proverb
Blue comes from indigo and is bluer than indigo.
The concept of "DASSAI BLUE" is derived from the Japanese proverb, "Blue is more than indigo.
Good luck! じゅんさんKitashinchi Koko no 5th Anniversary - 10th Cup
One of the regulars who I know well was able to join us late in the evening, so we opened a bottle of sake that I had brought with me and toasted together.
This is a sparkling sake from Sanzen Sakura Michizakura.
This is a sparkling sake made using the "secondary fermentation in the bottle" method, similar to champagne. The yeast is kept alive in the bottle, and carbon dioxide gas is produced as it ferments in the bottle.
Yes, sparkling wine made from rice, no lees involved.
This is a bottle that can truly be drunk in a champagne glass.
Rice used: 100% Aiyama
Rice polishing ratio: 60
Alcohol content: 12 じゅんさんThe 9th cup of the 5th anniversary celebration of this place
Honjozo sake, which came out to settle down from the luxurious Junmai Daiginjo line around here.
This is also delicious.
Minerality in a refreshing taste.
Ingredients: Rice (domestic), rice malt (domestic), brewers' alcohol
Alcohol content 19
Grape variety used: Gohyakumangoku
Rice polishing ratio 60 じゅんさんThe 8th drink of the 5th anniversary celebration of this place
Here comes the great one.
Father Hiroshi's Junmai Daiginjo.
One of only 223 bottles produced with a lucky label, named after Mt. Fuji No. 175
Taste?
It's delicious.
Rich like a tropical fruit.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: Yamadanishiki produced in Tojo, a special A district in Hyogo Prefecture
Alcohol content: 16 じゅんさんThe 7th Cup of the 5th Anniversary Festival here
Super Kudokyuu!
This Junmai Daiginjo is made with 30% polished rice "Kaijoshinko" from the brewer's home town of Haguro, Tsuruoka City, Yamagata Prefecture.
It is clear, gorgeous, fruity, and delicious.
But be warned, the alcohol content is high.
Alcohol content: 17 to 18 degrees Celsius
Ingredients Rice, Rice malt
Rice: 100% rice grown in Haguro Town, Yamagata Prefecture
Polishing ratio 30%. じゅんさんThe 6th drink of the 5th anniversary celebration here.
And Sake no Wawa 700 check in,
collaboration sake between Hatsukame and Chibimaruko-chan's
Father Hiroshi. He's been drinking it for three years in a row!
Gently sweet sake.
Rice used: Homarefuji produced in Shizuoka Prefecture
Rice polishing ratio 60
Alcohol 15%.
Yeast used: Shizuoka yeast ジェイ&ノビィGood morning, Jun 😃.
Congratulations on your 700 check-in ㊗️㊗️㊗️㊗️㊗️㊗️㊗️ 🎉You had a lot to drink on your anniversary 🤗. じゅんさんThank you Jay & Nobby for your comments on ㊗️. We are grateful to the restaurants in Osaka that introduced us to the taste and enjoyment of sake, and we look forward to continuing our exploration! RecommendedContentsSectionView.title
