Timeline
じゅんさんBanshu Aizan at Collage!
The wine is very good.
The aroma is rich and sharp, but it also has a good flavor and depth.
The best way to go is to go to a restaurant. It's very delicious!
Rice : Aizan from Hyogo
Polishing ratio : 50
Alcohol content : 16 じゅんさんI quite like the artist collaboration label and the modern taste of the label and liquor, reminiscent of domestic craft beer branding.
This year's summer sake is this micro-bubbly, raw and gobby!
Rice used : Undisclosed
Rice Polishing Ratio : 60
Alcohol content : 13 じゅんさんOn the way back from the Expo where I walked 20,000 steps, I went to Kitashinchi here.
I asked my father, who is in his 80s, to drink a very good sake, and this Mimurosugi Sake Mirai came out to meet his request.
My hall of fame sake was also good for this man, who prefers a sake that is not too dry.
It is delicious without any complaints.
With Japanese ostrich yukke.
Rice used: Sake Mirai
Polishing ratio 50%.
Alcohol content 13%. じゅんさんHANA-UP Junmai Ginjo Sake Mirai no Hi-ire.
Elegant and sweet, this is a delicious sake, acceptable even for sake beginners.
Today we enjoyed it with boar perime: ❤️
IngredientsRice (domestic), Rice Koji (domestic)
Rice used 100% Sake Mirai
Alcohol content 16
Polishing ratio 50%. じゅんさん
Melon and muscat.
It has a strong acidity and the orikarami makes it taste like wine.
Serve with shaved gold rush corn
Ingredients: Rice (domestic), rice malt (domestic)
Rice used Koji rice: General rice (70%) / Kake rice: Hatsushimo (65%)
Rice Polishing Ratio: 70
Alcohol content 16
Sake degree +11
Acidity 3.0
Yeast used: No.14 yeast じゅんさんGorgeous, fruity and very easy to drink, Aizan is of high quality. Mild sweetness and the delicious flavor of Aizan are combined. This is so good, I will definitely buy it when I find it!
The sashimi of mizu eggplant was cheaply served by Joni story.
Ingredient rice: All Aizan, Hyogo
Ingredients rice (domestic), rice malt (domestic)
Rice polishing ratio 55
Alcohol content 15 じゅんさんThe second sake is a sake that has been laid to rest for three years. Okushika.
Oily food goes well with it, but it is also quite hard-boiled with a sense of danger at 18 degrees alcohol.
It is delicious, though. It goes especially well with fried foods and strong meals.
Try it with shimarakko tempura.
Rice used: Yamadanishiki
Rice polishing ratio 60
Alcohol content 18 じゅんさんIt's been a while since I've been to Kitashinchi, so I'm enjoying a sake from the south of Kochi. But this is one of the Concept workers selection by Yamada, a sake merchant in Hiroshima. We opened a bottle of the popular Minami's Zaboom!
A very easy-drinking, summery sake!
Delicious!
Since this is a restaurant that serves gibier and sake, I paired it with the deer sinew stewed in miso.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Hachitan-Nishiki
Rice polishing ratio: 60
Alcohol content: 16%. abe.yukiRather light and mineral.
Slightly acidic, easy to drink.
Made with yeast No. 7. abe.yukiIs it more acidic?
Sweetness is less personal and more than light DRY. abe.yukiMade with multi-acid yeast.
Slightly carbonated, with a sweet taste. Easy to drink. じゅんさんThe manager of Kitashinchi Kono no Kono purchases this limited edition directly from the sake brewery. Orihara.
Original sake rice "Saito no Shizuku" from Yamaguchi is used.
Thank you very much for this precious sake.
No, it's actually delicious and has a raw taste!
Rice: 79% Saigunoshizuku, 21% Yamadanishiki
Rice polishing ratio 60
Alcohol content 17%. じゅんさんNew Oita sake, Waka Botan Hatcho Yamadanishiki.
How does it taste?
Moist
Elegant
sweet
I guess I need to drink it again because it doesn't actually impress me much.
Made from 100% Yamadanishiki
Polishing ratio 50%.
Alcohol content 15 じゅんさんIt's been a while since I've been to Kitashinchi, so I went to Toukai Zakari in Chiba. We opened a bottle of the raw sake and had it.
It is a junmai ginjo with a beautiful aroma and clarity, though it also has a freshness of the raw.
I paired it with deer sausage.
Delicious.
100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio 55
Alcohol content 16%. 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 RecommendedContentsSectionView.title
