Timeline
じゅんさんThe seventh and final in the Junmai Daiginjo medley here.
This is a limited Junmai Daiginjo from Hayashi Honten of Hyakujuro.
The impact of the label is enough to get you.
Let's eat it with prawns.
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake meter degree: +3.4
Acidity: 1.4
Rice：Gifu Hatsushimo
Rice polishing ratio：50 じゅんさんThe sixth Junmai Daiginjo medley here.
Here it comes, Shintatsuki: Amego no Tsuki Black Moon Nama Sake.
Transparent and clear
Slight sweetness
Fruity aroma reminiscent of melon
Deep volume characteristic of Omachi rice
AI certainly says so, and indeed it is!
Delicious.
Raw material rice: Akaban Omachi from Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 15 じゅんさんThis is the fifth Junmai Daiginjo medley here.
This Hanayu is called Junmai Ginjo, but it is 50% polished. In other words, it is equivalent to Junmai Daiginjo💦.
When you put it in your mouth, the aroma and elegant sweetness fill your mouth. It is delicious!
In Akita, only Hanamariup and Isshaku Suisei use Sake Mirai. I drank both this year. Thank goodness.
Ingredients (domestic), rice malt (domestic rice)
Rice used: 100% Sake Mirai
Alcohol content 16
Polishing ratio 50%. じゅんさんThe fourth Junmai Daiginjo medley at Koko no De.
BORN GOLD is characterized by its pale golden color.
The carefully selected Yamadanishiki, painstaking ice aging, and unfiltered flavor.
It is a beautiful sake. Perfect for celebratory occasions.
Rice：Hyogo Prefecture special A district contract-grown Yamadanishiki Polishing ratio：50
Alcohol content: 14%. じゅんさんJunmai Daiginjyo Medley Vol. 3 here.
Assuming the rice polishing ratio is less than 50% 💦.
Luckily, I decided to drink the new Sanshu Sanshu Yamadanishiki Shonunozo. The bottle was freshly opened and was lively and bouncy. The taste is gorgeous and beautifully sweet. Very tasty!
Rice: Yamadanishiki (Wassui area in the Kikuchi River basin)
Rice polishing ratio
Alcohol content: 13%. じゅんさんThe second Junmai Daiginjo medley here.
It has a mellow, umami spread with a crisp, fresh finish in the second half.
Rice used: Enishinomai
Rice polishing ratio : 48
Alcohol content : 16 じゅんさんAt Kitashinchi Kokonochi after a long absence.
This was the first of a sake medley that I drank with a Junmai Daiginjo-loving friend.
It is aromatic and fruity, but mellow and soft around the edges.
Rice used: Yamadanishiki
Rice polishing ratio : 50%.
Sake meter : -5
Alcohol content : 16.8%. じゅんさんWakanami is once said to be popular among young people in Fukuoka.
Hey, easy to drink.
Rice polishing ratio 55
Alcohol content 15%. じゅんさんSake from Iki Island, Nagasaki.
Banana? Fruity and easy to drink.
Rice used: 80% Gin-no-sato (from Iki), 20% Yamadanishiki
Polishing ratio: Kake rice 65%, Koji rice 50%.
Alcohol content: 14%. じゅんさんThe label has a playful feel to it, Abe Kang. A good sign. It's double-filmed, and when you peel off the chicken label, there's an owl.
Yeah, that's it.
But something good.
Mellow flavor and mild ginjo aroma.
Serve with soaked Sadohara eggplant.
Rice used: Miyagi rice
Rice polishing ratio: 55
Sake degree: -2
Acidity: 1.5
Amino acidity: 1.1
Alcohol content: 15 じゅんさんIt is unfiltered raw sake, but surprisingly refreshing. Nagareki Ganki, easy to drink.
Rice: 100% Yamadanishiki
Rice polishing ratio 60
Alcohol content 17%. じゅんさんTasty and dry. Polished to perfection.
Served with assorted horse sashimi.
Rice： Akita rice
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: +3.1
Acidity: 1.3 じゅんさんWe visited Kitaoka Honten, a sake brewery in Yoshino, Nara Prefecture, and were treated to a Daiginjo bottled this month that was obtained by a staff member here and a regular customer.
Mellow and slightly sweet, it was different from the Yatagarasu we had had in the past, and had a very special feel!
With mori no lebasashi (mushrooms)
Yamada-Nishiki 10 0 % used
Polishing ratio 50%.
Alcohol content: 17 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 RecommendedContentsSectionView.title
