じゅんさん
Many people like Sharaku.
It has a fresh, fruity aroma, with a hint of sweetness from the rice.
Alcohol content 16
Rice: Gohyakumangoku
Rice polishing ratio 60
Nama-zake
Sake Degree +1
Acidity 1.6
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
じゅんさん
It's that time of year already. Zodiac labels.
A dragon and a rabbit. Freshly pressed.
A celebratory sake.
Alcohol content 15
Ingredient rice Manzai
Polishing ratio 55
Nama-zake
Japanese>English
じゅんさん
Bakuren's winter-only super-harsh daiginjo.
It's Santa Claus' Bakuren.
Phew.
Juicy with the product in Yamada Nishiki!
Alcohol content 17
Place of Origin (Prefecture) Yamagata
Sake Rice Variety Yamadanishiki
Rice polishing ratio 40
Japanese>English
Yatagarasu77号酵母純米
じゅんさん
Yatagarasu is the original label here. Yatagarasu.
Mellow and dry with a strong rice flavor.
There is no label on the back, so details are unknown.
Japanese>English
じゅんさん
The last of the day
Junmai Daiginjo Sparkling Sake
It is a sweet sparkling wine made of rice.
I heard it was very fizzy when the bottle was opened.
Today, it is very fizzy.
Rice / Gin no Yume (Kochi)
Rice polishing ratio / 50%.
Alcohol content/15
Japanese>English
じゅんさん
Actually, it's been a long time, Houou Mida,
It's actually been a long time since we last had a Hououmida, but this is the first pressing.
It is fresh and white grape!
Delicious, delicious, delicious.
I had another glass. I want to drink it again.
Ingredients : Contract grown Gohyakumangoku
Rice polishing ratio : 55
Sake degree : ±0
Acidity : 1.8
Alcohol content : 16-17
Provenance : Kobayashi Shuzo, Tochigi Prefecture
Japanese>English
じゅんさん
A sponsored project thing for everyone to shoot off fireworks on October 1. October is already over.
But still, it is still Kaze no Mori. Junmai sake can make such a clear and delicious sake.
Unfiltered, unpasteurized, unpasteurized sake
Rice polishing ratio 50%.
Alcohol content 15
Ingredients: Rice (domestic), Rice malt (domestic)
100% Yamadanishiki rice grown in Hyogo Prefecture by contract cultivation
Japanese>English
じゅんさん
A perfect balance of umami and mellow aroma.
Nama-no-nara sake made from Yamada-Nishiki produced in Nagasaki prefecture.
Slightly cloudy and piquant with a hint of orikara.
Ingredients: rice (domestic), rice malt (domestic)
Rice: Yamadanishiki
Rice polishing ratio: 60
Alcohol content: 15
Japanese>English
じゅんさん
Yesterday's immovable feeling was good, so I thought this time I would have to go for the raw sake. I ordered this one.
Unfiltered Omachi Ooragarami.
Oorigara-mi's turbidity and piquancy.
Grouped fruits? A pleasant bitterness like a group fruit.
This is delicious!
Ingredients : Rice, Koji rice
Ingredients: 100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
じゅんさん
The Junmai Ginjo of Amego no Tsuki has changed the rice used for sake!
Yamada Nishiki.
Slightly floral and fruity.
Delicious.
Yamadanishiki: 50% Koji rice/55% Kake rice
Yeast used: Kyokai No. 9
Alcohol content 16
Sake degree +2
Acidity/Amino acidity 1.4
Japanese>English
じゅんさん
Nero is the Italian word for "black. While Casalecchio in spring uses white malted rice, Nero uses black malted rice. It has a clearer acidity and is a perfect summer sake.
Fruity and gorgeous. Very tasty!
Rice：Kyoto celebratory rice
Rice polishing ratio: 55
Sake degree: -13
Acidity: 3.9
Alcohol content: 13
Japanese>English
じゅんさん
Fruity and pleasant to drink.
Sake from Narita City, Chiba.
Rice: Akita Sake Komachi from Akita Prefecture
Rice polishing ratio 55
Sake meter degree -1
Acidity 1.7
Amino acidity 1.2
Brewing year (BY) 2022BY
Alcohol content 16.8
Japanese>English
じゅんさん
Kochi is known for its drunken whale.
The thickening and sourness of the autumnal flavor.
It is delicious.
Rice: Ginpu
Polishing ratio: 50
Yeast used: KA-1
Sake degree: +7.0
Acidity: 1.7
Alcohol content: 16
Japanese>English
じゅんさん
Another enjoyable sake meeting today.
From Hiyayogoshi Bon. This is a blended sake. I may not have drunk it very often.
It is smooth and has a clear aftertaste.
Rice, rice malt
Alcohol 16%.
Ingredient rice
Yamadanishiki grown under contract in the special A district of Hyogo Prefecture
Gohyakumangoku produced in Fukui Prefecture
Polishing ratio
Junmai Daiginjo-shu with 50% polished rice
55% polished rice
Blend of Junmai-Daiginjo-shu and Junmai-Ginjo-shu
Japanese>English
じゅんさん
Limited Junmai Sake
Light and refreshing aftertaste.
Refreshing and refreshing.
Alcohol content: 14%.
Sake degree: 5
Rice：Oyama-Nishiki(Toyama Prefecture)
Rice polishing ratio: 55
Japanese>English
じゅんさん
This one is slightly spicy.
If we talk about ease of drinking.... This one. I had a refill and it was empty.
I look forward to DATE SEVEN every year!
Ingredients: Yamadanishiki
Rice polishing ratio: 47
Alcohol percentage: 16
Sake type: Junmai Daiginjo
Japanese>English
じゅんさん
2023 version of DATE SEVEN, a project brewed jointly by 7 sake breweries in Miyagi Prefecture
It is gorgeous, fruity and sweet.
Love it!
Ingredients: Yamadanishiki
Rice polishing ratio: 47
Alcohol percentage: 16
Sake type: Junmai Daiginjo
Japanese>English
じゅんさん
Gekko, a special distributor-only product from the much-loved Amego Tsuki, which is very refined and well-balanced.
I recently realized that daiginjos from good breweries are of consistent quality and are great as gifts. Is it too late?
Sweetness: Dry
Rice type：Domestic rice
Rice Polishing Ratio : Koji:35% Kake:40
Alcohol Content：16.0
Sake meter degree: +4.0
Acidity: 1.2
Japanese>English
じゅんさん
We were told that it is hard to obtain these days, so we brought in a bottle we had obtained in Hirosaki City, Aomori Prefecture, for drinking.
The three of us emptied a four-pack of sake at a tremendous rate, and it was the best sake of the day.
Gorgeous, easy-drinking, slightly sweet sake!
If you see it, please give it a try.
I recommend it!
Rice / Polishing ratio
Koji: Yamadanishiki 49
Kake: Toyobai rice 49
Japanese>English
じゅんさん
Sake from Nabari.
Junmai-shu made from "Kami no Ho" sake rice from Mie Prefecture.
Deep umami and rounded acidity.
A little dry, but very tasty!
Ingredients : Kami no Ho
Rice polishing ratio : 60
Sake degree : +5
Acidity : 1.2
Alcohol content : 15
Japanese>English