Timeline
じゅんさん5th anniversary celebration of this place. 5th cup.
Yamadaho version, a 150th anniversary sake that celebrates the founding brand name Yonemitsu.
Brilliant and delicious.
Alcohol content: 15.0-16.0% or less
Rice: 100% Yamadaho
Polishing ratio 50%.
Heating: Heated in a bottle じゅんさんThe 4th cup of the 5th anniversary celebration of this place
Gifu's special terroir sake, Yamanominato San.
Is it right that this is the third one?
Well, it looks like a sake.
The title is "Superior Ordinary Sake.
With dried nodoguro fish.
Rice: Gifu Prefecture, Yaotsu-cho, Wachi district
Polishing ratio: undisclosed
Yeast used Gifu G2 yeast
Alcohol percentage 16 じゅんさんThe fifth anniversary festival of this place, the third drink.
Tokushima's Narutotai LED
We use LED dream yeast from Tokushima.
I remember drinking it before, but there is no record of it in the sake crocodile. Well, there is.
A sour yet sweet, tropical sake.
Served with roast beef from the 5th anniversary menu. By the way, the roast beef was so delicious that I had to have another serving.
Alcohol content 15%.
Rice used: 100% Awaichiba Yamadanishiki
Polishing ratio 58
Ingredients: Rice (Tokushima Prefecture), Rice malt (Tokushima Prefecture) じゅんさんThe second drink of the 5th Anniversary Festival here.
Hanamup Sake Mirai, which is pleasantly sweet and gorgeous. Tastes like pear. Delicious.
The three of us had two cups!
With the commemorative menu of tofu with meat rolls.
Ingredients: 100% Sake Mirai
Rice polishing ratio: 50
Alcohol content: 16 
じゅんさんI went to the 5th anniversary of KITASHINCHI Koko no Koko. I was too enthusiastic, and the sake festival lasted 6 hours of drinking, talking, and celebrating. At the end, we managed to return to our hotel.
Here is the first drink of the 5th anniversary celebration.
Harada special junmai sake Araubashiri from Yamaguchi.
This was my first experience with the sake rice, Saito no Shizuku.
It is a delicious sake, refreshing, but with the freshness of arabashiri.
Served with appetizers.
Ingredients: Rice (Yamaguchi Prefecture), rice malt (Yamaguchi Prefecture)
Polishing ratio 60
Ingredient rice: 79% Saigo-no-Shizuku, 21% Yamadanishiki
Alcohol 17%. アラジンGood evening, Jun-san 😃
I've always been curious about Kitashinchi Koko no san, both the sake and the food look good, but I've never been there yet 😌.
I've been going back through Jun-san's check-ins and they all look so good I can't resist 🤤. じゅんさんMr. Aladdin,
If you can make it to Kitashinchi, please do.
They have a selection of 100 delicious Sake! じゅんさんKuroryu Zodiac Sign Bottle - Year of the Dragon 2024
Junmai Daiginjo from the annual zodiac bottle. It is still delicious.
Freshly pressed and lucky charm.
It is very sophisticated and great.
Serve with pasta at the end of the meal.
Alcohol 17%.
Sake degree
Rice used: 100% Japanese Yamadanishiki
Rice polishing ratio 40 じゅんさんHououmida's very limited edition "Ara Oshikiri Merger". This product, the 2024 edition, is a blend of the first part of the sake pressing process, the arashigiri, and the last part, the oshikiri, which is exactly what the name implies.
Super gorgeous.
Thank you for letting us drink this very special sake. Kitashinchi koko no san.
I am a little sad because this restaurant, which has been my friend for two and a half years and taught me about sake, is about to lose its Osaka work for a while, but my sake journey is still going on. じゅんさんShimane's finest sake from Gassan.
Smooth and gorgeous. The kind you serve at celebrations, right?
This is the kind of sake that is stable and high quality.
Ingredient rice: Yamadanishiki
Polishing ratio 35
Alcohol content 17 じゅんさんThis is a Super Dry dish.
It is dry but also has a rich acidity, so I think it would be good with the rich albacore ponzu.
Rice: Miyamanishiki (produced in Akita Prefecture)
Rice polishing ratio 65
Sake degree: around +17
Acidity: around 2.0
Alcohol content 17 じゅんさんSeasonal product "Junmai Unfiltered Nama Sake
This is one of those sake that makes you say, "Why is it so delicious?
Recommended for everyone who wants to drink aromatic and wonderful sake.
Rice used: "Yumeko" from Fukushima Prefecture
Polishing 60
Specified name sake, etc.: Junmai/non-filtered unpasteurized sake
Strength: 16%. じゅんさんDry, but just right.
Goes well with food and is terrific on its own.
Excellent work.
Rice: Aomori Prefecture rice
Rice polishing ratio: Koji 55
Kake 60
Sake degree: around +7
Acidity around 1.7
Alcohol content 16 Kagami特別純米 にごり生原酒 SILKY CLOUD特別純米原酒生酒にごり酒 じゅんさんKagami Special Junmai Nigori Nama-zake
The day started with nigori nama sake.
This is another brand made by a young toji at Ota Shuzo in Mie Prefecture.
It has a freshness only possible with nama sake, but the flavor of the rice is strongly expressed.
Goes well with today's obanzai.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Kami no Ho (produced in Mie Prefecture)
Rice polishing ratio 60
Alcohol content: 16%. じゅんさんOne of the most difficult to obtain.
100% locally produced from raw materials to manufacturing, as it is made from 100% Kame-no-o rice grown in Daejeon City.
It is gorgeous and very tasty. But maybe I drank it the wrong way. I should have drunk it more carefully. I drank it too much.
Alcohol content 17%.
Sake strength +6
Acidity 2.3
Amino acidity 1.6
Rice polishing ratio 55
Yeast: Association No. 7
Moromi days: 25 days
Lees ratio 40 じゅんさんEveryone loves Moon after Rain, Moonlight after Rain.
Fruity and dry. Easy to drink.
A product that should always be kept in the store.
Rice used: Domestic rice
Rice Polishing Ratio : Koji:35% Kake:40
Alcoholic Beverage : 16
Sake meter degree: +4.0
Acidity: 1.2 じゅんさんFresh on the palate with a refreshing acidity and excellent sharpness. Kame-no-o in the Yamamoto style.
Rice: Kame-no-o
Rice polishing ratio: 55
Yeast used: Akita yeast No.12
Alcohol content: 15 じゅんさんA rare ginjo from Bakuren.
It is super dry and runs through with a shuki. But you can still taste the soft umami of the sake rice. It is said that it is only available in winter.
Ingredients: rice, rice malt, brewers' alcohol
Alcohol content: 18%.
Sake meter: +15 to +18
Acidity: 1.2
Rice：Banshu, Yamadaho
Rice polishing ratio：55
Condition: Heated じゅんさんThe last drink is also a fine drink.
Yatagarasu no Shizuku-shu.
I was too drunk to remember the taste. I am sorry.
It must have been delicious.
Alcohol content 17
Sake degree ±0
Acidity 1.3
Rice / Polishing ratio: 50% first-class Yamadanishiki from Hyogo Prefecture
Yeast M310 じゅんさんJunmai Daiginjo from Kuroryu in next year's zodiac bottle.
It's a luxurious night. It's a luxurious night.
Rice : Yamadanishiki
Rice polishing ratio : 40
Alcohol content : 17 じゅんさんNext on the day's sake luxury relay was Houou Mita Gold Phoenix. A limited edition twice a year.
Sweet apples and clarity.
The packaging adds to the luxury.
Must be good for gift giving.
Rice used: Hyogo Prefecture's special A "Aizan
Polishing: 45%.
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Degree of alcohol content 16%. じゅんさんWhy here?
Among the sake brewed by AKABU, this is the rarely marketed Soul of Great Work. It comes in a gold package and is a festival of rarities. The selection of this year's sake is very good.
The taste is, well, ripe melon.
Light and dry, with a profound aroma.
You have to try it to understand, but you never know when you can drink it next.
Thank you very much.
Ingredients: Yunokou
Rice polishing ratio: 35
Alcohol percentage: 16
Sake Beverage: Daiginjo RecommendedContentsSectionView.title
