Timeline
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 じゅんさんHuh? I wonder why. Here comes the bespoke 2020.
I think I drank it before.
This sake is gorgeous, elegant, and really delicious.
Variety used / Yamadanishiki Polishing ratio 35 じゅんさんI especially like Nara's sake, but Mimuro Sugi is my favorite sake because of the high probability of encountering it.
Junmai Daiginjo "Mimuro Sugi Roman Series" made with Yamadanishiki and polished to 50%.
Light and dry, with a nice aroma, this is one of those sakes that I find wonderful no matter how many times I drink it.
Rice used: Yamada-Nishiki
Polishing: 50%.
Fire-aged sake
15% alcohol by volume じゅんさんI asked for a glass of unfiltered, unfiltered, raw sake to continue.
This is also my favorite Nishinomon from Nagano.
Gassy, arabashiri. Pineapple? Citrus flavors also spread. Recommended.
Rice：Nagano Miyamanishiki
Rice polishing ratio: 50
Alcohol content: 15% (undiluted)
Water used for brewing：Saigawa River subsoil water (from a well in the brewery's own well)
Yeast used: Nagano D yeast
Master brewer: Kosei Harada じゅんさんKitashinchi here, second time this week.
I ordered a very beautiful and tasty sake, unfiltered and raw.
Hououmida Junmai Daiginjo Akaban Special Kasumi Unfiltered Nama Sake
The name of the sake is so distinctive these days that I am not sure what it is.... It was indeed a beautiful unfiltered sake.
Thanks?
Alcohol 16-17%.
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio 40 じゅんさんProject and rare items.
Kairyujinsui" is the best Junmai Daiginjyo awakened by ice aging at -5℃.
Take care of it and sip it.
Akabu has been very popular lately.
Alcohol 15%.
Sake degree -1.0
Rice used: 100% Yuzunokou
Polishing ratio 35 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 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 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 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. 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 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 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 RecommendedContentsSectionView.title
