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
Japanese>English
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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
Japanese>English
Nishinomon純米大吟醸 美山錦 あらばしり 無濾過生原酒
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
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