Timeline
じゅんさんThe dryness and alcohol content are quite good.
It will give your tired body a big thump. And it is sharp!
The label is also well designed.
Thank you very much.
Production area Hachinohe, Aomori
Ingredients Rice, Rice malt
Alcohol content 17
Sake meter degree +15 じゅんさんAt the end of the day.
Everyone's favorite, Mimuro Sugi.
Yamadaho, Junmai Ginjo from Romanshirizu.
This is the first Mimuro cedar in this color.
The aroma is like a banana or a peach, and it is the best sake to be healed.
I love it.
Alcohol content: 13% (undiluted)
Rice: 100% Yamadaho
Rice polishing ratio 60
Pouring: Hi-ire
Kitashinchi Koko no じゅんさんYes, a casual Zak-Z to cleanse the palate!
Aromatic but very easy to drink.
The sake is not to be underestimated!
Rice used: Domestic rice
Polished 60
Fire-aged sake
15% alcohol by volume
Kitashinchi Koko no じゅんさんSEIRYO ZEN Special Junmai Akifukashi Jo/JO
Rice, water and people, all from Ehime Saijo
Its autumn limited version
The taste is a little sweeter and more umami. A little sweeter and deeper in flavor. Akifukashi.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Matsuyama Mitsui (produced in Saijo, Ehime Prefecture)
Rice polishing ratio 60
Alcohol content 15.5
Sake meter degree -3
Acidity 1.7
Amino acidity 1.1
Yeast: Ehime yeast EK-1
Firing
Kitashinchi Kokono
じゅんさんSuitama is produced by Ryoseki Shuzo of Hanayu.
Slightly sweet, heavy sake.
If you are looking for a quiet place to go, this might be it.
Rice: Akita rice
Rice polishing ratio: 50%.
Alcohol content: 15%.
Sake degree: -6.8
Acidity: 1.3
Yeast: In-house cultivated
Kitashinchi Kokono じゅんさんYamamoto" brewed with Misato Nishiki
This sake rice seems to be very popular these days.
The clear, crisp, and even juicy flavor spreads refreshingly with a slightly soft acidity.
No, really.
Rice: Misato Nishiki (produced in Oogata Village)
Rice polishing ratio: 55
Yeast used: Akita yeast No.12
Sake meter degree: +2
Acidity: 1.6
Alcohol content: 15
Kitashinchi Koko no Koko じゅんさんCompared to this year's fresh Megane.
The special glasses are said to be a blend of several types of sake from the brewery. The manufacturing process is also a trade secret.
But this, by golly, is very tasty.
Unlike the juiciness of the raw sake, this fire-aged version is sharp and perfect as a food sake. Good!
IngredientsRice (domestic), rice malt (domestic)
Rice Polishing Ratio Not disclosed
Alcohol content 14% (undiluted)
Sake degree -6
Acidity 2.0
Firing じゅんさんHere's a toast to the glasses-only drink we had last year.
Low alcohol and juicy raw sake.
On this day, we also compared it with once-hired sake.
This one is perfect as a starter.
Ingredients: Rice (domestic), rice malt (domestic)
Polishing ratio: Undisclosed
Alcohol content: 14% (undiluted)
Sake degree -6
Acidity 2.0
Nama Sake じゅんさんIt's out again this year, an anomalous version of Ni Usagi, Ni Wolf Ni Row.
Harmony of three kinds of sake rice.
It was a little bit strong sake.
Rice used: Koji rice : Yamadanishiki
Kake rice : Omachi, Manzai
Polishing: Undisclosed
Specified Name Sake, etc.
Strength 16.0 じゅんさんAutumn hiyaoroshi. This is really delicious.
Very beautiful acidity.
Junmai Daiginjo Hitogokochi, unfiltered, unfiltered, bottle-hitched
0. Rice used: 100% Hitogochi produced in Nagano Prefecture
Polishing ratio: 50
Alcohol Content: 15% (original)
Sake Degree: Undisclosed
Acidity: Undisclosed
0.0 Fire-brewing: 1 time (Nama-zume)
〇Brewing water: Water from a well in the Saigawa River system
Yeast: Nagano E yeast
Toji: Kosei Harada じゅんさんA hiyaoroshi (aged for one summer).
A junmai ginjo that has become mildly acidic, very easy to drink, and recommended for all.
Liked.
Rice: Yamadanishiki
Rice polishing ratio 55
Alcohol 15%.
Sake degree
Acidity
Nama-shu/Hi-ire/Hi-ire じゅんさんThe big winner of the day, AKABU Kohaku from Iwate. This is also an autumn sake. But it is not hiyaoroshi, but a new method of making sake. Well-balanced acidity, dry and sharp, but with a quality aroma and lingering finish. Quintessence!
Rice: Iwate rice, 50% polished rice
Yeast Iwate yeast
Alcohol level 13%. じゅんさんThis is another autumn limited edition sake from Mie Prefecture, Kankoubai Owl Label Junmai Ginjo AKI Sake. Even though it is bottle-fired, it still has a gaseous mouthfeel, a beautiful aroma, and a clean, slightly spicy taste. You can drink it quickly.
Type：Junmai Ginjo Hi-ire
Ingredients : rice, rice malt
Sake meter: Sake meter: +2, Acidity: 1.6
Polishing ratio: 60% (domestic rice)
Alcohol content: 15 じゅんさんAutumn in Sari. It's that time of year already, isn't it? It is still hot outside.
The taste is a little dry, full of fine flavor.
The sake is aged in the storehouse.
The sake has a golden color.
I paired it with fish, but I think it would also go well with meat with a bit of punch.
Alcohol level 16-17%.
Rice: 100% Yamadanishiki
Rice polishing ratio 65
Sake meter rating +4
Acidity 1.8 じゅんさんLike a cross between an apple and a melon.
Fruity but sweet.
Is this the kind of flavor you get when you mix apples and melons? I couldn't see them both.
I enjoyed it at the end of the day.
Ingredients: rice, rice malt
Alcohol content: 14
Sake meter: -4.4
Acidity: 1.7
Rice：Yumen no Kou
Rice polishing ratio：55
Condition: Fire-brewed じゅんさんShodoshima's only sake. Taste...too robust. But it's doing its best.
Rice used: Senbon-Nishiki from Hiroshima
Polishing ratio 55
Sake meter degree: Somewhat dry
Acidity
Alcohol percentage 17
Yeast じゅんさんAnother sake from Seto Sake Brewery, which I had a very good impression of Izu, without a sound.
This is a sweet sake. It is said that it goes well with hot meals.
It is soooo sweet and sinks in.
But it's delicious!
Ingredients: Rice (domestic), rice malt (domestic)
Yeast M-310
Rice used: 100% Yamadanishiki
Alcohol level: 16
Polishing ratio: Koji rice 60%, Kake rice 60
Condition: Fired
じゅんさんIt's been a long time since I heard that there is a sake brewery in Minato-ku ... . I found it at Tokyo station and brought it to Kitashinchi, Osaka for a drink. Thank you to the store for graciously accepting me.
Yes, it is a lovely sake, very mellow, with various layers of aftertaste.
This sake is made with Yamada-Nishiki, which is a standard in Japanese sake.
Ingredients: rice (domestic), rice malt (domestic)
Alcoholic Beverage : 15
Fire-brewing
白嶺Vivid Like the blue sky純米吟醸生酒無濾過 じゅんさんThis is the third type of VIVID from Hakurei.
It is a little high in alcohol, but very easy to drink. It tastes light and refreshing, but you will never get tired of it. I can drink this all the time!
Rice: Gohyakumangoku from Kyoto
Rice polishing ratio: 60
Alcohol content: 16%. じゅんさんWow, it's mellow! That was my first impression.
Well, Junmai Daiginjo as a standard.
Recommended as a food sake in Hokkaido.
Rice : Hokkaido Kitsushizuku
Rice polishing ratio : 50%.
Sake degree : -2
Acidity : 1.5
Alcohol content : 15 RecommendedContentsSectionView.title
