Timeline
じゅんさんRosé type sparkling from Aihara Shuzo of Moon after Rain.
We were all excited to open the bottle to see what it would be like!
Wow, this is quite a sparkling wine with a strong acidity!
It's a very acidic sparkling wine, and the secondary fermentation in the bottle makes it very lively!
Be mindful.
Alcohol content 9%.
Rice used: Yamadanishiki (Hyogo Prefecture)
Polishing ratio 70%. じゅんさんZoka's popular nigori sake, named "pure white" in Japanese.
A cloudy sake with a light effervescent taste.
It is refreshing with a clean acidity, and my companion, who said she did not usually drink sake that much, kept on drinking until she emptied this bottle.
This is ....... This is a sake that will remain in my memory.
Rice used: Gohyakumangoku Polishing: 60
Kitashinchi here Born×東京卍リベンジャーズコラボ さかほまれ 磨き五割 瓦城千咒(かわらぎ せんじゅ)純米大吟醸 じゅんさんTokyo Revengers is the name of a lot of Fukui sake. Besides this Bon, there are also Kuroryu, Hanagaki, and Wakasa.
Among such collaborative products,
Bon & Tokyo Manji Revengers Collaboration: Sakahomare, Polishing 50%, Kawaragi Senju
We opened a bottle and enjoyed it with everyone at the restaurant.
Delicious!
I wish I could have had the 17% polished Sano Manjiro version.
Rice: Fukui Prefecture certified special rice Sakahomare
Polishing ratio: 50
Alcohol content: 16%.
Sake meter degree: Not open to the public
Acidity: Not disclosed
Kitashinchi Kokono じゅんさんSake Mirai is also used in this brewery! We feel the bond between Akita and Yamagata.
Well... How does it taste? Well, yes, my memory is skipping at 1:00 a.m.
This is the last sake of the day.
Let's try again.
Rice: Sake Mirai (from Yamagata)
Rice polishing ratio: 50
Yeast used: In-house cultivated
Sake degree: +2
Acidity: 1.3
Alcohol percentage: 16.1
Kitashinchi Koko no Koko じゅんさんI became friends with one of the regulars who is from Izumo, so I asked him to serve me a local sake, which was my first sake.
I was told that it is a small sake brewery with a small number of bottles, and among them was Takemichi, a raw, unblended sake.
I'm sorry, but I don't remember much of the taste at midnight.
［Raw material: Yamadanishiki produced in the Kamiihigashi district of Higashiizumo Town.
［Rice polishing ratio] 55%.
［Sake meter: +5
［Acidity] 2.3
［Alc degree] 17.5
Kitashinchi Koko no Koko じゅんさんWe had a fire-brewed version of Akabu and Sake Mirai last year at this time of the year. Stable taste .... I'm already a fan, so I drink it whenever I have it.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Sakemirai from Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content : 15
Kitashinchi Koko じゅんさんThis is the highlight of the day.
Why? Because the three of us emptied a bottle. We didn't open the bottle, but we had 8 gou of it. My friend liked it so much that he kept ordering a repeat order when the bottle was empty.
Yes, it is such an easy-drinking, slightly sweet sake with low acidity that you never get tired of it.
Highly recommended.
Rice: Hitogokochi from Kotani Village, Nagano Prefecture
Rice polishing ratio 55
Yeast used: Home-brewed yeast
Alcohol percentage 15.8
Sake Degree -1.5
Acidity 1.5
Kitashinchi Kokono ジェイ&ノビィGood evening, Jun 😃
I've never seen this Shinshu sake before, but everyone raves about it 🤗I'll make a note of it 😊. じゅんさんGood evening, Jay & Nobby. Please give it a try! じゅんさんSummer sake continues. Dry and crisp Ikegame. The label is a goldfish, which is a hit with the two girls next to me.
It has been a long time since we have had sake from Fukuoka.
Raw material rice：Fukuoka rice
Rice polishing ratio: 75
Alcohol degree: 15
Sake degree: +6.0
Acidity: 1.2
Kitashinchi Kokono じゅんさんThis sake is an appropriate starter sake for a party on a Friday, when the party is held on short notice and the surrounding area is occupied by friends of the restaurant owner.
A summer version of OCEAN99, a limited edition sake. Summer Sea.
Fruity, fresh, and sharp!
Rice: Dewa Tsanzan
Rice polishing ratio: 55
Alcohol content: 14
Kitashinchi Koko じゅんさんAlso known as Domaine Takashi Evangelion version.
It's a "弍号機"!
This label was released last summer only in Ube City, and somehow I wonder why I'm drinking it a year later at this store in Osaka.
It's a Junmai Daiginjo, and it's a Takashi, and it's delicious!
100% Ube Yamadanishiki
Polishing ratio 50%,
Alcohol 15%.
じゅんさんJunmai Ginjo made from "Comet", Hokkaido's preferred rice for sake brewing.
The bottle is red, a red comet.
It has a subtle fruity aroma and flavor. It is light and easy to drink with a refreshing acidity and smooth taste.
Rice used: Comet (Hokkaido)
Rice polishing ratio 50%.
Alcohol content 15
じゅんさんBeau Michelle, a sake born from a brewery where the Beatles play
Gassy, sweet and sour. The alcohol content is low, so be careful not to drink too much. It is no longer a white wine.
Ingredients: Rice, rice malt
Rice for sake brewing
Rice polishing ratio 60
Alcohol content 9
じゅんさんModerate sweetness and summery acidity. Delicious.
Goes well with whale sashimi.
Alcohol content 16%.
Sake degree 3
Rice used: Yuyamanishiki
Polishing ratio 60 じゅんさんIt is crisp but very drinkable and dry.
Went well with the grilled mori!
This is a mellow, very dry wine that embodies the "Eiheiji Terroir," which is made with local rice and water.
Koji: Yamadanishiki (produced in Eiheiji Town, Fukui Prefecture)
Kake rice: Rice produced in Eiheiji-machi, Fukui
Ingredients: Rice, Rice malt
Rice Polishing Ratio 60
Alcohol percentage 15
Sake Degree +5
Acidity 1.6 じゅんさんIt is a sake brewery in Yamagata, but it is only available in Osaka!
Kudokibe. And it's so easy to drink ... It's crystal clear!
It also has a nice acidity afterwards!
Rice polishing ratio 33
Sake level is undisclosed.
Rice used: Takananishiki produced in Hyogo Prefecture じゅんさんSlightly effervescent. Low alcohol. And sweet.
The mouthfeel is clean but with a nice sweet and sour effervescence.
This is sure to be a hit with the girls!
Rice： Hyakumangoku No Shiro (Ishikawa Prefecture)
Rice polishing ratio: 60
Yeast: ---- (fermented)
Alcohol: 9 degrees (undiluted) じゅんさんThis is, a new sensation.
Slightly sweet, mouthfeel, round.
And the aftertaste, it disappears.
I don't know, I've never had a drink like this before.
It's addictive.
Alcohol 15%.
Sake degree -3
Rice used: Chiyonishiki
Rice polishing ratio 55 じゅんさんFather's Day is a father's day, and when I say Father's Day, I mean Father Hiroshi.
A very good sake that doesn't lose its name. Oh, it is crystal clear!
Ingredients: Rice, rice malt
Rice used: 100% Honorifuji produced in Shizuoka Prefecture
Alcohol content 15 じゅんさんI told them I drank it in Tokyo the other day and it came in right away. Ubusuna
It is still the best aperitif. It was a sake to celebrate the store's 4th anniversary, though belatedly!
Delicious!
Raw material rice: Yamadanishiki (produced in Kikuchi River basin, Kumamoto Prefecture) / Rice malted rice (produced in Kikuchi River basin, Kumamoto Prefecture) Origin: Wasui district, Kikuchi River basin, Kumamoto Prefecture Alcohol level: 13 じゅんさんClear acidity. Clear acidity and sharpness like a comet. The Fuji Masamune Comet was introduced as a "comet".
The Onuma Sake Brewery, which brews Kenkunichi, used the brand name "Fuji Masamune" until it was named "Kenkunichi" by the first prefectural governor in the early Meiji period.
It is said to be the same brand name.
I don't remember the taste very well, sorry.
Alcohol content: 15 degrees Celsius
Rice polishing ratio: 70
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: 100% Hokkaido Comet
Sake meter degree : -5
Acidity: 1.4
Amino acidity: 0.8 RecommendedContentsSectionView.title
