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
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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
じゅんさん
This one is slightly spicy.
If we talk about ease of drinking.... This one. I had a refill and it was empty.
I look forward to DATE SEVEN every year!
Ingredients: Yamadanishiki
Rice polishing ratio: 47
Alcohol percentage: 16
Sake type: Junmai Daiginjo
Japanese>English
じゅんさん
2023 version of DATE SEVEN, a project brewed jointly by 7 sake breweries in Miyagi Prefecture
It is gorgeous, fruity and sweet.
Love it!
Ingredients: Yamadanishiki
Rice polishing ratio: 47
Alcohol percentage: 16
Sake type: Junmai Daiginjo
Japanese>English
じゅんさん
Gekko, a special distributor-only product from the much-loved Amego Tsuki, which is very refined and well-balanced.
I recently realized that daiginjos from good breweries are of consistent quality and are great as gifts. Is it too late?
Sweetness: Dry
Rice type：Domestic rice
Rice Polishing Ratio : Koji:35% Kake:40
Alcohol Content：16.0
Sake meter degree: +4.0
Acidity: 1.2
Japanese>English
じゅんさん
We were told that it is hard to obtain these days, so we brought in a bottle we had obtained in Hirosaki City, Aomori Prefecture, for drinking.
The three of us emptied a four-pack of sake at a tremendous rate, and it was the best sake of the day.
Gorgeous, easy-drinking, slightly sweet sake!
If you see it, please give it a try.
I recommend it!
Rice / Polishing ratio
Koji: Yamadanishiki 49
Kake: Toyobai rice 49
Japanese>English
じゅんさん
Sake from Nabari.
Junmai-shu made from "Kami no Ho" sake rice from Mie Prefecture.
Deep umami and rounded acidity.
A little dry, but very tasty!
Ingredients : Kami no Ho
Rice polishing ratio : 60
Sake degree : +5
Acidity : 1.2
Alcohol content : 15
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
Zakuひやおろし2023
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
Japanese>English
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%.
Japanese>English