Timeline
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 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 Fudo無濾過 雄町おりがらみ純米吟醸原酒生酒無濾過おりがらみ 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%. 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 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 Fudoひやおろし 純米吟醸 生詰原酒純米吟醸原酒生詰酒ひやおろし 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 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 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 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 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 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 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 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 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 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
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