Timeline
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
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 RecommendedContentsSectionView.title
