Timeline
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 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
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