Timeline
じゅんさんSummer.
An interesting sake with a mix of a quite sharpness and a ginjo feel. This is a sake that should be paired with a meal with strong flavors rather than served on its own.
Ingredient rice: Yamagata rice
Polishing ratio 50%.
Alcohol 18%.
Yeast: Yamagata yeast
Sake degree +20
Acidity 1.3 じゅんさんThis product was awarded GOLD MEDAL at the IWC International Wine Challenge 2016.
It's a Junmai Daiginjo, so, it has class.
Haneya is another delicious sake that is hard to miss!
Sweetness/Spiciness: Slightly dry
Rice: Gohyakumangoku produced in Toyama Prefecture
Polishing ratio: 50
Alcohol content: 15%.
Sake meter: Not disclosed
Acidity: Not disclosed じゅんさんAKABU new this year, Jade for summer.
I had a chance to try it!
A low-alcohol sake that goes down a treat with a slightly sweet taste.
It is amazing.
Rice: Iwate rice
Yeast: Iwate yeast
Rice polishing ratio: 50%.
Alcohol content: 13%.
Sake degree: ---
Acidity: --- じゅんさんWe end up here.
Mitsui no Kotobuki. Mitsui no Kotobuki +14
Super-hot for evening drinking.
It was cold sake this day, but I'll try it hot next time!
Alcohol content 14
Rice used: Yamadanishiki
Polishing ratio 60
Recommended temperature
Cold sake] around 10℃ [Heated sake] around 50
Kitashinchi Kokono じゅんさんThe seventh generation of Hiroshima's Kyokuho Sake Brewery in 2023 is apparently taking on a new challenge: Urin (烏輪) Red Crow.
Slightly plum-like? Juicy.
But I'm in Kitashinchi in the middle of the night, drinking it in gulps.
I'd like to drink it more carefully next time.
Ingredients : Hiroshima-grown medium-ripened Shin-Senbon
Rice polishing ratio : 60
Alcohol content : 16
Kitashinchi Koko no Koko じゅんさんIt's full on midnight and time for a super dry drink.
It was a complete jack-in-the-box Shin Panda festival.
It is recommended as a food sake, but at this time of night, I was just drinking it in a small sip style.
Fire-brewed once
Rice：Yamadanishiki (Koji rice, from Saga Prefecture), Akita Sakekomachi (Kake rice)
Rice polishing ratio: 55
Alcohol percentage：15 じゅんさんThe first thing Mama, who joined us later, said to me was.
"Bring out the oriental beauties!"
and out of the fridge came a limited edition Junmai Ginjo made with Sake Mirai.
I wish I could have drunk it more sober.
Alcohol content 16
Rice: 80% or more Sakemirai
Polishing ratio: Koji rice: 40%, Kake rice: 50
Nama-zake
Sake Degree
Acidity
Yeast
Kitashinchi here じゅんさんWhat's with that label?
So, I drank it, a variant of Haginotsuru.
What's the difference if they all have glasses? I was tempted to ask myself, "What difference does it make if we all wear glasses?
The sake for glasses is made by combining different types of sake brewed in different barrels at Hagino Brewery.
I heard that a lot of effort was made to blend different kinds of sake to accentuate the sweet and sour taste.
Rice: 100% domestic rice
Rice polishing ratio: Undisclosed
Sake degree: -6
Acidity: 2.0
Alcohol Content: 14.0
Yeast used: Undisclosed
Storage Method：Cold storage required
Kitashinchi Kokono じゅんさんI left the restaurant once, sang a song, and came back and drank
Low alcohol, light and refreshing AKABU AIR
We all enjoyed the drink!
Alcohol content 12 degrees
Sake degree
Rice used: Ginga
Polishing ratio 60
Kitashinchi Kokono じゅんさんUnfiltered unpasteurized sake brewed with naturally grown Asahi in Okayama Prefecture.
It has a crisp, gaseous taste and a firm rice flavor.
Easy to drink.
Production area Kurashiki City, Okayama Prefecture
Ingredients: Rice, rice malt
Rice used: Naturally grown Asahi rice produced in Okayama Prefecture
Polishing ratio 50%.
Yeast used: A blend of Kyokai No. 7 and brewer's yeast
ALC 16
Acidity 2.6
Sake meter reading: ±0
Kitashinchi Kokono じゅんさんIn between, a little different sake.
This one of almost sour juice.
Even those who don't like sake can drink this one, with its sweetness and piquancy.
Specified name: Normal sakeRice used: Todoroki (70%)
Alcohol content: 9%.
Sake degree: -50
Acidity: 6.8
Sake Brewer's name: Banno Shuzo (Nagano Prefecture) じゅんさんIzumo Fuji after a long absence.
A guest from Shimane was in the middle of the party, so we toasted with a spring-like limited edition sake.
It has a clear and pleasant ginjo taste!
Rice : Yamadanishiki produced in Izumo
Rice polishing ratio : 50%.
Sake degree : +4
Alcohol content : 16 じゅんさんThe owner of the restaurant also saw KAGAMI Hana-Meijitsu for the first time.
Everyone opened the bottle and tasted it.
Yes, it is a cloudy sake, but it is light and refreshing.
The description said it was effervescent, but it didn't have that much pizzazz.
But it was delicious.
Ingredients : Kamiho from Mie Prefecture
Rice polishing ratio : 60
Sake degree : -3
Alcohol content : 16.5
Produced in: Ota Shuzo, Mie Prefecture じゅんさんNow, after a long time, in a new place.
Iwate's Yamahai for your tired body.
This is a limited edition pure rice from a single tank, made with sake rice and yeast both from Iwate. Dry taste
Alcohol content 18%.
Rice polishing ratio 80%!
Sake degree +11
Acidity 2.2
Amino acidity 2.3
Rice (Iwate Prefecture), Rice malted rice (Iwate Prefecture)
Rice used: Rikuwa 132 (from Oda Farm, Towa-machi, Hanamaki City)
Yeast used: Giovanni's research
Koji mold used: Reimei Hiraizumi
じゅんさんA hybrid sake of Miyamanishiki and Hitogokochi.
Personally, I liked the Miyamanishiki sake. This sake also has an excellent palate as a food sake.
Rice: 50% Miyamanishiki and 50% Hitogochi from Nagano Prefecture Polishing ratio: 50
Alcohol content: 15% (original sake) Yeast used: Nagano D and E yeast Toji: Kosei Harada
Producer: Yoshinoya, Nagano, Nagano じゅんさんDo you have any 14yo?
I was told, "Yes, we have Uragyo 14yo.
The result was this Hanayu Sake Mirai.
The toji at Takagi Sake Brewery trained me to make this sake using Takagi Sake Brewery's own sake rice, Sake Mirai. So it is almost a Jyushiro.
Well, how is it? That? I think, and taste it, but, well, it's delicious. But not so much that I make a fuss about it.
After trying various other drinks and having a meal, I casually drank it again and realized its true value.
What a natural drink!
A fine, smooth sake that you never get tired of. You can drink it again and again. It's amazing. I knew it.
So, from the beginning to the end. It's the kind of drink that makes you look for something else along the way, but eventually you come back to it. I'm afraid if I describe it any more, I'll get beaten up, so I'll quit. LOL.
Ingredients rice, rice malt
Rice 100% Sake Mirai
Alcohol content 16
Polishing ratio 50%.
じゅんさんI asked for a pleasantly sharp dry sake to go with the Shimarakyo, and this Kitajima Yamadanishiki came out!
Yes, it is very dry and refreshing.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Yamadanishiki
Rice polishing ratio: 65
Sake degree: +10
Acidity: 1.7
Yeast used: No.9
Alcohol content: 15 じゅんさんIt's been a while since I've been here in Kitashinchi today.
I said I wanted something a little fizzy, so I had Kinoene Masamune open the bottle.
It had a piquant feel, but not so much fizzy. A perfect sake for a slightly sweet starter.
Alcohol content 16%.
Rice polishing ratio 55
じゅんさんThe last sake of the day was from Oita, where it was nice to meet you! Chiebijin Junmai Daiginjo Comet
Comet is a sake rice from Hokkaido.
I consider it the second best sake of the evening.
As for the taste, sorry.
I only remember saying it was delicious and that it was hard to compare to Nishinomon.
I want to go back for another drink.
Rice used: Comet
Rice polishing ratio: 48
Alcohol content: 15.3
Sake meter degree: undisclosed
Acidity: Not disclosed じゅんさんA spring-like label, with no particular meaning to the name, apparently, Uki Uki.
Drinking in a group of three, two of us recommended Nishinomon as the best sake of the night, and one recommended this Yamamoto Uki Uki.
Well, it is a fresh and refreshing sake that is lightly nigori and easy to drink. It seems to go well with the first sake.
Rice: Sake-komachi
Polishing ratio 55
Alcohol: 14%.
Sake meter degree +1
Acidity 1.7 RecommendedContentsSectionView.title
