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
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
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
Japanese>English
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
Kitashinchi Koko no Koko
Japanese>English
じゅんさん
I became friends with one of the regulars who is from Izumo, so I asked him to serve me a local sake, which was my first sake.
I was told that it is a small sake brewery with a small number of bottles, and among them was Takemichi, a raw, unblended sake.
I'm sorry, but I don't remember much of the taste at midnight.
［Raw material: Yamadanishiki produced in the Kamiihigashi district of Higashiizumo Town.
［Rice polishing ratio] 55%.
［Sake meter: +5
［Acidity] 2.3
［Alc degree] 17.5
Kitashinchi Koko no Koko
Japanese>English
じゅんさん
We had a fire-brewed version of Akabu and Sake Mirai last year at this time of the year. Stable taste .... I'm already a fan, so I drink it whenever I have it.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Sakemirai from Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content : 15
Kitashinchi Koko
Japanese>English
じゅんさん
This is the highlight of the day.
Why? Because the three of us emptied a bottle. We didn't open the bottle, but we had 8 gou of it. My friend liked it so much that he kept ordering a repeat order when the bottle was empty.
Yes, it is such an easy-drinking, slightly sweet sake with low acidity that you never get tired of it.
Highly recommended.
Rice: Hitogokochi from Kotani Village, Nagano Prefecture
Rice polishing ratio 55
Yeast used: Home-brewed yeast
Alcohol percentage 15.8
Sake Degree -1.5
Acidity 1.5
Kitashinchi Kokono
Japanese>English
ジェイ&ノビィ
Good evening, Jun 😃
I've never seen this Shinshu sake before, but everyone raves about it 🤗I'll make a note of it 😊.
Japanese>English
じゅんさん
Good evening, Jay & Nobby. Please give it a try!
Japanese>English
じゅんさん
Summer sake continues. Dry and crisp Ikegame. The label is a goldfish, which is a hit with the two girls next to me.
It has been a long time since we have had sake from Fukuoka.
Raw material rice：Fukuoka rice
Rice polishing ratio: 75
Alcohol degree: 15
Sake degree: +6.0
Acidity: 1.2
Kitashinchi Kokono
Japanese>English
じゅんさん
This sake is an appropriate starter sake for a party on a Friday, when the party is held on short notice and the surrounding area is occupied by friends of the restaurant owner.
A summer version of OCEAN99, a limited edition sake. Summer Sea.
Fruity, fresh, and sharp!
Rice: Dewa Tsanzan
Rice polishing ratio: 55
Alcohol content: 14
Kitashinchi Koko
Japanese>English
じゅんさん
Also known as Domaine Takashi Evangelion version.
It's a "弍号機"!
This label was released last summer only in Ube City, and somehow I wonder why I'm drinking it a year later at this store in Osaka.
It's a Junmai Daiginjo, and it's a Takashi, and it's delicious!
100% Ube Yamadanishiki
Polishing ratio 50%,
Alcohol 15%.
Japanese>English
じゅんさん
Junmai Ginjo made from "Comet", Hokkaido's preferred rice for sake brewing.
The bottle is red, a red comet.
It has a subtle fruity aroma and flavor. It is light and easy to drink with a refreshing acidity and smooth taste.
Rice used: Comet (Hokkaido)
Rice polishing ratio 50%.
Alcohol content 15
Japanese>English
じゅんさん
Beau Michelle, a sake born from a brewery where the Beatles play
Gassy, sweet and sour. The alcohol content is low, so be careful not to drink too much. It is no longer a white wine.
Ingredients: Rice, rice malt
Rice for sake brewing
Rice polishing ratio 60
Alcohol content 9
Japanese>English
じゅんさん
Moderate sweetness and summery acidity. Delicious.
Goes well with whale sashimi.
Alcohol content 16%.
Sake degree 3
Rice used: Yuyamanishiki
Polishing ratio 60
Japanese>English
じゅんさん
It is crisp but very drinkable and dry.
Went well with the grilled mori!
This is a mellow, very dry wine that embodies the "Eiheiji Terroir," which is made with local rice and water.
Koji: Yamadanishiki (produced in Eiheiji Town, Fukui Prefecture)
Kake rice: Rice produced in Eiheiji-machi, Fukui
Ingredients: Rice, Rice malt
Rice Polishing Ratio 60
Alcohol percentage 15
Sake Degree +5
Acidity 1.6
Japanese>English
じゅんさん
It is a sake brewery in Yamagata, but it is only available in Osaka!
Kudokibe. And it's so easy to drink ... It's crystal clear!
It also has a nice acidity afterwards!
Rice polishing ratio 33
Sake level is undisclosed.
Rice used: Takananishiki produced in Hyogo Prefecture
Japanese>English