Timeline
じゅんさんThis is a fresh, highly finished, freshly brewed, unpasteurized Toyobai sake with a delicious flavor that spreads with every sip. The rice used is Hanafukuyuki produced in Fujishiro, Hirosaki City, which is grown in the brewery's neighborhood.
Sake Ingredients
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredients ... 100% Hanafukiyuki produced in Fujishiro, Hirosaki City
Polishing ratio ... (Koji) 55%, (Kake) 60
Sake degree ... +1
Acidity ... 1.4
Yeast used ... In-house yeast
Alcohol content ... 16 じゅんさんThird bottle. The olive yeast was supposed to create a taste of muscat, but it was not muscat, it was a lingering taste. No, it is not bad as sake, but it is not muscat....
Ingredients: rice (domestic), rice malt (domestic)
Rice: Sanuki Yomai (produced in Kagawa Prefecture)
Rice polishing ratio: 70%.
Yeast used: Sanuki olive yeast
Sake Degree: -1
Acidity: 2.3
Alcohol level: 16 じゅんさんIt's freshly squeezed. It must be juicy and delicious.
Yes, it is. I'm sorry. I don't remember.
Sake strength -1.0
Degree of alcohol content 16%.
Acidity 1.5
Rice polishing ratio 65
Amino acidity 1.0
Rice: Hiroshima Prefecture rice
Yeast: Association No. 10 yeast じゅんさんFreshly Shiboritate Junmai Ginjyo Nama Shu, cold brewed.
Oh no, it must be delicious.
Rice used: Koji/Misato Nishiki Kake/Sakekomachi
Rice polishing ratio ... 55
Sake degree ...
Acidity: 1.6
Yeast・・・14.
Alcohol content・・・・16 じゅんさんThank you for the first shibori.
You drank it last year. Shuwashu nigori.
It goes down like a Ramune, so be careful not to drink too much.
Apparently I really like it.
Ingredients: rice, rice malt
Alcohol content: 16
Rice Source : Yumeko
Rice Polishing Ratio：60
Nakano Kori-iwaki じゅんさんIt is bottled directly from Murayu's Kamekuchi, which is almost entirely undisclosed and we don't know what is going on. The alcohol content is high at 17-18 degrees.
It is effervescent and dry with a low sweetness.
Well, maybe it doesn't need to be cold sake.
Nakano Choriwaka じゅんさんThe brewery is small and produces a small amount of wine, almost exclusively by himself.
It is for those who like dry, hot sake and those who can drink it cold.
It is said to be recommended to those who like "Dobu", a sake made from the traditional sake brewing method.
It is said to be recommended for those who like "Nama-no-Dobu" (sake with a fresh yeast yeast yeast).
I like it.
Ingredients／Rice (domestic), rice malt (domestic), brewing alcohol
Rice used: 100% Yamadanishiki produced in Mie Prefecture
Rice polishing ratio / 60
Alcohol content／ 16%. じゅんさんFukusuku's Direct Kumi Series Trilogy, Banshu Yamada Nishiki
Finally, a sake from Chiba checks in.
Ingredient rice Banshu Yamadanishiki
Polishing ratio 50%.
Alcohol 16%. じゅんさんNigori sake from Imadaiji.
It goes well with chicken sashimi.
This is one of the few sake in my record that I have marked as a favorite. It is sweet but refreshing. I never get tired of this sake.
I will drink it again.
Rice polishing ratio: 65
Rice used: Gohyakumangoku
Alcohol content: 15
Sake degree: 15
Acidity じゅんさんNakano Torisaki The real last drink.
After everyone had left and I was the only customer, I had a quiet drink.
I drank this sake from Nada.
Nada's traditional sake made with miyamizu, Miyamizu, and 100% Yamadanishiki from the special A district.
It was the last sake I had, a good sake, but clear.
Rice used: Yamadanishiki produced in the special A district of Hyogo Prefecture
Polishing ratio 70%.
Alcohol content: 16%.
We will continue to serve you even after we move to Kanda. じゅんさんThis is the fifth and final day of the Nakano tori-iki.
What a run in Setagaya Ward, Tokyo.
This doburoku is made from edible rice "Tsuyahime" from Yamagata Prefecture and well water from Sangenjaya. I was surprised that there is a brewery in Sangenjaya. It is a plain doburoku made with high-temperature white yeast yeast.
The four of us killed it.
WAKAZE is a start-up business founded by two young men from Boscombe and the University of Tokyo's Faculty of Agriculture. They have breweries in Yamagata, Setagaya, and Paris. I wonder if the sake business will gradually become like the craft beer business.
Alcohol content 12 じゅんさんThe fourth bottle on the last day of the Nakano Torikai comes from Suzaka City, Nagano Prefecture.
Slightly sweet "Comet" Shah Alain Rolland
Alain Rolland is the name of a great comet.
Shire is, well, you get the idea, don't you?
It is sweet and tastes like wine. Sake beginners and Gundam fans should definitely give it a try.
Since it was the last day of the event, everyone was served in four-pack bottles, so with four people in the party, the bottles ran out very quickly.
Alcohol content 13
Sake degree -6
Acidity 1.5
Rice: Miyamanishiki (Nagano Prefecture)
Rice polishing ratio 59
Taste (sweetness/saltyness): Beautiful, mellow
Ingredients: Rice (domestic), Rice Koji (domestic) じゅんさんNakano Tori-En, the last day of the third run, Kanazawa City, Ishikawa Pref.
It has a robustness and rich rice flavor that is quite different from the lightness of the second bottle. The back of the bottle says to drink it cold, but I thought it was better warmed up.
Ingredients: rice (domestic), rice malt (domestic)
Alcoholic strength: 15 じゅんさんOn the last day of the Nakano Tori-Ira, the second bottle was Kyoto Fushimi.
The four of us quickly ran out of the four-pack, and it was a very easy-drinking, conversation-stimulating bottle. It is made from Yamada Nishiki from Okamoto Village in the Tojo district of Hyogo Prefecture.
The brewer's explanation was sufficient for the tasting.
The natural sense of gas from fermentation and
The freshness of the unpasteurized sake
Refreshing umami of light nigori
Yes, you can feel all of them. That's what I mean. It's a sake that is easy to recommend to others.
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient rice ... 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio ...
Alcohol content ... 15 
じゅんさんTori-Ira, a famous yakitori restaurant in Nakano that has been a great help with sake for the past year. As the restaurant is moving to Kanda next month, and it was the last day of its Nakano location, I went there for a drink by myself, but it turned out to be a party with the owner's friends, who were having a good time chatting.
The first bottle on such a last night before the relocation came from Hagi City.
Choyo Fukumusume Yamadanishiki Dry Junmai Unfiltered Unrefined Nama-shu Direct Kumi
The sweetness of the first sip was followed by a dryness that lingered on the tongue. I thought it would go well with a strong meal, so I paired it with chicken stewed radish as a starter.
I think I'm starting to understand how to pair it with food.
Ingredients: rice (domestic), rice malt (domestic)
Rice: 100% Yamadanishiki, Hagi, Yamaguchi
Rice Polishing Ratio: 55
Sake meter rating: +9.0
Acidity: 1.6
Yeast used: Association 901
Alcohol content: 17%. 
じゅんさんThere was something very special about the sake. Naturally, I drank it, but a closer look revealed that it was a Niimasa for the R3BYs of 2021-2022. It was the 14th generation.
It is one of the experimental sake line called "PRIVETE LAB" (private lab) brewed by Shinmasa Sake Brewery.
"Kijoshu, which is sake brewed with sake: a method of brewing sake using sake instead of water in the last step of the "three-stage brewing process" in which the ingredients are usually brewed with rice, rice bran, and water, and the ingredients are added in three separate batches."
I see.
Furthermore, this Hinotori.
"The sake added is aged for one year in Mizunara oak barrels.
From the 2020 vintage, the sake is brewed in wooden vats.
And all of Shinsei's sake is brewed with a raw yeast strain and No. 6 yeast."
Premium quality.
The price is surprisingly reasonable.
The taste is, wow, I can't even remember.
Will there be a next time? Around the 16th generation?
Rice type：Akita rice
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire
Nakano, Surrounded by じゅんさんOkura dry yamahai special junmai Ooseto, direct pumping, non-filtered raw sake
The name is long. But because it is directly pumped, the carbon dioxide gas is shrieking in your mouth.
I want to try it again if there is a nao kumi. I learned one more thing.
Rice: 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 55
Sake degree: +19
Acidity: around 2.4
Alcohol content: 17 to 18 degrees Celsius
Yeast used: Association No. 701
Nakano Tori-Ira じゅんさんIn addition, I drank Yamamoto Indigo Blue.
It seems that the various colors vary from sake rice to everything else, so if I find another kind, I'll try it again. I'll try another one when I find it.
<From the website
Ippozumi is a sake rice developed by Akita Prefecture and bred at the Akita Prefectural Agricultural Experiment Station with Koshitanrei (Niigata Sake No. 72) as the mother and Akita Sake Komachi (Akita Sake No. 77) as the father.
Ingredients: Rice, Rice malt
Alcoholic strength: 15
Ingredient rice Ichihodzumi
Polishing ratio 55
Yeast used: Kyokai No. 7
Sake degree +2.5
Acidity 1.6
Storage method: Refrigerated
Nakano Tori-Ira じゅんさんIn Iwate Prefecture, only Iwate Meizo brewery
Iwate Meikozo is the only brewery in Iwate Prefecture that makes sake using the traditional sake yeast.
The aroma is mild. ←Good expression.
The sweetness and umami are refreshing. ←Because it is a sake brewed with No.6 yeast.
Ingredients : Rice, Rice malt
Rice / Polishing ratio: Yunokou / 50
Alcohol content: 16
Sake degree / Acidity: -4 /-
Nakano Tori-Ira
じゅんさんThey probably had a Nabeshima drinking contest this time of year. Eh? How was it?
Well, they were all delicious.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Kitashizuku
Rice polishing ratio: 50
Alcohol content: 16
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