Timeline
じゅんさんCOLORS series by Shinsei.
It says on the back that it is recommended to be aged for about 3 years. I drank it.
The greenish nuance from the cedar vat. This is it. This is what I like!
If anyone has aged it, please let me drink it in 2024.
R03BY July.2021 - June.2022
Viridian Viridian -Temperance- 2021
Content: 720ml
Rice：100% Misato Nishiki
Rice Polishing Ratio : Koji Rice 45%, Kake Rice 50
Alcohol Content : 13% (original)
Brewing vessel : Wooden vat
Bottle：Morning Bell frosted
Nakano Kori-Ira 
じゅんさんAs I recall the sake that I have drunk and research, I realize that each sake brewery has made various attempts and pursuits to enhance the characteristics and brands of their sake, and I feel that this is a very profound experience.
The more you go back in time, the more vague your memory of the taste becomes, but the feelings and the smell of the sake and the aroma of the scene you experienced there will remain in your mind.
We will continue to go back to the past in order to consolidate our memories.
The "Konjo" series, brewed with the "mixed brewing method" using multiple varieties of sake rice, is a series of sake brewed with the "Konjo" method, using multiple varieties of sake rice.
<From the website
Yamadanishiki" is used for the koji rice, "Aizan" for the fourth stage, and "Omachi" from Akaban is used for the third stage.
Rice used: Kake rice: "Omachi", Koji rice: "Yamadanishiki", Yondan "Aizan
Polishing ratio： 60
Yeast : ---
Alcoholic Beverage : 15
Sake meter degree : +1
Acidity : --- 0.01
Nakano Choriwaka じゅんさんThis is a special junmai sake made with Toyobai rice and Association No. 6 yeast, unfiltered. Although it is a special limited edition sake, its existence was forgotten at the time, hidden behind the Tobiroki Junmai Ginjo Black Label in the foreground.
I did drink it, though.
Rice used Toyobai rice Polishing degree Koji rice 55% Kake rice 60
Yeast: Kyokai No. 6 Alcohol: 16
Nakano Kori-iwaki じゅんさんOne without mistakes.
Recommended for all. Great as a gift.
Well, if I find it, I will buy it. It's a good sake that can be shared normally.
Yamadanishiki and Gohyakumangoku are used, with rice polished to 40% and 50% respectively.
Nakano Tori-Ira じゅんさんUra-Nabeshima, called "hidden sake" of Nabeshima and difficult to obtain
You're drinking this in 2022. But I think this one is drunk, as there is no front label.
If you look carefully, I took a picture of the front label as well.
This was around 23:30 on Friday.
I'll be able to say what I think of it this year.
Alcohol content: 16%.
Rice polishing ratio 50%.
Nakano Tori-Ira じゅんさんOh my god. It was a special junmai Nabeshima made with high quality Yamadanishiki, but I have no memory of this time.
Next time I want to compare it with other Junmai Nabeshima. I hope to get my revenge.
Ingredients : Rice, Rice malted rice
Rice type：Yamadanishiki produced in Yoshikawa, Hyogo district A
Rice Polishing Ratio: 60
Alcohol content: 16 じゅんさんYeast-additive-free sake yeast
Super dry sake degree +15
In other words, it has a wild taste. But it is suitable for summer, so it is cool and clear to drink.
Alcohol content: 19
Sake meter: + 15
Acidity: 2.5
Rice: Tamakae
Rice polishing ratio: 65
Condition: Fire-brewed
Nakano Koraiso Tenmeiさらさら純米 Lovely summer 2022純米 じゅんさんThe name, the label, and even the taste is summery.
I had a bottle of it. I remember drinking it quickly.
Rice type : Yamadanishiki (Koji), Sake brewing rice (Kake)
Rice Polishing Ratio : 55% (Koji), 65% (Kake)
Sake meter : +2.0
Acidity : 1.3
Yeast used: Association No. 1001, Kenkou Yeast
Alcohol Content : 14
Nakano Tori-Ira じゅんさんThe finish is light for an autumn finish.
The impression is so-so, but it seems to be very good when considered in terms of cosmetics.
Rice: Yamadanishiki
Polishing ratio 50%.
Yeast: Yamagata KA, Association 1801
Sake degree ±0
Acidity 1.4
Alcohol 16.0
Nakano Tori-Ira じゅんさんJunmai Daiginjo, an autumn limited edition.
I heard 10-15 degrees Celsius is the recommended temperature, but no, you drank it cold.
Looking forward to R4BY.
Rice used: 100% Yamadanishiki
Polishing ratio: 50
Yeast used: 1901
Sake meter degree: --
Acidity: --
Alcohol content: 16
Nakano Tori-Ira じゅんさんPrecious sake future, Sharaku used.
I wonder when I can drink it next.
Special grade fruity.
Rice : Sakemirai produced in Yamagata Prefecture
Rice polishing ratio : 50%.
Alcohol content : 16
Nakano Tori-Ira じゅんさんThe label of the 1950s Impact is too memorable for me to remember much about the taste, but I'm sure it was delicious.
It may or may not have tasted like banana melon.
Ingredients ... rice (domestic), rice malt (domestic)
Ingredient rice: Tamanao and Ginginga
Polishing ratio ... 60
Alcohol content ... 17
Nakano Tori-Ira じゅんさんIt is said to be fired twice.
The brewery is located in Fukushima, but the sake rice is grown in Hiroshima.
There will be no boundaries in the pursuit of deliciousness.
Rice used: Hachitan-Nishiki from Hiroshima Prefecture
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: +9
Acidity: 1.4
Nakano Tori-Ira じゅんさんA crisp, easy-drinking, cost-effective sake that does not interfere with Japanese-style meals. Is it a honjozo? It looks like it is.
The label has a retro look that is hard to find these days, but the taste and appearance may be good as a standard sake.
Alcohol 15%.
Rice used: Yamadanishiki (Hyogo Prefecture)
Polishing ratio 60
Nakano Tori-Ira じゅんさんblack market water
Rice: Dewanosato (Yamagata Prefecture)
Rice polishing ratio 38
Yeast: Yamagata yeast
Sake Degree -4
Acidity 1.3
Alcohol 16.0%.
Nakano Tori-Ira じゅんさんNakano Surrounded by chicken
Goes well with chicken sashimi. RecommendedContentsSectionView.title
