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Roman純米吟醸 一回火入れ 2024BY純米吟醸 まえだ🟥⑦ It's my new favorite lomang, by all means!
Hannya Yu, very nice restaurant.
Thank you M-san for introducing us 😭
［Product name: ROMAN Junmai Ginjyo, once-fired, 2024BY
［Junmai Ginjo-shu (Junmai Ginjo Sake)
［Place of Origin] Fukushima Prefecture
［Sake Brewer: Hanazono Meijo
［Malted Rice: Gohyakumangoku, Kake: Yumenokou, Yondan: Himenomochi
［Polishing ratio] 60
［Sake meter] ?
［Acidity] ?
［Alc degree] 15 degrees
［Product Details]
This is a standard product in the "Romain" series. It has a gorgeous aroma and is characterized by the umami, richness, and gentle sweetness that only a four-step glutinous rice brewing can provide. It is suitable for a wide range of dishes from Japanese to Western cuisine. nabeHello.
Thank you for drinking sake from my hometown, Minamiaizu Town! まえだIt's been a while since I've had doburoku, and I had the image of drinking it in the winter, but it's summer too!
［Product name: Uguisu (Japanese bush warbler) doburoku (doburoku) with a "warbler" mark.
［Doburoku (doburoku)
［Place of Origin] Fukuoka Prefecture
［Sake Brewer] MIYAZUMI MEIJO
［Ingredients] Rice (Yume Issen), Rice malted rice
［Polishing ratio] 60
［Sake meter] -70
［Acidity] 4.8
［Alc degree] 6 degrees
［Product Details]
Doburoku is made by bottling the fermenting moromi without straining. It is made by hand as much as possible, recreating the old-fashioned doburoku production process.
The sweetness is only from the rice, and the sourness is a refreshing natural taste created by the yeast. まえだThe color is still very good and the texture is still very nice.
［The first one is a very good one.
［Banshu Aizan Junmai Ginjo
［Produced in Fukushima Prefecture
［Sake Brewer: Miyazumi Meijo
［Produced in Hyogo Prefecture, 100% Aizan
［Polishing ratio] 50% [Sake meter] +1.0
［Sake meter] +1.5
［Acidity] 1.8
［Alc] 16 degrees Celsius
［Product Details]
This is a limited edition of Collage's seasonal sake made from "Aiyama" rice from Banshu, a rare rice suitable for sake brewing, which is difficult to handle due to its large white core that easily dissolves in water. The flavor and balance of the sake will surprise you the moment you taste it. The taste is very good, and the aftertaste is very pleasant. The taste is not too flashy and goes well with meals. まえだ🟢4 cups, sharp and tasty.
［Product name: TADAN Junmai
［Japanese sake Junmai
［Place of Origin] Yamanashi Prefecture
［Sake Brewer: Sasaichi Shuzo
［Koji: Gohyakumangoku, Kake: Miyamanishiki
［Polishing ratio] 60
［Sake meter] -0.5
［Acidity] 1.8
［Alc.] 15 degrees Celsius
［Product Details]
Nama/Hiirei Hi-irei Sake (with heat treatment)
This is a limited edition, unfiltered, unpasteurized junmai ginjo sake brewed with Fuji no Omae water and high-quality rice suitable for sake brewing.
The sweet, lush flavor is layered with a delicate acidity and freshness reminiscent of young fruit.
Enjoy the flavor of carefully selected rice and the freshness of the unfiltered, unpasteurized sake. 
まえだThe 🟥3rd drink I've ever had, never tasted anything like it, it was interesting...
［Miyoshikiku Junmai Ginjo White Grape
［Sake Junmai Ginjo Unfiltered Nama Shu
［Volume: 1800ml
［Place of Origin] Tokushima Prefecture
［Sake Brewer] Miyoshikiku Shuzo
［Raw material] Awa Yamadanishiki
［Polishing ratio] 60
［Sake meter] ? (Slightly sweet)
［Acidity] ?
［Alc degree] 14 degrees
［Product Details]
Miyoshikiku is a sake that transcends the aroma and taste of sake! This is an unfiltered, unpasteurized junmai ginjo sake brewed with up to 60% Yamada-Nishiki polished and bottled as it is pressed.
The word "white grape" on the label says it all. The aroma from the glass is reminiscent of yogurt and white wine, with a lactic acid aroma and fresh fruits such as pears. In the mouth, the wine has a fresh and rich acidity, as if you were eating juicy white grapes, and although the alcohol content is 13%, it leaves a rich aftertaste with a strong flavor. It is a perfect match for Western and Italian cuisine. まえだI'm familiar with 🟦2 cups of Tenmei, but this was my first summer version~!
［Product name: Tenmei Sarasara Junmai Lovelysummer
［Sake: Japanese sake, Junmai-shu (pure rice wine)
［Volume: 1800ml
［Place of Origin] Fukushima Prefecture
［Sake Brewer] Akebono Shuzo
［Rice suitable for sake brewing
［Polishing ratio] 65
［Sake meter] -5
［Acidity] 2.5
［Alc degree] 11.5
［Product Details]
A summer sake with an ALC of 11.5 degrees, made with the experience and techniques cultivated over the past 10 years, such as low-alcohol top fermentation and low-temperature unrefined sake control. It has a beautiful sweetness and refreshing acidity with a sense of transparency. It has an exquisitely contoured body. まえだFirst 🟡 glass of Nagasaki sake.
［Product name: Hiran Nikomaru (Hiiri) 1.8L)
［Type] Japanese sake, Junmai-shu (pure rice sake)
［Volume] 1800ml
［Place of Origin] Nagasaki Prefecture
［Sake Brewer] MORI SHUZOH Brewery
［Ingredients] 20% Yamadanishiki, 80% Nikomaru
［Polishing ratio] 65
［Sake meter]
［Acidity]
［14% Alc
［Product Details]
Hiran" is the name of an ancient place in the city of Hirado.
The rice used for this sake is Nagasaki's edible rice "Nikkomaru". We aimed to create a sake that naturally brings a smile to the face.
It is a food sake with a mild aroma, acidity, and a crisp aftertaste. DKSI drink it in my birthplace!
Three year aged sake!
It tastes somewhere between sake and whiskey! DKSIt has been a while since I returned to my hometown and found a good restaurant! They had Jyushiyo, but this Nabeshima was also delicious. katsu1003Easy to drink with a pleasant sensation in the throat ISSAmellow sake to go with dried komai ISSAMature sake: Match the tuna slices. imnotyuriI had it heated! I prefer it chilled, but this is just as good.
I prefer it lukewarm, too much might not suit my taste buds! RecommendedContentsSectionView.title
