中トロ｜生酛好き🌾
Raw rice (production area): 80% of 5 million stones
Yeast.
Refined rice 歩合(%): 50
alc(degree): 15
Chinese>English
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中トロ｜生酛好き🌾
Rice (producing region): 100% Domaine Sakura Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Yeast: Brewer's yeast
Rice polishing ratio (%): 90
Alc(degree): 14
Japanese>English
中トロ｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast: Yeast
Rice polishing ratio (%): 40
Alc(degree): 15
Japanese>English
中トロ｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast: Kyokai No. 9
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
中トロ｜生酛好き🌾
Raw rice (production area): 5 million stones 100%
Yeast.
Refined rice pedigree(%): 50
alc(degree): 16
Chinese>English
中トロ｜生酛好き🌾
Rice (Origin): 80% Domaine Sakura, Omachi (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc (degree): 14
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): 80% Domaine Sakura Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14
Japanese>English
中トロ｜生酛好き🌾
Rice (producing region): Yumeko
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 16
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): Apples (Tochigi Prefecture), 100% natural apple juice
Yeast: (%)
Rice polishing ratio (%): 1
Alc(degree): 6
Japanese>English
中トロ｜生酛好き🌾
Rice (region): Gohyakumangoku 72%, Himenomochi 6%.
Yeast: Utsukushima Yume Yeast
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
nabe
Hello.
Thank you for drinking sake from my home town of Minamiaizu!
Japanese>English
中トロ｜生酛好き🌾
Hello NABE. Thanks for your comment! Loman is my favorite brand👍.
Other than Romain, which sake from Fukushima do you recommend?
Japanese>English
nabe
If I may introduce some of the sake breweries in Minamiaizu Town, the Yamanoi series from Aizu Shuzo and the Tefu series from Kunigon Shuzo are interesting because they change monthly, just like the Romanchi series.
Japanese>English
中トロ｜生酛好き🌾
I'm embarrassed to say I've never heard of both!
If I see them at the liquor store, I'll definitely ask for them and drink them 🍶.
Thank you very much.
Japanese>English
Kumakichi
One of the top 5 bottles of Tasake I got into last year.
Tasake Junmai Ginjyo Comet 100% was able to get it again this year!
The red comet reminds me of the anime.
The top aroma is very refreshing and slightly sweet!
When you take a sip, you will be impressed by the elegant sweetness and the acidity that spreads gradually.
You can enjoy the lingering aftertaste of umami and spiciness until after swallowing.
The contrast between the red Tasake and the blue Akabu we had the other day was so beautiful that I put them together for no reason!
Rice polishing ratio: 50% (100% Comet)
Alcohol content: 16%.
Japanese>English
酔nosuke
Nice to meet you, Nichinichi 🎉.
A slightly gassy, elegant white grape aroma. The acid bitterness that comes afterwards is like grapefruit.
Light and very clean drinking with a low alcohol content of 13 degrees Celsius.
Perfect for the extreme heat we've been having the past few days 👍I'd love to cool it down in the fridge and drink it while it lasts 😋.
I'd like to try the other sake rice varieties out there 😊.
Japanese>English
酔nosuke
I'm not a big fan of the "Cherry Blossom". The best way to get the best price is to buy a bottle of wine.
The aroma is quite mild right after opening the bottle. It has a soft and refreshing mouthfeel with a good balance of sweetness, acidity, astringency, and bitterness.
As the temperature rises from chilled to slightly warmer, the flavor becomes easier to understand and the aroma and deliciousness increase👍.
Overall, it is modest, so it is suitable as a mid-meal drink. It has a flavor that gradually permeates the palate 😋.
I have a feeling that after a few days, it will become even deeper. I would like to enjoy it while drinking it little by little.
Japanese>English
Kumakichi
The second bottle of the Kouei Chrysanthemum Drinking Comparison is Halcyon.
Compared to the Snow Crescent, this one was more gentle without the accident of the lid blowing off when the bottle was opened.
The aroma is also fruity, but with a different kind of clean, fruity overtone.
It is similar to lychee, perhaps? In the mouth, fresh sweetness of white grapes and characteristic acidity spread roundly on the tongue.
As there is almost no gasiness, you can enjoy the sweetness and acidity directly.
Rice polishing ratio: Undisclosed (100% Shunyo from Niigata Prefecture is used)
Alcohol content: 15%.
Japanese>English
Kumakichi
May was a busy month, but I finished my work safely, and I would like to compare the drinks of Koei Chrysanthemum to my own labor.
Snow Crescent and Halcyon today!
How many bottles of Snow Crescent have I had already? I like it so much that I keep drinking it over and over again!
The lid blowing off when opening the bottle is a regular event!
The first sip has a very fresh, crisp aroma and sweetness.
The citrus-like acidity was beautiful!
Rice polishing ratio: unknown (Toyama Oyamanishiki)
Alcohol content: 14%.
Japanese>English
Kumakichi
I happened to stop by a liquor store yesterday and saw for the first time the label of Tasake,...
Gee, I was surprised at the price, despite its high quality!
It was only a little over 1,300 yen, and it was made with 100% Hanamoi rice, the same rice used for the zodiac, cherry blossom, and maple leaf labels!
I had to buy it and opened the bottle immediately!
The Momiji label that I drank before gave me an impression of a very gorgeous and fruity flavor from the first aroma, but I was surprised to find out that it is made from 100% Hana-mori rice, which is used in the Zodiac label, Sakura label and Momiji label.
This one has a very refreshing taste, probably due to its low milling ratio of 70%.
However, the sweet flavor and gorgeous acidity extended from there. Delicious!
Alcohol content: 16%.
Rice polishing ratio: 70% (100% Hwasoi)
Japanese>English
Kumakichi
Jikin and Takasago Comparison Set
Compared to the fruity Jikin Sembon-Nishiki, the fruity aroma is modest, but it has a very beautiful mouthfeel, an umami that is not too sweet, and a mellow minerality with a beautiful acidity that cuts through beautifully.
Although the rice and yeast used are different, the same brewery and the same water may have different aromas and flavors, but the sake brewing philosophy and the general flavor are very similar.
Rice polishing ratio: 45% (100% Yamadanishiki)
Alcohol content: 16
Japanese>English
Kumakichi
Jigon & Takasago" of the drinking comparison set that we were able to get in winter.
Jikin's Senbon-Nishiki is a bottle that I often come across by chance, but I love it very much!
From the very fresh strawberry-like aroma, the refreshing sweet flavor and the smooth, mineral taste cut cleanly through the palate!
While Takasago has a clean and refreshing flavor, Senbon-Nishiki is a fruity and refreshing sweetness.
Rice polishing ratio: 55
Alcohol percentage: 16
Japanese>English
くにちゃん
First the sourness, then the bitterness 😊.
Enjoy the taste change and take your time ☺️.
Japanese>English
Countryman810
Contrary to expectations, it was surprisingly dry. I drank it with ika somen, and it was perfect.
Japanese>English