Timeline
じゅんさんThis one was served at room temperature.
The flavor of the rice remains, but it is light on the palate.
Serve with a strong flavor of horse sashimi.
IngredientsRice (domestic), rice malt (domestic)
Alcohol content 15%.
Rice polishing ratio 60
Sake degree: 0.0
Acidity 1.4
This special junmai is made with koji that uses "bean sprouts (koji mold)" specially blended by Okunomatsu and "Okunomatsu yeast", which is unique to this naturist brewery. じゅんさんAsakai's Suijin is a very dry sake, but it is focused on retaining its umami flavor.
Recommended by the restaurant, we had it lukewarm.
It is a good sake to complement seafood such as amaebi and aji (horse mackerel).
It is important to have a sake that complements your meal.
IngredientsRice (domestic), rice malt (domestic)
Alcohol content16
Rice polishing ratio 70%.
Sake degree (+) 10 じゅんさんAt Komichi, a popular izakaya located in the basement of a building on Prince Street in Kojimachi.
The sake selection included major brands such as Kiku-Masamune, Urakasumi, and Hakkaisan, but this was the best Junmai sake and I had another glass. Tobirazumi.
It has a full and robust flavor, but it is gentle to the palate and goes down well with side dishes. It is delicious.
With sashimi of tuna.
Ingredients Rice (domestic), Rice malt (domestic)
Alcohol content 15
Polishing ratio 60
Miyamanishiki 74% from Akita Prefecture
Akita Sake Komachi 26%, produced in Akita Prefecture
Yeast: In-house cultivated yeast
Sake degree +2.0
Acidity 1.9 RecommendedContentsSectionView.title
