SakenowaRecord your sake experiences and discover your favorites
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じゅんさん
A rather unusual sake was served at the end of the day, Shizuoka Oden restaurant. They said they recreated a sake from the Meiji era, but, well, it wasn't my favorite.
Experiences like this are sometimes necessary.
Average rice polishing ratio 88%.
Al. 13.9%.
Sake degree +17, Acidity 2.0
Acidity 2.0.
3 years old
Japanese>English
じゅんさん
Of the four Shizuoka sakes we drank that day, this Junmai Ginjo was my favorite.
He seems to like fruity and subtle rather than a solid ginjo.
Ingredients: Rice (Honorifuji), Rice malted rice
Rice polishing ratio 55
Yeast used: Shizuoka yeast NEW-5
Alcohol 15-16%.
Sake degree +3
Acidity 1.2
Japanese>English
じゅんさん
Perhaps it was because it was an oden restaurant, but the brewing continued.
Sorry, I can't remember what it tasted like.
Rice used: Koji rice: Yamadanishiki produced in Nanto, Toyama Prefecture, Kake rice: Yuyamanishiki produced in Nanto, Toyama Prefecture
Polishing ratio: Koji rice 55%, Kake rice 60
Alcohol level 16 degrees
Japanese>English
じゅんさん
I don't often drink honjozo, but I guess I enjoy the aroma. Isohajime is very famous in Yaizu.
It was a day to try various Shizuoka sake at a Shizuoka oden restaurant in Dogenzaka, Shibuya.
Ingredients: 100% Kiyonishiki
Alcohol content: 18-19%.
Sake meter: +5
Rice polishing ratio: 65
Acidity: 1.2
Yeast used: New-5 (Shizuoka)
Japanese>English
tsuyo_jp
I met a precious rocky boast ♫
Japanese>English
