Timeline
Tenmei秋あがり生純吟beautiful autumnお月見otsukimi純米吟醸原酒生酒ひやおろし無濾過 しんしんSYThe day was the harvest moon of mid-autumn
I received a message from my wife on LINE
A perfectly round moon 🌕.
I had a hard time deciding which sake to choose for the last of the three, but I decided on Tenmei, which I had been curious about on SNS.
It is a calm sake among the three types.
I think the aroma of alcohol is a little strong!
Before visiting Namarayoshi, I was hungry, so I had a quick bite to eat first!
Ramen is a must on a cold day!
My new place of residence is near my favorite restaurant.
I have a feeling that I'll be going there when I go out to eat.
I have a feeling that's going to be the place to go for dinner 🙈🙉🍶🍶.
knowledge
Rice: Miyamanishiki 50% polished rice
Yeast: Association 901, Utsukushima Yume Yeast F701, malic acid-hyperproducing yeast
Sake meter rating: +2
Acidity: 1.8
Amino acidity: 1.3
Body temperature: 15 degrees Celsius しんしんSYHere's another sake we haven't had in a while.
How could I not choose it?
It's sweeter and more acidic than Akatombo.
It has a strong impact!
Freshly baked potatoes 🥔 gratin!
The crab miso roux is delicious 😋.
a lot of knowledge
Rice polishing ratio: 60
Alcohol content: 9 degrees しんしんSYWe have officially decided on a place to live starting in November!
A good location overlooking the Hokkaido University campus 🆗.
Although the move is still a little ways away
Let's celebrate lightly 🥂!
Dear Mr. NamaraYoshi
It's been a while since we last met!
Let's compare 3 kinds of drinks!
There are about 20 kinds to choose from!
First, Hiyoroshi!
Akatombo was the first time for me to try it!
It has a bit of sourness and maturity!
Smoked mackerel roasted on a shichirin!
It was still hot and humid in Sapporo not long ago, but the mornings and evenings are already getting cooler!
To enjoy autumn, it must be hiyaoroshi, or autumn harvest.
Skills and Knowledge
Alcohol content 14%.
Ingredients Rice (domestic), Rice Koji (domestic)
Rice used Domaine Sakura Yamadanishiki
Rice polishing ratio
Sake meter degree
Of the three, this is the only one with a slightly higher temperature range.
You don't keep it chilled, do you? 夢茶苦茶也Intention!
But what about just "good"? I am not sure if it is just "good" or not.
It has been a long time since I have had a Jikin, and I can't keep up with the praise I hear from others.
Sake degree: zero
Rice used: Hachitan-Nishiki, Yamadanishiki
Polishing ratio 60 夢茶苦茶也deliciousness and spiciness
Is this my first brewery?
It's categorized as refreshing, but I'm a little doubtful.
Sake meter -1
Rice used: Reihou 夢茶苦茶也Old wine over 4 years old, is it blended?
It is old, but not too old.
It is said to be good when heated, but I am not sure if I can ask for it, and it is almost gone.
Sake degree -4
Rice used: Kitsushizuku
Rice polishing ratio 65
We served it at room temperature. 夢茶苦茶也The sweetness is a little bit annoying, but it is in the OK range.
And the acidity is good.
Rice used: Yuyamanishiki
Polishing ratio 70%.
Sake meter -4
Association 77 is a yeast, right? 夢茶苦茶也It has acidity and flavor, but is it halfway there?
Sake meter reading +12!
Rice polishing ratio 60
Rice used: Yamadanishiki 夢茶苦茶也Sweet and tasty, easy to drink
easy to drink
Delicious!
Once again, I thought it was a good sake.
Sake degree +1
Polishing ratio 60 夢茶苦茶也Sour, slightly sweet, but also sue.
Polishing ratio 80
When you drink it for the first time, you can't understand the transposition. 夢茶苦茶也Finally, I ordered a dry sake with a higher alcohol content.
The sake tasted like sake, and it made me feel like I was drinking sake.
The rice used for the sake is Tsuyahime, so is there a battle for the sake rice?
Sake degree +6
Polishing ratio 60 夢茶苦茶也Sour!
Old wine?
It says recommended on the rocks or with soda, but with soda?
It tastes different as it gets warmer, but I think I will finish it soon.
Rice used: So no Mai
Polishing ratio 65 夢茶苦茶也Delicious, not too sweet!
Sake with a bitter taste.
Made with Kitashizuku
Polishing ratio 60
Sake degree -2
Alcohol 15%.
I thought it would be lower, しんしんSYextensive knowledge
■Rice used: Akita Sake Komachi Miyamanishiki ■Polishing ratio: 60
Yeast used: Kyokai No. 701
Sake degree: -3.0
Acidity: 1.9
Alcohol content: 14% (Unpasteurized) しんしんSYAddition.
This is aromatic and delicious!
I love it. ❤️
extensive knowledge
Rice used: 82% Fukunoka (Kake rice)
Specific name: Junmai Ginjo
Rice Polishing Ratio : Koji rice 40%, Kake rice 60
Alcohol content : 15 しんしんSYI knew this was my favorite sake of the night 🍶.
It was classified as a mellow sake.
Sweet, delicious and fruity!
It made me feel happy when I put it in my mouth!
I've had this several times in the past as a summer cat 🐈.
The description said 50% alcohol by volume, but the back label said 48%.
It was a pure large spec.
I will remember this as one of the summer sakes I want to drink again!
Also, they are going to start a happy Monday project in July!
knowledge of the brewery
Rice used: Miyamanishiki
Polishing ratio 48
Sake degree -1.5
Acidity 1.4 しんしんSYI chose three kinds, but I'm wondering again in which order to drink them.
I chose Houken, Yokoyama, and Haginotsuru in that order!
The second Yokoyama!
We have had many kinds of YOKOYAMA itself, but this is also our first summer jungin!
I often saw it at Sake-no-Wawa, so I checked to see if I had ever had it, and surprisingly I hadn't!
Like Houken, it doesn't have much aroma.
It's a summer sake with a slight sourness.
I chose something similar.
I was again looking forward to the last one to see what it was like!
extensive knowledge
Rice used: Yamadanishiki
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Strength: 15 しんしんSYAfter much deliberation, we decided on these three varieties.
This Houken of Hiroshima Sake
Actually, it was my first time to drink this brand.
I had a memory of having had it somewhere before.
I knew the standard Hiroshima sake is dry!
It's a summer sake, so it's sharp and spicy at the same time!
Let's look forward to the next sake!
Knowledge
Rice : Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio : 55
Sake degree : +10
Alcohol content : 15 しんしんSYThe coupon I got before expires at the end of June.
I had to hurry, so here I am, Mr. Namarayoshi.
Please make a set.
Start sake is Abekan's summer sake.
I've had it in Sapporo in the past.
It's a little spicy and refreshing!
We sipped on the appetizers and sipped on the sake.
After this, there is a 3-sake drinking comparison!
Now, which one should I choose?
It's hard to decide 😩.
extensive knowledge
Rice polishing ratio 55
Sake degree +1
Alcohol content 15
The mysterious goldfish label floats on a plain white label. HanatomoeNEW HANATOMOE 山廃純米吟醸 無濾過生原酒山廃原酒生酒無濾過 しんしんSYRecently, on Mondays, Fukurokuji-san is closed.
So Namarayoshi visited us two weeks in a row!
He brings in a lot of rare sakes!
We were able to enjoy many attractive and unfamiliar sakes!
The last of the three sakes was Hanaboe, which we don't usually get to see.
Since I drank it at Eiraku a year ago
It seems to be a sake that you can enjoy such a sour taste like freshly squeezed lemon🍋 stirred with chilled cold water!
I could feel the sourness the most among the three types.
I was not very good at Yamahai, but I could drink this one just fine 🍶.
Last night, Colonel Lal invited us to a party at his home during Golden Week!
Unfortunately, I declined this time because I had a trip to Mie to visit Ise-Shima coming up!
Please invite me again, Colonel Lal!
extensive knowledge
Ingredient rice: Contract-grown rice from Nara Prefecture
Alcohol content 15 RecommendedContentsSectionView.title
