Timeline
じゅんさんNishi's last glass of super-premium sake Jyushiyo Gokujo Morohaku.
Aroma, umami, sweetness. Extremely top quality.
Happy time is passing by.
Raw material rice: "Yamadanishiki" and "Aizan" from special A district in Hyogo Prefecture
Polishing ratio 50% (Kake rice 45%)
Alcohol content 15
Nishino じゅんさんJunmai Ginjo of Daichi.
We are more than happy to have two types of Daichi at Nishino.
An even purer one.
Rice: Pesticide-free Yamadanishiki (Itoshima district, Fukuoka Prefecture)
Polishing ratio 50%.
Yeast No. 7 type
Sake degree +5
Acidity 1.6
Nishino じゅんさんDaichi no Tokubetsu Junmai
Asahi Kiku is an organic type of sake to drink when you come to Nishino.
It has a deep flavor.
Rice: Pesticide-free Yamadanishiki (Itoshima district, Fukuoka Prefecture)
Polishing ratio 60
Yeast: Yeast No. 7
Sake degree +5
Acidity 1.6
Nishino じゅんさんHanamup supervised by Takagi Shuzo.
This time it is Junmai Daiginjo Yamadanishiki.
Aromatic and elegant. A truly delicious sake with considerable umami and gorgeousness.
Ingredient rice: Yamadanishiki
Alcohol 16%.
Polishing ratio 45
Sake degree -7.9
Nishino じゅんさんJikkom Special Junmai Hi-ire, the best for a palate cleanser.
No need to explain, it is fruity and easy to drink.
Nishino じゅんさんI tried to match it with sashimi (shrimp and flatfish) by myself, but it was not the right sake.
It might have been a bit light and dry.
Rice: 100% Yamadanishiki, 100% premium grade, produced in Tojo, Hyogo Prefecture, Japan
Polishing ratio 60
Pouring: Hi-ire
Sake degree +2.0
Acidity 1.4
Amino acidity 1.3
Yeast: Kumamoto No. 9 yeast
Nishino じゅんさんGood starter, classic but refined with a good balance of sharpness and flavor. Luxury served with Old Baccarat.
Rice used: Miyamanishiki
Polishing ratio: 60
Sake degree: +2
Acidity: 1.8
Alcohol content・・・15〜16
Nishino じゅんさんI'm getting very drunk, the sixth station. Hakugakusen, sake for Fukui Prefecture, made only with sake rice produced in Fukui Prefecture.
With a bowl of hamo.
Rice used: "Gohyakumangoku" from Ono, Fukui Prefecture
Polishing 50%.
15% alcohol by volume じゅんさんThe best of the day. Isobojiman Shiboritate Junmai Ginjyo Nama Sake.
Served with Sanpo amancho togarashi and deep fried crowfish wrapped in a kiss-maki.
Fruity sake that goes down smoothly!
100% Tojo rice (new rice) from Hyogo Prefecture's special A district is used.
Alcohol content: 16° to 17° C
Sake degree: +4.5
Rice polishing ratio: 50% for koji rice, 55% for kake rice
Acidity: 1.3
Yeast used: In-house cultivated じゅんさんThe Black Dragon stands out for its modern calligraphy by Inamura Undong!
Refreshing and fresh.
Along with glutamine-rich scraps of somen noodles.
Rice : Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio : 50%.
Alcohol content : 16 じゅんさんThis naturist sake is made from pesticide-free Yamada Nishiki produced in Itoshima.
It is a clean and crisp sake that does not interfere with the bitterness of char-grilled young ayu fish and the enjoyment of the juicy meat of the adult ayu fish.
Rice: 100% Yamadanishiki produced in Fukuoka Prefecture
Polishing ratio 60
Alcohol content 15 じゅんさんWataya's standard special junmai with sardine and octopus sashimi.
They go very well together.
Rice used: 100% Miyamanishiki from Nagano Prefecture
Polishing ratio: 60
Sake degree - +2
Acidity: 1.8
Alcohol content・・・15 degrees じゅんさんA dinner starting with a summer drink.
Summery, refreshing, and fresh.
Serve with vinegared horse mackerel sushi rolls and deep fried kidney beans.
Rice polishing ratio 55
Sake meter degree +1
Alcohol 15%. RecommendedContentsSectionView.title
