Timeline
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
