Timeline
じゅんさんBefore this, I thought it had a thick texture, but when drunk sober, it is quite a refreshing sake that is perfect for a mealtime drink.
The third cup is right on the money! A delicious hiyaoroshi!
Ingredients: rice (domestic), rice malt (domestic)
Rice Polishing Ratio: 50
Rice used for making : Miyamanishiki
Sake Degree: +2.2
Acidity: 2
Yeast : AK-1 じゅんさんHiyoroshi Junmai Daiginjo from Eiko Fuji.
I really feel that Gohyakumangoku is very light!
Junmai Daiginjo to be served with rice!
Rice used: 100% Gohyakumangoku
Sake rice origin: Niigata Prefecture
Rice polishing ratio: 50
Yeast used: Yamagata yeast
Sake degree: ±0.0
Acidity: 1.7
Amino acidity: 0.8
Alcohol content: 17.1 じゅんさんEasy to drink. Fresh and gorgeous, my kind of autumn sake.
Kouko is still good.
Alcohol content: 16%.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 58
Sake meter degree: +0.2
Rice used: Koji, Yamadanishiki / Kake, Gohyakumangoku じゅんさんThe last of the Sushi Sake Party was the cosmopolitan Amano-do Ginzumi. I heard that it is best served hot, but on this day it was served cold.
Ingredient rice: Akita rice
Specific name: Junmai-shu
Rice polishing ratio : 65
Alcohol content : 15.5
Sake Degree : +2.3
Acidity : 1.8 じゅんさんOita tipsy sushi sake party, 9th glass
Amanoto Junmai Ginjo Hiyoroshi.
It is thick and smooth.
Ingredients: rice (domestic), rice malt (domestic)
Rice Polishing Ratio: 50
Rice type : Miyamanishiki
Sake Degree: +2.2
Acidity: 2
Yeast : AK-1 じゅんさんSushi Sake Club - 8th glass
Mellow hiyaoroshi, Tanigawadake.
Yes, a sense of maturity.
Rice: Gohyakumangoku
Rice polishing ratio: 65
Yeast: ---- (yeast)
Alcohol: 15 degrees Celsius
Sake degree: +8
Acidity: 1.6 じゅんさんThis is the 7th Sushi Sake Party. We are getting tired, but let's have some Honjozo sake to calm down!
Specific name: Tokubetsu Junmai
Rice used: Yamadanishiki from the special A district of Hyogo Prefecture
Polishing ratio 70%.
Alcohol content 16%. じゅんさんThe 7th Sushi Sake Kai. Ura Gazanryu Houka, which I paired with my favorite sushi of the day, kohada (yellowfin tuna).
The Gazanryu on the front only uses its own Dewa Chouzu as the rice for sake. The Ura-no-Gasanryu is free, and this Houka is made with 100% Omachi rice.
Ingredients/rice, rice malt, brewing alcohol (all domestically produced)
Rice used: 100% Omachi
Rice polishing ratio: 70
Yeast : Yamagata yeast
Sake Degree: +1
ALC : 15-16 じゅんさんThis is the 6th Sushi Sake Party.
Izumiya has many varieties of Hourai, so we had their Ginjo-shu.
It is moderately dry. I never get tired of drinking this sake.
Rice used: Hida Homare
Polishing ratio 55
Alcohol content 16
Sake degree +6
Acidity 1.3 じゅんさんIt's time for a raw type, the fifth cup of the Sushi Sake Club. A fruity, slightly sweet junmai ginjo.
A sake that makes you want to lick it up.
Alcohol 15.5
Rice / Polishing ratio 100% Dewanosato / 55
Sake degree: +1
Acidity: 1.3 じゅんさんThe fourth drink of the Sushi Sake Club was a Yamata no Orochi dry junmai from Li Bai, served with marinated tuna.
Basically, dry sake continues today.
Izumiya is full of customers with advance reservations. It's a fun time.
Rice used: Gohyakumangoku
Polishing ratio: 58%.
Sake meter degree】 +7
Acidity】 1.4
Alcohol content】 15%. Horaiひやおろし 蔵元鑑査普通酒原酒ひやおろし無濾過 じゅんさんSushi Sake Kai The third cup of the Sushi Sake Kai was the real deal.
Hourai Hiyoroshi Unfiltered Nama Sake.
It was very much my favorite with a little sweetness and thickening.
I had another glass later.
Raw material rice: Hidahomare
Rice polishing ratio 68
Alcohol content 19
Sake meter degree -2
Acidity 1.3 じゅんさんThe second cup was Fukui's Ippongi, which goes well with the strong flavors of Edo-mae sushi.
It is true that a dry junmai goes well with seafood.
Rice used: (Koji rice): Koshinoshizuku (Kake rice): Koshinoshizuku, Fukui Prefecture rice
Rice Polishing Ratio 70%.
Alcohol percentage: 16 じゅんさんI attended Izumiya's monthly sushi and sake party for the first time. The day was 18 pieces of sushi and all-you-can-drink sake, with everyone indulging in their own sake 💦.
The first dish of the day was
Kaygetsu Super Dry.
It is a refreshingly dry sake without any peculiarities that goes well with sushi!
Rice: 100% domestic rice
Rice polishing ratio / 60
Alcohol content/15%.
Sake Degree/+11 Acidity/1.7 Amino Acid/1.5 じゅんさんOne person on the corner.
A mellow, umami-guchi junmai sake that has the true flavor of sake, but is so clear and pleasant to drink that it makes you feel good. It is not light, but why do I think it tastes so good?
A perfect cold sake to try.
Yeast used: AK-1
Alcohol content: 15%.
Rice used: 100% Akita-grown rice suitable for sake brewing
Rice polishing ratio 55 Horaiひだほまれ 酒米造り研究会 蔵元直送 極寒手造り普通酒 じゅんさんHidahomare Sake Rice Production Study Group Hourai
Sake brewed directly from the brewery, handmade in extremely cold temperatures
A relatively clear sake at a reasonable price, despite being made with genuine junmai rice, using sake rice that is under-sized and out of standard. It is really cosy due to the sake rice.
A cheap, yet high-class sake.
The message on the label surrounding the bottle speaks for the toji's feelings. LOL!
Classification: Normal sake
Raw material rice Hida Homare yeast
Polishing ratio 60
Alcohol content 15.5
Sake degree ±0 じゅんさんYou know, apples that could be mistaken for apple liquor.
That's great, you should try one of these.
But it's made with rice.
That's great.
Rice: Gohyakumangoku
Rice polishing ratio: 550% on average
Alcohol / 15 degrees Celsius
Sake degree/ -18
Acidity/ 2.9 じゅんさんAs a cold sake with a strong rice flavor, it is really delicious!
Soft, Hidahomare. Deep and full-bodied.
I recommend this to everyone.
Rice used: Hidahomare
Rice polishing ratio 55
Alcohol content 16
Sake meter degree +3
Acidity 1.4 じゅんさんSake rosé! It tastes a little sour and sweet.
The alcohol content is light at 10%!
It's good to have something like this once in a while!
Ingredients: Rice, Rice malt
Alcohol content: 10.6
Sake meter rating: -58
Acidity: 7.8
Rice: Haenuki
Rice polishing ratio: 50
Condition: Heated じゅんさんI wish I had drunk it before Sake Mirai, the first sip. The mouthfeel was Sake Mirai, but the lingering taste of Hoshimatsuri was enjoyable.
If you drink it slowly, this is quite a tasty sake. This is also right after opening the bottle.
Raw material rice: Manamusume from Miyagi Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -5
Acidity 1.2
Alcohol 16.5 RecommendedContentsSectionView.title
