Timeline
じゅんさんToday, it continues with regular sake all the way.
Polished to 80%, the rice has the best flavor.
Delicious. But I got drunk.
Alcohol content: 15%.
Rice used: Fusakogane (Chiba)
Rice polishing ratio: 80
Sake meter rating: +5.7
Acidity: 2.4
Amino acidity: 1.2 じゅんさんSake from Takehara City, Hiroshima.
Fresh and tangy freshly squeezed unfiltered unpasteurized sake. Delicious.
Alcohol content: 16%. じゅんさんMellow food wine. The low alcohol content makes it easy to drink, which is dangerous.
Ingredients
Rice (domestic), rice malt (domestic), brewers' alcohol
Rice polishing ratio 70%.
Alcohol content: 13%. じゅんさんThe feeling of thick honey. Hourai has an interesting variety of different types of sake.
Rice used: Hidahomare
Polishing ratio 68
Alcohol content 19
Sake degree -2
Acidity 1.3 じゅんさんAll the information is undisclosed, and the sake is specially prepared for a certain high-class restaurant in the Tokyo metropolitan area.
The first sip is full of rice flavor. It also seems to have a high alcohol content.
Be careful not to drink too much, but it is delicious. じゅんさんFruity and sweet!
A corner party with my business associates.
I never thought I would buy a bottle of this afterwards.
Rice: Sake Mirai (Yamagata Prefecture)
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.8
Alcohol 16.1 Horai初しぼりから熟睡参百日 生原酒普通酒原酒生酒無濾過 じゅんさんMellow sake, the taste of honey. This kind of mellow sake is good sometimes. Yes, it is delicious.
The sake is matured at low temperature for 300 days in a registered tangible cultural property, which is a national treasure.
I heard that!
Rice used: Hidahomare
Rice polishing ratio 68
Alcohol content 19
Sake meter degree -2
Acidity 1.5 じゅんさんProbably the most highly refined Dewa-no-sato in history, my favorite 38% unfiltered, unpasteurized sake.
It is a limited edition sake only available at this time of the year. It is delicious with a refreshing sweetness.
Rice: Dewanosato (Yamagata Prefecture)
Rice polishing ratio 38
Yeast: Yamagata yeast
Sake degree -7
Acidity 1.6
Alcohol 16.6 じゅんさんIzumiya's first drink of the year,
Gazanryu's Betsuatsurai, which is a limited edition sake that is released in spring, summer, fall, and winter.
The mild aroma is very elegant. New Year!
Rice: Dewanosato from Yamagata Prefecture
Rice polishing ratio: 60
Alc. degree: 14 じゅんさんSake from Saga, Tocho.
It is a junmai daiginjo for regular use!
I recommend it!
Sake degree ±0
Acidity 1.4
Ingredient rice Yamadanishiki
Polishing ratio 50%. じゅんさんIt's time for the Black Fox, which comes around every so often.
This year, it has come again.
It is drier than Kangiku, but the aroma is richer, but the acidity is stronger, so it is easier to drink.
It is delicious.
Polishing ratio 50%.
Sake rice used: 100% Omachi Nishiki
Yeast used: Yamagata yeast
Sake degree +1.0
Acidity 1.5
Amino acidity 0.4
Alcohol content 17.2 じゅんさんThe pizzazz really works wonders on a tired body.
Mild and fragrant.
A little sweet, but with a clean aftertaste and no unpleasant taste.
Very good!
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 16%. じゅんさんFinally, a fruity but not that sweet, well-balanced Junmai Daiginjo.
Saga Azumacho Mutsugoro Kuro
[Alcohol] 15.0
Ingredients] Rice, rice malt
Ingredients] Rice, Rice malt
Polishing ratio] 50% [Yeast] SAWA-1
Yeast】SAWA-1
Sake meter】±0 じゅんさんToday was Halloween!
The last one is Amabuki Autumn Love Junmai from Saga.
The label is a Halloween version, which is unique to this time of year!
Smooth and easy to drink, slightly spicy.
It is just right for the dinner we are having later!
Sweetness: Dry
Rice：domestic rice
Rice polishing ratio: 60
Alcohol content: 15%.
Sake meter degree: +3.0
Acidity: 1.7 じゅんさんSake bottle never seen before. 1500ml
The master says, "It's like wine."
In other words, wine yeast.
And when I actually drank it, I was surprised!
It is wine. It's quite wine.
This is a terrific experience. Simply my favorite flavor.
Ingredients: Rice (domestic), rice malt (domestic)
Yeast used: Wine yeast
Alcohol content: 14.8
Rice polishing ratio: 50
Rice used: 100% Gunma Wakamizu
Sake Degree: +5.0
Acidity: 1.4
Amino acidity: 0.8 じゅんさんI was already too tired today, so I went to a corner restaurant for a long time.
The first drink was Kagatobi.
All rice is grown under contract.
Junmai Daiginjo aged at ice temperature without any heat treatment
Heh, the round, soft flavor with a distinctive umami taste.
Yuzu-daikon goes well with it.
Polishing ratio 50%.
Alcohol level 16 じゅんさんThe second glass was a bit sweet and mild, so I finished with a dry sake.
Li Bai's Yamata no Orochi Dry Junmai.
It's so refreshing!
Rice: Gohyakumangoku
Rice polishing ratio: 58%.
Sake meter degree】 +7
Acidity】 1.4
Alcohol content】 15%. じゅんさんI was asked to open a bottle of fall sake.
Pon! It's so nice to be able to say "Pow!
It tastes slightly sweet with a ripe autumnal aroma?
Maybe I should have drunk it first.
The taste is of rice with a slight bitterness in the aftertaste.
Rice: Gifu Hatsushimo
Rice polishing ratio: 55
Alcohol content: 16%.
Sake degree: -1.0 じゅんさんSeikagami hiyaoroshi at Izumiya after a long absence.
This sake is easy to drink and does not disturb the meal.
Accompanied by yuzu daikon radish.
Ingredients: Rice, Rice malt
Degree of alcohol content: 16
Acidity: 1.4
Sake Degree: -1
Rice used: 100% Hiroshima rice
Rice Polishing Ratio: 65 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 RecommendedContentsSectionView.title
