荒井 正史
Fresh gas on the palate. Light mouthfeel with a firm sweet and sour taste.
Japanese>English
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荒井 正史
Mild aroma with clear sweetness.
Japanese>English
荒井 正史
Slightly gassy, sweet and sour sake.
Japanese>English
じゅんさん
It has a spring-like label and a pleasantly sweet taste on the palate, but the bitterness and alcohol content come on later with a gusto, making it a gem for sake lovers to try.
I like it.
Rice: Jushikinmu produced in Fukuoka Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree ±0
Acidity 1.6
Alcohol 16.5
Japanese>English
じゅんさん
Easy to drink, fresh and refreshing muscat flavor.
Long time at Izumiya.
Thanks for your time.
Rice：Gohyakumangoku/General rice
Polishing ratio: 60
Sake degree: ±0
Acidity: 1.6
Amino acidity: 1.2
Yeast: Gunma G2 yeast
Alcohol level: 15
Japanese>English
じゅんさん
When you come to Izumiya, it's Eiko Fuji.
Kawaryu, unfiltered raw sake on this day.
It was fresh, juicy, and delicious.
Rice: Miyamanishiki
Polishing ratio 60
Yeast: Yamagata yeast
Sake degree -7
Acidity 1.8
Alcohol 16.6%.
Japanese>English
じゅんさん
It's been a while since I've been to Izumiya on my way home from work, but there are times when I just want to be by myself.
Sweetness and umami. Thickness.
It goes well with pickled radish.
Rice used: Domestic rice
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: ±0
Acidity: 1.6
Japanese>English
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
Japanese>English
じゅんさん
Sake from Takehara City, Hiroshima.
Fresh and tangy freshly squeezed unfiltered unpasteurized sake. Delicious.
Alcohol content: 16%.
Japanese>English
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%.
Japanese>English
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
Japanese>English
Horai非売品の酒 VIP
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.
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English