Timeline
じゅんさんI opened a bottle of Eiko Fuji, which has become my favorite sake I've had this summer so far!
Excellent workmanship.
Melon flavor.
Pin tight and medium bodied
Too good to be true!
Rice used: 100% Sake Mirai
Rice polishing ratio: 50
Yeast: Yamagata yeast
Sake degree: -3.0
Acidity: 1.8
Amino acidity: 0.4
Alcohol content: 17.1 
じゅんさんSpecial limited edition sake "TANI-IZUMI × KAGATOBI", a cross between "TANI-IZUMI" and "KAGATOBI" from both Tsuruno Sake Brewery and Fukumitsuya in Kanazawa, which were completely destroyed by the Noto Peninsula earthquake, with a blend ratio of 1:1.
Since there is a desire to revive Noto and it is limited to 5200 bottles, we drank it!
It tasted like a mixture of many things, with a wide range of flavors, and it is difficult to describe.
Unlike me, who could only give such an impression, the liquor store owner's expression was excellent.
"A ginjo-shu with a three-dimensional flavor that mixes the individuality of each local sake and has a wide range of flavors."
"A satisfying flavor with the lightness that only a ginjo-shu can have."
"A good assertiveness as a local sake."
I don't know about the last one... lol
Rice: 36% Yamadanishiki (Hyogo Prefecture), 14% Gohyakumangoku (Ishikawa Prefecture), 50% Fukunohana (Hyogo Prefecture)
Polishing ratio: 58% for koji rice, 58% for kake rice
Sake degree +4
Acidity 1.6 じゅんさんI've come to like the most recent summer sake I've had, Senkohanabi. It seems to be a very limited production summer sake.
It has a gorgeous moderate acidity.
It has a light and smooth taste with low alcohol content while retaining the umami of the rice.
This is the most accurate description.
I bought a four-pack bottle at Izumiya, a corner shop.
Rice used: Hanabukiyuki
Rice polishing ratio: 60
Sake meter: +5
Acidity: 1.5
ALC: 14%. じゅんさんThis is the first time I've ever had a sake stored in an oak barrel.
It's still an interesting thing to do, NIIDASENSHU. The color is a light oak barrel color with a subtle oak aroma.
The taste has a characteristic sourness, but it has a viscosity similar to that of wine, and seems to go well with a glass of wine.
Rice polishing ratio 85
Alcohol 14%. Amanoto「カエル」純米吟醸 Dancing yeast純米吟醸生酒無濾過 じゅんさんThe last drink.
Oh shoot, I don't remember much.
I'm afraid that my health condition has made it difficult for me to remember the last drink of the day.
Let's go out for a drink again.
Rice Akita Akita Komachi
Yeast: In-house yeast
Alcohol content 16
Polishing ratio: 60% flat milled rice
(Takashimizu Rice Milling Plant) じゅんさんThe bottle is cool and summery.
The taste is light and the aroma stands out.
It is refreshing to drink!
Rice used: Haenuki
Rice polishing ratio: 60
Sake degree: -1
Alcohol content: 16 じゅんさんNigori (nigori) sake with lots of sweetness from the moromi.
Although it is supposed to be served on the rocks, I drank it cold and straight. Sweet and refreshing.
I would like to drink the second glass on the rocks.
Rice / Hidahomare
Rice polishing ratio / 67
Sake strength／15.5%.
Sake meter / -15
Acidity／1.6 じゅんさんA day to enjoy sake at a corner bar by yourself.
At this time of year, when many summer sakes are on the market, you want to drink a refreshing dry sake.
Seikagami Bangai is a super dry sake, but it is an unfiltered, unfiltered, raw sake that retains the umami of the rice and allows you to savor the sake. Very much my favorite.
Ingredients: rice, rice malt
Alcohol Content: 16%.
Sake meter rating: + 8
Acidity: 1.3
Rice used for making：Hiroshima rice
Rice Polishing Ratio：65 じゅんさんDomaine Watanabe. I was curious about the name, and the owner served it to me. It is a blended of several kinds of original sake. It was somewhat like wine.
According to the owner, all the rice used for sake is grown in-house. Two types of domaines!
Two different kinds of Domaines!
The color is quite golden.
The taste is wild, strong, and full-bodied. But it has a pleasant acidity that makes it easy to drink.
It brings back the feeling I had when I drank naturals sake.
It is good to take the time to savor the taste and drink it. Such an experience is also good.
Alcohol content: 15%. じゅんさんIt was such a hot night that I was too exhausted to cook dinner. I chose a summer sake, Kangiku's TRUE WHITE, with yuzu daikon.
A little sweetness and sourness for my taste.
It is elegant and has the strength of Omachi!
Oh no, I'll be back to drink this again. Delicious! I also like the label design.
Rice ： 100% Omachi grown in Okayama Prefecture
Rice polishing ratio : 50
Sake degree: -3
Acidity 1.4 じゅんさんNiidashi Zenshu has a hint of melon sweetness from its long aging process. The ingredients are only spring and well water from the local mountains, natural rice grown on local land without pesticides or chemical fertilizers, and natural yeast bacteria that have been living in the brewery for a long time. This is a product that is made with the utmost care. In wine terms, it is naturals and terroirs.
When I learn the thoughts and knowledge of the producers, I am reminded once again that I am able to enjoy sake thanks to the people who take the time to create and serve such sake.
In short, sake is really delicious.
This sake can be enjoyed on its own. It seems to go well with slightly salty snacks.
Ingredient rice: Naturally grown rice
Rice polishing ratio: 60
Alcohol content: 15%. じゅんさんI was always curious about this liquor store when I passed by it. It seemed to be mainly a corner bar, so I went in with my heart's desire. Yes, I'm the kind of person who has a hard time taking the first step.
I knew it was a kaku-uchi (corner bar), and there are always 18 to 20 kinds of sake available, as well as a variety of appetizers, so I might want to visit this place regularly for a while. It is also good that the time limit is 60 minutes, and the fact that they don't allow drunken people is also good for smart drinking. LOL!
The first drink at Sononi-Nazumiya was Hyakujuro Junmai Ginjo Aonami. It is dry, refreshing, and easy to drink. Thanks for the drink!
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 15%.
Sake meter degree: +10.0
Acidity: 1.4 RecommendedContentsSectionView.title
