Timeline
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 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 RecommendedContentsSectionView.title
