SakenowaRecord your sake experiences and discover your favorites
Timeline
SIM3393
Yeast KA-4 is a Yamagata yeast?
All autumn sakes are food sake.
We had it as a closing sake.
The flavor is stronger when the temperature is raised a little.
Japanese>English
SIM3393
Deliciously delicious.
Fruity and strong taste. The strength of the raw sake.
Today, it is an assembly that gradually gets darker and more and more raw. The result of the "Nama" taste.
But don't forget to taste the autumn breeze. It is important to savor it.
You don't need any snacks anymore. Just drink.
Japanese>English
SIM3393
This is the first time to try Kikkoma.
It is smooth and has a fruity flavor.
Is it deepened by fresh storage? It is also delicious.
I wonder if all Aomori sake is fruity.
The Hakusen I drank the other day was also very fruity.
This one seems to be more traditional sake.
Japanese>English
SIM3393
Hakkaisan, the standard. Polishing ratio 55%.
Nothing to say. The taste is delicious.
Originally, it is a light, light acidity sake brewer.
I see that it has this flavor and ginjo feeling even for the fall season 😊.
Is this what you are used to drinking?
Japanese>English
SIM3393
Sake made in Aizu with 58% Gohyakumangoku.
The sake is originally refreshing, but it has a hiyaoroshi-like feeling of being left out.
After Saku-no-hana, it seems thin.
The sake is named after the official title of Masayuki Hoshina, the founder of the Aizu domain. It is said to be named after Hoshina Masayuki, the founder of the Aizu domain.
The only thing that came to mind was the head chujo from the Tale of Genji. Whose rival is he? I'm getting drunk.
Japanese>English
SIM3393
Alps Yeast developed by Nagano Prefectural Food Industry Research Institute.
Takane Nishiki produced in Nagano Prefecture.
Saku-no-hana sake brewery.
A sense of refreshment is in the air even before you drink it.
A new sake that is light and has a ginjo smell.
Delicious. It has a refreshing aftertaste.
Hmmm. This is good too, but I would like to drink the raw sake.
It must have a richer taste.
Japanese>English
SIM3393
Following the closing sake of the day before yesterday, Jukishin, I restarted with a sake from Ehime. Drinking with friends while talking about work and hobbies from 3:00 in the afternoon. This kind of daytime drinking suits me well in Futakotamagawa.
Ishizuchi hiyaoroshi. It was served chilled. It is interesting that it is chilled in a sake tampo. First of all, a cup of sake. The delicious taste of rice. The lightness of the slightly thin mouthfeel. A little luxurious hiyaoroshi.
I wish I could climb Mt. Ishizuchi SA, where we stopped in May, while looking at the label.
I enjoyed it with steamed rice in an earthen pot and oden. I feel that the sake won out a little. Keep up the cooking!
And, well, it was the beginning of the daytime drinking on a holiday without much ado.
Japanese>English
BEAT
Ishizuchi is nice ✨I climb it every July. And I drink Ishizuchi at the top of the mountain 😆👍
Japanese>English
SIM3393
Excellent!!! That's good 😄
Japanese>English
Yoshiki｜生酛好き🌾
Rice：Miyama Nishiki(Yamagata prefecture) 100%
Yeast：K601
Refined rice ami(%)：50
alc(degree)：15
Japaneseness： -5
Acidity：2.5
Chinese>English
Yoshiki｜生酛好き🌾
Rice Source: Fukuhibiki
Yeast: Separated yeast from the brewery (Sexy Yamamoto)
Rice polishing ratio (%): 65
Alc(degree): 15
Sake degree: +15
Acidity: +15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Yamadanishiki (Yamaguchi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc (degree): 15
Sake Degree: 15
Acidity
Japanese>English