Timeline
osugiThat was delicious.
Product name: Dry Raw Ippon
Category : Junmai Ginjo
Shipping season: All year round
Ingredients: Rice, Rice Koji
Rice Varieties: Miyamanishiki from Nagano Prefecture, Yamada Nishiki from the Yamakuni area of Kato City, Hyogo Prefecture, Yamae Nishiki from Nagano Prefecture
Polishing ratio: 55% (all rice is polished in-house)
Yeast: Proprietary yeast strains No. 1801 and No. 7
Alcohol content: 15 degrees
Sake meter: +4.0
Acidity: around 1.5
Amino acidity: around 1.0
How to drink: ◎Cold sake, ◎Normal temperature, ○Warmed sake
Storage: In a cool dark place
https://qrtranslator.com/0000001847/000007 osugiHe said it was a romantic series.
Ingredients: Rice (Yamada Nishiki 100%), Rice Koji (domestic rice)
Rice polishing ratio 60%.
Fireproof or not Fireproof
Alcohol content 15 degrees osugiWe finally got to drink the sake recommended by Yamagami-san. It was my first time to drink sake from Hokkaido.
Kamikawa Daisetsu Special Junmai Sake Kitashizuku Hiiru
Rice: Kitashizuku (grown in Hokkaido)
Rice polishing ratio: 60%.
Alcohol: 16 degrees osugiStable deliciousness.
This sake is equivalent to the direct pumping version of "Gennochi".
Type Junmai-shu
Alcohol content 17 degrees
Rice used: Kaminoho, Ikuhikari, Mie Nishiki, etc.
Rice polishing ratio: 60 osugiSweet on the palate, but refreshing afterwards.
Raw Rice / Gohyakumangoku
Rice polishing ratio / 55
Sake meter/+4
Acidity: 1.2
Alcohol content/15 osugiRight side of the picture
Drinking Comparison osugiPhoto center
Drink comparison osugiRight side of the picture
Drink comparison osugiPhoto center
Drink comparison osugiLeft side of the picture
Drinking Comparison osugiRight side of the photo
It was so delicious. RecommendedContentsSectionView.title
