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osugi#391
Fukushima's sake is delicious.
Ingredients Koji rice : Yumen no Kou (Fukushima Pref.) 60
Kake Rice type : Yumen no Kou (Fukushima Pref.) 70
Alcohol 16
Sake Degree ±0
Acidity 1.2
Yeast used: Fukushima Prefecture yeast
Water used for brewing: Ground water from the brewery さけのみーGood evening! I'm sure you have the best cosmetic instruments in particular! osugi#390
The first sake I ever drank.
Specific name Junmai Ginjo
Producer Tokyo Minato Brewery (Tokyo, Japan)
Rice used: 100% Yamadanishiki
Rice polishing ratio 60
Yeast used: Depends on tank
Condition: Fire-roasted
Alcohol 15%.
Sake degree -1 to +2 (depending on the tank)
Acidity 1.4 to 1.7 (depending on the tank) osugi#389
Speaking of dry, this is it. Delicious.
Heat treatment: fired
Ingredients Rice, rice malt, brewers' alcohol
Alcohol content: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +20
Acidity 1.0
Storage method: Refrigerated osugi#388
Bunraku Reborn special pure rice unfiltered raw sake
蔵元名：北西酒造（埼玉）
■Rice：National Sake Brewery 100%
■Fine rice：50%
■Japanese alcoholic strength：Not open
■Acidity：non-public
■Alcool degree：16 degrees
■Yeast used：Not open
Storage method：Cold storage osugi#387
When it's on the menu, you can't help but ask for it.
Rice used: Yamadanishiki
Polishing ratio 50%.
Specific name sake, etc. Junmai Daiginjo/Hiirei-shu
Strength 15 osugiI drank too much.
Alcohol content 15 to 16 degrees
Specified Name Daiginjo Sake
Rice polishing ratio 35
IngredientsRice, rice malt, brewing alcohol
Rice usedYamadanishiki 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
