Timeline
じゅんさんIt has a sharp, sharp taste immediately after drinking! It has a great sharp taste and is very dry. I drank it cold this time, but actually I think it would be better hot.
Ingredients : rice (domestic), rice malt (domestic)
Rice used: 100% Hitogokochi grown in Yaebaru, Tomi City, Nagano Prefecture
Alcohol content: 15
Rice polishing ratio: 60
Surrounded by birds じゅんさんSlightly spicy sake with a well-balanced aroma, umami, and sharpness in an all-Miyagi junmai ginjo.
Rice used: Kuranohana
Rice polishing ratio: 55
Sake meter degree: +4
Acidity: 1.5
*Alcohol content: ・・・・16
Surrounded by birds じゅんさんToday we held a yakitori party with young 20-somethings who are new to sake.
We started with a low-alcohol, lightly cloudy Koeikiku SNOWCRESCENT with a hint of sweetness.
It was easy to drink and he seemed to be pleased with it.
Ingredient Rice100% Yamadanishiki
IngredientsRice (domestic), Rice malted rice (domestic)
Alcohol content 13
Surrounding じゅんさんA limited edition sake that comes out this January. Junmai Unfiltered Nama.
When the bottle is opened, a gorgeous aroma rises up. The mouthfeel is fresh.
It also has a richness that only unfiltered sake can have.
Even if you are not much of a sake drinker, I would recommend Keiraku to you.
Serve with charcoal grilled skewers of Unzen ham!
Ingredients rice, rice malt
Ingredient Rice Yumenokou
Polishing ratio 60
Alcohol content 16 じゅんさんAizan is sweet and fruity. I think such characteristics are well suited to Koei Chrysanthemum's sake.
It has a nice acidity that lingers a little.
Alcohol 14%.
Sake degree: undisclosed
Rice used: 100% Aiyama
Polishing ratio: undisclosed じゅんさんKouei Kiku drinking comparison.
It is low in alcohol and lees, with fresh fruitiness and a smooth texture on the tongue. It is a sake that can be drunk in large gulps.
Alcohol content 13%.
Sake degree
Rice used: 100% Yamadanishiki
Rice polishing ratio じゅんさんSpicy and refreshing +19, super dry.
When the bottle is opened, it has a tangy, fizzy feeling, and I like it as a sake that goes well with meals.
With flat polished rice, it tastes quite clear even at 65% polished rice.
I served it with my favorite grilled Unzen ham skewers.
Polishing ratio 65% flat polished rice
Alcohol content 18%. じゅんさんShiga no Nami no Otto - Tatete - Tamaei
Fruity sake. But it doesn't disturb the meal.
With the famous Toro Reba skewers.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 60
Alcohol content: 15%. じゅんさんThe best sake of the day. Hanaabi Yamadanishiki Junmai Daiginjo Unfiltered Nama-shu.
Gorgeous, clear, unadulterated sake. Well-balanced acidity and umami.
It is a perfect time to enjoy it with the most delicious Tori-Ira's Negima skewers.
Rice: 100% Yamadanishiki
Rice polishing ratio 55
Alcohol content 16 じゅんさんA dinner party with friends in Osaka after a long time at Torisaki.
First, we toasted to the opening of a bottle of Junmai Daiginjo class from Yamai.
The freshness and slight bitterness is also delicious.
We had it with the appetizer of the course meal.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Fukunoka
Rice polishing ratio: 50
Alcohol content: 15 じゅんさんThe last sake of the day was Hana-Abi, a fruity sake from Saitama.
Well, it's a gorgeous and stylish sake that never fails to please. Delicious. Delicious. The fact that the rice is only 48% polished may be a sign of good sake rice.
100% Miyamanishiki
Polishing ratio 48
Alcohol content 16 じゅんさんNot Hitoroman, but Hitoroman at its highest peak.
Hitoroman. Sake from Minamiaizu is often delicious.
This is another Junmai Daiginjo-like sweet yet juicy sake.
It is a very drinkable product.
Rice : Koji: Gohyakumangoku, Kake: Gohyakumangoku, Shidanmai: Himenomochi
Rice polishing ratio : 45
Alcohol content : 16 じゅんさんA little, pinky light cloudy sake.
Drink it like licking it.
Very interesting!
Alcohol 15%.
Rice used: Hitomebore from Miyagi Prefecture, Gin no Iroha from Miyagi Prefecture
Polishing ratio 55 じゅんさんSake made by a shochu brewery. It has a full aroma and a rich taste. It has an interesting tangy stimulation on the palate. じゅんさんThis Akiruno City Chiyotsuru, Kami-Sen, is a perfect accompaniment to yakitori.
This selection is austere, I thought. But it goes well with chicken hot pot.
Ingredients: Rice, rice malt, brewers' alcohol
Rice polishing ratio 65
Rice used: Domestic rice
Alcohol content 15-16
Acidity 1.2
Sake degree +3 じゅんさんToday's party will be served with nigori sake. Shiboritate is supposed to be served with cold yellowtail, right? We don't have it because we are a yakitori restaurant💦.
Aroma of rice. Good. The ori is very good as it soaks up the rice while leaving it in the mouth.
Rice used: 100% Yamadanishiki
Rice polishing ratio: 70%.
Alcohol content: 16%. じゅんさんA day to bring in premium Osaka sake purchased at a certain foreign hotel and eat yakitori.
Apparently, it is popular among foreign SAKE lovers. I had never seen this sake before, but it had a strong flavor, high strength, dry and elegant.
It is different from the light Otter Sake and is, well, delicious.
Alcohol 18%.
Rice: Yamadanishiki produced in Hyogo Prefecture
Polishing ratio: 35% for koji rice, 35% for kake rice
Sake degree -7 じゅんさんSparkling SAKE with secondary fermentation in the bottle.
Once you open it, you have to drink it all, so we bought a bottle.
Yes, it is a sweet, slightly sparkling sparkling wine.
Rice used: 100% Hinohikari
Produced in: Oita Prefecture
Sake Degree: -19.9
Acidity: 7.2
Alcohol content: 11.1 じゅんさんAnother dry junmai that goes well with nabe.
It is from Nanyo Brewery in Saitama Prefecture, the same company that makes Hana-Yuyo.
It has a sharpness, and a little bitterness lingers in the aftertaste, but it is not unpleasant. High quality.
Ingredients : rice, rice malt
Rice polishing ratio: 60
Pour: 16 じゅんさんNext up was a crisp, dry Yuki no Bijin. Made with Yamada-Nishiki and Rokugo-Yeast, this sake could be imagined to be delicious.
As it turned out, it was quite a crisp, dry sake without any cloying taste. Well, it went well with the chicken hot pot of the day.
Rice: Yamadanishiki
Polishing ratio: 55
Yeast used: No.6 yeast
Sake meter degree: +12
Alcohol degree: 16 RecommendedContentsSectionView.title
