Timeline
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 じゅんさんJunmai Daiginjo aged at low temperature in the brewery for more than two years.
It is not so much aromatic as it is easy to drink. It is a pleasant sake to drink with food.
Ingredients : Kinmon-Nishiki
Rice polishing ratio: 45% for koji, 49% for kake
Alcohol content : 16 じゅんさんEven though it is junmai (pure rice), 寫楽 has a fruity aroma and a rich taste with a hint of rice flavor.
I like it very much.
Polishing ratio 60 じゅんさんNuruhada to finish the pot.
A very compatible long-aged sake that is slightly warmed up.
Mellow
Rice：Yamadanishiki Yume-Ichikyo
Polishing ratio: 50
Yeast used: Kumamoto No. 9 series
Sake meter degree: +2
Acidity: 1.6
Alcohol level: 14 じゅんさんRecently, I prefer Honmaru for regular drinking, Jyushidai. This one has a more enhanced flavor with hot pot.
Ingredients: Rice, rice malt
Rice used: Yamadanishiki, Aizan
Alcohol content 15 じゅんさんA conversation-starter sake.
Sake that competes with the flavor of rice.
Ingredients: 70% Gohyakumangoku, 30% Yamadanishiki
Rice polishing ratio 60
Alcohol 15%.
Sake degree +5
Acidity 1.4
Yeast used: Mie yeast MK-1
Water used for brewing: Miyagawa River subsoil water じゅんさんZipangu.
For the name? Fruity.
Ingredients: Rice, rice malt, brewing alcohol
Ingredient rice Yamadanishiki
Rice polishing ratio 40
Alcohol content 16 RecommendedContentsSectionView.title
