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.
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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
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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%.
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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
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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
Japanese>English
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
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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
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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
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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
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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
Japanese>English
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
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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
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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
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じゅんさん
Sake brewed with Kitashizuku from Hokkaido using natural lactic acid bacteria. It is squeezed in spring and stored in ice temperature.
It was the first sake we had at our usual Tori-Iraki restaurant, and it was the number one sake of the day, which we had to refill many times until the end of the party.
You can easily taste the rounded acidity and umami that makes you want to drink it over and over again.
Rice used: Kitashizuku grown in Hokkaido
Rice polishing ratio 60
Alcohol 14%.
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じゅんさん
My commemorative 900 check-ins are in my Hall of Fame! Eighteen months of moon after the rain.
It is drier than it looks and goes on smoothly.
The freshness of the bottle is also very nice since it was opened today! Refill 2 gos.
We reached 900 at Tori-Ira, a restaurant that has been a great help to us. That's right, we'll be at 1,000 by the end of the year! Let's reach 1,000 before the end of the year!
Rice polishing ratio 50%.
Alcohol content 16
Rice used: 75% Yatan 35 - 24% Yamadanishiki
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じゅんさん
No, this is acerola.
Ingredient rice: Dewanosato
Polishing ratio 60
Yeast: Association No. 701
Sake degree -6 to -10
Acidity 2.4-2.6
Alcohol 16.0%.
Japanese>English
じゅんさん
The opened bottle of Amami's Kuroten, a special junmai nama sake.
A gorgeous, sweet, delicious sake with the best pichi-peki.
Rice used: Koji rice: Yamadanishiki,
Kake rice: Saito no Shizuku, Yamadanishiki
Polishing ratio 60
Alcohol 15%.
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じゅんさん
October Limited Edition Sake
R5BY (2024)
A sake that combines robust umami with elegance.
Not so well known?
Rice: Yamadanishiki (from Yoshikawa-cho, Miki City, Hyogo Prefecture, special A district)
Rice polishing ratio 65
Sake mother: Yamahai
Age: Less than 1 year (at the time of shipping)
Alcohol level: 16%.
Japanese>English
じゅんさん
The fruity aroma on the palate is harmonized with a soft umami flavor. Very easy to drink.
Rice polishing ratio: 60
Alcohol content: 16%.
Rice: Shuku (Kyoto Prefecture)
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じゅんさん
The first bottle opened that day was Miyaganbai Junmai Daiginjo from Miyagi!
Gorgeous, refreshing, easy-drinking sake.
Rice used: Miyamanishiki
Rice polishing ratio: 45
Acidity: 1.5
Sake meter degree・・・+3
Alcohol content・・・16
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