じゅんさん
Various information is unknown about this liquor.
For those who like it fresh but a little palatable.
Alcohol percentage 15%.
Rice: Hachitan-Nishiki produced in Hiroshima Prefecture
Japanese>English
じゅんさん
Oh, dry. First time today. Opened the bottle and it is the driest of the day. It's a good taste with good cost performance. If you like standard, slightly spicy wine, I recommend it!
Rice polishing ratio: 65
Alcohol content: 15%.
Japanese>English
じゅんさん
To say,
A food sake with a gentle acidity.
The aftertaste is also very pleasant, with a sweetness that recedes.
Is this because of the Yamadanishiki from Itoshima?
Delicious. Delicious.
Ingredients: 100% Yamadanishiki from Itoshima
Polishing ratio 65
Japanese>English
じゅんさん
When I opened the bottle, I thought......it goes well with oily food!
It is clear and colorless. And as a food sake, it doesn't interfere with food.
It's good that it doesn't assert itself.
Rice used: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio 55
Alcohol content 16%.
Japanese>English
じゅんさん
Today's first open sake, Gekko Usunigori, Koei Kiku from Saga with lots of schwash.
This is superb. Fresh grapefruit makes it a gunpowder drink! The piquancy and the schwash are great! The girls are sure to love it.
Rice used: 100% Hachitan-Nishiki
Alcohol content 14
Japanese>English
じゅんさん
Izumihashi Spring, a limited label from Masaruya in Machida.
The slight umami and light taste of this endless sake invites you to drink the next one.
Delicious.
Rice used: 100% Yamadanishiki from Ebina
Polishing ratio 65
Alcohol content 16
Japanese>English
じゅんさん
A craft saké with hops as a secondary ingredient. It has a fresh aroma, bright hop flavor, and a firm acidity that tastes like lychee or muscat.
The unique craft saké of rice and agave is always a taste that goes beyond the imagination. Quite challenging.
Ingredients: Rice (from Akita Prefecture), rice malt (from Akita Prefecture), hops
Rice polishing ratio: 90
Alcohol percentage: 14
Japanese>English
じゅんさん
After the gorgeous sake, a mellow, mellow sake with outstanding flavor. Hatsusun.
Ingredients: Yamagata rice, 60% polished rice
Alcohol content 15.3
Sake meter degree +3
Acidity 1.4
Amino acidity 1.5
Japanese>English
じゅんさん
The first sip reveals its fullness and sharpness,
This is delicious! The rice used for this sake is a new variety of sake rice, Gin Iroha.
The sake rice is a new variety, Gin-no-Iroha.
It is a new variety of sake rice.
Rice polishing ratio 55
Alcohol 15%.
Rice used: "Gin-no-Iroha" (Tohoku Sake No. 218), a rice suitable for sake brewing produced in Miyagi Prefecture
Japanese>English
じゅんさん
This is a gorgeous and noble drink to drink in a wine glass! I highly recommend it for a date if you have one!
Ingredients: Yamadanishiki produced in Hagi City, Yamaguchi Prefecture
Rice polishing ratio: 30
Alcohol content: 15
Japanese>English
じゅんさん
If you are asked about a good sake with a very good cosmetic price, I recommend this one. Atago no matsu is a really great hidden sake. It is full-bodied but has a sharp taste!
Rice polishing ratio: 70%.
Sake meter rating: +7
Acidity: 1.7
Alcohol content・・・15
Japanese>English
じゅんさん
At the usual yakitori restaurant.
The "Yamadanishiki" version is released each month with a different rice.
Aromatic aroma, full of the flavor and sweetness of the rice.
Ingredients : Rice (domestic), Rice malt (domestic)
Rice：100% Yamadanishiki
Rice Polishing Ratio：Koji Rice 40%, Kake Rice 50%.
Alcohol content : 16
Japanese>English
じゅんさん
滋賀県産【渡船】を使用した、程よい甘みとフルーティーなお酒でこの日は〆です。
だから一合ではなく、一杯にしました。
あと引きがあまりないお酒。
アルコール分 15％
原料米 滋賀県産 渡船
精米歩合 60％
火入 火入れ
じゅんさん
The name of the sake is Kanazawa Nishine, the name of the rice producing region, and you can feel the local pride of Akita terroir.
Very tasty!
Alcohol content: 16%.
Rice used: 100% Misato Nishiki from Misato Town
Polishing ratio: 50% (koji rice) 60% (polished rice)
Sake Degree: +2.5
Acidity: 1.6
Japanese>English
じゅんさん
Crisp and dry, goes with food, +10
Goes well with pickles.
Rice polishing ratio : 60
Alcohol percentage : 16.6
Sake degree : +10.0
Acidity : 1.7
Japanese>English
じゅんさん
Nakataya Black Silver Label Junmai Daiginjo
It has a firm flavor, well-balanced acidity, and the inside is more elegant than the label. I had another glass. Highly recommended.
Polishing ratio: 50% Yamadanishiki
Yeast
Sake degree +4
Acidity 1.2
Amino Acid 0.9
Alcohol percentage 16
Japanese>English
じゅんさん
April 1 with new business associates.
Welcome sake.
Fresh, acidic, a little piquancy, spring-like sake, dai na ogara-mi.
The label is also spring!
Alcohol content: 16%.
Ingredients: Rice (domestic), rice malt (domestic)
Rice Polishing Ratio：55
Rice used: 100% Gohyakumangoku (produced in Nasu, Tochigi Prefecture)
Water used for brewing：Flowing water from the Nasu mountain range
Yeast used: Akari Ogawa yeast
Acidity: 1.8
Sake meter: +2
Japanese>English
じゅんさん
Limited Edition Kunigon Junmai Ginjo Light Nigori Nama
Anyway, I like the light nigori draft.
It is delicious. It is refreshing, but also has a fruity taste.
It is getting late at night, but it goes well with fried chicken.
Original yeast from Fukushima Prefecture is used.
Polishing ratio 50%.
Alcohol content 16
Japanese>English
じゅんさん
Third issue of the day. Sawanohana, Hanagokoro from Nagano.
Clean and dry.
A sake that goes well with a lonely mouth.
Rice type： Hitogokochi (Nagano)
Rice Polishing Ratio： Koji Rice 60%, Kake Rice 65
Yeast : Ogawa yeast + Association No.701
Alcoholic Beverage : 15
Sake meter degree : +5～8
Acidity: 1.2～1.3
Japanese>English
じゅんさん
Sasasamune, Junmai Ginjo. The newest sake of this February
100% Yamadanishiki.
Easy to drink.
Polishing ratio 50%.
Alcohol content: 15 degrees Celsius
Japanese>English