じゅんさん
Modern label and summer sake aroma, but firm and sweet.
Served with whale yukke.
Rice used: Miyamanishiki
Rice polishing ratio: 55
Sake meter rating: +1
Acidity: 1.5
Amino Acidity・・・0.9
Alcohol content・・・15
Japanese>English
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じゅんさん
Masaruya version of Hayaseura. I was hooked enough to drink it again.
Is it because it is a limited edition sake?
It is a slightly dry sake that is versatile as an all-around food sake despite its rarity.
Ingredients／Rice (domestic), Rice Koji (domestic)
Rice／100% Yamadanishiki
Rice polishing ratio / 55
Alcohol content: 18%.
Japanese>English
じゅんさん
I like Mimuro Cedar which I opened last time so much, I'll order it again. It's delicious.
It's a Hall of Fame sake.
Ingredients: 100% Yamadanishiki
Rice polishing ratio 65
Alcohol 14% (original)
Japanese>English
じゅんさん
The secret sake of the day, Tasake Junmai Daiginjo Akita Sake Komachi
Polishing is 40, a little bit sweet and very fine sake.
It's delicious. I'm grateful to be served it.
Beef thigh tataki goes well with it!
Rice type : Koji, Koji rice
Rice Polishing Ratio：40
Sake meter:
■Acidity:
Alcohol content: 16%.
Japanese>English
じゅんさん
I came back to drink again.
I liked THE PREMIUM at the sake party.
With salted salmon and soaked seasonal vegetables.
Ingredients : Rice, Rice malted rice, Omachi
Rice polishing ratio：40
Pouring: 16
Japanese>English
じゅんさん
After all, it is a famous sake, isn't it, Tobiroki?
Some kind of expensive sake. Such was the impression from the seat next to me.
Yes, it has a stable aroma and taste. And sharpness.
I must drink it at least once.
Ingredients Koji rice: Yamadanishiki (-) 50
Kake rice: Hyakugomangoku (-) 55
Alcohol 16.8
Sake Degree +3
Acidity 1.5
Yeast used
Water used for brewing: Soft water from the Agawa River system
Japanese>English
じゅんさん
Opened a bottle of Mimuro cedar summer sake!
The taste is crystal clear, not to mention spicy, with a delicious flavor and lightness!
It is still a Hall of Fame sake.
Ingredients: 100% Yamadanishiki
Rice polishing ratio 65
Alcohol 14% (original sake)
Japanese>English
じゅんさん
Tottori Takaisami, super hot.
It is dry. It has a delicious rice flavor, but the aftertaste is very refreshing. I drank it cold, but it might be good warmed.
Rice used: Yamadanishiki, Tamakae
Polishing ratio: 50%.
Alcohol content: 15-16%.
Japanese>English
じゅんさん
The last bottle at the sake meeting was "Hanayu" Omachi.
It was refined under the supervision of Aoki Shuzo of Jyushiyo, and its production is limited.
Thank you very much.
It is sweet but has a sharp taste and goes well with rice.
Serve with Akita's Inaniwa Udon noodles.
Ingredients: Omachi
Rice polishing ratio: 50
Sake meter: -6.7
Acidity: 1.6
Amino acidity: 1.0
Alcohol percentage: 15
Japanese>English
じゅんさん
The topmost sake of Shinshu Kamerei.
It has transparency and a gorgeous aroma.
With Hachioji pickles.
Alcohol content - 15
Sake degree
Rice used: Kinmon-Nishiki
Polishing ratio 39
Japanese>English
じゅんさん
The well-known sake, Jyushiyo Honmaru.
Whenever I drink it, I am always impressed by its quality. You should drink it at least once.
Ingredients: Rice (Gohyakumangoku), rice malt, brewing alcohol
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English
じゅんさん
Best sake of the day. Hayasegawa from Fukui, its Machida liquor store, Masaruya limited edition sake. Special Junmai.
First time drinking this sake, but ◎
Ingredients／Rice (domestic), Rice Koji (made in Japan)
Ingredients／100% Yamadanishiki
Rice polishing ratio / 55
Alcohol content: 18
Japanese>English
じゅんさん
I attended a sake party at Tori-Irai.
I enjoyed HANAHODAKU THE PREMIUM Junmai Daiginjo, which is at a premium on the market.
No words are needed to describe the premium.
Ingredients : Rice, Rice malted rice, Omachi
Rice polishing ratio：40
Degree of alcohol content: 16
Japanese>English
じゅんさん
This year's newest addition to the VIVID series, Sparkling. Apparently, carbon dioxide gas has been added.
The sweet and sour taste is just like a toast.
Ingredients: Rice, rice malt, carbon dioxide
Alcohol content: 12
Japanese>English
じゅんさん
VIVID still looks good in a wine glass.
Sweet and sour and fruity aroma that lingers on the palate.
Alcohol content ... 14
Rice polishing ratio ... 60
Unfiltered unpasteurized sake
Sake degree: -15
Acidity: 3.0
Amino acidity: 1.2
Japanese>English
じゅんさん
A "dry" junmai sake that has been filtered, hi-iru and watered.
Goes well with Hachioji pickles.
Rice Gohyakumangoku, Niigata Prefecture
Rice polishing ratio 80
Yeast: Yamagata yeast
Sake meter degree +13
Acidity 1.8
Alcohol 15.5
Japanese>English
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