Timeline
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 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 RecommendedContentsSectionView.title
