Timeline
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 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%. 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 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%. 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%. 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%. 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) 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 じゅんさんFor the second day in a row, we started with a well-known sake, Jyushidai Honmaru.
My companion was also satisfied with this delicious honjozo!
Ingredients: Rice (Gohyakumangoku), rice malt, brewing alcohol
Rice polishing ratio: 60
Alcohol content: 15%. じゅんさんJunmai made from Misato Nishiki, sake rice produced in Rokugo Higashine, Misato Town, at the foot of the Ou Mountains.
This terroir is sold only at a limited number of sake stores.
It has a sweetness at the beginning.
Then the umami spreads and the bitterness lingers a little.
But delicious!
Rice variety: Misato Nishiki
Yeast: Kuribayashi Shuzo's Kameyama yeast
Polishing ratio: 60 じゅんさんLimited edition of Manjusen made with Omachi.
The label is also cute.
A perfect time with delicious yakitori.
Ingredients: Rice (domestic), Rice malt (domestic)
Ingredient rice: Omachi
Sake degree +3.0
Acidity 1.7
Rice Polishing Ratio / Degree of Gravity 58% 16 じゅんさんI've had several types of 寫楽 so far, but this is the first time I've had a standard junmai sake, sold year-round.
It is also a 寫楽. It has a fruity aroma that spreads on the palate and a well-balanced umami and refreshing taste. It is more than enough to make a delicious finish.
100% Aizu Minato Yumeko rice
Polishing ratio 60
Firing: One time fire ignition じゅんさんKoshiro-Nishiki, the highest grade of Tasake sake.
Tasake, Junmai Daiginjo, is made from sake rice used only at Nishida Sake Brewery,
It is fruity, sweet, clear, and very tasty.
Even those who are not familiar with Japanese sake will surely enjoy this sake.
Rice : Koshiro-Nishiki
Rice polishing ratio : 45
Alcohol content : 16 じゅんさんSummer has kind of passed, and with the arrival of autumn, it's hiyadoroshi season. It is still hot 🥵.
The highlight of the day was Zouga from Wakayama. I found a delicious sake with a pleasant aroma, elegant mouthfeel, but with the umami of Omachi, and a pleasantly clean acidity.
I served it with salmon roe skewers.
It's a flowery maru 😆.
Alcohol content 15
Ingredient rice: Omachi
Rice polishing ratio 55
Firing: Single flame ignition
Sake Degree -1
Acidity 1.6
Amino acidity 1.4 じゅんさんI was lucky enough to drop by Torisaki and was allowed to try Banshu Aizan and Kamimoroshira.
It is one of the best sake in the world. Even people who don't like sake can drink it. It has a refined sweetness, clarity, and a subtle umami taste that lingers on the palate. It is delicious!
Jyushiyo is priced at a premium on the Internet, but this one is a gem among them.
Serve it with yukke (yukke whale).
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 45
Rice used: 80% Kaisan produced in Hyogo Prefecture's special A district
Alcohol content: 15 じゅんさんThis is also quite a good, gobby, apple-sour, summer sake! It's delicious!
Ingredient rice: Miyamanishiki
Alcohol 15%.
Rice polishing ratio 55
Sake degree -2
Acidity 2.5 じゅんさんFrom Yoshida Sake Brewery in Tedorigawa.
Slightly effervescent terroir sake, 13 degrees.
A natural sake made only with rice and water, titled "Modern Yamahai.
It is refreshing and goes well with everything!
Ingredients: rice, rice malt
Alcohol content: 13%.
Sake Degree: Undisclosed
Acidity : Undisclosed
Rice type：Ishikawamon
Rice Polishing Ratio : 60
Condition: Fire-brewed じゅんさんSake souvenir, Kumamoto's quite Hanayuki, which was given to us by a regular customer of Tori-Iraki.
It tastes like dessert wine and is very sweet. It was my first experience to know that this was Junmai Ginjo-shu.
Alcohol content: 15%.
Ingredients: Rice (produced in Kumamoto Prefecture), Rice Koji (produced in Kumamoto Prefecture)
Polishing ratio] 55%.
Sake degree : -20 degrees
Acidity : 1.8 じゅんさんSake with acidity but soft mouthfeel!
It also has a refreshing aftertaste. It is perfect for summer. Moreover, this sake rice is a little unusual.
Special Junmai Sake Shinriki
Shinriki" is a revived rice that was produced in the Meiji era (1868-1912), and together with "Kame-no-o" and "Aikoku," it was called one of the three major rice varieties of the Meiji era.
I see. I see...
*Rice used: Shinriki produced in Miyagi Prefecture
*Polishing ratio ... 55
Sake meter degree -1
Acidity - 2.1
Amino Acidity・・・0.4
Alcohol content・・・・16 RecommendedContentsSectionView.title
