Timeline
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 じゅんさんThe summery feeling is amazing, crystal clear and unfiltered and so shiboribori. It's fire-aged, but on the contrary, maybe this is the way to go. Delicious!
Rice： Japanese rice
Rice polishing ratio: 50%.
Yeast: ---- (Japanese)
Alcohol: 16.5 じゅんさんHouken's summer sake "Ryouka". It seems to be a popular sake.
Sake degree is +10 and dry.
It is crisp and refreshing. Too sharp, but with a little bit of umami. Certainly, a little different from ordinary summer sake.
Rice : Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio : 55
Sake degree : +10
Alcohol content : 15 じゅんさんThe last sake of the day was Tasake. The junmai daiginjo we had the other day is good, but I prefer this one if I want to drink it all the time. The sharp, umami, yet clean sake goes well with the tangy shishito skewers.
It is delicious.
Alcohol content 16%.
Rice polishing ratio 55 じゅんさんYamagata Masamune summer sake. Masaruya version.
Nice, with a refreshing taste and sharpness that will not make you tired of drinking.
Recommended with Tori-Ira's homemade chicken yaki-sai.
Ingredients／Rice (domestic), Rice Koji (domestic)
Rice／100% domestic rice
Rice polishing ratio／55
Alcohol content/15% alcohol by volume 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 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%. 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) 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%. HanaabiTHE PREMIUM 純米大吟醸 磨き四割 備前雄町 無濾過生原酒純米大吟醸原酒生酒無濾過 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 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 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) 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%. 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 RecommendedContentsSectionView.title
