Timeline
じゅんさんYonesuru Kappa
This is a very dry wine that can be drunk in large gulps to make a strong dish taste better. Be careful.
Served with whale yukke.
Ingredients ... Rice (domestic), Rice Koji (domestic)
Ingredient ... Haenuki, Dewanosato, and other rice produced in Yamagata Prefecture
Rice polishing ratio ... 60
Sake degree ... +10
Acidity ... 1.7
Alcohol content ... 15 じゅんさんCome to think of it, I also drank this.
Gutsy dry junmai, Yanma Akaoni.
This picture is scary.
Rice: Domestic rice (Polishing ratio: 70%)
Alcohol content: 18
Sake meter rating: +6.0 じゅんさんIt was so good, we revisited and drank it again!
Ah, it's wonderful.
Rice used: Senbon-Nishiki from Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 15.5 じゅんさんTori-Ira New Year's Party: Let's drink a variety of drinks.
The last sake of the day was junmai sake from Oita.
It is a standard dry and refreshing sake.
This is a good way to end the party.
The four of us drank 27 gou of sake. We drank a lot.
Specific name: Junmai
Rice used: Koji rice: Yamadanishiki, Kake rice: Yuyamanishiki
Polishing ratio 65
Alcohol percentage 15.7 ジェイ&ノビィGood morning, Jun 😃.
You drank a lot of things 😋.
Four of us drank 27 gou! ...that's about 7 gou per person ⁉️
I'll drink a bottle and a half 🤔😆. Hiryu純米大吟醸 朱 aka純米大吟醸生酒生詰酒 じゅんさんTori-Ira New Year's Party: Let's drink a variety of drinks, Vol. 8.
Hiryu - Red label to celebrate the Year of the Dragon.
Yes, it's a New Year's party. It is the year of the dragon, so it is a flying dragon.
Clear apple ginjo aroma.
Refreshing acidity.
Ingredients : Kura-no-Hana
Rice polishing ratio : 50
Alcohol content : 15 じゅんさんTori-Ira New Year's Party: Let's Drink Various Sake Part 7
This is super dry sake. This is a refreshing sake.
After the taste of Senbon-Nishiki, this sake has a sharp dryness that leaves its presence.
Alcohol content: 16%.
Sake meter rating: +9
Acidity: 1.8
Malted Rice type : Senbon Nishiki
Kake Rice type : Senbon Nishiki
Rice Polishing Ratio : 60
Yeast：No.9 じゅんさんTori-Ira New Year's Party: Let's Drink Various Sake Vol. 6
Shinmasa is an earthy bottle.
The bottle has a color that reminds us of history.
It seems to be particular about the rice used for sake.
I'm sorry about the taste, but I'll save it for the next time.
I've been drinking too much and can't judge it delicately!
Ingredients : Rikuu 132 (harvested in 2021 in the Uyo district of Akita City)
Rice polishing ratio : 35
Yeast used: Kyokai No. 6
Fermentation vessel : Wooden vat
Brewing year : 2021
Master Brewer : Makoto Uematsu
Alcohol content : 13 じゅんさんTori-Ira New Year's Party: Let's Drink Various Sake Vol. 5
What a great time!
This time, Amaneko, Spark.
It's juicy and shwashy.
It's a sake version of champagne.
Type: High acidity sake with white malted rice
Alcohol content 12
Rice / Polishing ratio 100% Akita Sake Komachi / Koji rice 60%, Kake rice 60
Yeast used: Kyokai No. 6 じゅんさんTori-Ira New Year's Party: Let's Drink Various Sake Part 4
Yes, this is Shinmasa Hinotori.
It is a thick sweet Toro. It is a dish that I sometimes want to drink.
IngredientsRice, rice malt, sake
Raw material rice [Miyamanishiki, produced in Akita Prefecture
Rice polishing ratio Koji: 40%, Kake: 60
Alcohol content: 15% (Unpasteurized)
Yeast No.6 じゅんさんTori-Ira New Year's Party: Let's Drink Various Sake, Part 3
HANAHODAYUKU Junmai Daiginjo Hachitan-Nishiki Unfiltered Nama-shu
No, it's not good, this is a premier sake.
I was going to drink it in small sips, but it was like a tropical fruit that I drank with gusto. Is this sake?
Very tasty.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Hachitan-Nishiki
Rice polishing ratio: 48
Alcohol content: 16 じゅんさんTori-Ira New Year's Party: Various Sake Tasting Part 2
The best of the best of Jikon!
Elegant, graceful, and exquisitely balanced!
It's so good! Amazing!
The taste that everyone will roar about.
Rice：Sembonshiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 15.5 HanaabiTHE PREMIUM 八反錦 純米大吟醸 磨き四割純米大吟醸原酒生酒無濾過 じゅんさんAt the Tori-Ira New Year's party, the first round of trying various kinds of delicious sake.
It is elegant. Aromatic and gorgeous. It is suitable as a starter.
The taste of Hachitan-Nishiki remains.
Delicious.
Alcohol content: 16%.
Ingredients: Hachitan-Nishiki
Rice polishing ratio: 40 じゅんさんJikon's special Junmai Hi-ire, which goes well with meals.
A classic sake that never fails to please.
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Gohyakumangoku or Hachitanishiki (produced in Mie Prefecture) 60
Alcohol percentage 16.5
Sake Degree
Acidity
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
Surroundings じゅんさんOn Monday nights, we serve the delicious and well-reputed Hana Yuu.
Misato Nishiki, a seasonal dish.
Juicy and easy to drink, but round and could use more punch for me.
Recommended for sake beginners and others. Umamiho vivid. It is like wine.
Ingredients: Misato Nishiki
Rice polishing ratio: 50
Sake degree: -6.8
Acidity: 1.4
Amino acidity: 1.0
Alcohol percentage: 16
Surrounded by birds じゅんさんA portion of the proceeds from the sale of this sake, made with Kumamoto rice and Morinokuma-san, will be donated directly to the reconstruction efforts.
Kumamoto Castle Reconstruction Prayer Sake, a portion of the proceeds of which will be donated directly to reconstruction efforts.
The fresh gas and orikarami are my favorite type of sake.
Ingredients: Rice, Rice malt
Alcohol content: 16.6%.
Sake meter: -5.0
Acidity: 1.6
Ingredient Rice: Morinokuma-san
Rice polishing ratio: 50
Condition: Nama-shu じゅんさんTetorigawa, which I fell in love with last year. This is the winter version of this junmai.
The label is different from the usual label, with a lovely camellia accent.
The taste is dry, but the sweetness of the raw sake remains.
Delicious.
Ingredients: rice, rice malt
Alcohol content: 15
Sake Degree : Undisclosed
Acidity : Not disclosed
Rice type : Koji : Yamadanishiki, Kake : Gohyakumangoku
Rice Polishing Ratio : 60 じゅんさんA freshly squeezed, dry sake that goes well with a meal.
It is a delicious sake that is refreshing but also has a freshness.
It is commonly known as "Akamazan" because of its red label, and is only released in limited quantities during the cold brewing period when the moromi is pressed.
Ingredients: Rice, rice malt
Alcohol content 17.5
Rice: Miyamanishiki, Yamagata Prefecture
Rice polishing ratio 55
Yeast used: Yamagata yeast
Sake degree +10
Acidity 1.5 じゅんさんIt looks like a collaboration between Fukuoka and Tochigi.
Tanaka Rokugo x Sengoku
Sake rice (pesticide-free Yamadanishiki produced in Itoshima) used at Shiraito Sake Brewery is transported to Tochigi Prefecture. （The sake mother is made at SENKIN and then brewed at Shiraito Shuzo, an unprecedented collaboration.
The brewing process is said to be an unprecedented collaboration.
The following is the brewer's comment.
First of all, we use Yamadanishiki produced in Itoshima.
We made the koji for the sake mother in advance and sent it to Senkou together with 65% polished white rice.
After about 30 days of fermentation, the yeast is added to the yeast and the finished yeast is sent to QB Tenor in small batches, which is a rare collaboration.
As for the taste, well, I can't remember exactly what it tasted like...
Alcohol 14%. BunrakuBunraku Reborn Snow Petal 純米吟醸 無濾過生原酒 おりがらみ純米吟醸原酒生酒無濾過おりがらみ じゅんさんA young team brewed this product for exclusive distributors only.
Bunraku Reborn" was born after five years of work, and R5BY is the third product in its fourth year: "Snow Petal Junmai Ginjo Unfiltered Unrefined Nama Sake".
Unfiltered Nama-ginjo-Okirigarami
Good aroma, good sharpness, and acidity. And just after opening the bottle, it has a slight effervescence!
Highly recommended.
Alcohol content: 16%.
Polishing ratio 50%. じゅんさんSono Shangiku's autumnal flavor.
It is also consistently delicious. It was in December, but they opened a bottle of autumn aki-agari just now! Delicious!
Sake degree -5
Acidity 1.4
Rice used: Sake brewing rice
Fire-brewed
Rice polishing ratio (%) 55
Alcohol content 15 RecommendedContentsSectionView.title
