Timeline
じゅんさんNagasaki's "Nikkomaru (local rice)", a variety promoted for use in food rice, is used.
There does not seem to be any sake rice unique to Nagasaki Prefecture, so this sake is made from the raw yeast using common rice produced in this prefecture.
No, no, it is totally delicious!
This is a pleasant shock.
Alcohol percentage 14%.
Rice type: 20% Koji rice (Yamadanishiki), 80% Kake rice (Nikkomaru)
Polishing ratio: Koji rice 60%, Kake rice 65
Specifications Nama Moto じゅんさんUrumi from Kinoene, Chiba Prefecture, with its stable and delicious taste.
It has a refreshing acidity and good sharpness. And it is fruity.
Rice polishing ratio: 68
Alcohol content: 16%. じゅんさんA premium series from Sentori, Tochigi Prefecture. It has a gentle isoamyl fruit aroma and is as smooth as water on the palate, yet it has a fine sweetness on the palate and elegant acidity to tighten it up.
Brand name: SENKIN ISSEI
(Brand name: Senkou Issei)
Rice: Domaine Sakura, Yamadanishiki (produced in Tochigi Prefecture)
Rice polishing ratio: 35
Alcohol: 16% (undiluted) じゅんさんThe seasonal limited edition sake "Daimine 3 Grains Winter no Otoshiri" is well-known for its illustration by Misaki Tanaka. When the bottle is opened, the bubbles and ooze created in the bottle are beautifully intertwined and dance up like a snowstorm, making this sake visually pleasing.
The contents are so undisclosed as to be laughable.
Rice Polishing Rate】SECRET
SECRET
Rice (domestic), rice malt (domestic)
Water】Benten spring water
Alcohol Content】14.5%.
Yeast] Undisclosed
Sake meter] Not disclosed.
Acidity】Not disclosed じゅんさんMy first Saga sake. Motomine Tsuru.
Fruity, juicy and gassy.
Delicious.
Alcohol level: 16 degrees Celsius.
Sake degree:
Rice used: Yumeshizuku
Rice polishing ratio: 60 じゅんさんWe were allowed to drink it because we were the ones who bought the sake, which is sold only at Sake Raku, Higashi Chaya-gai in Ishikawa Prefecture!
Fruity and slightly spicy. It has a strong ginjo aroma. This sake is best enjoyed in a wine glass!
Rice polishing ratio 50%.
Alcohol 15%.
Sake degree +3 じゅんさんA limited edition of Otters, served only twice a year. Funabakumi
Bottled freshly squeezed.
We were specially allowed to open the bottle and drink it.
It is a polished 39, but it is unfiltered and has a nice, dense flavor.
Alcohol content: 16%.
Rice polishing ratio: 39
Sake degree: undisclosed
Acidity: Undisclosed じゅんさんAkabu's Ginjo-shu leaves a sweet aftertaste.
F means ForYou.
It is said to be reasonably priced.
Ingredients: Iwate rice
Rice polishing ratio: 60
Sake meter: +2
Acidity: 1.4
Yeast: F2
Alcohol percentage: 16 じゅんさんThe only honjozo sake that is this good is Jyushiyo Honmaru.
It has a banana aroma, a sharpness, and a refreshing aftertaste, making it a sake that can be drunk in large quantities. I ordered three gou of this sake for two people.
Ah, it is delicious.
I looked it up.
IWC Sake Brewery of the Year 2022
Sake Brewery of the Year 2022.
That makes sense.
Rice polishing ratio 60
Sake degree +5
Acidity 1.7
Amino acidity 1.3
Alcohol content 15
じゅんさんIt is super dry, sharp, and delicious with a strong umami flavor.
It goes well with whale sashimi.
Rice: Haenuki, Dewanosato, other Yamagata rice
Rice polishing ratio 60
Pouring: Hi-ire
Sake meter degree +10
Acidity 1.7
Yeast: Association No. 9 じゅんさんIt is a special junmai sake representing the brewery with a good balance of the five tastes of sake: sweetness, acidity, spiciness, bitterness, and astringency.
The package is very attractive.
The best part is the packaging.
There are five more varieties, and they look like they were made in collaboration with a dinosaur book, and when the packages are lined up, they form a single picture. It looks like the spine of Doragonho.
Yes, the taste.
It's a sake in the middle of the range. It has a good flavor, but not so much that it lingers, and is well-balanced.
Ingredients: Yamadanishiki (produced in Eiheiji Town, Fukui Prefecture)
Ingredients: Rice, Rice malt
Rice polishing ratio 60
Alcohol percentage 15.5
Sake Degree -4
Acidity 1.8
じゅんさんSake to go with yakitori in one hand at the second place.
It's already autumn, the season of hiyaoroshi.
Delicious!
Ingredients: Rice (Noto), Rice malted rice (Noto)
Ingredient rice: 100% Yamadanishiki produced in Noto
Contract farmer: Yumeurara Corporation (Shiga Town, Ishikawa Prefecture)
Alcohol content 16
Polishing ratio 55 じゅんさんThe first in a series of crosses designed and managed by the god of sake, Dr. Kenji Suzuki
and is named "The first in a series of crosses designed and managed by the God of Sake, Dr. Kenji Suzuki.
Mellow, light, and delicious
A kind of sake that is sharp and can be drunk with many meals.
Very good.
Rice / Ingredients Koshihikari (from Namie Town)
Rice polishing ratio 60
Alcohol 15%.
Sake degree: undisclosed じゅんさん
Today's draft sake is from Iwaki Kotobuki, a sake brewery originally from Namie-cho, Fukushima Prefecture that has been revitalized and continues to operate in Yamagata.
It is easy to drink, low in alcohol, and goes down quickly and easily.
Ingredients: rice, rice malt
Rice used: 100% rice suitable for sake brewing
Rice polishing ratio: 55
Alcohol content: 13 じゅんさんIt is milky and juicy.
It wraps around your mouth, so you can drink more and more, but the alcohol content is over 20 degrees.
But the alcohol content is over 20 degrees, and it is very dangerous because it is so easy to drink!
Because it tastes so good!
Alcohol content: 20 to 21 degrees Celsius
Sake degree +10
Rice / Polishing ratio: Wakazakura-machi Akamatsu-grown strong rice
Polishing ratio 75
Sake mother: Fast brewing じゅんさんWhen you order a rich whale yukke, please match it with a dry sake.
I asked for a dry Junmai Hana-gokoro. It is from the Tomono Shuzo brewery in Beaumichel.
It is dry with a great mouthfeel, yet it has a nice sharpness to it. This is good!
It went perfectly with the whale yukke, which has a bit of a gibier feel to it!
Rice type： Hitogokochi (Nagano)
Rice Polishing Ratio： Koji Rice 60%, Kake Rice 65
Yeast : Ogawa yeast + Association No.701
Alcoholic Beverage : 15
Sake meter degree : +5～8
Acidity: 1.2～1.3 じゅんさんKijoshu: Sake made with sake
Ah, sweet and deep. Great acidity at the end too.
Maybe good for a last drink after the end of the day.
Ah! Oh yeah, it's a dessert wine.
Ingredients／Rice, Rice Koji
Rice used: Milky Queen
Rice polishing ratio / 60
Alcohol content: 14 to 15 degrees Celsius
じゅんさんJunmai Ginjo made with hard-to-find Kinmon-Nishiki.
It is fire-fermented once. I heard that they went all the way to the brewery to buy it. Thank you, Toriiro-san, for letting us try it.
It is fresh, fruity, and gorgeous!
My companion was very satisfied with it.
I want to drink it again!
Rice used: 100% Kinmon-Nishiki from Nagano Prefecture
Rice polishing ratio 55
Alcohol content: 15%. じゅんさんSpeaking of Hakurei's VIVID, we recommend the sweeter, fire-aged red, which even those unfamiliar with sake will like, but this time we enjoyed the green in a drinking comparison.
It retains the juiciness of Hakurei VIVID, but has an apple-like aroma and a dry mouthfeel.
The sharp aftertaste is totally different from the red!
I think sake lovers will like this one more.
Rice Gohyakumangoku (produced in Kyoto)
Rice polishing ratio (%) 60
Sake degree ±0
Acidity 2.4
Amino acidity 1.0
Yeast: Kyo no Saki
Alcohol percentage (%) 15 SenkinHelloWorld byサケラボトーキョー純米大吟醸原酒生酒無濾過 じゅんさんIt was amazing to collaborate with SENKYO, a PB sake from SAKELABO TOKYO, a sake restaurant in Kita-ku, Tokyo.
It was the second half of the bottle, so the impression was weak, but the perfect balance of sourness and sweetness of SENKOKU and the fact that it was an unfiltered, unpasteurized sake, directly pumped, was extravagant.
Thank you Toriikoro for preparing this sake!
Light Nigori Unfiltered Nama Sake [Direct Kumi]
Rice：Domaine Sakura Yamadanishiki (whole)
Rice Polishing Ratio：Koji Rice 50% Kake Rice 60
Alcohol content: 14%. RecommendedContentsSectionView.title
