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
Japanese>English
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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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
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%.
Japanese>English
じゅんさん
It has a mild aroma and a light mouthfeel.
It has a crisp and spicy taste, which my companion, who likes dry wine, liked.
Rice：Miyamanishiki
Rice Polishing Ratio：59
Sake meter rating: +12
□Alcohol content：17
Japanese>English
じゅんさん
Sparkling sake with a cautionary note about opening the bottle.
The design is also cute with umbrellas, depicting rain patterns in Tango, Shirokikyu.
It was 500ml, so I bought a bottle. Buy a bottle.
It is a cloudy sparkling wine with a sweet and sour taste.
Very smooth and easy to drink!
Rice: Milky Queen from Tango
Rice polishing ratio: 60
Alcohol content: 15.2
Sake meter degree: -15.0
Acidity: 3.8
Japanese>English
じゅんさん
Currently sold exclusively at only five stores nationwide
Wagyu Sunglow Raw
(Wagamichi Sunglow)
This is a clear, clear Sunglow compared to the light nigori Sunglow. It is juicy and acidic, but also sweet and easy to drink due to its low alcohol content.
Ingredients: 100% Yamagata rice
Polishing ratio 50%.
Alcohol content 13
Japanese>English
じゅんさん
Currently available exclusively at only five stores nationwide
Iuji Sangrow
A light nigori draft directly pumped version of Sangrow.
Perhaps because white malted rice is used, it has a refreshing, citrusy taste with an excellent balance between sweet and sour and crispness.
It is a rare value. Thank you, manager, for letting me drink it.
Ingredients 100% Yamagata rice
Polishing ratio 50%.
Alcohol content 13
Japanese>English
じゅんさん
A long time ICE BREAKER!
Not sweet or spicy, just the right amount of tartness and freshness to tighten up your palate!
Come on .... Summer is here!
Recommended for those who want to drink in gulps!
Rice: Nipponbare produced in Shiga Prefecture
Rice polishing ratio: 60
Alcohol content: 17 18%.
Sake meter: Not disclosed
Acidity: Not disclosed
Japanese>English
じゅんさん
It comes after drinking a variety of alcoholic beverages ... . A pithy feeling.
Oh, why the heck not. I'm too drunk to describe the detailed taste!
Thank you very much for the food!
Ingredients : Shunyo
Rice polishing ratio : 70
Alcohol content : 14
Produced in: Yamaguchi Shuzo Brewery, Fukuoka Prefecture, Japan
Japanese>English
じゅんさん
Hakurei's Kouden. Slightly sweet and aromatic, it is a sake that looks great in a glass of wine. The Junmai Daiginjo SPECIAL EDITION is a receptive sake that can be snuggled up to you even when you have eaten and drank a variety of foods and want to have a drink, even though it is full at the end. It is delicious.
Raw material rice Yamadanishiki produced in Tango region, Kyoto
Polishing ratio 60
Yeast used: Kyokai 1801
Alcohol percentage 16
Sake Degree ±0
Acidity 1.6
Japanese>English