kawauso
Toji : Shinya Otaki
Sake quality : Junmai-shu
Rice type : Toyonishiki
Rice polishing ratio : 0.65
Sake degree : +3
Acidity : 1.9
Alcohol content : 15 degrees
Japanese>English
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kawauso
Kura Master 2020 Gold Prize, Junmai-shu Category
SAKE COMPETITION2019 SILVER, Junmai-Ginjo Division
SAKE COMPETITION2018 GOLD, Junmai-Ginjo Division 1st Prize
Rice: Domestic rice
Rice polishing ratio: 60%.
Alcohol content: 15 degrees
Japanese>English
kawauso
Newly born sake is bottled as it is, without the need for tailing or clarification, and without any alterations.
Ingredients : Miyamanishiki from Nagano prefecture
Rice polishing ratio : 55
Acidity : 1.7
Sake content : -1.0
Alcohol content : 16
Japanese>English
kawauso
Ingredients: 20% Senbonishiki, 80% Hachitanishiki
Polishing ratio 55
Sake degree -4
Acidity 1.5
Amino acidity 1.0
Yeast: Association No.10
Japanese>English
kawauso
Rafale" won a SILVER medal in the Junmai-shu category of the SAKE division at the 2020 IWC (International Wine Challenge).
Sweet and spicy: Dry ■Rice: Yamada Nishiki from Kurodasho, Hyogo ■Polishing ratio: 70% ■Alcohol: 14 degrees ■Sake degree: +2.0 ■Acidity: 2.6
Japanese>English
kawauso
The brewer of Hoshiizumi is Maruichi Shuzo (Kampo) in Agui-cho, Chita-gun, Aichi Prefecture.
It was awarded an honorable mention in the Junmai-shu category of the 2007 Nagoya Regional Taxation Bureau Appraisal Contest.
They use Wakamizu and Matsuri-hare for the raw rice, and the rice is polished to 60%, making it a reasonably priced, slightly luxurious junmai-shu.
It has a sweet taste with a sake degree of +1 and is soft on the palate.
Japanese>English
kawauso
Specific Name
Junmai Daiginjo
Koji rice
Yamada Nishiki
Koji rice / Polishing ratio
50% of rice
Kake rice
Yamadanishiki
Polishing ratio
50% Polishing ratio
Alcohol content
15
Japanese>English
kawauso
Rice used: "Kitanishiki" from Hyogo Prefecture
Polishing 50%.
Specified name sake, etc. Junmai Daiginjo/hi-ire sake
Frequency: 15 degrees
Japanese>English
kawauso
Place of origin: Kumamoto prefecture
Manufacturer: Hananoka Shuzo
Raw material/variety: Yamadanishiki Polishing ratio: 50
Sake degree:+1
Acidity: 1.6
This sake is brewed with the traditional technique of "Haneki-shibori", and has a soft and gentle crispness, a gorgeous aroma, and a delicious taste that you will never get tired of drinking.
Japanese>English
kawauso
It's not as sweet as it looks.
It's thick and soft in the mouth.
Peach-colored nigorizake with a mellow and seductive color.
We do not use any coloring agents.
The secret of the glossy pink color lies in the yeast.
Red sake yeast, which develops color during the fermentation process and turns the sake light pink.
red sake yeast, which turns the sake light pink. It is less fertile than normal yeast.
The yeast is less fertile than normal yeast and fermentation does not progress as quickly.
It is said to be difficult to commercialize because the temperature of the mash must be carefully controlled.
It is said to be difficult to commercialize.
Nowadays, the number of peach colored sake has increased nationwide, but
Chiebijin Nakano Shuzo is a pioneer of this.
Ingredients] Rice, rice malt (100% rice produced in Oita Prefecture)
Sake Quality] Sweet Peach Colored Nigori Junmai Genshu
Rice Polishing Ratio】70
Sake degree】 -50
Alcohol content】 12
Japanese>English
きっしー
I also drank 💛
Japanese>English
やす☆
Fresh and light, with a good balance of sweet, umami and acid. It was the most favorite among the three nigori series.
Japanese>English
やす☆
Fresh sweetness and acidity typical of Senkou.
Japanese>English
やす☆
It is fresh with a sense of gas. It has a good balance of sweet, umami and acidity, and is delicious without betraying the image of Tenbi.
Japanese>English
しーさん
酸味を感じるにごり。
ヨーグルト風味で美味しいです。
しーさん
お米の旨味を感じます。
安定の美味しさです。
しーさん
美味しい！
フルーティーで飲み口は甘め。
スイスイ飲めてしまいます。
しーさん
どっしりした味わい。
少し重た目だが、後口はよい。
しーさん
しっかりした味わい。
口当たりは甘め。
お酒って感じです。
やす☆
甘い香り。フレッシュな口当たり。ほのかな甘さと酸味を含んださらりとした飲み口。さすがの美味しさ。