Timeline
しんしんSYThere are a lot of dry sake on this day!
I don't usually drink much, but I'll give it a try on this day!
This is only the third time for me to drink Koshino Kagetora itself!
I tried it because it was unusual, but it was still very spicy!
It's time to change to something fruity!
Knowledge of the bottle
Rice: Gohyakumangoku/Yukinosei
Rice polishing ratio: 65
Sake degree: +12
Acidity: 1.4
Amino acidity: 1.1
Alcohol content: 15-16 しんしんSY4900
5 more to go before this date.
I was a little worried about which one to choose, but it was the one with the black label that I had never seen before.
The one you just saw is also a bit of a treat.
This Itsuki is also Hitogokochi.
This sake rice has a nice name!
I enjoyed it very much.
extensive knowledge
Hitogokochi 55% polished rice
Sake degree -2
Acidity 1.9
Yeast No. 701
Alcohol 17%. Sugata純米吟醸 ひとごこち 無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYThe last time I received this award in March, it was also highly praised.
It was still number one on this day!
I could also taste the pineapple feeling 🍍.
a great deal of knowledge about pineapple and pineapple
Alcohol 17.5
Rice / Polishing ratio Hitogokochi / 55
Sake degree: ±0
Acidity: 1,6 しんしんSYWhen I see Takachiyo, I react.
On this day, as before, Takachiyo is written in kanji
Dry sake!
It's very sharp, and that's good.
Now it's time to match it with my favorite!
extensive knowledge
Type: Junmai (Sake meter value: +19, Acidity: 1.5)
Polishing ratio: 65% flat polished rice (Miyamanishiki)
■Alcohol: 16 しんしんSYAnother sake I'm interested in on the second floor
Yuki no Bijin No.6 Yeast
We received this for the third year in a row!
The label of the sake is light gray!
Fire-aged sake is red like this one!
The acidity of the No.6 yeast and the dryness of this sake
You can enjoy the acidity more than Wakakoma
knowledge of the brewery's history and culture
Rice used: Yamadanishiki
Polishing ratio: 55
Yeast used: No.6 yeast
Sake meter degree: +14
Acidity 1.6
Alcohol level: 16 しんしんSYA friendly waitress said to me, "It's been a long time, hasn't it?
I replied, "It's been a long time since I've had anything to do around Golden Week.
I said, "I'm going to eat well today.
First, let's start from the second floor.
We started with Tochigi sake, which we had last year at the same time: ▶️
It's crisp and dry...
Our friendly waitress, a new bottle just arrived today!
Most of them are on the second floor.
There is one I'm curious about, but there is a rule that you have to open a bottle before you can open the next one!
extensive knowledge
Polishing ratio: 90%（Omachi)
■Alcohol: 16% (16 degrees Celsius)
🔳Yeast used: T-ND,T-S しんしんSYAuras of the day
Toyama sake is not easy to get.
Or rather, I don't encounter it very often.
Even this Manjusen was already a year ago!
I chose this label because it looked like a breather.
It has a strong ogara flavor.
I enjoyed it very much!
Sketches of Skandhawa's philosophy
Rice : Japanese rice suitable for sake brewing
Rice polishing ratio : 58
Sake Degree : undisclosed
Acidity : undisclosed
Alcohol : 17%. Fudo純米吟醸 無濾過生原酒 出羽燦々おりがらみ純米吟醸原酒生酒無濾過おりがらみ しんしんSYThe last one is a drinking comparison of "ogara-mi" and "ogara-no-kara".
Fruity and easy to drink
This pink label looks good in spring 🩷.
a lot of information about the brewery
Rice used: Dewa Tsanzan from Yamagata Prefecture
Rice polishing ratio 55
Alcohol: 16%. しんしんSYCochineal Label Drinking Comparison
It's been a long time since I checked Murayu
It had been a year!
I've had a lot of Murayusuke, but this is the standard.
I applaud the moderate acidity.
The Skills and Knowledge
Alcohol content 16 しんしんSYDark red label drinking comparison
Kido and Murayu
It's been a while since I've had either of them.
A classic, no misses!
We decided to go on a Golden Week trip from Nara to Wakayama!
Speaking of Wakayama, you can't miss this sake 😼.
Knowing what I know
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15%.
Yeast: Association No. 9 yeast しんしんSYWinter moons that have been hard to find lately
Discovering the vermilion moon 💡.
It's been three years already.
Spring is this one.
Not as peachy🍑 feeling as I expected.
But I like this brand: ❤️
(from a book written in the late 19th century)
Rice used: Akebono (Okayama Prefecture)
Polishing ratio Koji rice: 50%, Kake rice: 58
Alcohol content 14.5
Sake degree -3
Acidity 1.5
Yeast: Okayama Hakuto yeast
Nama-shu/Hiireki Hi-ireki KuramotoKURAMOTO64(BIT LINE) 露葉風 Bodaimoto light 生酒純米生酒 しんしんSYFinished drinking Takachiyo series and next is️.
Kuramoto's other one we drank last time.
Red label
KURAMOTO64(BIT LINE) Rouhaifu Bodaimoto light Nama sake
The sweet and sour taste is good🙆
Bodaimoto light Nama sake
Rice: Produced in Nara City, Nara Prefecture
dewy leaf winds)
Polishing ratio 64
Yeast used: Kyokai No. 7 series
Alcohol percentage 14
Sake Degree +1 しんしんSYWhy was there such a high millage on this day?
It's a mystery.
But it's not often you get a chance like this!
This is another fruity and delicious sake.
We enjoyed the first half of the Takachiyo series!
a great deal of knowledge
Type Undisclosed
Alcohol 16%.
Sake degree Not disclosed
Rice used: Undisclosed
Rice Polishing Ratio Not disclosed しんしんSYNext, a comparison of two hiragana takachiyos
Blue Sky
I think this one is also Ramune flavor.
I like this kind of taste ❤️
a lot of knowledge
Rice used: undisclosed
Polishing: Undisclosed
Specified name sake, etc. Junmai standard/namaishu
Degree of alcohol content 16 Takachiyoシンタカチヨ TYPE-Y2 【終】 end of hte begining 無濾過生原酒原酒生酒無濾過 しんしんSYCinta kachillo 2nd category 👀.
This is another first for me.
It was a calmer, more fruity drink than the L
knowledge of how to make a good drink
Sake rice used: 100% Uonuma-grown Ipponshime
Polishing ratio 65
Yeast Undisclosed
Alcohol content 12 しんしんSYLet's match Takachiyo with something else!
Kikuyu is a different brand of Amefall, isn't it?
It was a very sharp sake 🍶.
extensive knowledge
Alcohol 16%.
Rice / Polishing ratio 100%/65% Izuwasanzu, Yamagata Prefecture しんしんSYShinta Kachichiyo, followed by Kanji no Takachiyo
Last time we had two kinds of cinta kachiyo, and this day we found another two kinds of cinta kachiyo 💡.
This is good 😋.
My favorite!
It was described as a fruit soda 🥤.
Refreshing, springtime ☘️
a great way to learn more about this drink
Rice used: "Ipponshime" from Uonuma, Niigata Prefecture
Polishing 65
Specified name sake, etc. Nama-shu
Degree of alcohol content 12 しんしんSYThis day was Takachiyo Day!
I haven't seen this spiciness in 3 years!
I knew it would be spicy!
extensive knowledge
Specific name Junmai
Polishing ratio: 65% flattened and polished
Rice: 100% Miyamanishiki
Yeast
Alcohol 16-17%.
Sake degree +19 しんしんSYOzeyuki, one of my favorite brands!
I often encounter this brand at Nouei, a Japanese sake brewery.
But I have encountered this pink nigori twice at Yamagata Shouei and once at Sapporo Torin.
I have encountered it relatively every year!
The color is pink, or maybe even darker, similar to the Fudo First Love of the day!
It's a bit thicker than strawberry milk.
It's thicker than strawberry milk!
I want to drink this in spring!
I had the counterpart, Shungin, at Konakara the other day.
Now I want to compare them!
knowledge of how to drink
Rice polishing ratio: 50
Alcohol degree: 10 degrees (undiluted)
Yeast: Red yeast (no coloring, etc.) RecommendedContentsSectionView.title
