Timeline
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.) Bunraku花篝（はなかがり）純米吟醸 無濾過生純米吟醸原酒生酒無濾過 しんしんSYLast drink comparison
Pink label
Spring pattern
I drank Bunraku's Honjozo at the golf course the other day, but this time it was a beautiful Jungin Unfiltered Nama Sake!
You can't go wrong with this one!
The Umami sweet series is my favorite!
Bunraku has a wide range of styles!
extensive knowledge of the brewing process
Rice used for brewing：Rice suitable for sake brewing
Rice polishing ratio: 50
Alc. degree: 17 しんしんSYThis one was also unique in cold storage.
I'll have a drink.
Alesoe.
It's so sharp.
Like a ninja.
a great deal of knowledge
Rice used: 100% Yamadanishiki from the special A district of Hyogo Prefecture
Alcohol level 16%.
Rice polishing ratio 40 Suigei純米大吟醸 花ごろも 生酒純米大吟醸生酒おりがらみ しんしんSYOn this day, I took a walk from Uchisaiwaicho to Kasumigaseki 🚶♀️
The cherry blossoms in the government office district were in full bloom.
I saw a drunken whale that reminded me of cherry blossoms!
We had met him in March at "Nino no Ie".
Drunken whales, so crisp and tight!
knowledge of the art of cooking!
Rice: Gin-no-Yume, Yamadanishiki
Polishing ratio 50%.
Alcohol content 17
Sake degree +4
Acidity 1.6
Amino acidity 1.1 Fudo純米生 初恋の季節 First Love純米生酒にごり酒 しんしんSYIt's been a long time since I was immobile
since the end of the year.
This cherry color seasonal item is new to me.
It's like strawberry milk!
It is a little bit thick and sweet and sour!
extensive knowledge about it
Rice: 100% domestic rice
Polishing ratio 70%.
Sake degree -47.0
Acidity 3.3
Amino acidity 2.7
Yeast used: Association red yeast
Condition: Nama-shu
Brewing year (BY) 2024BY
Alcohol content 10 しんしんSYI also found a hiragana takachiyo 💡.
I asked Mr. O to open it for me.
It was the first time I had had Sky since 2 years ago at Eiraku!
The color of the label suggests that it was a rum
the knowledge of the bottle
Rice used: Undisclosed
Polishing Undisclosed
Specified name sake, etc. Junmai standard/namaishu
Degree of alcohol content 16 しんしんSYAnother Shin Takachiyo
V-TYPE SOURCE INNOCENT
What a blessing to be able to drink Shin Takachiyo on the same day!
What a blessing!
Juicy, fruity
knowledge of how to make the most of it
Rice used: "Ipponshime" from Uonuma, Niigata Prefecture
Polishing: 65
Specified name sake, etc. Nama-shu
Degree of alcohol content 12 しんしんSYKoshi Apple 🍎
3rd time
Delicious as expected
Spring-like ☘️
the best of what we have to offer
Alcohol content: 15
Rice：Gohyakumangoku, Yamadanishiki
Rice polishing ratio: 58 KuramotoKURAMOTO 64 山田錦 GENERAL 無濾過生原酒純米原酒生酒無濾過 しんしんSYDiscovery of Nara Sake 💡.
This is a first for me!
As the name suggests, it is a bit spicy 🤏.
Nara sake is very deep!
knowledge
Rice: Yamadanishiki
Rice polishing ratio 64
Sake Degree -1
Acidity 2.3
Alcohol level 16
Yeast: Association No. 7 しんしんSYI also found some Jungin Suitama.
I'll drink this one too.
It has a deeper sweetness than the special junmai.
extensive knowledge of junmai
Rice used: Akita rice
Polishing ratio: 50
Yeast used: undisclosed
Sake degree: -6.5
Acidity: 1.4
Alcohol content: 16 しんしんSYWhen I find this, I still want to drink it.
Hanamupu Dewasanzan Junmai Ginjo
Delicious 😋.
extensive knowledge
Rice used: Dewasanbana
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: -8.4
Acidity: 1.5
March: Nama-shu, June: Hi-ire RecommendedContentsSectionView.title
