Timeline
豊明一期一会G-yeast(ジーイースト) 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYIt was the most delicious sake I drank that day.
Saitama sake
I heard it's called "Hana-yoku Generic" because it has a pineapple taste!
That's a bit rude, isn't it?
It's not the same thing.
I thought it was delicious!
I tried many new drinks on this day!
I will also continue to follow social networking sites!
extensive knowledge
Alcohol content】16%.
Ingredients] Rice, Rice malt
Yeast】Saitama G yeast
Rice】Sake Musashi
Polishing ratio】50 Shikun純米吟醸 紺ラベル 無濾過原酒純米吟醸原酒無濾過 しんしんSYTime is almost up!
The last sake comparison!
This sake is from Kurayoshi City, Tottori Prefecture!
My father, who was born in Kurayoshi City, passed away during Golden Week!
He was 95 years old.
I have had the red label before, but I found the navy blue label at a restaurant on this day, so I had it!
Surprisingly fruity!
The ceremony to lay his ashes at the end of this month has been decided!
The engraving on the grave has been completed without any problems.
I would like to drink sake with my father in the next life, as it was difficult for me to drink with him in this life 🍶.
extensive knowledge
Sake Mother: Sanki Amazake Moto
Ingredients: rice (domestic), rice malt (domestic)
Rice used: Tamakae (produced in Tottori prefecture)
Rice polishing ratio: 55
Yeast: 601 yeast
Alcohol content: 15 しんしんSYI'm watching your social networking site.
I'm watching it closely.
I've heard that this sake is best warmed up.
But I'll have it cold.
Alcoholic plain sake
I knew it would be better warmed up!
This was my second time at the Tatsuma Brewery 👀.
knowledge of the brewery
Sake quality: Normal sake
Alcoholicity 14° to 15° above
Sake degree +4 しんしんSYFound an unfamiliar white label liquor 💡.
Challenge!
It's Nagano sake!
NEW ENGI Kinmon-nishiki 5
A new brand of Engi!
It was a very sharp sake!
New ones are coming out more and more!
You have a lot of chances to find such sakes at No.1!
extensive knowledge of Japanese sake
Rice polishing ratio 55
Sake degree +4
Acidity 1.8
Alcohol content 15
Amino acidity 1.1
Cultivation area Kutsuno, Yokokura
Water sampling area Yamanouchi Town, Shimotakai-gun, Nagano Prefecture Gassan純米吟醸 直汲み中取り無濾過生原酒純米吟醸原酒生酒中取り無濾過 しんしんSYI probably never drank this either.
It was quite a challenge this day!
The name of the brewer was taken!
This is also a summer sake, a little spicy!
knowledge of the brewery
Alcohol content: 16
Sake degree: +1.0
Acidity: 1.6
Rice used: Sakonishiki
Rice polishing ratio: 55
State: Nama-shu しんしんSYIt's a mansaku flower, this click!
The first time I drank Summer Snowman
And the first time I drank it was with Summer Snowman.
A little spicy
a little bit spicy
Specified name: Ginjyo once-fired sake
Koji Rice : Miyamanishiki produced in Akita
Kake rice : Ginsan produced in Akita
Rice Polishing Ratio: 60
Alcohol percentage: 18
Sake Degree: +5.0
Acidity: 1.8
Amino acidity: 1.0
Yeast: Association No. 9 しんしんSYFrom dry to relatively sweet
Ippozumi's Yuki no Bijin was my first!
A little sweet
delicious!
a little sweet and tasty
Rice polishing ratio 55
Alcohol content 15
Sake degree -1 しんしんSYThis is the second time for me to visit Nagurayama.
And it's the same brand!
I had this at Mishina last summer!
A cross between apple and melon!
A fruity summer sake!
(some knowledge about this wine)
Alcohol content: 14
Sake degree: -6
Acidity: 1.7
Rice used: Yumenokou
Rice polishing ratio: 55 しんしんSYSendai Ami Closes
When I went to Ami, I found Yonekaku
Recently, you can sometimes find Yonekuru at Noe, too!
This pitch black label!
The one I had at Ami was a super-hot Junmai Daiginjo!
This time it was Junmai!
It is still a dry type!
But it's hard to forget this brand, Yonetsuru!
Knowledge
Rice used: Dewanosato, etc.
Rice Polishing Ratio】 65
Alcohol content】 15%. Sugata極すがた 雄町 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYDiscovering the Polar Sightings
since last summer
Sagata-san without a miss
Dry summer sake
a great deal of knowledge
Alcohol content 17.5
Rice used: Omachi
Polishing ratio 55
Yeast used: T-ND3
Sake Degree +4
Acidity 1.8 しんしんSYAkitsuho's medium-high pickings are also more polished here, and you can enjoy the beautiful acidity.
extensive knowledge
Rice used: "Akitsuho" from Nara Prefecture
Polished 65
Specified name sake, etc. Nama-shu
16% alcohol by volume しんしんSYWe were able to compare good sake!
And it's from the middle of the harvest!
Aizan is delicious!
extensive knowledge
Rice used: "Aizan" from special A district in Hyogo Prefecture
Polishing 80
Specified name sake, etc. Nama-shu
16% alcohol by volume しんしんSYThat's all for this day.
The last drink was a three-drink comparison.
I don't think I've ever had purple air with a red label.
I'll have to try it!
It was a fruity sake with a rich aroma.
We also stopped by a pasta restaurant in Yotsuya for a pasta dish of sea urchin and squid with cod roe.
I mixed it up and made sure I had enough in my stomach!
We also had a very late training session that day.
Today, we are going to Hakodate!
Let's look for KIRIBAN at Mishina-san!
I saw on social networking sites that the young master of the restaurant is finally recovering from his illness. ❤️🩹
extensive knowledge on the subject
Alcohol content: 15
Sake degree: - 7
Acidity: 1.5
Rice used: Ginotome
Rice polishing ratio: 55
Yeast used: Nadeshiko flower yeast しんしんSYDAN is the number two most popular place in Yamanashi.
but it's hard to meet him!
This is my 6th time!
It's more crisp and tasty than I expected 😋.
It's a summer sake!
(knowledge of the brewery and its products)
Rice used: Yamadanishiki
Polishing ratio: 55
Alcohol content: 15%.
Sake degree: +1.5
Acidity: 1.7 しんしんSYComments to follow.
buying a jacket
extensive knowledge
Alcohol 15
Rice used: Shiga sake brewing rice
Polishing ratio 60 Wカモフラージュ 高島雄町50 生酛純米 無濾過生原酒純米生酛原酒生酒無濾過 しんしんSYComments to follow.
W favorite brand
This camouflage is new to me.
I can feel the freshness of the yeast
extensive knowledge
Rice：Omachi Takashima from Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 16%. しんしんSYComments to follow.
CEL24, I knew I was using it.
Because it's fruity, sweet and delicious, just the way I like it!
extensive knowledge
Rice: 100% Gohyakumangoku
Polishing: 50%.
Yeast: Super CEL-24
Alcohol: 14 degrees Celsius Hakurouでらから 純米 槽場直汲 無濾過生原酒 ｢For Survivor｣ 2024BY純米原酒生酒無濾過槽しぼり しんしんSYComments to follow.
I got this version last year in the fall.
It's still spicy 🥵.
extensive knowledge
Alcohol content --- 17-18 degrees
Sake degree --- +12
Acidity --- 2.1
Amino acidity --- 1.3
Rice polishing ratio --- 75
Ingredients --- rice (domestic), rice malt (domestic)
Yeast --- No.7 yeast
For Survivor Limited Edition
POSITIVE DRINKING ATTITUDE HAKURO しんしんSYComments to follow.
extensive knowledge
Rice used : Comet
Rice Polishing Ratio : 50
Alcohol content : 15 Bo特別純米無濾過瓶燗火入れ 五百万石特別純米生詰酒 しんしんSYComments to follow.
extensive knowledge
Alcohol 16%.
Rice: 100% Gohyakumangoku produced in Tochigi Prefecture
Polishing ratio 60
Sake degree: undisclosed
Acidity Not disclosed RecommendedContentsSectionView.title
