Timeline
しんしんSYThe last drink of the day was this!
I've never seen a light green label like this on Suitama before.
It's a Kame-no-o!
As expected, fruity and sweet!
The comparison with dry sake was a great success!
Suitama is a sake that I have not encountered very often yet!
Recently, I often encounter it at Noe-no-ye.
Expect more in the future!
I will attend a class meeting in Moka City, Tochigi Prefecture in December!
Let's go to Utsunomiya before the meeting!
I asked J&N for their recommendations!
He recommended a lot of places, so I think I'll go there after going to the top of the list!
Thank you very much for your recommendation 😊.
蘊(蘊)
Rice used: Kame-no-o
Rice polishing ratio: 55
Sake degree: +0.5
Alcohol content: 16%. しんしんSYI don't drink Hiroki very often.
Only recently have I been able to find it and drink it.
If it's dry, let's compare it with something a little more fruity.
It's still hot, but it's sharp.
That's why it's so popular!
knowledge of how to drink it
Alcohol content: 15
Sake degree: +11
Acidity: 2.0
Rice used: Ginotome (out of grade Iwate)
Rice polishing ratio: 60 しんしんSYI've come across a lot of Yuki no Bijin recently, but I'm not familiar with this label.
It was a solid type of sake 🍶.
extensive knowledge of this sake
This is a limited edition sake that draws on the experience of last year's shipment of "Technique 003".
Watafune is the seed parent of Yamadanishiki, and like Yamadaho Junmai Ginjo, it is brewed with yeast cultured in the brewery.
Rice: Watafune
Rice polishing ratio: 55
Yeast used: Cultivated in the brewery
Sake meter degree: +6
Acidity: 1.7
Alcohol level: 15 Tenbi特別純米 生原酒 (黒天)特別純米原酒生酒 しんしんSYTenmi, find
Kuroten.
Since last December.
I've had white and spicy tempura recently, but I'm looking forward to more.
I knew it would be great in the mouth!
I think it was the best I had that day!
I hope I can find Kuro-ten again!
knowledge from the past
Rice used : Yamadanishiki, Saito no Shizuku
Rice polishing ratio : 60
Yeast : No.701
Alcohol content : 15% (undiluted) しんしんSYWind Blows Here, No Ie, you can often find me at Mr.
But this gold letter was drunk at a tempura restaurant near Koriyama station a long time ago!
It's delicious because it's a freshly brewed sake.
I used to be a little bit afraid of Yamahai, but this time I don't feel it.
It became a comparison of Gohyakumangoku!
my knowledge of sake
Gold Label" is a medium-quality version of the "Green" label that the wind blows.
Junmai Ginjo-shu, raw sake made with Yamahai brewing method, slowly matured at low temperature for 10 months
Ingredient rice: Organically grown Gohyakumangoku from Aizu (JAS certified)
Grower: Natural Farming "Kaze" Association (Aizu Misato Town, Aizu Wakamatsu City)
Rice polishing ratio: 50
Alcohol content: 16%.
Sake meter: +2
Acidity: 1.5
Yeast: M310 しんしんSYI used to drink this Junmai Ginjo Shiboritate once every two years!
Obihiro Tenkatsu, Yamagata Shoei
And this time, Mr. Ie!
On this day, I met another Kido!
Delicious sake at a good price!
It was fresh!
extensive knowledge
Rice used: Gohyakumangoku
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/namaishu
Strength: 15 HakurouFor Survivor LIMITED EDITION HAKURAW 純米吟醸 槽場直汲生原酒純米吟醸原酒生酒無濾過槽しぼり しんしんSYGreen bottle with black label
I don't know what kind of sake it is because it is written in horizontal characters.
The endorsement says "Shiraoi".
Nama sake, fresh!
A comparison of two very fresh sakes!
knowledge of the sake
Polishing ratio 55
Rice used: Yume-Ginko from Chita Peninsula
Alcohol 16% to less than 17
Acidity 1.4
Sake meter degree +3
Amino acidity 1.0 しんしんSYWe found many alcoholic beverages of interest on the second floor.
Going up and down the stairs to the second floor each time
I have to be careful!
Sawaya Matsumoto
Stirred and uncorked, it flew away!
It was fresh and vigorous!
It was a delicious sake!
extensive knowledge
Rice polishing ratio Not disclosed
Alcohol content 15 degrees
Rice: Gohyakumangoku produced in Nanto City, Toyama しんしんSYI enjoyed my weekend in Hakodate.
But I didn't find any Hokkaido sake
I found a local treasure at Noie-san on this day!
Let's try it!
Black label
I've had it exactly one year ago.
It is a sake brewed using a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast.
It is a bit spicy.
Goho, Kamikawa Taisetsu and Sanzen Sakura are my favorites among Hokkaido sake.
Knowledge
100% "Kaze" rice produced in Nanae-machi
Polishing ratio 65
ALC. 16 Fudo吊るししぼり 無濾過 大吟醸生原酒大吟醸原酒生酒無濾過槽しぼり しんしんSYFudo is a brand we often encounter these days
Fukurokuju, Noe, often seen at
Fudo with gold letters on a beige background
This is probably my first time!
I've had junmai ginjo and junmai daiginjo hangashibori before, but they have daiginjo as well!
A delicious sake without any impurities!
It's hard to believe it's an arugula!
extensive knowledge
100% Akita Prefecture sake-komachi rice
Rice polishing ratio 40
Alcohol 17%. しんしんSYWe received this Omachi in October.
Oze no Yukidoke
Compared to Kido, it is relatively light and easy to drink because it is jun-dai.
I think this one has more sweetness.
I preferred this one.
Knowing the secrets
Alcohol content: 15
Sake level: undisclosed
Acidity: undisclosed
Rice：Omachi
Rice polishing ratio: 50
Condition：New しんしんSYComparison of Omachi sakes
Sake from Omachi, is the label mostly purple? I'm not sure 🟣.
This is the second time I've had Kido's Omachi since Momorin.
My comment last time was not written in detail because I drank too much.
This sake started out sweet and sour with a solid rice feel!
I'll check the label color of Oumachi sake later 🩷.
the extensive knowledge of Oumachi
Rice used: Omachi
Polishing: Koji rice: 50%/Kake rice: 60
Specified name sake, etc. Tokubetsu Junmai/Hiirei-shu
Strength 15 YukoAs the label suggests, it is a sweet sake. しんしんSYLast selection of the day.
I saw it last time, skip ⏭️
This time we came across it again and we're drinking it.
I had it last year at this time of the year!
I love Yamagata sake!
This one is juicy too!
knowledge of this wine
Ingredient rice: Dewanosato
Polishing ratio 60
Yeast: Association No. 701
Sake degree -6 to -10
Acidity 2.4-2.6
Alcohol 16.0%. Ryoko－りょうこ－ 純米吟醸 秋あがり純米吟醸ひやおろし しんしんSYThis is the first time I've seen Hishiko with this label.
It was very refreshing.
We were almost done for the day.
We finished up the day with a comparison of the takachiyo we had poured more than we should have.
knowledge of the brewing process
Alcohol 16 degrees
Sake degree ±0
Acidity 1.5
Ingredient rice Domestic rice (undisclosed)
Polishing ratio 60 Sarasara 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SYWhenever I find one of these, I have to choose one!
Aya" is named after "Sai-no-kuni", the nickname of Saitama Prefecture,
It means "the arrival of Sake from Sai-no-kuni that will change the world".
In a word, delicious!
Knowledge
Rice used・・・Koji rice: Yamadanishiki/Kake rice: Omachi
Polishing ratio・・・50
Alcohol content・・・・16 しんしんSYWe have received this award for four consecutive years!
Nama Sake Omachi
Last year, a sake friend of mine called it an erotic sake!
I could taste it again this year!
extensive knowledge
Rice: 100% Bizen Omachi
Rice polishing ratio: 55
Yeast used: M310
Sake degree: -5.5
Acidity: 1.7
Alcohol content: 16 しんしんSYI drank my first 100-year-old this past February.
I hope that I can enjoy sake until I am a hundred years old in a good way.
This time I drank Hyakusai with a bright red label.
It has a high alcohol content and is quite heavy!
I think it's good to drink with Takachiyo 🆗.
knowledge
Rice : Tamakae
Rice polishing ratio : 60
Sake Degree : +4
Acidity : 2.0
Alcohol content : 18 しんしんSYThere was still some green Takachiyot left.
It seems that the blue unpasteurized sake is green when it is made into unpasteurized sake.
Both of them are orizumi in appearance.
The green one is a little darker in color.
I can't really describe the difference in taste with my tongue.
But it's my favorite genre.
I poured more blue and more green, and the second half was a comparison of the two!
Knowledge
Ingredients: rice, rice malt
Alcohol content 16%. しんしんSYUnfamiliar labels
Let's go
Sweet and sour
extensive knowledge
Alcohol 11
Sake degree -40
Ingredients Rice (domestic), Rice malt (domestic)
Rice polishing ratio 65
Acidity 3.8 RecommendedContentsSectionView.title
