Zhang-E
Memorandum
Firm flavor and sweetness spread gently.
I guess the flavor was just starting to take over.
Best of the day
Domestic sake brewing rice (Aiyama)
Polishing ratio 60
Alcohol content 16.0
☆☆☆☆☆'
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
Zhang-E
Memorandum
Yellow label Hatsukame
Gentle on the palate
Pleasant light sweetness
2038 Honorific Fuji produced in Shizuoka Prefecture
Polishing ratio 55
Alcohol content 15.0
☆☆☆☆
Japanese>English
Zhang-E
Memorandum
Subdued aroma with a strong flavor.
And yet it is refreshing.
Good sharpness
Wakamizu produced in Tokoname City, Aichi Prefecture
Polishing ratio 65
Alcohol percentage 16.0
Sake meter degree +2.0
Acidity 2.1
☆☆☆☆
Japanese>English
Zhang-E
Memorandum
First time tasting Hochozuru
Rare sake rice called "kuranto" is also rare.
A clear and mild flavor.
The aftertaste is short and clean.
Guranto rice produced in Yamaguchi Prefecture
Polishing ratio 60
Alcohol content 15.5
☆☆☆☆
Japanese>English
Zhang-E
Memorandum
Soft sweetness and flavor like fruit.
Slight bubbles are also good.
A taste typical of chrysanthemum
Yamagata Prefecture produced Yamashu No. 4
Polishing ratio 50%.
Alcohol content 15.0
Sake degree -6.0
Acidity 1.5
☆☆☆☆
Japanese>English
Zhang-E
Memorandum
Fruity aroma and firm sweetness
Delicious with moderate sharpness
Alcohol content 16.0
☆☆☆☆
Japanese>English
しんしんSY
I was drinking last the other day, and I was drinking last again this day: ✳️
extensive knowledge
Rice used: Yamadanishiki
Polishing ratio: 50
Sake degree: +1
Acidity: 2.1
Alcohol content: 16
Japanese>English
しんしんSY
This is amazing!
Pineapple 🍍
Just like the sticker says
extensive knowledge
Rice：Watabune No.2 from Hyogo Prefecture
Polishing ratio: 50
■Alcohol content: 15
◼️ Yeast: Tokyo University of Agriculture Flower Yeast "Pink Rose
Japanese>English
しんしんSY
First "Echitanrei" (Echitanrei)
A crossbreed of "Yamadanishiki" and "Gohyakumangoku" rice developed by Niigata Prefecture
extensive knowledge
Rice used: 80% Koshitanrei rice produced in Niigata Prefecture
Rice polishing ratio: 50
Alcohol content: 15% (undiluted)
Japanese>English
しんしんSY
This is the third time, Hiya Oshi
extensive knowledge
Alcohol content: 15
Sake degree: undisclosed
Acidity: undisclosed
Rice used: undisclosed
Rice polishing ratio: 50
Condition: Nama-fume
Japanese>English
しんしんSY
Rice: Domaine Sakura Yamadanishiki ■Polishing ratio: 90
Alcohol content: 13%.
Zero = Nama-shu
I-Shiki" = Hi-ire
Formula 2 = Orikarami
Sanshiki = sparkling sake
Japanese>English
しんしんSY
Autumn Sake, Hiyaoroshi one after another
extensive knowledge
Rice: 100% domestic rice
Polishing ratio: 60
Sake degree: +10
Acidity: 1.6
Alcohol degree: 15
Yeast used: Association No. 7
Japanese>English
しんしんSY
extensive knowledge
100% Hitogochi rice produced in Ueda City, Nagano Prefecture
Rice polishing ratio 55
Alcohol content 16%.
Sake degree -6
Acidity 1.7
Japanese>English
しんしんSY
extensive knowledge
Ingredient rice: Dewanosato
Polishing ratio 60
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.5
Alcohol 16.6
Amino acidity 1.0
Japanese>English
しんしんSY
Comments to follow.
The three black grains are Omachi
knowledge of how to use it
Polishing ratio] 50%.
Rice】Omachi 100%.
Ingredients】Rice(Domestic), Rice Koji(Domestic)
Water】Benten spring water
Alcohol content】13%.
Japanese>English
しんしんSY
Comments to follow
Hiyaoroshi drinking comparison
Three white grains are Yamadanishiki
extensive knowledge
Alcohol content 14.5
Grape variety used: Yamadanishiki
Rice polishing ratio 60
Special note: Hiyakioroshi, Autumn harvest
Japanese>English
しんしんSY
This was the aulas of the day.
The yeast was the same, so the taste was relatively similar.
Mr. O, a close waiter, was in high spirits as he had returned to his hometown for his summer vacation!
We told her that we would come again if she introduced some good sake on SNS!
extensive knowledge
Sake rice used: Yamadanishiki
Rice polishing ratio 60
Acidity 1.7
Sake degree -3
Yeast K901
Alcohol content 15%.
Japanese>English
しんしんSY
Sakeya Hachibei's debut was at the Sapporo Q.
After that, I didn't encounter many of them, but I found this one in the cold storage 💡.
It was a fruity sake that was easy to drink unlike the Yamahai sake I had drunk in the past 🍶.
There were many sakes I was interested in that day, and I enjoyed them a little at a time!
extensive knowledge
Rice used: Domestic rice
Rice polishing ratio: 55
Alcohol content: 15
Yeast used: K901
Sake meter: -2.0
Acidity: 2.2
Amino acidity: 0.8
Japanese>English
しんしんSY
I was attracted by the light blue label.
I have had Sou Yuu several times with Hashu Homare, but this is my first time with Sake Mirai!
The Kamitaka was a bit dark, so this Soueup was fruity and juicy!
I prefer this one.
Skinspoken
Sake rice: 100% Sake Mirai (Yamagata Prefecture)
Rice polishing ratio : 50
Sake Degree ： +2
Acidity : 1.5
Alcohol content : 16
Yeast ： Yamagata yeast
Japanese>English
しんしんSY
On this day, there were three kinds of four-pack bottles in the cold storage section on the left side of the room.
One of them was selected as the last bottle!
It was my first time to drink Kamitaka!
I am not sure of the taste, but I think it was a very strong sake.
Something a little lighter would be good for the combination!
Fortunately, we chose Souup!
extensive knowledge
Rice polishing ratio 60
Sake degree -4
Acidity 1.5
Alc. degree 15
Japanese>English