Timeline
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SYFound two unfamiliar drunken whales 💡.
Let's drink both 🍶🍶.
First, a pink whale tail 🐳🐳.
It's an ogorami.
Not so sweet and crisp!
I've had many kinds of drunken whales, but they are still evolving.
the secrets of the whales
Rice / Gin-no-Yume (Kochi Prefecture), Yamadanishiki (Hyogo Prefecture)
Polishing ratio / 50%.
Alcohol content/17
Sake meter / +4
Acidity/1.6
Amino acidity/1.1 一滴千山彗星 おりがらみ 生原酒純米吟醸原酒生酒おりがらみ しんしんSYUnfamiliar shocking red 🤯.
It's a bright red bottle, so I'll drink it.
It was a bit of an oriole.
Not so sweet.
It was a refreshing orihara!
You can find "Ittoku Senzan" at many places.
extensive knowledge
Rice: 100% Hokkaido comet
Rice polishing ratio: 60
Strength: 15
Yeast used: Association 1401 yeast しんしんSYUnfamiliar purple label.
The illustration of a deer.
It's Nara sake!
I got it the other day in Obihiro and it's another brand of Nara Sake Harushika.
I think it's a citrus type sake 🍊
(more on that in a moment)
Ingredients Aizan (Hyogo Prefecture)
Rice polishing ratio 60
Sake Degree -2
Acidity 2.2
Amino acidity
Yeast
Alcohol percentage 16 みやさかMIYASAKA 美山錦 しぼりたて 純米吟醸生原酒純米吟醸原酒生酒中取り無濾過 しんしんSYMiyasaka
When I find it, I still want to drink it.
This is the 6th time I've had it since I first encountered it in Karuizawa!
It was a delicious sake with a great aroma 🍶.
knowledge of this sake
Alcohol content: 15
Sake degree: -1.5
Acidity: -
Rice used: Miyamanishiki
Rice polishing ratio: 55
Condition: Nama-shu しんしんSYThere were two kinds of Ni-Utsuri, but I'll stick with Bizen Oumachi for this day.
This was the first Ni-Utsuri I ever drank!
I had it three times in a row at Sendai Ami.
You can enjoy the acidity of this sake 🍶.
extensive knowledge
Rice used: Omachi from Okayama Prefecture
Polishing 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16 しんしんSYSuitama drinking comparison
This is the second time to drink this special junmai.
Since I drank the Jungin first, the sweet and sour taste was lighter than the Jungin.
It was a delicious sake with no hint of miscellaneous flavors 🍶.
extensive knowledge
Rice： Akita rice
Rice Polishing Ratio： Koji Rice 55%, Kake Rice 59
Alcohol Content： 16%.
Sake Degree: -4.4
Acidity: 1.5
Yeast : ---- しんしんSYSuitama Comparison
This purple label Jungin has been available since a long time ago at Sapporo Tomorin.
The sweet and sour taste is 🙆It's good!
Knowledge
Rice： Akita rice
Rice polishing ratio: 50
Alcohol content: 16%.
Sake Degree: -4.8
Acidity: 1.5
Yeast: ---- (yeast) しんしんSYLast of the day
Freshly opened.
That was a little light.
That's all for this day.
extensive knowledge
Rice used: 80% Hachitan-Nishiki from Hiroshima Prefecture
Rice polishing ratio: 50
Alcohol content: 13% (undiluted) Shisora結の香 ダイヤモンドラベル 純米大吟醸無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYJunmai Daiginjo drinking comparison
Both are my favorite brand
Fresh and delicious 😋.
extensive knowledge
Alcohol content: 15
Sake degree: -3.6
Acidity: 1.5
Rice used: Yunokou
Rice polishing ratio: 45 Yamasan純米大吟醸 山恵錦 四割五分 うすにごり生酒純米大吟醸生酒おりがらみ しんしんSYJun-gin followed by jun-dai
Both are lightly nigori
I like clean sake, but I especially like light nigori
The sake is well polished so there is no bitterness!
Let's continue with Jun-Dai after this!
the secrets of sake brewing
Rice used: 100% Yamae-Nishiki, grown in Yaehara, Tomi-city, Nagano, Japan
Rice polishing ratio: 45
Master brewer: Yuki Kurihara
Alcohol content: 15 Yamasan純米吟醸 ひとごこち 五割五分 うすにごり生酒純米吟醸生酒おりがらみ しんしんSYOn this day, there was a different brand as well, so let's compare this one too!
Yamazan
After Jungin, let's try Jun Dai!
First, Jungin!
A light sake with a strong rice flavor.
extensive knowledge
Rice used: Hitogochi 100% grown in Yaehara, Tomi-city, Nagano, Japan
Rice polishing ratio: 55
Master Brewer: Yuki Kurihara
Alcohol content: 15 Nito純米吟醸 出羽燦々 五十五 生酒純米吟醸生酒 しんしんSYfor the first time in two years
Comments to follow 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SYOn this day, the house, Mr.
There were many new ones that had not yet been opened!
This is the next one from the open ones!
Among Tochigi sake, you can find many brands at Fukurokuju and Noe-no-Ie!
The green label was the first of the day!
I drank a total of 14 kinds of sake that day, and this was the number one!
I loved it!
The impression of the wine that goes wild in the mouth cavity!
Another delicious memory was left behind!
extensive knowledge
Alcohol 17.5
Rice / Polishing ratio Hitogokochi / 55
Sake degree: -3 / Acidity: 1.7 しんしんSYIzumibashi is one of the brands I've been interested in lately.
I wonder if there is such a one?
Shizuku Label Junmai Ginjyo (Nama-ginjyo)
Wow, it's a sake that enjoys acidity 🍶.
I haven't come across any insect-related Izumihashi recently.
I also found a new Izumihashi 💡.
my extensive knowledge of Izumihashi sake
Rice polishing ratio 55
Alcohol 17%.
Rice used: 100% Yamadanishiki produced in Ebina City, Kanagawa Prefecture しんしんSYThere was also Hashu Honor!
This is a sake that is often sold at Ninoie after I had a chance to drink it at Shoei Yamagata.
Now from Junmai to Junmai Ginjo!
I like to drink them in this order after all 🫶!
A sigh of relief with fruity sake 🍶!
knowledge from the past
Sake rice : 100% Hashu Homare (Yamagata Prefecture)
Rice polishing ratio : 50
Sake degree : +3
Acidity : 1.5
Alcohol content : 16 しんしんSYLet's compare the same brand next time!
When I told Mr. O, the pianist, that we were going to compare the same brand, he said, "This junmai sake is delicious!
You can certainly taste the umami!
I've had Souup several times, but this junmai sake Dewa no sato was a first for me!
I've often encountered the other Hazyuu Honor.
(from the extensive knowledge of the brewery's brewery)
Rice: 100% Dewanosato (Yamagata Prefecture)
Rice polishing ratio : 60
Sake Degree ： +2
Acidity ： 1.5
Alcohol content : 16 しんしんSYComparison of Hanamup
Sake Mirai first
Rikuwada after
I thought it would be a heavier sake since I changed from junmai ginjo to junmai, but I thought Rikuwada would be this light!
I thought it would be light like water.
Well, it must be delicious!
I finished my medical checkup on that day, and my weight loss is over.
Maybe that's what's affecting me.
extensive knowledge
Raw material rice: Rikuwaden, produced in Yamagata Prefecture
Rice polishing ratio 55
Sake degree -4.9
Acidity 1.5
Amino acidity 1.0 しんしんSYHanamup is one of my favorite brands!
There were two kinds on this day, so let's compare them!
Sake Mirai with a black label!
It had been a long time since I drank it at Eiraku in 2023!
Good aroma!
Good taste!
Beautiful sake 🍶!
extensive knowledge
Sake degree: -8.8
Acidity: 1.5
Amino acidity: 0.9
Rice polishing ratio: 50
Alcohol percentage: 16 しんしんSYLet's start combination, another one for Tenmei.
Kuroten 🐦⬛
I guess it's lighter than Kaze no Mori.
Sweetness is fully felt...
Haven't come across any Momoten lately.
Well, I'm sure I'll come across it somewhere!
(from a book written in Japanese)
Rice：Koji rice：domestic rice (Yamadanishiki) / Kake rice：domestic rice (Saito no Shizuku, Hachitanishiki, Yamadanishiki, etc.)
Rice Polishing Ratio : 60
Alcohol percentage: 15% (undiluted)
Yeast: No. 701 RecommendedContentsSectionView.title
