Timeline
しんしんSYSelected because of the label of a rabbit watching the moon
This is my first visit to Ichinoya!
It's already hiya-odoroshi season!
It was delicious 🍶.
Knowledge
Alcohol 15
Sake degree ±0
Rice used: 100% Nagano rice
Polishing ratio 60 しんしんSYWe had it last time.
We still had some left, so we drank it.
The neighbor is a little bit thicker than the other one, so it's a delicious sweet combination!
extensive knowledge
Ingredients: Rikuwada
Rice polishing ratio: 55
Sake degree: -4.9
Acidity: 1.5
Amino acidity: 1.0
Alcohol percentage: 16 しんしんSYGozenshu is also found on the second floor 💡.
Retro labeled Bodhi yeast
The color is a little dark.
I'll have a small amount.
As expected, the sake was a bit harsh!
It was a good idea to have a little bit of umamame together for the sake comparison ✅.
extensive knowledge
Rice used: 100% Omachi rice grown in Okayama Prefecture
Rice polishing ratio 65
Alcohol content 15
Sake degree 2.5 (slightly dry)
Acidity / Amino acidity 1.6/0.8 しんしんSY500 yen at the house of "Nouveau".
This is my favorite place where I can always try different kinds of sake!
Comparison of Bodhi Hashiroshi sake
The label is shocking pink!
Tropical and delicious sake!
I wonder if we will ever see the other yellow label (lactobacillus multiplication Bodai Hashiwado) again!
knowledge of the brewery
Rice used: 100% Omachi from Maniwa, Okayama
Rice polishing ratio: 65
Alcohol content: 17%. しんしんSYComparison of Bodhi Hashiroshi
Originally there were three kinds of sake, but this day there were only two.
I have not had a chance to drink Bodhi Hashiro so I was expecting a lot!
It was a clear and delicious sake 🍶.
Knowledge
Rice used: 100% Omachi from Maniwa, Okayama Prefecture
Rice polishing ratio: 65
Alcohol content: 17 黒とんぼ生酛仕込み2年熟成 純米酒～山田錦～純米生酛古酒 しんしんSYThis is an aged wine.
Not much color on the palate.
Light and fruity
A black dragonfly different from Izumihashi
It's my first time to drink it.
I want to keep it in my memory.
extensive knowledge
Rice polishing ratio 65
Alcohol level 16%.
Rice used: 100% Yamadanishiki produced in Ebina City, Kanagawa Prefecture しんしんSYStrangely enough, I was drinking a lot of different kinds of Sawaya Matsumoto.
This time it was Omachi!
It was my favorite of all the ones I drank today!
The ratio of polished rice is not disclosed.
but I'm sure it's beautifully polished....
Delicious 😋!
Rice used: Omachi
Polishing: Undisclosed
Specified name sake, etc.
15% alcohol by volume Fudoひやおろし 純米吟醸 生詰原酒純米吟醸原酒生詰酒ひやおろし しんしんSYLast year, I also got hiyaoroshi at this time of the year at Noeya!
Fukurokuju and Noe are both top picks!
You can find this brand at either of them!
The sake next door was quite strong, so I matched it with a chaser, if you will.
It's still hot, but the calendar says it's almost autumn.
I hope it will get a little cooler!
extensive knowledge
Rice: Akita Sake Komachi from Akita Prefecture
Rice polishing ratio 55
Sake degree -1
Acidity 1.7
Amino acidity 1.3
Alcohol content 17 しんしんSYBrand name unknown
Quite dark in color when poured into a glass
Keep it small!
Challenge sake
Quite dark as I expected
Sweet and sour
It was more like an after-dinner drink than an aperitif
A good learning experience!
I had it with dim sum on this day.
extensive knowledge
Rice: Sake brewing rice from Okayama Prefecture, Omachi
Polishing ratio 60
Alcohol percentage 16 しんしんSYI have never seen this before.
Like Ryoseki, this bottle has a black label.
This is the fourth time I've seen Matsunohisu at the restaurant!
Different sub-brand every time!
This one seems to be a new product.
It tastes a little sweeter than Ryoseki!
We started off with a Junmai Ginjo comparison: ▶️
There is also a sake called "HADE na MATSUKOTO *Our ratio
Knowledge
Alcohol content: 16
Sake degree: +1.5
Acidity: 1.8
Rice used: Gohyakumangoku
Rice polishing ratio: 55
Yeast: "ND-6", a humble Tochigi Prefecture yeast しんしんSYI've been drinking Ryoseki Shuzo's sake for quite a while, but this black label Junmai Ginjo is a first for me!
It is a delicious sake with a bit of spiciness that is different from Hanayuup, Suitama, etc. 🍶.
extensive knowledge
Rice used: Akita rice
Rice polishing ratio: 55
Sake degree: +3
Acidity: 1.3
Alcohol content: 16%. しんしんSYThe last combination
Both were to my liking and I enjoyed the taste...
extensive knowledge
Rice used: "Ginga" from Iwate Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16 しんしんSYI'll close with my favorite drink
Sweet and tasty, I was relieved!
extensive knowledge
Rice polishing ratio: 50
Alcohol: 15%.
■One time fire-fermentation しんしんSYHanamup, I found a brand I like!
It's junmai (pure rice), so it's a little chili in the mouth, but I still like this sweet and tasty taste.
Knowledge
Rice: Rikuwada
Rice polishing ratio: 55
Sake degree: -5.5
Acidity: 1.4
Alcohol content: 16 Sugataヤマタノスガタ 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SYThe first Yamatanos stag beetle as a figure
4100
extensive knowledge about the
Sake mother Koji rice Gohyakumangoku 2%
Sake mother koji rice Gin Kaze 4%
Hatsuzome koji rice Yumesasara 4%
Hatsuzoe koji rice Omachi 12
Nakazoe koji rice Hitogokochi 6%
Nakazoe koji rice Kitshizuku 24
Tomezoe koji rice Yamadanishiki 8% Tomezoe koji rice Comet
Tomezome koji rice Comet Star 40
Degree of Gravity 17.3
Rice used: Comet, Kitashizuku, Omachi, Yamadanishiki, Hitogochi, Ginpu, Yumesasara, Gohyakumangoku
Rice polishing ratio 55
Sake degree -1
Acidity 1.7
Nama/Hiire Nama べっさんShinshin SY, ㊗️004100 Kiri number. I thought I just passed 4000 the other day, but already 4100? Too soon. Let's do it again in Kosugi. Let's do it again in Kosugi. しんしんSYThank you, Beksan. This is the kind of pace I'm going at when I'm trying a little bit of various sakes and looking for the one I like best. Musashikosugi was awesome. Fudo吊るししぼり 無濾過 純米吟醸生原酒純米吟醸原酒生酒無濾過 しんしんSYThe neighbor's sake was quite strong, so we substituted it for a chaser.
A steadfast classic sake!
Delicious 😋!
extensive knowledge
100% Akita-produced Sake-Komachi rice
Polishing ratio 55
Alcohol 17%. しんしんSYThis is also a first for me
The moment I poured it into the glass: ‼️
It was just as I thought it would be.
It's pretty tough 😰.
I alternated with the sake next to it 🍶🍶🍶.
It seemed to be better warmed up.
extensive knowledge
Rice used: Hanabukiyuki
Polishing ratio 60
Alcohol content 15 しんしんSYThis was my second time 2️⃣
It's a pretty powerful drink 🍶.
a great source of information
The name "Megumi" comes from one of the Japanese morals, "goon gokei". The idea is to be thankful for five blessings and favors. The five are (1) the sun, (2) nature, (3) ancestors, (4) teachers, and (5) friends.
Rice polishing ratio 65
Acidity 1.9
Sake degree +8
Alcohol percentage 18
Rice used: 100% Yamadanishiki produced in Ebina City, Kanagawa Prefecture しんしんSYYour first brand
Red label for comparison
A little spicy 🤏.
extensive knowledge
Rice: Yamae-Nishiki (produced in Iiyama, Nagano)
Polishing ratio 49
Yeast: Kyokai No. 7
Sake degree +3.0
Acidity 1.4
Alc. degree 13 しんしんSYThe moment you pour it into a glass, it's generative.
Let it be a little
The acidity of the sake yeast is quite strong
This was not my favorite either!
There were only a few bottles left, so we put all of them in the bottle, but it was a good thing there were not too many!
extensive knowledge
Raw material rice: Nipponharu from Hyogo Prefecture
(Flat polished rice)
Polishing ratio 70%.
Yeast used: High malic acid producing yeast No.28
Alcohol percentage 16
Sake Degree ➖4.8 RecommendedContentsSectionView.title
