Timeline
Honkinゴールドコース 信州秘密の酒頒布会2024生酒にごり酒 しんしんSYNot many alcoholic beverages of interest on the first floor this time.
We'll go upstairs early.
There are some four-pack bottles.
I tried a brand I haven't had yet, Honkin.
It was a cloudy sake!
There was a lot of oriki in the bottle!
I thought it would be sweet, but it was quite dry!
There were only a few bottles left, so we had them all!
The Sketch of the Brewery
Alcohol content 15
Rice: Miyamanishiki produced in Suwa, Nagano しんしんSYThe two starting events
We have only met a couple of times at Sasasamune
This is the first time for me at the "No.1".
I can't help but feel a little bit of alcohol in this one too!
I'm a little disappointed that the two starts are not to my liking.
Skandhavn
Rice: 50% polished Fukushima Prefecture Fukunoka rice
Yeast: Utsukushima Yume Yeast & Association 18
Sake Degree: -3
Acidity: 1.5
Degree of alcohol content: 15% (undiluted) しんしんSYStart of 2 kinds of drinking comparison: ▶️
First time at Hiroki no Ie in Iwate Prefecture!
It has a little bit of alcohol.
It's dry!
It's a little bit different from my taste!
Let's try a little challenge today 🤏!
a little bit of knowledge
Rice: Iwate Prefecture rice
Rice polishing ratio 70%.
Sake degree +5
Alcohol content 14 W出羽燦々 純米 無濾過原酒 火入れ純米原酒無濾過 しんしんSYThe last drink of the day
It was bliss 🍶.
extensive knowledge
Rice used: Dewa Tsanzan
Rice polishing ratio: 50
Sake degree: -1.5
Acidity: 1.6
Yeast used: M310
Alcohol percentage: 17 しんしんSYLast combination.
I thought it would be W and Z in the alphabet, but I tried a brand I didn't know!
I regretted that I should have chosen Gobashi's Z.
It tasted quite strong!
I didn't like it a bit 🤏.
The other one was my favorite, so I compared them!
I guess that's what you can do with all-you-can-drink!
Knowledge
Alcohol content: 16-17%.
Rice / Sasanishiki
Rice polishing ratio/60
Sake degree/+11
Acidity/2.1
Amino acidity/0.8 GangiANOTHER 雄町 純米吟醸酒純米吟醸 しんしんSYGANKI Anothe Omachi
We had this last year too!
Comparing the two, this one is a little higher in alcohol content.
But it's easy to drink because it's well polished 🍶.
I think it's time to end this comparison.
Let's end with your favorite combination: ❤️
Knowledge
Ingredients: 100% Omachi
Polishing ratio] 50%.
Alcohol content】16度 GangiANOTHER 2024 純米原酒純米原酒 しんしんSYRealization of drinking comparison of Ganki
We often encounter this brand at "Noe-no-ye".
We had this Another last year too!
The label is a greenish brown
This year it is light blue🩵.
The taste was light.
What about your neighbor?
a little bit of knowledge
Alcohol content: 13% (undiluted)
Rice: 100% Yamadanishiki
Rice polishing ratio 60
Pouring: Hiyashi (ignited) しんしんSYI found an interesting label on the back of the cold storage.
Is it a sake for the summer season?
Illustration of an eel
Is it a sake to be served with unagiju (eel stew) on the day of the Ox of Doyou?
Yes, it was!
It's dry, and on this day, we had cold shabu meat instead of eel!
It goes well with this too!
Next time, let's match it with eel stew!
Skills and Knowledge
Raw material rice: Ehime contract rice Matsuyama Mitsui
Polishing ratio: 60
Alcohol content: 16%.
Sake degree: +5.0
Acidity: 1.4 しんしんSYWhen I come to "Noe-no-ye", I can sometimes find sake from Mr. Mouzuka's place!
Basically, when I find it, I drink it!
And this time, it was a junmai nama-shu, which has never been posted on Sake-no-wa!
And it's ogara-mi!
Junmai nama sake has been posted quite a bit.
The sake is dry, but I like it!
I hope I will be able to find another sake that I don't know about.
Brief Sketch
Alcohol 15.5
Rice polishing ratio 60
Sake degree +4
Acidity 1.5 しんしんSYI knew this? I've never had it before.
Yuki no Bijin Omachi Junmai Ginjo Nama
Hana Yuu is also Omachi.
This is also Omachi!
We ended up comparing two different Yumachi sakes!
Both are fruity sakes!
But Yuki no Bijin is a very robust sake 🍶.
Let's see what we can find in Akita 😕
extensive knowledge
Alcohol 15
Rice used: Omachi from Okayama Prefecture
Polishing ratio 55
Yeast used: No. 14 yeast cultured in the brewery
Nama/Hiire Nama しんしんSYMy favorite drinking comparison around here.
I'm going to Akita for Obon vacation, so let's compare Akita sake 🍶🍶.
Hanamup, which I've had many times
Omachi, once fire-brewed in a bottle
It's not a fresh sake, but it's fruity to my liking!
The other one is a brand I haven't had much of, and the label shade is probably a first for me!
My progress with Akita sake has been remarkable lately 🍶.
extensive knowledge
Alcohol : 16.0 degrees
Sake degree : -7.0
Acidity : 1.4
Amino acidity : 0.9
Rice used : Omachi
Rice polishing ratio : 50 しんしんSYThis kind of label, I tend to choose it because it's beautiful
Expect fruity taste
Delicious as expected, deliciously sweet
extensive knowledge of the wine's taste and characteristics
Ingredient rice: Omachi Nishiki
Rice Polishing 55
Yeast: AKIYA Yukiguni Yeast
Alcohol content 13.5
Sake meter degree -7
Acidity 1.8
Amino acidity 1.1 しんしんSYZanso Horai
Usually we're used to seeing labels in primary colors.
This time, I found a retro label.
I checked later, but it doesn't appear on the website.
The taste is a bit strong.
It was not my favorite!
I tried many kinds of sake and learned a lot about sake that I didn't know before.
learning about sake that I don't know
Alcohol 14%.
Rice polishing ratio 75 しんしんSYRaifuku is a fruity image🍎🥭🍏🍇🍈🍋🍍🍓🥝.
What is the dark green label this time?
Pillar shochu blended sake
It was a solid sake.
I guess it's a little bit my weak genre.
It's good to try different kinds!
Noe, they have a variety of Raifuku, so let's try another one!
extensive knowledge
Due to the Sake Tax Law, we cannot use a specific name. This Daiginjo-style sake is made with 50% polished Yamadanishiki produced in Tochigi Prefecture.
Ingredients: rice, rice malt, authentic rice shochu
Alcohol percentage: 18
Rice used: Yamadanishiki
Polishing ratio：50
State：Heated
Yeast used : Tokyo University of Agriculture isolate しんしんSYI was curious about this red label 🟥 on social media
I found it at the back of the cold storage room on the second floor!
The red spicy tempura following the white, black, and peach tempura!
It tastes a little different from the usual Tenmei.
a little bit of knowledge
Rice used for making the sake : rice suitable for sake brewing
Rice polishing ratio : 60
Alcohol : 15%(Original Sake) しんしんSYAizu Ryugasawa's more polished cargo tag sake
I used to come across it every month until April this year, but it's been a long time since I've seen it!
Aromatic and easy to drink!
We started off with a Junmai Daiginjo to compare!
It's my favorite!
After this, the all-you-can-drink challenge will begin!
extensive knowledge
Rice : Yamadanishiki
Rice polishing ratio : 40
Alcohol content : 15% (undiluted) 龍が沢會津龍が沢（あいづりゅうがさわ）純米大吟醸 滓がらみ生原酒純米大吟醸原酒生酒おりがらみ しんしんSYCold, chilled sake on a hot day 🍶.
Summer vacation mood all around me
I still want to work a little more and welcome summer vacation 🌻🍉.
On this day, we found many more brands that we are interested in 💡.
We started off with a white label comparison
The Aizu Ryugasawa Junmai Daiginjo Tailings Nama Genshu was a first for me!
I often see Aizu Ryugasawa when I come to Noe-no Ie!
Even though it is orikara, it was clear when not stirred too much!
Light ginjo aroma!
It is a beautiful and delicious fruity sake 🍶!
Sketch of the brewery
Ingredient rice: Aizu Yumenokou
Alcohol 16%.
Polishing ratio 45 しんしんSYThe other day I drank a big issue with a label of a horse.
This time, it is retro style.
extensive knowledge
Ingredients:Rice(domestic), Rice Koji(domestic)
Ingredient rice: 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Rice polishing ratio: 65
Alcohol content: 17
Sake degree: +15
Yeast: No additives
Sake mother: Bodai-moto (Soyashi-mizu-moto)
Pressed in a tank
Unfiltered unpasteurized sake
Brewing year: R5BY Gasanryu九郎左衛門 純米吟醸 無濾過 「雅山流 葉月」（はづき）」純米吟醸無濾過 しんしんSYI've had a lot of Gazanryu, but this is my first Hazuki.
It's better than I thought it would be 😋.
I am now rethinking Gazanryu!
extensive knowledge of Gazanryu
Rice used: Dewazan (grown in-house)
Purity ratio 60
Sake strength: Yamagata yeast
Fermentation: +3
Acidity 1.6
Amino acidity 1.3
ALC 14%. しんしんSYTolatan Hiyahoroshi, the first Itsukashi since
This time it's dry.
It's an ordinary sake.
extensive knowledge
This sake is made entirely from Yamada-Nishiki (non-standard rice) from Tlatan Village, which Gobashi grows under contract, and is a pure sake (regular sake under the Sake Tax Law). Even though it is made with non-standard rice, all of the rice is Yamada-Nishiki. It is brewed with Kumamoto yeast and has a crisp, dry, and light sake quality with a sake strength of +8.
Alcohol 15%. RecommendedContentsSectionView.title
