Timeline
しんしんSYBefore posting on Sake-no-wa, I try to find out if I've had any recently, and if so, when and what kind of sake I've had.
I remember drinking a lot of different sakasaku, but this is the first time I've had the standard Gen-no-chi!
The website says green apple, but I couldn't tell the difference between this lychee and green apple!
It's really hard to describe the taste 😓.
It was a little dry, with a bitter taste at the end.
knowledge
Rice polishing ratio 60
Alcohol content 15 しんしんSYI visited Mie this year and was able to see the crop quite often!
including quite high spec sake.
This time we compared standard class sake!
Last time we had Waetsu and Enochi Junmai Ginjo.
This time, both of them are junmai match-ups
Honochi, which I have had several times
Junmai
The expression "lychee" is on the website.
I didn't feel the taste of lychee, but it was still deliciously sweet and fruity, just like Saku!
The Junmai has a sharp bitterness at the end.
Skandhavn
Rice polishing ratio 60
Alcohol content 15 しんしんSYI can often see you in the snowdrifts of Oze in the house of "No.1".
But this purple 🟣 is new to me!
The aroma is not so strong.
But when you put it in your mouth, the sweetness spreads slowly.
This is delicious!
A good choice ✅.
Let's hurry up and drink it 🍶 because there are more rare ones to come.
It's a race against time ⏳.
knowledge of what you are doing
- Omachi Summit 2023 - Award-winning sake
Alcohol content: 15
Sake Degree: Undisclosed
Acidity: Undisclosed
Rice type: Omachi
Rice polishing ratio: 50
Condition：New しんしんSYMany brands of interest on this day
First of all, black Midori Jade.
And, it's back side!
A little dry!
But it is also fruity!
Recently, I had a lot of white Suitama at Noe-no-ye, so I came across Black Label this time!
The Sketch of Black Label
Polishing ratio: 50%.
Sake degree: 3.1
Acidity: 1.3
Amino acidity: 0.9
Alcohol percentage: 16 しんしんSYWhat is this label on Saga Sake?
Ho ho ho
moderately
Ho-ho-ho
Hoho night
Tasted better than I expected.
I was a little concerned about the sourness
Sake chanchan-yaki is back on the fall menu!
This is enough to drink sake 🍶.
Price of dishes will go up a little from October!
Sake prices remain the same!
We are happy about that!
Knowledge
Rice : Saga no Hana
Rice polishing ratio : 55
Sake Degree : -1
Acidity : 1.6
Alcohol content : 14 しんしんSYIt's still there.
I love this one!
Delicious 😋.
Jyushidai, it's like Hanamup, isn't it?
extensive knowledge
Ingredients: Yamadanishiki
Rice polishing ratio: 50
Sake degree: +1.8
Acidity: 1.3
Amino acidity: 0.6
Alcohol percentage: 16 しんしんSYRed and Green Comparison
This one seems to be a summer sake
I couldn't tell the difference in taste that much
knowledge
Rice type : Koji : Hanabukiyuki Kake : Masugura
Rice polishing ratio: Koji:55% Kake:60% ■Alcohol percentage: 16
Sake meter degree: +2.0
Acidity: 1.6 しんしんSYTwo bottles of Mutsu Hachisen found in the back right corner of the cold storage.
Let's compare!
First, the green label!
This is the third time I've had this special junmai hi-ire since drinking it two years ago at Toriya and Flame!
Mutsu Hachisen is still my favorite brand!
Hiyayogoshi is calm and delicious 😋.
Sketches of Mutsu Hachisen
Rice type : Koji : Hanabukiyuki Kake : Masugura
Polishing ratio: Koji:55% Kake:60% ■Alcoholic Beverage: 16
Sake meter degree: +1.0
Acidity: 1.5 しんしんSYA label that is a bit curious
TABAYASHI in your hand
TABAYASHI?
Denrin was the correct answer.
It's supposed to be for warming sake, but I'll drink it cold.
I found it to be a bit heavy and dry 🍶.
knowledge of the brewery
Rice / Miyamanishiki
Alcohol / 18
Rice polishing ratio/60
Sake meter / +9
Acidity／1.9
Amino acidity/1.5 しんしんSYAnother brand from the brewery that brews Sacred Sake
This is my first time to try it!
It is a calm sake 🍶.
The label is made of velour, just like the hijirizumu!
A brief description of the brewery's brewery
Rice: Hitomebore produced in Gunma Prefecture
Polishing ratio: 35% for koji rice, 60% for kake rice
Alcohol content 15 Shisora美山錦 紅葉ラベル 純米吟醸無濾過原酒純米吟醸原酒生酒無濾過 しんしんSYPurple space often seen here.
It was the Momiji label we drank at Fukurokuju in August.
Hiyayoroshi, I guess.
There was one sake of my favorite on the day, and I selected them!
I was not too adventurous!
knowledge of the brewery
Alcohol content: 15 degrees
Acidity: 1.7
Rice used: Miyamanishiki
Rice polishing ratio: 55
Condition：Heated しんしんSYUnfamiliar label, brand name
It's called "Koshiichi" in Japanese.
I think there are more than Episode 3.5.
It was a low-alcohol fruity sake!
I would like to try it again.
Knowledge
Rice ... Gohyakumangoku
Rice polishing ratio...60
Sake degree ... -5
Acidity ... 2.5
Amino acidity ... 0.7
Alcohol percentage ...12 しんしんSYThe first time I met Jikkoman at Koko, no Ie, san.
I'll drink it!
Shinmasa and Jyushiyo are also available, and it was a lucky day when I met Jikin!
Fire-brewed, I've come across it relatively often at this time of the year!
A little more subdued sweetness than Takachiyo!
One word of deliciousness 😋!
Knowledge
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Hachitan-Nishiki (produced in Mie Prefecture) 60
Alcohol 15.5
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water) しんしんSYReunited after 2 years 🫂.
Hiragana takachiyo these days, I'm curious
Sweet and fruity sake
There are a lot of sake I'm interested in on this day
a lot of knowledge
Polishing ratio and rice used are undisclosed
Junmai-Ginjo standard, unfiltered, raw sake with flat rice polishing
Rice used is undisclosed
Polishing: Undisclosed
Junmai Ginjo standard/nama-sake
Degree of alcohol content 16 しんしんSYOze no Yukidoke, which you can find at this time of the year
The sweetness is more pronounced than Haneya's.
One of my favorite brands!
I couldn't miss it!
extensive knowledge
Rice polishing ratio: 50
Alcohol content: 15 しんしんSYHaneya is hard to find.
If it's Aizan, let's have it: ❤️
It has a nice aroma and is deliciously sweet!
extensive knowledge
Rice：Aizan
Rice polishing ratio: 60
Alcohol content: 16%.
Sake Degree: Undisclosed
Acidity: Not disclosed しんしんSYThe aura of the day was Hidakami.
I was curious about this black label on SNS!
There was no sushi on this day, but it was a delicious, clear, super dry sake!
There were so many things to choose from that day!
Let's come back again!
I forgot to mention the number 4200!
extensive knowledge
Rice used: "Yamadanishiki" from Hyogo Prefecture
Polishing 60
Specified name sake, etc. Junmai/Hiirei sake
Degree of alcohol content 16 べっさんShinshin SY, ㊗️ Kiri number 4200. You are still flying as usual. I'm almost at the four-digit mark myself. I'm barely there. しんしんSYBessan, I'm doing my best to get by. Looking forward to seeing you in Hakodate and Ookayama 🍶🍶.
Looks like I'll hit 4 digits before Hakodate. しんしんSYNagano sake Taishinshu, which is surprisingly rare.
It's labeled "Autumn Jungin" so it must be hiyaoroshi.
It was a crisp sake 🍶.
extensive knowledge
Rice used: Akebono (Okayama Prefecture)
Polishing ratio Koji rice: 50% / Kake rice: 58
Alcohol content 16
Sake degree -4
Acidity 1.6
Yeast: Okayama Hakuto Yeast
Nama-shu/Hiireki Hi-ireki しんしんSYI found my favorite brand!
I remember last year I made a selection of these four-packs for my juniors!
peachy feeling before waiting for winter 🍑.
I drank up the Winter Moon Full Moon label 🌕 that I had at home a while ago and saved the empty bottle.
knowledge of how to make the best use of it
Rice used Akebono (Okayama Prefecture)
Polishing ratio Koji rice: 50% / Kake rice: 58
Alcohol content 16
Sake degree -4
Acidity 1.6
Yeast: Okayama Hakuto Yeast
Nama-shu/Hiireki Hi-ireki Shikun純米吟醸 赤ラベル 無濾過生原酒 ひやおろし純米吟醸原酒生酒ひやおろし無濾過 しんしんSYUnfamiliar label in cold storage
Where is this sake from?
Oops, it's from Kurayoshi City, Tottori Prefecture!
My father's parents live in Kurayoshi City.
I remember visiting my parents' house in Kurayoshi several times when I was little.
Moreover, the new Prime Minister was the first in Tottori Prefecture, and there was an extra issue!
It is junmai ginjo, so there is no bitterness!
I'll keep this in mind.
knowledge of this brand
Rice used: Tamaei from Tottori Prefecture
Rice polishing: 55
Sake meter rating: +9
Acidity: 2.3
Sake Mashu: Sanki Amazake Moto
Yeast used: No. 701
Alcohol: 15% abv. RecommendedContentsSectionView.title
