Timeline
しんしんSYunpressurized, medium-brewed
I wanted to drink it just by looking at it!
It was my first time to drink Kurikomayama!
It was a little different from my taste, but it was a delicious sake!
I'm going to Sendai in November for the first time in a long time!
I'm looking forward to drinking Miyagi sake again 😌.
extensive knowledge
Rice used: Sasanishiki
Rice polishing ratio ... 55
Sake degree ... +4
Acidity ... 1.8
Alcohol content・・・17度 しんしんSYI got another kind of sake on the same day!
I still like this one 🫶!
It is deliciously sweet!
extensive knowledge
Rice used: 80% Asahi grown in Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 15% (undiluted) Bo生酛純米 無濾過 瓶火入 秋田酒こまち純米生酛原酒無濾過 しんしんSYI attended a class reunion during Golden Week this year!
Before that, I stopped by a sake brewery, Tonoike Sake Brewery.
We found their sake!
It's a bit acidic because it's a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast
Sketch of the brewery
Rice: Akita Sake Komachi
Alcohol 16%.
Polishing ratio 65 しんしんSYSecond time we met.
I thought he was a Direwolf, but I was mistaken
It was the first time
We encountered a rare sake.
This is also a four-pack bottle.
Someone must have brought it here.
It is low-polished, but you can't taste any impurities.
I think I prefer the sake from next door: ❤️
extensive knowledge
Rice used: "Aizan" from Hyogo Prefecture
Polishing 80
Specified name sake, etc. Junmai-shu/Hiirei-shu
15% alcohol by volume しんしんSYRarely found a four-pack of sake at Mr. Noe, a four-pack
A bottle of sake with a package tag and two rabbits' wolves.
And it's Sake Mirai!
We have drunk many kinds of sake made from different rice, but this is the first time for us to drink Sake Mirai!
When I checked it out, I found it was a rare and expensive sake!
It was probably brought in by one of the regulars.
So we gratefully accepted it!
On this day, it was as much to my liking as Suitama!
It's so good!
Nilou next door has been a long time 🐺!
a lot of knowledge
Rice used: 80% Sakemirai from Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content: 13%. しんしんSYMy best friend Beksan was having a drink at Fudo
I was expecting to see him there, but he was right!
The sake I'm interested in, whose specs I haven't revealed yet!
Delicious sake with a nice mouthfeel!
I think I preferred Suitama next door!
extensive knowledge
Rice: 100% domestic rice
Alcohol content: 16% alcohol by volume
*Aged sake made by selecting 19 kinds of sake such as Daiginjo, Junmai Daiginjo, Junmai Ginjo, Junmai Sake, Honjozo Sake, and Normal Sake, then blended and fire-aged while checking the balance of sake quality
Limited sale of 1,200 bottles. べっさんShinshin SY, did you drink Fudo Black Label? I see that you also had it. As I expected, you never miss it. しんしんSYBessan, I'll be watching your sakéwa posts. I'll check it out if you're drinking something that looks good 🍶. しんしんSYI had never drank Suitama before.
I drank the Jungin with a light purple label as a present to Korori-san a long time ago for the first time.
After that, it had been a long time since I had had a special junmai unfiltered sake at Noe-no-ye.
My favorite of all the sake I drank today!
There was no doubt about it!
Fruity and a little sweet!
I introduced myself to the waiter, Mr. A, for the first time!
He seems to have recently become a sake lover, so I recommended Suitama to him!
the extensive knowledge of Japanese sake
Rice used: Yamadanishiki (produced in the Yamada district of Yuzawa City, Akita Prefecture)
Polishing ratio 50%.
Alcohol content 16%.
Sake degree +0.6
Acidity 1.5
Amino acidity 0.7
Yeast: Undisclosed
Nama-shu/Hi-ire Hiire しんしんSYDiscovery of Tochigi Sake
I've been encountering Souhyo more and more lately.
A little spicy hiyaoroshi
It's a bit sour because it's a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast
Knowledge
Rice/Hyogo Prefecture special A district Yamadanishiki
Polishing ratio/60
Sake degree/+4
Alcohol content/15 しんしんSYSnake eyes found🐍💡.
I'll take it.
Magnum bottle.
I looked it up on Sake-no-wa and found that it was drunk a year ago at this time of the year!
It was a crisp, white wine-like liquor with a light acidity 🍶.
Knowledge
Alcohol content: 14.8%.
Sake meter: + 5.0
Acidity: 1.4
Amino acidity: 0.8
Rice used: Wakamizu
Rice polishing ratio: 50
Yeast used: Wine yeast
Condition：Nama-shu しんしんSYProminent label from the cold storage on the second floor.
The green color looks great 🟢.
We finished with a fresh, crisp, delicious drink 🍶.
Thank you again for a great day 😊.
I'll greet the old shopkeeper and leave 😊.
extensive knowledge
Rice used: Misato Nishiki (from Oogata Village)
Polishing ratio: 55
Yeast used: Akita yeast No.12
Sake meter degree: +1
Acidity: 1.7
Alcohol content: 15 しんしんSYLaughing Four Seasons I've Never Seen Before
Black label with alphabet EMISHIKI
Fruity sake with acidity
extensive knowledge of the brewery's history and culture
Rice used] Watabune No.2 from Shiga Prefecture, 50% polished rice
Alcohol content】15%.
Yeast used: Sho Shiki high malic acid producing strain.
Sake meter] Not open to the public.
Acidity] Not disclosed しんしんSYWhen I see a figure, I react with a desire to drink.
The figure I found today
a glamorous figure
A pink belt🩷.
Fruity and delicious sake
I wonder what shape I will find next
extensive knowledge
Rice used: 80% Yamadanishiki, 20% Ginpu
Alcohol content 17
Rice polishing ratio 55
Acidity 1.7
Sake degree ±0 しんしんSYWow, I came across this one too.
There are so many drinks I want to drink this time!
It's really hard to decide which one to drink!
Beaumichelle.
You have to drink it 😼.
Magnum bottle
It's a tasty liquor with a good acidity!
Reminiscent of a white wine.
description of the wine
Ingredients : rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Degree of alcohol content: 9 しんしんSYFinally found a purple label Kangiku.
It was a delicious fruity sake 🍶.
I knew I'd come to Ninoie, I have a good chance of finding the most popular sake of the season!
extensive knowledge
Rice : Kenaiyama (Tokushima Prefecture)
Rice polishing ratio : 50
Alcohol content : 15 しんしんSYI got it freshly opened!
Thank you so much 😊
It was fresh!
extensive knowledge
Rice: 100% Gohyakumangoku produced in Aizu Misatomachi
Polishing ratio 50%.
Firing: single flame
Sake degree +1
Acidity 1.3 しんしんSYSaku drinking comparison
You can't miss this Waetsu!
Exclusive distributor only
You should drink the rare one after all!
Knowledge and Skills
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: ?
Rice Polishing Ratio： 60 しんしんSYSaku drinking comparison
Best 😃
knowledge of how to use
Rice: Domestic rice
Polishing ratio：60
■Alcohol content: 15 しんしんSYI've never seen those little bottles by the cold storage, labels I've never seen.
Sea?
Sake from Otaru City, Hokkaido?
Clear and crisp!
A good comparison with the sweetness of Kameizumi.
Someone left it behind?
(knowledge of the drink)
Kameizumi was awarded the Gold Prize in the Junmai-shu category of the 2023 Sapporo Regional Taxation Bureau's New Sake Competition. This junmai ginjo-shu is made from 100% "Comet" rice suitable for sake brewing produced in Iwanai-cho and brewed with Iwanai deep sea water.
Sake rice Comet
Alcohol 15
Rice polishing ratio 60 しんしんSYOne of the brands you want to drink when you find it
Kameizumi's CEL24
I stirred it slowly, and it was light and cloudy.
I knew it was right!
Delicious 😋!
Skills and Knowledge
Rice polishing ratio/50
Alcohol content/-14%.
Sake degree/-14
Acidity/1.9
Amino acidity/1.2
Yeast used/Kochi yeast (CEL-24) Senkinクラシック仙禽 無垢 生酛純米吟醸生酛原酒無濾過 しんしんSYComparison of modern and classic drinks.
Both are sweet and sour.
I think Classic is more acidic.
Nama yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast
Delicious either way 😋.
extensive knowledge
Ingredients Koji rice : Domaine Sakura Yamadanishiki (Sakura City, Tochigi Prefecture) 50%.
Kake Rice: 60% Domaine Sakura Yamadanishiki (Sakura City, Tochigi Prefecture)
Alcohol 15%.
Sake meter degree -3
Acidity 2.0
Yeast used: Tochigi Prefecture yeast
Kinugawa River subsoil water RecommendedContentsSectionView.title
