しんしんSY
Hagi-nishiki you will encounter here
extensive knowledge
Alcohol 16%.
Rice polishing ratio 65
Sake degree +3
Acidity 1.7
Yeast: Shizuoka yeast
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
しんしんSY
I received this brand's blue label last year.
This time it is made from Yamadanishiki with 65% polished rice.
The blue label is 58%.
extensive knowledge
Rice used: Yamadanishiki from Ebina
Polishing ratio 65
Alcohol content 18
Japanese>English
しんしんSY
impound
Rice used ： National rice
Refined rice : 60
Alcohol content ： 15～16°.
Chinese>English
しんしんSY
It's a very firm type of Shiraoi.
It is a very solid type of Shiraoi.
extensive knowledge
Alcohol content --- 16-17 degrees
Sake degree --- +5
Acidity --- 1.3
Rice polishing ratio --- 55
Ingredient rice --- 20% Senbon-Nishiki, 80% Hachitan-Nishiki, produced in Hiroshima Prefecture
Ingredients --- rice (domestic), rice malt (domestic)
Yeast used: Association No. 10
The name on the front of the bottle is a tribute to "ANGEL WICTH".
Japanese>English
しんしんSY
The other day I drank Kaze no Mori ALPHA 1, which was a summer night sky, but this time it's the door to the next chapter!
Solidly fruity 🩵.
extensive knowledge
Rice】Akitsuho 65% polished rice produced in Nara prefecture
Alcohol content】14%.
Yeast】Association No.7 series
Sake meter】Not disclosed
Acidity】Not disclosed
Japanese>English
しんしんSY
Time is almost up.
Here is the last pair!
Mizufujumo No.10 Junmai Daiginjo (pink label) Unfiltered Harajuku
This is a brand new to me!
They also have pink, gold and blue!
My favorite number is 10
The number that Shuji (Eiji) Kato of the Hankyu Braves used to wear.
I was allowed to wear this number when I was in college.
I had no luck with No. 10 yeast.
Light and fruity
I hope to see gold and blue again somewhere!
There are still many things I am interested in!
Will I visit again next Monday?
extensive knowledge
Rice used: Sake-komachi
Polishing ratio 50%.
Yeast: Akari Ogawa yeast (Association No. 10 yeast)
Alcohol content 13
Japanese>English
しんしんSY
The brand name Hagi-Nishiki
I learned about it from Mr. Noe.
I come across it about once every six months.
The illustration on the label is interesting and selective!
This is Haginishiki, isn't it?
It was a light sake!
I still have some more to taste, so let's pick up the pace and have some more 🍶.
Knowledge
Gohyakumangoku rice produced in Toyama Prefecture is polished to 60% by shingin milling, and the rough part is separated and filtered.
Alcohol content] 15.0
Sake meter degree] +6
Acidity] 1.3
Rice and ratio of polished rice
Toyama Gohyakumangoku 60% polished rice
Yeast] Shizuoka NEW-5
Japanese>English
しんしんSY
Tochigi Sake Posture
We often see this sake at Fukurokuju and Konono no Ie, but this is the first time for us.
But this is my first time!
Kyokusugata Omachi Junmai Ginjo Unfiltered Nama-shu
It is Kiwami!
It's a solid type of appearance!
I didn't know there was such a thing!
Let's drink it when we find it again 🍶.
extensive knowledge
Alcohol 17.5
Rice used: Omachi
Polishing ratio 55
Yeast used T-ND3
Sake meter degree +3
Acidity 1.7
Nama/Hiire Nama
Japanese>English
しんしんSY
Popular Nagano Sake
Discover Miyasakamo
It's not easy to find, so I'm going to drink it!
The one I drank in Sapporo was silver color.
This time, it is gold color and medium-bodied!
It's a delicious and refreshing sake like a white wine!
extensive knowledge
Alcohol percentage (%) 16
Rice polishing ratio (%) 50%.
Rice / Grape Variety Used Yamadanishiki produced in Yamakuni district, Kato-shi, Hyogo Prefecture
Japanese>English
しんしんSY
This is the first time for me to try the red label of Ni-Uto.
Usually Omachi and Mansai.
This time it was Aizan!
Sweet and fruity as we had expected!
We encounter Ni-Uto at a high rate at NI-YOUE!
extensive knowledge
Rice used: Aizan
Polishing: 48
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Degree of alcohol content 16
Japanese>English
しんしんSY
A pair of brands I know, but have never had these labels.
First up is the Ki Junmai Ginjo Yamadanishiki.
A sake with an intriguing name!
It's been a while since I've had this one.
It's not my favorite genre of sake, but it's a sake with a strong rice flavor 🍶.
my knowledge of sake
Sake degree/acidity: undisclosed/undisclosed
Rice polishing ratio 50%.
Alcohol level 16%.
Rice used: Yamadanishiki
Japanese>English
しんしんSY
I found a beautiful blue bottle of sake.
It must be a summer sake.
We compared it with the black bottle of Fukkai.
As expected, it was a refreshing summer sake!
It has been 3 years since I drank Shichikanma in Kushiro!
I always find something rare when I come to Noe-no Ie!
extensive knowledge
Rice: Miyamanishiki (Nagano Prefecture)
Polishing ratio: 50
Sake meter degree: +2.5
■Alcohol content: 15
Japanese>English
しんしんSY
Black bottle
Fukkai letters
I found Fukkai not the usual blue label 💡🌊.
I'll have a drink.
It is a fruity sake, though it does not have the same impact as the previous Fukkai fire-brewed, unpasteurized sake!
The rice used for the sake is not from the designated grade, so it cannot be labeled as a sake with a specific name, so it is labeled as a special sake.
Knowledge
Ingredients: Yamadanishiki
Rice polishing ratio: not disclosed
Sake degree: -0.5
Acidity: 1.5
Amino acidity: 1.2
Alcohol percentage: 14
Japanese>English
しんしんSY
Maki-Hata
This is my first time.
I see it's from the same company as Takachiyo.
Takachiyo is more fruity and calmer than the Golden Label.
There are still some sakes I don't know about!
I'm sure we'll see more of them today.
extensive knowledge
Rice: Gohyakumangoku, produced in Niigata Prefecture
Polishing ratio: Undisclosed (flat polished rice)
Alcohol content 14
Ipponshime" rice is used for sake brewing. This rice is artificially bred with "Gohyakumangoku" as the mother and "Toyohai" as the father.
Japanese>English
しんしんSY
Your first brand
Sake from Kuranosuke Sasaki's family's brewery.
It is a sake with a ginjo aroma.
Unusually, I forgot to take a picture of the back label!
Knowledge
Alc.15% (Sake alcohol content +3.0)
Sake degree +3.0
Polishing ratio 60
Japanese>English
しんしんSY
Recently, I have only come across Kanji Hijirizumu!
I found the alphabet hijirizumu
And it's green with a velour label!
I've had the red one many times, but now I can actually have the green and blue ones that I've been looking into in the past!
The rice is Hitomebore.
Enjoy the acidity from the sake yeast!
It's beautifully polished and tasty too!
A different taste from Takachiyo
It was the best tag team of the day😃.
a great way to learn the secrets of the brew
Alcohol content: 15.5
Acidity: 1.7
Rice used for making：Hitomebore
Rice Polishing Ratio : Koji 35%, Kake 50%
Condition: Nama-shu
Japanese>English
しんしんSY
Today, I'm taking two alcoholic beverages I'm interested in out of cold storage: ⏏️
Hiragana, Takachiyo find!
It's still as fresh as I expected!
The pineapple feeling is similar to Hana-yoku♪
On this day, the tall waitress asked me to recommend which sake was best for a customer, so I said this one without hesitation!
She seemed to be pleased with it!
Delicious 😋.
extensive knowledge
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol content 16
Rice used: Undisclosed
Polishing ratio 48
Yeast used: Undisclosed
Sake degree Not open to the public
Acidity Not disclosed
Nama/Hiirei Nama
Japanese>English
しんしんSY
We recently came across a collaboration sake we received from Fukurokuju-san to support a sake brewery in Ishikawa Prefecture that was completely destroyed, this time from Taniizumi!
Collaboration with Fukkai-san
The aroma of banana, it was a calm sake♪
We wish you a speedy recovery 🙏!
knowledge
Rice used: Ishikawa Gohyakumangoku
Alcohol 15%.
Rice polishing ratio 58
Japanese>English
しんしんSY
First visit to NO-YE in about a month.
A familiar tall female waitress told me it had been a while.
It's been a while!
So I take a good look around the cold storage room.
I found a lot of sake I'm interested in today as well.
I took out two of the few remaining ones from the usual top left shelf and poured them all into glasses!
Both of these small bottles were only a little bit full, so I put them all in together.
There is only one small label.
I'm not sure of the brand, but I can't find anything on it!
Melon yeast brewed!
Yes, that's right, it smells like melon 🍈.
It's junmai sake, so it has a full-bodied flavor.
Sketch of the brewery
Alcohol 14.5
Rice used: 100% Akita Komachi
Polishing ratio 75
Japanese>English
Nanbubijin美山錦熟成原酒
