yh0921
The taste is quite strong.
Straightforward acidity
You can drink it by itself without any dishes.
Japanese>English
yh0921
Lunchtime drinking today
The first sake I had was a cute label.
It has a gentle taste, but I think I'm drinking a good amount of sake!
It is comfortable to drink and makes me feel the mild spring air.
Japanese>English
じゅんさん
I made friends with the man behind the counter who LOVES Shimane and we shared a hot sake together.
Ingredients: rice, rice koji, Japanese millet
Ingredient rice: Okuidumo improved Omachi
Alcohol 15%.
Polishing ratio 70%.
Yeast: additive-free
Sake degree +5
Acidity 1.9
Amino acidity 1.3
1Fire
Japanese>English
じゅんさん
Put a sweet in between.
Juicy, pineapple-like sweetness.
Crisp and cold.
Rice used: Yamadanishiki (produced in Hiroshima), 60% polished rice
Yeast used: Shima Dai HA-11
Alcohol content 17
Sake meter degree -11
Acidity/Amino Acidity 2.8/1.8
SAKE Yashima
Japanese>English
じゅんさん
It is a dry and crispy wine! At room temperature to open up the flavor.
Rice used: Yamadanishiki (produced in Shimane) 70% polished rice
Yeast used: Association No. 6
Alcohol content: 15%.
Sake degree +7
Acidity/amino acidity 2.1/1.7
SAKE Yashima
Japanese>English
じゅんさん
Zarusou Hourai is a light and dry sake.
It is rare from Zarusou Hourai, which has a strong sweet image.
It has a refreshing taste that is perfect for the starter of the day.
Rice: Miyamanishiki produced in Akita Prefecture
Rice polishing ratio: 60
Alcohol content: 15%.
Sake meter: +7.0
Acidity: 2.1
Sake no Yashima
Japanese>English
じゅんさん
The product concept is a sake for tasting eel.
Since we did not have eel, we had it with stuffed peppers.
It is sharp and dry!
Rice：Matsuyama Mitsui contract rice produced in Ehime Prefecture
Polishing ratio: 60
Alcohol content: 16%.
Sake meter: +5.0
Acidity: 1.4
Japanese>English
じゅんさん
The sake is brewed slowly over a long period of time, with no filtration, no fermentation, and brewed in wooden vats.
We were told that it is recommended to be served hot or at room temperature, so we had it at room temperature.
Well, this was amazing. It has a great flavor at room temperature with no harshness. A fine quality sake!
This brewery in Takehara City was the family home of Nikka Whiskey's Massan, wasn't it? I have been to the storefront as a tourist. You can't go inside, though.
The quality of this sake is as follows.
Rice polishing ratio 70%.
Alcohol content: 29BY 19.7°/30BY +20.5
Sake degree 29BY +.17.5/30BY +17.5
Japanese>English
じゅんさん
Shinriki" is a revived rice that was produced in the Meiji era (1868-1912), and together with "Kame-no-o" and "Aikoku," it was called one of the three major rice varieties of the Meiji era.
This sake is made from this rice.
I personally think it is suitable for cold sake in summer because it is smooth, acidic, and sharp, and does not leave much of a lingering aftertaste.
Rice used: Shinriki produced in Miyagi Prefecture
Rice polishing ratio: 55
Sake meter: -1
Acidity: 2.1
Amino Acidity・・・0.4
Alcohol content・・・・16
Japanese>English
じゅんさん
Creamy, sweet, smooth and very easy to drink.
This is a high alcohol content liquor, so please be careful.
Ingredients: Rice (domestic), rice malt (domestic), brewer's alcohol, sugar
Alcohol content 17
Japanese>English
じゅんさん
From the Kaiharu brewery, this sake is made by reproducing the Edo period production method. The rice polishing ratio is 90%, which is close to the rice you eat, and very sweet! This sake also has a variety of aromas and a sense of heaviness to it.
We compared it with a set of sour sake.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Yamadanishiki produced in Shimane Prefecture
Rice polishing ratio 90
Yeast: No yeast added
Alcohol 14%.
Sake degree -70
Acidity 4.0
Amino acidity 6.3
Shin-Osaka Daytime drinking bar "Sake Yashima
Japanese>English
じゅんさん
Osaka moka's Edo-era toilet paper
Consistently brewed sake made from Yamadanishiki grown organically and without pesticides in our own rice paddies
After 20 years of trial and error, the soil has been improved.
Limited edition sake sold only to a select few of Akizuka's distributors.
Well, yes ... It's amazing, isn't it?
Of course, it was delicious. Yes, it was delicious.
We use rice grown in our own rice paddies.
Organic type is good for you, right? That kind of image. It's delicious and rare. It is mellow and goes well with blue cheese! That's for sure!
Rice: 100% Yamanishiki, grown without pesticides in our own rice fields
Polishing ratio 60
Nama Shu
Sake degree +10
Acidity 2.5
Amino acidity 1.8
Yeast No. 9
Storage method: Refrigeration required
Remarks
Japanese>English
じゅんさん
The last one is Yamahai brewing, sunlight.
Sake made from Hinohikari rice, and brewed using the old Yamahai method, which does not require much polishing of the rice and requires a lot of time and effort, so that its unique characteristics can be enjoyed.
The aroma and fullness of Yamahai are unique to Yamahai. It is clear and easy to drink without any cloying taste.
It is perfect for the third cup of sake.
Ingredient rice: Home-grown rice Hinohikari
Polishing ratio 70%.
Sake degree +5
Acidity 2.4
Yeast used: Kyokai 701 yeast
Fermentation time: 38 days
Condition: Unfiltered, unpasteurized
Brewing year (BY) 2022BY
Alcohol content 17-18%.
Japanese>English
じゅんさん
The sake is a little sour but not that bad, fruity and juicy in a way.
The first Junmai Usu-nigori is my favorite, but that reputation changes drastically when it is paired as a food sake.
Matching ... Tempura of hamo and new lotus root. It is an excellent match for this! Please try it with oily food, and with food that makes the most of the flavors of the ingredients. Delicious!
Rice : Hokkaido Kitashizuku
Rice polishing ratio : 70
Sake meter : -16
Acidity : 5.4
Yeast : S.yedo (1909)
Alcohol content : 17-18
Japanese>English
じゅんさん
Today, Okura Honke Fair was being held at Yashima-san, so we dared to compare three kinds of sake.
The first one. Kinzumi Junmai Usu Nigori (light nigori). The first one on the left.
It is an easy-drinking, slightly sweet muddy sake. In other words, right in my middle.
Very tasty.
If you want to drink it without any accompaniments, this is the one.
Rice: 100% Toyama Gohyakumangoku
Rice polishing ratio: 70
Sake degree: -3
Acidity: 2.4
Alcohol content: 17
Yeast used: Association No. 701
Japanese>English
じゅんさん
Last but not least, summer sake, Mimuro cedar.
The aroma is refreshing, ramune-like.
It also has a refreshing taste, and is very easy to drink!
Rice used: Yamadanishiki
Rice polishing ratio 65
Alcohol content 15
Japanese>English
じゅんさん
I was short on sake, so I asked for something summery, and here it is. So here it is: Senbou Tensei Summer Jungin.
Slightly refreshing! Very refreshing!
Rice used: Yamadanishiki
Polishing ratio 50%.
Pour: 14%.
Japanese>English
じゅんさん
One of the two drinks in the lunch drinking lunch set.
This is delicious! I couldn't help but say, "I love it! I was surprised and said, "I love this one!
It was empty when I had my first glass, but I want to drink it again.
It has a great balance between the freshness of the unfiltered unpasteurized sake and the umami of the rice! The alcohol content is high, so an empty stomach will make you feel sick!
Alcohol content: 18%.
Rice: Gohyakumangoku produced in Wajima City
Rice polishing ratio: Kake rice 55%, Koji rice 60
Japanese>English
じゅんさん
One of the two types of sake that come with Yashima's lunch drinking lunch set. Since it is this time of year, this sake is designed for summer.
The label also has a summer vacation feel to it 🎵.
The dry aftertaste is a good impression.
The aftertaste is clean and refreshing.
Yeast used: K1401
Alcohol level: 16
Sake meter: +8
Rice used: Miyamanishiki
Rice polishing ratio: 55
Japanese>English
じゅんさん
Please give me something spicier! I asked for more spiciness! The name is Bakurai Dry +28!
It is said to be the hottest sake in Japan.
I could already taste the umami of rice, but right after that, I couldn't tell if it was sake or not...it was like a sensation that went right through my mouth. Interesting.
Super dry. It's an experience. It might be good as a topic of conversation.
This was my last drink of the day.
Rice: 100% Dewanosato (Yamagata Prefecture)
Polishing ratio: 70%.
Fermentation: Yamagata yeast
Sake meter: +28
Acidity: 1.3
Amino acidity: 1.2
ALC: 18 degrees
Japanese>English