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新大阪昼呑み酒場sakeヤシマ

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じゅんさんのりたまyh0921ただん
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じゅんさんじゅんさん
Shoryuhorai生もと純吟　辛口師匠、勘弁して下さいよ。槽場直詰生原酒　山田錦60 R4BY純米吟醸生酛
Ooyatakashi ShuzoKanagawa
Shoryuhorai Check-in 1Shoryuhorai Check-in 2
新大阪昼呑み酒場sakeヤシマ
24
じゅんさん
Four items that increase the level of spiciness. Naming: Master Spicy, please give me a break. As the name suggests, it is dry^ and sharp! Quite a sight to behold! But a good enough sake to go with rice. It is also a very pleasant experience to drink a local Kanagawa sake in Osaka. Rice: Yamadanishiki produced in Tokushima Prefecture Rice polishing ratio: 60 Alcohol content: 17%. Sake meter: +13.0 Acidity: 2.3
Japanese>English
じゅんさんじゅんさん
Mansakunohana巡米　ほしあかり70純米
Hinomaru JozoAkita
Mansakunohana Check-in 1
新大阪昼呑み酒場sakeヤシマ
24
じゅんさん
The third drink, Mansaku no Hana. Tour rice. Hoshiakari. There are only two breweries that use Hoshiakari. Well, I don't remember what it tastes like? Specified name: Junmai Ichigatsu Hi-ire Genshu (pure rice, once heated) Koji rice : Hoshiakari produced in Akita Kake Rice : Hoshiakari produced in Akita Rice Polishing Ratio: 70 Alcohol Content : 16 Sake Degree: -1.0 Acidity: 1.8 Amino acidity: 0.9 Yeast: Akita NO.12
Japanese>English
じゅんさんじゅんさん
hayashi五百万石純米吟醸
Hayashi ShuzoToyama
hayashi Check-in 1
hayashi Check-in 2hayashi Check-in 3
新大阪昼呑み酒場sakeヤシマ
23
じゅんさん
This is a limited edition sake from Hayashi Sake Brewery, made from Toyama Prefecture's Gohyakumangoku grape. We sat at the counter next to Yashima's glass refrigerator, and I was having fun with my companion trying to decide which sake to choose, this, that, or the other, and we chose this sake simply by its naming. It is a little bit dry, but it has a refreshing and tasty flavor that goes well with today's seafood-centered meal. The horse mackerel was a perfect match! Rice used : 100% Gohyakumangoku grown in Toyama Prefecture Ingredients : rice (domestic), rice malt (domestic) Rice Polishing Ratio : 55 Alcohol content : 16
Japanese>English
じゅんさんじゅんさん
超久直汲み純米吟醸生酒
Nakano BCWakayama
超久 Check-in 1
新大阪昼呑み酒場sakeヤシマ
22
じゅんさん
I brought a new guest for the day, SAKE Yashima in Shin-Osaka. What kind of sake do you like?　The proprietress said. "Lately, I like a slightly sweet, slightly sparkling one. What came out was .... The last time I had a cup of Chokyu, which I had praised so highly. The last drink. The brewery ships only 180 bottles of this ultra-limited sake. After a week, there was almost no micro-fuzziness, but it was a very deep junmai ginjo! Rice variety: 100% Bizen Omachi Rice polishing ratio: 55 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
超久直汲み純米吟醸生酒
Nakano BCWakayama
超久 Check-in 1超久 Check-in 2
新大阪昼呑み酒場sakeヤシマ
23
じゅんさん
I drank it even though it was for lunch. It was recommended to me at a lunchtime drinking bar, saying, "It was just opened yesterday, but I think it's a little dry and goes well with lunch set menus. The slightly dry taste is followed by a fruity, fresh, and elegant ginjo aroma that can only be achieved with nama sake. The moderate acidity tightens the aftertaste and gives it a refreshing sharpness. This is a good sake for lunch! The brewery shipped only 180 bottles of this super-limited sake. I found out later that it is a very limited sake, with only 180 bottles shipped from the brewery. Rice variety: 100% Bizen Omachi Rice polishing ratio: 55 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
Akishika山廃　霙もよう純米原酒生酒にごり酒
Akishika ShuzoOsaka
Akishika Check-in 1
Akishika Check-in 2Akishika Check-in 3
新大阪昼呑み酒場sakeヤシマ
25
じゅんさん
The last and best nigori sake of the day was a local Akizuka from Osaka! The gasiness when the bottle is first opened and the sizzling nigori when it is poured into a vessel heighten our expectations. It actually has the delicious flavor of Omachi and is fresh and easy to drink. The aftertaste is also smooth and free of any cloying taste. It is like drinking a high quality muddy sake. Highly recommended! Rice: Omachi Rice polishing ratio 70%. Sake degree +10 Acidity 2.2 Alcohol 18-19 degrees Celsius
Japanese>English
じゅんさんじゅんさん
Mimurosugi華きゅん純米吟醸生酒おりがらみ
Imanishi ShuzoNara
Mimurosugi Check-in 1Mimurosugi Check-in 2
新大阪昼呑み酒場sakeヤシマ
36
じゅんさん
Your Favorite Mimuro Cedar In Commentary The aroma is fresh and invigorating, with a rummy ginjo aroma. Junmai Ginjo Oorigarami is light with a good body, and retains the sweetness and richness unique to Omachi rice as well as the smoothness of the mouthfeel. I can't write such a beautiful sentence yet, but it hits the mark as it is! Well, it doesn't come off. It is delicious! Rice used: 100% Omachi Rice polishing ratio: 60 Alcohol content: 13% (original)
Japanese>English
じゅんさんじゅんさん
うまからまんさく特別純米
Hinomaru JozoAkita
うまからまんさく Check-in 1うまからまんさく Check-in 2
新大阪昼呑み酒場sakeヤシマ
33
じゅんさん
Special Junmai from Hinomaru Brewery in Mansaku no Hana. It is dry with a delicious flavor. Quite dry but firm. It goes well with fried chicken oil. Goes well with meat. I think it is quite good as a food sake. Koji rice: Akita sake brewing rice Kake rice: Akita sake brewing rice Polishing ratio: 55% Alcohol level: 16% Sake level: +9 Acidity level: 1.8 Amino acid level: 1.3 Yeast: Association No. 9
Japanese>English
じゅんさんじゅんさん
春のるみ子(すっぴんるみ子の酒)特別純米原酒生酒無濾過
Moriki ShuzojoMie
春のるみ子(すっぴんるみ子の酒) Check-in 1春のるみ子(すっぴんるみ子の酒) Check-in 2
新大阪昼呑み酒場sakeヤシマ
28
じゅんさん
Rumiko, who has a cartoon touch, is the main attraction. Rumiko's Sake with Sukippin. Spring version. Origin of "Suppin": Sake that comes out of the tank mouth is bottled as it was born (without makeup), without filtration, without carbon, without additives, and without water. I see. I see. I wonder what it tastes like... Well, fresh? Ingredients: Rice (domestic), Rice malt (domestic) Rice used: Yamadanishiki (from Mie Prefecture) 36% / Hachitanishiki (from Hiroshima Prefecture) 64 Rice polishing ratio 60 Alcohol content 18 Sake degree +8 Acidity 1.7 Amino acidity 1.3 Yeast: Association No. 9 Nama-shu/Hi-ire
Japanese>English
じゅんさんじゅんさん
Kaishun春のにごり生 備前雄町 R4BY純米生酒
Wakabayashi ShuzoShimane
Kaishun Check-in 1
Kaishun Check-in 2Kaishun Check-in 3
新大阪昼呑み酒場sakeヤシマ
24
じゅんさん
First visit to an izakaya in Shin-Osaka, which is usually open for daytime drinking and only opens at night on Thursdays and Fridays. I asked for a spring-like sake, and this is what came out. It has just the right amount of sweetness and sharpness. It is the first nigori (nigori) sake of the spring season. It is easy to drink. It is easy to drink, but be careful, as it has a high alcohol content. It is named "Omachi Yamaguchi" because it is made by Mr. Ryoma Yamaguchi, a toji (master sake brewer). The name "Yamaguchi" comes from the fact that it is made by Mr. Ryoma Yamaguchi, a toji (master sake brewer). Ingredients: rice (domestic), rice malt (domestic) Rice: 100% Bizen Omachi (produced in Okayama Prefecture) Rice polishing ratio: 65 Alcohol Content: 17 Sake degree: +5 Yeast: Association No. 7 Sake Brewer: Hayasozo Nigori (unrefined sake) Brewing year: R4BY SAKE Yashima
Japanese>English
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