メキシコテキーラ
Whenever I come to Akita, I always have a sake design.
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SakenowaRecord your sake experiences and discover your favorites
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メキシコテキーラ
The ninth glass of Yuki no Bijin Junmai Daiginjo is slightly slightly carbonated.
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メキシコテキーラ
This is quite a wonderful drink.
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メキシコテキーラ
It was a daiginjo, not a regular sake, so it was refreshing.
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メキシコテキーラ
I often have this Hanamup's Dewa Sanzanzan. I think this is my favorite.
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メキシコテキーラ
The fifth drink of the day. Hanamup is easy to drink.
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メキシコテキーラ
This was the first time I had ever tasted Misato Nishiki from Hanayu.
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メキシコテキーラ
When I come to Akita, I want to drink Ippaku Suisei.
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メキシコテキーラ
I compared the Isshaku Suisei. However, all of them are the standard ones that we always have.
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メキシコテキーラ
Go to Eiraku Shokudo, Akita. The first one is from Noh brewery.
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しんしんSY
This is my 100th check-in counting from the first Niimasa I drank at the hotel in Oga, NO.6-R!
I love Niimasa and will continue to drink it 🍶😊.
Thank you Eiraku-san for the food!
The last drink from my mom was a Cosmos 🍶.
extensive knowledge
Commonly known as "Viridian".
It is made from Miso Nishiki, Akita's premium sake rice. The rice is polished to 50% using a flat milling ratio, a polish that best demonstrates the potential of "Misato Nishiki. Ten Go Go" is the thickest and most lingering of the Colors lineup, and has a powerful finish. It is also one of the most improved products in recent years, due in part to the switch to pesticide-free cultivation in most of the planted areas. It has a full, rich flavor right out of the bottle, but it also has a long aging potential that rivals that of Ash Earth.
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しんしんSY
Shinmasa-san series 3 kinds of drink comparison
The 99th is Cosmos.
It is an elegant sake.
It has a deep flavor.
I will continue to recommend Shinmasa!
extensive knowledge
It is also known as "Cosmos".
It is the first sake brewing rice produced in Akita in 1959. It is a sibling of Miyamanishiki because of its parentage of "Nobukoshi No. 190. However, the taste of "Miyamanishiki" gives the impression of being hard, while "Koso-Shinko" is smooth and smooth.
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しんしんSY
So far, I've had 97 Niimasa-san and 97 drinks!
So I think I will make it to the end of 100 with this Eiraku!
Which of the three types of sake shall I drink?
I'll have three Colors.
First of all, Ecru!
I could taste the acidity the best among them!
Yum, Niimasa-san!
a great deal of knowledge
Commonly known as "ecru".
This is the bottom line using Akita-born sake rice "Sake Komachi". Like Lapis, it is polished using "flat polished rice". The unique, clean taste of "Sakekomachi" is reminiscent of melted snow in a cold region. As an entry-level model, we hope many people will enjoy this sake.
Japanese>English
しんしんSY
As I was finishing off the three Nabeshima, my mom came up next to me!
She said, "This is only available at this time of the year, so have some and go!
As always, thank you very much!
Thank you so much for your thoughtfulness and consideration 😊.
I don't have to tell you, it's so delicious, even the younger guy I brought with me was impressed!
I wonder how much it would cost if I bought it: ‼️
knowledge
Rice: Yamadanishiki
Polishing ratio 50%.
Yeast: Ogawa yeast
Alcohol 15%.
Japanese>English
しんしんSY
Light and easy to drink
It was a light drink, the best of the three.
extensive knowledge of its ingredients
Sake quality: Tokubetsu Junmai Namaishu
Ingredient rice: Saga no Hana, Yamadanishiki, Oyamanishiki
Alcohol 15%.
Rice polishing ratio 55
Sake degree +2
Japanese>English
しんしんSY
extensive knowledge
Sake quality Junmai Ginjo Nama Shu
Ingredient rice Yamadanishiki
Alcohol level 16 degrees
Rice polishing ratio 50%.
Sake degree -1
Japanese>English
しんしんSY
Third Cool 🆒.
Let's compare 3 types of Nabeshima!
Junmai Daiginjo Short-stalked boat, a little peculiar but still deliciously sweet!
Unsknowledge
Yamadaho" and "Tankan Wataribune" are sake rice. They are the parents of Yamada-Nishiki, the king of sake rice.
Yamadanishiki" was born with "Yamadaho" as its mother and "Tankanwatari-bune" as its father. This is "Short-stalked Watabune".
Alcohol level 16
Rice used: Short-stalked ship
Polishing ratio 40
Japanese>English
しんしんSY
美丈夫の純大はお初かな
辛口酒のイメージが変わりました
CEL酵母使用なのでやっぱり私好みのお酒なんだ🍶
亀泉もそうだけどCEL酵母のお酒は基本好きだな❤️
蘊蓄
使用米 高知県産「吟の夢」
磨き 50％
特定名称酒など 純米大吟醸/火入れ酒
度数 15度
しんしんSY
I am going to Kochi in May!
So I have to drink some Kochi sake.
I've had Bikyuu a few times, but I'm curious about this brand!
The second one is Junrei Tama Label, Shiboritate Nama-nazake Junmai Ginjo!
It's a bit fresher and fruity than the previous one!
I'm looking forward to mowing the lawn and playing in the tatami room in Kochi!
I wonder if it's okay to drink cold sake instead of hot sake when playing in the tatami room.
I'd drink a lot of it if I were a Kabai Tengu 🥲.
knowledge
Sweetness/Salty/Hotness: Sake meter value: +3 Acidity: 1.4
Rice polishing ratio: 55% (Matsuyama Mitsui)
■Alcohol content: 16
Japanese>English
しんしんSY
Let's go second cool 🆒.
I asked for the Toichi from Saga, but it was out of stock in a short time!
So let's go for the Kochi Bikuyuu 3 kinds of sake comparison that was listed next to it!
I'm looking forward to seeing what they come up with 😊.
Surprisingly, the labels are similar in design!
First up was the Junrei Tama Label Junmai Ginjo!
It's dry, but the sweetness starts to spread as you sip it slowly!
I didn't know there was such a sake!
Brief Sketch of the Sake
Rice：Matsuyama Mitsui
Polishing ratio: 55
Yeast used: KA-1
Sake meter degree: +4
Acidity: 1.4
Alcohol content: 15
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