おとう
Tasake Junmai Ginjo Hyakushoku (Cherry Blossom)
Rice：Hanasoui
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
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おとう
Meitetsu
Junmai Daiginjo
Rice：Yamadanishiki produced in Hyogo Prefecture, special A district
Rice polishing ratio: 50
Alcohol content: 15%.
Japanese>English
おとう
Otters Junmai Daiginjo, Polishing 30% to 99%.
Rice used: Domestic rice
Polishing ratio: 39
Alcohol content: 15%.
Japanese>English
おとう
rice wine
Special Junmai Sake
Rice used: Hanabukiyuki
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
おとう
Tazake Yamahai
Special Junmai Sake
Rice used: Hanabukiyuki
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
おとう
Otters Junmai Daiginjo 45
Rice used: Domestic rice
Rice polishing ratio: 45
Alcohol content: 15
Japanese>English
おとう
rice wine
Special Junmai Sake
Rice used: Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
おとう
Sake Forest
Junmai Ginjo
Rice used: Domestic rice
Rice polishing ratio: 60
Alcohol content: 14%.
Japanese>English
おとう
rice wine
Special Junmai Sake
Rice used: Hanabukiyuki
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
おとう
SNAKEIHARIZURU Jun
Junmai Ginjo
Rice used: Domestic rice
Rice polishing ratio: 50
Alcohol content: 15
Japanese>English
おとう
rice wine
Special Junmai Sake
Rice used: Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
おとう
Sake Forest
Junmai Ginjo
Rice used: Domestic rice
Rice polishing ratio: 60
Alcohol content: 14%.
Japanese>English
おとう
★★
Koshino-Kanbai Lagoon Junmai Ginjo
Rice：Gohyakumangoku (produced in Niigata Prefecture), Yamadanishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture)
Rice polishing ratio: 55
Sake meter: +2 (target value)
Alcohol content: 15
Brewing water: Soft water from the Agano River system
Bitterness prevails.
Dryer than expected with some acidity.
It was delicious.
Japanese>English
おとう
★★★★
Fuyutsu no Tsuki Junmai Ginjo Unfiltered Nama
Junmai Ginjyo Genshu
Ingredient rice: Akihikari
Polishing ratio: 58
Sake meter: around -3
Yeast used: Okayama Hakuto yeast
Alcohol content: 16%.
It tastes sweeter on the second day than on the first day.
It is possible that the first day's sake was deteriorating.
It is possible that my tongue was being poisoned by the sake that seemed to be deteriorating on the first day.
Caramel?
The aftertaste is like western sweets.
It was delicious 🙇.
Japanese>English