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酒とったり

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じゅんさんじゅんさん
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酒とったり
21
じゅんさん
Finally we get to Miyazaki Prefecture's sake. I'll try this one hot. It seems to be a full-bodied sake with the flavor of rice. It seems to go well with mizutaki and nabe (hot pot). For my taste, it's good when it's hot because it goes in easily. As it cools down, the lingering miscellaneous taste comes out a little. Rice used: Prefectural rice Alcohol content: 15.5 Rice polishing ratio: 60
Japanese>English
じゅんさんじゅんさん
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酒とったり
24
じゅんさん
I drank Kagoshima sake in Yokohama! Ordered while assuming the imo shochu feeling. When I put it in my mouth, what was it? Isn't it a gorgeous sake at all? It is a delicious fine quality sake, though it is a little mellow in the aftertaste of drinking. Kagoshima is not to be underestimated. I heard that the Junmai Daiginjo is even more refined, so I would like to drink it sometime soon. Ingredients: Rice (domestic), Rice malt (domestic) Polishing ratio 50%. Rice used: 100% domestic rice Alcohol content 15
Japanese>English
じゅんさんじゅんさん
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酒とったり
19
じゅんさん
The fourth bottle was a remote toast on the spot for a distant acquaintance, as I received word that I had to congratulate him. I chose Nada's Fukuju Daiginjo with a festive gold label. It was a gorgeous, fruity, easy-drinking sake that went down a treat. I was so excited that I wanted to try a junmai ginjo next time. Ingredients: Rice/rice malt, 100% Yamadanishiki rice produced in Hyogo Prefecture, brewing alcohol Polishing ratio 50%.
Japanese>English
じゅんさんじゅんさん
Hananomai日本刀　PREMIUM純米大吟醸
Hananomai ShuzoShizuoka
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酒とったり
24
じゅんさん
The third bottle was a premium Japanese sword (katana) made by Shizuoka's Hananomai Sake Brewery for overseas export. It was a sipping sake that was easy to drink. It was gone in no time as we talked. Polishing rice and yeast: 100% Yamadanishiki from Shizuoka Prefecture Polishing ratio 50%. Alcohol content: 15.5 degrees Celsius The back label is written in English.
Japanese>English
じゅんさんじゅんさん
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酒とったり
25
じゅんさん
Today's second bottle is finally Okinawa's Reimei. The only sake brewery in Okinawa, they've been doing it for over 50 years now. They are doing their best. Since it is an Okinawan honjozo, I imagined it would be something with an Awamori taste, but it is a normal dry sake. It has a hint of the Showa-era aroma that my father used to drink at home in the evening. It goes well with tempura and simmered albacore. If I have the chance, I would like to try a more rare junmai ginjo. Rice polishing ratio 70%. Alcohol content 15 Sake degree/+7.1 Amino acidity/1.8 Acidity/1.6 Degree of alcohol content/15.5
Japanese>English
じゅんさんじゅんさん
Izumibashi彩　いろどり純米吟醸
Izumibashi ShuzoKanagawa
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酒とったり
21
じゅんさん
I heard that there is a restaurant in front of Yokohama Station that offers sake from all 47 prefectures in Japan. The tablet menu, which I am familiar with these days, certainly has enough sake for the whole country. The first one was Izumibashi from my hometown in Kanagawa. 100% Yamadanishiki from Ebina It was surprisingly refreshing, gorgeous, and good looking! Polishing ratio 58 Alcohol percentage 16 Rice used: 100% Yamadanishiki produced in Ebina City, Kanagawa Prefecture Sake totari
Japanese>English
imnotyuriimnotyuri
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酒とったり
13
imnotyuri
47都道府県のお酒が飲める！ ならばと沖縄県の黎明！ 口に転がすとみたらしの雰囲気、喉に通すと立ち上がってくるアルコールの存在感！ 個人的には口で転がしてる時が一番ハッピーって感じ！ 良さ！
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